Easyfrenchonionbread Recipes

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FRENCH ONION BREAD

I make this bread every week. My family never tires of it. I've shared it with friends and have received many compliments.

Provided by Taste of Home

Time 55m

Yield 3 loaves.

Number Of Ingredients 8



French Onion Bread image

Steps:

  • In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. 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 top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
5-1/4 to 5-3/4 cups all-purpose flour, divided
4 tablespoons sugar, divided
3/4 teaspoon salt
1-1/4 cups hot water (120° to 130°)
1 envelope onion soup mix
3 tablespoons shortening

EASY FRENCH ONION BREAD

Make and share this Easy French Onion Bread recipe from Food.com.

Provided by LiisaN

Categories     Breads

Time 35m

Yield 1 loaf of bread

Number Of Ingredients 3



Easy French Onion Bread image

Steps:

  • Slice Bread.
  • Mix butter and soup mix- until well blended.
  • Spread on one side of each slice of bread.
  • Push loaf back together and wrap in aluminum foil.
  • Bake at 350 degree oven for approx.
  • 30 minutes.

Nutrition Facts : Calories 2174.8, Fat 107.7, SaturatedFat 61.3, Cholesterol 246, Sodium 6548.3, Carbohydrate 259, Fiber 16.2, Sugar 8.8, Protein 43.8

1 loaf French bread
1/4 lb butter, softened
1 envelope Lipton Onion Soup Mix

HOME-STYLE FRENCH BREAD

Provided by Food Network

Categories     side-dish

Yield 2 large loaves

Number Of Ingredients 7



Home-Style French Bread image

Steps:

  • Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
  • Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
  • Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.
  • Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.
  • Preheat the oven to 400 degrees F.
  • With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.
  • Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.

2 envelopes (1/4-ounce each) active dry yeast
1 tablespoon plus 2 teaspoons sugar
2 cups warm water (about 110 degrees F.)
1 1/2 teaspoons salt
5 cups flour
4 tablespoons yellow cornmeal
1 egg yolk mixed with 1 tablespoon water

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



French Bread image

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

6 cups all-purpose flour
2 ½ (.25 ounce) packages active dry yeast
1 ½ teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

CRAZY EASY QUICKBREAD

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h35m

Yield 1 loaf (8 servings)

Number Of Ingredients 7



Crazy Easy Quickbread image

Steps:

  • Special equipment: one 8 1/2-by-4 1/2-by-2 1/2-inch glass loaf pan
  • Preheat the oven to 375 degrees F; generously grease the loaf pan with butter.
  • Whisk together the flour, sugar, beer, rosemary and Parmesan in a large bowl until evenly incorporated yet slightly lumpy. Transfer to the prepared loaf pan. Bake until golden and a skewer inserted into the center comes out clean, 45 minutes. Unmold onto a rack and let cool. Cut into 1-inch slices and serve with butter.

2 1/2 cups self-rising flour
3 tablespoons sugar
1 can or bottle (12 ounces) warm beer
1 heaping tablespoon chopped fresh rosemary
3/4 cup grated Parmesan
Salted butter, for serving and for greasing the loaf pan
Salted butter, for serving and for greasing the loaf pan

FRENCH ONION ROAST BEEF PULL-APART SANDWICHES

Roast beef, Swiss cheese and richly caramelized onions are stuffed into a whole loaf of rye bread in this delicious recipe. Bake until nicely toasted and melty and serve with a creamy homemade Thousand Island dressing for a bold punch.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 18



French Onion Roast Beef Pull-Apart Sandwiches image

Steps:

  • Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
  • Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
  • Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
  • Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
  • Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
  • Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.

1/2 cup mayonnaise
1/4 cup chopped dill pickles
2 tablespoons ketchup
1 tablespoon drained horseradish
1/2 teaspoon dried dill
1/4 teaspoon onion powder
Dash of hot sauce
Kosher salt
6 tablespoons unsalted butter
2 large sweet onions, sliced
2 teaspoons chopped fresh thyme
2 tablespoons dry sherry
1 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
1 10-inch oval loaf rye bread
12 ounces deli-sliced roast beef
6 ounces Swiss cheese, grated

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



The French Bread image

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

2 cups sourdough starter
10 tablespoons water
1 ½ teaspoons olive oil
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon active dry yeast
4 cups all-purpose flour, or more if needed
2 teaspoons cornmeal
2 cups boiling water
1 egg yolk
1 tablespoon milk

SHORTBREAD

This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.

Provided by Norita Solt

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 6

Number Of Ingredients 4



Shortbread image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
  • Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
  • Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
  • Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 g

¼ cup white sugar
½ cup unsalted butter
1 cup all-purpose flour
⅓ cup white rice flour

MOM'S EASY ONION-PARMESAN TOPPED BREAD

We've been making and enjoying this yummy bread for decades, it's a real family favorite for over forty years! Quick and easy using a storebought French bread (or bake your own). Goes great with just about anything, from grilled steaks to summer salads to spaghetti or lasagna dinners. I'm sure this bread with it's light golden, fluffy topping will become your family's favorite, too. Enjoy! :) Notes: Can either be wrapped in foil and heated on the grill, -or- baked in the oven. Let rest for at least five minutes before cutting and serving. Careful, as topping will be very hot!

Provided by BecR2400

Categories     Breads

Time 23m

Yield 10 serving(s)

Number Of Ingredients 4



Mom's Easy Onion-Parmesan Topped Bread image

Steps:

  • Combine cheese, mayonnaise, and onion.
  • Spread on halved French bread.
  • Place on baking sheet, bake at 375 for 15 to 18 minutes or until bubbly and lightly browned (or wrap in foil and heat on grill).
  • Do not overcook.
  • Remove from oven, let sit 5 minutes, then cut into serving pieces and enjoy. Careful, as topping will be very hot!

Nutrition Facts : Calories 364.9, Fat 7.2, SaturatedFat 1.9, Cholesterol 7.5, Sodium 685.5, Carbohydrate 61.2, Fiber 2.5, Sugar 3.6, Protein 14.1

1/2 cup grated parmesan cheese (Kraft green box is fine)
1/2 cup mayonnaise (do not use light or fat free)
1/4 cup chopped onion
1 loaf French bread, sliced in half lengthwise

REALLY EASY, REALLY GOOD FRENCH BREAD

A dear friend gave me this recipe, swearing that it is too easy to mess up- and she was right! It was delicous, better than anything fresh from the bakery!

Provided by stonecoldcrazy

Categories     Yeast Breads

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 8



Really Easy, Really Good French Bread image

Steps:

  • Dissolve yeast, warm water, and sugar in a small bowl.
  • In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil. Add 1 1/2 cups of flour to the mixture in the large bowl/mixer and mix well. Stir in yeast mixture.
  • Add 1 - 1 1/2 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
  • Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
  • Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife. Brush with egg white. Preheat oven to 400 degrees Fahrenheit. Let loaves rise 30 more minutes.
  • Bake for 25 - 30 minutes.

Nutrition Facts : Calories 171.9, Fat 5.8, SaturatedFat 0.8, Sodium 350.7, Carbohydrate 26.1, Fiber 1, Sugar 2.1, Protein 3.5

1/4 ounce dry active yeast (1 packet)
1/4 cup warm water
1/4 teaspoon sugar
1 cup hot water
1 1/2 tablespoons granulated sugar
1/2 tablespoon salt
1/4 cup oil
2 1/2-3 cups all-purpose flour

FRENCH ONION BREAD

The idea for this loaf was born because I had an extra packet of dry french onion soup mix in my pantry that needed to be used. It was left over from a pot roast recipe I put together a few months ago. The idea is simple. Take the packet of soup mix and dump it into a standard bread dough. The soup mix really adds a great taste to the bread. I have to admit, I did feel a bit silly putting soup mix in a bread recipe. Adding soup mixes to recipes is a very Minnesotan thing to do. I'm not sure what I was going for with the shape of the loaf. I just felt like playing with my food. I wish I hadn't cut the cross in the top. My knife wasn't sharp enough to do it right. Replicating this look is simple. Use a third of the dough to make braids and shape the rest into a ball. Then ring the braids around the outside of the ball. I cut up the bread and served it with the Slow-Roasted Cumin and Garlic Pork that I made last night. The onion flavor in the bread worked so well with the pork. Major drool factor!

Provided by Elises Kitchen

Categories     Yeast Breads

Time 2h30m

Yield 1 loaf

Number Of Ingredients 9



French Onion Bread image

Steps:

  • Add Sugar and Yeast to one of the cups of Warm Water. Stir gently and set aside for five minutes, allowing yeast to get foamy and bubbly.
  • In a large bowl, combine Flour, Soup Mix, Salt, and mix together to combine.
  • Make a well in the center of the flour and add Yeast mixture, the other cup of Warm Water, and Olive Oil. Bring together with hands until dough begins to form.
  • Turn out dough onto floured surface and knead for 10 minutes. Place dough in an oiled bowl, cover with saran wrap, and set a side to rest for an hour and a half or until doubled in size.
  • When dough has rested, preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Remove dough from bowl and work into desired shape. Place on baking sheet, cover, and let rest for another 45 minutes to an hour.
  • Uncover dough and brush top with egg wash. Put in oven.
  • Let loaf bake at 400 degrees for the first 15 minutes, then turn down oven to 350 degrees for the last fifteen minutes.
  • Remove bread and let cool on rack before eating.

3 1/2 cups whole wheat flour
2 cups warm water
1 (1/4 ounce) packet dry active yeast
1 tablespoon sugar
2 tablespoons olive oil
1 (1 1/4 ounce) package French onion soup mix
1 teaspoon salt
1 egg
1 tablespoon water

FRENCH ONION BREAKFAST STRATA

This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.

Provided by Heidi Swanson

Categories     Quick & Easy     Brunch     Breakfast     Egg     Onion     Chive     Garlic     Cheese     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield 6-8 servings

Number Of Ingredients 7



French Onion Breakfast Strata image

Steps:

  • Rub a small splash of olive oil across an 8-inch baking dish, or equivalent.
  • In a medium bowl, whisk together the oil, onion dip mix, and milk. Add the eggs and whisk well again. Arrange the bread cubes in the prepared baking dish in an even layer. Very slowly, drizzle the liquid mixture over the bread and sprinkle with the cheese. Cover the dish and refrigerate overnight.
  • When you are ready to bake, preheat the oven to 350°F and place a rack in the center. Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set and puffy and the edges are golden brown. (Cut into it to be sure it is well cooked.)
  • Serve the strata warm, drizzled with a bit of olive oil and sprinkled with chives.

2 tablespoons extra-virgin olive oil, plus more to grease and drizzle
½ cup French Onion Salt or 1-ounce packet French onion dip mix
2 cups dairy, almond, or oat milk
6 eggs, beaten well
4 cups day-old ½-inch whole grain bread cubes
⅓ cup grated Gruyère cheese
1 bunch chives, minced

QUICK FRENCH BREAD

This is seriously one of the best loaves of French bread I've EVER made - and we bake bread a lot at our house!! AAAANNNND it's super simple and quick! Crusty outside, chewy inside. Especially yummy fresh!!!

Provided by Pawsfurthought

Categories     Breads

Time 1h35m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 6



Quick French Bread image

Steps:

  • Add the yeast to the water in a medium-large bowl, then sprinkle the sugar over the top of it.
  • Let it sit for five minutes or so, or until the yeast mixture looks frothy on top.
  • Stir in the salt, oil, and flour.
  • Put a bowl of water in the microwave and heat it for a couple of minutes.
  • Knead the dough until it's smooth, and comes away from the sides of the bowl easily. Add a bit more flour if it's sticky.
  • Remove the water from the microwave and put in the dough. Let the dough rise in the microwave, door closed, for 15-30 minutes, until dough is almost doubled in size. (it was only about 1 1/2 times bigger for me, and was awesome!).
  • Now remove the dough and divide into two equal balls. Roll into rectangles, and then roll up, jelly roll style. Place both loaves next to each other ion lightly greased cookie sheet. Cover and let rise while you heat your oven to 375 degrees. Bake both loaves for 30-35 minutes, until golden brown.
  • EAT!

Nutrition Facts : Calories 151.9, Fat 2.5, SaturatedFat 0.3, Sodium 118.5, Carbohydrate 28, Fiber 1.2, Sugar 1.4, Protein 4

2 1/2 cups warm water (about 90 degrees, like nice warm bath water)
2 tablespoons yeast (I used Red Star active dry yeast, the big block that lasts forever in the fridge or freezer)
2 tablespoons sugar
1 teaspoon salt
3 tablespoons oil
5 1/2-6 cups flour (I just used plain APF)

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FRENCH BREAD IN ONE HOUR - FOOD STORAGE MOMS
Step Eight. Preheat the oven to (400 °F) = (204 °C ). Just before placing the loaves in the oven to bake, remove the plastic wrap and use a sharp knife to slice a few shallow cuts on the diagonal on the top of the dough. Bake for 25-35 minutes, or until golden brown.
From foodstoragemoms.com


10 SAVORY FRENCH BREAD IDEAS THAT TURN BREAD INTO A MEAL
Food & Drink 10 Savory French Bread Ideas That Turn Bread Into A Meal . March 23, 2018 – 8:25 PM – 0 Comments. By Amber Brady @dessertnowblog More by Amber. 22 Game-Day Snacks and Appetizers ...
From parade.com


10 BEST FRENCH BREAD APPETIZERS RECIPES - YUMMLY
Classic Bruschetta BrianShragg. tomatoes on the vine, extra-virgin olive oil, pepper, basil, salt and 3 more. Summer Sausage Bruschetta Hillshire Farm. dried oregano, shredded mozzarella cheese, French bread, garlic and 5 more. Ragu & Pesto Bruschetta Ragú. pesto, french bread, shredded mozzarella cheese and 1 more.
From yummly.com


10 EASY FRENCH RECIPES ANYONE CAN COOK - THE SPRUCE EATS
Duck Fat Fries. Elaine Lemm. If you are looking for a little "extra" in your fries, try these duck fat fries. A staple in French bistro cuisine, they are crisp, golden, and delicately flavored from the duck fat, which is a perfect fat for deep-frying due to …
From thespruceeats.com


75 EASY QUICK BREAD RECIPES [NO YEAST NEEDED!] | TASTE OF HOME
Cranberry Pumpkin Bread. Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my “secondhand turkey” casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, Illinois. Go to Recipe. Check out these quick bread recipes to make in a loaf pan. 13 / 75.
From tasteofhome.com


EASY CHEESE AND ONION BREAD - THERESCIPES.INFO
Easy Cheese and Onion Bread Recipe - Food.com hot www.food.com. Add milk, water, butter, cheese, and onions. Stir until mixed. Dough should be a bit moist but not watery. Should look very sticky and lumpy. Scoop into greased bread pan. (cooking spray works fine). Even out with a spoon so top is completely flat. Bake for 55 minutes. Let cool for ...
From therecipes.info


FRENCH ONION PULL-APART BREAD RECIPE | MYRECIPES
Step 2. Heat jam, butter, thyme, vinegar, garlic, pepper, and salt in a small saucepan over medium, stirring constantly, until butter is melted, about 3 minutes. (Makes 1 1/4 cups.) Step 3. Using a small spoon or small offset spatula, coat inside of each baguette slice with jam mixture. Stuff 1 cup of the cheese evenly in between slices.
From myrecipes.com


FRENCH BREAD RECIPE – EASY TO MAKE WITH JUST 5 INGREDIENTS
Place on lightly greased pan (or cover pan with reusable parchment paper), seam side down. Allow to rise until double in size. Preheat oven to 400°F. Score the top of each loaf with a sharp knife three times, about 1/3 of the way through the dough. Brush with glaze and bake until golden brown, about 20-25 minutes.
From commonsensehome.com


THE BEST SOFT FRENCH BREAD RECIPE - THE KITCHEN GIRL
How to make soft French bread. Here's a brief overview. Visit the printable recipe card below for detailed instructions. Combine water and yeast (bloom yeast if needed). Add flour and salt. Mix and knead the dough with a stand mixer or by hand. 1st proofing (allow dough to …
From thekitchengirl.com


30 EASY BREAD RECIPES FOR BEGINNER BAKERS | TASTE OF HOME
Chocolate Chip Cranberry Bread. This cranberry quick bread has a few components: the batter, streusel and a glaze. Each, though, is simple to make, and once assembled this loaf is as impressive as it is easy. Plus, it can double as a dessert! Check out these other cranberry bread recipes.
From tasteofhome.com


EASY FRENCH BREAD - REAL LIFE DINNER
Instructions. In a large plastic mixing bowl combine warm water, yeast and sugar, allow to proof for 5-10 minutes or until yeast gets foamy and bubbly. If using instant yeast you don't need to wait for it to proof. Next, add the salt and olive oil. Mix together with a fork and then add 2½ cups of flour.
From reallifedinner.com


EASY FRENCH BREAD RECIPE - THE KIWI COUNTRY GIRL
Step 1: Make the dough. Add water, yeast and sugar to the bowl of a stand mixer and combine using the dough hook or add to a large bowl and whisk together if making by hand. Allow to sit for 5 minutes for the yeast to activate.
From thekiwicountrygirl.com


ROBINHOOD | FRENCH BREAD – SMALL LOAF
Ingredients. Small Loaf (1lb/2cup machine) 1 cup water. 2 cups Robin Hood ® Best For Bread Homestyle White Flour. 1 tbsp sugar. 1 tsp salt. 1 tsp bread machine yeast. Serving Size: …
From robinhood.ca


ONE POT CREAMY FRENCH ONION PASTA BAKE. - HALF BAKED HARVEST
1. Preheat the oven to 400 degrees F. 2. Melt the butter, onions, and honey together in a large pot over medium-high heat. Cook, stirring occasionally until softened, about 5 minutes. At this point, you want to slowly add 1/2 cup of the wine, 1/4 …
From halfbakedharvest.com


FRY BREAD (SCONES OR ELEPHANT EARS) | FAVORITE FAMILY RECIPES
Freeze leftover scones in an airtight container in the freezer for up to two months. To reheat, it’s best to wrap the scones in foil, then heat in the oven at 375 degrees for about ten minutes until hot. Open up the foil for the last five minutes to …
From favfamilyrecipes.com


EASY CRUSTY FRENCH BREAD (VIDEO) - LIFE AS A STRAWBERRY
Cook bread for 30 minutes. After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color and you have a beautiful brown crust.
From lifeasastrawberry.com


14 POPULAR FRENCH BREAKFAST FOODS - INSANELY GOOD
9. Cafe Au Lait. Cafe au lait is French for coffee with milk, but not just any milk. It’s steamed milk that tops your coffee with frothy, foamy goodness. It’s a French staple that is so elite compared to standard drip coffee. Give your morning caffeine a …
From insanelygoodrecipes.com


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