a taste of France - Pain de Savoie

Marrying salty pork with rich, slightly sweet cheese, Pain de Savoie is a meal itself, and undeniably French in flavour. It’s made with two flours to give it a real bite and depth of flavour, and the golden brown crust gives it a wonderfully hearty look. It comes from the Savoie region, witch is famous for its fine vineyards, good cheeses, fresh air, skiing and slightly Swiss feel.

This delicious loaf works well toasted, eaten as it is, or loaded with another cheese.

Taken from Paul Hollywood (Bread Spring 2013)

You will need

400g strong white bread flour 

100g rye flour

10g salt

8g Fast-action yeast

20ml olive oil

330 cool water

200g cheese

1. Mix the flours In a large bowl and add the salt to one side of the bowl and the yeast to the other. Add the olive oil and 250 ml of the water and mix.
2. Tip the dough onto an oiled work surface and knead well for 5 to 10 minutes. Form the dough into a bal land put In a lightly-oiled bowl. Cover with cling film or a tea nowel and leave to rise until AT least doubled or trebled In size, for AT least 2h.
3. Turn out the dough onto a lightly floured surface and divide into three. Knock back by pushing down on the dough with the heels of your hands, then your knuckles and fingertips, and holding the dough In on itself several limes. Form each piece into a ball shape.
4. Oil a 20 cm spring form cake tin. Roll out a ball of dough to a 1.5-2cm trick circle, to fit the tin and lay it In the bottom. Scatter over half of the cheese. Roll out a similar disco of dough and lay on top. Add the rest of the chesses. Roll out the final ball of dough and place on top. Dust with flour. Put the tin inside a roomy plastic bag and leave to prove for abort 1h, or until well puffed up. Meanwhile, heat your oven to 220C.
5. Bake the loaf In the oven for 30 min. Leave to cool in the tin for 10 min, then remove and transfer to a wire rack to cool completely.