Côté Table, Festival de Pains, Bread Festival

Avec Côté Table, Festival de Pains, Bread Festival, on est entouré de recettes de pains du monde. On commence bien sûr par la France avec sa fameuse Baguette que l’on peut voir se dresser dans des paniers à travers le monde entier.

La présence du pain dans la vie des hommes ne date pas d’hier. On a la preuve avec ce petit pain appelé Bretzel. Il est absolument délicieux. Sa pâte, pochée dans l’eau bouillante avant sa cuisson au four, le rend moelleux à souhait.

Enfin, le Pain de Maïs, très apprécié en Amérique du Nord, aussi appelé “Corn Bread” est souvent servi en accompagnement d’un plat. Le maïs ne contenant aucun gluten en fait un pain tout indiqué pour ceux qui ne peuvent pas manger du pain classique.

Le pain fait aujourd’hui partie intégrante de la gastronomie. En espérant que vous serez inspirés, régalez-vous et passez un bel été !

Côté Table, Festival de Pains, Bread Festival

With Côté Table, Festival de Pains, Bread Festival, we are surrounded by bread recipes from around the world. We start of course with France and its famous Baguette that stands in baskets around the world.

The presence of bread in men’s lives is not new. Proof of this is manifested through this small bread called Pretzel or Bretzel, a delicious family bread. The dough, poached in boiling water before baking, is soft and fluffy.

Finally, we often serve Corn Bread, a popular bread in North America, as a side dish. Corn contains no gluten, which makes it a perfect bread for those who cannot eat classic bread.

Today, Bread is an integral part of gastronomy. So go ahead and combine them with your dishes, and in the meantime have a lovely summer !

Corn Bread

Corn Bread is a firm, slightly dense loaf that is an excellent base for open-face hors d’oeuvres even if it does crumble a little. It is also flavourful, especially when you combine it with the cayenne pepper. It gives a good flavour to this Corn Bread.

Corn Bread

First, here is the list of the different ingredients you will need to make the Corn Bread that serves 6

  • 1 1/2 cups yellow cornmeal
  • 1 cup sifted all purpose flour
  • one Tbsp sugar, one Tbsp baking powder and one tsp salt
  • 1 cup milk
  • 1 Tbsp butter, melted and cooled
  • 2 free range eggs, lightly beaten

Now, here are the few steps you will need to follow to make the Corn Bread

Preheat the oven to 400°F or 200°C. Butter a 9x9x3 inch pan. Combine cornmeal, flour, sugar, baking powder and salt in a large bowl. Mix the milk, butter, eggs in another bowl.

Stir the milk mixture into the cornmeal mixture just until moistened.

Pour batter into the prepared pan and bake until golden. About 25 to 30 minutes. Cool on a wire rack 5 minutes, then remove from pan and cool completely on rack but you may also serve your Corn Bread still warm and cut into squares.

Corn Bread

Pretzels

Pretzels, are those rolls that you can find everywhere in Germany and that you can eat at any time of the day. Many legends revolve around this bun. I tell you the one I prefer: That of a German baker. First condemned to death by the lord of the kingdom, he finally decides to pardon him if he invents a bread in which the sun shines three times. The baker finds the solution to free himself: the Pretzel 🙂

Pretzels

First, here is the list of the different ingredients you will need to make about 10 pretzels

  • 500 g or 1 lb flour
  • 200 ml or 2/3 cup milk
  • 100 ml or 3 1/2 oz water
  • 30 g or 1 1/4 oz soft butter
  • 10 g or 3/4 Tbsp salt
  • 20 fresh baker’s yeast (about ½ cube)
  • 1 handful of coarse salt
  • 75 g or 3 oz baking soda

Now here are the few steps you will need to follow to make the Pretzels

In a saucepan or in the microwave, warm the milk and water and then put them in a bowl. Pour in the yeast and mix until it is dissolved. Then add the flour, the butter, softened, the salt and mix everything. Knead this dough until you get a smooth texture.

Lightly flour another bowl and place the dough in it. Cover with a cloth and let your dough rise at room temperature for 1hour to 1hour 30 (it must double in volume). Once raised, separate your dough in 10 pieces. Roll each of them in your hands until you get a string about 50 cm long. Then shape these “sausages” in the shape of traditional pretzel. The Internet is full of videos of tips that I invite you to watch!

Preheat your oven to 220 °C or 425°F.

In a large saucepan, boil 2 Litre of water and pour in your baking soda. Plunge your pretzels 20 to 30 seconds one after the other, until they rise to the surface. Place them on a baking sheet, ideally covered with baking paper. Do not over-tighten, they will swell when cooked. Sprinkle with coarse salt and bake for 15 minutes or until golden brown.

Pretzels