FRENCH BAGUETTES
Great eaten fresh from oven. Used to make sub sandwiches, etc.
Provided by Judy Taubert
Categories Bread 100+ Bread Machine Recipes
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
- When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
- Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
- Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
- Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 22 g, Cholesterol 17.1 mg, Fat 0.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 195.9 mg, Sugar 1.1 g
TRADITIONAL ARTISAN STYLE BAGUETTE - RUSTIC FRENCH BREAD
A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes.
Provided by BecR2400
Categories Yeast Breads
Time 32m
Yield 2 Baguettes, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
- In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).
- Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
- Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.
- Preheat oven to 400F degrees.
- Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.
- Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
- Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.
- Best eaten the same day.
Nutrition Facts : Calories 476.7, Fat 1.4, SaturatedFat 0.2, Sodium 1169, Carbohydrate 100.4, Fiber 3.9, Sugar 4.7, Protein 13.6
BOLEO/ BOLILLOS (AUTHENTIC MEXICAN/FRENCH BREAD)
No mater how you spell it, Boleo/Bolillos' are sold through out Mexico, in bakeries and supermarkets. They are basically a small french roll/baguette that was believed to have been introduced into the country by The Boleo Mining Company, a French company which operated in Santa Rosalia, Mexico in the 1800's. The mine is now closed, but the original bakery still fluorishes. To learn more about the history of the Boleo/Bolillos go to this website: http://travel.msn.com/Guides/article.aspx?cp-documentid=345460 If you prefer the sweeter bolillos (made on the mainland), then increase the sugar or substitute honey.
Provided by Galley Wench
Categories Yeast Breads
Time 2h55m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes.
- With a wooden spoon stir in 2 cups flour until combined.
- Stir in salt and 2 cups of the remaining flour until mixture forms a stiff dough.
- On a lightly floured surface knead dough with lightly floured hands for 8 minutes, or until smooth and elastic (or use KA mixer).adding more flour if needed to keep dough from sticking.
- Transfer to a lightly oiled deep bowl, turning to coast with oil.
- Cover bowl with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.
- Punch down dough and form into 8-10 hoagie shaped rolls (or the dough can be shaped into 2 slender loaves about 10 inches long; or one large loaf.).
- Place rolls on an lipless baking sheet or pizza paddle lightly dusted with corn meal (or parchment paper), cover with lightly floured towel and let rise, until doubled in size, about 30 minutes (longer needed if making large loaves).
- Preheat oven to 425 degrees.
- In preheating oven, place heavy-duty lipless cookie sheet or bread baking stone.
- Make a slash down the center of each roll (or three diagonal slashes on the loaves) with a sharp knife.
- Slide bread from pizza paddle onto hot stone, Lightly spraying each roll/loaf with cold water.
- Carefully toss 1/2 cup water on oven floor (if using gas oven, place a heavy-duty oven-safe skillet or roasting pan on the the oven floor) and close door.
- Spritz dough 2 times during the first 3 minutes of baking.
- Bake until golden brown, about 12-30 minutes (depending on size of rolls/loaves).
- Allow bread to cool on wire rack.
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
CLASSIC FRENCH BREAD
Steps:
- Do ahead
- Combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 minute, until well blended and smooth. If the spoon gets too doughy, dip it in a bowl of warm water. The dough should form a coarse shaggy ball. Let it rest, uncovered, for 5 minutes.
- Switch to the dough hook and mix on medium-low speed for 2 minutes or knead by hand for about 2 minutes, adjusting with flour or water as needed. The dough should be smooth, supple, and tacky but not sticky.
- Whichever mixing method you use, knead the dough by hand on a lightly floured work surface for about 1 minute more, then transfer it to a clean, lightly oiled bowl. Cover the bowl with plastic wrap, then immediately refrigerate overnight or for up to 4 days. If the dough feels too wet and sticky, do not add more flour; instead, stretch and fold it one or more times at 10-minute intervals, as shown on page 18, before putting it in the refrigerator. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
- On baking day
- Remove the dough from the refrigerator about 2 hours before you plan to bake. Gently transfer it to a lightly floured work surface, taking care to degas it as little as possible. For baguettes and bâtards, divide the cold dough into 10-ounce (283 g) pieces; for 1 pound boules, divide the dough into 19-ounce (53 g) pieces; and for freestanding loaves, use whatever size you prefer.
- Form the dough into bâtards and/or baguettes (see pages 21 and 22) or boules (see page 20). Mist the top of the dough with spray oil, loosely cover with plastic wrap, and proof at room temperature for about 1 1/2 hours, until increased to 1 1/2 times its original size.
- About 45 minutes before baking, preheat the oven to 550°F (288°C) or as high as it will go, and prepare the oven for hearth baking (see page 30).
- Remove the plastic wrap from the dough 15 minutes prior to baking; if using proofing molds, transfer the dough onto a floured peel.
- Just prior to baking, score the dough 1/2 inch deep with a serrated knife or razor. Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450°F (232°C).
- Bake for 12 minutes, then rotate the pan and bake for another 15 to 25 minutes, until the crust is a rich golden brown, the loaves sound hollow when thumped, and the internal temperature is about 200°F (93°C) in the center. For a crisper crust, turn off the oven and leave the bread in for another 5 minutes before removing.
- Cool the bread on a wire rack for at least 45 minutes before slicing or serving.
- Variation
- By simply varying the method so that the shaped loaves undergo cold fermentation, rather than the freshly mixed bulk dough, you can create a spectacular loaf with a distinctive blistered crust. After the dough is mixed and placed in a clean, oiled bowl, let it rise at room temperature for about 90 minutes, until doubled in size. Divide and shape as described above, mist with spray oil, then cover the shaped dough loosely with plastic wrap and refrigerate it overnight, away from anything that might fall on it or restrict it from growing.
- The next day, remove the dough from the refrigerator 1 hour before baking. It should have grown to at least 1 1/2 times its original size. Prepare the oven for hearth baking, as described on page 30. While the oven is heating, remove the plastic wrap and let the dough sit uncovered for 10 minutes. Score the dough while it's still cold, then bake as described above.
More about "authentic french bread recipes"
AUTHENTIC FRENCH BREAD - ALIVE MAGAZINE
From alive.com
Estimated Reading Time 3 minsCalories 182 per serving
- In large bowl, combine flour, herbs or Parmesan (if using), sugar, salt, and yeast. Stir to blend. Slowly stir in water until blended. Mixture will be very sticky. Generously coat large bowl with oil, such as olive or coconut, and transfer dough to greased bowl. Seal tightly with greased plastic wrap. Set aside in warm place to rest for 10 hours or overnight, until itu2019s tripled in bulk. If in a time crunch, dough can be punched down several times and refrigerated. Bring to room temperature before continuing.
- Lightly dust counter with extra flour. With wooden spoon, stir dough, then turn out onto floured surface. Gently form into a ball. Dough will be quite loose and shaggy. Very generously dust fine-weave dish towel or large piece of pastry linen with flour. Transfer dough into centre and gently fold fabric to encase dough. Set aside to slightly rise for 1 1/2 hours.
- An hour before ready to bake, preheat oven to 425 F (220 C). Place Dutch oven or cast iron pan without lid in oven to preheat for at least 40 minutes before bread is ready to be baked.
- When dough has risen, unfold from fabric. You may need to use a silicone scraper to peel from fabric. Scatter cornmeal into preheated Dutch oven and gently roll dough from fabric into very hot pan. Lightly dust top of dough with flour and cover with lid from Dutch oven or cast iron pan to tightly seal.
JULIA CHILD’S HOMEMADE FRENCH BREAD RECIPE | BARBARA …
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4.4/5 (139)Total Time 8 hrs 25 minsCategory Yeast BreadsCalories 134 per serving
- In the mixing bowl of a stand mixer using the flat beater, combine the yeast, 2 1/2 cups flour and salt. Mix on low for about 30 seconds.
- With the motor running on low, pour in the warm water. Continue mixing until a shaggy dough forms. Clean off beater and switch to the dough hook. Mix in the remaining cup of flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. The surface should be smooth and the dough will be soft and somewhat sticky.
- Turn the dough onto a kneading surface and let rest for 2 - 3 minutes while you wash and dry the bowl and spray it with non-stick spray.
- Return the dough to the mixing bowl and let it rise, covered, at room temperature (about 75º) until 3 1/2 times its original volume. This will probably take about 3 hours.
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