Why You’ll Love This New Orleans French Bread Recipe
If you’ve ever tasted the delightful crust and airy texture of New Orleans French bread, you know why it’s a favorite among many.
I love how it’s perfect for po’boys, making each bite a satisfying experience. The way the crust crackles as you tear into it’s simply irresistible.
Plus, it’s surprisingly easy to make at home! With just a few ingredients, you can create something that’s not only delicious but also brings a piece of New Orleans into your kitchen.
Trust me, once you try baking this bread, you’ll find yourself craving it again and again.
Ingredients of New Orleans French Bread
When it comes to baking, the ingredients can make or break your creation. For New Orleans French bread, you don’t need a long list of fancy products or ingredients that are impossible to find. In fact, you probably already have many of these staples sitting in your pantry.
This recipe is all about simplicity and freshness, letting the bread shine with its own unique flavors. So, if you’re ready to begin this delicious baking adventure, here’s what you’ll need to whip up that gorgeous loaf of French bread.
Ingredients:
- 1 (1/4 ounce) package dry yeast
- 2 1/2 cups warm water (between 105 to 115 degrees)
- 2 tablespoons sugar, divided
- 1 tablespoon salt
- 6 1/2 – 7 cups flour, divided
- 1 egg white, slightly beaten
Now, let’s chat a bit about these ingredients. First off, the yeast is your magic ingredient, bringing life to the dough with all its bubbly goodness.
Make sure your water is just the right temperature; too hot can kill the yeast, and too cold won’t activate it. Sugar helps feed the yeast, so don’t skimp on that.
And while you can use all-purpose flour, some folks like to mix in a bit of bread flour for added strength and chewiness in the crust. It’s like giving your bread a little extra muscle.
Finally, that egg white brush before baking? It’s not just for show; it gives your loaves that beautiful golden sheen that makes them look oh-so-appetizing.
How to Make New Orleans French Bread
Making New Orleans French bread is an adventure that starts with just a few simple steps, but trust me, the result will blow your mind.
First things first, grab that 1 (1/4 ounce) package of dry yeast and mix it with 2 1/2 cups of warm water—aim for that sweet spot between 105 to 115 degrees. Toss in 1 teaspoon of sugar from the 2 tablespoons you have on hand, and give it a gentle stir until everything’s dissolved. It’s like waking up the yeast from its slumber, and you’ll see it start to bubble and froth—this is the magic moment.
Now, mix in the rest of the sugar (that’s 1 tablespoon), the salt, and 6 cups of flour. Stir until it becomes a stiff dough that you can handle.
Now comes the fun part: kneading. Turn that dough out onto a surface dusted with some of the remaining flour. Knead it for about 8 minutes—yes, 8 whole minutes. I know it sounds like a workout, but think of it as your bread yoga session. You want it to be smooth and elastic, not a lumpy mess.
Once you’ve got that dough looking good, pop it into a greased bowl, turn it to coat the top, cover it up, and let it rise in a warm spot for about 1 1/2 hours. It should double in size.
After the wait, turn it out again onto a floured surface, let it rest for 15 minutes, and then knead it just a few times to knock the air out.
Now, divide that dough into four equal portions. Roll each one into a 13×7-inch rectangle—I know, it sounds like a geometry lesson. Roll them up jelly-roll style, pinching the seams and ends to seal them tightly.
Place these beauties seam side down in greased baguette pans or on baking sheets. Before they rise again, cut 3 or 4 diagonal slashes on top of each loaf, about 3/4 inch deep. Cover them and let them rise for another hour until they puff up like they’re ready for the big show.
Finally, brush those loaves with a slightly beaten egg white for that glossy finish before you bake them. Pop them into a preheated oven at 450 degrees for 15 minutes, then drop the heat to 350 degrees for an additional 30 minutes.
The moment you hear that hollow sound when you tap the bottom, you know you’ve nailed it. Cool them on wire racks, and get ready to enjoy the warm, crusty goodness of homemade New Orleans French bread. It’s a labor of love, but oh, it’s so worth it.
New Orleans French Bread Substitutions & Variations
After mastering the classic New Orleans French bread recipe, you might want to explore some substitutions and variations to make it your own.
For a whole grain twist, try using half whole wheat flour for added nutrition. If you’re feeling adventurous, incorporate herbs like rosemary or thyme into the dough for a fragrant touch.
For a sweeter loaf, mix in a bit of honey or cinnamon. You can also experiment with different toppings—think sesame seeds or coarse salt.
These changes not only personalize your bread but also bring unique flavors that can elevate any meal. Enjoy the creative process!
Additional Tips & Notes
To guarantee your New Orleans French bread turns out perfectly, pay attention to the temperature of your ingredients and environment.
I’ve found that using warm water helps activate the yeast effectively, so aim for that sweet spot of 105 to 115 degrees.
Don’t rush the rising process; letting the dough double in size is essential for that airy texture. If your kitchen’s drafty, try placing the dough in a turned-off oven with the light on.
Finally, for a crispy crust, steam your oven by placing a pan of water inside while baking. Enjoy the delightful aroma as it fills your home!