CRUSTY COUNTRY STYLE FRENCH BREAD
This recipe came with a Williams- Sonoma French Bread pan my In-Laws gave me for Christmas. (I have wonderful In-Laws :)) I have only tried this recipe in the specified pan and it is absolutely delicious! Crusty on the outside and soft and chewy on the inside. The technique is a bit unusual compared to what I was used to, but it is well worth the effort. I don't know if it is the recipe, the technique, the pan, or a combination of all 3 that makes these loaves so tasty, but this is now my standard recipe. Just a note: This recipe prints out on 2 pages. Thought I'd mention it if you want to print 2 sided to save paper ;)
Provided by Brenda.
Categories Yeast Breads
Time 4h10m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves.
- Add the yeast and stir gently to mix.
- Let stand until foamy, about 5 minutes.
- In the bowl of an electric mixer fitted with the dough hook, combine 4 cups of the flour and the salt. Beat on low speed just until combined.
- Slowly add the yeast mixture and beat just until incorporated about 1 minute.
- Increase the speed to medium low to medium and beat for 10 minutes adding more flour, about 1/4 cup at a time, until the dough is elastic and pulls away from the sides of the bowl. (I used speed 4 on my Artisan when I still had it and now use speed 2 with my P600).
- Turn the dough out onto a lightly floured surface and knead for 1 minute.
- Form into a ball and dust lightly with flour.
- Sprinkle a little flour into a bowl and transfer the dough to the bowl.
- Cover with plastic wrap and let rise in a warm place until doubled in bulk. 45-60 minutes.
- Turn the dough out onto a lightly floured surface.
- Punch down the dough and knead for a few seconds.
- Form the dough into a ball and return to the bowl again.
- Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk. 20- 30 minutes.
- Turn the dough onto a lightly floured surface and punch down.
- Cut the dough into 2 equal pieces and shape each into a ball.
- Let rest 5 minutes.
- Line a french bread pan with a clean kitchen towel (a large flour sack towel works well) and sprinkle with a little flour.
- Roll each ball into a log with tapered ends, about the length of the pan, and place on the towel in the pan. Cover with the overhanging edges of the towel and let rise in a warm place for 20 minutes.
- Position an oven rack in the lowest position of the oven, and place a baking pan 1/3 full of boiling water on the rack.
- Preheat oven to 425 F (220C).
- Gently lift the towel holding the loaves off of the pan, taking care not to let the loaves touch each other and set on a work surface.
- Spray the pan with non-stick cooking spray and using the towel as a guide gently flip each loaf into a well in the pan.
- Brush off excess flour.
- Using a sharp knife, make 3-5 diagonal slashes in the loaves about 1/4 inch deep (6mm).
- Brush with the beaten egg white mixture.
- Bake on center rack until the bread sounds hollow when tapped, about 30-35 minutes.
- Transfer the pan to a wire rack and cool the loaves in the pan until room temperature.
PAIN DE CAMPAGNE - COUNTRY FRENCH BREAD
I got this recipe out of a novel and made some minor changes. It is a yummy French bread that is worth the wait.
Provided by violet
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 5h25m
Yield 8
Number Of Ingredients 8
Steps:
- To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the mixture resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe.
- When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. Stir well to combine. Add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir.
- Transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle. Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the touch. Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes.
- Place the dough in an oiled bowl, turning to coat the surface of the dough with oil. Cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours.
- Deflate the dough and cut it into two pieces. Shape the dough into two rounds, cover them with plastic or a damp cloth, and allow the dough to rest for 30 minutes at room temperature.
- Shape the dough into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place the loaves, seam-side up, on the floured cloth. Dust the tops of the loaves with flour, cover with a damp towel, and let rise until doubled in bulk again, about two hours.
- Preheat an oven to 375 degrees F (190 degrees C).
- Sprinkle a baking sheet with cornmeal. Gently transfer the risen loaves to the baking sheet, placing them seam-side down on the cornmeal. Make several diagonal slashes in the loaf with a serrated knife or razor blade.
- Immediately place the scored loaves in the preheated oven. Bake the bread until the loaves are golden brown, about 25 to 30 minutes. Cool the loaves on wire racks.
Nutrition Facts : Calories 47.6 calories, Carbohydrate 10.1 g, Fat 0.3 g, Fiber 1.6 g, Protein 1.9 g, Sodium 723.6 mg, Sugar 0.1 g
FRENCH COUNTRY BREAD
I spent years messing around trying to come up with the ultimate French-style, crisp-crusted bread, and many times came within bragging distance. But with this recipe closely adapted from Paula Wolfert's Country-Style Bread in The Cooking of South-West France - I've found it! It is the simplest of breads: flour, water, salt, yeast. It's good, chewy, coarse, basic: more European than American in taste and texture. Made without fat, sugar or milk, it has a very crisp crust, made even crisper by an in-oven spritzing with water. Thanks to a starter made a day or two ahead of time, it has the faintest tang of sourness. The length of kneading time may seem daunting; so if you do not have a sturdy mixer, have a friend handy.....
Provided by NcMysteryShopper
Categories Yeast Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 8
Steps:
- One to two days before you plan on serving the bread, make the starter; in a medium-size bow. Dissolve the yeast in the warm water and let it proof until foamy. Stir in the flour and mix until smooth. Cover the bowl tightly with plastic wrap and let stand at room temperature.
- On bread-baking day; make the dough: Transfer the starter (don't worry if it has separated) to the large bowl. Add the lukewarm water and the fine sea salt and stir well to combine. Begin adding the flour one cup at a time, beating well after each addition. Make sure each cup is absorbed before you add the next. If the dough is tacky after all of the flour has been added, add an additional one or 2 tablespoons of flour.
- Knead the dough on a lightly floured surface until it is smooth and elastic. This will take 20 minutes by hand; if you have a mixer with dough hook, 8 to 10 minutes will do the trick. If you use a dough hook, do give the dough a few last turns by hand. You want a consistency that is smooth elastic and somewhat soft.
- Flour the inside of a large bowl and place the dough in it. Cover with a clean cloth and let rise in a warm place until doubled in bulk, about 1 ½ to 2 hours. Punch down the dough, and knead it quickly - 15 or 20 turns - then return it to the bowl and let it rise until doubled in bulk a second time. The second rising is usually a little quicker, 1 ¼ to 1 ½ hours. Punch down again, reflour the rising bowl, add the dough, and let rise a third time.
- As the bread is one its third rise, preheat the oven to 450 degrees and have at hand a plastic mister, such as you use for plants, filled with spring water. Place a baking sheet as close in size as possible to that of an oven rack on the middle rack. The sheet mimics an oven floor. Sprinkle a second, smaller baking sheet well with cornmeal.
- When the dough has risen the third time, invert it carefully out of the bowl onto the cornmeal-sprinkled sheet, and using a razor, slash the top with two or three Xs, 1/16 or 1/8 inch deep. Lower the oven heat to 400, spritz the interior of the oven 3 or 4 times with the mister and immediately slide the bread in, on its baking sheet, across the baking sheet already in the oven. Bake the bread 40 to 60 minutes, opening the oven and spritzing the inside once more, halfway through the baking. The bread is done when it is golden brown and sounds hollow when thumped on its bottom. Cool the bread on a wire rack.
Nutrition Facts : Calories 3382, Fat 10.5, SaturatedFat 1.7, Sodium 10490.6, Carbohydrate 709.4, Fiber 37.8, Sugar 2.7, Protein 102.7
NO-KNEAD COUNTRY BREAD
This delicious and gorgeous loaf is part recipe, part science experiment, and part fun family project when you're all stuck in the house together looking for things to do. Even though it takes many, many hours, the texture you get is just incredible. Spread with butter and jam, if desired.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 20h50m
Yield 12
Number Of Ingredients 5
Steps:
- Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.
- Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
- Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.
- Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.
- Preheat the oven to 450 degrees F (230 degrees C).
- Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.
- Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 28.9 g, Fat 0.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 241.9 mg, Sugar 0.3 g
FRENCH COUNTRY BREAD
A simple European-style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor.
Provided by Stephen Carroll
Categories Bread Yeast Bread Recipes White Bread Recipes
Time P1DT2h40m
Yield 30
Number Of Ingredients 8
Steps:
- The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
- The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing 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.
- Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 20.4 g, Fat 0.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 156.6 mg, Sugar 0.1 g
HOME-STYLE FRENCH BREAD
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.
CRUSTY FRENCH BREAD
I adore this recipe for it's simplicity and versitility! I have added everything from cinnamon sugar to garlic and cheese to this bread, and it still turns out beautifully every single time! If you have the time, this bread really benefits if allowed one single, overnight rise covered in the fridge. The yeast flavors develop perfectly, and the texture is much nicer.
Provided by Wildflower5656
Categories Yeast Breads
Time 2h10m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 5
Steps:
- Proof the yeast in the water and sugar.
- Knead in salt and flour until dough is well-developed.
- Let rise until double in size.
- Knead down gently, and allow to rise again.
- Form dough into two loaves and drop into greased bread pans. Allow to rise again.
- Bake at 400* until the loaves pull away from the pan edges, and sound hollow when tapped.
- *For really beautiful loaves, egg wash each toward the end of baking time with 1 well-beaten egg plus 1 TB of water.*.
Nutrition Facts : Calories 86, Fat 0.2, Sodium 117.4, Carbohydrate 18.1, Fiber 0.7, Sugar 1.3, Protein 2.4
More about "french country bread food"
FRENCH-STYLE COUNTRY BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir all of the starter ingredients together to make a thick, pudding-like mixture.
- To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups (390g) of the flour, and the salt. The dough will be a loose, messy mass.
- Knead the dough, adding up to an additional 3/4 cup (90g) flour (as necessary to make a soft dough), 10 to 12 minutes.
- Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap, and let it rise until almost doubled (depending on the weather, this could be 1 to 2 hours).
- Deflate the dough gently, but don't knock out all the air; this will create those "holes" so important to French bread. For one large loaf, form the dough into a round ball; for two loaves, divide the dough in half and shape into two balls.
- Place a semolina- or cornmeal-dusted piece of parchment paper onto a baking sheet. Gently place the ball(s) of dough on the baking sheet, seam-side down.
- Cover the bread gently with lightly greased plastic wrap, and let it rise until it's puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes.
- Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven.
- Bake the bread for about 25 to 30 minutes, or until it's a rich golden brown, and its interior temperature registers at least 190°F on a digital thermometer.
FOUR HOUR FRENCH COUNTRY BREAD | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
9 MOST POPULAR FRENCH BREADS - TASTEATLAS
From tasteatlas.com
FRENCH COUNTRY BREAD, IMPROVED VERSION – HEALTHY FOOD RECIPES – …
From undirect.com
BREAD IN FRANCE IS A CULTURAL EXPERIENCE
From thegoodlifefrance.com
FRENCH COUNTRY BREAD | ETSY
From etsy.com
THIS FRENCH COUNTRY BREAD IS THE ULTIMATE WEEKEND …
From hvmag.com
THE HISTORY OF BREAD IN FRANCE - BUSBY’S BAKERY
From busbysbakery.com
THE 5-MINUTE ESSENTIAL GUIDE TO FRENCH BREAD - FRANCE
From france.fr
FRENCH COUNTRY BREAD RECIPE - WEBETUTORIAL
From webetutorial.com
35 TYPICAL FRENCH FOOD (MOSTLY YUMMY, SOME WEIRD)
From france-hotel-guide.com
RUSTIC FRENCH BREAD RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
FRENCH COUNTRY BREAD PICTURES, IMAGES AND STOCK PHOTOS
From istockphoto.com
FRENCH FOOD: 50 POPULAR FRENCH DISHES - CHEF'S PENCIL
From chefspencil.com
HOMEMADE NO KNEAD BREAD: FOUR HOUR FRENCH COUNTRY BREAD
From shescookin.com
THE BEST BREAD FOR MAKING FRENCH TOAST - FOOD NETWORK
From foodnetwork.com
FRENCH COUNTRY BREAD – PAIN DE CAMPAGNE RECIPE
From bakerrecipes.com
TYPES OF FRENCH BREAD: 12 OF OUR FAVORITE FRENCH LOAVES
From tasteofhome.com
CRUSTY COUNTRY FRENCH BREAD - THE GOOD ENOUGH KITCHEN
From goodenoughkitchen.com
BATARD BREAD: WHAT IT IS & HOW TO MAKE IT - BREADNEWBIE
From breadnewbie.com
FRENCH COUNTRY BREAD WITH NUTS – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
FRENCH STYLE COUNTRY BREAD - GOURMET KITCHENWORKS
From gourmetkitchenworks.com
SOFT COUNTRY FRENCH BREAD - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
SOURDOUGH FRENCH COUNTRY BREAD - ALL THINGS BREAD
From breadsandsweets.com
THE FRENCH AND THEIR BREAD - FRENCH RULES FOR EATING BREAD
From spoonuniversity.com
COUNTRY FRENCH BREAD - GET THE GOOD STUFF
From goodstuff.recipes
11 POPULAR TYPES OF FRENCH BREADS - SNIPPETS OF PARIS
From snippetsofparis.com
IN FRANCE, BUCOLIC BAKERS COOK UP REAL COUNTRY BREAD
From worldcrunch.com
FOOD PROCESSOR FRENCH-STYLE BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
11 MOST POPULAR FRENCH BREADS TO TRY IN FRANCE
From journeytofrance.com
FRENCH COUNTRY BREAD – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
FRENCH COUNTRY BREAD - RECIPE - FINECOOKING
From finecooking.com
CLASSIC FRENCH BREADS YOU'LL FIND IN BOULANGERIES ACROSS FRANCE
From talkinfrench.com
FRENCH COUNTRY SOURDOUGH BREAD RECIPE (MADE SIMPLE)
From lemonzestandbasil.com
15 DIFFERENT TYPES OF FRENCH BREAD (COMPLETE LIST)
From thecoldwire.com
FRENCH COUNTRY SOUR DOUGH BREAD RECIPE | BARBARA BAKES
From barbarabakes.com
FRENCH COUNTRYSIDE BREAD FAST2EAT | FAST2EAT
From fast2eat.com
FRENCH COUNTRY BREAD FOOD- WIKIFOODHUB
From wikifoodhub.com
TOP FIVE FRENCH BREADS - TASTE OF FRANCE
From tasteoffrancemag.com
LIST OF FRENCH BREADS - WIKIPEDIA
From en.wikipedia.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love