Breads

Khao Jee

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20 min (plus proofing)

Prep

25 min

Cook

Ingredients

500 g (4 cups) bread flour
10 g (2 tsp) instant yeast
10 g (2 tsp) sugar
10 g (2 tsp) salt
300 ml (1.25 cups) warm water
1 tbsp vegetable oil

Method

Combine flour, yeast, sugar and salt in a large bowl.
Gradually add warm water and oil, mixing until a rough dough forms.
Knead for 10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1 hour, until doubled in size.
Punch down the dough and shape into baguette-style loaves.
Let rise again for 30 minutes.
Score the tops diagonally and bake at 220°C (430°F) for 20-25 minutes until golden and hollow-sounding when tapped.

Introduction: Khao Jee is Laos's take on the French baguette, a legacy of the French colonial period that has been fully absorbed into everyday Lao life.

Cultural Background: Khao Jee is Laos's take on the French baguette, a legacy of the French colonial period that has been fully absorbed into everyday Lao life. Sold fresh each morning from bakeries and street carts, it forms the base for many breakfast and street food dishes across the country.

Tips: A pan of water in the oven helps create steam for a crisper crust. Let the bread cool slightly before slicing to prevent it from becoming gummy.

Variations: Smaller rolls can be shaped for individual sandwiches. A slightly sweeter dough is common for breakfast eating.

Storage: Store at room temperature in a paper bag for up to 1 day; freeze for longer storage.

Reheating: Warm in a low oven for 5 minutes to restore crispness.

FAQs:

Q: Why does Laos have French-style bread?

A: It stems from the French colonial period in Indochina, and the bread has since become a staple of Lao daily life.

Q: Can this be made without a stand mixer?

A: Yes, hand-kneading works perfectly well.