Ingredients

How to make it

  • In a standing mixer fitted with a dough hook, combine the flour, salt and yeast. Turn the machine to medium low, add the water and honey and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a stiff dough forms, about 2 minutes longer.
  • Transfer the dough to a lightly floured work surface and shape into a ball. Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
  • Preheat the oven to 450° and spray a 9-by-5-inch loaf pan with vegetable cooking spray. Invert the dough onto a lightly floured work surface and gently punch it down. Fold the dough into a loaf, tucking in the sides and pinching the seams. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
  • Remove the plastic wrap and lightly dust the dough with flour. Using a razor blade or sharp knife, make a shallow lengthwise gash down the center of the loaf. Bake for about 35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180°. Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving.
  • -----------------------------------
  • MAKE AHEAD The bread can be wrapped in plastic and kept at room temperature for up to 4 days.
  • -----------------------------------
  • NOTES One serving 289 cal, 2.3 gm fat, 0.0 gm sat fat, 54 gm carb, 9.0 gm fiber.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    pariscipes ate it and said...
    hello Joymarie, this is realy true for the salt and the French bakers. You know, dating back to the middle ages in the French bakery schools, they usualy say : "the more salt you put, the more good your bread is!". But now it's changing in France and the bakers make better breads by cutting in salt! Thank you Joymarie for your information and for your deliciously different bread!
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    never had it but it looks divine thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    I live on the South Carolina/ North Carolina line. I have not heard of Lionel Vatinet. Thanks for the info. I am making a trip to the La Farm Bakeries to check him out. I hope they have a few samples for us to try! This bread sounds wonderful!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Joymarie, thank you for posting this wonderful bread and for the background information on one of the worlds top bakers.
    Michael
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes