French Bread by Claude (used in bread pudding recipe)
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For those following the Bread Pudding recipe I shared and wondered about the bread, I made this bread to go with some Hot Links I made so I could make a Hot Link poboy, one of my favorite beside a good ol’ shrimp and oyster poboy. This one is for you Chef
So here is the recipe:
Ingredients
- 2 cups water (between 95-105 degrees)
- 2 Tablespoon of sugar
- 2 Tablespoons active dry yeast
- 2 Tablespoons regular olive oil
- 5 to 6 cups of a mix of bread and AP flour
- 1 tablespoon table salt
Process:
In the bowl of a stand mixer combine 1 tablespoon of sugar, sprinkle the yeast, and give a little stir. Set the bowl aside and let it sit for 15 minutes, until frothy and bubbling.
Add the remaining tablespoon of sugar, olive oil, 5 cups flour, and salt. Use the dough hook and mix. Use a spatula to bring the ingredients away from the wall once in a while until you have a cohesive ball. Mix the dough for 8-10 minutes. The dough should form a ball and pull away from the sides of the bowl. If the ball is sticking too much and does not form a night shaggy bag, add more flour, a few tablespoons at a time. Make sure to stop the process a couple of times, take the ball off the hook and restart the process.
Turn the dough out onto a floured work surface and knead by hand for a minute or two. Form into a ball and return to the mixing bowl with a small dash of olive oil. Move the ball around to cover all sides. Cover with plastic wrap and a kitchen towel and let the dough rise in a warm draft free area (I use my cold oven at times) for 1 to 1 1/2 hours
After the first rise, deflate the dough and divide it into four equal pieces. Let the dough rest for 15 minutes, then shape each piece into a ball and cover with greased plastic wrap.
Roll each piece of dough into a 16" x 3" log. Place on two parchment-lined baking sheets, putting two on each pan. Flatten the logs slightly. Cover with greased plastic wrap and let them rise for 1 hour.
While the loaves are rising, place racks in the center and upper third of your oven and preheat to 375°F.
Place the risen loaves in the oven and bake them for 30 minutes, or until they’re deep golden brown. As a note, I always toss about 1/4 cup of cold water at the bottom of my oven to create steam and don’t open the oven until it is time to rotate the baking sheets (top to bottom, bottom to top).
Remove the bread from the oven and cool it on a rack
Enjoy!!!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Dr_Pain on last edited by
Dr_Pain Thanks for the recipe.
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bocephus said in French Bread by Claude (used in bread pudding recipe):
Dr_Pain Thanks for the recipe.
You are welcomed!! I prefer the crumb of my regular bread but It was a delicious baguette nonetheless
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Dr_Pain on last edited by
Dr_Pain This might be a good recipe for a good brat bun, just make smaller. I can hardly ever find a bun that is good for brats, I like them with mustard and lots of sauerkraut.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to bocephus on last edited by
bocephus is there any other way???
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to GWG8541 on last edited by
GWG8541 I don’t think so but my wife doesn’t like mustard, she uses ketchup. I know…huh. I make homemade sauerkraut that she does like.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to bocephus on last edited by
bocephus I don’t mind a little fresh sweet onion with mine either. I have a little sauerkraut in the fridge right now. Im just short the brats. I used my last package camping a few weeks ago and need to make some.
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Dr_Pain That would make some good French toast on a nice Fall morning too.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Dr_Pain on last edited by
Dr_Pain thanks for sharing kind sir.
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calldoctoday said in French Bread by Claude (used in bread pudding recipe):
Dr_Pain That would make some good French toast on a nice Fall morning too.
The crumb is perfect for French onion soup or garlic bread as well
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bocephus said in French Bread by Claude (used in bread pudding recipe):
Dr_Pain This might be a good recipe for a good brat bun, just make smaller. I can hardly ever find a bun that is good for brats, I like them with mustard and lots of sauerkraut.
Let’s go!!!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Dr_Pain on last edited by
Dr_Pain said in French Bread by Claude (used in bread pudding recipe):
For those following the Bread Pudding recipe I shared and wondered about the bread, I made this bread to go with some Hot Links I made so I could make a Hot Link poboy, one of my favorite beside a good ol’ shrimp and oyster poboy. This one is for you Chef
So here is the recipe:
Ingredients
- 2 cups water (between 95-105 degrees)
- 2 Tablespoon of sugar
- 2 Tablespoons active dry yeast
- 2 Tablespoons regular olive oil
- 5 to 6 cups of a mix of bread and AP flour
- 1 tablespoon table salt
Process:
In the bowl of a stand mixer combine 1 tablespoon of sugar, sprinkle the yeast, and give a little stir. Set the bowl aside and let it sit for 15 minutes, until frothy and bubbling.
Add the remaining tablespoon of sugar, olive oil, 5 cups flour, and salt. Use the dough hook and mix. Use a spatula to bring the ingredients away from the wall once in a while until you have a cohesive ball. Mix the dough for 8-10 minutes. The dough should form a ball and pull away from the sides of the bowl. If the ball is sticking too much and does not form a night shaggy bag, add more flour, a few tablespoons at a time. Make sure to stop the process a couple of times, take the ball off the hook and restart the process.
Turn the dough out onto a floured work surface and knead by hand for a minute or two. Form into a ball and return to the mixing bowl with a small dash of olive oil. Move the ball around to cover all sides. Cover with plastic wrap and a kitchen towel and let the dough rise in a warm draft free area (I use my cold oven at times) for 1 to 1 1/2 hours
After the first rise, deflate the dough and divide it into four equal pieces. Let the dough rest for 15 minutes, then shape each piece into a ball and cover with greased plastic wrap.
Roll each piece of dough into a 16" x 3" log. Place on two parchment-lined baking sheets, putting two on each pan. Flatten the logs slightly. Cover with greased plastic wrap and let them rise for 1 hour.
While the loaves are rising, place racks in the center and upper third of your oven and preheat to 375°F.
Place the risen loaves in the oven and bake them for 30 minutes, or until they’re deep golden brown. As a note, I always toss about 1/4 cup of cold water at the bottom of my oven to create steam and don’t open the oven until it is time to rotate the baking sheets (top to bottom, bottom to top).
Remove the bread from the oven and cool it on a rack
Enjoy!!!
I like the recipe and water technique. It is tough to find quality bakeries around here. Though we do have a vet and his wife open a pastry and chocolate shop. He makes classic french pastries and his wife is a chocolate maker. They have a line to get their goods, folks travel from outside our area. He makes bread one day a week and it is gone.
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Dr_Pain on last edited by calldoctoday
Andrew made his first attempt at Whole Wheat French Baguettes & they turned out really nice & delicious too. Just look at that! -
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to calldoctoday on last edited by
calldoctoday nice
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GWG8541 Thank you, I will let Andrew know. I thought so too.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to calldoctoday on last edited by
calldoctoday beautiful
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cdavis Thank you. We hope that you & your family all have a nice Easter & you get a little time off.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to calldoctoday on last edited by
calldoctoday well believe it or not I’m working days this weekend. Thanks to the longer days I’ll do things with the family this evening. Have a great day.
