FABULOUS FRENCH BREAD
This recipe is simple and great. I got it at a church women's function and have made it many, many times since.
Provided by Kzim4
Categories Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Pour warm water into a large, warm mixing bowl.
- Stir in sugar, salt, oil, 3 cups of flour, and yeast.
- Beat vigorously for 2-3 minutes.
- Stir in remaining flour until all dry ingredients are incorporated, leaving spoon right in batter.
- Allow dough to rest 10 minutes; then stir down.
- Allow dough to rest another 10 minutes and stir down again.
- Repeat this process until dough has been stirred down 5 times.
- Turn dough onto floured surface.
- Knead only enough to coat the dough with flour so it can be handled.
- Divide dough into 2 parts.
- Roll each half into a rectangle approximately 9x12 inches, and roll up like a jelly roll starting from the long side.
- Pinch ends to seal.
- Arrange on a large baking sheet that has been dusted with cornmeal, leaving enough room for both loaves.
- Cover lightly and let rise at room temperature for 30 minutes.
- With a very sharp knife, cut 3 diagonal slashes on top of each loaf.
- Brush each loaf with beaten egg.
- Bake immediately at 400°F for 20-30 minutes or until golden brown.
- Remove from baking sheet and cool on wire racks.
- *NOTE: I have used my Kitchenaid mixer to do all the mixing and it works great either way.
Nutrition Facts : Calories 1608.7, Fat 20.6, SaturatedFat 3.2, Cholesterol 93, Sodium 3546.3, Carbohydrate 303.9, Fiber 13.3, Sugar 13.7, Protein 46.7
FRENCH LOAVES
My kids love to help me make this delicious bread recipe. It's quite easy, and they enjoy the fact that they can be eating fresh bread in less than two hours! -Denise Boutin, Grand Isle, Vermont
Provided by Taste of Home
Time 45m
Yield 2 loaves (12 slices each).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in warm water. Add salt, sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 12-in.-long loaves., Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 450°. Sprinkle loaves with cornmeal. With a sharp knife, make four shallow slashes across the top of each loaf. Bake 15-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 97 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
NEW ORLEANS FRENCH LOAVES
From the cookbook Cajun-Creole Cooking by Terry Thompson a chef and food critic who lived all her life in New Orleans. No need for misters, steam, clay bricks or complicated procedures. This recipe was developed for the food processor. Her note: A scientific discovery made by my good friend, Shirley Corriher, led to the addition of flavored vinegar to the French bread recipe. When testing breads prepared according to the age-old, long, slow-rising French method, it was discovered that the dough became acidic during extended and numerous risings. Her conclusion was simply to add acid at the beginning of the bread-making process. The resulting loaves had both the aroma and taste of the slightly soured and yeasty breads of Europe, without the long rising! Try this method with your favorite bread recipe, using as your guide one teaspoon of fruit-flavored vinegar for every three cups of flour. Don't be tempted to add more vinegar; excess acid can destroy the gluten in the flour. Please follow directions precisely.
Provided by gailanng
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- In a 2-cup liquid measuring cup, combine water and sugar. Sprinkle in yeast; stir until blended. Let stand until foamy, 5 to 10 minutes.
- In a food processor fitted with the steel blade, blend 3 cups flour, salt and vinegar. Add dissolved yeast mixture to flour mixture all at once.
- Process 3 to 4 seconds to combine. Stop machine to check consistency of dough. The dough should be wet and sticky with a slight degree of body. If it is too soupy, add additional bread flour, ONE TABLESPOON AT A TIME, processing to blend between each addition, until a wet, sticky dough is formed. (I have found adding too much flour makes for a heavy loaf and that is not original to the ones sold in New Orleans.).
- Process no more than 15 seconds to knead dough. Pour vegetable oil into a large bowl; oil hands and fingers well. Remove blade from processor, placing any dough which clings to it in bowl. Remove rest of dough to oiled bowl, forming dough into a loose ball. Turn dough over several times to coat completely with oil. Careful not to mix the oil into the dough.
- Cover bowl with plastic wrap; let rise in a warm place, free from drafts, until doubled in bulk, about 1-1/2 hours. When dough has doubled in bulk, stir down dough, removing all air from first rising.
- Position oven rack in center of oven. Preheat oven to 400 degrees. Lightly grease 1 double-trough French-bread pan or a triple baguette pan, using some of oil remaining in bottom of bowl. Thoroughly grease hands with some oil from bowl.
- To make 2 French loaves, pinch dough in half; lift out of bowl, 1 piece at a time. To make baguettes, divide dough into thirds. Lay dough in 1 trough of bread pan; repeat procedure with remaining dough. Because of its very wet and loose consistency, dough will shape itself. Brush dough surface thoroughly with some butter-and-salt mixture.
- Loosely cover loaves with plastic wrap. Let rise until double in bulk, about 1 hour. Reserve remaining butter-and-salt mixture. When loaves have doubled in bulk, carefully remove plastic wrap; brush loaves with remaining butter-salt mixture. Use very light pressure when applying butter mixture, taking care not to deflate loaves.
- Bake in center of preheated oven until golden brown on top, 25 minutes. Carefully turn loaves over in pan; bake about 10 minutes more to brown bottoms. Cool completely on cooling racks.
Nutrition Facts : Calories 1151.1, Fat 52.4, SaturatedFat 18.4, Cholesterol 61, Sodium 1758.3, Carbohydrate 147.7, Fiber 6, Sugar 3.7, Protein 21
FABULOUS FRENCH BREAD
Delicious and warm, crusty and suprisingly easy -- this recipe will quickly become a staple around your kitchen. This French Bread recipe can be converted into Garlic Bread to accompany any Italian dish, sliced up for an A.M. treat of French Toast, or just enjoyed with your favorite soup or bisque.
Provided by Gabby Abby
Categories Yeast Breads
Time 2h25m
Yield 2 loaves, 42 serving(s)
Number Of Ingredients 8
Steps:
- Into a large warm mixing bowl, pour warm water, then stir in sugar, salt, oil, and half of the flour and yeast.
- Beat vigorously for 2 or 3 minutes.
- Stir in remaining flour until all dry ingredients are completely mixed inches.
- Let your dough mixer or machine kneed the dough for a further 8 minutes to really get the gluten working in the flour to create a softer bread.
- Once the mixing is done, transfer dough to a greased bowl and cover with a dough towel or plastic wrap.
- Let the dough rest for 20 minutes. (Time this.)
- At the end of the 20 minutes, punch the dough down; two punches should do it.
- Then set the time again for 10 minutes; at the end of the 10 minutes, punch the dough down again.
- Repeat the ten minute intervals five times.
- After the 5th time of punching down the dough, turn the dough onto a floured board; knead only enough to coat dough with enough flour so that it can be handled.
- Divide the dough into 2 parts.
- Roll each part of dough into a rectangle about 4 x 12 inches and roll up like a jelly roll, rolling from the long side.
- Pinch end to seal.
- Arrange on a cookie sheet sprayed with Pam spray and sprinkled with cornmeal.
- Allow the two loaves to rise for a further 30 minutes.
- With a very sharp knife, cut 4 gashes at an angle on top, then brush with beaten whole egg.
- If desired, sprinkle with sesame or poppy seeds.
- Bake immediately at 400 degrees for 25 minutes or until light to medium brown.
- Remove from baking sheets immediately and cool.
Nutrition Facts : Calories 76.5, Fat 1, SaturatedFat 0.1, Cholesterol 5, Sodium 168.7, Carbohydrate 14.4, Fiber 0.6, Sugar 0.7, Protein 2.2
CRUSTY FRENCH LOAF
A delicate texture makes this French bread absolutely wonderful. I sometimes use this French bread recipe to make breadsticks, which I brush with melted butter and sprinkle with garlic powder. -Deanna Naivar, Temple, Texas
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 pieces).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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