Alouette French Bread Recipes

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CHEWY FRENCH BAGUETTE



Chewy French Baguette image

I don't bake with bread flour or rapid yeast, and I don't have a bread machine. This is a pretty good loaf using things I already have. One might call it 'French on a budget' bread. This recipe can make 1 big loaf or 6 sandwich rolls. I find they're best served warm with homemade butter.

Provided by NWMama

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h20m

Yield 6

Number Of Ingredients 6

1 teaspoon white sugar
1 ½ cups hot water
2 teaspoons active dry yeast
3 ¾ cups all-purpose flour, or more as needed
1 ½ teaspoons salt
2 tablespoons vegetable oil

Steps:

  • Dissolve sugar into the hot water in a 2-cup measure; add yeast and stir gently. Let dissolve until top is foamy, about 5 minutes.
  • Whisk flour and salt together in a large bowl. Make a well in the center and pour in the yeast mixture. Stir gently, starting from the middle, until mixture is sticky. Knead by hand, adding more flour if needed, until dough is elastic and no longer sticky, about 10 minutes.
  • Oil a large, clean bowl and place dough inside, turning to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
  • Preheat the oven to 425 degrees F (220 degrees C). Fill a roasting pan with water and set on the lower rack of the oven. Line a baking sheet with a silicone mat.
  • Punch down dough and turn onto a lightly floured surface. Shape dough into 1 large loaf or 6 sandwich loaves, tapering the ends. Place loaves on the prepared baking sheet. Cut 3 or 4 diagonal slashes, about 1/4 to 1/2-inch, across the tops. Cover with a dry towel and let rise until doubled in volume, about 40 minutes.
  • Uncover and bake in the center of the preheated oven until top is light golden brown, 15 to 20 minutes depending on the size of the loaves.

Nutrition Facts : Calories 331.5 calories, Carbohydrate 60.8 g, Fat 5.4 g, Fiber 2.4 g, Protein 8.6 g, SaturatedFat 0.7 g, Sodium 585.4 mg, Sugar 0.9 g

ALOUETTE FRENCH BREAD



Alouette French Bread image

Make and share this Alouette French Bread recipe from Food.com.

Provided by SB61287

Categories     Breads

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 loaf French bread
1 (4 ounce) package garlic & herb spreadable cheese
parmesan cheese, grated

Steps:

  • Slice bread in half, lengthwise. Spread with cheese.Sprinkle with parmesan. Broil until cheese melts.

ALOUETTE FRENCH BREAD PIZZA



Alouette French Bread Pizza image

This recipe is really easy and great for a quick week-night dinner or lovely appetizer! The cheese adds a flavor of gourmet with a unique touch.

Provided by Corrinne J

Categories     Vegetable

Time 45m

Yield 1 pizza, 6 serving(s)

Number Of Ingredients 11

1 loaf French bread
1 cup store bought traditional marinara sauce
1 (6 1/2 ounce) package alouette spreadable cheese with garlic and herbs (or Alouette Sundried Tomato & Basil, or Alouette Garlic, or Alouette Peppercorn Parmesan.)
1 cup mushroom, sliced
1/2 cup bell pepper, diced
1/2 cup yellow onion, diced
1 cup black olives, sliced
2 large garlic cloves, minced
2 tablespoons extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 350°F.
  • In a large sauté pan over medium-high heat, add olive oil.
  • Sauté mushrooms, bell peppers, and onion for 5 minutes or until mushrooms are cooked and onions are translucent.
  • Add black olives and garlic and sauté for an additional 2 minutes.
  • Remove from heat and season with salt and pepper.
  • Split French bread lengthwise and place onto a baking sheet.
  • Layer equal amounts of Alouette followed by marinara and vegetables. Sprinkle with grated parmesan cheese.
  • Bake for 25 minutes or until hot and golden brown.
  • Cut into 6 large French bread pizza slices and serve.
  • Tip: omit mushrooms and olives, and replace with hot and spicy crumbled sausage and sliced pepperoni.

Nutrition Facts : Calories 316.1, Fat 10.2, SaturatedFat 1.6, Sodium 906.3, Carbohydrate 48.1, Fiber 3.7, Sugar 5, Protein 8.3

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