Roscoff loaf
This speciality bread from Roscoff (a small town in Brittany, northwest France) is enriched with onions, red wine and smoked sausage.
What really sets this bread apart is that instead of water, the dough is made with red wine in which the sliced onions are left to soak overnight.
The onions are drained next day and cooked before being mixed into the dough.
This gives the bread a very distinctive flavour: onions, red win, smoked sausage.
What really sets this bread apart is that instead of water, the dough is made with red wine in which the sliced onions are left to soak overnight.
The onions are drained next day and cooked before being mixed into the dough.
This gives the bread a very distinctive flavour: onions, red win, smoked sausage.
15,971 13.7/5 for 35 ratings
Grade this recipe: Last modified on: October 24th 2017
For 2 loaves, you will need:
- 0
300 g sausage - 1
300 ml red wine - 2
300 g onion - 3
30 g butter - 4
500 g plain white flour (French Type 65) - 5
9 g salt - 6
15 g yeast - 7
100 g Soured dough (optional) - Total weight: 1,554 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 36 min. | 3 hours 30 min. | 1 hour 10 min. | 5 hours 16 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days, preferably in a cloth bag.Step by step recipe
Stage 1 - 30 min.
The day before baking, or even a several days beforehand, cook the sausages in the oven at 360°F (180°C). The sausages should be nicely browned and, if there are any cooking juices, keep these for adding to the recipe later.
Leave the sausages to cool, then wrap in plastic film and keep refigerated until needed for the dough.
Leave the sausages to cool, then wrap in plastic film and keep refigerated until needed for the dough.
Stage 2 - 10 min.
Stage 3 - 3 min.
Next day, drain the onions...
Stage 4
...and collect the wine they have soaked in.
Stage 5 - 5 min.
Melt 30 g butter in a saucepan on medium heat, then add the soaked onions.
Cook for about 5 minutes without colouring.
Leave to cool.
Cook for about 5 minutes without colouring.
Leave to cool.
Stage 6 - 4 min.
Cut the sausages into slices or small dice.
Stage 7 - 10 min.
Put into a food-mixer bowl: 500 g plain white flour (French Type 65), 9 g salt, 15 g yeast, 100 g Soured dough (if possible) and then add the onion-flavoured wine.
If you collected any sausage cooking juices, now is the time to add them.
Knead on slow speed for 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
If you collected any sausage cooking juices, now is the time to add them.
Knead on slow speed for 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 8 - 2 min.
Add the onions and sausage, then knead for a further 2 minutes until these are mixed in.
Stage 9 - 2 min.
Gather the dough into a rough ball and transfer to a large clean bowl.
Stage 10 - 1 hour 30 min.
Cover with a plastic sheet and leave to rest at room temperature for 1 hour 30 minutes.
Stage 11 - 5 min.
After resting, turn the dough out onto the work surface and cut into lumps of about 1 lb (500 g).
Stage 12 - 2 hours
Shape into medium-sized loaves and lay in proving baskets.
Cover once more with a plastic sheet and leave to rest for 2 hours.
Cover once more with a plastic sheet and leave to rest for 2 hours.
Stage 13 - 35 min.
Preheat the oven to 480°F (250°C). Turn each loaf out onto a baking sheet or your baker's shovel. slash the top and bake with steam for about 35 minutes (do watch for the loaves browning).
Stage 14
Remarks
To keep the recipe's very Breton character, try to use Molène sausages and pink onions (from Roscoff, of course), if possible. But if you can't get these, normal onions and another type of smoked sausage will work fine.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,755 Kcal or 15,721 Kj | 107 gr | 450 gr | 141 gr |
| 188 % | 41 % | 42 % | 21 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 242 Kcal or 1,013 Kj | 7 gr | 29 gr | 9 gr |
| 12 % | 3 % | 3 % | 1 % |
| Per loave | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,877 Kcal or 7,859 Kj | 53 gr | 225 gr | 71 gr |
| 94 % | 21 % | 21 % | 11 % |
How much will it cost?
- For 2 loaves : 7.34 €
- Per loave : 3.67 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Hamburger buns, Benoîton, Leavened bread, Cretan Bread, Olive and pesto bread, ... All |
| Onion: You can get more informations, or check-out other recipes which use it, for example: Chicken with rice and leeks, Chicken and mushroom brik rolls, Winegrowers' sausage casserole, Express sauerkraut, Creamy risotto with diced vegetables and flax seeds, ... All |
| Sausage: You can check-out other recipes which use it, like for example: Sausages with baked beans, French style, Colcannon, Duo of slow-cooked pork, Stuffed mushrooms au gratin, Roscoff salad, ... All |
| Red wine: You can check-out other recipes which use it, like for example: How to slow cook meat, Boeuf (beef) bourguignon, Oxtail Parmentier, Rabbit civet, Spaghetti Bolognese, ... All |
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