Best New Orleans French Loaves Recipes

NEW ORLEANS FRENCH BREAD

Steps:

• In a large bowl, dissolve the yeast, salt and sugar in warm water.
• Gradually stir in flour, adding only until the mixture refuses to absorb more.
• On a floured board knead the dough for 3-4 minutes.
• Transfer the dough to a greased bowl and brush the top lightly with butter.
• Cover with a damp cloth.
• Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk.
• Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess.
• Punch down the dough.
• Transfer the dough to a floured board and divide it into thirds.
• Roll each portion into an 8 x 13 inch rectangle.
• Roll each rectangle up from the long side, seal and shape ends.
• Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops.
• Brush lightly with melted butter.
• Let rise in a warm place about 45 minutes.
• Place the bread on the middle rack in oven.
• Place a pan of hot water on bottom of oven.
• Bake at 450 degrees for 5 minutes.
• Reduce oven temperature to 350 degrees and continue baking for 30 minutes.
• Note: Cooking time includes rising times.

NEW ORLEANS FRENCH BREAD

Steps:

• Preheat oven to 450 degrees.
• Combine yeast, water and 1 teaspoon sugar in a large bowl, stirring until dissolved. Stir in remaining sugar, salt and 6 cups flour to form a stiff dough.
• Turn dough onto a surface sprinkled with remaining flour; knead dough for 8 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free of drafts, 1 1/2 hours or until doubled in bulk. Turn dough out onto a lightly floured surface. Cover and let rest 15 minutes. Knead 3 to 4 times.
• Divide dough into 4 equal portions; roll each portion into a 13x7-inch rectangle. Roll up each rectangle, jelly-roll fashion, starting at a long end. Pinch seams and ends together to seal. Place loaves, seam side down, in 4 heavily greased baguette pans or on baking sheets.
• Cut 3 or 4 diagonal slashes, 3/4 inch deep, in top of each loaf. Cover and repeat rising procedure 1 hour or until doubled in bulk. Brush loaves with egg white. Bake 15 minutes, reduce heat to 350 degrees and bake 30 minutes or until loaves sound hollow when tapped. Remove bread from pans or baking sheets immediately; cool on wire racks.

FABULOUS FRENCH LOAVES

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it 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 with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide dough in half. Roll each half into a 9- x 12-inch rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
• Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400°F (200°C).
• Bake in preheated oven for 35 minutes, or until golden brown.