Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.
Rustic Partridgeberry Bread
Fogo Islanders: Do you have a frosty bag of partridgeberries that have been in your deep freeze since the fall? Well, we have just the recipe for you. And for the rest of you, feel free to substitute your favourite berry.
For the uninitiated, partridgeberries are what many of you know as lingonberries, which are very similar to cranberries, but we digress.
The result of your efforts, will be a nice crusty, pink loaf of bread, and we’d argue that it is just what you “knead” to brighten your weekend. This free form loaf is a simple, delicious, and the best part is it will make you look like a pro!
- 600g All-purpose flour
- 25g Dry active yeast
- 25g White sugar
- 20g Kosher salt
- 250 ml Frozen Partridgeberries
- 400 ml Cold water
- Put all of the ingredients in the bowl of a stand mixer, and knead with the hook attachment for 10 minutes. If you don’t have a mixer or, you simply want a good upper-body workout, combine all of the ingredients in a mixing bowl; stir them all together with a wooden spoon, and then transfer to a countertop to knead by hand for 15 mins.
- When the dough forms a shiny ball; transfer it to a lightly greased bowl and cover with plastic wrap or a damp towel.
- Let the dough rise for approximately 1 hour, or until it doubles in size.
- Punch the dough down to knock out any big air bubbles, and then shape it into a round loaf.
- Preheat your oven to 375° F
- Transfer your loaf to a parchment-lined sheet pan and cover it once more; allow it to rise for another 30-45 minutes.
- Once proofed, gently dust the exterior of your loaf with flour, and score the top of with your preferred design. Allow your loaf to rest, uncovered for a final 5 minutes.
- Bake your loaf at 375° F for 40 minutes, or until it is crusty and sounds hollow when given a firm tap.
- Transfer to a wire rack, and allow your loaf to fully cool before slicing.