Food Processor French-Style Bread

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Food Processor French-Style Bread

star rating (17) rate this recipe »
Published prior to 2008

When the weather is hot, no one wants to stay in the kitchen long. However, those of us who truly enjoy baking bread want our own creations all year long. We soon learn that we must work faster during the summer months, leaving the rest of the year for the more involved recipes with longer, slower rising times.

This French-style bread is made in the food processor for speed, but can be made by hand. It is shaped into baguettes, which bake much faster than regular loaves of bread. It is a basic loaf which lends itself to variations. You might try adding 3 tablespoons of chopped fresh herbs, or chopped sun-dried tomatoes and olives (either green or black or a combination of both for interesting color), or 1 cup of shredded Parmesan. Add any of these with the flour. You can substitute 2 cups of another type of flour for an equal amount of the unbleached flour -- whole wheat or rye are great. Use your imagination; if an idea sounds good, try it!

2 packages (2 scant tablespoons) active dry yeast
1/2 cup lukewarm (110°F to 115°F) water
1 teaspoon granulated sugar
6 cups (approx.) King Arthur Unbleached All-Purpose Flour
2 teaspoons salt
2 cups 90°F water
1 large egg beaten with 1 tablespoon cold water, for glaze

Note: Make sure your food processor will accommodate the amount of flour in the recipe. If it does not, cut the recipe in half.

Combine yeast, 1/2 cup warm water, and sugar in a measuring cup. Stir until dissolved, and let sit 5 minutes, until bubbles appear.

Put all of the flour and salt into the work bowl of a food processor. Using the plastic (dough) blade, pulse four times to lighten and mix.

With the machine running, add yeast mixture, then 90°F water as fast as the flour will absorb it. Stop the machine as soon as all the liquid has been added.

Check the dough by pulsing it 7 or 8 times. It should pull together to form a ball. Watch the processor bowl where the side meets the bottom; if there are still granules of unincorporated flour, the dough is too dry. Pulse in water 1 tablespoon at a time, until the dough pulls together to form a ball. If dough clings to sides of bowl, it's too wet; gradually add more flour while pulsing.

The formation of the ball marks the beginning of the kneading process. Turn machine on and let "knead" for 60 seconds -- do not let it knead any longer! If you have to use a metal blade, only "knead" 45 seconds and finish kneading by hand for 3 to 4 minutes.

Put dough into an oiled bowl, turning to grease top. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

Turn dough out, and divide in four pieces. Roll each piece into an oval about 15 x 8 inches. Starting on the long side, roll dough into a 15-inch cylinder. Pinch edges to body of dough, tapering ends evenly.

Place dough seam-side down into well-greased baguette pans. Cover dough with a towel, and let rise until almost doubled, about 45 minutes.

About 10 minutes before baking bread, preheat oven to 425°F. Place a shallow pan on the bottom shelf of the oven.

Just before baking, slash loaves diagonally with a sharp blade, about 1/4-inch deep. Brush lightly with egg glaze. Place 1 cup of ice cubes in the hot pan on the bottom shelf of the oven. Quickly place loaves on shelf above and close door to preserve the steam you've created.

Bake for 20 minutes, or until internal temperature of bread reaches 190°F. Immediately remove baguettes from pans and cool on a rack to prevent crust from becoming soggy. Yield: 4 baguettes.

Nutrition information per serving (2-inch slice, 24 g): 43 cal, 0 g fat, 2 g protein, 9 g complex carbohydrates, 1 g fiber, 5 mg cholesterol, 73 mg sodium, 20 mg potassium, 1 mg iron, 22 mg calcium, 15 mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 6, July-August 1992 issue.

Reviews

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  • star rating 10/25/2014
  • Ginny_s from KAF Community
  • I halved the recipe (only two of us) I used SAF instant yeast and mixed all dry ingredients including the yeast in the food processor added the warm water while the food processor mixed for 60 seconds. I made my own baguette pan using my roasting rack, parchment paper and cookie sheet. Came out perfect.
  • star rating 03/29/2014
  • K. Carr from Michigan
  • I like trying food processor recipes, thank you for this easy one. I added herbs de provence, and baked the whole recipe in my KAF 6 bun hamburger pan plus a 12 cup muffin pan. I followed the baking times in the recipe both came out of the oven at the same time, and perfect. Wonderful taste and texture.
  • star rating 09/06/2013
  • Roger from Bloomington, IL
  • I've been making bread and pizza dough with a food processor for years, mostly using Julia Child's technique and recipe, but this recipe is perfect. I've made the baguettes, but my favorite is to make the full recipe, divide into two regular loaves and use a baguette pan for the last rising and baking--makes the perfect size loaf for me. My wife says that this is her favorite bread (she indulges in this occasionally even though she is gluten intolerant).
  • star rating 05/07/2013
  • ChefRGreen00 from KAF Community
  • I have made this recipe several times and it's simply too hard to mess up, it turns out perfect every time! I have also made pizza with this dough, I added fresh rosemary and roasted garlic cloves to the baguettes once and it always turns out delicious! I love to give baguettes as gifts, everybody love them. Thanks for the simple and delicious recipe! Keep calm, bake on!
  • star rating 03/11/2013
  • Kelly from Azle TX
  • I recently bought a food processsor. I had to try this recipe and it's a winner! Fun and easy. Best of all - totally yummy!!!!
  • star rating 08/15/2012
  • clagne from KAF Community
  • This is a nice recipe. I halved it to accompany our dinner tonight and got two good-sized baguettes. The flavor isn't as good as a dough that's allowed to ferment for several hours, but the texture is nice, and the crust was nice and crisp.
  • star rating 07/08/2012
  • tngranny1 from KAF Community
  • I've tried to make french bread before and just couldn't get it right. I followed the recipe to a tee and made 1/2. Wish I'd made the whole thing. I put one loaf in the freezer and ate 1/2 of the other one. OMG I really need to stop that. Usually I give away what I bake, but I'll make garlic bread tomorrow. Happy eating everyone.
  • star rating 03/26/2012
  • lorrainesfav from KAF Community
  • This recipe is so EASY to make in the food processor. In 2 hours you have nice crusty homemade French bread. The texture is perfect with a crunchy crust too. Thanks for another great recipe KAF.
  • star rating 12/05/2011
  • abc236 from KAF Community
  • Delicious and so easy to make. Made it with King Arthur AP flour one day - very yummie. The next day I made it with the French style flour and it was even better then. Soft on the inside but with the perfect crust and the breads looked absolutely perfect. So tasty with either butter or dipped in olive oil. It's amazing to be able to make a delicious baguette in less than 3 hours.
  • star rating 12/17/2010
  • mrsttn from KAF Community
  • This is my first time making a french bread. I made 1/2 the recipe. Shaped one baguette and turned the leftover half into a medium size pizza crust. The recipe is easy to follow and turned out great with a nice crust and well risen bread. However, I could clearly taste the yeast and salt in the baguette. For my pizza, the final product was equally impressive to look at but, again, with equally salty taste from the crust. If I ever try this recipe again, I might cut down on the yeast, and salt knowing that my proofing time may be longer. If I can trade a little bit of time for better taste and healthier alternative that is the deal I will take anytime!
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