NEW ORLEANS FRENCH BREAD
Make and share this New Orleans French Bread recipe from Food.com.
Provided by LoversDream
Categories Breads
Time 3h5m
Yield 3 Loafs
Number Of Ingredients 7
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.
Nutrition Facts : Calories 869.7, Fat 10, SaturatedFat 5.2, Cholesterol 20.4, Sodium 2390.6, Carbohydrate 168.2, Fiber 6.6, Sugar 4.8, Protein 23.2
NEW ORLEANS BREAD PUDDING
"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." -Linda Wiese, Payette, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.
Nutrition Facts : Calories 350 calories, Fat 15g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 341mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
THE BEST BANANA BREAD
The batter for this easy-to-make banana bread is enriched with sour cream, which gives it a subtle tang and super moist texture. In order to avoid this quick bread becoming tough and chewy, don't overmix the batter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.
- In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.
- Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
COMMANDER'S PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE
Adapted from "Commander's Kitchen," by Ti Martin and Jamie Shannon,Copyright 2000by Commander's Palace, Inc. Used by Permission of Broadway Books, a Division ofRandom House.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan; set aside. Combine 3/4 cup sugar, the cinnamon, and nutmeg in a large bowl. Beat in whole eggs until smooth; whisk in cream and vanilla. Add bread cubes; stir, allowing bread to soak up custard. Scatter raisins in greased pan; top with egg mixture, which will prevent raisins from burning. Bake until pudding is golden and firm to the touch and a cake tester inserted in center comes out clean, 25 to 30 minutes. It should be moist, not runny or dry. Cool to room temperature.
- Butter six 6-ounce ceramic ramekins; set aside. In the bowl of an electric mixer, whisk egg whites and cream of tartar until foamy. Gradually add remaining 3/4 cup sugar; continue whisking until shiny and thick. Test with a clean spoon. If whites stand up stiff, like shaving cream, when you pull out the spoon, meringue is ready. Do not overwhip, or whites will break down and souffle will not work.
- In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Divide a portion of this mixture among the ramekins. Place remaining bread pudding in bowl, break into pieces, and carefully fold in rest of meringue. Top off souffles with this lighter mixture, piling it high, about 1 1/2 inches over top edge of ramekins. With a spoon, smooth and shape tops into a dome over ramekin rims. Bake immediately until golden brown, about 20 minutes. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle, and spoon the room-temperature whiskey sauce into the souffles.
MARTHA'S BEST BREAD RECIPE. NEW ORLEANS FRENCH BREAD
Number Of Ingredients 9
Steps:
- in a large bowl combine the butter, salt, sugar, bopiling water and stir occasionally to met the butter. Add the cup of cold water and cool the mixture to a warm temperature
- when the temperature is right, sprinkle the yeast over the liquid, let stand for 5 minutes and stir to dissolve
- gradually beat in 4 cups of flour and then add in 1 1/2-2 cups more flour to form a stiff dough
- turn dough onto floured surface and knead until smooth and elastic, about 5 minutes. Place in well greased bowl, turning once to grease the top. Cover with damp cloth
- let rise in warm place for 1-1 1/2 hours, till doubled in bulk. Punch down, cover and let rise another 30 minutes until again double in bulk
- heat oven to 375 degrees. Turn dough onto floured surface, knead slightly to press out gas bubbles, shape into a 14-16 inch cylinder on a greased baking sheet. Cover and let rise till doubled in bulk. Cut 1/4 inch deep slashes in top of loaf with sharp knife, brush with glaze of 1 egg white mixed with 2 tablespoons of cold water
- bake at 375 degrees for 40-50 minutes till golden brow. Serve bread to your grateful family.
More about "marthas best bread recipe new orleans french bread"
FRENCH TOAST NEW ORLEANS-STYLE PAIN PERDU RECIPE
From thespruceeats.com
BREAD RECIPES - MARTHA STEWART
From marthastewart.com
COMMANDERS PALACE GARLIC BREAD - COPYKAT RECIPES
From copykat.com
NOLA-STYLE FRENCH BREAD ROLLS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (94)Calories 326 per servingTotal Time 3 hrs
- Pour the water into the bowl of a stand mixer. Add 1 tablespoon of sugar, stir, sprinkle with the yeast, and allow to sit for 15 minutes, until frothy and bubbling.
- Add the remaining tablespoon of sugar, olive oil, 5 cups flour, and salt. Use a spatula to bring the ingredients together into a shaggy dough.
- Place the bowl on the mixer fitted with a dough hook, and mix the dough at medium speed for 8 minutes. The dough should form a ball and pull away from the sides of the bowl.
- Lightly coat the mixing bowl with cooking spray or oil. Return the dough to the bowl and cover with plastic wrap. Allow it to rise in a draft-free place 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, while you prepare a clean, lightly floured (or lightly greased) work surface.
- 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; they should be a bit less round than a typical baguette, with more interior surface area for sandwich fillings.
- 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. Rotate the baking sheets halfway through the baking time (top to bottom, bottom to top).
NEW ORLEANS FRENCH BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (17)Total Time 40 minsCategory Side Dish, BreadCalories 199 per serving
COMMANDER’S PALACE PARMESAN GARLIC FRENCH BREAD
From spoonfulofnola.com
Estimated Reading Time 4 minsPublished Aug 29, 2019Total Time 30 mins
NEW ORLEANS FRENCH BREAD | SAVEUR
From saveur.com
JAZZ FEST CRAWFISH BREAD AT HOME | LAURA FUENTES
From laurafuentes.com
7 MUST-TRY BREADS FOR THE PERFECT PO’ BOY SANDWICH
From cookindocs.com
NEW ORLEANS STYLE PO BOY BREAD )FRENCH BREAD) | THE FRESH LOAF
From thefreshloaf.com
MARTHAS BEST BREAD RECIPE NEW ORLEANS FRENCH BREAD
From tfrecipes.com
LEIDENHEIMER FRENCH BREAD RECIPE - 2023 - GRAB FOR EATS
From grabforeats.com
LOUISIANANS KNOW THE BEST PO'BOYS ARE MADE WITH THIS …
From southernliving.com
MARTHA STEWART BAKES BRIOCHE BREAD 4 WAYS - YOUTUBE
From youtube.com
HOW TO MAKE NEW ORLEANS BREAD PUDDING | CREOLE QUEEN
From creolequeen.com
NO-KNEAD FRENCH BREAD - INQUIRING CHEF
From inquiringchef.com
11 BEST ITALIAN RESTAURANTS IN NEW ORLEANS, LA (FOR 2023)
From familydestinationsguide.com
You'll also love