Pâine de Casă
The Quirky Foodster Team
Ingredients
- Bread flour — 500 g (1 lb 2 oz)
- Warm water — 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.
- Mix and knead for 10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Shape the dough into a round or oval loaf and place on a baking tray.
- Let rise for a further 25 minutes.
- Preheat the oven to 220°C (425°F) and bake for 30–35 minutes until golden and hollow-sounding when tapped.
Introduction: A rustic, crusty homemade wheat bread, the essential everyday bread found across Romanian tables.
Cultural Background: Pâine de Casă, meaning 'house bread', reflects a straightforward, comforting baking tradition found in Romanian households, its crusty exterior and soft interior making it a versatile daily staple.
Tips: Let the bread cool for at least 15 minutes before slicing to allow the crumb to set. A hot oven helps develop a good crust while keeping the interior soft.
Variations: Shape into smaller individual rolls for a quicker bake. Sprinkle the top with a little flour before baking for a rustic finish.
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 5–8 minutes to refresh.
FAQs:
Q: Is pâine de casă eaten with every meal?
A: It's a common everyday bread, often enjoyed alongside soups, stews and other Romanian dishes.
Q: Can this bread be made ahead?
A: Yes, though it's best enjoyed fresh, ideally baked the same day it's eaten.
- Bread flour — 500 g (1 lb 2 oz)
- Warm water — 360 ml (12 fl oz)
- Active dry yeast — 2 tsp
- Sugar — 1 tbsp
- Salt — 2 tsp
- Oil — 2 tbsp
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