Best 4 Alouette French Bread Recipes

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Indulge in the delectable flavors of Alouette French Bread, a delightful combination of soft, airy bread filled with creamy, savory Alouette cheese. Embark on a culinary journey with three enticing recipes that showcase this versatile ingredient. Satisfy your taste buds with the classic Alouette French Bread, featuring a crispy, golden-brown crust that yields to a soft, fluffy interior generously filled with melted Alouette cheese. Elevate your brunch or lunch experience with the Alouette French Bread with Bacon and Egg, where crispy bacon and a perfectly cooked egg complement the rich cheese filling. For a vegetarian delight, try the Alouette French Bread with Roasted Vegetables, where colorful roasted vegetables add a vibrant touch to the creamy Alouette filling. Each recipe promises a unique taste sensation, making Alouette French Bread a versatile dish perfect for any occasion.

Here are our top 4 tried and tested recipes!

EASY HOMEMADE FRENCH BREAD



Easy Homemade French Bread image

Provided by Mel

Categories     Breads

Time 3h40m

Number Of Ingredients 6

2 1/4 cups warm water
2 tablespoons sugar
1 tablespoon instant or active dry yeast
3/4 tablespoon salt (see note)
2 tablespoons olive oil, canola oil, vegetable oil or avocado oil
5 1/2 - 6 cups all-purpose flour or bread flour (see note)

Steps:

  • In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
  • Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or the center column if using a Bosch or other mixer with a center), add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
  • Rising Method 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the "rest and stir down" cycle five more times.
  • Rising Method 2: Instead of letting the dough rest for 10 minute spurts and then stirring it down, transfer the dough to a lightly greased bowl and cover with a towel or 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 divide in half. Pat each section 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 parchment paper (I use separate baking sheets for each loaf). You can slash several gashes in the top of the bread now or wait until after it has risen (to avoid the risk of the bread deflating, especially if you don't have a very sharp razor or knife, slash now - see pictures above in the post for a visual).
  • Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.
  • Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. If you haven't already, with a very sharp knife or baker's lame cut several gashes at an angle on the top of each loaf (see pictures above in the post for a visual).
  • Optional: Place the baking sheet in the hot oven and immediately toss 3-4 ice cubes on the bottom of the oven (this gives a delicious, classic, French bread crispness to the crust). Close the oven door quickly.
  • Bake for 25-30 minutes until golden and baked through. Remove from the oven and slather with melted butter (optional, but delicious). Repeat with the 2nd loaf (or if you have convection setting, the loaves can bake at the same time, just rotate the baking sheets halfway through baking).

Nutrition Facts : ServingSize 1 Slice, Calories 233 kcal, Carbohydrate 47 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 220 mg, Fiber 2 g, Sugar 1 g

HOME-STYLE FRENCH BREAD



Home-Style French Bread image

Provided by Food Network

Categories     side-dish

Yield 2 large loaves

Number Of Ingredients 7

2 envelopes (1/4-ounce each) active dry yeast
1 tablespoon plus 2 teaspoons sugar
2 cups warm water (about 110 degrees F.)
1 1/2 teaspoons salt
5 cups flour
4 tablespoons yellow cornmeal
1 egg yolk mixed with 1 tablespoon water

Steps:

  • Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
  • Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
  • Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.
  • Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.
  • Preheat the oven to 400 degrees F.
  • With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.
  • Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.

ALOUETTE FRENCH BREAD



Alouette French Bread image

Make and share this Alouette French Bread recipe from Food.com.

Provided by SB61287

Categories     Breads

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 loaf French bread
1 (4 ounce) package garlic & herb spreadable cheese
parmesan cheese, grated

Steps:

  • Slice bread in half, lengthwise. Spread with cheese.Sprinkle with parmesan. Broil until cheese melts.

ROAST BEEF BRUSCHETTA



Roast Beef Bruschetta image

Roast beef and cream cheese spread make basic bruschetta more hearty and flavorful.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 30

Number Of Ingredients 7

1 loaf (1 lb) baguette French bread, cut into 30 (1/4-inch) slices
2 tablespoons olive or vegetable oil
1/2 cup chives-and-onion cream cheese spread
1/2 lb thinly sliced cooked roast beef
1/4 teaspoon coarsely ground pepper
4 plum (Roma) tomatoes, thinly sliced
8 medium green onions, sliced (1/2 cup)

Steps:

  • Heat oven to 375°F. Brush both sides of bread slices with oil; place on ungreased cookie sheet.
  • Bake about 5 minutes or until crisp. Cool 5 minutes.
  • Spread cream cheese over each slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.

Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 10 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 130 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Use fresh, high-quality ingredients for the best results.
  • Make sure the butter is softened to room temperature before using.
  • Use a stand or hand-held electric beater to whip the butter and cream cheese until light and fluffy.
  • Add the garlic powder, onion powder, and Worcestershire sauce to taste.
  • Spread the Alouette mixture evenly over the French bread.
  • Bake the bread in a preheated oven until golden brown and bubbly.
  • Serve the bread warm or at room temperature.

Conclusion:

Alouette French bread is a delicious and easy-to-make appetizer or snack. It's perfect for parties, potlucks, or simply enjoying at home. With its creamy, flavorful Alouette spread and crispy French bread, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy recipe, give Alouette French bread a try. You won't be disappointed!

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