How To make Poppy Seed French Bread

French Country Bread Recipe Demonstration - Joyofbaking.com

Recipe here:

Stephanie Jaworski of Joyofbaking.com demonstrates how to make French Country Bread. I like how this bread still has that crisp outer crust and wonderfully soft and chewy interior that you find with a French Baguette. Yet the round shape allows you to slice the bread to make sandwiches and it's ideal for making toast in the morning.

Join our Facebook Page:

Learned this secret recipe at a French bakery! Perfect poppy seed croissants

Hi there, hope you're having a good day!
In this video, I'll be making some delicious, fluffy buns that are quick to prepare.

Ingredients:
600 g (4 3/4 cups) flour
400 ml warm milk
80 g (7 tablespoons) of sugar
1 egg ????
1 tsp salt
8g of yeast
1 tbsp flour
30 g butter
2 tsp vinegar
2 tsp vegetable oil
30 g butter
1 egg ????
Poppy seeds
Bake at 180 °C / 356 °F for 30 minutes

Let me know in comment if you like the recipe. ????
Thank you for watching and for
likes and comments! ????

Brit's Best - Poppy Seed Bread

Brit makes flavorful poppy seed bread. Great for any occasion!

Recipe:

3 c sifted flour (if at high altitude, add additional 1/8 c)
2 1/3 c sugar
1 ½ t salt
1 ½ t baking powder
3 eggs
1 ½ c milk
1 ½ c canola oil
2 ½ T poppy seeds
1 ½ t vanilla
1 ½ t butter extract
1 ½ t almond extract
1 ½ t lemon extract
Pour batter into 2 greased and floured bread pans.
Bake at 325 degrees for 1 hour and 30 mins.

Braided French bread

This is the easiest bread I have bread so far. Unfortunately, my video did not work. I have to take a video next time I bake this.

Ingredients:

Dough:
flour - 4 to 5 cups
salt - 3 tsp
sugar - 1 tbsp
yeast - 2.5 tsp
water - 2 cups
sesame/poppy seeds as desired

Eggwash:
egg white - 1
water - 1 tbsp

Procedure:
Warm 2 cups of water. Add the yeast and sugar and leave for 5 mins to proof.

Mix flour and salt then add the yeast mixture after proofing. Knead or mix using the electric mixer until smooth and elastic. Place the dough in greased bowl and let rise in warm place until doubled in size.

Punch down dough several times to remove air. Divide the dough into 2 parts then divide each part into 3. Roll each part into at least 12-14 inch rope for braiding. Braid 3 ropes together and seal each ends.

Make an egg wash by combining the egg white and tbsp of water. Brush over the braided dough. Sprinkle with sesame/poppy seeds. Let rise until doubled in size or at least 20-30 mins.

Bake at 375F for 25 to 30 mins or until golden brown.

Note:

You can bake with bain-marie for softer braided french bread.

1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make

In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.

Thank you for watching! If you'd like to show me some love and buy me a coffee, head here:

Will you be baking this bread? Don't forget to take pics and tag me on Instagram @Brian_Lagerstrom

VIDEOS YOU MIGHT ALSO LIKE:
- EASY BAGUETTE:
- 5 TIPS FOR BETTER SOURDOUGH:
- SEEDED SOURDOUGH:
- NO KNEAD SOURDOUGH:

INGREDIENTS:
****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!

ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.

PREFERMENT (POOLISH)

150g or ROUGHLY 1 C. AP FLOUR
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
- let the poolish ripen on counter 4-24 hours, preferably at least 16

DOUGH
280g or 1 1/4C.WATER (98F)
2g or 1/2 TSP YEAST
ALL OF THE POOLISH
350g or 2 1/4 C. AP FLOUR
50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR
10g or roughly 1.5 TSP KOSHER SALT

BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.


**MY GEAR**
5.5 qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS STEEL MIXING BOWL:
PLASTIC DOUGH CARD:
MEASURING CUPS/SPOONS:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!


#beginnerbread #easybreadrecipe #bread

|| MUSIC ||
EPIDEMIC SOUND. Free trial available at:

bensound.com
–––––––––––

How to Make: Poppy Seed Bread