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Name: Pan Bagnat bread
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 5
Cuisine: French
Ingredients: 600 grams All purpose flour; 1 teaspoon Kosher Salt; 26 grams Yeast active dry yeast; 2 tablespoon Olive oil; 180 ml Water filtered; 180 ml Milk

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INGREDIENTS

600 grams All purpose flour
1 teaspoon Kosher Salt
26 grams Yeast active dry yeast
2 tablespoon Olive oil
180 ml Water ; filtered
180 ml Milk

Servings

INSTRUCTIONS

Pour liquids and salt in the stand-in mixer.

Add dry ingredients and stir on low speed for 10 minutes.

Let rise for 1.5 hours minimum.

Place the dough on a lightly floured wooden board, then divide in five buns. Flatten lightly with the palm of the hand. Let rise another hour minimum.

Place in a preheated oven (180°C) for 15-18 minutes. The buns must remain white.

NOTES

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Nutrition

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Serving Size: 1 Serving (29g)
Recipe Makes: 5 Servings

Calories: 17
Calories from Fat: 14 (82%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.1g
Cholesterol 0.7mg		0 %
Sodium 246.2mg		8 %
Potassium 14.2mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 17

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