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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.

11,844 13.7/5 for 35 ratings

Last modified on: October 24^th 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

Change those ingredients for: 1 loave 2 loaves 4 loaves 6 loaves

Change measures: Metric

Metric weight Metric volumes

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.

Keeping: Several days, preferably in a cloth bag.

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?

Work this out...

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.

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.

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

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.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 2 loaves : 7.34 €
Per loave : 3.67 €

Note : These prices are only approximate

Change currency:

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: Ocean bread, Olive and pesto bread, New leavened bread, Cretan Bread, Poitevin twist, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Potimarron and celeriac autumn soup, Turmeric risotto, Morel risotto with Vin Jaune and Mont d'Or, Eggs meurette, Fish "à la Bordelaise", ... All
	Sausage: You can check-out other recipes which use it, like for example: Sausages with baked beans, French style, Duo of slow-cooked pork, Stuffed mushrooms au gratin, Colcannon, ... All
	Red wine: You can check-out other recipes which use it, like for example: Spaghetti Bolognese, Upside-down Parmentier, Marchand de vin sauce, Pears in red wine with blackcurrant , Winemaker's toast, ... All

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Your 1 comments or questions 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 18^th 2017 at 11:06 (n° 1)

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