WHOLE WHEAT FRENCH BREAD
The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. -Roseann Loker, Colon, Michigan
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in enough remaining flour to make a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle 2 baking sheets with cornmeal and place each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 227mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
EASY HOMEMADE FRENCH BREAD
This Easy Homemade French Bread is the perfect bakery-style french bread with a crispy crust & chewy centre - only 5 simple ingredients!
Provided by Chrissie
Categories Bread
Time 2h40m
Number Of Ingredients 7
Steps:
- Add the water, yeast and sugar to the bowl of your stand mixer (or to a large mixing bowl if you're making the bread by hand). Mix together with a fork and let sit for about 5 minutes.
- Once the yeast mixture is bubbly, add 5 1/2 cups of the flour and the salt (be sure the salt doesn't touch the yeast mixture directly - mix it in with the flour first).
- Mix on low speed (if using a stand mixer) until the dough comes together, adding the last half cup of flour as the mixer begins to knead the dough. Let the mixer knead the dough for about 3-4 minutes on low speed.
- If making by hand, knead the dough for about 6-7 minutes on a lightly floured surface.
- Let the ball of dough rest in the bowl to rise for about 1 1/2 hours, and cover the bowl with some plastic wrap or a clean kitchen towel.
- After 1 1/2 hours punch the dough down and scrape the dough out onto a lightly floured surface (flour your hands as well). Let the ball of dough sit, covered, for about 5-10 minutes before shaping.
- To shape the dough, divide the dough in half (this recipe makes two loaves). Roll the first half out into a rectangle about 16 inches by 18 or 20 inches. Roll the dough up tightly into a long snake-shaped loaf, making sure you roll tightly enough that there are no large gaps of air between the pieces of dough.
- Pinch the ends together tightly to seal them and flip the loaf over, placing it on a baking sheet lined with parchment paper or a silicone baking mat.
- Repeat these steps for the second loaf to shape it as well.
- Score the loaves with a sharp knife very carefully, creating 5 or 6 cuts on the top of each loaf about 1/4 inch or 1/2 inch thick.
- Cover the loaves and let them rise for another 20-25 minutes, covered with a clean kitchen towel.
- Preheat your oven to 400 degrees Fahrenheit.
- Combine the egg and water in a small bowl and brush the mixture very gently over the top of the bread just before baking.
- Bake the loaves for about 18-20 minutes or until the tops are golden brown.
- Remove the bread from the oven and let it cool almost completely before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 144 kcal, Carbohydrate 30 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 236 mg, Fiber 1 g, Sugar 1 g
EASY HOMEMADE FRENCH BREAD
Steps:
- In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
- Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or the center column if using a Bosch or other mixer with a center), add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
- Rising Method 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the "rest and stir down" cycle five more times.
- Rising Method 2: Instead of letting the dough rest for 10 minute spurts and then stirring it down, transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
- Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf). You can slash several gashes in the top of the bread now or wait until after it has risen (to avoid the risk of the bread deflating, especially if you don't have a very sharp razor or knife, slash now - see pictures above in the post for a visual).
- Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.
- Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. If you haven't already, with a very sharp knife or baker's lame cut several gashes at an angle on the top of each loaf (see pictures above in the post for a visual).
- Optional: Place the baking sheet in the hot oven and immediately toss 3-4 ice cubes on the bottom of the oven (this gives a delicious, classic, French bread crispness to the crust). Close the oven door quickly.
- Bake for 25-30 minutes until golden and baked through. Remove from the oven and slather with melted butter (optional, but delicious). Repeat with the 2nd loaf (or if you have convection setting, the loaves can bake at the same time, just rotate the baking sheets halfway through baking).
Nutrition Facts : ServingSize 1 Slice, Calories 233 kcal, Carbohydrate 47 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 220 mg, Fiber 2 g, Sugar 1 g
FRENCH BREAD (10-GRAIN)
A healthy loaf of French Bread that tastes wonderful! I use my bread machine on dough setting to mix and knead the dough then shape, rise again and finish it in the oven.
Provided by Belinda M.
Categories Yeast Breads
Time 3h30m
Yield 2 Loaves, 2 serving(s)
Number Of Ingredients 11
Steps:
- Add 10- grain cereal to boiling water; set aside for 20 minutes or until lukewarm.
- Pour the cooled cereal, water, olive oil, honey and salt into the bread machine pan.
- Add 3 cups bread flour, the wheat flours, vital wheat gluten and yeast.
- Start machine using the dough setting. If dough is too sticky add up to 1/2 cups more bread flour or add a little more water to dough if too dry. You want the dough to be just slightly sticky.
- When machine has finished the dough cycle (mine is 1-1/2 hours), punch dough down and divide in half.
- Place dough on lightly floured surface. Roll each half into a 12" x 15" rectangle.
- Roll dough tightly, from longest side pressing seams and tapering ends and tucking under.
- Place loaves on a greased baking sheet or in a french/baguette pan.
- Cover and let rise in warm place, free from draft, about an hour, or until doubled in bulk.
- With sharp knife, make 3-4 diagonal cuts on top of loaf.
- Bake at 375 degrees for 30-35 minutes.
- Remove to cooling rack and brush melted butter over tops of loaves.
- Cool at least 1 hour before slicing.
FRENCH BREAD
"My husband game me a bread machine for Christmas the year we were married, and I use it about once a week," notes Janet Vink from Geneseo, Illinois. "We like slices of this bread with a spaghetti dinner and often use the leftovers for French toast."
Provided by Taste of Home
Time 40m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes., Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 50 calories, Fat 0 fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
More about "french bread 10 grain recipes"
HALF-BAKED: MULTIGRAIN FRENCH BREAD - DUNCAN'S …
From duncanscreativekitchens.com
Category BreadTotal Time 2 hrs 15 minsEstimated Reading Time 5 mins
- Place yeast, sugar, and warm water into bowl of mixer and bloom for 5 or 10 minutes, until foam head forms.
- While the yeast blooms, place 1 ½ C old fashioned oats into bowl of food processor. Pulse for 10–15 seconds, creating oat flour (it won’t be as finely ground as a regular flour).
EASY WHOLE WHEAT FRENCH BREAD RECIPE - PITCHFORK …
From pitchforkfoodie.com
FRENCH-STYLE COUNTRY BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE FRENCH BREAD {FROM SCRATCH!} - SPEND WITH …
From spendwithpennies.com
GRAIN FREE FRENCH BREAD - HEALTH STARTS IN THE KITCHEN
From healthstartsinthekitchen.com
10 GRAIN NO KNEAD BREAD, HIGH FIBER BREAD | JENNY CAN …
From jennycancook.com
HOMEMADE SOFT MULTIGRAIN BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MULTIGRAIN BREAD RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
EASY SOFT FRENCH BREAD RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
SOFT & EASY 10 GRAIN SANDWICH BREAD - AN OREGON COTTAGE
From anoregoncottage.com
I BAKED A NEW BREAD EVERY WEEK FOR A YEAR. HERE’S WHY.
From washingtonpost.com
FRENCH BREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FRENCH BREAD RECIPES
From allrecipes.com
WHOLE WHEAT FRENCH BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
From bobsredmill.com
FRENCH BREAD (10-GRAIN) RECIPE - EASY RECIPES
From recipegoulash.cc
RECIPE: TARRAGON CHICKEN WITH RADISHES AND LITTLE POTATOES
From sfchronicle.com
EASY FRENCH BREAD IN 10 MINUTES FOR 30 CENTS - HOMESTEAD …
From homesteadsurvivalsite.com
BEST FRENCH BREAD RECIPE - HOW TO MAKE FRENCH BREAD - DELISH
From delish.com
OUR TOP 10 RECIPES OF ALL TIME - SIMPLY RECIPES
From simplyrecipes.com
31 BEST BREAD RECIPES - TASTING TABLE
From tastingtable.com
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