French Dough Recipes

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FAILPROOF FRENCH BREAD (BREAD MACHINE)



Failproof French Bread (Bread Machine) image

This makes two loaves of long baguette type French bread that has wonderful flavor and is so easy to make!

Provided by Marie

Categories     Yeast Breads

Time 35m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 4

3 1/2 cups bread flour
1 teaspoon salt
1 (1/4 ounce) package active dry yeast
1 1/4 cups warm water

Steps:

  • Place ingredients in bread machine according to manufacturers directions.
  • Start machine on dough setting.
  • When dough cycle is complete, remove dough with floured hands and cut in half on floured surface.
  • Take each half of dough and roll to make a loaf about 12 inches long in the shape of French bread.
  • Place on greased baking sheet and cover with a towel.
  • Let rise until doubled, about 1 hour.
  • Preheat oven to 450°.
  • Bake for 15 to 20 minutes or until golden brown, turning pan around once halfway during baking.
  • Remove baked loaves to wire racks to cool.

FRENCH DOUGH



French Dough image

Use this recipe to make baguettes and French rolls. To make boules, divide the dough in half, and follow the instructions for the Multigrain Boule, beginning with step 7. Decrease the baking time to 35 to 40 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 3 baguettes, 16 rolls, or 2 boules

Number Of Ingredients 8

11 ounces King Arthur unbleached all-purpose flour (2 1/4 cups plus 1 tablespoon), plus more for dusting
Pinch of active dry yeast
5 1/2 ounces cool water (75 degrees to 78 degrees; 2/3 cup)
11 ounces King Arthur unbleached all-purpose flour (2 1/4 cups plus 1 tablespoon)
1 3/4 teaspoons active dry yeast
6 ounces cool water (75 to 78 degrees; 3/4 cup)
1 3/4 teaspoons fine sea salt
Vegetable-oil cooking spray

Steps:

  • Make the starter: Stir together flour, yeast, and water with a rubber spatula in a medium bowl. Cover with plastic wrap, and let stand at cool room temperature until it has risen slightly and bubbles cover entire surface, 12 to 15 hours.
  • Make the dough: Whisk together flour and yeast in a large bowl. Add water and starter, and stir with spatula until mixture comes together in a slightly sticky, loosely formed ball of dough. Cover with plastic wrap and let rest for 20 minutes.
  • Gently turn dough onto an unfloured work surface. Sprinkle with salt.
  • To knead: Gather dough, lifting it above work surface. Hold one end of dough close to you while you cast the other end in front of you, onto the surface. Pull the end of dough in your hands toward you, stretching it gently, then fold the dough in half on top of itself. Repeat. Lift, cast, stretch, and fold. Knead the dough until it is smooth, supple, and elastic, 8 to 10 minutes. Use a dough scraper to clean the surface as needed, adding the scraps to the dough. (Dough will be very sticky, but avoid adding more flour until the end, when it may be necessary to add a very small amount. Add the flour to your fingers, not the dough.) Form into a ball.
  • Place dough in a lightly oiled bowl. Cover with oiled plastic wrap. Let rise at cool room temperature for 45 minutes.
  • Gently turn dough onto a lightly floured surface. (Do not punch down.) Fold into thirds, as you would a business letter. Then fold it in half crosswise. Return to bowl, cover, and let rise at cool room temperature until it has almost doubled, at least 75 minutes.
  • Gently turn dough onto a lightly floured surface. Using a dough scraper or a knife, divide dough into equal portions (3 if making baguettes, 2 if making boules or rolls). Cover with oiled plastic wrap, and let rest for 20 minutes.
  • On a lightly floured surface, spread each portion of dough into a rectangle that's roughly 10 by 6 inches. Fold dough into thirds again, as you would a business letter, pressing seams with your fingers. Shape portions into baguettes, rolls, or boules.

FRENCH BAGUETTE RECIPE



French Baguette Recipe image

Provided by Victor

Categories     Bread

Number Of Ingredients 5

500 g all purpose flour King Arthur brand is recommended (about 3 1/2 cups, using 'scoop and swipe' method)
360 g water (about 1 1/2 cups + 1 Tbsp)
10 g salt (about 2 tsp)
3 g instant yeast (about 1 tsp; also known as Quick Rise or Rapid Rise yeast)
25 g honey (about 1 Tbsp)

Steps:

  • Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
  • Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
  • Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.
  • Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.
  • Starting preheating the oven to 500F, with a baking stone positioned in the upper half the oven and a bread pan filled with hot water on the bottom rack.
  • Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.
  • Place on a lightly floured couche, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.
  • Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour. Using a bread lame, a sharp knife or a razor blade, make 3 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.
  • Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes.
  • Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.

Nutrition Facts : Calories 158 kcal, Carbohydrate 33 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 326 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

FRENCH BREAD



French Bread image

A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.

Provided by Jenn Hall

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h40m

Yield 30

Number Of Ingredients 7

6 cups all-purpose flour
2 ½ (.25 ounce) packages active dry yeast
1 ½ teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Steps:

  • In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  • On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  • Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  • Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  • With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 0.8 g, Protein 2.9 g, Sodium 119.4 mg, Sugar 0.1 g

HOME-STYLE FRENCH BREAD



Home-Style French Bread image

Provided by Food Network

Categories     side-dish

Yield 2 large loaves

Number Of Ingredients 7

2 envelopes (1/4-ounce each) active dry yeast
1 tablespoon plus 2 teaspoons sugar
2 cups warm water (about 110 degrees F.)
1 1/2 teaspoons salt
5 cups flour
4 tablespoons yellow cornmeal
1 egg yolk mixed with 1 tablespoon water

Steps:

  • Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
  • Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
  • Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.
  • Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.
  • Preheat the oven to 400 degrees F.
  • With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.
  • Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.

TRADITIONAL LAYERED FRENCH CROISSANTS



Traditional Layered French Croissants image

Crisp buttery outer layers and a soft, delicate interior make these delectable croissants melt in your mouth.

Provided by moeagaru

Categories     Bread     Yeast Bread Recipes

Time P1DT6h45m

Yield 24

Number Of Ingredients 11

2 tablespoons all-purpose flour
1 ½ cups unsalted butter, at room temperature
4 cups all-purpose flour, divided
½ teaspoon salt
3 tablespoons sugar
2 (.25 ounce) packages active dry yeast
¼ cup lukewarm water
1 cup milk
½ cup heavy cream
1 egg
1 tablespoon water

Steps:

  • Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make a packet and refrigerate until chilled, about 2 hours.
  • Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The dough will have a batter-like consistency.
  • Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.
  • To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a 10-inch square. Set the block of butter diagonally on the square dough. Bring each point of dough to the center of the butter square; the edges of the dough should overlap. Pinch the edges together to seal.
  • Starting from the center of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough; if it's too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a business letter.
  • If the dough is still cool, you can continue with another fold. Otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again.
  • Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle; the ends don't have to be touching, but should be close. Fold the already-folded dough in half; it will look like a thick book. Wrap the dough well with plastic and refrigerate for 1 to 2 hours.
  • Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.
  • To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into triangles that are 5 inches wide at their bases. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary.
  • Starting at the base of the triangle, roll the dough up into a log; the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough.
  • Arrange the croissants on the parchment-lined baking sheets and allow to rise until doubled in size, about 1 to 2 hours.
  • Preheat an oven to 425 degrees F (220 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack before serving.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 18.8 g, Cholesterol 44.9 mg, Fat 14 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.7 g, Sodium 139.6 mg, Sugar 2.1 g

CRUSTY FRENCH LOAF



Crusty French Loaf image

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

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons sugar
2 tablespoons canola oil
1-1/2 teaspoons salt
3 to 3-1/4 cups all-purpose flour
Cornmeal
1 large egg white
1 teaspoon cold water

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.

BREAD MACHINE FRENCH BREAD - EASY BAGUETTE RECIPE



Bread Machine French Bread - Easy Baguette Recipe image

This bread machine french bread recipe is very easy to make. It only uses a few simple ingredients such as flour, water, salt and yeast. Moreover, this french bread tastes great and you can mold it into a beautiful baguette shape. Your family will be amazed by baking skills... while you smirk because you made it with the help of a bread machine! Visit BreadDad.com for more great bread machine recipes.

Provided by Bread Dad

Categories     Appetizer     Dinner     Lunch     Sandwich

Time 3h

Number Of Ingredients 5

1 1/3 Cups Water ((lukewarm) - 307 milliliters)
3 1/2 Cups Bread Flour ( - 420 grams)
2 Teaspoons Bread Machine Yeast (- 10 milliliters)
1 Teaspoon Salt ( - 5 milliliters)
2 Tablespoons Olive Oil ((to coat dough) - 30 milliliters)

Steps:

  • Unplug the bread machine & then remove bread pan.
  • Place the water and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan.
  • Place the bread pan back into the bread machine & then plug in the bread machine.
  • Put your machine on the "Dough" setting and press the start button. In our bread machine, the kneading & rising on the dough setting takes about 1:30 hours.
  • When your bread machine has finished, unplug the machine & pour the dough onto a cutting board. Wear oven mitts (as the bread pan/bread machine may be hot). Sprinkle some flour on the cutting board (before you pour the dough) in order to avoid the dough sticking to the cutting board.
  • Divide the dough into 4 equal parts if you want to make 4 skinny baguettes (roughly 12 inches long). Or divide the dough into 2 equal parts in order to make 2 thicker french bread "rolls".
  • Roll the divided dough with your hands into your preferred shape (i.e. baguette or thicker bread roll). See our tips below on shaping the bread dough (especially about the making the dough roll about 1/2 the width of your desired end product... as the dough expands as the yeast rises).
  • Place the shaped dough onto a nonstick baking sheet.
  • Coat the dough with olive oil. Use a small pastry brush.
  • Cover the dough & baking sheet with a light kitchen cloth or plastic wrap in order to protect from dust, etc.
  • Let the dough rise for 1 hour.
  • During this "rising" time, preheat your oven to 450 degrees F.
  • After the hour, remove the covering from the dough and "score" (slice) the top of each dough roll with a sharp knife. Make diagonal slices about 1/2 inch deep and about 3 inches apart. This will help prevent the bread from cracking during baking. See the tips below about how to score bread.
  • Place the baking sheet in the oven. It should bake at 450 degrees for 15-20 minutes or until golden brown. Wear oven mitts.
  • At the 8-10 minute mark, turn the baking sheet around in order to ensure an even "browning" of the bread. Wear oven mitts.
  • Remove the baking sheet when done and place the bread on a cooling rack. Wear oven mitts.

Nutrition Facts : ServingSize 1 Slice, Calories 48 kcal, Carbohydrate 8 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 59 mg, Fiber 1 g, Sugar 1 g

HOMEMADE FRENCH BREAD



Homemade French Bread image

This is an easy recipe that uses only a few ingredients and a little bit of technique.

Provided by Holly Nilsson

Categories     Bread

Time 2h37m

Number Of Ingredients 6

1 tablespoon sugar
1 cup warm water (110° to 115°)
1 package active dry yeast (2 ¼ teaspoons)
¾ teaspoon salt
2 ¾ to 3 cups flour
1 egg white

Steps:

  • Combine sugar and 1 cup warm water in a bowl. Stir in yeast and let stand 5 minutes.
  • Stir in salt and 2 cups of flour. Continue adding flour a bit at a time to form a stiff dough. Knead until about 5 minutes (or use a dough hook on a stand mixer per notes below).
  • Place dough in a greased bowl and cover with a kitchen towel. Let rise 1 hour or until doubled. Punch dough down and let rise 30 minutes more.
  • Roll dough into a 14"x10" square and roll up jelly roll style to create a 14"x2.5" loaf. Place on a parchment lined pan seam side down. Using a sharp knife, cut 3-4 diagonal slits into the loaf (about ¼" deep).
  • Cover with a damp towel and let rise 30-40 minutes or until doubled. Brush bread with egg white. Preheat oven to 425°F.
  • Place in the oven and bake 20-25 minutes or until browned. Cool on a baking rack.

Nutrition Facts : Calories 95 kcal, Carbohydrate 20 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 130 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HOMEMADE FRENCH BREAD RECIPE



Homemade French Bread Recipe image

The BEST homemade french bread recipe made in just 90 minutes! So easy to make and comes out golden and crispy on the outside, while remaining soft and chewy on the inside.

Provided by Jamielyn Nye

Categories     Appetizer

Time 1h30m

Number Of Ingredients 7

2 cups warm water (, about 105°F)
1 Tablespoon active dry yeast
2 1/2 teaspoons granulated sugar
5 cups (650 g) all-purpose flour (, more as needed)
2 1/2 teaspoons table salt or fine sea salt
1 teaspoon olive oil
Melted salted butter (, optional)

Steps:

  • In a small bowl, combine the warm water, yeast, and sugar. Let sit 5 minutes, or until it begins to foam.
  • In a stand mixer fitted with a paddle attachment or in a large mixing bowl, stir together 2 cups flour and salt. Stir in the yeast mixture on medium-low speed or by hand. Knead in 1/2 cup of the remaining flour in increments until the dough is smooth but not sticky. Add more flour as needed.
  • Rub the olive oil around the dough ball, cover the bowl with a towel and let rest 15 to 30 minutes. If you have more time, let rise up to 1 hour.
  • Turn the dough onto a well-floured surface and divide it in half. Set one half aside. Roll the other half into a rectangle (about 15 inches). Starting from the long side, roll the dough into a cylinder.
  • Turn both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball. Make three diagonal cuts across the top of each loaf. Cover loaves lightly with a towel. Let rise 30 to 60 minutes (the longer the better, if you have the time).
  • Preheat the oven to 400°F. Bake 17 to 23 minutes, or until the tops are golden brown. When you knock on it, it should sound hollow. If it's browning too fast, lightly cover with foil and lower the temperature to 375°F.
  • Brush the top with melted butter, if desired. Slice and serve while warm.

Nutrition Facts : Calories 73 kcal, Carbohydrate 15 g, Protein 2 g, Sodium 146 mg, ServingSize 1 serving

BREAD MACHINE CRUSTY FRENCH BREAD



Bread Machine Crusty French Bread image

This fabulous French bread recipe is mixed in the bread machine and then baked to crusty perfection in the oven.

Provided by Diana Rattray

Categories     Dinner     Lunch     Side Dish     Bread

Time 3h55m

Number Of Ingredients 11

1 1/2 cups room temperature water
1 tablespoon vegetable oil (or olive oil ; plus more for baking)
2 tablespoons dry milk
2 cups all-purpose flour
2 cups bread flour
2 teaspoons sugar
2 teaspoons salt
2 teaspoons active dry yeast
2 tablespoons medium-grind cornmeal (for baking)
1 egg white
1 tablespoon cold water

Steps:

  • Gather the ingredients.
  • Add the room temperature water, oil, dry milk, all-purpose flour, bread flour, sugar, salt, and yeast to the bread machine according to your manufacturer's preferred order.
  • Use the French bread setting on your machine but remove the dough after the last kneading cycle before the baking cycle begins. Or use the dough cycle, punch down the dough to let air escape, let it rise again (45 minutes to 1 hour), knead lightly, and let it rise again (another 45 minutes to 1 hour) before forming into loaves.
  • Spray or lightly oil a large cookie sheet and sprinkle with the cornmeal.
  • To form the loaves, transfer the dough (it will be soft) to a lightly floured board. Sprinkle with a little all-purpose flour.
  • Cut the dough into 2 portions and roll each portion into a rectangle about 12 to 15 inches wide (add more flour as needed).
  • Starting at the long end, roll up the dough, pinching the seams well. Repeat with the next roll.
  • Place the loaves on the prepared cookie sheet; cover with a clean dishtowel and let rise another hour.
  • While the loaves are rising, preheat the oven to 400 F. Place a pie plate on the lower rack of the oven and add about 1 inch of boiling water. Place the pan with the dough on the middle rack and bake the bread for 15 minutes.
  • Lower the heat to 350 F and bake for another 25 minutes until golden brown.
  • About 5 minutes before the loaves are done, mix the egg white with the cold water in a small bowl and brush the loaves with the egg wash .
  • Once baked, remove from the oven and let cool.
  • Serve and enjoy.

Nutrition Facts : Calories 186 kcal, Carbohydrate 35 g, Cholesterol 16 mg, Fiber 1 g, Protein 6 g, SaturatedFat 0 g, Sodium 365 mg, Sugar 1 g, Fat 2 g, ServingSize 2 loaves (serves 8), UnsaturatedFat 0 g

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Yield: This recipe makes 375 grams (14 ounces) of dough or enough for one 25 centimeter (10 inch) round tart pan. Freezing: Puff pastry can be shaped and frozen for later use. Defrost in the refrigerator before using or you can blind bake it directly from …
From easy-french-food.com


FRENCH PASTRY RECIPES - DOUGH, FILLINGS, AND PASTRIES
french-pastry-recipes-dough-fillings-and-pastries image
French pastry recipes may appear daunting at first glance, but by learning how to make a few basic fillings and dough, you will have the tools needed to create any number of elegant French desserts. As always on Easy French Food, these preparations are presented in unfussy, easy to follow recipes. Pastry Dough…
From easy-french-food.com


BEST FRENCH BREAD RECIPE - HOW TO MAKE FRENCH BREAD
2020-05-20 Preheat oven to 425°. Beat egg white until foamy and brush over top of loaf. Using a serrated knife, make a diagonal slice every 2 inches or so along the loaf of bread. Bake bread until bread …
From delish.com
5/5 (2)
Category Dinner Party, Baking
Occupation Associate Food Editor
Total Time 2 hrs 45 mins


FRENCH BREAD RECIPE | BREAD MACHINE RECIPES
2016-08-20 French Bread Recipe Ingredients. Note that this recipe is for the dough cycle of a two-pound bread machine. 1 cup water 2 teaspoons olive oil 1 ½ teaspoons sugar 1 ½ teaspoons salt 3 cups bread flour 1 teaspoon active dry yeast. If you’d like to use the quick cycle for this, substitute 1 ½ teaspoon fast rising (rapid rise) yeast for the active dry yeast. French Bread Recipe …
From breadmachinediva.com
4.3/5 (20)
Category Bread Machine Recipes
Cuisine American
  • When the dough is done put it on a lightly floured board and divide into two equal sections. Gently form each section of dough into a ball. Then use a rolling pin to make an oval.


FRENCH-STYLE COUNTRY BREAD | KING ARTHUR BAKING

From kingarthurbaking.com
  • To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir all of the starter ingredients together to make a thick, pudding-like mixture.
  • To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups (390g) of the flour, and the salt. The dough will be a loose, messy mass.
  • Knead the dough, adding up to an additional 3/4 cup (90g) flour (as necessary to make a soft dough), 10 to 12 minutes.
  • Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap, and let it rise until almost doubled (depending on the weather, this could be 1 to 2 hours).
  • Deflate the dough gently, but don't knock out all the air; this will create those "holes" so important to French bread. For one large loaf, form the dough into a round ball; for two loaves, divide the dough in half and shape into two balls.
  • Place a semolina- or cornmeal-dusted piece of parchment paper onto a baking sheet. Gently place the ball(s) of dough on the baking sheet, seam-side down.
  • Cover the bread gently with lightly greased plastic wrap, and let it rise until it's puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes.
  • Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven.
  • Bake the bread for about 25 to 30 minutes, or until it's a rich golden brown, and its interior temperature registers at least 190°F on a digital thermometer.


PILLSBURY FRENCH BREAD - RECIPES | COOKS.COM

From cooks.com
  • PEPPERONI - N - CHEESE LOAF. Unroll dough on cookie sheet. Mix egg and Parmesan cheese, stir well. Spread half of egg mixture over one loaf, save remainder for other ...
  • SAUSAGE BREAD. Brown sausage, onion and green ... mix well. Unroll bread and cover with sausage mixture. ... ends/edges tightly. bake according to bread instructions.
  • PEPPERONI BREAD (STROMBOLI) Unroll bread. Leave 1 inch border, ... Tuck in sides and pinch all seams. Brush with remaining egg. Bake 350°F for 30 minutes on baking stone.
  • CHRIS' FRENCH GARBAGE BREAD. Preheat oven to 350 degrees. Open bread cans, remove dough. Slowly open ... minutes, until lightly browned. Cool a few minutes before slicing.
  • SAUSAGE BREAD. Brown sausage, onion and green ... well. Unroll the bread and cover with sausage mixture. ... ends/edges tightly. Bake according to bread instructions.
  • EASY ONION CASSEROLE BREAD. In large bowl, dissolve yeast from hot roll mix in water. Stir in sour cream and egg. Add flour mixture and onions; blend well.
  • SAUSAGE ROLL. In frying pan, add enough ... Cut the 2 breads into 8 even pieces. Roll ... degree preheated oven and cook to golden (approximately 30 minutes).
  • EGG AND SAUSAGE BREAD. Roll out the dough. Cook ... in center of French bread. Spread the length of ... Cook in oven 400 degrees until golden brown. Serve in slices.
  • PEPPERONI PIZZA ROLLS. Preheat oven to 350. Unroll French Loaf on cookie sheet. Brush bread with olive oil and then ... serrated knife. Makes a great party favorite.
  • ONION BREAD. In large bowl dissolve yeast ... pan. CHEESE SPREAD BREAD: 1 container of sharp ... with equal amounts of butter. Use as butter for Onion Bread.


HOMEMADE FRENCH CROISSANTS (STEP BY STEP RECIPE) - THE ...
2020-05-21 The dough to make french croissants, needs to be about 0.4 – 0.5 cm thick, which is pretty thin. And as you roll the dough out to get to that stage, it is going to start to resist. This is because the dough has been overworked and the gluten is springing back. So the process is broken into two steps, where you first roll the dough out to about 1 cm in thickness. Let it rest so that the ...
From theflavorbender.com
Estimated Reading Time 28 mins


FRENCH BRIOCHE DOUGH RECIPE - YOUTUBE
Here's how to make perfect Brioche dough without a stand mixer, or getting your hands messy (although you can use a stand mixer if you want). This is part 1 ...
From youtube.com


35 BEST FRENCH CROISSANT IDEAS | FRENCH CROISSANT ...
Ingredienti: 500 gr di farina (250 gr 00 e 250 gr manitoba) 75 gr di zucchero 3 uova medie 15 gr di lievito di birra 175 gr di burro (di cui 75 fuso e 100 gr morbido) 8 gr di sale buccia di 1 arancia grattugiata 1/2 cucchiaino di estratto di vaniglia 30 gr di latte. French Croissant. Croissant Dough.
From pinterest.ca


WHAT IS SABLE DOUGH RECIPES
PATE SABLEE FRENCH PASTRY DOUGH RECIPE. 2021-05-20 · Gather the ingredients. In a small bowl, mix together the flour, sugar, almonds, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. From thespruceeats.com Estimated Reading Time 2 ...
From tfrecipes.com


ANYTHING I CAN MAKE WITH PILLSBURY FRENCH BREAD DOUGH ...
2013-09-25 m. momnivore. |. Sep 25, 2013 01:04 PM 14. I have 2 tubes of Pillsbury (well, maybe Wegmans brand) french bread dough that have been sitting around in my refrigerator for longer than necessary. Is there anything creative I can do with them other than just make bread/garlic bread?
From chowhound.com


FRENCH DOUGH - RECIPES | COOKS.COM
BASIC FRENCH DOUGH RECIPE. For: Pretzels, bread sticks, bagels, pita bread or pizza along with the best French bread you've ever tasted! Easy and quick. Ingredients: 4 (honey .. pkgs. .. salt ...) 7. SOUR DOUGH FRENCH BREAD. Dissolve package dry yeast in ... 1 cup sour dough starter in large bowl. Add ... melted butter and hot water and put in oven 15 minutes longer. Ingredients: n/a. 8. RUTH ...
From cooks.com


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