French Bread by Claude (used in bread pudding 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
Dr_Pain thanks for sharing kind sir.
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Dr_Pain That would make some good French toast on a nice Fall morning too.
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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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.
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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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!!!
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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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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YooperDog Wow, that is a pain in the booty! I do understand the reason though. Pastries vs. bread the pastries take less realestate and you can have more flavors which push the upsell.
Andrew made his first attempt at Whole Wheat French Baguettes & they turned out really nice & delicious too. Just look at that! -
Andrew made his first attempt at Whole Wheat French Baguettes & they turned out really nice & delicious too. Just look at that!
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calldoctoday nice
GWG8541 Thank you, I will let Andrew know. I thought so too.
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Andrew made his first attempt at Whole Wheat French Baguettes & they turned out really nice & delicious too. Just look at that!
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calldoctoday beautiful
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 Thank you. We hope that you & your family all have a nice Easter & you get a little time off.
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.
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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.
cdavis Hang in there, I understand. I am in the office for at least a few hours here today working on some reports & paperwork. Then our oldest son & his wife offered to do the cooking this year since Andrew & I are real busy. That was nice. Hang in there & don’t work too hard.
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cdavis Hang in there, I understand. I am in the office for at least a few hours here today working on some reports & paperwork. Then our oldest son & his wife offered to do the cooking this year since Andrew & I are real busy. That was nice. Hang in there & don’t work too hard.
calldoctoday will do. Go enjoy your family.
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cdavis Hang in there, I understand. I am in the office for at least a few hours here today working on some reports & paperwork. Then our oldest son & his wife offered to do the cooking this year since Andrew & I are real busy. That was nice. Hang in there & don’t work too hard.
calldoctoday And all of you others that make bread, I’m envious!
I’m sure that I could figure it out (in the next 20 years) but I just need to get into it. I think I will be the fertilizer for the wheat crop before that happens. ;<)Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
calldoctoday And all of you others that make bread, I’m envious!
I’m sure that I could figure it out (in the next 20 years) but I just need to get into it. I think I will be the fertilizer for the wheat crop before that happens. ;<)@dennyo-s Thank you.
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calldoctoday And all of you others that make bread, I’m envious!
I’m sure that I could figure it out (in the next 20 years) but I just need to get into it. I think I will be the fertilizer for the wheat crop before that happens. ;<)@dennyo-s Stand mixer is your best friend or at least it was for me. I do not have the patience for kneading the dough, but a stand mixer takes all the pain out of that process, other than that it is rise time.
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Andrew made his first attempt at Whole Wheat French Baguettes & they turned out really nice & delicious too. Just look at that!
calldoctoday looks like some artisan bread work there.
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@dennyo-s Stand mixer is your best friend or at least it was for me. I do not have the patience for kneading the dough, but a stand mixer takes all the pain out of that process, other than that it is rise time.
mrobisr The kneading of the bread for me is not an issue. I have a dough hook too. I make my pizza dough that way. I just Knead to get into it once again! In other words get my finners sticky!! ;<)
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calldoctoday looks like some artisan bread work there.
YooperDog Thank you. I think Andrew did a terrific job & it was cheap & tasty. He did another several nights ago & he improves with every knead.
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