Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
Ficelle is a French term meaning “string” and it is prepared with the same type of dough as a baguette. The dough is usually made from bread flour or all-purpose flour or a combination of both. Like the baguette, the bread features a crispy crust and a soft, chewy crumb.
Its not that the bread is crushed-the dough is-it takes a true beating which is what gives this bread, traditional for use in Charlotte aux Pommes a la Normande (recipe posted separately), its special texture. This dough must be started the night before and the sponge allowed to proof overnight.
A hearty honeyed French spice bread reminiscent of gingerbread. One of my very favorite quick breads to make around the holidays is pain d’épices. It’s a classic this time of year due to its aromatic blend of seasonal spices like cinnamon, nutmeg, ginger, and cloves but this fragrant honey spice loaf is well suited for the holidays and beyond.
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.