FRENCH BREAD PIZZA SCHOOL LUNCH RECIPES

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FRENCH BREAD ROLLS TO DIE FOR RECIPE | ALLRECIPES



French Bread Rolls to Die For Recipe | Allrecipes image

Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired.

Provided by JOCATLIN

Categories     Roll and Bun Recipes

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 16 rolls

Number Of Ingredients 6

1 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

Steps:

  • In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
  • To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 23.3 calories, CarbohydrateContent 1.8 g, FatContent 1.7 g, FiberContent 0.2 g, ProteinContent 0.3 g, SaturatedFatContent 0.3 g, SodiumContent 146.4 mg, SugarContent 1.6 g

PAIN DE CAMPAGNE - COUNTRY FRENCH BREAD RECIPE | ALLRECIPES



Pain de Campagne - Country French Bread Recipe | Allrecipes image

I got this recipe out of a novel and made some minor changes. It is a yummy French bread that is worth the wait.

Provided by violet

Categories     White Bread

Total Time 5 hours 25 minutes

Prep Time 3 hours 0 minutes

Cook Time 25 minutes

Yield 2 loaves

Number Of Ingredients 8

½ teaspoon instant yeast
½ cup warm water (110 degrees F/45 degrees C)
¾ cup whole wheat flour
2 ½ cups warm water
½ teaspoon instant yeast
6 cups unbleached bread flour
1 tablespoon kosher salt
2 tablespoons cornmeal for dusting

Steps:

  • To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the mixture resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe.
  • When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. Stir well to combine. Add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir.
  • Transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle. Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the touch. Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes.
  • Place the dough in an oiled bowl, turning to coat the surface of the dough with oil. Cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours.
  • Deflate the dough and cut it into two pieces. Shape the dough into two rounds, cover them with plastic or a damp cloth, and allow the dough to rest for 30 minutes at room temperature.
  • Shape the dough into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place the loaves, seam-side up, on the floured cloth. Dust the tops of the loaves with flour, cover with a damp towel, and let rise until doubled in bulk again, about two hours.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Sprinkle a baking sheet with cornmeal. Gently transfer the risen loaves to the baking sheet, placing them seam-side down on the cornmeal. Make several diagonal slashes in the loaf with a serrated knife or razor blade.
  • Immediately place the scored loaves in the preheated oven. Bake the bread until the loaves are golden brown, about 25 to 30 minutes. Cool the loaves on wire racks.

Nutrition Facts : Calories 47.6 calories, CarbohydrateContent 10.1 g, FatContent 0.3 g, FiberContent 1.6 g, ProteinContent 1.9 g, SodiumContent 723.6 mg, SugarContent 0.1 g

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