Best French Baguette Food Processor Recipes

HOMEMADE FRENCH BAGUETTES

Steps:

• Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.
• Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.
• Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
• Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
• Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
• When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
• Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.
• Serving suggestions: ricotta cheese and acacia honey.

FRENCH BAGUETTE (FOOD PROCESSOR)

Steps:

• Place warm water in the food processor. Stir in the sugar and yeast. Let stand for 5 minutes. Process for 5 seconds.
• Add 1 cup flour and process 5 seconds. Add salt and rest of the flour and process until it form a ball. Then process for 40 seconds.
• Remove the dough from the food processor. Pour 1/2 tsp of olive oil in a bowl and with a paper towel coat the bowl with the oil. Place the dough in the bowl, covering it with some of the oil. Cover with a clean dish towel and allow to it to rise for about 1 hour or until doubled.
• Punch down and shape into a baguette. Make 4 slashes in the dough.
• Preheat oven to 425. Add a pan of water in the bottom of the oven.
• Bake for 15 minutes, spraying it with water 4 times during the cooking time. Reduce oven to 350 and bake another 20 minutes or until golden.
• Option: Brush with an egg glaze for a shiny loaf before baking.

FRENCH BAGUETTES

Steps:

• In a small bowl dissolve yeast in 1/2 cup warm water.
• Stir with a fork.
• Set aside for 10 minutes.
• Combine the flour and salt.
• Add the yeast mixture, and stir in the remaining 1 1/2 cups water.
• Mix the dough until it is sticky enough to knead.
• On a lightly floured board, knead for 6 to 10 minutes; the dough should be sticky and smooth.
• Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about 1 hour.
• Punch down the dough and divide into 4 pieces.
• Roll each into a ball and shape into a baguette.
• Transfer the loaves to a lightly greased baking sheet or baguette pan and let rise until nearly doubled.
• (I use 2 baking sheets, with 3 smaller loaves per sheet).
• Preheat the oven to 450 degrees.
• Brush the baguettes with the egg-water mixture.
• Score the loaves diagonally across the top with a sharp knife.
• Pour 2 cups of hot water into a pan and place in the preheated oven next to the baguettes to provide moisture.
• Bake the baguettes for 15 minutes, and then lower the temperature to 400 degrees and bake for 5 to 10 minutes more, until golden brown.
• Remove from the oven and cool on a rack before slicing.
• Occasionally I burn the bottom of the bread, in which case I scrape it off with a sharp serrated knife and it remains my secret!

CLAUDINE MARQUET'S AUTHENTIC FRENCH BAGUETTES

Steps:

• Dissolve the yeast in 3/4 cup warm water.
• Place flour, salt, and wheat germ in the bowl of a food processor.
• Add the yeast and water mixture and pulse 5 times.
• Add the remaining water while turning the machine on and off.
• Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade.
• Remove and knead by hand for 1 minute more.
• Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour.
• Punch down and divide into 3 pieces.
• Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.
• Let rise 30 minutes, then slash before baking.
• Put a pan of hot water in the oven and preheat it to 400 degrees.
• Bake the bread for 30 minutes.
• Cool the loaves on a rack.
• These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.

FRENCH BAGUETTES

Steps:

• Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
• When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
• Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
• Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
• Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

FRENCH BAGUETTE

Steps:

• In a big mixing bowl pour water and add yeast. Let stand for 5 min.
• Mix yeast and water until all yeast is disolved.
• Add salt.
• Add flour a bit at a time. When dough becomes to heavy to stir, move to table and knead dough as long as you like. The consistency of the dough should not be sticky and should not be too dry. Once you can 'play ball' from hand to hand with the dough it should be fine.
• Let rise for 30 min in warm place, cover with tea towel.
• Preheat oven to 375.
• Punch dough back down and form into 3-4 long baguettes.
• Let rise for 15 min, cover with tea towel.
• Slit the baguette with sharp knice diagonally accross every 2-3 inches.
• Brush with water (I wet a papertowel and run it quickly along the baguettes).
• Bake for approx 25 min or until bread turns golden.
• Brush with salted butter/becel while baguette is still warm.

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.

HOW TO MAKE FRENCH BAGUETTES

Steps:

• Place yeast into the bottom of a large mixing bowl and stir with water; mix in salt. Beat flour into yeast mixture with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes.
• Cover bowl with plastic wrap and let stand in a turned-off oven until doubled in size, 12 to 14 hours. Dough will be bubbly and very sticky.
• Place a silicone baking mat onto a baking sheet and dust generously with cornmeal.
• Use a floured spatula to scrape dough out onto a well-floured work surface and dust dough with flour. With well-floured hands, pat dough into a rectangle and cut into 4 equal-size pieces.
• Dust a piece of dough with flour and use your floured fingers to gently roll and stretch it out into a log about 10 inches long and 1 1/2 inches around. Gently transfer to prepared baking sheet. If desired, wipe off excess cornmeal with a damp paper towel. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare 2 baking sheets to bake all 4 at once). Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape plastic lightly over the baking sheet with floured side down.
• Let loaves rise, covered, until doubled, 1 to 1 1/2 hour.
• Move oven racks to the bottom and middle positions. Preheat oven to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-safe baking dish full of water into bottom rack of the oven.
• Use a sharp kitchen shears to cut 4 or 5 angled slashes into the top of each loaf. Poke down the little sharp tips of dough left by the scissors. Spray loaves with water, using a spray bottle.
• Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying.
• Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.