Pain Basque
Introduction to Pain Basque
Pain Basque is a traditional bread originating from the Basque region of France. Known for its rustic yet soft and chewy texture, this bread has been a staple in Basque homes for centuries. The Basque Country, situated between France and Spain, is famed for its unique culture and cuisine, and Pain Basque is a testament to this rich heritage. Historically, bread has played a vital role in Basque life, providing nourishment for families and communities, especially for farmers and fishermen who needed substantial meals. This bread is perfect for pairing with the region's abundant cheeses and cured meats.
Ingredients
- All-purpose flour - 4 cups
- Active dry yeast - 1 packet
- Warm water - 1 and 1/2 cups
- Sugar - 1 tablespoon
- Salt - 2 teaspoons
- Olive oil - 2 tablespoons
- Milk (optional for brushing) - 1 tablespoon
Preparation
Step 1: Activate the Yeast
Begin by activating your active dry yeast. In a small bowl, combine the warm water with the sugar and yeast. Let this sit for about 10 minutes until it becomes frothy, indicating that the yeast is active.
Step 2: Prepare the Dough
In a large mixing bowl, mix the flour with the salt. Make a well in the center and add the activated yeast mixture along with the olive oil. Stir until a sticky dough forms. Turn the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic.
Step 3: Let the Dough Rise
Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 to 2 hours or until doubled in size. The perfect place for this is in a slightly warm oven or a sunny window.
Step 4: Shape the Dough
Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and shape it into a round loaf. Place it on a baking sheet lined with parchment paper. Let it rest for another 30 minutes to 1 hour.
Cooking Process
Preheat and Bake
Preheat your oven to 375°F (190°C). If desired, brush the loaf with milk to give it a glossy finish. Bake the loaf for about 30 to 35 minutes or until golden brown and it sounds hollow when tapped underneath. Adjust the cooking timer as necessary for your oven.
How to Enjoy Pain Basque
Pain Basque is best enjoyed fresh out of the oven, allowing the aroma to fill your dining space. Slice it up and pair it with Basque cheeses like Ossau-Iraty or Idiazabal, or enjoy it with traditional Basque dishes like Piperade or Axoa. Its subtle flavor also complements sweet spreads for a delightful breakfast.