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French Bread by Bread Machine

French Bread by Bread Machine by Salad Foodie

This recipe requires the French Bread setting on my bread machine, best suited for bread doughs low in fat and sugar; this results in a crisp crust and coarse, chewy exterior. (It is similar to the Whole Wheat setting though not identical.....but just might work.) However if neither are available on your machine you could use the…

1 vote
16395 views
Spelt pain a l'ancienne

Spelt pain a l'ancienne by Guest of winter

A bread from Peter Reinhart's The Bread Baker's Apprentice, a very easy one because it hardly needs any kneading and it only ferments once. And with a stunning result.

3 votes
2731 views
Easy French Bread #2

Easy French Bread #2 by myra byanka

No knead, no standing mixer to clean. A pre-ferment (poolish) gives the bread a wonderful flavor, and the actual prep time is short.

1 vote
4052 views
Classic French Bread Recipe

Classic French Bread Recipe by Julia Ann Souders

A small loaf of crusty Classic French Bread to go with summer salads and winter hearty soups. It can be made easily without a mixer or food processor and does not take exceeding long time. Enjoy some tonight. Recipe adapted from Cooking Light Annual Recipes 1999, p.35. 2007-2014 Netta Belle's Choice cookbookinabox "Reg. U.S.…

1 vote
9714 views
French Bread by Traditional Yeast Method (no bread machine)

French Bread by Traditional Yeast Method (no bread machine) by Salad Foodie

Experimenting with several ways to get a good loaf of French bread without using my bread machine, I am ready to share this version over all I tried. It has a chewy crust and a beautiful fine grain. While my bread machine version (see "Useful Links" below) takes only about 5 minutes of active chef time, this recipe requires perhaps 35…

2 votes
12447 views
Kugelhopf from Alsace, France

Kugelhopf from Alsace, France by Guest of winter

Kugelhopf is a sweet bread enriched with butter and eggs, related to brioche, with a characteristic grooved shape and a central hole. Its introduction in France is attributed to Marie Antoinette (originally from Austria, therefore) and its name appears to derive from its resemblance to a hat used in the Middle Ages, named gugelhut.

1 vote
2599 views
Pumpkin cornmeal Quick bread

Pumpkin cornmeal Quick bread by Chez la mere

as seen in The French Market Cookbook

1 vote
2757 views
Chocolate Filled Lemony Brioche

Chocolate Filled Lemony Brioche by kristy

1 vote
2561 views
Rustic French Bread

Rustic French Bread by Chef Smith

2 votes
1681 views
Biga Pre-Ferment

Biga Pre-Ferment by Marilyn Koopmans

This is my favorite simple recipe, easy to make it just takes a long time to age. The up side is that you will have a fantastic, flavorful loaf of bread. I use the aged dough in all of my recipes, just pinch off a handful, then tear off little pieces at a time and add to your normal recipe as it mixes. That's it, I hope you enjoy…

1 vote
1316 views