Beaujolais Nouveau Wine Bread
Le nouveau est arrivé ! (“This year’s Beaujolais Nouveau has arrived!”)
The new has arrived! was once the slogan for Beaujolais Nouveau Day, the third Thursday in November when wine lovers in France and around the world race to take part in the traditional tasting of the year’s Beaujolais Nouveau.
Today’s wonderful recipe is coming directly from our Guy Demarle Kitchen. It was created by Chef Laurent Deregnaucourt and you will find the direct link to his recipe right HERE.
I hope you will enjoy this recipe as much as I did. Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Beaujolais Nouveau Wine Bread
Equipment
Ingredients
- 2 cups (480 g) red wine (Beaujolais Nouveau Wine)
- 1/2 cup (120 g) spring water (Lukewarm)
- 2 1/2 tsp (12 g) active dry yeast
- 4 cups (500 g) bread flour
- 1/4 tsp (1.5 g) sea salt
- 2 tbsp (30 g) butter (Softened, At Room Temperature)
- 1/2 cup (115 g) dry figs (Diced)
- 4 oz (115 g) prosciutto (Chopped )
Instructions
- Place your Silpain® Baking Sheet on the top of your Medium Perforated Baking Sheet.
- In a sauce pan, bring the Beaujolais Nouveau Wine to a boil. Cook it for 3 minutes. Set aside and let it cool down until It feels nicely lukewarm.
- Weight your wine (transfer it to the mixing bowl of your stand mixer) and combine some of the warm spring water to get a total weight of 11.30oz / 320g.
- Whisk in the Active Dry Yeast and let it set for 5min, until the yeast is completely disolved.
- Add the Bread Flour, Salt and Softened Butter. Knead the Dough with the bread hook on the lowest setting for 3 minutes. Continue kneading for an additional 6 minutes on medium speed. Finally add your diced dry figs and chopped Prosciutto and knead for an additional minute. Your dough is ready once it does not stick to the sides of your bowl.
- Cover your dough and let it rise in a turned off preheated oven (100F/37C) for 30 minutes or at room temperature for 1 hour. It will double in size.
- Scrape the dough out on the Roul'Pat™ and knead lightly into a ball. Weight it and divide it into 4 logs of equal weight. Lightly tight some kitchen thread at one end. Transfer them onto your Silpain®. Cover with a cloth and let it rise for 1 hour in a turned off preheated oven (100F/37C) or at room temperature for 1 hour and half. It will double in size.
- Preheat oven to 445F/230C and place an empty cake pan at the bottom level of your oven.
- Dust each loaf with flour and score each bread.
- Carefully add one cup of water into your cake pan and allow a few minutes for the heat to return to 445F/230C. Add your bread on the middle rack and bake for 10 minutes. Then, reduce the heat to 350F/180C and continue baking for another 15 minutes. (Every oven heats differently, monitor your bread from 20min)
- Once your Beaujolais Nouveau Wine Bread is out of the oven, let it cool down for about 15min. Transfert it onto your serving board and serve with honey butter. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
