CLASSIC FRENCH BOULE RECIPE WITH POOLISH
Steps:
- In a large container mix together 550 grams of bread flour with 550 grams of water at 80° to 82° and .5 grams of yeast until combined. Cover and let sit at room temperature for 10 to 24 hours or until tripled in size.
- In a separate large container mix together the remaining 100 grams of bread flour, whole wheat flour, salt, remaining 4 grams of yeast.
- Add the remaining 308 grams of water at 105° to 107° to the container with the poolish to help loosen it up.
- Add the poolish and water mixture to the container with the flour, salt, and yeast and vigorously mix it by squeezing, stretching and folding until completely mixed in, about 3 to 4 minutes. Cover and let rest for 20 minutes.
- Fold the dough by stretching and turning it 6 to 8 times every 20 minutes for 60 minutes.
- Cover and let rest for 2 more hours or until it has tripled in size.
- Transfer the dough to a clean floured surface dusted with flour and form it into a medium tight ball. Move the dough to a floured proofing basket, cover with a towel and let proof for 60 to 90 minutes.
- Place a pizza stone into the oven and preheat to 500° and let sit for 30 minutes.
- Invert the dough directly onto the stone, score, cover with a large metal bowl and bake 30 minutes, then uncover and bake for another 20 to 25 minutes or until the outside of the bread is dark brown.
- 1Set on a cooling rack for 30 minutes.
- 1Slice and serve.
Nutrition Facts : Calories 169 kcal, Carbohydrate 35 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 390 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
PARMESAN GARLIC BREAD
This is a recipe I came up with myself. It is great with most Italian dishes. It can be doubled as needed.
Provided by Sarah
Categories Appetizers and Snacks Garlic Bread Recipes
Time 27m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese.
- Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
- Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.
Nutrition Facts : Calories 267 calories, Carbohydrate 31.8 g, Cholesterol 31.1 mg, Fat 12.7 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 7.7 g, Sodium 681.8 mg, Sugar 1.5 g
PARIS BREAD
Great alternative to garlic bread! My mother brought a bread similar to this years ago for Christmas morning. We have not found it since, so 5 years ago I created my own version. Honestly I have never heard a complaint about it! You can go vegetarian and omit the bacon... it is just as good!
Provided by IndigoAquarius
Categories Breads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut bread lengthwise and spread lightly with margarine.
- Spread mustard on bread.
- Sprinkle cheddar on both halves.
- Sprinkle chopped bacon.
- Sprinkle onion and chives.
- Place on a cookie sheet and broil until cheese is melted and bread looks toasted!
Nutrition Facts : Calories 386.3, Fat 25, SaturatedFat 10.1, Cholesterol 45.5, Sodium 724.9, Carbohydrate 25.9, Fiber 1.5, Sugar 0.6, Protein 13.6
ITALIAN PARMESAN BREAD
When my grown children come home for visits, they always ask me to make this bread along with their favorite spaghetti dinner. In between times, the easy-to-prepare loaf is a hit at church socials and potluck suppers.
Provided by Taste of Home
Time 55m
Yield 1 loaf.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add 2 cups flour, 1/4 cup butter, egg, sugar, salt and seasonings. Beat at low speed until mixed, about 30 seconds; increase speed to medium and continue beating for 2 minutes. Stir in remaining flour and 1/3 cup cheese; beat until smooth. , Cover bowl and let rise in a warm place until doubled, about 1 hour. Stir batter 25 strokes. Spread batter into a greased 1-1/2-qt. casserole; brush with melted butter and sprinkle with the remaining cheese. Cover and let rise until doubled, about 30 minutes. , Bake at 350° about 35 minutes or until golden brown. Cool on wire rack 10 minutes before removing from the casserole.
Nutrition Facts : Calories 97 calories, Fat 3g fat, Cholesterol 21mg cholesterol, Sodium 216mg sodium, Carbohydrate 13g carbohydrate, Fiber 3g protein.
PARMESAN GARLIC BREAD
Dress up ordinary French bread by topping it with butter, Parmesan cheese and seasonings. It's a quick side dish that will complement the beef stew or most any meal. But don't expect leftovers...your family will have a hard time stopping at just one slice!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl or food processor, blend butter, oil and Parmesan cheese. Add garlic, parsley and lemon-pepper; mix or process until smooth. , Slice the bread on the diagonal but not all the way through, leaving slices attached at the bottom. Spread butter mixture on one side of each slice and over the top. Wrap in foil and bake at 400° for 15-20 minutes.
Nutrition Facts : Calories 401 calories, Fat 28g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 612mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
PARIS-BREST
I love the classics. This is a spectacular confection! Named for a bicycle race run between the two cities of Paris and Brest, this wheel-shaped pastry of choux paste is hands down impressive. The classic version is made with a praline-flavored center but this pastry cream version is just as tasty.
Provided by Kevin Ryan
Categories World Cuisine Recipes European French
Time 2h37m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place a small pan containing about 2-3 cups of hot water onto the bottom of your oven ( directly onto the bottom of the oven) to generate steam. Lightly grease a large baking sheet with shortening and then dust lightly with flour. Use a 10 inch pan as a template and draw a 10 inch circle onto the flour dusted sheet using a toothpick. Set aside.
- Place the 4 eggs into a small measuring cup and mix with a fork to combine, set aside.
- Combine the milk, water, salt and butter in a saucepan over medium heat. When it comes to a full boil, add the flour all at once and stir to make a paste. Continue to stir over the heat for about 40 seconds until the paste dries a little. Remove from heat and place paste into a mixing bowl. Let cool about 4 minutes.
- With a mixer on low, mix the paste and slowly add the beaten eggs. Mix slowly but thoroughly until all of the eggs have been added. Place the paste into a pastry bag fitted with a 1/2 inch round decorating tip. Pipe the paste out onto the sheet pan following the 10 inch ring you outlined. Pipe a second ring around the inside next to this ring. Finally, pipe another ring on top of these two rings. Lightly paint the set of rings with the remaining 1 beaten egg and press the sliced almonds into the paste.
- Place in the oven on the lowest shelf and bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce the temperature to 375 degrees F (190 degrees C) and bake about 12 minutes more or until brown. Remove form the oven and using a long serrated knife slice off the top half of the puffed ring. Remove any bits of raw dough on the inside of the ring. Replace the top and place back in the oven to crisp the dough, about 5 more minutes. Cool on a rack.
- To Make The Filling: Whip the pastry cream until smooth. Place the heavy cream into a bowl along with the vanilla and beat on high until soft peaks are formed. Add in the confectioners' sugar and beat a little more. Fold the pastry cream in with the whipped cream and transfer to a piping bag fitted with a star tip. Pipe the cream mixture into the ring and then replace the top. If you wish, sprinkle with additional powdered sugar.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 8.4 g, Cholesterol 96.3 mg, Fat 13.1 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 71 mg, Sugar 1.4 g
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