What is a French baguette?

Well, depends on who you ask!

In France, a “baguette” isn’t just a singular type of bread, it’s typically found in countless variations. For example, a Baguette Ordinaire is extremely light and airy, and the exterior is often pale to slightly golden in color. Meanwhile, a Baguette Tradition (pronounced “tra-diss-yon”) is a bit denser, crunchier and better baked on the exterior. Each type has their purpose, and their set of fans… For me, nothing beats a Baguette Tradition!

Regardless of the type of baguette, they are all regulated by law. Yes, there are bread laws in France! Decree n° 93-1074 of September 13, 1993 states that traditional French breads must be comprised of only 4 staple ingredients – flour, water, salt and yeast or leaven.

Not only this, baguettes cannot be frozen before sale in France, either. We are very strict about our bread and this has helped us maintain the highest quality of breads to this very day.

A recipe for traditional French Baguette

My husband Marc (the passionate bread baker!) actually helped me perfect this traditional baguette recipe. Together, we tested countless batches until we landed on this version.

Why this baguette recipe works?

First, the hydration – meaning the ratio of water to flour. For baguettes, a good hydration level ranges from 65% to 75%. This recipe hits the right spot. The dough has a 69% hydration, resulting in a beautiful crumb: chewy, flavorful, and dotted with airy bubbles. A hint of honey helps develop a crunchy crust with a beautiful golden-brown color – just like thise Baguette Tradition from French bakeries that I love. 

Second, the overnight fermentation – the process involves mixing, folding, and then letting the dough proof and ferment overnight in the fridge. This is the secret of a great-quality baguette! The slow fermentation develops both the airy texture and the complex flavors that make these baguettes so special.

In the sections that follow, I walk you through everything you need: first the ingredients and equipment, then the step-by-step method. Don’t worry—the folding technique is the only part that’s a touch technical, and I’ll break it down clearly for you. 

Ingredients you’ll need to make authentic French Baguette at home

• Flour – All purpose flour works best here. In France, we use either Farine T45 (for white baguettes) or a stronger Farine T55 (for Tradition baguettes). With all purpose flour in this recipe, you can recreate the same texture and taste. For best results, I recommend using a good-quality flour like King Arthur all purpose flour or Fives Roses all-purpose flour.
• Water – The “glue” to the recipe. It helps bind the ingredients together and creates the steam required to lift the bread when baking. Use room temperature water.
• Salt – Essential to enhance all the flavors.
• Yeast – This recipe is designed for active dry yeast, which you can find in small packets or jars at any grocery store. I love using Caputo active-dry yeast, though Fleischmann’s is another reliable option. Always keep your active dry yeast in the refrigerator: cold storage helps maintain freshness and ensures your yeast stays active longer. Since active dry yeast is dormant, it needs to be proofed before use. This step wakes up the yeast, allowing it to activate and give your dough the perfect rise. You can also make this recipe with instant yeast. Both active dry yeast and instant yeast work well and are generally interchangeable. The main difference is that instant yeast activates more quickly, so you’ll usually need a slightly smaller amount. Check the recipe notes for exact measurements if you decide to substitute.
• Honey – While not typically found in French baguettes, I find it provides a very subtle sweetness to the bread and also helps with browning the exterior of the bread in home ovens. A light or golden honey is best – avoid using darker or stronger honey.

The equipment

The essential equipment for making baguettes at home are a large mixing bowl – large enough for the dough to double in size – and a good oven. But here’s a few more equipment and tools to perfect the recipe and make it easier.

Bowl scraper – Because it has a 69% hydration level, the dough is initially wet and sticky. Using a bowl scraper makes it easier to shape it into a rough ball and scrape the sides before you let it rise the first time.

Proofing cloth – or two thick kitchen towels. A proofing cloth (or baker’s couch) is needed for the final proofing of the baguettes, so they keep their shape. As an alternative, you can layer two thick kitchen towels together and fold “U shaped” creases in them.

Bread lame – Before baking, the baguettes are scored to create their signature look. You can use a serrated knife or scissors too, but a sharp bread lame is much easier.

Large baking sheet – or baking stone. This recipe is designed for using a simple baking sheet lined up with parchment paper. However, if you have a heavy baking stone you can use it too: it will help develop a crustier bread. If using a baking stone, make sure you pre-heat the oven with the stone in it. The baking temperature (475°F/245°C) is the same as with a baking sheet, but the baguettes will cook about 5-10 minutes faster.

The Method

1. Mixing the dough.

The start of the recipe is simple: you mix all the ingredients together until they form a rough sticky dough. I like to use a French rolling pin to mix, but you can use a wooden spoon – or even do it in a stand mixer with the paddle attachment.

2. Stretching and folding 

Once your dough has formed, it’s time to build strength and structure with 3 sets of stretch and folds, spaced 20 minutes apart over the course of one hour.

To perform a stretch and fold, lightly wet your hand with water to prevent sticking. Slide your fingers under the right side of the dough, gently lift it up, and fold it over onto itself. Rotate the bowl 90° clockwise and repeat the motion. Continue this process two more times—stretching, folding, and rotating—until you’ve completed a total of 4 folds per set, bringing the bowl full circle.

This technique replaces traditional kneading. It introduces air into the dough while gradually strengthening the gluten network, resulting in a smoother, more elastic dough. By the end of the three sets, you’ll notice how much stronger and more cohesive your dough has become.

For a visual guide, check out this helpful stretch and fold video tutorial. 

3. Let it rise and ferment overnight

This is the secret to this recipe: you let the dough rise and ferment overnight in the fridge. This helps develop more rustic, complex flavors and create a great aerated texture. 

On the photo below, you can see the dough before and after spending the night in the fridge. 

4. Shaping the baguettes

The next morning, it’s time to shape your homemade baguettes. Start by dividing the dough into three equal portions. Shape each piece into a rough oval, then let them rest on your work surface for about 30 minutes.

Once rested, take the first piece of dough and gently stretch it into a loose rectangle. Fold one long side toward the center, then fold the opposite side over it to create a cylinder shape. Be careful not to press too firmly—you don’t want to deflate the air inside. Pinch the seam to seal, then lightly roll the dough back and forth until it reaches about 12–13 inches in length. Repeat this process with the remaining two pieces of dough.

This shaping technique not only forms the classic baguette structure but also helps trap air and strengthen the gluten network. The result is a lighter, more open crumb.

5. Proofing and scoring

Once your baguettes are shaped, place them in a proofing bed (also called a baker’s couche). This step is essential: the couche supports the baguettes as they rise, preventing them from flattening out. The fabric also gently absorbs surface moisture, which helps develop that classic baguette crispy crust. 

After proofing, it’s time to score the baguettes. Using a sharp blade, make quick, diagonal slashes across the top of each loaf. Don’t drag the blade slowly—use a swift, confident motion. Proper scoring allows steam to escape and gives your baguettes their signature look.

6. Baking

For baking the baguettes, I recommend keeping an eye on your oven. Every oven is different and the baking time may vary.

In France, there are two teams – some prefer their baguettes “pas trop cuite” (not too baked) or “bien cuite” (well baked). I prefer well baked and golden, but if you prefer a lighter-colored baguette, you may need to shorten the baking time.

Frequently Asked Questions

What type of flour is best for baking French baguettes?

All-purpose flour is the way to go here. Rustic bread loaves or pizza doughs can require bread flour (with a higher protein content), but this baguette recipe can be made with your good old all-purpose flour. This yields a soft, chewy white crumb – while the overnight fermentation process builds a complex flavor and a crunchy golden crust.

Can I substitute instant yeast for active dry yeast?

Yes. Active dry yeast and instant yeast can be used interchangeably here. Active dry yeast helps develop a more complex, artisanal yeast flavor but instant works perfectly here too if that’s what you have on hand. You need 4g of active dry yeast or 3g of instant. Other than that, the recipe stays the exact same.

Do I need a baking stone for baking baguettes?

Not necessarily. I developed the recipe using a regular baking sheet and the result is bakery worthy. Here again, the secret is the hydration of the dough (69%) and an overnight fermentation.  That said, using a baking stone can only help create a crunchy, nicely baked baguette. Make sure you pre-heat your oven with the stone in it and adjust the baking time to 5-10 minutes less.

Can you freeze baguettes?

Yes, these baguettes freeze well. Let them completely cool down to room temperature and slip them in a freezer bag. To enjoy, let them thaw on the counter top for 2 hours and reheat in the oven at 350°F (180°C) for 5 to 8 minutes.

I hope you enjoy this French Baguette recipe as much as I do. My husband and I spent a lot of time testing and perfecting it, and my goal is to give you clear, detailed instructions so you can confidently recreate this classic at home.

If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More French Bakery recipes to try 

• Three-Day Croissants recipe 
• French Almond Croissants (Bakery Style)
• Classic French Butter Brioche (Brioche Pur Beurre)
• King’s Brioche (La Brioche des Rois)
• French Crêpes
• Chouquettes (French Sugar Puffs)
• French Bakery Beignets
• Classic French Madeleines
• Classic French Thin Apple Tart (Tarte Fine Aux Pommes)

French Baguette Recipe

Print Recipe

Serves: 3 small baguettes Prep Time: 30 Minutes + Overnight proofing Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 cups (500g) all-purpose flour
1 1/4 cup + 3 tbsp (345ml) water
1 1/3 tsp (4g) active dry yeast (or 1 tsp/3g instant yeast)
2 tsp (10g) salt
1 tsp (7g) light honey

Instructions

1. 1. If using active dry yeast, add the yeast, water and honey in a large mixing bowl, stir and let sit for 5 minutes. After 5 minutes, add the flour and salt, and mix everything until it comes together into a rough, sticky ball*. If needed, use a bowl scraper to scrape the sides and help shape the dough. Cover your bowl with a clean kitchen cloth and let sit on the counter for 20 minutes. (*If using instant yeast, just combine all the ingredients together and mix.)
   2. Now for the next hour, every 20 minutes, perform 3 sets of “stretch and fold”.
   3. Cover the bowl tightly with plastic wrap and place it in the bottom of your fridge to ferment overnight. At least 8 hours is ideal, but up to 24 hours is fine.
   4. The next day, turn the dough onto a lightly floured working surface. Cut the dough into three equal parts. Roughly shape them into oval shapes, cover with a clean kitchen cloth and let the doughs relax for 1 hour.
   5. Lightly flour your hands so they don’t stick to the dough. Stretch the first dough into a rough rectangle and fold into a cylinder. Seal the seams and roll to a 12-13 inch (30-33cm) baguette. Repeat with two other doughs.
   6. Carefully lift the cylinders and transfer them into a lightly floured proofing bed. Repeat with the two other doughs, cover with a clean kitchen cloth and let rise for 45 minutes.
   7. Preheat oven to 475°F (245°C). If using a baking stone, place the stone in the oven while it preheats.
   8. Whether using a baking sheet or a baking stone, transfer the baguettes onto a large piece of parchment, with the seam-side down. Using a bread lame, make three diagonal slits in the top of each baguette. This allows the baguette to puff while baking and removes resistance.
   9. Spray the baguettes with some water using a sprayer, or using wet hands and sprinkling them.
   10. Transfer onto the baking sheet or baking stone. Bake for 15 minutes.
   11. After 15 minutes, lower the temperature to 450°F (230°C°) and bake for 10-15min longer. Keep an eye on the baguettes so they don’t overbake (every oven bakes differently!). You want them golden brown to slightly darker, based on your preference. Remove from the oven and place on a cooling rack. Let rest at least 10 minutes before tearing in.

1.  

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What is Stollen?

Stollen is a traditional European fruit bread enjoyed during the holiday season, particularly in Germany and the Alsace region of France. This festive treat is packed with dried fruits, nuts and marzipan, all wrapped in a rich, buttery dough and dusted with powdered sugar. It is beloved for its robust spiced flavor, rich texture of fruits and nuts and delicious sugar coating.

Known for its distinctive oblong shape, reminiscent of a swaddled baby (symbolizing the Christ Child), Stollen is a cherished centerpiece on Christmas tables around the globe.

The most iconic version, Dresdner Stollen, hails from Dresden, Germany. Lesser known, however, is that Stollen also holds a significant place in the culinary heritage of Alsace, France, where it is a beloved seasonal treat!

German vs. Alsatian Stollen

While German Stollen is the most famous, Alsatian Stollen from France offers its own delightful regional flair. The Alsatian version features a lighter dough, typically made with less butter than its German counterpart. It often showcases local dried fruits like raisins and cherries soaked in Kirsch – the region’s beloved cherry liqueur – instead of the more traditional rum.

Both variations are equally delectable, but I admit I have a soft spot for the Alsatian version, which I discovered for the first time as a kid at the magical Strasbourg Christmas market. It has now become one of my family’s favorites, that I always love to bake come Christmas time.

Why You’ll Love This Authentic Stollen Recipe

Whether you’re a Stollen fan or someone with less-than-stellar Stollen memories, I promise there’s nothing quite like a freshly baked, homemade Stollen. It’s a game-changer!

The recipe I’m sharing here is a classic Alsatian Stollen, made with a traditional fruit mix and a hearty crumb that uses a bit less butter than a classic German Stollen. Inspired by Alsace, I like to soak the fruits in Kirsch, but feel free to stick with rum if that’s more your style.

This authentic stollen recipe is a must-try for anyone looking to bring a taste of Alsatian tradition to their holiday table. With its rich, festive flavors and snowy sugar coating, stollen is the ultimate Holiday treat!

1. Traditional flavors: My recipe is packed with candied citrus peel, candied ginger, almonds, raisins, warm spices and a marzipan core that adds a sweet, nutty richness. This recipe stays true to its German and Alsatian roots.
2. Easy to follow: This recipe uses instant dry yeast, making it wonderfully simple—no need to fuss with a poolish or starter! Just mix the yeast directly with the dry ingredients, as effortlessly as you would with baking powder. After testing this recipe with both active dry yeast and instant yeast, I can confidently say that instant yeast not only streamlines the process but delivers equally fantastic results. The step-by-step instructions are designed to be approachable, ensuring you’ll bake a Stollen that’s every bit as festive and delicious as the season deserves.
3. Perfect for gifting: The stollen is traditionally aged for several days to allow the flavors to develop. This long shelf life makes it ideal for holiday gifts!

Key Ingredients for an Authentic Stollen

To make the best authentic stollen, you’ll need the following ingredients:

1. Flour: All-purpose flour is the way to go.
2. Yeast: Instant yeast gives rise for a tender bread.
3. Butter: Use high-quality unsalted butter for best flavor. The butter needs to be at room temperature and soft before you incorporate it into the dough. Take your butter out of the fridge at least 2 hours before you start baking. We also use melted butter at the end, to glaze the baked loaves.
4. Sugar: Although it is a bread, we’re using 1/3 cup of white sugar.
5. Egg: Use one large egg, at room temperature. 
6. Milk: I recommend using whole milk to create a tender Stollen. Avoid 2% mf, skim or lactose-free milk. 
7. Lemon zest: The zest from a whole lemon brings a nice tang that cuts through the richness of the dough. 
8. Dried fruits: Raisins, candied citrus peel and candied ginger are traditional choices for a classic stollen. But feel free to add dried currants or other dried fruits (ie. pineapple) if you prefer. I find 2 ½ cups of dried fruits yields the perfect fruit-to-bread ratio for this recipe.
9. Liquor: Use rum (for the German version) or Kirsch (for the Alsatian version) to soak the dried fruits overnight. If you don’t want to use alcohol, orange juice or apple juice works great too.
10. Almonds: Blanched almonds are typically used here. You can use slivered, sliced or whole almonds that you roughly chop.
11. Spices: A mix of cinnamon, cardamom and nutmeg provides warmth and the signature flavor of a stollen bread.
12. Marzipan: The heart of the stollen! A roll of marzipan adds sweetness and a creamy texture. I personally prefer using almond paste (unsweetened) – both options are equally delicious in my opinion.
13. Icing sugar: A generous powdered sugar coating for a festive touch and added sweetness.

Step-by-Step Recipe for Authentic Stollen

Stollen requires a bit of time and patience due to the rising and resting stages, but the process is straightforward, and the results are worth it! Here is a quick overview of the recipe.

• Soak the Fruits: Marinate the dried fruits in Kirsch, rum or orange juice for 6 hours or overnight to absorb the liquid and enhance flavor.
• Make the Dough: The next day, combine yeast, flour, sugar, salt and spices. Add warm milk, butter, egg, and lemon zest mixing and kneading until smooth. Let rise for 1–2 hours until the dough rises by a third.
• Add the Filling: Knead soaked fruits and chopped almonds into the dough.
• Shape the Stollens: Divide the dough in half, roll into two ovals, place marzipan logs in the center, fold over, and seal the edges.
• Rise and Bake: Let rise for 30–45 minutes, then bake at 350°F (175°C) for 35–40 minutes until golden.
• Butter and Sugar Coating: Brush with melted butter and coat with powdered sugar for a thick finish.
• Store and Serve: Wrap and rest for a few days for the best flavor!

Frequently Asked Questions

What makes stollen different from fruitcake?

While both contain dried fruits and nuts, stollen is a yeast bread, making it lighter than the dense, buttery texture of fruitcake. Since this is a bread, not a cake, so the crumb leans on the drier side, but the abundance of dried fruits and the generous chunks of marzipan make every bite wonderfully rich and satisfying.

What can I use instead of marzipan?

If you don’t like marzipan, you can substitute it with almond paste. I actually personally prefer almond paste, since it less sweet.

Help! My dough is quite sticky and hard to work with.

Don’t worry if the dough is sticky—that’s normal for a buttery stollen! To manage it, dust your hands lightly with flour while kneading or shaping, but try to keep the flour to a minimum to avoid drying out the bread.

How long does Stollen last?

Stollen can last up to 2–3 weeks when wrapped tightly in foil or stored in an airtight container. The powdered sugar coating helps preserve its moisture.

Can I freeze Stollen?

Yes, Stollen freezes well. Wrap it tightly in plastic wrap and store in a freezer bag. Thaw at room temperature before serving.

How do you enjoy a Stollen?

Stollen is a festive bread that makes an excellent breakfast or served as a dessert with a dollop of cream. I also love to enjoy it with cheese, or as an afternoon snack paired with tea or coffee. 

A stollen is best enjoyed at room temperature. So, allow it to sit out for about 30 minutes if stored in the fridge, so its flavors and texture shine. To slice it, use a sharp, serrated knife to cut thin, even slices.

Audrey’s baking tips

• Prepare the fruits ahead: I recommend soaking the dried fruits in liquor or juice overnight or at least 6 hours. You want to give the fruits enough time to absorb the liquid.
• Customize the fruits: Swap raisins with dried cranberries, pineapple apricots for a personal twist.
• Don’t let the dough rise too much: A stollen is a buttery sweet bread that is much denser than your regular loaf of bread. After combining the dough ingredients together, the dough needs to rest and rise at room temperature. Let it rise to about a third of its size – but not more – which should take about 1 hour.
• Don’t skip the marzipan or almond paste: It’s the signature element that takes this baked good from a delicious fruit cake to an authentic stollen!
• Plan ahead: A Stollen loaf improves in flavor after a day or two. Ideally, you’ll want to wrap it in plastic film or store it in an airtight container to serve it after 2 or 3 days.

I hope you’ll love this Stollen recipe as much as I do! If you have any questions, please leave a comment. 

 More French Holiday dessert recipes to try: 

• Classic French Chocolate Bûche de Noël
• French-style Fruit Cake (Cake aux fruits confits)
•  Biscoff Tiramisu (Ch’tiramisu)
• Classic French Chocolate Moelleux 
• French Almond Pear Gratin
• Classic French Spiced Bread (Pain d’Épices)
• Raspberry Bûche de Noël
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Chocolate Truffles
• Gâteau Basque (Basque Cake with pastry cream)
• French Walnut Coffee Cake (Gâteau Grenoblois)

Authentic Stollen (European Christmas Bread)

Print Recipe

Serves: 10-12 Prep Time: 3 Hours Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the dough
4 cups (480g) all-purpose flour
1 packet instant dry yeast (2 ¼ tsp / 7g)
1/3 cup (65g) sugar
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1 cup (240ml) whole milk
1 large egg
1 lemon, zested
½ cup (113g) unsalted butter, softened

For the filling
1/2 cup (71g) blanched almonds, chopped (or sliced, or slivered)
1 cup (150g) raisins
½ cup (75g) candied orange peels, chopped
½ cup (75g) candied lemon peels, chopped
½ cup (75g) candied ginger, chopped
1/3 cup (79ml) kirsch (or rum, or orange juice)
¾ cup (191g) marzipan

For the topping
2 tbsp (28g) unsalted butter (melted)
¼ cup (32g) icing sugar

Instructions

1. Prepare the fruits: Combine the raisins, candied citrus peels and candied ginger in a bowl and soak in Kirsch (or rum or orange juice) for at least 6 hours or overnight.
2. Make the dough: In a large mixing bowl, combine the flour, instant yeast, sugar, salt, cardamom, cinnamon and nutmeg. Add the milk, egg, lemon zest and soft butter, and mix until the dough comes together; it will be sticky. Knead on a floured surface or in a stand mixer until smooth and elastic (about 10 minutes). Cover the dough with a damp cloth and let it rise in a warm place for 1–2 hours, or until it rises by a third. Then, gently knead in the soaked fruits and almonds.
3. Shape the marzipan into 2 logs, about 0.8-in (2 cm) wide and 7-8 in (20 cm) long.
4. Shape the stollen loaves: Divide the dough into two equal parts. Roll the first dough into an oval shape and form a crease in the center. Place the marzipan log in the center, fold one side of the dough over, and seal the edges to form the classic Stollen shape. Repeat with the second dough and marzipan log.
5. Final rise and bake: Place the Stollen loaves on a parchment-lined baking sheet. Cover and let rise for another 30–45 minutes. Preheat the oven to 350°F (175°C). Bake for 35–40 minutes, or until golden brown.
6. Butter and sugar coating: While still warm, brush the Stollens generously with melted butter and dust with powdered sugar. Repeat this process for a thick, snowy coating.
7. Store and Serve: For the best flavor, wrap the Stollen in plastic film and let it rest for a day or two before slicing.

The post Authentic Stollen (European Christmas Bread) appeared first on Pardon Your French.

The origin of “Pain Perdu”

Very popular in France, French Toast, known as “Pain perdu”, is typically thought of a French invention. However, many recounts the French Toast recipe isn’t actually French, but instead dates back from to ancient Rome. It was later widely used by poor Europeans families in the Middle Age to make do with bread and staple ingredients.

Then, when the recipe was imported from England to America in the 16^th century, rumor has it a certain Joseph French replicated the recipe and gave it the name of “French Toast”. Perhaps, another (more plausible) explanation is that American chefs decided to add “French” to this humble toast recipe to make it sound fancier and charge a few extra dollars.

The recipe 

French or not, “Pains perdu” is a staple mid-afternoon snack or dessert in France. Despite American beliefs, French Toast isn’t really enjoyed for breakfast in France. The recipe for Pain Perdu is a home cook favorite as easy to make and a great way to use-up day-old baguettes, brioches, pains de mie or other rustic country breads. I think this is really a must recipe to have in your repertoire. 

And while breads are ubiquitous in French kitchens and shall not be wasted under no circumstances, making French Toast isn’t the only way the French have adopted to make do with day-old breads. Croutons (as in the Salade Lyonnaise), French Onion Soup, Panade, Cheese Fondue, etc… are all delicious and frugal recipes to use up your day-old bread. 

Cooking notes: 

• For making Pain Perdu, prefer a soft and tight-crumb bread. It will retain the egg mixture best: Pain de Mie or Brioche are ideal. But do know that any type of day-old bread will do really. I actually often like to use a country-style loaf, as pictured here, which was made from this recipe. 
• Cut bread into 1-inch slices, not thicker or the inside won’t cook and end up eggy/wet. 
• Make sure your eggs are at room temperature. 
• Preferably use a non-stick pan. 
• The French like to enjoy their plate of French Toast with extra dabs of butter and a sprinkle of sugar.  

How to store French Toast?

I think French toasts are best enjoyed right out of the pan, after just being made. However, you can also make them ahead of time too and store them in the refrigerator or freezer for later.

• In the refrigerator: After cooking the French toasts, let them cool to room temperature. Place them in a ziplock bag and keep in the fridge for up to 5 days. Re-heat on low-medium heat in a pan. 
• In the freezer: After cooking the French toasts, let them cool to room temperature. Place them in a ziplock bag and keep in the freezer for up to 1 month. Let thaw overnight in the fridge and re-heat on low-medium heat in a pan.

I hope you’ll love this Classic French Toast (Pain Perdu) recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Chouquettes (French Sugar Puffs) 
• Homemade Hazelnut Chocolate Spread
• Roasted Hazelnut Financiers
• Overnight No-Knead Bread
• Riz au Lait with Caramel Sauce 
• Classic French Butter Brioche

Classic French Toast (Pain Perdu)

Print Recipe

Serves: 6-8 Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

350g country-style bread (about half a loaf, sliced in 1-inch think slices)
2 cups (500ml) milk (2% or whole)
1/2 vanilla bean (scraped) or 1 tsp vanilla extract
1 tbsp (15ml) Calvados or rum
¼ cup (50g) brown sugar
3 large eggs, at room temperature
2 tbsp (28g) unsalted butter
Sugar (white or crystal) for sprinkling

Instructions

Step 1 - In a large mixing bowl, whisk together the milk, vanilla seeds ( or vanilla extract), Calvados (or rum), brown sugar and eggs. The mixture should be liquidy, smooth and foamy at the top. 

Step 2 - Dip bread slices in egg mixture, turning to coat both sides evenly. When taking bread slices out of the mixture, let them drip excess liquid for a few seconds.

Step 3 - In a large skillet, melt 2 tbsp of butter over medium heat. When the butter sizzle, fry a slice of bread until golden brown, about 4-5 minutes on each side. Transfer slice onto a place and repeat until no slices is left.  

For serving, sprinkle with sugar and top with small dabs of butter.

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So what is a French “Pain d’Épices”? 

Despite appearances, a Classic French Spiced Bread (Pain d’Épices) shouldn’t be mistranslated as a “gingerbread”. Less sweet than its American cousin, a Pain d’épices doesn’t include egg nor butter – it is indeed a “pain” (bread). It is also made with rye flour for more earthiness, and honey – while gingerbreads often include molasses – making for a lighter sweetness that lets the spices shine a bit more. The spice blend of a Pain d’Épices is also more complex, including cinnamon and ginger, but also nutmeg, cloves, black pepper, anise seeds and star anise.

How to enjoy a “Pain d’Épices”? 

Being a cross between a bread and a cake, a Pain d’Épices makes for an equally delicious sweet or savory treat.

• As a starter or on a cheese board – Over the Holidays, Pain d’Épice is often served as a starter, cut in thin slices with foie gras or just before dessert with soft cow’s-milk cheeses like Brie or Camembert.
• For Breakfast – Because it isn’t too sweet, a Pain d’Épices is a great breakfast staple and the perfect canvas for butter, jams and marmalades. I personally love it with a little slab of butter and a drizzle of honey. 
• As a snack – It is also a wonderful pick-me-up in the afternoon as it is satisfying and full of flavor – and again, not too sweet.

Cooking notes:

• Using freshly ground spices, instead of pre-ground /store-bought, will make all the difference here. Freshly ground spices are so much more fragrant and keep their flavor better even after baked. For this recipe, we will need freshly ground cinnamon, nutmeg, cloves and black pepper – so using a spice grinder is highly recommended.
• Traditionally, a Classic French Spiced Bread calls for dark rye flour. But from my experience, light rye flour works well too. The difference is almost unnoticeable in taste.

Just like many staples French recipes, there are countless variations of a Pain d’Épices. Some prefer it lighter and drier (closer to a bread), some prefer it moist and more intense in flavor (closer to a cake). This recipe, in my opinion, strikes a happy medium. This Pain d’Épices is soft, moist and perfectly spiced; yet it isn’t too sweet. 

Recommended Equipments:

• A food scale 
• A spice grinder
• A loaf pan

You may also like: 

• Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
• Raspberry Jam Swiss Roll 
• Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
• Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)
• Classic Chocolate Bûche de Noël

I hope you’ll love this Classic French Spiced Bread (Pain d’Épices) recipe as much as I do! If you have any questions, feel free to leave a comment.

Classic French Spiced Bread (Pain d’Épices)

Print Recipe

Serves: 1 loaf Prep Time: 15 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 19 voted )

Ingredients

1 1/4 cup (125g) dark rye flour
1 cup (125g) all-purpose flour
1 1/2 tbsp (30g) brown sugar (light or dark)
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 teaspoon freshly-grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon anise seeds, whole
¼ tsp freshly ground black pepper
¼ tsp salt
1 ½ tsp baking soda
¼ tsp finely-grated orange zest (or clementine)
1 cup (250ml) milk (2%)
2/3 cup + 1 tbsp (250gr) honey
1 or 2 star anise, whole

Instructions

Step 1 – Pre-heat your oven to 305F (150C) with a rack in the middle. Grease a 8.5-9 inch loaf pan with butter, dust with flour and set aside.

Step 2 – In a saucepan over medium heat, warm together the milk and honey, along with the star anise. When the milk is hot and the honey has dissolved, remove from the heat and set aside to infuse.

Step 3 – In a large mixing bowl, whisk together the two flours, brown sugar, cinnamon, ginger, nutmeg, clove, anise seeds, pepper, salt, baking soda and orange zest.

Step 4 – Slowly pour in the milk and honey into the dry ingredients (discard of star anise), mixing with a wooden spoon. Stop mixing when just combined.

Step 5 – Pour the batter into prepared pan and bake for 1 hour, until a knife inserted in the middle comes out clean. Transfer to a cooling rack for 30 minutes before removing from the pan and let cool completely.

Enjoy immediately or wrap in foil and wait 24 hours before enjoying, to allow the flavors to develop further. 

Notes...

This Classic French Spiced Bread (Pain d’épices) can keep well wrapped for up to 1 week. It can keep for up to 3 months in the freezer (in an airtight container or freezer bag). Make sure the bread is completely cooled before freezing it. Thaw it in the refrigerator or at room temperature.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details

The post Classic French Spiced Bread (Pain d’Épices) appeared first on Pardon Your French.

Now I know making bread at home can be intimidating. So, if you are a new to the process, I have put together below a list of the ingredients and recommended equipment you need to make this Overnight No-Knead Bread.

Why using a combination of all-purpose flour and whole-wheat flour? What is instant yeast? Which baking vessel should I use? What is a Banneton…? Read through my explanations and helpful tips, and get ready to make this practically fool-proof bread.

Ingredients:

• Unbleached All-purpose flour (450g) & Whole wheat flour (50g)

Unbleached all-purpose flour is best for making cakes and soft breads such as pain de mie or brioche. This type of flour has a low amount of protein, usually around 10%, which isn’t enough to create a crusty bakery-style bread loaf, with an airy crumb.

To do so, we need to add some whole-wheat flour, which contains more protein, about 14% of protein. Adding some whole-wheat flour boosts the amount of gluten and hence makes for a more substantial bread, both in taste and texture. For this recipe, we only need to use 10% of whole-wheat flour. This is enough to give extra support and rise, without compromising the soft texture of the crumb. Adding too much whole-wheat flour (hence, too much gluten) would result in a dense chewy crumb (like bagels).

• Instant Yeast

Instant yeast is dry yeast that has been milled to very fine granules. It helps in leavening breads and creates an airy crumb. In comparison to active dry yeast (milled to bigger granules), instant yeast doesn’t’ need to be dissolved in water before using. It can be mixed right into your dry ingredients, which is very easy.

Instant yeast can be found in most grocery stores, in small packets or in bigger pouches. Fleischmann’s and Saf are two brands I use regularly. 

Once open, I like to store my instant yeast in a Tupperware in the freezer. It protects the yeast from oxygen and humidity and makes it last longer.

• Fine-grain sea salt

In bread baking, salt helps the gluten from the flour hold more water and carbon dioxide, creating an airy crumb. You need to use a fine grain salt as it will disperse quickly and evenly into the dry ingredients. A coarse/flaked salt won’t disperse evenly.

I like to use Maison Orphee’s fine Grey seal salt and  La Baleine, from France.

• Lukewarm water

Adding lukewarm water to your flour, yeast and salt is the last “ingredient” you need to make bread. It is important to add lukewarm water as it will re-activate the yeast. It is important that you get the temperature right since cold water won’t get that yeast going, and hot water will kill it. Lukewarm water is around 105-115F (40-46C) ; a temperature you would be comfortable washing your hands in.

Recommended Equipment:  

• • A Cast Iron skillet Combo Cooker. This equipment is a small investment and a great addition to one’s kitchen! A Cast Iron skillet Combo Cooker is a deep skillet and a Dutch-oven all in one, with a lid that can convert into a second skillet. It is ideal for making bread as it retains high heat and distributes it evenly. For this recipe, the loaf bakes 25 minutes with the lid on – to allow a good rise and the formation of the crust; and then 15-20 minutes with no lid – to create a crisp golden crust. If you do not have a Cast Iron skillet Combo Cooker, you can use a regular Dutch-oven. It may not make for a crust as crunchy, but the result will be similar.
  • A metallic dough Scraper/Cutter and/or a silicon bowl scraper. A dough scraper makes it easy to manipulate bread doughs, especially when they are sticky like in this bread recipe. Use a scraper to scrape out the sticky dough from the bowl and to flip it upside down easily on your working surface, without it sticking to your hands.
  • Bread/Scoring Lame. You need a very sharp blade (ideally set on a handle) to score deep, clean slices on top of the bread. This is very important as it allows the bread to expand in the oven and not break or crack. This also gives the loaf a beautiful bakery-style look.
  • A round Banneton. A Banneton is a proofing basket where you will place your bread dough for its second rise (after it is shaped, before it is baked). This basket provides the loaf with a nice round shape and is ideal for making round loafs. I use a 9-inch round banneton for this bread recipe.

More Cooking notes/tips:

• Grams vs. cups. If you a regular baker, you know that when it comes to baking you have to be very precise. So I do want to mention I make this recipe relying on grams and using a scale (like with all my baking). There could be a large margin of error when using “cup measurements”, and this will likely affect the success of this recipe. This is true for most baked goods, but especially this one. For convenience, I have included here conversions in cups, but I highly recommend you use a scale. If you don’t have one, I think this is a small investment to make that could take your baking to the next level.
• The optimal room temperature for proofing your dough overnight is 80-90F. I usually like to place my bowl inside the oven (off). This is a dry, draft-free space that is often slightly warmer than the rest of the house. My house is usually set at 70 degrees, and rises perfectly fine in the oven (with the oven set to OFF)
• Steps 2 & 3 (in the morning) – including folding the dough like an envelope, flipping it upside down and rolling it around to make the fold seams underneath “disappear” and close the loaf may seem like the two most intimidating steps. This folding technique is inspired by Chad Roberston from his book Tartine Bread. Many no-knead bread recipes do not include these steps. However, I think the folding step really helps in building structure and shaping a perfectly round loaf. It also helps create layers and contributes to a more aerated crumb (“holes” in the bread). These 2 steps are optional, but highly recommended in my opinion.
• There is no need to grease your cast iron or Dutch oven. The pre-heating will prevent the dough from sticking to it.

Remember, making bread from scratch requires more time and commitment than baking a regular cake. This bread dough is likely much looser and stickier than you are used to, and your first loaf may not turn out beautifully. Do not stress it, this is very normal. After two or three attempts, you will master the shaping and dough handling process better, and your loaves will come out looking better and better.

I hope you enjoy this Overnight No-Knead Bread as much as I do!
Any questions, don’t hesitate to leave a comment. 

You may also like:

• Classic Pain de Mie
• Orange Anise Sugared Easter Brioche
• Ham Cheese and Olive Bread

Overnight No-knead Bread

Print Recipe

Serves: 1 loaf Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 26 voted )

Ingredients

3 ½ cups + 1 tbsp (450g) unbleached all-purpose flour
1/3 cup + 1 tbsp (50g) whole wheat flour
1/4 tsp instant yeast (yes, only ¼ tsp)
1 1/2 tsp kosher salt

1 ½ cup + 1 ½ tbsp. (375ml) lukewarm water

Instructions

Make sure you read the cooking notes before you start. 

The night before:

Step 1 - In a mixing bowl, combine the two flours, salt and yeast, and stir to combine.

Step 2 - Warm the water in a small sauce pan over medium heat. When just warm (not hot yet), pour the water into the flour mixture and stir well to combine.

Note: Use a wooden spoon or even French rolling pin to combine. Do not knead – just mix until no dry flour is visible. The mixture will be very sticky and will not form into a ball, this is normal.

Step 3 - Cover the bowl tightly with a plastic film and poke 5 tiny holes in the top with a toothpick, to allow the gases to escape.

Leave on the counter, and allow to rise overnight at room temperature.

In the morning:

The dough should have tripled in size, and have a spongy appearance with big air bubbles.

Step 1 – Remove the plastic film from the bowl, turn the bowl upside down and scrape dough onto an unfloured work surface. Lightly dust the top of the dough with flour and dust the work surface around it as well with flour.

Flip the dough so that the "floured side" is now on your work surface and the unfloured side is facing upwards.

Step 2 – Starting from the right side of the dough, lightly stretch the dough out (to the right) and fold it a little over halfway over the dough. Do the same with the left side. Do the same with the top.

Grab the bottom (still unfolded side), stretch it and pull it over the 3 folded sides of the dough. Flip the dough upside down so the seamless rounded side is now on top.

Step 3 – With both hands circling around the base of the dough ball, roll only the bottom part of the dough around your work surface, allowing the tension to "close" the bottom of the dough ball. The folds at the bottom should mostly disappear – it is fine if it isn’t completely closed.

Step 4 – Flip the dough into a mixing bowl/banneton lined with a clean dish cloth and cover with another cloth (the almost closed up side should be facing upwards)

Step 5 – Place your cast iron combo cooker (or Dutch Oven) into your oven and preheat the oven to 500F (260C) degrees.

Once the oven is pre-heated - working quickly and safely, remove the cast iron combo from the oven and place on your stove top. Quickly flip your dough into the center of the cast iron and score a square into the top of the dough with a blade/very sharp knife.

Step 6 – Cover and place the cast iron into the oven and turn down the temperature to 450F (232C) degrees for 25min. After 25min, remove the lid and bake for another 15-20min at 450F (232C) degrees. When a dark golden color appears, remove bread from the oven and cast iron and place on a cooling rack.

Allow the bread to cool for at least one hour before slicing.

The post Overnight No-knead Bread appeared first on Pardon Your French.

In France, dandelions bloom from April to June, and the leaves are widely enjoyed in salads, quiches and soups – revered for their health benefits and singular bittery taste. So when Spring comes in Canada, I have kept the habit of grabbing bunches of these big jagged-edged leaves.

This Dandelion Bread Soup makes great use of these prolific Spring greens, and offers a nice alternative to the classic green soups made of peas, zucchini or spinach. The addition of stale bread to it (an old French trick) makes it utterly creamy.

It is a simple, delicious and healthy-ish soup that screams Spring and will satisfy all your green cravings.

Before I leave you to it, I should mention that Dandelion greens pack a punch of bitter flavours – which may surprise you if you haven’t had it before. More “classic” greens (lettuce, spinach, or even arugula) are much milder in taste. Dandelion greens are quite bitter and peppery, and using a larger quantity of it (like in this soup) will result in a “powerful” taste. I personally love it, as I am fond of very strong, peppery flavours. But this may be a bit too much for some people.

Cooking notes:

• Early Spring (April) until June, you can find Dandelion leaves in grocery stores and farmers’ markets. 
• As mentioned earlier, dandelion greens are bitter and peppery, which is why it is very important to blanch them for at least 30 minutes, to mellow the taste a little.
• If you’re scared this soup may be too bitter for you, you can switch ½ the amount of the dandelion greens with fresh spinach or sorrel.
• For finishing, you can add a spoonful of sour cream, Greek yogurt or Skyr, which will also mellow out the taste.
• This soup can be made with a  Hand Blender or a Food Blender, such as Vitamix.

Dandelion Bread Soup

Print Recipe

Serves: 4 people Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

1 lb (450g) Dandelion greens, washed and trimmed (white root removed)
2 garlic cloves, peeled
300g stale bread (ie. French boule or Pain de Mie)
3 tbsp (45ml) extra virgin olive oil (+ extra for garnish)
1 tbsp lemon juice
1/2 tsp fresh ground black pepper (+ extra for garnish)
2 tsp salt
¼ tsp freshly ground nutmeg
1.2L chicken stock (or vegetable stock)

Instructions

Bring a large pot of water to a boil with 1 tsp of salt. Add the dandelion greens and garlic cloves and boil for 30 minutes. Drain.

In a large pot, combine the dandelions greens, garlic cloves, crumbled stale bread, olive oil, lemon juice, ½ tsp black pepper, 1 tsp salt and nutmeg. Add the chicken stock and bring to a simmer. Blend (with a hand blender or food blender) until creamy and adjust seasoning if needed.

For serving, top with a drizzle of olive oil and black pepper.

If you try this Creamy Dandelion Bread Soup recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

Shop for this recipe (click the photos): 

Vitamix Standard

Braun Hand Blender

The post Creamy Dandelion Bread Soup appeared first on Pardon Your French.

As per tradition, a real French Spice Bread should be made with only rye flour, and dark buckwheat honey as a sweetener (no sugar). You won’t find any butter in it, as it is indeed a bread – not a cake – far less sweet and much drier than its American cousin, the gingerbread. 

As a matter of fact, for the story, a Pain d’épices was originally a sourdough bread made without any added leavening; the flour and honey mixture would be left in a wooden vessel to rest in a cool place for months, during which the honeyed rye flour experienced fermentation. Modern versions of this spice bread now simply relies on baking powder for rising.

Because this is such a popular bread in France, you can find many takes and recipes for it. I myself have a tradition of baking at least one (usually two or three) loaves of it around Christmas time, and this is the recipe I have crafted and tweaked along the way. For me, it is a perfectly dense and just sweet enough spice bread.

It is just delicious on its own, cut in thin slices and enjoyed with foie gras, cheese or simply butter (remember, it is much drier than a cake, so treat it just like a bread). Or you can do what I did here, and serve it as a dessert with a simple sugar glaze – perfect for the Holidays!

Cooking note: 

• I opted for a round bundt cake loaf pan; as I wanted to serve it like a cake for a dessert. But to keep it traditional, you can use a rectangular loaf pan.

Rye and Buckwheat Honey French Spice Bread

Print Recipe

Serves: 1 bread Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 6 voted )

Ingredients

1 cup (340g) dark buckwheat honey
1 tsp vanilla extract
½ cup (125ml) milk (2%)
2 cups (250g) rye flour (or 1 cup wheat flour + 1 cup rye flour)
¾ tsp baking powder
2 eggs
1 pinch of salt
1 and ½ tsp (10.2g) ground cinnamon
1 and ½ tsp (7.5g) ground ginger
½ tsp (1.2g) ground nutmeg
½ tsp(3g) ground allspice
½ tsp (1.2g) ground cloves

Optional: for the glaze 
1 ½ cup (155g) icing sugar
1 ½ tbsp (22.5ml) water

Instructions

Preheat your oven to 350F (180C), with a rack in the middle.

In a sauce pan, warm up and dilute the honey and vanilla extract.

In a separate bowl, mix together the flour, baking powder and spices. Form a well in the middle and pour the warm honey in it. Mix with a wooden spoon.

Add in the eggs, one after another, and finally the milk. Mix until the milk is incorporated and the batter is smooth and shiny. Scrape the batter into a previously greased and floured pan (loaf pan, or circular). 

Bake for 50 minutes to 1 hour, or until a knife comes out clean.

Unmold the bread and transfer it to a cooling rack. 

Once the bread is at room temperature,  wrap it with a cloth (or with foil) and keep aside for 24h, minimum, before eating it (This step allows the moisture from the honey to develop). 

For the glaze (after the 24h) - In a small bowl, mix the icing sugar with the water to get a thick icing, quickly spread it at the top of the bread, and let it drip. Chill for at least 2 hours for the glaze to set.

(Older photo of this same spice bread recipe, with no glaze)

If you try this Rye and Buckwheat Honey French Spice Bread, let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with.  

Bon Appétit!

A recipe inspired by Jujube en Cuisine, Cuisine d’Aubery and the book: le Tour de France Gourmand de Julie Andrieu

The post Rye and Buckwheat Honey French Spice Bread appeared first on Pardon Your French.

This popular French dish hails from the Hauts-de-France, where they simply call it “Le Welsh”, and it is just a bit different than the actual Welsh version (and a bit more delectable if you ask me). It is usually thicker and more orange (with cheddar). It includes Dijon Mustard and Worcestershire sauce and is broiled with a healthy dose of brown ale for some malty savoriness. Surely, not a dish for the faint of heart – but oh so good.

Cooking notes:

• I used slices of a country-style loaf but you can use any bread of your liking. Pain de mie would work great here too.
• You can also add a thin slice of Parisian ham on each bread slice to turn it into a more substantial meal.
• I find that a brown ale works best for a welsh. It adds a subtle nuttiness and maltiness. If you are yearning for a deeper taste, you can opt for a stout. As a non-alcoholic substitute, milk works great.

Beer and Cheddar Welsh from Hauts-de-France

Print Recipe

Serves: 2-4 Prep Time: 15 Minutes Cooking Time: 13 minutes 13 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

4 slices of bread (or pain de mie)
2 tbsp (30g) Dijon Mustard
1 tbsp (15ml) Worcestershire sauce
3 cups (300g) Orange cheddar, grated
1 3/4 cup (≃400ml) Brown Ale

Instructions

Pre-heat your oven to 480°F (250°C) 

Toast the bread slices (in a toaster or in a lightly greased pan).

Sprinkle ¼ tbsp of Worcestershire sauce on each slice of toast and then spread ½ tbsp of Dijon Mustard. Lay the toasts flat in a oven-proof dish (do not overlap them).

In a medium saucepan, over medium-heat, heat up the beer and slowly whisk in the grated cheese until completely melted. 

Pour the beer + cheese mixture over the toasts (this will look like a lot of liquid, but the toasts will absorb some of it as they bake in the oven).

Bake for 10 minutes and finish off with 30 seconds under the broiler.

Enjoy immediately.

If you try this Beer and Cheddar Welsh recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

A recipe inspired 750g. 

Bon Appétit!

If you like Cheesy dishes, you might like: 

• Croque-Madame Sandwiches
• Cauliflower Ham and Cheese Gratin
• French-style Dutch Baby Pancake with Cheese and Chives

The post Beer and Cheddar Welsh from Hauts-de-France appeared first on Pardon Your French.

In Italy, from Ventimiglia to La Spezia, it is known as the “farinata”. In the Piemonte Region, people call it the “belecàuda” (meaning literally, beautiful and hot).  And in the South of France, from Toulon to Hyeres, it has the name of “la cade” (from the Italian “caldo”, meaning hot.)

This recipe’s version of the “socca” originates from Nice, France. It is a staple of the Provencal Cuisine, and can be found in most French cook books. And I like to think this is the simplest and most universal one.

At the start of the 20th century, the socca was sold in Nice by streets vendors bearing fire-breathing drums on wheels. It was served in big paper cones to early-morning factory workers and hungry fishermen leaving at sea. Then, a humble blue-collar meal, the socca has now become a touristic – and fairly pricy – culinary must-try from Nice. In the 70s, a slice of socca sold for 50 cents (0.07€), in the 90s it was sold 10 francs (1,5€); and today you can expect to pay at least 3€ for your slice.

This thin, unleavened chickpea flatbread is made with just a handful of ingredients: chickpea flour, water, olive oil, salt and pepper. Some Italian recipes will add dried herbs such as rosemary or sometimes few pinches of spices. In more recent recipes, it is sometimes baked in a pizza oven, sometimes in a cast-iron pan and sometimes on a baking sheet.   

For this recipe, I bake my socca in a cast iron skillet, and bake it in a regular oven and it works perfectly. At the end of the baking process, I turn on the broiler for about 1 to 2 minutes to get that crispy top and signature smoky flavor.  

The socca is meant to be enjoyed right out of the oven, piping hot, so it can best deliver its signature culinary assets: a super crispy top and a soft bottom. The chick pea flour gives a soft – almost creamy- texture to the inside of the crepe, and a delightful nutty taste.

With a sprinkle of salt, dried rosemary and a crack of pepper, it makes a delectable healthy snack or shareable appetizer.

Provencal Chickpea Flatbread (Socca)

Print Recipe

Serves: 8 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 14 voted )

Ingredients

1 cup chickpea flour
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 ¼ cup lukewarm water
3 Tbsp extra-virgin olive oil (plus 1 tbsp for the pan)

Instructions

In a large bowl, sift chickpea flour, salt, and pepper. Whisk in warm water and olive oil. Let sit, covered with a cloth, for at least one hour.

Place your skillet in the oven and preheat to 450 F.

Once pre-heated, carefully remove your skillet from the oven and add a tablespoon of olive oil – it will sizzle a bit. Immediately, pour your batter in a steady stream until it reaches the edges of the pan.

Bake for 8 minutes (until the edges are set). Then, turn on your broiler, and bake for 1 to 2 minutes. Keep your eyes on the socca: the top should turn dark-brown very quickly, but make sure not too over-do it.

Remove the socca from the oven. With your hands (or with a small knife), cut into wedges. Sprinkle some salt and pepper, and serve immediately.

If you try this Chickpea flatbread recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

The post Chickpea Flatbread from Provence (Socca) appeared first on Pardon Your French.

If you’re looking for a delicious homemade sandwich bread, with a list of ingredients you can almost count on one hand, the Classic Pain de Mie is it. Perfect for making toast in the morning, this every so slightly sweetened bread makes for the perfect canvas for both savory and sweet toppings… And best of all, your house will smell like a bakery when it’s all done!

Growing up in France, I can honestly say that I was not particularly fond of this style of bread. Pain de Mie was and still is sold in every French supermarket and grocery store, sliced and pre-packaged. Seeing these industrial-like, pre-packaged and sliced soft white breads is a vision that never really appealed to me. I much prefer a trip to my neighborhood bakery for a freshly baked, crusty baguette. That said, you can find much better, and much healthier versions in local boulangeries (bakeries), but they’re not as easy to find as you might think.

This quick to assemble, and much healthier version of supermarket Pain de Mie is something I have been making for some years now – and this recipe never fails me!  It gives you the same softness and creaminess as any store-bought French Pain de Mie, but with a much fresher taste and much better ingredients!

You don’t even need any special equipment (a pullman pan is optional). Just a few basic pantry staples and an overnight fermentation to build flavor and character. Ready to bake with me? 

What is a Pain de Mie?

“Pain” means bread and “mie” means crumb, in French. This “Bread of the Crumb” title calls attention to the almost-absent crust on this bread, and its particularly tight crumb – which contrasts with the crunchy crusts and airy crumbs you find in most traditional French breads – such as baguettes, boules and rustic loaves.

This bread is sold in every French supermarket and grocery store, sliced and packaged. Think Wonder Bread, just much healthier and much less gummy! If you sneak into the cupboards of any given French kitchen (in any region of France), chances are you will find a package or two of Pain de Mie.

It is also particularly enjoyed by French families because it keeps fresher longer than French-bakery breads, owing to the fat in it from the oil and milk, which other French breads typically lack. It keeps very well inside its package, for up to a week, and freezes well too! 

It is beloved for its mild taste and soft and creamy texture, which makes it very versatile and perfect for breakfast toasts, sandwiches, French Toast, canapés or even soup croutons. Its original squarish shape also makes it ideal for preparing a Croque-Monsieur. 

Ingredients you’ll need for Pain de Mie.

This recipe comes together comes together quite easily, but it does require some planning as the dough needs to slowly ferment in your fridge overnight, to help build flavors and aroma. Here is a detailed look at the ingredients you’ll need for this classic french bread. 

• All-purpose flour – Typical and found in every pantry, all-purpose flour provides the gluten and strength needed for this dough, and stands up well to the overnight fermentation.
• Milk – No water in this dough, unlike in the vast majority of French breads. Make sure you use 2% or whole milk. 
• Instant yeast – I like to use instant yeast for this recipe, quick and easy ! 
• Honey – Honey adds a kiss of sweetness and helps feed the yeast during the overnight fermentation. It also adds a very beautiful aroma while baking. Light or dark honey work both work great. 
• Vegetable Oil – The oil along with the milk provides the fat necessary to keep the crumb soft and moist – for a longer period, as well. You can use an oil labeled as “vegetable oil”, I found that Canola Oil and Flaxseed Oil work well for this recipe too. 
• Salt – A pinch of salt in bread is necessary for flavor.

Frequently Asked Questions

Do you need a stand mixer to knead the Pain de Mie?

You can use a stand mixer if you want, but this isn’t mandatory. I do mine by hand! You simply need to mix all the ingredients until they come together into a rough, sticky dough. And that’s it! This usually takes about one minute, and there is no extra kneading required.

How long does Pain de Mie last?

Pain de Mie lasts up to 1 week, well wrapped in a plastic ziplock bag.

Can you freeze Pain de Mie?

Yes absolutely. Pain de Mie freezes well, for up to 3 months well wrapped in a plastic ziplock bag.

How do you enjoy Pain de Mie?

Pain de mie is super versatile! It’s soft, slightly sweet, and has a fine crumb, making it perfect for:

• Sandwiches. Think classic ham and cheese, tuna salad, or even a decadent croque monsieur.
• Toasts for breakfast. Slathered with butter, jam, or even a drizzle of honey. It crisps up beautifully.
• Grilled cheese.
• French Toasts. Its softness and slight sweetness makes it perfect for French toasts.

Audrey’s baking tips

• As with most French baking, I recommend using a food scale for accurate measurements. 
• Pain de Mie is traditionally baked in a lidded Pullman bread pan. The lid constrains the expansion of the the dough and ensures a tighter crumb and perfect square shape. Because I do not have a Pullman pan, I have always made my Pain de Mie in a regular loaf pan (9″ x 5″ x 3, with no lid). And I am happy to say, although the top has some room to rise and crack, this recipe still produces a tight and creamy crumb, with a paper-thin soft crust.
• If you have a pullman pan, feel free to use it, and if not, you’ll still get great results!
• This recipe is very easy to make, and does not require a stand mixer. Although you can use one if you wish.
• Plan ahead : the dough should be prepared the day before, and be allowed to sit covered, overnight in the fridge. This creates a slow rise, with a lot more flavour!

I hope you’ll enjoy this Pain de Mie Sandwich Bread recipe as much as I do! And if you have any questions, please leave a comment. 

More French Breakfast recipes to try: 

• French Bakery Almond Croissants 
• Classic French Toast (Pain Perdu) 
• Classic French Butter Brioche
• Classic French Crêpes

Pain de Mie Sandwich Bread

Print Recipe

Serves: 1 loaf Prep Time: 1 hour + overnight Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 23 voted )

Ingredients

3 3/4 cups + 1 tbsp (480g) All-Purpose Flour
2 1/4 tsp (7g) instant yeast
1 1/2 tsp (8.5g) salt
1 1/4 cup (305ml) warm milk (whole milk)
1 1/2 tbsp (30ml) honey
2 tbsp (30ml) vegetable oil

Instructions

1. The day before - In a large bowl, using a wooden spoon or your hands, mix all the ingredients together into a ball and knead for just 1 minute. The ball should be soft and slightly sticky, but become smooth as you knead it. Do not over-knead.
2. Ferment the dough - In the same bowl, shape the dough into a ball, cover with plastic wrap and place in the bottom of your fridge overnight, or 8-12 hours.
3. The next morning - Remove the dough from the fridge. Let the dough sit on your countertop, in the bowl for one hour, to drop in temperature and continue fermenting.
4. Punch the air out of the dough, transfer the dough onto a lightly floured working surface, shape it quickly into a loaf and place into your greased loaf pan. Let rise for an additional hour.
5. Preheat the oven to 350°F (180°C) with a rack in the middle. 
6. Optional: Take a lame to the bread. Using a razor or very sharp knife, score the top of your loaf from one end to the other, starting from 1 inch in.
7. Place the loaf in the oven for 20 minutes. After 20 minutes, take a sheet of foil and lightly drape it over the loaf and bake for an additional 20 minutes. This prevents the top from getting too brown. 
8. Removed from oven, let cool on a rack for 20 minutes and remove from the pan. 

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