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 g 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: Loaf for "les filles'", Benoîton, "Psychedelic" sandwich bread, Poitevin twist, Ali Baba bread, ... See them all 19
Sausage
Like these other recipes: Sausage rougail, Polish-style beetroot salad, Duo of slow-cooked pork, Stuffed mushrooms au gratin, Colcannon, ... See them all 8
Red wine
Like these other recipes: Eggs meurette, Upside-down Parmentier, Strawberries in a thyme and lemon-flavoured red wine reduction, Saucipain, Tenderloin steaks marinated in red wine with rosemary, ... See them all 19
Onion
Like these other recipes: Sautéed oyster mushrooms, Rabbit civet "à la normande", Vegetable clafoutis, Cajun pork with rice., Pork Chops Champvallon style, ... See them all 147
Other recipes you may also like
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif. February 21th 2011350 K4.8 5 hours 6 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.67 M 74.3 4 hours 40 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance. November 17th 2024288 K4.5 1 hour 25 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.60 M 714.6 2 hours 40 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020537 K 44.2 14 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
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