French Batard Loaf Recipe

 

AuthorSteve Nubie
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The French batard is a larger loaf of bread. Much larger than a baguette. Many people think of the batard when they think of a traditional French bread. It should have a hollow sound after it’s baked and a brown and crispy crust.

We we’re going to use the bread machine dough cycle to start this recipe and then top it with glazes and various other toppings like sesame seeds and poppy seeds. You can skip that step if you like, but the seeds make the loaf seem special.

INGREDIENTS:
 3⁄4 cup water
 1⁄2 teaspoon salt
 2 1⁄4 cups bread flour
 2 tablespoons parmesan cheese
 1⁄2 teaspoon garlic powder
 1 1⁄2 teaspoons active dry yeast
 Cornmeal for dusting the bread pans
 Olive oil for first glaze
SECOND GLAZE:
 1 large egg white
 1 tablespoon water
TOPPING:
 sesame seeds
 poppy seeds
DIRECTIONS:
1

Add ingredients to bread machine pan in order listed in recipe. Select dough cycle.

2

When cycle is complete, remove dough from machine to a lightly floured surface. Roll dough into a 15×10-inch rectangle.

3

Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place loaf, seam side down on a greased baking sheet sprinkled with cornmeal. Lightly brush loaf with oil.

4

Cover with a towel or cloth and let rise until almost double in size, 20 to 25 minutes. With a sharp knife, make 3 or 4 diagonal cuts about 1/4-inch-deep across the top of loaf.

5

Lightly beat egg white and 1 tablespoon water and brush some of egg white mixture over top of loaf.

6

Bake at 375 F. (190 C), for 20 minutes.

7

If you like, brush again with remaining egg white mixture and sprinkle with sesame seeds and/or poppy seeds. Bake 5 to 10 minutes more or until browned. Bread should sound hollow when tapped.

Ingredients

INGREDIENTS:
 3⁄4 cup water
 1⁄2 teaspoon salt
 2 1⁄4 cups bread flour
 2 tablespoons parmesan cheese
 1⁄2 teaspoon garlic powder
 1 1⁄2 teaspoons active dry yeast
 Cornmeal for dusting the bread pans
 Olive oil for first glaze
SECOND GLAZE:
 1 large egg white
 1 tablespoon water
TOPPING:
 sesame seeds
 poppy seeds

Directions

DIRECTIONS:
1

Add ingredients to bread machine pan in order listed in recipe. Select dough cycle.

2

When cycle is complete, remove dough from machine to a lightly floured surface. Roll dough into a 15×10-inch rectangle.

3

Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place loaf, seam side down on a greased baking sheet sprinkled with cornmeal. Lightly brush loaf with oil.

4

Cover with a towel or cloth and let rise until almost double in size, 20 to 25 minutes. With a sharp knife, make 3 or 4 diagonal cuts about 1/4-inch-deep across the top of loaf.

5

Lightly beat egg white and 1 tablespoon water and brush some of egg white mixture over top of loaf.

6

Bake at 375 F. (190 C), for 20 minutes.

7

If you like, brush again with remaining egg white mixture and sprinkle with sesame seeds and/or poppy seeds. Bake 5 to 10 minutes more or until browned. Bread should sound hollow when tapped.

French Batard Loaf Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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