Bread for a Picnic
4 servings
30 minutes
Picnic bread is a fragrant and airy European bread, perfect for outdoor relaxation. Its origin is linked to the tradition of baking simple yet hearty rolls that are easy to take on the go. With a combination of wheat flour, yeast, and milk, it has a tender texture and a light creamy flavor. The cross-shaped cuts on the surface not only add aesthetic appeal but also allow the dough to bake evenly. The crispy crust contrasts with the soft crumb, making each bite especially enjoyable. This bread pairs excellently with cheeses, cold cuts, and fresh vegetables, creating an ideal picnic set. Easy to prepare and surprisingly delicious, it becomes an indispensable companion for friendly gatherings outdoors.
1
Add salt, yeast, milk, and warm water to the sifted flour and knead a soft dough that doesn't stick to your hands.
- Wheat flour: 450 g
- Dry yeast: 7 g
- Milk: 3 tablespoons
- Water: 300 ml
- Salt: 2 tablespoons
2
On a floured table, we shape four loaves, make small cross cuts in each, transfer to a baking sheet, cover with plastic wrap, and leave in a warm place for 45 minutes until the loaves double in size.
3
Remove the film and bake in a preheated oven at 220 degrees for 15 minutes, then reduce the temperature to 190 degrees and bake for another 25 minutes until brown.