Types of French Bread
Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
Brioche (/ ˈ b r iː oʊ ʃ, -ɒ ʃ /; French: ) is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content (400 grams for each kilogram of flour) give it a rich and tender crumb.
Cookbook: Faluche Media: Faluche Faluche is a traditional bread in the Nord-Pas-de-Calais region of northern France and the Tournai region of southern Belgium. Faluche is a pale white bread that is soft and fairly dense.
Ficelle is a French term meaning “string” and it is prepared with the same type of dough as a baguette. The dough is usually made from bread flour or all-purpose flour or a combination of both. Like the baguette, the bread features a crispy crust and a soft, chewy crumb.
Cookbook: Fougasse Media: Fougasse In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed …
In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat.
Its not that the bread is crushed-the dough is-it takes a true beating which is what gives this bread, traditional for use in Charlotte aux Pommes a la Normande (recipe posted separately), its special texture. This dough must be started the night before and the sponge allowed to proof overnight.
A hearty honeyed French spice bread reminiscent of gingerbread. One of my very favorite quick breads to make around the holidays is pain d’épices. It’s a classic this time of year due to its aromatic blend of seasonal spices like cinnamon, nutmeg, ginger, and cloves but this fragrant honey spice loaf is well suited for the holidays and beyond.
Pain de campagne is a large round loaf of sourdough bread typically made with a combination of white and wholemeal flour. I always also add in some rye flour to enhance the flavour of the loaf. For me, the French country boule is the purest and most fundamentally satisfying loaf of bread there is.
