Sandra's Homemade French Bread (1 loaf) with Garlic Bread Options

We prefer this small crumb soft crust version,
most recipes yield two loaves, this is a single loaf recipe;
perfect for my husband and me as there are no additives
so lasts several days (not weeks with unknown ingredients)...

 Ingredients

1 cup plus 2 TBS warm water
1 tablespoon agave
1-1/2 teaspoons active dry yeast
3 cups all purpose flour
1TB canola oil
2 teaspoons kosher salt
—melted, salted butter for brushing

Steps

In the bowl of an electric stand mixer fitted with the dough hook, combine the water agave and yeast. Let the mixture bubble and foam before proceeding (this can take 3-5 minutes).
Add the flour, oil and kosher salt, and mix. Let mixer knead dough for 2-3 minutes until the dough is smooth and has pulled away from sides.
Transfer the dough to a lightly greased bowl and cover with a greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
Turn the dough onto a lightly greased surface and pat into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with a silt pat liner.
With a bread lame, razor blade or VERY sharp knife, cut five equally-spaced gashes at an angle on the top of loaf (you can wait to score the bread until after it rises, but it can easily deflate if the razor/knife isn't sharp enough).
Cover the loaf with greased plastic wrap, and let rise until noticeably puffy and nearly doubled in size, about 40 minutes (preheat oven at 30-min mark).
Preheat the oven to 375 degrees F and make sure the oven rack is in the center position.
Bake the loaf for 30 minutes total: turning and brushing with melted butter at the 15 min. mark, and then until golden and baked through (internal temp of 192F) for 15 additional mins.
Remove from oven and brush with melted butter over the hot loaf (this softens the crust a bit), place loaf on a baking rack, cover with kitchen towel and let cool, covered, for a minimum of 2 hours before storing.
Notes
To transform this loaf to “Sandra’s Garlic French Bread Loaf” Halves or slices:






Ingredients
16 oz. loaf of French bread (from Sandra’s Homemade French Bread): Cut either in half lengthwise, or into 1" slices (see baking times for either version)
½ cup salted butter softened  
½ teaspoon garlic granules 
1 teaspoon dried parsley 
¼ cup parmesan cheese, freshly grated


Method 
Preheat oven to 425°F. Preheat oven to 425°F.
Slice loaf of French bread in half lengthwise. 
Stir together softened butter, garlic salt, parsley, and cheese. 
Use a spatula to spread butter mixture onto bread loaf and place the two halves face up on a baking sheet. 
If baking whole ‘halves’ as shown, bake for 6-8 minutes, or until toasty and golden brown.
If sliced to 1”-thick, bake for 5-6 minutes, or until toasty golden brown.


Notes 
If sliced 1”-thick then flash-frozen flat for 1 hour (and then frozen afterwards when put back together as a loaf before freezing), pull frozen slices apart, lay flat on baking sheet, and bake for about 7-10 minutes, or until toasty and golden brown.

SANDRA'S APPLE PECAN RAISIN BREAD

 

The best quick and easy bread to prepare
with a super lovely apple flavor
that's rich and moist...

Yield: 2 loaves
Prep: 20 Minutes
Bake: 1 hour
 
Ingredients
 
4 Honeycrisp apples, peeled, grated and hand-squeezed dry (should yield 4 cups)
1 cup granulated sugar
1 cup light brown sugar
1/2 cup canola oil
3 large eggs, beaten
2 (5.3-oz containers) Chobani peach yogurt
3 tsp vanilla extract (Click this link for Sandra's homemade recipe)
1/4 cup chopped pecans
1 cup raisins
2-3/4 cups all-purpose flour
1/2 tsp baking powder (I use double-acting)
1-1/2 tsp baking soda
1/2 tsp kosher salt
3 tsp apple pie spice blend (Click this link for Sandra's homemade recipe)
 
Method
 
Preheat oven to 350F. Spray 2 loaf pans with baking spray; set aside.
 
In a large bowl, grate the peeled apples directly into bowl using a box grater. Fold both sugars with the grated apples; let sit for 15 minutes (a lot of liquid will form during this time, do not drain).
 
To the large bowl of apples and sugar, add oil, beaten eggs, vanilla extract, pecans and raisins; stir to incorporate.
 
In a medium bowl, whisk flour, baking powder, baking soda, salt and apple pie spice blend.
 
Stir dry ingredients into the apple mixture; do not over mix.
 
Pour batter equally amongst two prepared loaf pans.
 
Bake, turning half way through, for a total of 1 hr., or until the center tests done using a toothpick.
 
Remove from oven and let bread cool in loaf pan on a baking rack for 10 minutes. Remove from loaf pan and place loaves on their side on baking rack, cover with clean kitchen towel(s), and let bread cool completely. ~ Enjoy!
 

SANDRA'S MORNING ALASKA WHOLE-WHEAT SOURDOUGH BREAD LOAF

This is a 1-hour initial rise ~ No stand-mixer required:

The longer the initial dough ball rise,
the stronger the sourdough flavor becomes
(e.g., 1-hour vs a 9-12 hour rise time)...

Yield: (1 loaf)

Prep: 7 Mins.

Total rising time: 1-2 hours

Bake: 35 Mins.

INGREDIENTS

Proof:

1-1/2 cups lukewarm water

1 teaspoon active yeast (not rapid or instant)

1 tablespoon light agave (or honey)

Sponge:

1/2 cup ripe (fed) sourdough starter

Dry:

2 cups All-Purpose Flour

1 -1/2 cups Whole-Wheat Flour (I use King Arthur)

1-1/4 teaspoons kosher salt

--2 teaspoons Mazola oil

(For top and bottom of dough ball, so it doesn't stick or form crust while rising)

--2 tablespoons unsalted butter, melted

(For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust)

METHOD

Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes.

Meanwhile, in a medium glass/plastic bowl, add the flours, kosher salt, and sponge. Once the yeast mixture has proofed, add it to this mixture. Mix with a wooden spoon to combine. The dough will look rough and shaggy. Use clean hands to shape into a ball.

Place 2 tablespoons Mazola oil into a separate medium/glass bowl. Place the dough ball into the oiled bowl, swirling it around to coat; turn over and swirl a bit more. Spray bottom of plastic wrap and cover bowl. Place in a warm, non-draft area and let rise for 1 hour, or until doubled. (Save plastic wrap.)

Spray a loaf pan and set aside.

Lightly oil working surface (not flour), and knead dough for 5-10 minutes, just until smooth and dough bounces back when depressed with your thumb.  Roll into a loaf shape, and place in prepared pan. Cover with reserved plastic wrap, and let rise until doubled, about 1 hour.

Meanwhile, 15 minutes prior to final rise, preheat oven to 375F.

After loaf has fully risen, spray a sharp knife with oil and cut a 1/2" slit lengthwise across the top of loaf.

Bake for 15 minutes, and note which direction you take pan out of oven, turn pan and brush top of loaf with melted butter then return to oven to continue baking an additional 20 minutes, or until the internal temperature reaches 192F.

Remove from oven, leaving loaf in pan and place, uncovered, on rack to cool for 5 minutes. Remove loaf from pan and place upright on rack, cover with clean kitchen towel and allow to completely cool before slicing.  

Wrap loosely in plastic wrap to store at room temperature up to 2 days. ~ Enjoy!

SANDRA'S OVERNIGHT ALASKA SOURDOUGH BREAD LOAF

This is a 9-hour initial rise ~ No stand-mixer required:

The longer the initial dough ball rise,
the stronger the sourdough flavor becomes
(e.g., 1-hour vs a 9-12 hour rise time)...

Yield: (1 loaf)

Prep: 7 Mins.

Total rising time: 9-12 hours

Bake 35 Mins.

INGREDIENTS

 

Proof:

1-1/2 cups lukewarm water

1 teaspoon active yeast (not rapid or instant)

1 tablespoon light agave (or honey)

Sponge:

1/2 cup ripe (fed) sourdough starter

Dry:

3-1/2 cups All-Purpose Flour

1-1/2 teaspoons kosher salt

--2 teaspoons Mazola oil

(For top and bottom of dough ball, so it doesn't stick or form crust while rising)

--2 tablespoons unsalted butter, melted

(For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust)

METHOD

Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes.

Meanwhile, in a medium glass/plastic bowl, add the flour, kosher salt, and sponge. Once the yeast mixture has proofed, add it to this mixture. Mix with a wooden spoon to combine. The dough will look rough and shaggy. Using clean hands, shape into a ball.

Place 2 tablespoons Mazola oil into a separate medium/glass bowl. Place the dough ball into the bowl, swirling it around to coat; turn over and swirl a bit more. Spray bottom of plastic wrap and cover bowl. Place in a warm, non-draft area and let rise overnight for 9-12 hours...the longer the rise time, the more sourdough flavor you'll achieve. (Save plastic wrap.)

Spray a loaf pan and set aside.

Lightly oil working surface (not flour), and knead dough for 3-5 minutes, just until smooth and dough bounces back when depressed with your thumb.  Roll into a loaf shape, and place in prepared pan. Cover with reserved plastic wrap, and let rise until doubled, about 1 hour.

Meanwhile, 15 minutes prior to final rise, preheat oven to 375F.

After loaf has fully risen, spray a sharp knife with oil and cut a 1/2" slit lengthwise across the top of loaf.

Bake for 15 minutes, and note which direction you take pan out of oven, turn pan and brush top of loaf with melted butter then return to oven to continue baking an additional 20 minutes, or until the internal temperature reaches 192F.

Remove from oven, leaving loaf in pan and place, uncovered, on rack to cool for 5 minutes. Remove loaf from pan and place upright on rack, cover with clean kitchen towel and allow to completely cool before slicing.  

Wrap loosely in plastic wrap to store at room temperature up to 2 days. ~ Enjoy!

SANDRA'S VERSATILE SWEET ZUCCHINI BREAD RECIPE

A very versatile recipe where you can change out certain ingredients, for example: 

Prep: 15 Mins.
Bake: 1 Hr.

"I have only used half of this huge
Juneau-Alaskan-Grown
zucchini and made 16 mini
Versatile Sweet Zucchini Bread
loaves so far.
Mucho thanks to sis Nadine
and friend Kathy!"

Yields: (2 Regular Loaves, or 4 Mini)

INGREDIENTS

Wet:
3 large eggs
1/2 cup vegetable oil
*2 (5/8-oz. containers) Peach Chobani 99% fat-free yogurt - (Or, your flavor choice);
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
2 cups granulated sugar; plus more for dusting
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt

Fold-in:
*2 cups grated unpeeled Alaskan-Grown zucchini (Do not squeeze dry)
*1/4 cup toasted slivered almonds, or pecans
--(Place almonds or pecans in a small dry non-stick skillet over low heat and cook while occasionally stirring until fragrant, about 10 mins.)

METHOD

Preheat oven to 350 degrees.  Prepare loaf pans (2 regular, or 4 mini) by spraying with butter spray, and dusting each with granulated sugar (Yes, not flour); tap off excess, and set aside. Set prepared loaf pans atop a baking sheet.

In a large mixing bowl, add eggs and using a hand mixer beat on medium speed until light and foamy.  Add oil, yogurt and vanilla extract; mix on medium speed until incorporated.

Place a sieve over wet ingredients in bowl, add all dry and sift. Mix on low speed initially to begin incorporating, then on high just until moistened (Try not to over-mix).

Using a large spoon, add fold-in ingredients, until combined while scraping edges of bowl.

Spoon even amounts of batter into loaf pans, tap them on a hard surface to release air bubbles.

Bake on baking sheet for 1 hour, or until a toothpick inserted in center of a loaf comes out clean.

Remove from baking sheet to rack (in loaf pans) and let cool for 10 minutes.  Remove from loaf pans and place on rack putting loaves on their side, cover with a clean kitchen towel and let cool for 2 hours, until completely cooled. ~ Enjoy!

~~~~~~~~~~~~

Tips: 

If making in mini loaves, reduce baking time to 30 minutes, or testing done in center with a toothpick.

When grating zucchini and/or carrots, I use the food processor - fabulously quick and easy!

Store loaves tightly wrapped in plastic wrap.

These sweet breads freeze extremely well if you initially wrap in plastic, then foil.  Be sure to label the top of each loaf using a permanent marker. When ready to eat, simply thaw, unwrap, and partake!

For example: I also made mini zucchini-banana loaves today using the following combo variation ('To-die-for'!!) and a tad sweeter:
--(2) Strawberry-banana yogurt
--shredded zucchini (3 medium)
--ripe mashed bananas (3 medium)
--1/4 cup toasted slivered almonds
--1 cup raisins

Mini Sweet Zucchini-Banana Bread
(Variation)

SANDRA’S ARTICHOKE-CRAB-DIP STUFFED LOAVES

A perfect ‘Game Day’ appetizer

that will leave your fans

cheering for more...

Servings: (6 to 8)

Prep: 10 Mins.

Bake/Broil: 25 Mins.

INGREDIENTS

Stuffed Loaves:

1 (14 oz. can) artichoke hearts, drained and chopped

½ lb. lump dungeness crab meat

2 teaspoons dried minced onions

2 garlic cloves, minced

4 oz. cream cheese, at room temperature

¼ cup mayonnaise

½ cup sour cream

Pinch of cayenne

1 teaspoon dried parsley

½ cup grated mozzarella

¼ cup grated parmesean

1 (1 lb.) prepared French bread loaf

Topping:

2 tablespoons graded parmesean

¼ cup grated mozzarella

METHOD

Preheat oven to 350 degrees.  Line a 9”x13” baking dish with foil, and set aside.

Combine artichoke, crab meat, onions, garlic, cream cheese, mayonnaise, sour cream, cayenne, parsley, mozzarella, and parmesean in a medium bowl.

Using a serrated knife, cut the French bread in half lengthwise, and then each half crosswise (ending with four 6” halves).  Hollow out a ½” to form a slight well in center of each of bread half.

Equally spread stuffing mixture atop bread halves.  Top with remaining cheeses.

Stuffed bread halves ready to be baked

Place loaves right side up in prepared baking dish, cover with foil, and bake for 20 minutes.

Just out of the oven after baking the first 20 Mins.

Remove bread from oven, and uncover.  Turn oven up to broil.  Broil stuffed bread halves for 4 to 5 minutes, just until cheese has melted and turns a light golden brown.

Slightly golden brown after broiling 

Cut individual loaves into fourths, and serve. ~ Enjoy!

SANDRA’S WHOLE CRANBERRY N’ FRESH ORANGE BREAD

I make this bread year round,
not just during the holidays
because it’s so delicious,
and I always have
frozen cranberries on-hand...

Servings: 10 to 12

Prep: 20 Mins.

Bake: 1 hr. -15 Mins.

Posted by Sandra

INGREDIENTS

2 cups all-purpose flour, sifted

1 cup granulated sugar

¼ cup dark brown sugar

1-1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine-grain kosher salt

1 large egg

1 tablespoon freshly grated orange zest

¾ cup freshly-squeezed orange juice (It turned out to be 2 medium oranges that I squeezed for juice; and 1/2 an orange zested)

2 tablespoons unsalted butter, melted

1 vanilla bean, split, and scraped to remove seeds

2 cups fresh or frozen cranberries

-- Cream Cheese, at room temperature (For spreading later on warm bread slices).

METHOD

Preheat oven to 350 degrees.  Spray a loaf pan, and set aside.  Take cream cheese out of refrigerator, and set aside to come to room temperature while loaf is baking.

Ready for the oven...

In a large bowl, beat egg, and add orange zest and juice, melted butter, and vanilla bean seeds.  Sift flour through a sieve into the large bowl, and add the remaining dry ingredients to wet ingredients, and stir just until moistened; batter will be rather thick.  Gently fold in cranberries. Spoon batter into prepared loaf pan.

Hot n' fresh out of the oven...

Bake for 1 hr. and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in loaf pan for 15 minutes before removing and placing on a wire rack.

~~~~~~~~~~~~~

Tip:  This bread is fantastic when toasted, then spread with cream cheese as well.  Also, you are free to make muffins rather than a loaf, simply adjust your baking time accordingly.

SANDRA'S APPLE WALNUT BRAIDED BREAD

What a delightful presentation this
braided apple walnut bread makes,
and it's a fun to prepare,
plus a to-die-for dessert...

Yields: (1 large braided loaf, or 2 small)

Posted: by Sandra

Prep: 15 mins. |
Raising time: Overnight, plus a couple hours |
Bake: 35 to 40 mins.

INGREDIENTS:

*** Yeast Sponge
1 tablespoon dry yeast
1 tablespoon sugar
1-1/2 cup warm milk
2 cups unbleached all-purpose flour

***Dough
2 eggs
1-1/2 teaspoons salt
1/3 cup sugar
2-1/2 cups unbleached all-purpose flour (plus a bit more if needed)
1 stick of butter, at room temp.

***Apple and Walnut filling
1 tablespoon butter
1/4 cup brown sugar
1 cup walnuts, finely chopped
2 cups of fresh granny smith apples, peeled, cored, and cubed small
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons fresh lemon juice
1 teaspoon vanilla
2 tablespoons cornstarch

***Egg Wash
1 egg
1 tablespoon milk
---plus: cinnamon and sugar for sprinkling on top

METHOD:

Mix the sugar, yeast, and flour together in a small bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for 1/2 hour.

Place the hook attachment on the stand mixer. Pour in sponge mixture into bowl of stand mixer. Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth on low speed until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until the butter is incorporated. Knead on low speed for 5 minutes, until dough forms ball and is somewhat elastic.

Place the dough in a bowl sprayed with baking spray, rub around, and then flip over. Cover with plastic wrap, and let rise and room temperature until doubled in size, 45 mins. to 1 hr. Deflate the dough, recover the bowl, and refrigerate overnight.

The next day, in a small pot, combine; butter, brown sugar, and chopped walnuts. Stir until combined. Add apples, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch. Heat while stirring until filling thickens (apples will finish baking in oven). Let filling cool completely.

Combine the egg and milk in a bowl and beat until combined, and set aside.

Once filling has cooled, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a ½” thick rectangle.

Spread your fillings in the center of the dough.

At 45-degree angle, slice the sides of the dough into tabs approximately 1 inch wide. Alternating from side to side, fold the pieces in over the filling, and gently press on the tabs to seal the folds, and then tuck under ends for a smoother finish. Glaze the braid with egg wash. Cover loosely with plastic. Set aside to rise until doubled in size, approximately 45 minutes.

Preheat oven to 350 degrees.

Just before placing the braid in the oven, glaze it again with remaining egg wash, and sprinkle with sugar and cinnamon. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.


~~~~~~~~~~~~~~~~~~~~~~


Variation:  Click here for recipe:  Blueberry Braided Bread Recipe

SANDRA'S BLUEBERRY BRAIDED BREAD

A very impressive presentation
that is actually simple to make, and a very
decadent treat...

Yields: (1 large braided loaf, or two small)

Posted: by Sandra
Prep: 15 mins. |
Raising time: Overnight, plus a couple hours |
Bake: 35 to 40 mins.

INGREDIENTS:

***Yeast Sponge
1 tablespoon dry yeast
1 tablespoon sugar
1-1/2 cup warm milk
2 cups unbleached all-purpose flour

***Dough
2 eggs
1-1/2 teaspoons salt
1/3 cup sugar
2-1/2 cups unbleached all-purpose flour (plus a bit more if needed)
1 stick of butter, at room temp.

***Blueberry Filling
2 cups fresh blueberries
1/4 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice

***Egg Wash
1 egg
1 tablespoon milk

***Cream Cheese Filling
3/4 cup cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 tablespoon egg wash

METHOD:

Mix the sugar, yeast, and flour together in a small bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for a 1/2 hour.

Place the hook attachment on the stand mixer. Pour in sponge mixture into bowl of stand mixer. Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth on low speed until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until the butter is incorporated. Knead on low speed for 5 minutes, until dough forms ball and is somewhat elastic.

Place the dough in a bowl sprayed with baking spray, rub around, and then flip over. Cover with plastic wrap, and let rise and room temperature until doubled in size, 45 mins. to 1 hr. Deflate the dough, recover the bowl, and refrigerate overnight.

The next day, combine all of the blueberry filling ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.

Combine the egg and milk in a bowl and beat until combined, and set aside.

Combine all the cream cheese filling ingredients in a bowl and mix until combined.

Once blueberry filling has cooled, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a ½” thick rectangle.

Spread your fillings in the center of the dough (using this method as I did for the apple walnut version):

At 45-degree angle, slice the sides of the dough into tabs approximately 1 inch wide. Alternating from side to side, fold the pieces in over the filling, and gently press on the tabs to seal the folds, and then tuck under ends for a smoother finish. Glaze the braid with egg wash. Cover loosely with plastic. Set aside to rise until doubled in size, approximately 45 minutes.

Preheat oven to 350 degrees.

Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.


~~~~~~~~~~~~~~~~~~~~~~~


Variation: Click here for: Apple Walnut Braided Bread Recipe