NEW ORLEANS FRENCH BREAD RECIPE RECIPES

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NEW ORLEANS FRENCH BREAD RECIPE - SOUTHERN.FOOD.COM



New Orleans French Bread Recipe - Southern.Food.com image

Make and share this New Orleans French Bread recipe from Food.com.

Total Time 3 hours 5 minutes

Prep Time 20 minutes

Cook Time 2 hours 45 minutes

Yield 3 Loafs

Number Of Ingredients 7

2 1/4 teaspoons active dry yeast (1 pkg)
1 tablespoon salt
1 tablespoon sugar
2 cups warm water
5 -5 1/2 cups flour
2 tablespoons butter, melted
2 tablespoons cornmeal

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.

Nutrition Facts : Calories 869.7, FatContent 10, SaturatedFatContent 5.2, CholesterolContent 20.4, SodiumContent 2390.6, CarbohydrateContent 168.2, FiberContent 6.6, SugarContent 4.8, ProteinContent 23.2

NEW ORLEANS FRENCH BREAD RECIPE - FOOD.COM



New Orleans French Bread Recipe - Food.com image

From "Home Cooking" Magazine. If you've never tried to make a traditional French baguette - it's easier than you think. This recipe makes 4 loaves, perfect for freezing extra bread to accompany future meals all winter long.

Total Time 4 hours 15 minutes

Prep Time 3 hours 30 minutes

Cook Time 45 minutes

Yield 4 loaves, 4 serving(s)

Number Of Ingredients 6

1 (1/4 ounce) package dry yeast
2 1/2 cups warm water (105 to 115 degrees)
2 tablespoons sugar, divided
1 tablespoon salt
6 1/2-7 cups flour, divided
1 egg white, slightly beaten

Steps:

  • Preheat oven to 450 degrees.
  • Combine yeast, water and 1 teaspoon sugar in a large bowl, stirring until dissolved. Stir in remaining sugar, salt and 6 cups flour to form a stiff dough.
  • Turn dough onto a surface sprinkled with remaining flour; knead dough for 8 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free of drafts, 1 1/2 hours or until doubled in bulk. Turn dough out onto a lightly floured surface. Cover and let rest 15 minutes. Knead 3 to 4 times.
  • Divide dough into 4 equal portions; roll each portion into a 13x7-inch rectangle. Roll up each rectangle, jelly-roll fashion, starting at a long end. Pinch seams and ends together to seal. Place loaves, seam side down, in 4 heavily greased baguette pans or on baking sheets.
  • Cut 3 or 4 diagonal slashes, 3/4 inch deep, in top of each loaf. Cover and repeat rising procedure 1 hour or until doubled in bulk. Brush loaves with egg white. Bake 15 minutes, reduce heat to 350 degrees and bake 30 minutes or until loaves sound hollow when tapped. Remove bread from pans or baking sheets immediately; cool on wire racks.

Nutrition Facts : Calories 773.3, FatContent 2.1, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 1765.7, CarbohydrateContent 162.1, FiberContent 5.9, SugarContent 6.9, ProteinContent 22.6

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