Pâine de Casă Moldovenească
The Quirky Foodster Team
Ingredients
- Bread flour — 4 cups (500 g / 1 lb 2 oz)
- Warm water — 1.5 cups (360 ml / 12 fl oz)
- Active dry yeast — 2 tsp
- Sugar — 1 tbsp
- Salt — 2 tsp
- Oil — 2 tbsp
Method
- Dissolve the yeast and sugar in the warm water and let sit for 10 minutes until foamy.
- Combine the flour and salt in a large bowl, then add the yeast mixture and oil.
- Knead for 10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Punch down the dough and shape into a round or oval loaf.
- Place on a floured baking tray or in a Dutch oven, and let rise for a further 30–40 minutes.
- Preheat the oven to 220°C (425°F), score the top of the loaf, and bake for 35–40 minutes until deeply golden and hollow-sounding when tapped.
Introduction: A rustic, crusty homemade white loaf, the everyday bread that anchors nearly every Moldovan meal.
Cultural Background: Baking bread at home remains a valued tradition in many Moldovan households, particularly in rural areas, the loaf’s thick crust and dense, chewy crumb suited to being torn and used to soak up stews and sauces.
Tips: Baking in a covered Dutch oven for the first half of baking helps develop an extra-crusty exterior. Let the loaf cool for at least 20 minutes before slicing for the best texture.
Variations: Add a spoonful of caraway seeds to the dough for extra flavour. Shape into smaller rolls for individual servings.
Storage: Store at room temperature wrapped in a cloth for up to 2 days; freeze for longer storage.
Reheating: Warm in an oven at 180°C (350°F) for 8–10 minutes to refresh the crust.
Nutrition: Per serving (approx., 1 slice): 160 kcal, 5 g protein, 2 g fat, 30 g carbohydrate.
FAQs:
Q: Can this bread be made without a Dutch oven?
A: Yes, bake on a regular tray; the crust will be
Q: How long does homemade bread keep?
A: Up to 2 days at room temperature, or longer if frozen.
- Bread flour — 4 cups (500 g / 1 lb 2 oz)
- Warm water — 1.5 cups (360 ml / 12 fl oz)
- Active dry yeast — 2 tsp
- Sugar — 1 tbsp
- Salt — 2 tsp
- Oil — 2 tbsp
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