Best Food Processor French Bread Recipes

FOOD PROCESSOR FRENCH BREAD

Steps:

• Grease baguette pans for two loaves or cookie sheet if making rolls.
• Combine 1/2 cup cup water,1 1/2 Tbls yeast,1 teaspoon sugar;in food processor bowl, let sit 5 minutes to proof.
• Add 3 1/4 cups flour, 1 1/2 tsp salt, 1 teaspoon sugar, process for 30 secs.
• Slowly add 1 cup of water with the processor running, once dough comes together process mix for 1 minute.
• Check dough, it will be slightly moist and sticky, add extra flour if needed and process for 30 seconds.
• For loaves, divide dough in half and shape into 2- 11"-12" loaves( I usually hold it and squeeze gently starting in the middle and working towards the ends, letting it hang from my hands). Place on pan, and cut or snip 4 diagonal slashes into top of the loaf.
• For rolls pinch off dough and form 24 balls place on cookie sheet. Snip a small slash into the top of each roll.
• Set loaves or rolls in a warm spot to rise, rise for 40 - 60 minurtes for loaves, 30- 40 minutes for rolls, depending how warm your room is.
• As soon as you set you bread to rise, Preheat oven to 450 degrees, after 20 minutes place a shallow pan of warm water on the lower rack of you oven.
• Bake for 10 minutes, lower temperature to 400 degrees bake 15 minutes more, check rolls at 10 minutes.
• With the oven I have now, I have to remove the loaves from the pan turn them over and bake for 5 minutes more to get the bottom crusty, you may have to also.

FOOD PROCESSOR FRENCH BREAD

Steps:

• In a small bowl, combine 1/2 cup warm water with yeast and 1 teaspoon sugar let set until foamy, 5 to 10 minutes. Place flour, salt and 1 teaspoon sugar in the bowl of a food processor with plastic blade in place. Turn processor on gradually add yeast mixture and 1 cup warm water. Process until soft ball forms, then process 15 to 20 seconds, adding flour if dough is too soft. Place on a lightly-floured surface and knead just until not sticky. Divide in half and shape into two narrow loaves, 8 to 10 inches long. Transfer to a baking sheet that has been sprinkled with cornmeal cut several diagonal slashes on top of loaves with a sharp knife. Repeat with second loaf. Cover and let rise in a warm place, free from drafts, until doubled, about 50 minutes. In a preheated 450° F oven, place a shallow pan of boiling water on the lowest rack. Place loaves on rack just above water bake 10 minutes, reduce heat to 400° F and mist loaves with water. Bake for 15 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans cool on wire racks.