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Pane Quotidiano
Date: Feb. 29th 2008
Category: Bread, Daring Bakers
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Daily bread.
That’s what pane quotidiano means and that’s what I kept thinking about as I had the lovely experience of making French bread thanks to Mary of The Sour Dough and Sara of i like to cook.
They were the hostesses of the February 2007 Daring Bakers challenge and they chose French bread as the task we were all to attempt.
I’ve told the story many times that growing up, a meal could not begin in our house unless the bread and wine were on the table. And I’ve also shared with you the joy I’ve discovered ever since I started baking bread on a more regular basis.
Mary and Sara decided to throw the French bread challenge at us and they chose the great Julia Child’s recipe from Mastering the Art of French Cooking, Volume 2, as the starting point.
One of the truly dynamic things about this baking group is the variety of reactions to each month’s challenge. While I think Mary and Sara chose wisely, there was some consternation among members of the group over the length of the recipe and the instructions that came with the recipe. Some people appreciate lots of instruction and advice, while others just want to cut to the quick.
To be honest, I have so much respect for Julia Child that I’ll happily read whatever she advises. However, having had some experience baking bread, I also wouldn’t be intimidated by getting straight to the recipe.
Either way you cut it, I loved the end result of this recipe. I chose to make three small baguettes out of my dough. The bread had a lovely crumb and beautifully golden, crusty exterior. In fact, I was quite impressed with the results that I got from my humble home oven.
Here’s a little photo essay of the making of the bread.
The dough after the first rise:
Shaping the dough into a pillow for the second rise:
Shaping the baguettes:
Ready to go into the oven:
So what did I do with the bread? Well I’ll be honest, most of it was eaten with butter.
But I did save one baguette to finally try a lovely appetizer recipe from Tyler Florence’s Tyler’s Ultimate: Brilliant Simple Food to Make Any Time. There’s an incredible recipe for Caramelized Onion Toast that features a butter-slathered baguette covered in caramelized onions, anchovies, thyme, olives and Parmigiano Reggiano.
I made do without the anchovies and also made a few other changes but the end result was fabulous! And it was even better because the bread had come from our own oven.
Mary and Sara, I thank you!
Ciao!
As usual, if you want to see what all the other Daring Bakers did, please visit the blogroll.
For the full French Bread recipe, please visit Mary and Sara.
Here’s the recipe for my version of the Caramelized Onion Toast:
1 baguette
1/4 cup butter, softened
a few tablespoons of unsalted butter (for sauteeing the onions)
a few tablespoons of olive oil
3 onions, sliced thinly
several sprigs of thyme
salt and pepper to taste
1/2 cup of olives, pitted (any olives will do)
a handful of grated Parmigiano Reggiano
extra olive oil for drizzling
In a large pan, heat the few tablespoons of butter and olive. Once hot, add the onions and thyme and cook slowly over low heat (uncovered), until the onions are golden and wilted. You’ll have to stir the onions every now and then to ensure they don’t burn. This could take anywhere from 30 minutes to an hour depending on how low the heat is.
Once cooked, add salt and pepper to taste and remove the thyme branches (the thyme leaves will have fallen off while cooking).
Preheat the oven to 425 degrees F. and line a baking sheet with parchment paper.
Slice the baguette in half lengthwise and spread the quarter cup of softened butter equally over both halves of the bread.
Pile on the caramelized onions and then dot the onions with the pitted olives. Sprinkle with a bit more salt and pepper and then drizzle lightly with olive oil.
Bake for 15 minutes or until the bread is golden and toasted.
Remove from the oven and sprinkle liberally with grated Parmigiano Reggiano.
Serve immediately and enjoy!
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02/29/08 at 1:44 am
The bread looks gorgeous. And you took it one step further to do another recipe with it - Bravo!
02/29/08 at 2:16 am
Thanks for the wonderful photos and for starting the DB of course! It was quite the challenge but that’s what I love best about the Daring Bakers.
02/29/08 at 3:25 am
Ivonne, Your baguettes look just divine! And that caramelized onion toast is making me hungry (its nearing dinner time here!) This was a fun challenge wasnt it!!!
02/29/08 at 3:31 am
Gorgeous baguettes!
02/29/08 at 4:17 am
Beautiful!! I need to try them as that appetizer next time.
02/29/08 at 4:32 am
These look super! I’m going to try both recipes as they look like sure winners. But then every thing you do is “Blue Ribbon” quailty and “Best of Show”!
02/29/08 at 5:10 am
Absolutely beautiful! I *love* that caramelized onion toast (I just met & fell in love with caramelized onions!). Your baguettes are beautiful and I love the color!
02/29/08 at 5:43 am
Lovely bread Ivonne - and I love the idea of caramelized onion toast.
02/29/08 at 6:18 am
The bread is beautiful- and the caramelized onions look amazing. Looks like a wonderful recipe and a must try.
02/29/08 at 6:24 am
Beautiful bread and the caramelized onion toast is to die for!
02/29/08 at 7:03 am
what a lovely color on your french bread. I like what you did to it afterwards too!
02/29/08 at 7:03 am
Your bakes are truly impressive as always…you made such a lovely breads
02/29/08 at 7:14 am
I love the topping you put on! That looks scrumptious and your loaves look amazing!
02/29/08 at 7:17 am
fabulous looking bread ivonne! and that toast is going on my “to make” list.
02/29/08 at 7:20 am
Carmelized onion toast? Drool! Your bread looks awesome!
02/29/08 at 7:26 am
The same here, Marco just can’t live without his bread, he feels bad if there’s none in the house! Lovely bread!
02/29/08 at 7:26 am
Your bread turned out so beautifully. I like all your pictures of each step you took. Lovely job.
Natalie @ Gluten A Go Go
02/29/08 at 7:34 am
That looks beautiful! That crumb, the crust, the pizza after… Yum! Yum! Yum!
02/29/08 at 7:38 am
Beautiful bread! A day without it is a lonely day indeed! The toast looks wonderful (anchovies please!!).
02/29/08 at 7:54 am
Wait, wait. It’s still February and that’s not chocolate on the bread! ;))
Consternation, yes. But, consternation is sometimes just a prelude to getting on with it.
This really is as close to the real deal as I’ve ever found this side of that pond!
02/29/08 at 8:18 am
That’s the way to go: butter only! I fell in love with this bread and the way the recipe was written.
Gorgeous loaves Ivonne!
02/29/08 at 8:46 am
yum!!! i ate pretty much all of mine with butter and cheese, and now i wish i’d done something more special with them!
02/29/08 at 8:52 am
Ivonne,
Julia’s bread AND Tyler’s onion topping. OH MY but what a great way to use that last baguette.
Thanks so much for your and Lisa’s support this month. Sara and I can’t tell you how much we appreciated it.
As always, it was joy to bake with you yet once again.
Hugs
02/29/08 at 9:25 am
That toast is talking to me!
02/29/08 at 9:29 am
Lovely looking bread! Great job!
02/29/08 at 9:31 am
That onion toast looks awesome!
Where do you buy your fresh yeast? I’ve never used it before.
02/29/08 at 9:31 am
Your bread is beautiful and wow look at that mouthwatering appetizer. I greedily ate all of my bread with butter or as toast with butter and a little jam. I’m doing it again this weekend. Thanks for sharing the additional recipe!
x x x
02/29/08 at 9:43 am
I am looking for ways to use up my 2 batches of french bread. Now I know at least part of it will be turned into caramelised onion toasts!
02/29/08 at 10:16 am
Oh my word that toast looks fabulous!! Great job on the bread, your photo essay is lovely.
02/29/08 at 10:36 am
I did expect you to flash a picture of a baguette with chocolate on it (nutella?) to keep up with your monthly theme.
I really liked the challenge - it was properly challenging but really rewarding.
02/29/08 at 10:43 am
mmm the bread looks wonderful and the onion toast brilliant!
02/29/08 at 11:03 am
Gorgeous bread! That caramelized onion topping looks out of this world!
Candace
02/29/08 at 11:40 am
How wonderful does your bread look!! Awesome job.
02/29/08 at 12:43 pm
Well done, Ivonne! And a big thank you to you and Lisa for this group
02/29/08 at 12:44 pm
Well done, Ivonne! I love the topping!
02/29/08 at 12:47 pm
OH DELICIOUS! carmelized onion toast. gimme! Awesome pictures. Great job!
-Clara
02/29/08 at 12:47 pm
I love the onion toast you made from the bread. How delicious this looks and I love that you left out the anchovies.
02/29/08 at 12:48 pm
Your bread looks super yummy. The carmelized onion toast looks fabulous too!
02/29/08 at 12:57 pm
Lovely, as always! I’m drooling over my computer right now — NOT a good situation. congrats on lovely loaves!
02/29/08 at 1:01 pm
That bread looks great and with that topping - irresistible. I am feeling so on top of the world that I managed this one - just think I was going to chicken out!
02/29/08 at 1:15 pm
And here I was wondering how you were going to manage sneaking in the chocolate for this one - a piece or too with Nutella maybe?
Beautiful, golden loaves you have there, btw!
02/29/08 at 1:24 pm
mmm bread… February doesn’t give me enough weekends, darn it! I will make it, maybe this weekend! I still wish you were my housemate/lover/neighbour… i’m not fussy, i just want to eat what you cook
02/29/08 at 1:38 pm
The caramelized onions, anchovies, thyme, olives and Parmigiano Reggiano topped bread looks awesome!
02/29/08 at 2:11 pm
Oh my, the carmelized onion toast looks too good to eat. Really. And your bread looks perfect!
02/29/08 at 2:36 pm
Mmm…. caramelized onions, french bread and cheese. Really, there’s no way to go wrong with that combination! The title of your post made me chuckle because there is a cafe in LA called “Le Pain Quotidien” that bakes really good bread.
02/29/08 at 2:38 pm
Oh. My. Gawd. I am panting heavily looking at that bread, I don’t want to date it, I want to marry it Black Widow Style, just marry it right up and eat it all.
Apparently I have skipped lunch again and the food from your blog is causing me to be rather possessed!
Seriously, the bread is lovely, and the recipe sounds divine. Now how much flour and yeast DO I have in the house anyway?????
02/29/08 at 2:41 pm
Absolutely beautiful bread!
02/29/08 at 2:50 pm
Your pictures all look so good! It looks like your loaves came out great.
02/29/08 at 3:08 pm
so beautiful! i wish mine had browned as much as your did. and i love the appetizer - minus the olives (i’m not an olive eater) - but i LOVE caramelized onions!
02/29/08 at 4:17 pm
Ivonne,
Fantastic job with this months challenge, I knew you would ace it. And thanks for telling us about Tyler’s book. I am a hug fan of his, I used to watch his Food 911 series all the time when I lived in the USA.
Nora
02/29/08 at 4:17 pm
Your loaves look wonderful and this appetizer is to die for! Great job here!
Cheers,
Rosa
02/29/08 at 4:34 pm
Our family always had bread with dinner, too. Unfortunately it came out of a plastic wrapper. Now if it had looked like yours, well. The carmelized onion on that bread is beyond delicious looking. If I can ask, what is the container you have your bread rising in? I was going to get creative, but then used the bowl I always do which does have fairly vertical sides…
02/29/08 at 5:34 pm
A bonus recipe! Thank you! Your bread look delicious and Julia is a master at walking one through a process. I love your photos, too…make me want to bake this bread again
02/29/08 at 6:31 pm
oooh that looks great. YOur crust is very pretty and I am drooling over that appetizer!! Bien fait!
02/29/08 at 7:00 pm
Great looking bread and caramelized onion toast!
02/29/08 at 7:32 pm
LOVE the caramelised onion topping…I had supper a couple of hours ago, but I could probably finish an entire baguette if it were served to me like that…
j
02/29/08 at 8:33 pm
That carmelized onion toast looks fantastic . A must try and nice twist as to what to do with the bread.
02/29/08 at 8:36 pm
gorgeous photos. love the color of your bread!!! and that caramelized onion is tempting!
02/29/08 at 9:48 pm
Beautiful baguettes, Ivonne! What a great idea to make the onion toast too. It looks delicious. Of course, I definitely would have added the anchovies!
02/29/08 at 10:10 pm
Great work–I really like the photos and wish I had some bread! I am also of the opinion that dinner simply requires bread to begin, and this looks like a great way to do that!
02/29/08 at 10:23 pm
Butter is perfect, but that, is amazing!
Delicious.
02/29/08 at 11:24 pm
Great job…I love the look of the filled bread, though anchovies make me jervous! Can’t say I dont like them b/c I’ve never had them. Wonderful as always.
02/29/08 at 11:59 pm
Wow, this onion toast looks delicious. I joined the Daring Bakers this month, and I have one loaf left in the freezer. I may have to pull it out tomorrow to try this out!
03/1/08 at 2:31 am
your appetizer looks so good. I love caramelised onions. I am so looking forward to tring your recipe!
03/1/08 at 2:38 am
Your baguettes look wonderful. I love the sound/look of your topped bread - delicious.
03/1/08 at 5:12 am
your bread looks absolutley amazing. Great job Ivonne! You are clever
03/1/08 at 5:43 am
Wow. I mean, the bread looks great, but I love the picture of what you did with it! That onion toast looks incredibly mouth watering!
03/1/08 at 6:42 am
Gorgeous Bread! the picture of the caramelized onion toasts made me want to lick the screen:) Love the step by step photos!
03/1/08 at 8:43 am
Wow! caramilized onions on freshly baked bread! That says it all. Your bread looks divine and thanks for sharing this recipe. Now, when I do make the bread I will have to make the caramilized onion topping!!
03/1/08 at 9:28 am
Ivonne, lovely baguettes! And with such a beautiful crust. Thank you so much for starting the daring Bakers - nothing would have been possible without you!
03/1/08 at 9:50 am
This is my first month as a DB, and I loved it! Your bread is gorgeous. There is something so rewarding about baking bread isn’t there? And thanks for the onion recipe as a little bonus. It looks delicious.
03/1/08 at 10:41 am
Those baguettes look great! And if you top it with carmelized onions. Wow it must be pure indulgence
03/1/08 at 2:33 pm
Your bread looks delicious - such a great colour. I also love the look of that appertiser. Yum.
03/1/08 at 6:13 pm
beyoootiful as always Helene! and your recipe sounds great - makes me want to try it again!
03/1/08 at 6:20 pm
wow- really nice crust, nice color. I have been wanting to try that tyler Florence recipe- looks delicous!
03/1/08 at 7:34 pm
Oh the appetizer looks super yummy…as does the bread it sits on.
03/1/08 at 8:25 pm
Absolutely beautiful bread, and thanks for the bonus recipe. Yummmmm! I am hoping I will be able to join in on the Daring Bakers fun this month. I only requested last week, so I guess we will see. I love your blog. I hope that I can be this good someday too. Thanks for the talent you share
Carrie
03/1/08 at 9:35 pm
Oh this is so gorgeous, ended so well! make my tummy asking for some! lol!
03/2/08 at 1:12 am
Holy Cow! That bread! Those toasts! Wow!
03/2/08 at 4:13 am
Your bread looks wonderful - and those pizzas look gorgoeus!
03/2/08 at 11:41 am
Most of mine got eaten just with butter too, but I have one batard in the freezer. After reading a bunch of posts about nutella and chocolate, I thought it would end up there, but your caramelized onion bread may have changed my mind. Looks beautiful, and Julia Child’s bread makes such a wonderful base for recipes like that.
03/2/08 at 7:05 pm
I ate most of mine with butter as well. Yum! Your bread looks absolutely perfect!
03/2/08 at 11:26 pm
Your baguettes look fabulous! And I love those toasts you made…yum!!! I still have a baguette in the freezer so I can try this
03/3/08 at 9:51 am
The baguettes are gorgeous.. almost as gorgeous as the gal who baked them.. but not quite.
And the oniony buttery lusciousness at the end?? Holy cow does that trip my trigger. Which really isn’t too suprising as ANYTHING Tyler trips my trigger.
xoxoxoxoxoxox
03/3/08 at 1:30 pm
As always an extremely beautiful result on your challenge. You’ll have to give me the secret on how you got those results out of your home oven.. did you spray did dough or did you brush it with water?? Do you have any pointers on shaping the baguettes? cause I really couldn’t understand very well the instructions. And for the final rise did you wrap your bread in canvass? heh *blush* too many questions.
Anyway CONGRATULATIONS on your amazingly yummy looking bread.
03/3/08 at 4:53 pm
Very nice Ivonne. Your crust looks absolutely perfect.
03/4/08 at 4:05 am
Yep, I was impressed too, and this is a definite keeper. As usual your bread looks absolutely delicious and professional. Thanks again for a fabulous group.
03/4/08 at 9:15 am
Luscious looking loaves Ivonne!
03/4/08 at 11:30 am
yum! I could really sink my teeth into that caramalized onion bread!
03/4/08 at 1:46 pm
I agree, there’s really nothing like bread and butter. Your bread looks fantastic!
03/7/08 at 5:55 am
I love those photos of the unbaked loaves.
03/29/08 at 4:39 pm
Thank you for all the lovely comments about the bread!
Ivonne