1,459 easy and fully explained recipes, with +66K photos and 78 videos

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.

65 K 1× 3.8/5 (36 reviews)

5 hours 20 min. difficulté

Easy

7.25 €

4 loaves

8 Ingredients

Last modified on: October 24^th 2017

For 4 loaves, you will need:

1 600 g sausage
2 600 g red wine
3 600 g onion
4 60 g butter
5 1 kg plain white flour (French Type 65)
6 18 g salt
7 30 g yeast
8 200 g Soured dough (optional)
Total weight: 2,910 grams

Change these quantities to make:

1 loave 2 loaves 4 loaves 6 loaves

Change measures:

Metric

Metric weight Metric volumes

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.

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 600 g onion thinly.

Put the oinions into a tall container and pour 600 g 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 60 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: 1 kg plain white flour (French Type 65), 18 g salt, 30 g yeast, 200 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.

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	210 RDI=80 %	900 RDI=90 %	280 RDI=40 %	7,510 RDI=380 %	31,440 RDI: 380 %
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 %

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 4 loaves : 14.45 €
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)

Other recipes you may also like

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8^th 2020330 K5 1 hour 15 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21^th 2017456 K4.2 2 hours 15 min.

Sweetcrust pastry (pâte sablée)

Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
July 1^st 2019476 K 24.4 35 min.

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21^th 2011744 K3.5 8 min.

Tartiflette

A personal version of a classic recipe from Savoy.
September 16^th 2019597 K 14.6 1 hour 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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 18^th 2017 at 11:06 n° 1

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.