Beaujolais Bread

Although it’s a bit early to celebrate the arrival of November’s Beaujolais Nouveau, it’s never too early to celebrate this beautiful season of harvest. Today’s bread is a spectacular variation on a basic Country French Bread recipe by Lionel Vatinet, Master Baker. Basic French bread consists of four essential ingredients, flour, yeast, salt, and water. Beaujolais Bread replaces all water with wine, includes honey and salami, and for fun, is shaped into a grape cluster. The dough has a slightly purple hue. By using wine as the liquid, the fermentation process is slowed down, so this bread takes much longer to rise before baking. I’ve heard that people who live in France and other parts of Europe take much longer at the table than Americans do while enjoying their meals. I wonder what it would be like to weave longer mealtimes into my daily life. I think I could get used to that.

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