MINI FRENCH LOAVES
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
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 :
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.
FRENCH BREAD
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
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
THE FRENCH BREAD
This French bread recipe has been perfected to my satisfaction - crunchy on the outside, and soft airiness on the inside. I hope you enjoy these stunning loaves!
Provided by Sam Nemati
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 2h5m
Yield 16
Number Of Ingredients 11
Steps:
- Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine.
- After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves.
- Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes.
- Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish.
- Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture.
- Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals.
- Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 34 g, Cholesterol 13.1 mg, Fat 1.3 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 0.3 g, Sodium 155.3 mg, Sugar 1.6 g
MINI FRENCH BREAD LOAVES (SERVES 2)
Since both of my kids are in college, most nights it is just DH and I for dinner, so I decided to buy the book "Small -Batch Baking" by Debby Maugans Nakos. We love fresh baked bread, but find the recipes make too much for us, so this makes two mini loaves. These are soft on the inside and with a crispy crust. Because these have no fat, they don't save well, so best served same day of baking. NOTE: This takes many hours of rising, not a good recipe for the weekdays if working, but great for a weekend or if you don't work. The long rising times really allow for the flavor development. You will need to allow at least 5 hours rising time.
Provided by diner524
Categories Yeast Breads
Time 15m
Yield 2 mini loaves, 2 serving(s)
Number Of Ingredients 4
Steps:
- Place the bread flour, salt, and yeast in a food processor, and process for 3 seconds to blend. With the machine running, pour 1/4 cup plus 3 tablespoons water through the feed tub; process until the dough holds together, about 20 seconds. The dough should be a sticky mass, and it should appear difficult to knead by hand. If the dough is too dry, add more water, a tablespoon at a time, processing for 5 seconds after each addition.
- Lightly grease a medium-size mixing bowl with olive oil. Place the dough in the bowl and turn it to coat it with the oil. Cover the bowl loosely with plastic wrap, and let the dough rise at room temperature until it has nearly doubled in bulk, 2 to 3 hours.
- Punch the dough down and let it rise again until nearly doubled in bulk, about 2 hours.
- Sprinkle a cutting board or work surface with a little flour, place the dough on it, and cut the dough into 2 pieces. Shape the pieces into balls, sprinkling them with a little flour if necessary to make them easier to handle. Place the balls of dough on an ungreased baking sheet. Sprinkle a little flour over each round (to keep the plastic wrap from sticking), and cover them lightly with plastic wrap. Let the dough balls rise until nearly doubled in bulk, 1 to 1 1/2 hours.
- Place a rack in the center of the oven and preheat the oven to 400 degrees F. To make a crisp crust, fill a clean spray bottle with water and spritz the inside of the oven with water just before you slide the bread into the oven.
- Bake the bread rounds until golden and crusty, about 10 minutes. Fremove the baking sheet from the oven or, If you like a crustier loaf, leave the bread in the oven with the door closed for 5 minutes after you have turned off the oven.
- Transfer the bread to a wire rack to cool. Serve it warm or at room temperature.
SMALL ULTRA-LIGHT HEALTHY FRENCH BREAD LOAF (ABM) BREAD MACHINE
This carefully adapted bread machine recipe makes a superb, wonderfully light and open-textured French style loaf, but smaller than most - ideal for one or two people. This recipe is also much lower calorie and lower fat than most and is sugar-free, lactose-free and egg-free. The small size is perfect if, like me, you live alone and adore fresh baked bread but find most bread machine loaves are just too big unless you eat nothing but bread all day or you don't mind it a bit stale / defrosted. This is my favourite loaf and I make it a lot. A couple of things I've learned from the various modifications I've experimented with are: Don't use water COLD and straight from the tap if possible - do let it warm up to room temperature before using for this loaf. French loaves are made differently to other breads and this is quite important. I used to use filtered tap water, but found that any cheap bottled spring water makes sufficient improvements in taste that its worth using if you have it to hand. I almost always add Vitamin C Powder (you get it from Pharmacy) as it is a recognised major flour improver and additionally helps the bread keep fresh for longer. Original recipe called for 15g butter but I 've found this is vastly excessive unless you care for the buttery richness. I do in my scones and shortbread - not in my white bread. Have personally found that 9g of (firm) baking margarine gives wonderful taste and texture. Commercially, vegetable oil is used for French bread and I like it just fine with oil - at least for health purposes - it becomes more savoury too. 1/2 a tablespoon is plenty. If you are looking for a small, exceedingly healthy white loaf with wonderfully light and moist texture then do give this a run - I'm sure you'll be delighted!
Provided by Ethan UK
Categories Yeast Breads
Time 52m
Yield 7-8 slices, 8 serving(s)
Number Of Ingredients 6
Steps:
- Remove pan from Bread machine and place on a electronic kitchen scale, and zero scale.
- Weigh 210ml (210ml water weighs 210g) and rest of ingredients carefully into the pan, in the order listed (if you have the time, do have a read through of the notes :).
- Select French Loaf cycle (or Wholewheat/Wholemeal cycle if no French Loaf cycle available) and select crust/firmness if necessary required for your machine. (I feel that this loaf benefits from a fairly firm crust - as long as it's not burnt!).
- Start Machine.
- Notes:.
- Time listed is for the actual baking part of my machine's French Bread cycle. They vary by manufacturer.
- I took this recipe originally from a machine which had a 6-hour French loaf cycle but my machine makes a French loaf in 4 hours. My mum's does it in 2 3/4 hours. I've found that the results are pretty consistent regardless of machine, although you occasionally need to increase/decrease amount of yeast to marry the recipe to the 'rise' component of your machine's cycle.
- My machine has an un-overrideable 20 minute pre-heat before it does anything whatsoever whenever I use this cycle, so I need to take the following precautions so that the yeast doesn't make contact with any liquid before kneading starts which I recommend to you:.
- When pouring the water do try to pour gently trying to avoid slashing up sides.
- When adding the flour, do try to cover the water completely if possible.
- When adding the yeast, if necessary/inclined try making a dip (or 'well') in the top of the flour and carefully pouring the yeast into the dip/well.
- If using yeast in sachet form it's worth measuring it onto a teaspoon first and holding some of the sachet (depending on sachet size).
- Here in Europe most of our cooking is weight-based rather than volume based.
- A set of electronic kitchen scales with 1 gram graduations can be quite cheap if you hunt around and more than any other cooking and baking they really come into their own when it comes to bread-making, although I usually still use spoon measures for salt and yeast, and for liquid oil when I use it. Gives bomb-proof results, every single time!
Nutrition Facts : Calories 179.7, Fat 1.4, SaturatedFat 0.2, Sodium 302.9, Carbohydrate 35.9, Fiber 1.3, Sugar 0.1, Protein 5
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- Add the flour, salt, honey, olive oil, and water to a large mixing bowl. Sprinkle the yeast over the surface of the water to allow it to dissolve.
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