New Orleans French Loaves Recipe

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New Orleans French Loaves
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Ingredients
8
Count
Nutrition
1234
Calories
Total time
155
Minutes
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Ingredients:

Directions:

  1. In a 2-cup liquid measuring cup, combine water and sugar. Sprinkle in yeast; stir until blended. Let stand until foamy, 5 to 10 minutes.
  2. In a food processor fitted with the steel blade, blend 3 cups flour, salt and vinegar. Add dissolved yeast mixture to flour mixture all at once.
  3. Process 3 to 4 seconds to combine. Stop machine to check consistency of dough. The dough should be wet and sticky with a slight degree of body. If it is too soupy, add additional bread flour, ONE TABLESPOON AT A TIME, processing to blend between each addition, until a wet, sticky dough is formed. (I have found adding too much flour makes for a heavy loaf and that is not original to the ones sold in New Orleans.).
  4. Process no more than 15 seconds to knead dough. Pour vegetable oil into a large bowl; oil hands and fingers well. Remove blade from processor, placing any dough which clings to it in bowl. Remove rest of dough to oiled bowl, forming dough into a loose ball. Turn dough over several times to coat completely with oil. Careful not to mix the oil into the dough.
  5. Cover bowl with plastic wrap; let rise in a warm place, free from drafts, until doubled in bulk, about 1-1/2 hours. When dough has doubled in bulk, stir down dough, removing all air from first rising.
  6. Position oven rack in center of oven. Preheat oven to 400 degrees. Lightly grease 1 double-trough French-bread pan or a triple baguette pan, using some of oil remaining in bottom of bowl. Thoroughly grease hands with some oil from bowl.
  7. To make 2 French loaves, pinch dough in half; lift out of bowl, 1 piece at a time. To make baguettes, divide dough into thirds. Lay dough in 1 trough of bread pan; repeat procedure with remaining dough. Because of its very wet and loose consistency, dough will shape itself. Brush dough surface thoroughly with some butter-and-salt mixture.
  8. Loosely cover loaves with plastic wrap. Let rise until double in bulk, about 1 hour. Reserve remaining butter-and-salt mixture. When loaves have doubled in bulk, carefully remove plastic wrap; brush loaves with remaining butter-salt mixture. Use very light pressure when applying butter mixture, taking care not to deflate loaves.
  9. Bake in center of preheated oven until golden brown on top, 25 minutes. Carefully turn loaves over in pan; bake about 10 minutes more to brown bottoms. Cool completely on cooling racks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1233.73 Kcal (5165 kJ)
Calories from fat 499.3 Kcal
% Daily Value*
Total Fat 55.48g 85%
Cholesterol 61.01mg 20%
Sodium 1762.16mg 73%
Potassium 348.08mg 7%
Total Carbs 157.7g 53%
Sugars 1.84g 7%
Dietary Fiber 7.94g 32%
Protein 30.61g 61%
Vitamin A 0.3mg 9%
Iron 8.5mg 47%
Calcium 60.8mg 6%
Amount Per 100 g
Calories 267.08 Kcal (1118 kJ)
Calories from fat 108.09 Kcal
% Daily Value*
Total Fat 12.01g 85%
Cholesterol 13.21mg 20%
Sodium 381.48mg 73%
Potassium 75.35mg 7%
Total Carbs 34.14g 53%
Sugars 0.4g 7%
Dietary Fiber 1.72g 32%
Protein 6.63g 61%
Vitamin A 0.1mg 9%
Iron 1.8mg 47%
Calcium 13.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.5
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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