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.
7,803 13.7/5
Last modified on: October 24th 2017
For 2 loaves, you will need:
- 1
300 g sausage - 2
300 ml red wine - 3
300 g onion - 4
30 g butter - 5
500 g plain white flour (French Type 65) - 6
9 g salt - 7
15 g yeast - 8
100 g Soured dough (optional) - Total weight: 1,554 grams
How long does it take?
| 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?
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When should I start for the recipe to be ready at a certain time?
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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.
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.
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.
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.
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
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How much will it cost?
For 2 loaves : 7.34 €
Per loave : 3.67 €
Source: Home made.
More recipes?
This recipe use (among others) | Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Poitevin twist, Leavened bread, Ali Baba bread, Cretan Bread, Seeded loaf, ... All |
| Sausage: You can check-out other recipes which use it, like for example: Colcannon, Sausages with baked beans, French style, Duo of slow-cooked pork, ... All |
| Red wine: You can check-out other recipes which use it, like for example: Rabbit civet, Beef braised in reduced red wine, How to slow cook meat, Two-stage beef chuck , Aperitif rolls, ... All |
| Onion: You can get more informations, or check-out other recipes which use it, for example: Meatballs, Potato tortilla (Spanish omelette), Crispy spinach rolls, Endives "bonne femme", Gisèle's Pasties, ... All |
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