LEIDENHEIMER FRENCH BREAD RECIPE
Check out this leidenheimer french bread recipe, absolutely delicious and easy to make at home! Enjoy and share this recipe with your friends and family.
Provided by faham
Categories Breakfast
Time 40m
Number Of Ingredients 6
Steps:
- In a large bowl, combine the flour, salt, sugar, and yeast.
- Add the warm water and olive oil, and stir until the dough is wet and sticky.
- Place the dough on a floured surface and knead for about 10 minutes.
- Place the dough in a greased bowl, cover, and let it rise for about an hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Cut the dough into 12-16 pieces, and shape into rolls.
- Place the rolls on a greased baking sheet and let them rise for about 20 minutes
- Bake the rolls for 20-25 minutes, or until they are golden brown.And that's it! You have now made the perfect loaf of Leidenheimer bread. Enjoy!
Nutrition Facts : Calories 234 kcal, Carbohydrate 44 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Sodium 500 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
NEW ORLEANS BEIGNETS
These sweet, square and holeless French doughnuts are known as beignets. New Orleans' traditional breakfast always includes a few of these powdered sugar delicacies. -Beth Dawson, Jackson, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. , In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 146mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
NEW ORLEANS FRENCH BREAD
Make and share this New Orleans French Bread recipe from Food.com.
Provided by LoversDream
Categories Breads
Time 3h5m
Yield 3 Loafs
Number Of Ingredients 7
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, Fat 10, SaturatedFat 5.2, Cholesterol 20.4, Sodium 2390.6, Carbohydrate 168.2, Fiber 6.6, Sugar 4.8, Protein 23.2
NEW ORLEANS FRENCH BREAD
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.
Provided by Chabear01
Categories Yeast Breads
Time 4h15m
Yield 4 loaves, 4 serving(s)
Number Of Ingredients 6
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, Fat 2.1, SaturatedFat 0.3, Sodium 1765.7, Carbohydrate 162.1, Fiber 5.9, Sugar 6.9, Protein 22.6
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- Using the paddle attachment of a stand mixer or a wooden spoon, combine the sponge ingredients in a mixing bowl and mix well for about 3 minutes. Sprinkle with two teaspoons of flour, cover the bowl with plastic wrap and let rise at room temperature for 4 to 5 hours.
- Take the sponge out of the refrigerator 2 hours before you plan to start mixing the remaining dough.
- Once the sponge has come to room temperature, add the remaining dough ingredients including the sugar, if using.
- Mix slowly with a dough hook then knead on medium-low speed for 8 minutes, until smooth and elastic. If kneading by hand, knead for about 10 minutes. Add more flour, if needed to keep the dough from sticking to the work surface or bowl.
- Leave the dough in the stand mixer bowl or put it back in the mixing bowl if kneading by hand. Cover with plastic wrap and let rise for about 1 1/2 to 2 hours, until doubled in bulk.
- Punch the dough down and shape into baguettes or round loaves. Cover with a kitchen towel and let rise for about 45 minutes.
- Bake in a preheated 425 F oven for 15 to 25 minutes, depending on the size of the loaves. Spray a little water on the oven floor to create some steam 4 to 6 times during the first few minutes of baking.
- The loaves will be golden brown and will sound hollow when tapped on the bottom. If using an instant-read thermometer, look for about 190 F.
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