Oregano Bread Pain De Champagne |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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i used fresh oregano in this simple recipe for the traditional french pain de champagne . i love it because it's such a simple but delicious bread with a very soft & moist texture. this oregano pain de champagne is a wonderful combination with parmaham or a creamy cheese. Read more . or just go for the simplest and best: slather some fresh butter across. it's delicious! Ingredients:
270g white bread flour |
80g rye flour |
1 tablespoon salt |
30g fresh yeast |
110g butter, at room temperature |
1 generous hand full of fresh oregano, destemmed and finely chopped |
about 250ml water |
Directions:
1. mix all the dried ingredients in the bowl of your stand mixer with dough hook attached. slowly add the water, while the machine is running. knead for about 10 minutes until everything has come together to a smooth dough, add some more flour if dough is too moist.
2. put in a clean bowl, cover with clingfilm and let rise on a warm place for about 1,5 hour.
3. flour a willow banneton (french dough rising basket) or line & dust a baking sheet. tip the dough onto a lightly floured surface and roll into a ball. dust with flour and put into the banneton (or onto the prepared baking sheet). cover & let rise for about 1 hour.
4. heat the oven to 220c°.
5. when using a banneton, tip risen dough onto a lined and lightly floured baking sheet. this will look as if the dough is deflating somewhat, but it will rise again in the hot steaming oven.
6. using a spray bottle filled with water, quickly spray both sides of the oven and close oven asap. then bake the bread in the middle of the oven for about 30 minutes until golden brown and crisp. transfer to a rack to cool.
7. keeps for about 2 days - altough tastes best fresh out of the oven.
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