Pain de Campagne aux Lardons

Name: Pain de Campagne aux Lardons
Cuisine: France
Ingredients: 2 cups All-purpose flour; 1 cup Whole wheat flour; 1 teaspoon Salt; 1 tablespoon Sugar; 1 packet Active dry yeast; 1 cup Warm water; 1/4 cup Unsalted butter, melted; 1/2 cup Lardons (diced bacon); 1 Eggs, beaten

A recipe from France.

🇫🇷 FrancebreakfastsnackpartyFood

Nutrition (per serving)

420Calories

20 gProtein

45 gCarbs

18 gFat

5 gSugar

1100 mgSalt

Ingredients

2 cups All-purpose flour
1 cup Whole wheat flour
1 teaspoon Salt
1 tablespoon Sugar
1 packet Active dry yeast
1 cup Warm water
1/4 cup Unsalted butter, melted
1/2 cup Lardons (diced bacon)
1 Eggs, beaten

Method

In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, sugar, and yeast.
Gradually add the warm water, stirring with a wooden spoon until a shaggy dough forms.
Knead the dough for 10 minutes, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour.
Preheat the oven to 375°F (190°C).
Punch down the dough and shape it into a round loaf.
Place the loaf on a baking sheet lined with parchment paper.
Brush the top with melted butter and sprinkle with lardons.
Bake for 35-40 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack for 10 minutes before slicing and serving.