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a French girl cuisine

a French girl cuisine

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Dried tomatoes bread recipe

27 May 2014 · Natacha 4 Comments

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Dried tomatoes bread recipe

Why am I beginning to bake my own bread? That’s definitely a long story… After leaving my home country, France, I was not expecting to find better bread in Switzerland. But when I arrived in Zurich, we found with my boyfriend the best bakery ever in Universitätstrasse. They are baking delicious bread called the “St Galler” and also “baguette” with dried red pepper. They have wonderful “croissant” as well. They just miss the “pain au chocolat”. That’s all!

Dried tomatoes bread recipe

I just moved back to Lausanne few months ago and I still didn’t find any good bakery. They are all using premade bread such as “pain paillasse” and even if I can understand that it is really convenient, it is definitely not always really tasty. So that’s why I am beginning to bake my own bread.

This dried tomatoes bread was amazing said my boyfriend. I hope you will like it too.

Dried tomatoes bread recipe

Dried tomatoes bread recipe

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 42 mins
Servings 6 people

Ingredients
  

  • 500 gr organic unbleached flour and more for the kitchen counter 3.8 cup or 17.8 oz.
  • 3.5 dl water 1.45 cup or 11.6 oz.
  • 20 gr organic baker's yeast 0.7 oz.
  • 2 tsp salt fleur de sel
  • 1/2 tp sugar
  • 100 gr sliced dried tomatoes 3.57 oz.

Instructions
 

  • If you do not have a robot, make a well in the center of the flour. Pour the ingredients into it and knead by hand until you get homogeneous dough. If you do have a robot, this will be easier for you. Place all the ingredients into the bowl and knead during 4 minutes.
  • Let sit the dough during 2 hours.
  • Brush the surface of the dough with water and let it sit again 30 minutes.
  • Preheat your oven to 240°C (470°F). Put your bread at the bottom of the oven on a baking tray and add next to it a dish full of water.
  • Bake for 12 minutes and without opening your oven low down the heat at 180°C (350°F). Bake again 30 minutes and voilà!

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Boulange, Bread, Brunch, Salty

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About Natacha

My name is Natacha and I live in Lausanne, Switzerland. You will find here typical and friendly french cooking to share with family and friends to embrace life!

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Comments

  1. sabine says

    27 May 2014 at 23 h 02 min

    Having good bread every day is absolutely mandatory – looks like you´ve made your way out of the “bread-gap” with this delicious looking loaf!

    Reply
    • a French girl cuisine says

      27 May 2014 at 23 h 11 min

      Thank you. I hope that I will find a good backery next to my place! Less work!

      Reply
      • sabine says

        27 May 2014 at 23 h 12 min

        good luck with that!

        Reply
  2. mimi says

    1 June 2014 at 23 h 51 min

    BEautiful! There’s nothing quite like home-baked bread, even if it’s plain. Yours is gorgeous!

    Reply

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