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cabernet french bread

Recipe by
Susan Feliciano
Oak Ridge, TN

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.

yield 1 1/2 to 2 pound loaf
prep time 3 Hr 30 Min
cook time 45 Min
method Bake

Ingredients For cabernet french bread

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

How To Make cabernet french bread

  • 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.