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Food Processor French-Style Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Food Processor French-Style Bread Recipe

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's shaped into baguettes, which bake much faster than regular loaves of bread. It's a basic loaf which lends itself to variations. Use your imagination; if an idea sounds good, try it! We've listed some ideas in our "tips" section below.

At a glance

4 loaves
Nutrition information


Choose your measure:

  • 1 1/2 tablespoons active dry yeast or instant yeast
  • 1/2 cup lukewarm water (110°F to 115°F)
  • 1 teaspoon sugar
  • 6 cups 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 doesn't, cut the recipe in half.


  1. Combine the yeast, 1/2 cup warm water, and sugar in a measuring cup. Let it sit for 5 minutes, until bubbles appear.
  2. 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.
  3. With the machine running, add the 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.
  4. 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 bits 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 the dough clings to the sides of the bowl, it's too wet; gradually add more flour while pulsing.
  5. The formation of the ball marks the beginning of the kneading process. Turn the machine on and let "knead" for 60 seconds — don't 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.
  6. Place the dough in an oiled bowl, turning to grease the top of the dough. Cover the bowl with plastic wrap and let rise until puffy, about 1 hour.
  7. Divide the dough into four pieces. Roll each piece into an oval about 15" x 8". Starting on the long side, roll the dough into a 15" cylinder. Pinch the edges to the body of dough, tapering the ends evenly.
  8. Place the dough seam-side down into well-greased baguette pans or onto parchment-lined or lightly greased baking sheets, leaving about 4" between the loaves. Cover the loaves with a piece of greased plastic wrap, and let rise until puffy, about 45 minutes.
  9. While the bread is rising, preheat the oven to 425°F. Place a shallow metal pan on the bottom shelf of the oven.
  10. Just before baking, slash the loaves diagonally with a sharp blade, about 1/4" deep. Brush lightly with egg glaze.
  11. Place the loaves into the oven, and add 1 cup of ice cubes to the pan on the bottom. Close the door quickly to preserve the steam.
  12. Bake the bread for 20 minutes, or until its internal temperature reaches 190°F. The loaves should be golden brown all around, smell fragrant, and feel lighter when picked up.
  13. Remove the loaves from the oven, and transfer them to a rack to cool.
  14. Store the bread at room temperature for 2 days in plastic; or wrap and freeze for up to 3 months.

Nutrition Information

  • Serving Size 28g
  • Servings Per Batch 32
Amount Per Serving:
  • Calories 90
  • Calories from Fat 5
  • Total Fat 0g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 150mg
  • Total Carbohydrate 18g
  • Dietary Fiber 1g
  • Sugars 0g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.