Artisanal Breads
Art Print
Buy at AllPosters.com

La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

New Orleans French Bread

"The smell of good bread baking, like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

French Quarter
Art Print
Dynner, Lidia
Buy at AllPosters.com
 

New Orleans French Bread
Lee Bailey's New Orleans, Lee Bailey with Ella Brennan
G. H. Leidenheimer Baking Co.

I still can't understand how this glorious book could be out of print! I really
treasure my copy.  If you're very lucky maybe you'll be able to find one...

2 cups warm (110 degrees F.) water
2 tablespoons sugar
2 tablespoons dry granulated yeast
2 tablespoons vegetable shortening
6 1/2 cups bread flour
1 tablespoon salt

Place the 2 cups water in the bowl of a stationary mixer fitted with a dough hook. Add 1 tablespoon sugar and sprinkle with the yeast. Allow to sit for about 15 minutes, until the mixture is bubbling. Add the remaining 1 tablespoon sugar, the shortening, and 5 cups of flour. Mix until a dough
starts to form. Add the salt and the remaining flour as needed until the dough forms a ball and pulls away from the sides of the bowl. Continue to knead with the dough hook for 10 minutes. Turn the dough out onto a lightly
floured board and knead by hand for a minute or two, until dough is smooth and elastic. Return it to the mixing bowl, cover with plastic wrap, and set
in a warm, draft-free corner to rise for 1 1/2 hours, or until doubled in size.
Punch the dough down, then divide it into four balls. Cover these with a
clean dishtowel and let them rest for 15 minutes. Form each ball into a
16-by-3-inch loaf. Place the loaves on baking sheets, cover them with a
damp cloth, and set aside to rise for 1 1/2 hours. Preheat oven to 375
degrees F. Gently place the fully risen loaves in the preheated oven and
bake for about 30 minutes, until golden brown. Cool on racks.
Makes 4 loaves.
 

Featured Archive Recipes:
Garlic Bread, Commander's Palace
Sourdough French Bread
 

Index - Bread Recipe Archives
Do you know what it means
to miss New Orleans?
Daily Recipe Index
Recipe Archives Index