NEW ORLEANS FRENCH BREAD RECIPES

Steps:

• In a large bowl, dissolve the yeast, salt and sugar in warm water.
• Gradually stir in flour, adding only until the mixture refuses to absorb more.
• On a floured board knead the dough for 3-4 minutes.
• Transfer the dough to a greased bowl and brush the top lightly with butter.
• Cover with a damp cloth.
• Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk.
• Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess.
• Punch down the dough.
• Transfer the dough to a floured board and divide it into thirds.
• Roll each portion into an 8 x 13 inch rectangle.
• Roll each rectangle up from the long side, seal and shape ends.
• Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops.
• Brush lightly with melted butter.
• Let rise in a warm place about 45 minutes.
• Place the bread on the middle rack in oven.
• Place a pan of hot water on bottom of oven.
• Bake at 450 degrees for 5 minutes.
• Reduce oven temperature to 350 degrees and continue baking for 30 minutes.
• Note: Cooking time includes rising times.

Steps:

• To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.
• Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.
• Preheat oven to 350°.
• Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.
• To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce.