Pain Normand
Discover the rustic charm of Pain Normand, a French-inspired apple cider bread that brings together the flavors of Normandy in every bite. This golden, crusty loaf boasts a subtle sweetness from honey and dried apples, balanced perfectly with a hint of tangy apple cider. The recipe uses a soft, buttery dough that is kneaded to perfection and baked until it achieves a beautifully glossy finish, thanks to an egg wash. Ideal for breakfast spreads or as an accompaniment to cheese and charcuterie boards, this bread is as versatile as it is delicious. With its warm, homey aroma and artisanal appeal, Pain Normand is a must-try for bread lovers seeking to elevate their baking repertoire.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 10 grams Salt
- 300 milliliters Apple cider
- 50 milliliters Water
- 20 grams Honey
- 30 grams Butter (softened)
- 100 grams Dried apples (chopped)
- 1 piece Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine the flour, instant yeast, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, warm the apple cider and water until lukewarm (around 38°C/100°F). Do not overheat. Stir in the honey until dissolved.
Make a well in the center of the dry ingredients and pour in the warm apple cider mixture.
Add the softened butter and knead the mixture by hand or with a stand mixer fitted with a dough hook until a soft, smooth dough forms. This should take about 8–10 minutes.
Gently fold in the chopped dried apples until evenly distributed throughout the dough.
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1.5–2 hours, or until it doubles in size.
After the first rise, punch down the dough to release any air bubbles and transfer it to a lightly floured surface.
Shape the dough into a round or oval loaf, depending on your preference, and place it on a parchment-lined baking sheet.
Cover the loaf with a clean towel and let it rise for another 30–45 minutes, or until it has doubled in size again.
Preheat the oven to 220°C (425°F).
Prepare the egg wash by whisking the egg with 1 tablespoon of water. Gently brush the surface of the loaf with the egg wash for a shiny, golden crust.
Score the top of the loaf with a sharp knife to allow steam to escape while baking.
Bake the bread in the preheated oven for 30–35 minutes, or until it has a deep golden-brown crust and sounds hollow when tapped on the bottom.
Remove the loaf from the oven and allow it to cool on a wire rack before slicing.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 11.8 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
