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Community Recipe

Pan de Campo with Beef Tallow Butter

A rustic and hearty country bread, perfect for sharing. The crusty exterior gives way to a soft, airy interior, enhanced by the richness of beef tallow butter. This recipe brings a touch of comfort and tradition to your table.

Recipe by Isabella
The BakeryAmericanServings: 8
Pan de Campo with Beef Tallow Butter

Ingredients

  • Bread Flour500 g
  • Water375 ml
  • Instant Dry Yeast7 g
  • Salt10 g
  • Beef Tallow150 g
  • Garlic4 cloves
  • Sea Salt1 tsp

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Method

1

In a large bowl, combine flour, yeast, and salt. Add water and mix until a shaggy dough forms.

2

Cover the bowl and let it rest for 30 minutes (autolyse).

3

After autolysing, knead the dough for 5-7 minutes until smooth and elastic. You can also do a series of stretch and folds over the next hour.

4

Place the dough in a lightly oiled bowl, cover, and let it rise for 1.5-2 hours, or until doubled in size.

5

While the dough is rising, prepare the beef tallow butter. Roast the garlic cloves until soft and golden. Let them cool slightly.

6

In a stand mixer or with a hand mixer, whip the chilled beef tallow until light and fluffy. Add the roasted garlic and sea salt. Continue whipping until well combined. Set aside.

7

Preheat oven to 450°F (232°C).

8

Gently deflate the dough and shape it into a round loaf.

9

Place the loaf on a baking sheet lined with parchment paper.

10

Bake for 30-40 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).

11

Let the bread cool completely on a wire rack before slicing.

12

Serve slices of Pan de Campo with a generous dollop of beef tallow butter.

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