Spiced Braided French Bread Recipes

DEBRA'S BRAIDED FRENCH BREAD

Steps:

• In a large mixing bowl, stir 3 tbsp of yeast into 3 1/2 cups of warm water.
• Stir until yeast is disolved. Let stand for a few minutes.
• When yeast starts to froth on the top, dump into stand mixer. Then add 3/4 cups sugar, 1/3 cup softened butter, 4 tsp's of salt. Mix on low speed for about a minute or so.
• Start adding flour to the mixture 2 cups at a time. Allow it to mix in for about 20-30 seconds before adding the next 2 cups.
• After adding all 8 cups of flour, you should have a soft, elastic dough. If the dough is super sticky, add another 1/2 cup-1 cup of flour. Let mix for a few minutes until all the flour is worked in.
• Spray a large bowl with a non-stick cooking spray and place the dough in the bowl.
• Cover bowl with a damp towel. I run hot water on a clean flour sack towel to get it wet. You can use any tea or dish towel, just make sure it's clean and not a heavy towel. You don't want the top of the dough to dry out.
• Place the bowl of dough covered with the damp towl in a warm place. I use the proofing setting on my oven or the proofing mode on my bread warming drawer to speed it up. You can turn on your oven for a few minutes to get it warm, then turn it off and set inside the oven. Be careful to not get it over 100 degrees or so. You want it warm, not hot.
• Let the dough rise until double in size. If the towel sticks to the top of the dough, gently remove the towel. You can always remove the towel towards the end and use the squirt bottle with water to keep the top of the dough moist. You don't want it to dry out.
• Sprinkle some flour onto a clean surface. I use a flour sifter to sprinkle the flour out more evenly.
• Dump the dough onto the floured surface.
• Try to get the dough into somewhat of a misshapen rectangular shape.
• Then start pulling and stretching sections from the side and pull it over on top of the dough towards the middle and press lightly down.
• This helps give the dough a more uniform look.
• When you've got it looking more uniform in shape, turm it over onto the flat, smooth side.
• Pat the ends to make it more flat and a long rectangle. This doesn't have to be perfect, just get it as close to this shape as you can.
• I do this process to make it easier to cut equal amounts of dough for each of the sections you are going to braid. I make little lines on the top of the dough with my dough scraper to section it into 9 or 12 sections. If you want 4 smaller loaves, do 12 sections. If you want 3 larger loaves, do 9 sections.
• Use the squirt bottle with water to lightly mist the top of dough every so often so that it doesn't dry out while you're sectioning and braiding. I also keep the dough covered with the damp tea towel to keep it from drying out.
• Cut 3 sections at a time, then cover up the dough while you braid each loaf. Use your hands to strech and roll each piece into about a 10"-12" piece.
• Pinch the three pieces together with the middle piece on top.
• Tuck the three pieces under themselves. You may need to hold them down with one hand while you start the braid with the other.
• You can tuck the end under more once the whole loaf has been braided so don't worry if it's not perfect.
• Take the right section over the middle section to start the braid.
• Then take the left section and continue the braid.
• The dough will keep stretching and getting longer as you braid.
• Keep the braid going and don't worry if it's not perfect. The dough will rise and and hide all your imperfections.
• When you get to the end, pinch the 3 pieces of dough together and tuck under. Check the end you began with and make sure it's tucked under too. Get your baking sheets out (you'll need two) and spray with non-stick cooking spray. Preheat your oven to 400 degrees.
• Now that the braid is done, use your dough scraper and your hand and gently lift the dough and set it on the baking sheet.
• You can get two braids on a standard baking sheet pan. I alternate the braided loafs so that they are opposite to each other. Cover with the damp towel again and let rise another 20-30 minutes.
• Bake for 15-20 minutes depending on your oven. When the top is dark golden brown, it's done.
• Remove from the oven and brush the tops with butter.
• Vatiations: Brush the dough with an egg wash or milk and sprinkle with sesame seeds or poppy seeds before baking. You can make into individual french rolls, small braided rolls or just round shaped rolls.

SPICED BRAIDED FRENCH BREAD

Steps:

• In a saucepan, heat water and shortening to 120-130 F.
• Sprinkle yeast on top and wait 5-10 minutes until it turns foamy.
• In the large bowl of an electric mixerl, combine 3 1/2 cups of the flour with the sugar and salt and mix to combine. Add the warm water and mix until all the flour is well moistened.
• Add anise, cumin, cilantro and mint.
• Add another 1 cup of flour and knead for 10 minutes until dough is soft and elastic, adding up to another 3/4 cup of flour as necessary.
• Turn onto a floured surface and knead in an additional 1/4 - 1/2 cup of flour until the dough is smooth and elastic.
• Place in an oiled bowl. Cover loosely with plastic wrap and a kitchen towel and let rise for 1 hour, until doubled in size.
• Turn dough onto a lightly floured surface. Sprinkle a little flour on top and knead for a few times.
• Divide dough into 7 equal sized balls, about 1.8 oz. each.
• Take one portion and roll into a rope by first squeezing the ball while pulling at both ends to get a short rope. Then turn the dough against the work surface as if you were turning a jump rope while pulling apart at each end, until you have a rope about 13-14"
• Repeat with the other 6 portions of dough.
• At one end squeeze all the ends together.
• Starting at one end, take one rope and go over one and then under two ropes so that the rope you started with at the end is now in the middle.
• Repeat at the opposite end.
• Continue going back and forth from one side to the other until all the dough has been braided.
• Carefully transfer to a baking sheet sprinkled with cornmeal.
• Cover with a kitchen towel and leave to rise for 45 minutes.
• Preheat oven to 375 F.
• Meanwhile, crush the coriander and peppercorns with a rolling pin. Do not use a spice grinder as you want them only coarsely crushed.
• Bake for 30 minutes.
• In a small bowl, combine egg white with 1 tablespoon water. Brush on top of the loaves. Top with the coriander seed and peppercorns.
• Bake for an additional 15 minutes, until the loaves sound hollow, when tapped.
• Cool completely before slicing

FRENCH SPICED BREAD

Steps:

• Preheat oven to 325°F. Grease loaf pans with melted butter.
• Toast almonds on a rimmed baking sheet, tossing once or twice, until golden brown and fragrant, 6-8 minutes. Coarsely chop zest, apricots, plums, and toasted almonds. Transfer to a small bowl.
• Bring honey, milk, salt, cinnamon, and star anise to a boil in a medium saucepan over medium heat. Meanwhile, whisk flour, baking powder, spice mix, and baking soda in a large bowl.
• Strain honey mixture through a fine-mesh sieve into dry ingredients and whisk to combine. Add eggs and whisk until incorporated. Using a spatula, quickly fold in zest mixture.
• Divide dough between prepared pans, filling each about three-quarters full. Bake bread until tops are golden brown and a toothpick inserted into the centers comes out clean, 35-40 minutes.
• Let bread cool 10 minutes in pan, then carefully remove from pan and transfer to a wire rack.
• Do Ahead
• Bread can be made 5 days ahead. Tightly wrap and store at room temperature, or freeze up to 1 month.

CHAI-SPICED STAR BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, sugar, yeast mixture and 1.5 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., 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 down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a parchment-lined 14-in. pizza pan. For filling, combine butter, brown sugar, vanilla and spices. Spread circle with a third of the filling. Repeat twice, layering dough and filling; top with pears. Top with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover with a kitchen towel; let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Brush with beaten egg. Bake until golden brown, 20-25 minutes. Cool completely on a wire rack.

FRENCH BREAD BRAIDS

Steps:

• 1. In large bowl, combine 3 cups flour, sugar, salt and yeast, mix well. In small saucepan, heat 2 cups water and shortening until very warm (120 to 130 F.). Add warm liquid to flour mixture, blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 1 1/2 to 2 1/4 cups flour to form a stiff dough. On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 8 minutes. Place dough in greased bowl, cover loosely with greased plastic warp and cloth towel. Let rise in warm place (80 to 85 F.) until light and doubled in size, 45 to 60 minutes. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Divide dough in half, divide each half into 3 equal parts. Roll each part into 14-inch rope. Braid 3 ropes together, seal ends. Place on greased cookie sheet. Repeat with other half of dough. In small bowl, combine 1 tablespoon and egg white, beat sightly. Carefully brush over loaves. Cover, let rise in warm place until light and doubled in size, 20 to 30 minutes. Heat oven to 375 F. Uncover dough, brush loaves again with egg white mixture. Bake at 375 F. for 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet, cool on wire racks for 1 hour or until completely cooled.

HERB-SEASONED FRENCH BREAD

Steps:

• Slice french bread into 1 inch slices. Combine remaining ingredients, mixing well; spread butter mixture between bread slices.
• Wrap loaf in aluminum foil; bake at 350 degrees for 15 minutes or until thoroughly heated.

BRAIDED FRENCH LOAF

Steps:

• Heat oven to 350°F. Spray braided loaf pan with cooking spray. Remove dough from cans. Completely unroll 1 can of dough; wrap around second loaf and press edges to seal. Place loaf, seam side up, in pan.
• Bake 32 to 36 minutes or until golden brown. Remove from pan to cooling rack, placing braid side up. Sprinkle Parmesan cheese over top of loaf. Cool completely, about 30 minutes.

ABBY'S FRENCH BREAD BRAIDS

Steps:

• In a bowl combine 3 cups flour, sugar, salt and yeast, mix well.
• In a small sauce pan heat 2 cups water and shortening until very warm.
• Add warm mixture to flour mixture, blend on low speed until moistened and then for 3 min on medium speed.
• By hand stir in an additional 1 1/2 - 2 1/4 cups flour to form a stiff dough.
• On a floured surface, knead 1/4 - 1/2 cup flour until dough is smooth and elastic, about 8 minute.
• Place in a greased bowl, cover loosely with greased plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size, about 45-60 min.
• Grease a large cookie sheet. Punch the dough down several times to remove all air bubbles. Divide the dough in half and then divide each half into 3 equal parts.
• Roll each part into a 14 inch rope. Braid the 3 ropes, sealing the ends. Place on greased cookie sheet. Repeat with other dough half.
• In a small bowl combine 1 tbsp water and the egg white, beat slightly. Carefully brush over the loaves. Cover, let rise in a warm place until light and doubled in size, 20-30 minute.
• Heat over to 375. Uncover the loaves, brush again with egg white mixture. Bake for 25-30 min or until golden brown.
• Remove from oven and cool on wire racks.