Faluche (bread)

This weekend's project: bread, to give myself and the family a break from sweets.
I chose to make a "faluche". This is a bread that is typical of my hometown in Belgium (and surrounding areas) as well as the Nord-Pas-de-Calais and Picardie regions in France. In my hometown, they usually have a more rectangular shape, while in France, they tend to be round.

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This bread is pretty flat and very white and it can be used in a variety of ways, whether savory or sweet. To give you an example, my daughter had some with honey mustard and ham; while I had some with seafood salad. Below the recipe, you will find a way children from my hometown eat theirs after school. I just ate some that way and childhood memories came flooding back.

Recipe

Ingredients

• 90 ml milk
• 90 ml water
• 1/2 tsp salt
• 300g flour
• 1.5 tsp of dry yeast

Preparation

1. Put the ingredients in order in the bread machine OR mix them in that order in a large bowl.
2. If using the bread machine, use the dough program. If doing this by hand, mix until you get a smooth dough and let it rise for an hour.
3. Knead the bread again (on a floured surface), removing all gas bubbles. Then stretch the dough, fold it upon itself, knead and stretch and couple times.
4. Divide the dough in half. With a rolling pin, flatten the dough (rectangular or round shape).
5. Put your flattened dough on baking sheets, cover with a towel and let it rise in a warm place for another hour.
6. Preheat your oven at 350. Put your bread in for 15 minutes.
7. Let it cool on a cooling rack.

Makes 2 loaves (about 4" wide by 10" long).

Dough before second rising.

Traditional after-school snack

Cut a piece of faluche in half. Spread some butter on it, then some brown sugar (usually dark, but I had only light on hand). It doesn't have to be much. Add a few drops of milk. Put in the microwave for 20 seconds and ENJOY!!!
Note: you can use a toaster oven for a more crispy result.

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