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Faluche (bread)

8/24/2013

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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.

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).
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Dough before second rising.
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Traditional after-school snack

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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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    My name is Anne-Sophie and I've always enjoyed baking. I've decided to try and spend more time trying new recipes and would like to share the journey. I am particularly (but not exclusively) interested in French/Belgian recipes.


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