Spiced Braided French Bread Food

DEBRA'S BRAIDED FRENCH BREAD

Steps:

• In a large mixing bowl, stir 3 tbsp of yeast into 3 1/2 cups of warm water.
• Stir until yeast is disolved. Let stand for a few minutes.
• When yeast starts to froth on the top, dump into stand mixer. Then add 3/4 cups sugar, 1/3 cup softened butter, 4 tsp's of salt. Mix on low speed for about a minute or so.
• Start adding flour to the mixture 2 cups at a time. Allow it to mix in for about 20-30 seconds before adding the next 2 cups.
• After adding all 8 cups of flour, you should have a soft, elastic dough. If the dough is super sticky, add another 1/2 cup-1 cup of flour. Let mix for a few minutes until all the flour is worked in.
• Spray a large bowl with a non-stick cooking spray and place the dough in the bowl.
• Cover bowl with a damp towel. I run hot water on a clean flour sack towel to get it wet. You can use any tea or dish towel, just make sure it's clean and not a heavy towel. You don't want the top of the dough to dry out.
• Place the bowl of dough covered with the damp towl in a warm place. I use the proofing setting on my oven or the proofing mode on my bread warming drawer to speed it up. You can turn on your oven for a few minutes to get it warm, then turn it off and set inside the oven. Be careful to not get it over 100 degrees or so. You want it warm, not hot.
• Let the dough rise until double in size. If the towel sticks to the top of the dough, gently remove the towel. You can always remove the towel towards the end and use the squirt bottle with water to keep the top of the dough moist. You don't want it to dry out.
• Sprinkle some flour onto a clean surface. I use a flour sifter to sprinkle the flour out more evenly.
• Dump the dough onto the floured surface.
• Try to get the dough into somewhat of a misshapen rectangular shape.
• Then start pulling and stretching sections from the side and pull it over on top of the dough towards the middle and press lightly down.
• This helps give the dough a more uniform look.
• When you've got it looking more uniform in shape, turm it over onto the flat, smooth side.
• Pat the ends to make it more flat and a long rectangle. This doesn't have to be perfect, just get it as close to this shape as you can.
• I do this process to make it easier to cut equal amounts of dough for each of the sections you are going to braid. I make little lines on the top of the dough with my dough scraper to section it into 9 or 12 sections. If you want 4 smaller loaves, do 12 sections. If you want 3 larger loaves, do 9 sections.
• Use the squirt bottle with water to lightly mist the top of dough every so often so that it doesn't dry out while you're sectioning and braiding. I also keep the dough covered with the damp tea towel to keep it from drying out.
• Cut 3 sections at a time, then cover up the dough while you braid each loaf. Use your hands to strech and roll each piece into about a 10"-12" piece.
• Pinch the three pieces together with the middle piece on top.
• Tuck the three pieces under themselves. You may need to hold them down with one hand while you start the braid with the other.
• You can tuck the end under more once the whole loaf has been braided so don't worry if it's not perfect.
• Take the right section over the middle section to start the braid.
• Then take the left section and continue the braid.
• The dough will keep stretching and getting longer as you braid.
• Keep the braid going and don't worry if it's not perfect. The dough will rise and and hide all your imperfections.
• When you get to the end, pinch the 3 pieces of dough together and tuck under. Check the end you began with and make sure it's tucked under too. Get your baking sheets out (you'll need two) and spray with non-stick cooking spray. Preheat your oven to 400 degrees.
• Now that the braid is done, use your dough scraper and your hand and gently lift the dough and set it on the baking sheet.
• You can get two braids on a standard baking sheet pan. I alternate the braided loafs so that they are opposite to each other. Cover with the damp towel again and let rise another 20-30 minutes.
• Bake for 15-20 minutes depending on your oven. When the top is dark golden brown, it's done.
• Remove from the oven and brush the tops with butter.
• Vatiations: Brush the dough with an egg wash or milk and sprinkle with sesame seeds or poppy seeds before baking. You can make into individual french rolls, small braided rolls or just round shaped rolls.

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

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.

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.

BRAIDED EGG BREAD

Steps:

• In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly 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 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

FAILPROOF FRENCH BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine according to manufacturers directions.
• Start machine on dough setting.
• When dough cycle is complete, remove dough with floured hands and cut in half on floured surface.
• Take each half of dough and roll to make a loaf about 12 inches long in the shape of French bread.
• Place on greased baking sheet and cover with a towel.
• Let rise until doubled, about 1 hour.
• Preheat oven to 450°.
• Bake for 15 to 20 minutes or until golden brown, turning pan around once halfway during baking.
• Remove baked loaves to wire racks to cool.

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.

HERB-SEASONED FRENCH BREAD

Steps:

• Slice french bread into 1 inch slices. Combine remaining ingredients, mixing well; spread butter mixture between bread slices.
• Wrap loaf in aluminum foil; bake at 350 degrees for 15 minutes or until thoroughly heated.

A SIMPLE BRAIDED BREAD

Steps:

• Thaw frozen bread until it can be cut in half (lengthwise) with a sharp knife, but has not started to rise.
• Take the halves and roll them out to about 16 inches in length and about 1 inch in diameter. The length and width are not that important, but they should all be the same length and width.
• Braid 3 of the halves together to make 2 loaves. Tuck the ends under so they will stay together and not burn.
• Place the loaves on a baking sheet that has been sprayed with non-stick spray and coated with corn meal. The corn meal is not necessary but addes that homemade look.
• Brush the egg wash on the bread and sprinkle with the poppy or sesame seeds.
• Let rise until double in size (Appr. 45 min.).
• Preheat oven to 375 degrees.
• Place loaves in the center of the oven and bake for 25-30 minutes or until the bread tapped sounds hollow. Option--at the end of 15 minutes turn the bread around. This insures even browning.
• Remove the bread from the baking sheet and cool on a wire rack.
• Note: I make this bread at Christmas time and give them to friends along with homemade cookies and candy.

TASTE OF LOUISIANA SPICED BREAD BRAID

Steps:

• Place water, oil, paste and cheese in bread machine. Top with flour, place the spices and garlic in one corner, salt and sugar in separate corners. Make a hole in the center and place the yeast.
• Set machine to dough cycle and press start.
• Lightly spray baking pan.
• When dough cycle has finished turn out on to a flour surface.
• Divide into 3 pieces making a rope of each.
• Place each next to each other. Start at center and braid to end and tuck ends under.
• Turn dough around and braid the remaining ropes and tucks ends under.
• Place the bread on the oiled pan cover with plastic wrap and let rise for 45 minutes.
• Meanwhile preheat oven to 400 degrees.
• Remove wrap and glaze the bread with the egg.
• Bake for 30 minutes.

TRADITIONAL FRUITY AND SPICED BREAD PUDDING - WITH BRANDY!

Steps:

• First marinate the fruit & peel in the brandy - set aside.
• Tear the bread into even sized pieces and soak in the milk for about 30 minutes.
• Pre-heat oven to 180C/350F/Gas 4.
• Melt the butter in the microwave or a small saucepan.
• In a large roomy bowl, mix the sugar, beaten eggs, melted butter, spices, orange & lemon zest together, then add the brandy-soaked fruits & mix well again.
• Tip it all into the milk soaked bread.
• Mix it all together - and then pour into a well buttered baking dish.
• Sprinkle demerara sugar on top & add some grated nutmeg if you wish.
• Bake for 1 hour, or until the bread pudding is well puffed up, crispy and golden brown. It will sink on cooling, but that's fine!
• Cut into squares - serve warm with cream, ice-cream or custard.
• As a final flourish - you can also grate some orange zest over the cream etc!
• N.B. You can also make this with Brioche or any type of Bread product, as long as it it not too savoury.