BRAIDED FRENCH LOAF
Voilà! A shapely baking pan turns refrigerated bread dough into a made-in-minutes braided loaf.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 15
Number Of Ingredients 2
Steps:
- Heat oven to 350°F. Spray braided loaf pan with cooking spray. Remove dough from cans. Completely unroll 1 can of dough; wrap around second loaf and press edges to seal. Place loaf, seam side up, in pan.
- Bake 32 to 36 minutes or until golden brown. Remove from pan to cooling rack, placing braid side up. Sprinkle Parmesan cheese over top of loaf. Cool completely, about 30 minutes.
Nutrition Facts : Calories 110, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 240 mg
SPICED BRAIDED FRENCH BREAD
This Spice & Herb French Braid infused with anise, cumin, coriander, cilantro and mint is a flavorful addition to your breakfast or perfect to enjoy with a hearty bowl of soup or a green salad!
Provided by Chef Mireille
Categories Bread
Number Of Ingredients 14
Steps:
- In a saucepan, heat water and shortening to 120-130 F.
- Sprinkle yeast on top and wait 5-10 minutes until it turns foamy.
- In the large bowl of an electric mixerl, combine 3 1/2 cups of the flour with the sugar and salt and mix to combine. Add the warm water and mix until all the flour is well moistened.
- Add anise, cumin, cilantro and mint.
- Add another 1 cup of flour and knead for 10 minutes until dough is soft and elastic, adding up to another 3/4 cup of flour as necessary.
- Turn onto a floured surface and knead in an additional 1/4 - 1/2 cup of flour until the dough is smooth and elastic.
- Place in an oiled bowl. Cover loosely with plastic wrap and a kitchen towel and let rise for 1 hour, until doubled in size.
- Turn dough onto a lightly floured surface. Sprinkle a little flour on top and knead for a few times.
- Divide dough into 7 equal sized balls, about 1.8 oz. each.
- Take one portion and roll into a rope by first squeezing the ball while pulling at both ends to get a short rope. Then turn the dough against the work surface as if you were turning a jump rope while pulling apart at each end, until you have a rope about 13-14"
- Repeat with the other 6 portions of dough.
- At one end squeeze all the ends together.
- Starting at one end, take one rope and go over one and then under two ropes so that the rope you started with at the end is now in the middle.
- Repeat at the opposite end.
- Continue going back and forth from one side to the other until all the dough has been braided.
- Carefully transfer to a baking sheet sprinkled with cornmeal.
- Cover with a kitchen towel and leave to rise for 45 minutes.
- Preheat oven to 375 F.
- Meanwhile, crush the coriander and peppercorns with a rolling pin. Do not use a spice grinder as you want them only coarsely crushed.
- Bake for 30 minutes.
- In a small bowl, combine egg white with 1 tablespoon water. Brush on top of the loaves. Top with the coriander seed and peppercorns.
- Bake for an additional 15 minutes, until the loaves sound hollow, when tapped.
- Cool completely before slicing
Nutrition Facts : Calories 304 kcal, Carbohydrate 57 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 444 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
DEBRA'S BRAIDED FRENCH BREAD
Steps:
- In a large mixing bowl, stir 3 tbsp of yeast into 3 1/2 cups of warm water.
- Stir until yeast is disolved. Let stand for a few minutes.
- When yeast starts to froth on the top, dump into stand mixer. Then add 3/4 cups sugar, 1/3 cup softened butter, 4 tsp's of salt. Mix on low speed for about a minute or so.
- Start adding flour to the mixture 2 cups at a time. Allow it to mix in for about 20-30 seconds before adding the next 2 cups.
- After adding all 8 cups of flour, you should have a soft, elastic dough. If the dough is super sticky, add another 1/2 cup-1 cup of flour. Let mix for a few minutes until all the flour is worked in.
- Spray a large bowl with a non-stick cooking spray and place the dough in the bowl.
- Cover bowl with a damp towel. I run hot water on a clean flour sack towel to get it wet. You can use any tea or dish towel, just make sure it's clean and not a heavy towel. You don't want the top of the dough to dry out.
- Place the bowl of dough covered with the damp towl in a warm place. I use the proofing setting on my oven or the proofing mode on my bread warming drawer to speed it up. You can turn on your oven for a few minutes to get it warm, then turn it off and set inside the oven. Be careful to not get it over 100 degrees or so. You want it warm, not hot.
- Let the dough rise until double in size. If the towel sticks to the top of the dough, gently remove the towel. You can always remove the towel towards the end and use the squirt bottle with water to keep the top of the dough moist. You don't want it to dry out.
- Sprinkle some flour onto a clean surface. I use a flour sifter to sprinkle the flour out more evenly.
- Dump the dough onto the floured surface.
- Try to get the dough into somewhat of a misshapen rectangular shape.
- Then start pulling and stretching sections from the side and pull it over on top of the dough towards the middle and press lightly down.
- This helps give the dough a more uniform look.
- When you've got it looking more uniform in shape, turm it over onto the flat, smooth side.
- Pat the ends to make it more flat and a long rectangle. This doesn't have to be perfect, just get it as close to this shape as you can.
- I do this process to make it easier to cut equal amounts of dough for each of the sections you are going to braid. I make little lines on the top of the dough with my dough scraper to section it into 9 or 12 sections. If you want 4 smaller loaves, do 12 sections. If you want 3 larger loaves, do 9 sections.
- Use the squirt bottle with water to lightly mist the top of dough every so often so that it doesn't dry out while you're sectioning and braiding. I also keep the dough covered with the damp tea towel to keep it from drying out.
- Cut 3 sections at a time, then cover up the dough while you braid each loaf. Use your hands to strech and roll each piece into about a 10"-12" piece.
- Pinch the three pieces together with the middle piece on top.
- Tuck the three pieces under themselves. You may need to hold them down with one hand while you start the braid with the other.
- You can tuck the end under more once the whole loaf has been braided so don't worry if it's not perfect.
- Take the right section over the middle section to start the braid.
- Then take the left section and continue the braid.
- The dough will keep stretching and getting longer as you braid.
- Keep the braid going and don't worry if it's not perfect. The dough will rise and and hide all your imperfections.
- When you get to the end, pinch the 3 pieces of dough together and tuck under. Check the end you began with and make sure it's tucked under too. Get your baking sheets out (you'll need two) and spray with non-stick cooking spray. Preheat your oven to 400 degrees.
- Now that the braid is done, use your dough scraper and your hand and gently lift the dough and set it on the baking sheet.
- You can get two braids on a standard baking sheet pan. I alternate the braided loafs so that they are opposite to each other. Cover with the damp towel again and let rise another 20-30 minutes.
- Bake for 15-20 minutes depending on your oven. When the top is dark golden brown, it's done.
- Remove from the oven and brush the tops with butter.
- Vatiations: Brush the dough with an egg wash or milk and sprinkle with sesame seeds or poppy seeds before baking. You can make into individual french rolls, small braided rolls or just round shaped rolls.
STUFFED BRAIDED LOAF
A delicious breakfast, lunch, snack, or dinner that is easy to make and is great for guests because it is very impressive looking.
Provided by Chipicha
Categories One Dish Meal
Time 50m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Heat oven to 350*F.
- Grease a baking sheet.
- Remove the dough from the cans and roll them out flat together on the baking sheet, so that you make a rectangle almost the size of the sheet.
- Take a knife and cut 9 slits on each side, a little less than 1/4th of the way in, so you end up with 10 rectangular flaps on each side.
- Put the chopped ham (or cooked hamburger) in a strip down the middle of the dough, leaving about an inch between the slits and the edge of the strip on both sides.
- Scramble the eggs (with salt, to taste, if using hamburger) and put them on top of the meat.
- Then put most of the shredded cheddar cheese on top of the eggs, leaving a little extra.
- To braid the loaf take the bottom two flaps of dough, bring them together, twist twice, then lay them down on top of the pile of innards, facing the next two flaps.
- Repeat until you have worked your way up the loaf, and when you reach the last two flaps, twist them and then tuck them in to seal it.
- Take the egg white and, with a brush, spread it over the dough.
- Take the remaining cheese and sprinkle it on top of the loaf.
- Cooking times may vary, so put it in for 20 minutes and check it in 5 minute intervals until it's done.
Nutrition Facts : Calories 923.9, Fat 58.8, SaturatedFat 30.6, Cholesterol 749.8, Sodium 3228.1, Carbohydrate 3.5, Sugar 2.5, Protein 90.4
RUEBEN LOAF
This makes a great appetizer and afternoon snack! It is also good using ham and cheese. beef and sauerkraut
Provided by NEHCTERG
Categories Bread Yeast Bread Recipes
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1 1/2 cups flour, yeast, sugar and salt. Add warm water, mustard and butter; stir well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes.
- On lightly floured surface, roll dough to a 10x15 rectangle. Layer corned beef, Swiss cheese, and sauerkraut in the center third of the rectangle. Use a knife to make cuts from filling to dough edge, approximately 1 inches apart. Folds strips across bread, alternating sides. Cover loaf and let rise in a warm area for 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush risen loaf with beaten egg. Bake in preheated oven for 30 minutes, until golden brown.
Nutrition Facts : Calories 694.4 calories, Carbohydrate 64.3 g, Cholesterol 161.3 mg, Fat 32 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 14 g, Sodium 1556.2 mg, Sugar 5.3 g
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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