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 ml sausage - 2
300 ml red wine - 3
300 ml onion - 4
30.96 ml butter - 5
780 ml plain white flour (French Type 65) - 6
9 ml salt - 7
15 ml yeast - 8
100 ml Soured dough (optional)
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 30.96 ml 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: 780 ml plain white flour (French Type 65), 9 ml salt, 15 ml yeast, 100 ml 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: Jura bread, New leavened bread, Mustard baps, Classic French white bread, Ocean bread, ... See them all 19
Sausage
Like these other recipes: Stuffed mushrooms au gratin, Roscoff salad, Sausages with baked beans, French style, Colcannon, Sausage and mashed potatoes, ... See them all 8
Red wine
Like these other recipes: Rabbit civet, Saucipain, Boeuf (beef) bourguignon, Winemaker's toast, Oxtail Parmentier, ... See them all 19
Onion
Like these other recipes: Cretan Bread, Baker's tuna and mushroom tart, Chicken and mushroom brik rolls, Hearty leek and sprout soup, Fish "à la Bordelaise", ... See them all 147
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