Spiced Braided French Bread Recipes

SPICED BRAIDED FRENCH BREAD

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

BRAIDED FRENCH LOAF

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.

PAIN D'EPICE (FRENCH SPICE BREAD)

Steps:

• Warm and melt the honey by standing the jar in a pan of hot water, measure it into the rye flour in a bowl and mix together with a wooden spoon. Leave, covered for 1 hour for the flour to absorb all the liquid.
• Heat the oven to 180C/350F/gas 4. Add the rest of the ingredients, except the glaze, and mix with vigour to ensure everything is spread evenly through the dough - this will be very sticky! Knead the dough on a clean work surface for between 5-10 minutes You can dip hands into a bowl of water at intervals to help with the kneading if necessary.
• Press the dough mixture intpo a well greased 2lb loaf tin. Make sure it's pushed right into the corners.
• Bake the loaf on the middle shelf for about 35 mins until a skewer inserted into the centre comes out clean. When you have removed it from the oven, brush with glaze and return to oven for a couple of minutes to set the glaze.
• Let the bread stand in the tin for a few minutes, then invert onto a wire rack. This keeps very well and because it's made using rye it can be better for being left a couple of days before eating. (We never let it wait long though !).

FRENCH BREAD BRAIDS

Steps:

• 1. In large bowl, combine 3 cups flour, sugar, salt and yeast, mix well. In small saucepan, heat 2 cups water and shortening until very warm (120 to 130 F.). Add warm liquid to flour mixture, blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 1 1/2 to 2 1/4 cups flour to form a stiff dough. On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 8 minutes. Place dough in greased bowl, cover loosely with greased plastic warp and cloth towel. Let rise in warm place (80 to 85 F.) until light and doubled in size, 45 to 60 minutes. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Divide dough in half, divide each half into 3 equal parts. Roll each part into 14-inch rope. Braid 3 ropes together, seal ends. Place on greased cookie sheet. Repeat with other half of dough. In small bowl, combine 1 tablespoon and egg white, beat sightly. Carefully brush over loaves. Cover, let rise in warm place until light and doubled in size, 20 to 30 minutes. Heat oven to 375 F. Uncover dough, brush loaves again with egg white mixture. Bake at 375 F. for 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet, cool on wire racks for 1 hour or until completely cooled.

FRENCH SPICED BREAD

Steps:

• Preheat oven to 325°F. Grease loaf pans with melted butter.
• Toast almonds on a rimmed baking sheet, tossing once or twice, until golden brown and fragrant, 6-8 minutes. Coarsely chop zest, apricots, plums, and toasted almonds. Transfer to a small bowl.
• Bring honey, milk, salt, cinnamon, and star anise to a boil in a medium saucepan over medium heat. Meanwhile, whisk flour, baking powder, spice mix, and baking soda in a large bowl.
• Strain honey mixture through a fine-mesh sieve into dry ingredients and whisk to combine. Add eggs and whisk until incorporated. Using a spatula, quickly fold in zest mixture.
• Divide dough between prepared pans, filling each about three-quarters full. Bake bread until tops are golden brown and a toothpick inserted into the centers comes out clean, 35-40 minutes.
• Let bread cool 10 minutes in pan, then carefully remove from pan and transfer to a wire rack.
• Do Ahead
• Bread can be made 5 days ahead. Tightly wrap and store at room temperature, or freeze up to 1 month.

ABBY'S FRENCH BREAD BRAIDS

Steps:

• In a bowl combine 3 cups flour, sugar, salt and yeast, mix well.
• In a small sauce pan heat 2 cups water and shortening until very warm.
• Add warm mixture to flour mixture, blend on low speed until moistened and then for 3 min on medium speed.
• By hand stir in an additional 1 1/2 - 2 1/4 cups flour to form a stiff dough.
• On a floured surface, knead 1/4 - 1/2 cup flour until dough is smooth and elastic, about 8 minute.
• Place in a greased bowl, cover loosely with greased plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size, about 45-60 min.
• Grease a large cookie sheet. Punch the dough down several times to remove all air bubbles. Divide the dough in half and then divide each half into 3 equal parts.
• Roll each part into a 14 inch rope. Braid the 3 ropes, sealing the ends. Place on greased cookie sheet. Repeat with other dough half.
• In a small bowl combine 1 tbsp water and the egg white, beat slightly. Carefully brush over the loaves. Cover, let rise in a warm place until light and doubled in size, 20-30 minute.
• Heat over to 375. Uncover the loaves, brush again with egg white mixture. Bake for 25-30 min or until golden brown.
• Remove from oven and cool on wire racks.