Recently French chef Jacques Pépin turned 80 and retired. Over the years, he educated viewers of Public Television on how to cook and, something that no other cooking show host has done, techniques in the kitchen with wisdom, humor and a smattering of French lessons. As Gilad Edelman wrote in a Slate article, this man will teach you how to cook
Rollin’ In Dough
Simple flour and baking powder are pantry staples and the foundation of the step-by-step recipe for Soda Bread. Jacques goes on to add yeast to flour for a country bread called Gros Pain. He then makes a crusty Long Proofed Baguette. Next, Jacques adds butter to a rich dough to make a light and tender Brioche. Finally, he shows us how to use up any left-over bread by making Bread Galettes.
When you’re pressed for time, soda bread is the prefect solution, since this Irish classic requires only a few minutes of work. In fact, if you turn on your oven before starting to combine the ingredients, the bread will be ready to bake by the time the oven reaches the right temperature.
It is a bit coarser in texture than a baguette and less expensive, and it keeps longer.
The long rising time in this recipe gives the baguettes a better texture and a more pronounced flavor.
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