STUFFED FRENCH BREAD RECIPE RECIPES

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STUFFED FRENCH TOAST I RECIPE | ALLRECIPES



Stuffed French Toast I Recipe | Allrecipes image

Serve warm with a dollop of orange marmalade on the top and a good cup of coffee. Even though orange marmalade isn't a particularly popular preserve in my area of the country, it really makes this special. You can replace the liqueur with any flavored liquid non-dairy coffee creamer.

Provided by MIRANDAK

Categories     French Toast

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

1 (1 pound) loaf French bread
1 (8 ounce) package cream cheese
4 eggs
¼ cup Irish cream liqueur
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons butter
⅓ cup orange marmalade

Steps:

  • Slice the French bread on a slant, giving each side of the slice a nice surface area. Slice the brick of cream cheese into 1/2 inch thick slices. Make a slit in each slice of French bread through the crust to form a pocket. Place a slice of cream cheese in each pocket; set aside.
  • In a small bowl, beat together eggs, Irish cream liqueur, cinnamon and nutmeg.
  • Melt butter in a griddle or frying pan over medium-low heat. Briefly dip the bread slices in the egg mixture and place on the griddle. Brown on both sides and serve warm with a dollop of orange marmalade on top.

Nutrition Facts : Calories 614.2 calories, CarbohydrateContent 72.1 g, CholesterolContent 210.3 mg, FatContent 25.9 g, FiberContent 2.4 g, ProteinContent 19.1 g, SaturatedFatContent 14.5 g, SodiumContent 816.6 mg, SugarContent 20.8 g

PAIN DE CAMPAGNE - COUNTRY FRENCH BREAD RECIPE | ALLRECIPES



Pain de Campagne - Country French Bread Recipe | Allrecipes image

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     White Bread

Total Time 5 hours 25 minutes

Prep Time 3 hours 0 minutes

Cook Time 25 minutes

Yield 2 loaves

Number Of Ingredients 8

½ teaspoon instant yeast
½ cup warm water (110 degrees F/45 degrees C)
¾ cup whole wheat flour
2 ½ cups warm water
½ teaspoon instant yeast
6 cups unbleached bread flour
1 tablespoon kosher salt
2 tablespoons cornmeal for dusting

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, CarbohydrateContent 10.1 g, FatContent 0.3 g, FiberContent 1.6 g, ProteinContent 1.9 g, SodiumContent 723.6 mg, SugarContent 0.1 g

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