Oregon Hazelnut-Stuffed French Bread Recipe
Ingredients:
For the Bread:
2 Tbsps of yeast (dry)
2-1/2 c of water (warm, 105-110 degrees F)
7 c of flour (bread); not sifted
1 Tbsp of salt
1 Tbsp of melted butter
1 pc of egg white (mixed w/ 1 Tbsp of water)
Cornmeal (for dusting)
For the Filling:
2 pcs of cloves of garlic (medium); chopped
1 Tbsp of mustard (Dijon)
3/4 c of hazelnuts (Oregon); chopped finely
1/3 c of oil (olive oil)
1/2 c of tomatoes (sun-dried); chopped
1/4 c of butter; softened
1 c of grated cheese (Swiss)
Instructions:
Combine garlic, mustard, hazelnuts, olive oil, tomatoes, butter, and Swiss cheese; mix thoroughly. Place it on side.
Dissolve the yeast on (warm) water then add melted butter and salt; blend thoroughly till formed into a dough. Knead till smooth and elastic, or about ten mins. Pace on a buttered bowl and cover; let it rise till volume has doubled or about one hr.
Divide the dough to two portions; roll to oblong and spread filling equally. Seal by rolling them up. Place them, with seam facing down, on buttered cooking sheets (dusted with cornmeal). Let them rise till volume has doubled or about one hr.
Do three or four cuts per loaf, diagonally. Bake at 450 degrees F for twenty-five mins. Brush the egg wash on the loaves and bake for another five mins.
>> Oregon Hazelnut-Stuffed French Bread Recipe
Stuffed French Bread Recipe
Ingredients:
1/2 c light salad dressing
1 pack liver sausage
1 Tbsp onion; chopped
1/3 c walnuts; chopped finely
1/2 tsp mustard (dry)
1 Tbsp parsley
1 loaf of baguette
Instructions:
Mix ingredients (except bread) and blend thoroughly.
Cut off bread ends and slice bread to 4 pieces. Remove soft insides of bread to leave half inch shells. Shred the removed pieces of bread and mix with the dressing.
Fill the bread shells with the dressing. Wrap and chill for about an hour. Slice to half inch thickness then serve.
>> Stuffed French Bread Recipe
New Orleans French Bread- Cajun Food Recipe
Ingredients:
2 packs active yeast (dry)
2 Tbsps refined sugar
2.5 c lukewarm water
1 beaten egg white (with one tsp water); use as glaze
7 c all-purpose flour
1 Tbsp salt
Instructions:
Add warm water the yeast, salt and sugar. Let it stand til dissolved. Then, stir then let stay til proofed and foamy (about ten minutes)
Pour five cups of flour into mixture, then blend. Add another cup of flour. Flour the working surface and put in dough. Knead til smooth, as well as very elastic. In a large bowl, spread butter. Place in dough, turn and coat the whole surface with the spread butter. Let it rise (cover the container) til double in size (for about one hour)
Press down dough in the middle. Let is stand for another fifteen minutes.
Spread butter in four pans (baguette pans preferred). Knead the dough 3-4 times and then divide to 4. Afterward, roll each piece to oblongs 7×15 inches each. Set in pan with the seam down. Using a sharp blade, cut 3-4 half inc deep slices on atop the loaf, then brush with prepared glaze. Then, let it rise again for approximately an hour.
Set the oven (450 degrees F) and bake bread for fifteen minutes. Lower heat (to 350 degrees F) and bake (’til bread top sounds hollow if tapped). Serve hot.
>> New Orleans French Bread- Cajun Food Recipe
Never Fail Sourdough French Bread Recipe
Ingredients:
2 Tbsp honey (or sugar)
2 Tbsp butter (or margarine)
1.5 c sourdough starter
2 Tbsp of salt; optional
1 cake yeast (single)
4 c (up to 6) of flour
1 c hot water
Instructions:
Mix honey (or sugar) with warm water. Cool ’til lukewarm, then add in the the yeast, 1 cup of sourdough starter, as well as one cup of flour gradually in order to stiffen the dough. Place it on a wooden kitchen board dusted with flour. Knead it for 5-8 minutes. Afterward, place it in a greased bowl; then cover with cling wrap. Let the dough rise ’til the size doubles.
Punch the dough down. Allow it again to rise (for about half an hour). Take it out of the bowl; then place it again on a board dusted with flour. Allow to sit for approximately 10 minutes.
Preheat oven to 375 degrees F.
When done, form the dough into a round or long loaf – depending on your preference. You can also turn it into small rolls. Place the dough on a baking sheet (greased). Allow it to rise once more til it doubles in size.
Place the dough inside the oven and then bake for approximately 45-55 minutes (until golden). Recipe yields one big loaf or 8-12 rolls.
NOTE: You must only use wood or ceramic bowls, as well as utensils because metal would spoil the sourdough.
>> Never Fail Sourdough French Bread Recipe
Catskill Mountain Jalapeno French Bread Recipe
Ingredients:
7 ozs of water
1 Tbsps of butter (or margarine)
1/2 c shredded cheese (Jalapeno)
1/4 c of chopped pepper (Jalapeno)
2 & 1/4 c all purpose flour
2 tsps of sugar (refined)
2 tsps of salt (table)
2 tsps red star active dry yeast
2 or more Tbsps of sesame seeds
Instructions:
Place all ingredients into bread machine by order of recipe. Set bread machine to a medium crust and use the sweet bread setting (if you have one on your bread machine).After baking remove from pan and cool on a wire rack.
>> Catskill Mountain Jalapeno French Bread Recipe
Almond Cream Cheese Stuffed French Toast (Gourmet) Recipe
Ingredients:
Butter
Maple syrup
1 tsp of cinnamon powder
1 tsp of vanilla essence
1 tsp of almond essence
1.5 qts of milk
24 whole eggs
1/2 c of raspberry
8 ozs of cream cheese (room temperature)
4 ozs almonds (dry roasted); chopped
3 lbs of bread (French)
Instructions:
Slice French bread to one inch thick then slice out a pocket per side. Mix together the almonds and cheese then push inside pockets on the bread. Whisk eggs, vanilla and almond extract, cinnamon, maple syrup, raspberry and milk.
Soak the bread in the milk mixture then pan fry using butter ’till golden on all sides. Good for six persons.
>> Almond Cream Cheese Stuffed French Toast (Gourmet) Recipe
24 Hour French Bread Recipe
Ingredients:
2 Tbsps of active dried yeast
7.5 – 8 c of flour (bread)
1 eggwhite
2.5 c of heated water
1 Tbsp of water
1 Tbsp of salt
Instructions:
In large-sized mixer bowl, you dissolve the yeast slowly in 2 & 1/2 cup of water. Then you add in 2 & 1/2 – 3 cup of flour, stirring for 60 seconds. The batter will be as soft as a pudding.
Have the bowl covered tightly w/ clear wrap. Allow to rise in draft-free, warm corner for about 8 hrs or overnight. If you leave it longer to ferment, your batter will have a better flavor.
The following day, add salt & 1 & 1/2 c remaining part of flour. You beat mixture at mid-speed using a mixer for 6 mins or do it manually by vigorously making 600 strokes. Add enough amount of flour in order to create a softened dough.
You turn dough out into slightly floured working surface. Knead it for 15-20 mins or ’til elastic, smooth and non-sticky. Transfer into bowl dusted w/ flour then cover it w/ dampened towel.
Allow to rise in draft-free, warm corner, ’til volume is tripled (approx 1 & 1/2 hrs). Grease two large bake sheets. Punch the dough down then knead for 2 mins. Allow to rest w/ cover for 10 mins.
Divide your dough onto 3-4 pcs. Transfer into slightly floured working surface then form into logs that are smooth and have the ends tapered.
Place formed dough in prepared bake sheets then cover it w/ dried towel. Allow to rise ’til bulk doubles (approx 60 mins).
Place one shallow roast pan at the lowest oven shelf then pour in two cups of boiled water. You preheat the oven for 15 mins at 425 degrees F.
You slash the pos of oblong-shaped loaves w/ five diagonal cuts. Brush each loaf w/ water (cold) then bake it for 15 mins. Brush w/ eggwhite-glaze then bake for 10 more mins. Coat again w/ eggwhite-glaze then remove it from your oven.
You bake the loaves for 10-15 mins more or ’til bread creates hollow sound when slowly tapped in the bottom. You remove them from the pans then transfer on the wire racks. Bake it for 5 more mins. Cool completely on wire racks.
>> 24 Hour French Bread Recipe
Sourdough French Bread Recipe
Ingredients:
1 pack of yeast (dry, active); dissolved in
1/4 c of water (warm)
4-1/2 c of unsifted flour (unbleached)
2 Tbsps of sugar (refined)
2 tsps of salt
1 c of water (warm)
1/2 c of milk
1/4 c of sourdough starter
2 Tbsps of oil (vegetable oil)
Instructions:
When the yeast is dissolved, add flour, sugar, salt, water, milk, oil, and sourdough starter. Mix thoroughly then knead gently; place on a bowl. Let it rise till volume has doubled. Turn it out on a floured surface then divide into 2 portions.
Shape the dough portions to oblongs; roll tightly starting with 1 side and seal edge and form or shape to an size and shape you prefer.
Place the loaves onto greased cooking sheet; let them rise till volume has doubled. Make cuts above the loaves, diagonally. Gently brush water above the surface. Bake (400 degrees F) for 25 mins or till brown.
>> Sourdough French Bread Recipe