New Orleans French Loaves
Bring the taste of the Big Easy into your kitchen with these pillowy New Orleans French Loaves! Perfectly golden and irresistibly crisp on the outside, yet soft and chewy on the inside, these homemade loaves are a delightful blend of texture and flavor. Made with simple pantry staples like bread flour, active dry yeast, and a touch of sugar, this recipe captures the essence of classic French bread ideal for po'boys, sandwiches, or serving alongside your favorite gumbo. With an easy-to-follow process, including two gentle rises for that perfect airy crumb, these artisan-style loaves are sure to impress. Whether you're crafting a show-stopping meal or enjoying a slice with butter, these loaves are your ticket to authentic New Orleans-style bread done right!
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Recipe Information
Ingredients
- 4 cups Bread flour
- 1.5 cups Warm water (110°F/45°C)
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 2 teaspoons Kosher salt
- 1 tablespoon Vegetable oil
- as needed Nonstick cooking spray or additional oil
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Stir until dissolved, and let the mixture sit for 5-10 minutes until frothy; this indicates the yeast is activated.
Add the bread flour, kosher salt, and vegetable oil to the yeast mixture. Stir until it forms a shaggy dough.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Lightly grease a large bowl with oil or nonstick cooking spray. Place the dough into the bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
Once risen, punch down the dough to release any air bubbles. Turn it out onto a floured surface and divide it into 2 equal portions.
Shape each portion into a long, oval loaf (approximately 12 inches long). Place each loaf onto a parchment-lined baking sheet, leaving enough space between them for expansion.
Cover the loaves loosely with a kitchen towel and allow them to rise again for 30-40 minutes, or until slightly puffed.
Preheat your oven to 375°F (190°C). Before baking, make 3-4 shallow diagonal slashes across the tops of the loaves with a sharp knife or razor blade. This allows for steam to escape during baking.
Bake the loaves in the preheated oven for 20-25 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Remove from the oven and let the loaves cool on a wire rack before slicing. Enjoy as is or serve as the base for your favorite sandwiches or po'boys!
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 395.2 g | 144% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 14.0 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
