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    You are in: Home / Recipes / Po Boy Bread Recipe
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    Po Boy Bread

    Po Boy Bread. Photo by Red Apple Guy

    1/6 Photos of Po Boy Bread

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    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    30 mins

    18 mins

    Red Apple Guy's Note:

    My take on a basic French bread recipe from "Lee Bailey's New Orleans". This version adds flavor with a poolish and is more hydrated. A poolish is just part of the flour and water and a little yeast which ferments before the bread is made, adding flavor. Very good bread. Times listed don't include rising or proofing times.

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    Ingredients:

    Serves: 8

    Yield:

    16 inch ...

    Units: US | Metric

    Poolish

    Dough

    Directions:

    1. 1
      Mix the poolish ingredients well, cover, and let sit at room temperature for 8 to 9 hours until bubbly, doubled in volume, and sweet smelling.
    2. 2
      This can be used then or refrigerated for up to 3 days.
    3. 3
      Add poolish and all other ingredients except salt to the bowl of a mixer and knead with the dough hook until all dry ingredients are wetted.
    4. 4
      Cover bowl and let sit for 20 minutes.
    5. 5
      Add salt and knead for 8 to 10 minuts until smooth.
    6. 6
      Tip out onto lightly floured counter and stretch the doughn into a rectangle. Fold the dough letter-style, top downward, bottom upward, and sides inward until a packet is formed.
    7. 7
      Place in straight sided clear container sprayed with oil, cover and let rest at room temperature until doubled in volume (about 1 1/2 hours).
    8. 8
      Divide into 4 pieces. Roll into baguettes about 16 inches long.
    9. 9
      Place on a floured cloth with folds to support the baguettes. Cover with sprayed plastic film.
    10. 10
      Let rise for 45 minutes to 1 hour as oven heats to 400F with steam pan (skillets work well with water added just before baking).
    11. 11
      Score and bake in steam for 10 minutes. Remove pan, rotate loaves, and bake for 8 more minutes until 205F internally.
    12. 12
      Remove to a cooling rack and allow to cool for 20 minutes before slicing.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on September 30, 2013

      55

      What can I say for my very first time making a yeast bread (that didn't come from a bread machine)...Delicious comes to mind! I really like that the measurements are all in weight, the recipe will produce the same results every time. The cooking method was spot on. I stuck a digital thermometer in one of the breads when it was time to take the water out of the oven. It only took 30 seconds longer than the combined total of 18 minutes for the target temperature to be reached. Thanks Red for sharing this yummy recipe. Made for My 3 Chefs event.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2014

      35

      The bread is delicious, but i think the flour from the poolish wasn't deducted from the total, if you make your bread with 4 cups, it turns out perfectly. Also, the fat should probably be added with the salt rather than before the rest period.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Po Boy Bread

    Serving Size: 1 (175 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 425.8
     
    Calories from Fat 41
    67%
    Total Fat 4.5 g
    7%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 779.5 mg
    32%
    Total Carbohydrate 83.3 g
    27%
    Dietary Fiber 3.0 g
    12%
    Sugars 4.7 g
    19%
    Protein 11.0 g
    22%

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