The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sweet French bread used for subs... What could it be?

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rtchic's picture
rtchic

Sweet French bread used for subs... What could it be?

Hello lovely people,


I'm new here and not sure if this is the place to post this...?


As a surprise birthday gift this year I want to try to duplicate the recipe for a "sweet french bread" used by a sandwhich shop in my fiance's old college town (owner of the shop claims it's a secret family recipe). My guy has long since moved hundred of miles from this place but he speaks of that bread like it's a long lost love. I've tasted this bread and I understand. Here are some actual images of the bread:




It's lightly sweet and soft with just a gentle bite to it. Is this ringing a bell with anyone? I need recipes. Thus far, the ones I've found talk little about the texture of the bread but maybe I'm looking in the wrong place? Any help is appreciated!

wdlolies's picture
wdlolies

Hi,


 


It could be Pain Viennois.  Try this:


250 g full fat milk


15 g of fresh yeast (fresh if possible)


500 g strong bread flour


60 g unsalted butter


40 g caster sugar


10 g salt


2 large eggs (large as in European large, which are larger than the large U.S. eggs)


Pour the milk into a pan and warm gently until is about body temperature / it should feel neither warm nor cold when you dip your finger into it.


To mix the dough by hand, rub the yeast into the flour using your fingertips as if making a crumble. Rub in the butter, than add the sugar and salt, than the eggs and milk. Knead. Let it rest for an hour. Turn it out of the bowl and devide into five equal pieces. Form your baguettes and leave to prove for 1 hour. Than bake for 10 to 12 miutes in the well preheated oven until the baguettes are to your liking. Make sure that you've preheated the oven to 250C for at least an hour. Let me know what you think.


 


 

The Bald One's picture
The Bald One

I use this recipe from this site when I want a good hoagie roll.  I usally make this 2 times a month.


 


 


http://www.woodfiredkitchen.com/?p=1657