Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, made with a bread machine forest nut pain de campagne. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Buy Bread Machine Bread at Amazon! Made With a Bread Machine Forest Nut Pain de Campagne I used a recipe magazine as inspiration to make this for my husband, who is addicted to an apple pain de campagne made from another COOKPAD recipe. I used a bread machine to make this.
Made With a Bread Machine Forest Nut Pain de Campagne is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Made With a Bread Machine Forest Nut Pain de Campagne is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have made with a bread machine forest nut pain de campagne using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Made With a Bread Machine Forest Nut Pain de Campagne:
- Prepare ☆Bread (strong) flour
- Prepare ☆ Whole wheat flour (Graham flour if you have it)
- Make ready ☆ Brown sugar (or powdered dark brown sugar)
- Get ☆Shortening
- Make ready ☆Salt
- Prepare to 140 ml ☆Water
- Take ○Walnuts
- Prepare ○ Peeled chestnuts (1 small bag)
- Take ○ Mixed dried fruits (raisins, cranberries etc.)
- Take Dry yeast
- Make ready Joshinko
- Take Poppyseeds if you have them
Sprinkle a baking sheet with cornmeal. Gently transfer the risen loaves to the baking sheet, placing them seam-side down on the cornmeal. Make several diagonal slashes in the loaf with a serrated knife or razor blade. Immediately place the scored loaves in the preheated oven.
Steps to make Made With a Bread Machine Forest Nut Pain de Campagne:
- Roast the walnuts in a 160°C oven for 10 minutes, watching it so it doesn't get burned. Put all the ☆ ingredients in the bread machine. Put the ○ nuts and dried fruits in the side container if the machine has one, and the dry yeast in the yeast container if there is one. Choose the raisin bread program and switch the machine on.
- Take the dough out after the 1st rising and divide into two. Round out each portion of dough, cover with plastic and rest for 10 minutes.
- When the dough has rested, roll each ball of dough out into a flat circle and roll up from the edge.
- Pinch the seam to close securely. Fold back both pointed ends too and secure, to form an oval shaped loaf.
- Line a baking sheet with kitchen parchment paper, and place the loaves on it, seam side down. Cover with plastic wrap and use the oven's bread rising setting to raise the dough (2nd rising) for 20 to 25 minutes. When the 2nd rising is done, take the dough out and start preheating the oven to 220°C.
- Mist the raised dough with a mister, dust with the joshinko flour using a tea strainer. Slash the top of each loaf in a leaf pattern using a razorblade. Optionally sprinkle with poppyseeds.
- Bake for 20 to 25 minutes at 220°C and it's done. The crispy, natural sweetness is so good!
- You can also just bake it in the bread machine using a timer.
This easy Dutch Oven Pain de Campagne integrates two of my favorite bread-baking techniques - the BBA method, as outlined in the Bread Baker's Apprentice by Peter Reinhart, and the Forkish process, as presented in Flour, Water, Salt, Yeast by Ken Forkish. The resulting loaf is baked in a ceramic Dutch Oven to produce a delightfully crispy crust and an airy, but not too open, crumb. Pain de campagne is a large round loaf of sourdough bread typically made with a combination of white and wholemeal flour. I always also add in some rye flour to enhance the flavour of the loaf. For me, the French country boule is the purest and most fundamentally satisfying loaf of bread there is.
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