Fabulous French Loaves 255 Recipes

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FRENCH LOAVES



French Loaves image

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

2 tablespoons active dry yeast
2 cups warm water (110° to 115°)
2 teaspoons salt
1 teaspoon sugar
4-1/2 to 5 cups bread flour
1 teaspoon cornmeal

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.

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.

FABULOUS CRUSTY ITALIAN LOAF



Fabulous Crusty Italian Loaf image

'Pane Crostoso'--The Best sandwich bread. Delicious and surprisingly easy to make; just like the crusty loaves that you would purchase at your favorite Italian bakery (in my opinion). Adapted from "Cucina di Calabria" a cookbook of Calabrian recipes by Mary Amabile Palmer. This is also great with pasta (for dipping in the sauce!) or the second day as bruschetta or crostini. For bread machine, simply use machine to mix the dough and bring it through its first rise, then follow instructions for shaping loaves. Variation for making rolls follows at end of recipe. Preparation time includes rise time.

Provided by Cinizini

Categories     Yeast Breads

Time 3h40m

Yield 2 loaves

Number Of Ingredients 8

1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons yeast
1 1/4 cups warm water (test as with a baby's bottle)
3 cups unbleached flour or 3 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil
cornmeal
1 egg yolk

Steps:

  • In a small bowl, dissolve yeast with a quarter cup of the lukewarm water. Pour yeast into a large bowl. Mix in flour, sugar, salt, and remaining lukewarm water and mix in until dough starts to form. If too sticky, add a bit more flour.
  • Turn out onto flat surface and knead for 6-8 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a thick towel, and let rise in a warm place, free from draft, until doubled in size, or about 1.5-2 hours.
  • For bread machine, just use to mix and do the first rising of the dough, then remove to shape into loaves and do second rise, following instructions below.
  • Preheat oven to 425°F.
  • Remove dough onto a floured surface. Punch down and shape into 2 oblong loaves about a foot long each. If you own a baking stone or unglazed ceramic tiles, dust lightly with cornmeal and put into preheated oven. Put loaves on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 40 minutes. Loaves will about double in width.
  • In a small dish, add egg yolk and 1 tablespoon of water. Slit tops of risen bread 3 or 4 times, making slits that are a quarter of an inch deep. With a brush, paint tops with egg wash. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven.
  • Bake for 10 minutes at 425°F Then lower heat to 400F and bake for an additional 30-35 minutes, until golden and baked through. To check if it's done, thump the bottom of each loaf; if it sounds hollow, it's done.
  • Note: Although the original recipe has you bake it at a higher temperature for the first 10 minutes and then lower the temperature, I was able to bake it continuously at 400F for 40 minutes total and mine turned out perfectly. I am including both here so that you can decide, depending on your oven.
  • Don't wait to let it cool; eat it when it's hot! Delicious!
  • Tip: For crustier bread, put a shallow baking pan filled with boiling hot water on bottom shelf of oven.
  • Variation: To make rolls, preheat oven to 400°F After dough rises, remove to a floured surface. Punch down dough and shape into 12-14 rolls. Place on cookie sheet sprinkled with cornmeal. Let rise for 20 minutes. Slit each roll once and paint tops with egg wash. Bake for 18-22 minutes or until golden and baked through.

FABULOUS FRENCH LOAVES



Fabulous French Loaves image

Just like I'd buy in the store! Makes a great garlic bread. Mixing it will give your arm a workout, so use a sturdy spoon!

Provided by ElizabethKnicely

Categories     Yeast Breads

Time 2h45m

Yield 24 serving(s)

Number Of Ingredients 10

2 (1/4 ounce) packages active dry yeast
1/2 cup warm water (110Â F)
2 cups water
6 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
5 tablespoons vegetable oil
2 tablespoons cornmeal
1 egg white, beaten
1 tablespoon sesame seeds

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. 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 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Divide dough in half. Roll each half into a 9- x 12-inch rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
  • Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400°F (200°C).
  • Bake in preheated oven for 35 minutes, or until golden brown.

Nutrition Facts : Calories 147.9, Fat 3.4, SaturatedFat 0.5, Sodium 294.9, Carbohydrate 25.2, Fiber 1.1, Sugar 0.6, Protein 3.7

FABULOUS FRENCH LOAVES



FABULOUS FRENCH LOAVES image

Categories     Game     Bread

Number Of Ingredients 10

2 packets (.25 ounce) active dry yeast
1/2 cup warm water (100 degreese F)
2 cups water
6 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
5 tablespoons vegetable oil
2 tablespoons cornmeal
1 egg white, beaten
1 tablespoon sesame seeds

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. 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 8 minutes
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
  • Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 35 minutes, or until golden brown.

FABULOUS FRENCH BREAD



Fabulous French Bread image

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

2 1/2 cups warm water
2 tablespoons sugar
1 tablespoon salt
2 tablespoons vegetable oil
6 cups flour
2 tablespoons dry yeast
cornmeal (for dusting baking sheet)
1 egg, beaten lightly

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

FABULOUS FRENCH LOAVES



Fabulous French Loaves image

Just like I'd buy in the stores! Makes a great garlic bread. Mixing it will give your arm a workout, so use a sturdy spoon!

Provided by Liz Langston

Categories     White Bread

Time 2h45m

Yield 30

Number Of Ingredients 10

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F)
2 cups water
6 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
5 tablespoons vegetable oil
2 tablespoons cornmeal
1 egg white, beaten
1 tablespoon sesame seeds

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. 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 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
  • Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 35 minutes, or until golden brown.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 1.1 g, Fat 2.5 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 234.8 mg, Sugar 0.4 g

FABULOUS FRENCH LOAVES



Fabulous French Loaves image

Just like I'd buy in the stores! Makes a great garlic bread. Mixing it will give your arm a workout, so use a sturdy spoon!

Provided by Liz Langston

Categories     White Bread

Time 2h45m

Yield 30

Number Of Ingredients 10

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F)
2 cups water
6 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
5 tablespoons vegetable oil
2 tablespoons cornmeal
1 egg white, beaten
1 tablespoon sesame seeds

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. 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 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
  • Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 35 minutes, or until golden brown.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 1.1 g, Fat 2.5 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 234.8 mg, Sugar 0.4 g

MINI FRENCH LOAVES



Mini French Loaves image

They may look small, but these pint-sized loaves from CT's crafty home economists are big on flavor. The secret's the hearty seasonings and cheeses you mix right in. Our cooking crew adds that you can bake two big loaves instead of six little ones-Taste of Home Test Kitchen

Provided by Taste of Home

Time 45m

Yield 6 mini loaves.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
2 tablespoons sugar
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
3 to 3-1/2 cups all-purpose flour
Melted butter

Steps:

  • In a bowl, dissolve yeast in water. Add sugar, seasonings, cheeses and 2 cups flour; beat until smooth Add 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 top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Roll up from long side; seal well. Cut each into three 5-in. loaves; seal ends. Place seam side down on a greased baking sheet. Brush loaves with water. Cover with plastic wrap coated with cooking spray; let rise until nearly doubled, about 30 minutes With a very sharp knife, make three shallow diagonal cuts across top. Bake at 400° for 15-20 minutes or until golden. Remove from pan; cool on a wire rack Brush with butter.

Nutrition Facts :

FABULOUS FRENCH LOAVES



Fabulous French Loaves image

Just like I'd buy in the stores! Makes a great garlic bread. Mixing it will give your arm a workout, so use a sturdy spoon!

Provided by Liz Langston

Categories     White Bread

Time 2h45m

Yield 30

Number Of Ingredients 10

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F)
2 cups water
6 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
5 tablespoons vegetable oil
2 tablespoons cornmeal
1 egg white, beaten
1 tablespoon sesame seeds

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. 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 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
  • Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 35 minutes, or until golden brown.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 1.1 g, Fat 2.5 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 234.8 mg, Sugar 0.4 g

FABULOUS FRENCH LOAVES



Fabulous French Loaves image

Just like I'd buy in the stores! Makes a great garlic bread. Mixing it will give your arm a workout, so use a sturdy spoon!

Provided by Liz Langston

Categories     White Bread

Time 2h45m

Yield 30

Number Of Ingredients 10

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F)
2 cups water
6 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
5 tablespoons vegetable oil
2 tablespoons cornmeal
1 egg white, beaten
1 tablespoon sesame seeds

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. 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 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
  • Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 35 minutes, or until golden brown.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 1.1 g, Fat 2.5 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 234.8 mg, Sugar 0.4 g

FABULOUS FRENCH BREAD



Fabulous French Bread image

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

2 1/2 cups very warm water
2 tablespoons sugar
1 tablespoon salt
2 tablespoons vegetable oil
6 cups flour
2 tablespoons dry yeast
1 egg (beaten)
sesame seeds (optional)

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

NEW ORLEANS FRENCH LOAVES



New Orleans French Loaves image

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

1 1/2 cups warm water, about 80 degrees
1 1/2 teaspoons sugar
1 (1/4 ounce) package active dry yeast
3 cups bread flour, approximately
1 1/2 teaspoons salt
1 teaspoon apple cider vinegar or 1 teaspoon other mild fruit-flavored vinegar
1/4 cup vegetable oil
1/4 cup unsalted butter, melted with 1/2 teaspoon salt

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 LOAVES [255]



FABULOUS FRENCH LOAVES [255] image

Categories     Bread

Yield 30 Servings

Number Of Ingredients 10

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F)
2 cups water
6 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
5 tablespoons vegetable oil
2 tablespoons cornmeal
1 egg white, beaten
1 tablespoon sesame seeds

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. 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 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal. Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 35 minutes, or until golden brown.

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EASY FRENCH ONION SOUP - MY ORGANIZED CHAOS
2022-04-07 How do you make french onion soup from scratch? What I did was take crucial aspects of a french onion soup, and took out the extras. In fact, this is the best french onion …
From myorganizedchaos.net


EASY RUSTIC FRENCH LOAF – BRUNO ALBOUZE - YOUTUBE
Making bread at home is a unique experience... To get the full recipe go to https://brunoalbouze.comInstagram@ https://www.instagram.com/brunoalbouzeFacebook...
From youtube.com


SIMPLE FRENCH BREAD PIZZA - JAMIE COOKS IT UP
2013-03-11 1 loaf French bread 4 C mozzarella cheese, grated 1 C parmesan cheese, grated pepperoni, red onions, greed pepper, olives, mushroom…what ever suits your fancy. 1. …
From jamiecooksitup.net


FABULOUS FRENCH BREAD - RECIPE | COOKS.COM
2018-01-14 2 1/2 c. hot water (125 degrees - 130 degrees) 1 egg white, slightly beaten. Sesame or poppy seeds for sprinkling (optional) Place 6 cups of bread flour in a large mixing bowl with …
From cooks.com


10 SAVORY FRENCH BREAD IDEAS THAT TURN BREAD INTO A MEAL
2018-03-23 10 Photos. We all have those, “What’s for dinner moments?” where we need something to put up on the dinner table to feed our families. Drawing inspiration from one of …
From parade.com


FABULOUS FRENCH LOAVES - WHITE BREAD RECIPES
In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well …
From worldrecipes.org


FABULOUS FRENCH LOAVES - RECIPELER | MOST POPULAR RECIPES
Directions. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar …
From recipeler.com


HOMEMADE FRENCH BREAD - BUTTER WITH A SIDE OF BREAD
2020-04-23 Instructions. Place the 1 cup hot water in the microwave for 3 minutes to get it boiling. Dissolve the yeast into the warm water. Stir it around until it is all mixed. Combine the …
From butterwithasideofbread.com


FABULOUS FRENCH LOAVES - YUM TASTE
2015-02-17 Directions. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, …
From yumtaste.com


EASY FRENCH LOAVES - YOUR RECIPE BLOG
EASY FRENCH LOAVES. 7 cups cake flour; 4 cups lukewarm water; 2 teaspoons salt; 1 packet dry yeast; Mix together evenly. Kneading is not necessary. Leave dough to stand to rise for …
From yourrecipeblog.com


FABULOUS FRENCH LOAVES | RECIPE | BEST FRENCH BREAD RECIPE, …
Jun 12, 2013 - A homemade French bread that will make 2 loaves. Jun 12, 2013 - A homemade French bread that will make 2 loaves. Jun 12, 2013 - A homemade French bread that will …
From pinterest.com


THINGS TO DO WITH A LOAF OF FRENCH BREAD - POLKADOTPOPLARS.COM
Many stores bake their french bread in the afternoon so they have fresh loaves for those shopping for dinner. I love the hard crust and soft insides of this yummy bread, plus, the price …
From polkadotpoplars.com


HOW TO MAKE FRENCH BAGUETTES - YUM TASTE
2015-02-17 Use a sharp kitchen shears to cut 4 or 5 angled slashes into the top of each loaf. Poke down the little sharp tips of dough left by the scissors. Spray loaves with water, using a …
From yumtaste.com


EASY HOMEMADE FRENCH BREAD RECIPE | MEL'S KITCHEN CAFE
2021-09-01 If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast …
From melskitchencafe.com


FABULOUS HOMEMADE BREAD - YUM TASTE
2015-02-17 In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble …
From yumtaste.com


AMAZING FRENCH BREAD RECIPE MAKES 2 LOAVES (VIDEO)
2020-05-09 Instructions. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in …
From gluesticksblog.com


SIMPLE YOGURT BREAD RECIPE - ALL THINGS BREAD
2020-03-17 How to make simple yogurt bread. Preheat your oven and grease and flour a loaf pan. In a medium bowl whisk together the flour, cornstarch, baking powder, baking soda, and …
From breadsandsweets.com


HOW TO BAKE THE PERFECT LOAF OF FRENCH BREAD: STEP-BY-STEP PICTURES
Cut in two. Pre-heat oven to 450°. Place a small pan (for steam) in the oven to heat (below the rack bread will cook on). Form each half into a tight loaf. You need surface tension. Place …
From thehousewifemodern.com


FABULOUS REUBEN BREAD | FRENCH'S - MCCORMICK
1 HEAT oven to 350°F. Roll out pizza crust to 10 x 11-inch rectangle. Spread mustard on dough. Top with turkey, sauerkraut and cheese. 2 ROLL up dough from short end jelly-roll style. Pinch …
From mccormick.com


FRENCH LOAVES RECIPE - MEAL PLANNER PRO
French Loaves Recipe. Be the first to Review/Rate this Recipe. Saved From: www.tasteofhome.com . prep: 30 min ; cook: 15 min ; total: 45 min ; Print Save. US Metric. …
From mealplannerpro.com


IF YOU SHAPE YOUR LOAVES OF FRENCH BREAD… - THE FRUGAL GIRL
2013-05-23 That is, until you walk into the kitchen and suddenly remember that you left bread rising. With no timer. Shoot. No matter how quickly you get those loaves into the oven, they’re …
From thefrugalgirl.com


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