Cabernet French Bread

Susan Feliciano

By
@frenchtutor

We had half a bottle of red wine left after making a large batch of spaghetti sauce, so I decided to experiment with it in bread. I was hoping for a nice pink color to the bread, but it was more of a purple-beige. The bread itself was good, with just a hint of the Cabernet Sauvignon flavor. It was perfect for dipping in seasoned olive oil. I have a baguette pan I use when making French bread, but this would also make up well in a long loaf or a round "boule", a term for round artisan French loaves.


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Rating:

Comments:

Serves:

1 1/2 to 2 pound loaf

Prep:

3 Hr 30 Min

Cook:

45 Min

Method:

Bake

Ingredients

10 oz
cabernet sauvignon wine (red wine)
5 oz
warm water (100°)
1 1/2 tsp
salt
1 1/2 Tbsp
olive oil
4 c
bread flour
1 Tbsp
sugar
2 1/4 tsp
active dry yeast (1 pkt)
extra flour for kneading

Directions Step-By-Step

1
BREAD MACHINE: Place ingredients (except yeast) in bread machine pan in the order listed, and make a well in the top of the flour. Place yeast in the well. Set the machine for French setting - it has longer rising times which French bread requires. Operate according to manufacturer's instructions.
2
STAND MIXER: Warm the wine to 100° and combine it with the water, salt, oil, 1 cup of flour, and sugar in the mixing bowl. Blend well and let set 30 minutes until bubbly.
3
Using the dough hook, add flour 1 cup at a time until it forms a nice soft ball of dough that is not too heavy and doesn't stick to the sides of the bowl. You may want to add the last cup of flour only 1/3 cup at a time so you don't get too heavy a ball of dough. Allow mixer to knead the dough about 3-4 minutes until smooth and elastic. Only if necessary to prevent sticking, sparingly add extra flour until the correct dough is achieved.
4
Remove dough hook and cover bowl with a damp towel or plastic wrap. Place in a warm spot (80-85°) to rise for 1 hour. Punch dough down and if desired, allow to rise again another hour.
5
Punch down the dough and let rest 15 minutes. Form into a loaf: a long log, or a round ball, or 2 long baguettes. Do this with your hands oiled with olive oil, and maybe a little oil on your workspace. Shape the long loaves by rolling back and forth on the workspace, stretching the dough to the desired length.
6
Grease your pan(s): a large baking sheet for one long loaf, a round dish for a round loaf, or a baguette pan. Sprinkle the pans with a little cornmeal. Place the loaf in the pan, cover with a light towel or plastic wrap, and return to a warm place until size of loaf doubles. This may take 40-60 minutes. French bread has less yeast in it than other breads, and benefits from longer rising times.
7
When loaf has doubled in size, preheat oven to 375° for 15 minutes. If desired, make diagonal slits in the top of the long loaves or a cross on the top of the round loaf. Place in center of oven and bake for 35-45 minutes, until loaf sounds hollow when tapped. Internal temperature should register at least 205° with an instant-read thermometer. Remove loaf from pan and cool on rack before slicing.
8
Different size loaves require different baking times, the round loaf needing the longest. Watch the loaves carefully after 35 minutes. Using the thermometer really helps.

About this Recipe

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Flour
Regional Style: French
Dietary Needs: Low Fat, Dairy Free