Saturday, November 24, 2012

French Pan Bread Recipe

Fall with all it's holidays means going over to a lot of loved one's, 
and wondering what to bring the hosts. 
Well, who could resist still warm bread?

 Just fold it up in a rural kitchen towel, wrap some jute string around it and attach a note (made this with wooden alphabet stamps from Hobby Lobby). And maybe bring some butter as well. Here's my favorite recipe (okay, so this and focaccia are neck and neck):

A friend made this bread for a party and she got a heap of compliments, which is why we call it "Kehuleipä" (roughly translates as "compliment bread"). The recipe was based on a French pan bread recipe with tomatoes&olives in Glorian Ruoka&Viinilehti -magazine (Ranskalainen tomaattioliivileipä), a bit edited by Voisilmäpeliä-blogger. It's been over two years since I got my hands on the recipe my friend used, and it has evolved into a new version. This is the perfect bread to make in a hurry, since you don't need to let the dough rise. Just account for the 50-60min in the oven.

How it's done:

1. Break the texture of the eggs by stirring lightly with a fork.
2. Blend in the yogurt, spices and herbs.
3. Mix the baking powder with the flour, then add to the mix.
4. Blend in the cheese, sundried tomatoes and the oil.
5. Pour the dough in a buttered oven pan/loaf pan and even out the surface. Sprinkle the seeds/nuts on top.
6. Bake at a 350 degree oven (180 degrees Celsius) for 50-60min.
7. When the bread is done, let it rest for a little while before getting it out of the form (aka during transport)

Enjoy while warm!

Do you have a favorite you like to bring to the hosts?

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