Are you ready to bake your way to bread heaven? Forget those bland, mass-produced loaves! Today, we're crafting a rustic masterpiece – Pan de Campo, a simple yet deeply satisfying country bread. This easy recipe is perfect for beginner bakers, promising a deliciously crusty exterior and a soft, airy interior that’s ideal for dipping in olive oil or accompanying your favorite soup or stew. It’s a fantastic addition to your repertoire of homemade cooking, delivering a healthy and wholesome meal companion.
Ingredients: You'll Need These Simple Staples
- 1 cup (240ml) warm water (around 105-115°F)
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- 2 tablespoons olive oil
Step-by-Step Baking Instructions: Let's Get Baking!
Getting Started:
- In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until the yeast is foamy. This ensures your yeast is active and ready to work its magic.
Mixing the Dough:
- Stir in the salt and olive oil. Gradually add the flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms.
Kneading the Dough:
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
First Rise:
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for about 1-1 ½ hours, or until doubled in size. This is where the magic of yeast transforms your dough!
Shaping and Second Rise:
- Gently punch down the dough to release the air. Shape it into a round or oval loaf. Place the shaped loaf in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover and let it rise for another 30-45 minutes.
Baking the Bread:
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Preheat your oven to 450°F (232°C). Carefully remove the loaf from the banneton and place it on a baking sheet lined with parchment paper. For a crispier crust, you can slash the top of the loaf with a sharp knife before baking.
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Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C). Use a bread thermometer for accurate results.
Cooling and Enjoying:
- Let the bread cool completely on a wire rack before slicing and serving. This allows the crumb to set and develop its full flavor.
Tips for Baking Perfect Pan de Campo
- Water Temperature: Make sure your water is warm, not hot, to avoid killing the yeast.
- Flour Type: You can experiment with different flour types, such as bread flour, for a chewier texture.
- Baking Time: Oven temperatures can vary, so keep an eye on your bread and adjust the baking time as needed.
Variations: Get Creative in the Kitchen!
- Herb Bread: Add 1-2 tablespoons of dried herbs, such as rosemary or thyme, to the dough for an aromatic twist.
- Garlic Bread: Incorporate minced garlic into the dough for a savory kick.
- Seed Bread: Sprinkle sesame seeds, poppy seeds, or sunflower seeds on top of the loaf before baking.
Nutritional Information (Per Serving, approximate):
This will vary based on loaf size and ingredients used, but a general estimate per slice would be:
- Calories: Approximately 150-200
- Protein: 5-7g
- Carbohydrates: 30-35g
- Fiber: 2-3g
Enjoy your delicious homemade Pan de Campo! This recipe is a testament to the simple pleasures of baking and offers a rewarding experience for both seasoned bakers and those just starting their culinary journey. It's a fantastic addition to your collection of quick dinner ideas and healthy meals. Remember to share your baking creations – we’d love to see them!