How to Make French Bread Rolls | Akudo's Kitchen
How to Make French Bread Rolls | Akudo's Kitchen
#frenchbreadrolls #bread #frenchrolls #akudoskitchen
Hi lovely people! My name is Akudo.
Welcome or welcome back to my channel! In today's video, I will show you how I made this crusty French bread rolls at home. Please if you enjoyed watching this video, turn on your notification bell so that youtube will notify you anytime I drop a new video.
#frenchbreadrolls #bread #frenchrolls #akudoskitchen #how #howto #howtomake #new #howtoprepare #easybaking #5minutesbaking #baking #homemade #easyrecipe
How to Make French Bread Rolls | Bread Recipe | Allrecipes.com
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Watch how to make homemade French bread rolls. These impressive yeast rolls bake up with a chewy texture and a nice, golden brown crust.
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You Too Can Make these New Orleans Style French Bread Rolls. Les Bon Temps Rouler!
Kick your sandwiches up a notch with these super easy New Orleans style French bread rolls. In just few simple steps, you have delicious, soft bread, straight out of your oven.
If I can do this, you can too!
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HOW TO MAKE FRENCH BAGUETTES AT HOME / Easy No Knead French Bread Recipe
Fresh Homemade French Baguettes are simply amazing!
These french bread/baguettes are light and airy with a crusty exterior and a very soft and chewy interior.
While it's a challenge to make real baguettes at home, this version is probably as close to an artisan bakery version as you're going to find. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast.
Baking Tray Amazon link:
Ingredients for making french bread/baguttes :
Flour: 700 g
Salt: 2 Tsp
Instant yeast: 1 and 1/2 Tsp
Water: 530 ml
Method:
Step 1
Prepare the dough.
In to a large bowl,add all the dry ingredients and give it a good whisk to make sure everything is well combined.
Pour water and mix them together.Make sure there are no dry patches in the dough.
Step 2
First proofing (2 hours)
Cover the dough with a plastic film and keep it in a warm environment for 2 hours or until the dough get doubled in size.
Keep it in the refrigerator.
Step 3
Divide and preshape the dough
Take the dough out of refrigerator and divide the dough (The total weight of the dough will be approximately1200 g)The dough is sufficient to make 5 baguettes of 250 g each.
Make round dough balls out of each by pulling the edges into the center. Cover with a damp cloth and let it rest for 45 minutes.
Step 4
Shape the dough balls into baguette.
Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand.
With the seam side down, cup your fingers and gently roll the dough into a log (size matching your pan).
Step 5
Final proofing
Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrapper a damp cloth, and allow the loaves to rise until they're slightly puffy . The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).
Towards the end of the rising time, preheat your oven to 450°F .
If your french baguette bread have risen in a dish towel or couche, gently roll them (seam side down) onto a lightly greased (or parchment-lined) baking sheet on to a non stick baking tray. If you plan on baking them on a baking stone, roll them onto a piece of parchment, and lift the parchment onto a baker's peel.
Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.
Step 6
Bake the french bread/ baguettes
Load the french bread/baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone.
Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust.
Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown.
Remove them from the oven and cool them on a rack.
Storing Baguette
Baguettes are best when they are fresh out of the oven.Authentic Baguettes have a very short shelf life..It's a daily bread and should ideally be consumed the day of use. (Who can wait anyway?) If you need to store bread for longer periods of time, you should freeze it.
The best way you can store a baguette is by freezing them.
Step 1
Prepare a fresh baguette for freezing as soon as possible after baking. Let the baguette cool completely. Place it in an airtight freezer bag, squeeze out the extra air and zip it closed. If the baguette is too long to fit into the bag, cut it into pieces.
Step 2
Store the baguette in the freezer until several hours before you need it.
Step 3
Remove the frozen baguette from the freezer bag, wrap it in a tea towel and thaw it on the counter for two hours, or until fully thawed.
Step 4
Heat the thawed baguette in the oven at 200 degrees Fahrenheit for a few minutes to warm it, if desired. Don't leave it in the oven for longer than a few minutes or it will dry out.
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EASY NO KNEAD FOCACCIA BREAD :
Homemade FRENCH BREAD Recipe
There is little in the world I like more than a warm slice of French Bread. This video is going to teach you how to make my French Bread recipe at home so you can enjoy it every time a craving hits. It’s the BEST one I’ve tried!!
PRINTABLE RECIPE:
INGREDIENTS
4 1/2 – 5 cups all-purpose flour divided
2 packets Fleischman’s Yeast Rapid Rise Yeast or any instant yeast
2 teaspoons salt
1 3/4 cups water
1 tablespoon olive oil
1 egg white
INSTRUCTIONS
Add 1 cup of flour to the bowl of a stand mixer fitted with the dough hook. Add yeast and salt and whisk to combine.
Place water in a heat-proof measuring cup. Heat for about one minute (maybe longer, it depends on your microwave) until water is between 120°-130°F. It’s best to check this with an instant-read thermometer, but if you don’t have one, think hot bath water. Add oil to water, then pour into dry ingredients.
Run mixer with dough hook, scraping the sides of the bowl, just until the flour is all moistened. Add 2 more cups of flour, mix, then add an another 1 1/2 cups of flour and let the mixer run until the dough is thick and starts to come together, adding an additional 1/2 cup flour as needed. It won’t form a ball but will only be slightly sticky to the touch.
Turn dough out onto a floured surface and knead until the dough forms a ball and is elastic and springs back when pressed with two fingers; cover and let rest 10 minutes.
After 10 minutes, divide the dough into two equal pieces. Roll each piece of dough into an approximate 12×15-inch rectangle (no need to be exact) and roll it up from the long side. Pinch the ends to form the pointy ends of the loaf.
Place loaves on a cookie sheet covered with a silicone baking mat or parchment paper. Cover and let rise until double in size, about 45 minutes.
Preheat oven to 400°F.
Uncover loaves and use a sharp knife to score 4-5 times on top to create the French bread look. Brush the dough lightly with egg wash.
Bake for 20-25 minutes or until the loaves are golden and hard and sound hollow if knocked on. To make a browner and crunchier crust, as shown in the photos, do a second brushing with egg white after 15 minutes of baking.
Cool slightly before serving, store in an airtight container for up to 3 days.
**SEE LINK ABOVE FOR ACTIVE DRY YEAST INSTRUCTIONS***
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CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Custard Bread Roll - Soft & Creamy
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INGREDIENTS:
Preparing the custard
500ml (2 cups) Milk
2 Eggs
100g (1/2 cup) Sugar
30g (3 1/2 tbsp) Cornstarch
A pinch of salt
2 tsp Vanilla
Prepare the dough
200ml (1 cup) Warm Milk
1 tbsp Yeast
100g (1/2 cup) Sugar
1 tsp Vanilla
2 Eggs
90g (1 cup) Butter (soften at room temperature)
600g (about 4-5 cups) Plain flour
Topping
1 Egg yolk + 3 tbsp Milk
Almond flaked
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