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.
5 hours 20 min.
Easy
2 loaves
8 IngredientsLast 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: 1,455 grams
Change measures:
Times for this recipe
Preparation: 40 min.
Resting: 3 hours 30 min.
Cooking: 1 hour 10 min.
All in all: 5 hours 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Keeping: Several days, preferably in a cloth bag.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 450 RDI=40 % | 140 RDI=20 % | 3,750 RDI=190 % | 15,720 RDI: 190 % |
| Per 100 g | 7 RDI=3 % | 30 RDI=3 % | 9 RDI=1 % | 260 RDI=10 % | 1,080 RDI: 10 % |
| Per loave | 50 RDI=20 % | 220 RDI=20 % | 70 RDI=10 % | 1,880 RDI=90 % | 7,860 RDI: 90 % |
How much will it cost?
- For 2 loaves : 7.25 €
- Per loave : 3.65 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Plain white flour (French Type 65)
Like these other recipes: Olive and pesto bread, Benoîton, Seeded loaf, French baguettes, "Psychedelic" sandwich bread, ... See them all 19
Sausage
Like these other recipes: Polish-style beetroot salad, Sausages with baked beans, French style, Sausage and mashed potatoes, Colcannon, Sausage rougail, ... See them all 8
Red wine
Like these other recipes: Coq au vin, How to slow cook meat, Beef braised in reduced red wine, Strawberries in a thyme and lemon-flavoured red wine reduction, Pears in red wine with blackcurrant , ... See them all 19
Onion
Like these other recipes: Fish "à la Bordelaise", Chicano burger, Carbonnade, Langoustine gratin, Mussels with arroz negro, ... See them all 148
Other recipes you may also like
Bacon and cabbage omelette
A classic, peasant-style omelette with fried bacon bits and blanched green cabbage. April 26th 201776 K4 50 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017777 K 313.8 40 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.72 M 304.0 7 days 15 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.45 M 14.8 1 hour 15 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page. December 30th 2019929 K 34.3 7 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe