Last weekend I visited Rabbit Island which my friend Rob bought from an ad on Craig’s List. You can learn more about it from the Kickstarter (they funded an Artist Residency) and from the website. A big group of us went out there to build various things - I made bread, a cobbler and helped with a big dinner for 22 of us. It was a fantastic experience and learned a ton from Kelly Geary, the founder of Sweet Deliverance and author of Tart and Sweet: 101 Canning and Pickling Reciped for the Modern Kitchen. Kelly got involved when Rob put out a post om search of recipes for his cookbook. She brought out two chefs from Madison, WI - Marc and Emily. They brought some Ramp Butter, which they put on top of the first loaf and that’s what made it glisten. I hope we have many more opportunities to cook together cause they ROCK! And I’m submitting this recipe for inclusion in the cookbook. Fingers crossed!
The kitchen on Rabbit Island consists of two gas burning stove tops (coleman’s) and a campfire. I made this bread in a dutch oven on the campfire. The photo above is the first of three attempts. A few things I learned when making this recipe, let the bread rise as long as possible for the best texture (18-24 hours). You should put the dutch oven in the fire to heat it up before placing in the dough. Definitely put the oven on top of fire burning logs, and place two on top for even cooking. Get those gloves so you can reach right into the fire. The shape of the dough when placed in the dutch oven is the breads final shape.
The photos below are my third attempt, and definitely my favorite. Also, I doubled the recipe and found that it had a better rise, and made two loafs back to back. They were eaten pretty quickly, but there were a lot of us out there!
Le Pain Lapin
(Makes 2 Loafs)
- 6 cups bread flour
- 1 1/2 tspn regular yeast (I active yeast cause that’s all I could find)
- 2 1/2 tspn salt
- 3 cups water
Pt. 1. (day ahead)
- Mix all the ingredients in a greased bowl
- Form a ball and cover at least 18 hours
- Heat dutch oven in the fire (or oven if not camping).
- carefully open lid and slide in half of the dough and place cover on lid
- Cover the pot for 30 minutes and bake with lid off for an additional 15 minutes
- Repeat for second loaf or use a second dutch oven.