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 Bread "Petit" Recipe
"Petit pain" in French means "little bread, bun". Fill your home with the aroma of fresh bread, try to cook this small, airy and delicious bread! You will cook it again and again!
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Cook Time 90 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Yeast dough can be kneaded with both hands and with a bread maker, I usually use the second option. Pour warm water into the bucket of the bread maker, add yeast and leave for about 5-10 minutes.
    Yeast dough can be kneaded with both hands and with a bread maker, I usually use the second option. Pour warm water into the bucket of the bread maker, add yeast and leave for about 5-10 minutes.
  2. Then add the sifted flour, egg, softened butter, salt, honey (if the honey is thick, heat it up a little in the microwave).
    Then add the sifted flour, egg, softened butter, salt, honey (if the honey is thick, heat it up a little in the microwave).
  3. I put the bucket in the bread maker and turn on the dough kneading mode.
    I put the bucket in the bread maker and turn on the dough kneading mode.
  4. Put the dough in a warm place so that it increases in volume two to three times.
    Put the dough in a warm place so that it increases in volume two to three times.
  5. While the dough is rising, grind the oat flakes in a coffee grinder, sift them.
    While the dough is rising, grind the oat flakes in a coffee grinder, sift them.
  6. Knead the risen dough and divide it into 10 equal parts (about 62-64 grams each) into balls (I slightly flatten the ball, put it back into a bowl, connecting the edges of the circle and strongly boiling them, then turn the pockets down).
    Knead the risen dough and divide it into 10 equal parts (about 62-64 grams each) into balls (I slightly flatten the ball, put it back into a bowl, connecting the edges of the circle and strongly boiling them, then turn the pockets down).
  7. Cover the dough with a film and let it increase in volume by 2 times.
    Cover the dough with a film and let it increase in volume by 2 times.
  8. With a round handle from a wooden spoon, press into the middle of each ball of dough.
    With a round handle from a wooden spoon, press into the middle of each ball of dough.
  9. Grease a baking sheet with vegetable oil, carefully transfer the blanks to it, sprinkle them with crushed oat flakes through a sieve.
    Grease a baking sheet with vegetable oil, carefully transfer the blanks to it, sprinkle them with crushed oat flakes through a sieve.
  10. Bake the bread in the oven at 180 degrees for about 17-20 minutes (baking time depends on the characteristics of the oven) until golden brown.
    Bake the bread in the oven at 180 degrees for about 17-20 minutes (baking time depends on the characteristics of the oven) until golden brown.
  11. Enjoy your meal!
    Enjoy your meal!
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