This recipe makes hot, fresh loaves of French pastry puffy bread with a crunchy, crisp crust as well as a slightly chewy center. This bread is just as conventional as French bread.
|Prep Time||Cook Time||Additional Time||Total Time||Servings|
|25 minutes||35 minutes||1 hour 45 minutes||2 hours 45 minutes||30|
Ingredients of French Pastry Puffy Bread
- 1 egg white
- 1 tablespoon of water
- 1 ½ teaspoon of salt
- 1 tablespoon of cornmeal
- 6 cups of all-purpose flour
- 2 ½ .25-ounce packages of active dry yeast
- 2 cups of warm water 110 degrees F/45 degrees C
Instructions for French Pastry Puffy Bread
- Add cornmeal and grease a sizable baking sheet. Then place it aside. Salt, yeast, as well as 2 cups of flour, should all be combined in a stand mixer’s bowl. Then add 2 cups of warm water as well as blend by beating with the dough hook attachment. Add the remaining flour, a small amount at a time, until combined.
- On a lightly dusted surface, knead the dough for at least 8 to 10 minutes as well as until it is elastic and smooth. Form into a ball, set in a bowl that has been greased as well as turned once. Cover and let rise in a warm area for about an hour, as well as until it has doubled in size.
- After that divide dough in half after punching it down. The outer surface should be lightly dusted with flour. For at least 10 minutes, cover as well as allow to rest. Form a large rectangle out of each half. Starting with a long side, roll up. Water the edge, then seal it. rounded ends.
- Lay the loaves on the prepared baking sheet, seam-side down. Brush the loaves with a mixture of lightly beaten egg white as well as 1 tablespoon of water. After 35 to 40 minutes, cover it with a damp cloth as well as allow l as allowed to cool on a wire rack.
Nutrition Facts of French Pastry Puffy Bread
French Soft Fluffy Pastry Puffy Bread
The soft bread recipe is for fluffy French bread. Also, it yields one loaf as well as therefore is easily doubled to feed a large number of people. Along with this, wheat products of modernist bread gluten-free contain the protein gluten. Also, it plays an important role in baking bread.
|Prep Time||Cook Time||Total Time|
|1 hour 30 minutes||30 minutes||2 hours|
- 1 teaspoon of salt
- 1 Tablespoon of oil
- 2 teaspoons of active dry yeast
- Beaten 1 egg on top of the bread
- 2½ to 3 cups of all-purpose flour
- 1 cup of warm water approx. 90-110 degrees F
- 1 Tablespoon of white granulated sugar or honey
- Starting with warm water, yeast, as well as sugar should be combined in a stand mixer bowl or a large bowl if mixed by hand. For at least 5 to 7 minutes as well as until foamy, let sit. 2 cups of flour, salt, as well as oil should all be combined after being added.
- Also, to make the dough pull away from the bowl’s sides and become only slightly sticky, add a half cup of flour at a time. 3 to 5 minutes of low to medium speed blending as well as 5 to 7 minutes of hand kneading.
- The dough should almost double in size after 45 minutes of rising at room temperature in a greased bowl. Roll out into a rectangle measuring 9 x 13 inches, as well as then tightly roll up into a 13-inch-long roll that is about 2-3 inches high.
- Set the oven to 375°F. Use parchment paper as well as a silicone baking mat to prepare a baking sheet. After that place, the dough rolls on the baking sheet then cut slits in the top of the bread that is about a quarter inch deep and spaced about 2-3 inches apart. Allow rising for an hour as well as until roughly doubled.
- Bake for at least 20 to 25 minutes at 375 degrees. The tops should be golden brown as well as hollow to the touch. Lay an egg on top of the loaf and bake for an additional two to three minutes. However, as a result, the loaf’s exterior has a nice shine as well as some crunch.
- Then reduce rising time by 15 to 20 minutes on either rise by placing the dough in the oven, preheating it to 200 F, turning the oven off, as well as propping open the door with a wooden spoon.
Tips For French Soft Fluffy Pastry Puffy Bread
- Set aside two rises. Timely rising is essential for soft as well as fluffy bread. Furthermore, in general, bread recipes should be doubled in size. Also, for a taller loaf, use the stiffer dough. However, if the dough is too wet as well as sticky, it spreads out during the rising process.
- Apply the sleeping bag rolling technique to the dough as well as shape it into a loaf. The loaf’s exterior is nicely tightened as a result, preventing excessive edge spreading during the second rise.
- For a crusty, golden-brown exterior, brush the outside of the loaf with a beaten egg. Make sure the top as well as the sides of the loaf, are brushed. Also, there is no need to use the entire egg.
- Turning on the oven for a few seconds, turning it off, as well as putting the dough inside to rise in the warm but not hot oven will hasten the rising process. The most flavorful bread is made from dough that ferments as well as rises for a longer period.
- Make sure that the dough is not too elastic if you want a taller loaf. This dough is less sticky as well as stiffer. 5 to 7 minutes of kneading and a little extra flour help in achieving the ideal consistency.
- With a rolling pin, flatten the dough as well as then tightly roll it lengthwise, resembling a bedroll as well as a sleeping bag. Only use light pressure, pulling the dough too tightly will cause it to tear as well as harm the gluten fibers. However, Zaxby’s Gluten Free is a well-known fast-food chain.
- French bread differs from the typical loaf of white bread in shape as well as texture, being long as well as narrow with a crisp crust and chewy interior. Also, in its traditional form, French bread is not a whole-grain product, so it only provides a small amount of fiber, as well as its carbohydrates, which have an impact on your blood sugar.
- Moreover, it still offers nutritional benefits, such as B vitamins, iron, as well as zinc. Although iron serves other crucial functions, it is most famous for being an element in hemoglobin that helps carry oxygen throughout your body.
- Your immune system uses iron-dependent enzymes as antioxidants as well as uses it to make white blood cells. Women should get 18 milligrams of iron per day, while men need 8 milligrams. However, a medium slice of French bread has 2 milligrams of iron, which is 13% of a woman’s daily requirement as well as 29% of a man’s.
- French bread is a good source of carbohydrates that give you energy. Also, one medium slice has 36 grams of total carbohydrates as well as 28% of your daily requirement. These carbohydrates have the drawback of raising blood sugar levels.
- The glycemic index is a system for ranking foods based on how their carbohydrate content affects blood sugar levels.
- Also, a food causes a sharp rise in blood sugar when it receives a score of 70 or higher. The glycemic index of French bread is 78, which is problematic if you are trying to control your blood sugar levels.
French bread is long and narrow with a crisp crust and chewy interior, different from the typical loaf of white bread in both shape and texture. Additionally, French bread does not contain whole grains in its traditional form, so it only offers a small amount of fiber in addition to its carbohydrates, which can affect your blood sugar levels.
Additionally, it still provides nutritional advantages like zinc, iron, and B vitamins. Although iron performs other vital tasks, it is best known for being a component of hemoglobin, which aids in the transportation of oxygen throughout your body. Iron-dependent enzymes are used by your immune system to make white blood cells and as antioxidants.
Yeast should be kept in the refrigerator in an airtight container. The yeast is killed by heat, moisture, as well as air, which prevents bread dough from rising. However, to prevent the flour from going bad, store it properly. All-purpose flour contains less gluten than bread flour.
Also, in other words, bread made with bread flour will rise more than bread made with all-purpose flour. For every cup of all-purpose flour, you use in your bread recipe, add 1 1/2 teaspoons of gluten to create your homemade bread flour. Furthermore, achieves a darker crust, brush loaves with milk rather than egg white before baking.