Roscoff loaf


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.
73 K 3.8/5 (36 reviews)
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Last modified on: October 24th 2017
For 2 loaves, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 40 min.
Resting: 3 hours 30 min.
Cooking: 1 hour 10 min.
All in all: 5 hours 20 min.
When should you start or finish this recipe?
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.
Roscoff loaf
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.
Roscoff loaf
Another thing to do the day before: Peel, rinse and slice 300 g onion thinly.

Put the oinions into a tall container and pour 300 ml red wine over.

Stage 3 - 3 min.
Roscoff loaf
Next day, drain the onions...

Stage 4
Roscoff loaf
...and collect the wine they have soaked in.

Stage 5 - 5 min.
Roscoff loaf
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.
Roscoff loaf
Cut the sausages into slices or small dice.

Stage 7 - 10 min.
Roscoff loaf
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.
Roscoff loaf
Add the onions and sausage, then knead for a further 2 minutes until these are mixed in.

Stage 9 - 2 min.
Roscoff loaf
Gather the dough into a rough ball and transfer to a large clean bowl.

Stage 10 - 1 hour 30 min.
Roscoff loaf
Cover with a plastic sheet and leave to rest at room temperature for 1 hour 30 minutes.

Stage 11 - 5 min.
Roscoff loaf
After resting, turn the dough out onto the work surface and cut into lumps of about 1 lb (500 g).

Stage 12 - 2 hours
Roscoff loaf
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.
Roscoff loaf
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
Roscoff loaf
Leave to cool on a wire or wooden cooling rack.

Your Roscoff loaf is done.
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 recipe110 RDI=40 %450 RDI=40 %140 RDI=20 %3,750 RDI=190 %15,720 RDI: 190 %
Per 100 g7 RDI=3 %30 RDI=3 %9 RDI=1 %260 RDI=10 %1,080 RDI: 10 %
Per loave50 RDI=20 %220 RDI=20 %70 RDI=10 %1,880 RDI=90 %7,860 RDI: 90 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Milk, Gluten, leaven
How much will it cost?
  • For 2 loaves : 7.25 €
  • Per loave : 3.65 €

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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)
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The 1 comment already posted on this recipe
  • This bread is sooo god. I'm prepare the ingredients wright now for 2 loafs for this weekend.🌻
    Posted by Anonymous november 18th 2017 at 11:06 n° 1

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