CRUSTY FRENCH LOAF
A delicate texture makes this French bread absolutely wonderful. I sometimes use this French bread recipe to make breadsticks, which I brush with melted butter and sprinkle with garlic powder. -Deanna Naivar, Temple, Texas
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 pieces).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a 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 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
MINI FRENCH LOAVES
They may look small, but these pint-sized loaves from CT's crafty home economists are big on flavor. The secret's the hearty seasonings and cheeses you mix right in. Our cooking crew adds that you can bake two big loaves instead of six little ones-Taste of Home Test Kitchen
Provided by Taste of Home
Time 45m
Yield 6 mini loaves.
Number Of Ingredients 10
Steps:
- In a bowl, dissolve yeast in water. Add sugar, seasonings, cheeses and 2 cups flour; beat until smooth Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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 hour. Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Roll up from long side; seal well. Cut each into three 5-in. loaves; seal ends. Place seam side down on a greased baking sheet. Brush loaves with water. Cover with plastic wrap coated with cooking spray; let rise until nearly doubled, about 30 minutes With a very sharp knife, make three shallow diagonal cuts across top. Bake at 400° for 15-20 minutes or until golden. Remove from pan; cool on a wire rack Brush with butter.
Nutrition Facts :
MINI FRENCH BREAD LOAVES (SERVES 2)
Since both of my kids are in college, most nights it is just DH and I for dinner, so I decided to buy the book "Small -Batch Baking" by Debby Maugans Nakos. We love fresh baked bread, but find the recipes make too much for us, so this makes two mini loaves. These are soft on the inside and with a crispy crust. Because these have no fat, they don't save well, so best served same day of baking. NOTE: This takes many hours of rising, not a good recipe for the weekdays if working, but great for a weekend or if you don't work. The long rising times really allow for the flavor development. You will need to allow at least 5 hours rising time.
Provided by diner524
Categories Yeast Breads
Time 15m
Yield 2 mini loaves, 2 serving(s)
Number Of Ingredients 4
Steps:
- Place the bread flour, salt, and yeast in a food processor, and process for 3 seconds to blend. With the machine running, pour 1/4 cup plus 3 tablespoons water through the feed tub; process until the dough holds together, about 20 seconds. The dough should be a sticky mass, and it should appear difficult to knead by hand. If the dough is too dry, add more water, a tablespoon at a time, processing for 5 seconds after each addition.
- Lightly grease a medium-size mixing bowl with olive oil. Place the dough in the bowl and turn it to coat it with the oil. Cover the bowl loosely with plastic wrap, and let the dough rise at room temperature until it has nearly doubled in bulk, 2 to 3 hours.
- Punch the dough down and let it rise again until nearly doubled in bulk, about 2 hours.
- Sprinkle a cutting board or work surface with a little flour, place the dough on it, and cut the dough into 2 pieces. Shape the pieces into balls, sprinkling them with a little flour if necessary to make them easier to handle. Place the balls of dough on an ungreased baking sheet. Sprinkle a little flour over each round (to keep the plastic wrap from sticking), and cover them lightly with plastic wrap. Let the dough balls rise until nearly doubled in bulk, 1 to 1 1/2 hours.
- Place a rack in the center of the oven and preheat the oven to 400 degrees F. To make a crisp crust, fill a clean spray bottle with water and spritz the inside of the oven with water just before you slide the bread into the oven.
- Bake the bread rounds until golden and crusty, about 10 minutes. Fremove the baking sheet from the oven or, If you like a crustier loaf, leave the bread in the oven with the door closed for 5 minutes after you have turned off the oven.
- Transfer the bread to a wire rack to cool. Serve it warm or at room temperature.
CLASSIC WHITE LOAF
Once you've mastered this basic loaf, the bread-making world's your oyster
Provided by Barney Desmazery
Time 2h
Yield 16 slices
Number Of Ingredients 5
Steps:
- Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
- Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
Nutrition Facts : Calories 111 calories, Fat 1 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.31 milligram of sodium
SMALL ULTRA-LIGHT HEALTHY FRENCH BREAD LOAF (ABM) BREAD MACHINE
This carefully adapted bread machine recipe makes a superb, wonderfully light and open-textured French style loaf, but smaller than most - ideal for one or two people. This recipe is also much lower calorie and lower fat than most and is sugar-free, lactose-free and egg-free. The small size is perfect if, like me, you live alone and adore fresh baked bread but find most bread machine loaves are just too big unless you eat nothing but bread all day or you don't mind it a bit stale / defrosted. This is my favourite loaf and I make it a lot. A couple of things I've learned from the various modifications I've experimented with are: Don't use water COLD and straight from the tap if possible - do let it warm up to room temperature before using for this loaf. French loaves are made differently to other breads and this is quite important. I used to use filtered tap water, but found that any cheap bottled spring water makes sufficient improvements in taste that its worth using if you have it to hand. I almost always add Vitamin C Powder (you get it from Pharmacy) as it is a recognised major flour improver and additionally helps the bread keep fresh for longer. Original recipe called for 15g butter but I 've found this is vastly excessive unless you care for the buttery richness. I do in my scones and shortbread - not in my white bread. Have personally found that 9g of (firm) baking margarine gives wonderful taste and texture. Commercially, vegetable oil is used for French bread and I like it just fine with oil - at least for health purposes - it becomes more savoury too. 1/2 a tablespoon is plenty. If you are looking for a small, exceedingly healthy white loaf with wonderfully light and moist texture then do give this a run - I'm sure you'll be delighted!
Provided by Ethan UK
Categories Yeast Breads
Time 52m
Yield 7-8 slices, 8 serving(s)
Number Of Ingredients 6
Steps:
- Remove pan from Bread machine and place on a electronic kitchen scale, and zero scale.
- Weigh 210ml (210ml water weighs 210g) and rest of ingredients carefully into the pan, in the order listed (if you have the time, do have a read through of the notes :).
- Select French Loaf cycle (or Wholewheat/Wholemeal cycle if no French Loaf cycle available) and select crust/firmness if necessary required for your machine. (I feel that this loaf benefits from a fairly firm crust - as long as it's not burnt!).
- Start Machine.
- Notes:.
- Time listed is for the actual baking part of my machine's French Bread cycle. They vary by manufacturer.
- I took this recipe originally from a machine which had a 6-hour French loaf cycle but my machine makes a French loaf in 4 hours. My mum's does it in 2 3/4 hours. I've found that the results are pretty consistent regardless of machine, although you occasionally need to increase/decrease amount of yeast to marry the recipe to the 'rise' component of your machine's cycle.
- My machine has an un-overrideable 20 minute pre-heat before it does anything whatsoever whenever I use this cycle, so I need to take the following precautions so that the yeast doesn't make contact with any liquid before kneading starts which I recommend to you:.
- When pouring the water do try to pour gently trying to avoid slashing up sides.
- When adding the flour, do try to cover the water completely if possible.
- When adding the yeast, if necessary/inclined try making a dip (or 'well') in the top of the flour and carefully pouring the yeast into the dip/well.
- If using yeast in sachet form it's worth measuring it onto a teaspoon first and holding some of the sachet (depending on sachet size).
- Here in Europe most of our cooking is weight-based rather than volume based.
- A set of electronic kitchen scales with 1 gram graduations can be quite cheap if you hunt around and more than any other cooking and baking they really come into their own when it comes to bread-making, although I usually still use spoon measures for salt and yeast, and for liquid oil when I use it. Gives bomb-proof results, every single time!
Nutrition Facts : Calories 179.7, Fat 1.4, SaturatedFat 0.2, Sodium 302.9, Carbohydrate 35.9, Fiber 1.3, Sugar 0.1, Protein 5
FRENCH HEARTH BREAD
This rustic bread has its origins in the towns and farms of the French countryside. With the addition of honey for sweetness and a golden crust, the further addition of a small amount of wheat flour makes a perfect loaf of daily bread.
Provided by Pastryismybiz
Categories Yeast Breads
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Dough Starter:.
- In a mixer bowl combine the 1 cup bread flour,1/4 cup wheat flour, 1/2 tsp yeast, honey and water.
- Whisk until smooth, about 2 minutes.
- Scrape down bowl. Cover bowl tightly with plastic wrap. Let ferment at room temperature for 1 hour up to 4 hours.Starter will have bubbled up and risen in the bowl.
- Flour Mixture:.
- Combine the 1 3/4 cups bread flour and the yeast.
- Add to the risen sponge in the mixing bowl.Do not add salt at this time.
- With the dough hook installed mix on low speed (# 2 on a Kitchenaid) for about one minute until you have a rough dough.
- Cover with plastic wrap and let it rest for 20 minutes.
- Sprinkle on the salt at this stage and knead with dough hook (#4 speed) for about 7 minutes. Instant read thermometer plunged into the center should read 78 to 80 degrees.
- The dough should be very elastic, smooth and slightly sticky;If too sticky,add a little flour up to 1/4 cup. You can knead in any extra flour by hand after you remove the dough from the bowl.
- Let the dough rise in an oiled covered bowl until double at room temperature.
- Press the dough down, fold it over and let rise again for another l hour.
- Turn the dough out onto a lightly floured surface.
- The dough may be formed into a ball or,placed in an 8 X 4 greased bread pan or rolled out to an oblong loaf.
- Free form loaves should be placed on a cookie sheet that has been sprinkled with flour or cornmeal.
- Cover the shaped dough and allow it to double. The freeform oblong loaf should be 8" by 3"inches high. In the loaf pan the center should be 1" higher then the sides of the pan.
- Preheat the oven to 475 1 hour before baking. Adjust oven shelf to lowest level and place a baking stone or baking sheet on it before preheating the oven.
- At this stage I like to mist the loaf with water and roll it in sesame seeds, poppy seeds or other whole grains.
- Slash freeform bread diagonally with a sharp knife or razor blade making 1/2" deep slices.
- If using a loaf pan, make 1 slash down the center or leave unslashed.
- Bake for 10 minutes at 475 then turn oven down to 425 and continue to bake for 20 to 30 minutes more or until Instant Read Thermometer reads about 200 degrees. Cover halfway through baking if loaf becomes too brown.
- Let bread cool thoroughly before slicing.
Nutrition Facts : Calories 232.8, Fat 0.7, SaturatedFat 0.1, Sodium 584.4, Carbohydrate 48.9, Fiber 2.4, Sugar 1.4, Protein 7
BREAD MACHINE FRENCH BREAD (SIMPLE, SIMPLE, SIMPLE)
Make and share this Bread Machine French Bread (simple, simple, simple) recipe from Food.com.
Provided by princess buttercup
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- put in machine in order and push buttons to make a 1.5 Lb french loaf.
FRENCH BREAD LOAF - BREAD MACHINE
Taste of Home Feb 2010. Recipe prep time does not include ABM dough cycle or additional time to rise. Makes a nice small loaf perfect for an pasta dinner.
Provided by invictus
Categories Yeast Breads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients except cornmeal to your bread machine in the order listed. Use dough cycle only.
- Remove dough from bread machine and shape into loaf. Sprinkle with cornmeal. Let rise until double, about 1 hour.
- Bake at 450 degrees for 15-20 minutes or until the top is golden brown.
Nutrition Facts : Calories 135, Fat 0.5, SaturatedFat 0.1, Sodium 293.2, Carbohydrate 27.9, Fiber 1.4, Sugar 0.4, Protein 4.3
More about "small loaf french bread food"
ROBINHOOD | FRENCH BREAD – SMALL LOAF
From robinhood.ca
CARRABBA'S - FRENCH BREAD 1- SMALL LOAF CALORIES, CARBS ...
From myfitnesspal.com
HARRIS TEETER - FRENCH BREAD, HONEY WHEAT, SMALL LOAF ...
From androidconfig.myfitnesspal.com
SMALL LOAF OF BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SMALL LOAF OF CAKE | ENGLISH TO FRENCH | FOOD & DRINK
From proz.com
SMALL LOAF OF BREAD | PET SOCIETY WIKI | FANDOM
From petpedia.fandom.com
56 SMALL LOAF & BREAD RECIPES IDEAS IN 2022 | BREAD, BREAD ...
From pinterest.ca
HOW TO FREEZE FRENCH BREAD? - THE WHOLE PORTION
From thewholeportion.com
FOOD PROCESSOR FRENCH-STYLE BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
ONE LOAF BREAD SMALL BATCH RECIPES - THE SPRUCE EATS
From thespruceeats.com
ROBINHOOD | FRENCH BREAD
From robinhood.ca
WHOLESALE SMALL LOAF BREAD FOR PRODUCTION EFFICIENCY ...
From alibaba.com
FRENCH BREAD LOAF RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SMALL LOAF FRENCH BREAD RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
HOW TO WARM FRENCH BREAD? (FOUR BEST WAYS)
From simplycalledfood.com
FRENCH LOAF BREAD | ETSY
From etsy.com
SMALL BATCH FRENCH BREAD | RECIPE BY LEIGH ANNE WILKES
From yourhomebasedmom.com
WHERE TO BUY SMALL LOAVES OF BREAD RECIPES ALL YOU NEED …
From stevehacks.com
FRENCH BREAD RECIPE SMALL LOAF - THERESCIPES.INFO
From therecipes.info
SMALL BATCH CRUSTY BREAD - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
FRENCH BREAD SMALL LOAF RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
THE EASIEST FOOD PROCESSOR FRENCH BREAD - SIMPLE EVERYDAY HOME
From simpleeverydayhome.com
BREAD: FRENCH (SMALL LOAF) – WILL'S EDEN FARM-TO-DOOR MARKET
From willsedenfarm.com
FOOD PROCESSOR FRENCH BREAD - RECIPE | COOKS.COM
From cooks.com
SMALL LOAF OF BREAD ILLUSTRATIONS, ROYALTY-FREE VECTOR ...
From istockphoto.com
ONE LOAF FRENCH BREAD - THERESCIPES.INFO
From therecipes.info
SMALL BREAD LOAF | ETSY
From etsy.com
FRENCH BREAD LOAF - SMALL 1 LB. RECIPE - CUISINART.COM
From cuisinart.com
27 SMALL LOAF FRENCH BREAD IDEAS IN 2021 | SINGLE SERVING ...
From pinterest.com
SMALL LOAF OF FRENCH BREAD STOCK IMAGE. IMAGE OF FRENCH ...
From dreamstime.com
HOW MANY CALORIES IN A SMALL SOURDOUGH LOAF? – T-TAPP
From t-tapp.com
SMALL LOAF OF BREAD STOCK VECTORS - ISTOCK
From istockphoto.com
CLASSIC FRENCH BREAD RECIPE BY JULIAANN - COOKEATSHARE
From cookeatshare.com
CRUSTY FRENCH BREAD DOUGH SMALL LOAF NUTRITION FACTS - EAT ...
From eatthismuch.com
SMALL LOAF OF BREAD STOCK PHOTOS, PICTURES & ROYALTY-FREE ...
From istockphoto.com
AMAZON.CA: BREAD & LOAF PANS: HOME & KITCHEN: LOAF PANS ...
From amazon.ca
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