Author, Cooking Instructor, Food Writer, Culinary Consultant
An award - winning author, popular lecturer, restaurant consultant, and educator, Amy Riolo is known for fusing the worlds of culture, cuisine, and history. Amy makes frequent appearances on numerous television and radio programs both in the United States and abroad including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, Abu Dhabi Television, and many others totaling a reach of over 223,194,389 people. Amy also develops and hosts a weekly news video program entitled “Culture of Cuisine” which airs on twenty-eight nationally syndicated channels and has developed hundreds of videos for corporate clients. Amy’s clients include Harris Teeter, Stevia, US Endocrine Society, US Apple Association, The National Association of Sauces and Condiments, and many others. Her work has also appeared in the USA Today, Cooking Light Magazine, The Washington Post, CNN.com, The Wall Street Journal, Gulf News, Cornell Alumni Magazine, Popular Anthropology Magazine, The National, and Egyptian newspapers and hundreds of blogs. She is also the author of a popular blog called Dining with Diplomats (www.diningwithdiplomats.blogspot.com) which has been the inspiration for a Travel Channel television series. A successful restaurant consultant and graduate of Cornell University, Amy enjoys developing concepts, menus, action plans, recipes, training seminars and guides, and themes for corporations, restaurants, and hotels. She has consulted international business owners on bakeries, cafes, restaurants and stores. She was recently awarded Montgomery College’s Milton F. Clogg Award for Outstanding Alumni Achievement in the Culinary Arts. Amy’s popular lectures range in topics and include everything from improving profitability in the restaurant industry to international business and dining etiquette to international cuisine and culture. She has been an invited guest speaker for The Library of Congress, Georgetown University, Johns Hopkins University, National Geographic, The Smithsonian Institution, The Fulbright Commission, The National Museum of African Art, The Walters Art Museum, The Kennedy Center, and many other embassies, museums, and organizations. Amy’s first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula was chosen as one of the “16 Volumes Worth Staining” by the Washington Post (Capital Books, 2007). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States in 2009 and is now being printed in a second edition. Her most recent book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010 and has won the 2011 Nautilus Book Award. Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier (Global Culinary Initiative), Culinary Historians of Washington, and Slow Food DC. Amy is based in the Washington DC, area and leads culinary tours to both the Mediterranean and Middle East.
How To Make French Bread Loaves
Chef Amy Riolo demonstrates how to make both large and small French Bread loaves.
This expert: 3,304,241 views
How To Make French Bread Loaves
2 1/2 teaspoons active dry yeast
1 1/4 cup lukewarm whole milk, divided
2 cups unbleached bread flour
2 cups unbleached all-purpose flour, plus extra for work surface
2 teaspoons salt
1 teaspoon sugar
1/4 cup unsalted butter, at room temperature
1 teaspoon oil, for greasing bowl
1. Line 2 baking sheets with silicone liners or parchment paper.
2. In a small bowl, stir the yeast into 1/4 cup of the milk. Slowly stir in 3/4 cup milk.
3. Place the flour, salt, and sugar together in a bowl fitted to a standing electric mixer fitted with a paddle attachment. Add the butter and mix on low speed to incorporate the butter. Pour the milk mixture into the flour mixture and mix on low speed until a soft dough is formed.
4. Turn the dough out onto a lightly floured work surface and knead for 8 to 10 minutes, or until dough is smooth and elastic. It should form a compact ball when it is finished.
5. Use the oil to grease a large bowl and place the dough in it, turning dough to coat on all sides. Cover with a lightly oiled clear film and leave to rise in a draft-free location for 1 hour, or until dough has doubled in size.
6. Turn the dough onto a lightly floured surface and lightly knock the dough back.
7. To make large loaves, divide dough into 2 pieces and roll into balls. Flatten each ball and roll back and forth using the palms of your hands with even pressure until they are approximately 8-inches in length. Place one bread loaf on each baking sheet.
8. To make small loaves (Petit Pains Au Lait), divide dough into 6 equal pieces and roll into balls. Flatten each ball and roll back and forth using the palm of one hand with even pressure until they are approximately 5-inches in length. Place 3 breads on each baking sheet.
9. Preheat oven to 400F degrees. Cover with oiled plastic wrap and let rise for 20 minutes. Remove plastic wrap and brush each loaf evenly with milk. Bake 25 to 30 minutes, or until golden. Transfer to wire racks to cool.
Amy Riolo: Hi, my name is Amy Riolo. And I am going to be showing you how to make classic French milk bread or Pains au Lait.
Pour into a small bowl, quarter cup of lukewarm milk this is two-and-a-half teaspoons of active dry yeast and we're just going to whisk it together.
The next step is to add the remainder of the three quarters cup of milk and we're just going to whisk those together and now we're going to add the rest of our ingredients into the standing mixer, 2 cups of bread flour, 2 cups of all purpose flour, 2 teaspoons of salt, a teaspoon of sugar and we'll slowly stir these together on the low speed and then we can add in our quarter cup of unsalted butter.
So now our dough is ready and we're just turning it out. Now we can grab it altogether and make a nice little ball and then we'll start to knead and we'll do this for about 10 more minutes until the dough is nice and elastic and springy.
Place it into a large bowl which we have oiled, turn the dough to coat it, then we're going to cover it and we're going to set it a side for two hours and then it rise into its doubled in volume.
Here is a tip, if you ever want to test if your dough is ready to work with, all you have to do is stick a finger down in it and if the dough spring right back up at you, it's not ready. It's still needs to rise more.
But we're just going to press our hand in and kind of deflate it and then we're going to turn it out on to our work surface. And this recipe yields either two 8 inch long baguettes or six little what are called Petite Pains au Lait or smaller rolls.
So I'm going to cut the dough with our bench press and we'll use this half to make the baguette and just roll it back and fourth this way.
We'll keep rolling until it's about eight inches so it should look like this. Now we'll make our Petite Pains or the smaller rolls. So we roll it, turn the dough over itself and then with the inside of the palm of our hand, we just roll back and forth this way until they are about five inches long. So we'll cover both of those, we will let them sit with for 20 minutes.
Now we can remove our plastic wrap. I'm just going to make some horizontal lines across the top of the loaves and this slash marks really give it a nice look. So we're just going to with a pastry brush just brush a little bit of milk on top.
Make sure you get the sides and this will make sure that you have even browning. And this are going to bake for approximately 30 minutes or until they are golden brown.
Make sure that the bread is nice and golden brown on top and this is what they look like when they are finished. Enjoy!