Tuesday, December 29, 2015

Pain d'Epi

This is one of my favourite breads to make, it almost always turns out and it is very easy to do... yet it has a certain flair.  It is great when eating with friends to just tear off a piece of the "stock" and spread it with butter.  Use the Rustic Bread (not Rustic Italian, the earlier version, I've never tried it with the Italian but that might work too), recipe posted below but make baguette size loaves.   Then with a pair of scissors make 45 degree cuts 1/2 way through the loaf and fold oven to alternating sides.   Bake as for the Rustic Bread but 5-8 minutes less (watch for burning, internal temp should be about 200).

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