Party Loaf

An artist friend asked me to cater her exhibition opening and specifically asked for pains surprises. A “pain surprise” (sometimes referred to as a party loaf in English) is a favorite at receptions here. It is a round loaf of bread, hollowed out, then refilled with small sandwiches made from the inside of the bread. 

Round loaf bread

2 cups (5 dl) lukewarm water

1 packet (7 g) dry yeast

2 teaspoons sugar

2 teaspoons salt

4 2/3 cups (700 g) flour

In large mixing bowl (or food processor), pour water over yeast, sugar and salt and let sit 2 minutes. Mix in flour. Knead for 4-5 minutes, adding a bit of flour until dough is no longer sticky. Sprinkle the dough with flour, cover with a dishtowel and let it rise at room temperature for 2-3 hours. Line the sides of a 9-inch round baking pan with oven paper to raise the sides. Shape dough into a ball, place in the pan and let it rise another 20-30 minutes.  Bake at 425° F (220° C) for 20 minutes. Reduce heat to 350° F (180° C) and bake for another 30 minutes.

Bake the bread the day before and wrap it well after it cools completely so that it stays fresh and is easy to cut.

With a very sharp knife with at least a 10-inch blade, slice the top off the bread.

Cut down along the inside of the crust all the way around the loaf touching the bottom crust, but without slicing completely through.

Insert the knife near the bottom of the loaf and slice through in a fan motion all the way to the horizontal cut.

Turn out onto a cutting board.

Cut the inside of the bread into 8 thin slices.

Make four layers of sandwiches. Here, for example: Smoked salmon

Cream cheese

Ham

Pâté spread

Carefully stack the sandwiches and replace the crust over them.

Turn over and cut the sandwiches into 8 wedges.

Cover with the top crust, and voilà!

Pain rond

5 dl d’eau tiède

7g de levure sèche

2 cuillères à café de sucre

2 cuillères à café de sel

700 g de farine

Verser l’eau, la levure, le sucre et le sel dans un grand récipient (ou robot de cuisine) et laisser reposer 2 minutes. Ajouter la farine et mélanger. Pétrir 4-5 minutes en rajoutant un peu de farine peu à peu jusqu’à ce que la pâte ne colle plus. Saupoudrer de farine, couvrir d’un linge de cuisine et laisser lever 2-3 heures à température ambiante.