FRENCH BREAD
The beauty of this bread is in its simplicity-mixing, kneading, even part of the rising are all done in a food processor. The end result is like a warm, crusty slice of Paris.
Provided by Jane Smiley
Categories Bread Food Processor Bake Vegan Gourmet
Yield Makes two 17-inch loaves
Number Of Ingredients 9
Steps:
- Pulse flour, salt, and vinegar in a food processor to combine.
- Stir together yeast and 1/3 cup water in a small bowl until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) With motor running, pour yeast mixture and remaining 1 1/3 cups warm water into flour mixture in processor, blending until dough forms a ball and pulls away from side of processor bowl, about 1 minute.
- Cover processor feed tube and let dough rise until it fills bowl, about 1 hour. Pulse several times to deflate dough.
- Generously oil bread pans with olive oil.
- Turn out dough onto a work surface and divide in half (dough will be very soft). Press 1 half into a 10- by 8-inch rectangle and fold in the 2 short outer sides to meet in the middle, pinching edges together. Turn over (seam side down), then roll and stretch into a 15-inch-long irregular loaf. Put loaf, seam side up, in bread pan and turn to coat with oil, leaving loaf seam side down.
- Repeat procedure with remaining dough. Let loaves rise, uncovered, in a warm draft-free place 30 minutes.
- Put oven rack in upper third of oven, then put a large roasting pan with 1 inch of water in it on bottom of gas oven or on lowest rack of electric oven. Preheat oven to 450°F.
- Make 3 shallow diagonal slashes down length of each loaf with razor. Bake loaves 30 minutes, then carefully remove pan of water from oven. Remove bread from pans and turn upside down on upper oven rack, then bake until golden and crusty all over, about 5 minutes more. Cool loaves on a rack.
FOOD PROCESSOR FRENCH BREAD
This is a very simple and quick French Bread. It has a finer texture and more of a chewy crust than what you get from the bakery. I found this in an Bon Appetite years and years ago. I sometimes make rolls rather than loaves. With this coming together so quickly you can easily make large batches; with two students helping to shape the rolls I've made 6 batches, start to finish in under two hours. Prep time doesn't include rising time.
Provided by momaphet
Categories Yeast Breads
Time 36m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 7
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.
HOME-STYLE FRENCH BREAD
Steps:
- Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
- Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
- Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.
- Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.
- Preheat the oven to 400 degrees F.
- With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.
- Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.
FOOD PROCESSOR FRENCH BREAD
Number Of Ingredients 6
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.
Nutrition Facts : Nutritional Facts Serves
FABULOUS HOMEMADE BREAD FOR THE FOOD PROCESSOR
Best homemade bread -- 2 loaves in about 3 hours! This is a variation of Allrecipes' Fabulous Homemade Bread by J. Drury to allow mixing in a food processor for only 2 loaves.
Provided by George R. Kasica
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h10m
Yield 12
Number Of Ingredients 10
Steps:
- Pour the warm water into a large bowl, and whisk in 4 teaspoons of bread flour, the yeast, and the white sugar until thoroughly combined and the sugar has dissolved. Allow to stand until the yeast starts to form creamy bubbles, about 5 minutes.
- Fit a dough blade into a large food processor, and place 3 1/2 cups of bread flour, the oats, whole wheat flour, salt, brown sugar, and vegetable oil into the work bowl. Start the food processor running, and slowly add enough of the water-yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead.
- Place the dough into an oiled bowl, and turn to coat the dough with oil. Cover with a damp cloth, and allow the dough to rise until doubled, about 1 hour. Punch down the dough, and divide into 2 equal-sized pieces. Form each piece into a loaf; pinch the seams and ends closed.
- Grease 2 4x8-inch loaf pans, and place the loaves into the pans with the seam sides down. Allow to rise until the dough is 1 inch above the rim of the pans, about 1 more hour.
- While dough is rising, preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the tops are browned, about 35 minutes. Allow bread to cool in pans for 10 minutes, then turn out onto cooling racks to finish cooling.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 40.6 g, Fat 5.1 g, Fiber 2.3 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 294.4 mg, Sugar 4.4 g
FOOD PROCESSOR LOAF BREAD
Fast and easy and good. I got this recipe from my food processor recipe book about 20 years ago. It's real good and faster than the dough setting on my bread machine (although I also love my bread machine).
Provided by Darlene Summers
Categories Breads
Time 2h35m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine water, sugar and yeast in a small bowl and set aside.
- Using steel blade, place flour and salt in bowl of food processor. Pour in yeast mixture through chute; process till dough forms ball.
- Break dough apart and reprocess 2 or 3 times.
- Place dough in BUTTERED bowl; turn dough in bowl to butter all sides.
- Cover and let rise about 1 hour, till doubled in size.
- Punch down, shape into loaf and place in greased loaf pan.
- Let rise till doubled (about 45 minutes).
- Bake in preheated oven (450°) 25 to 30 minutes or till golden brown.
More about "food processor french bread recipes"
THE EASIEST FOOD PROCESSOR FRENCH BREAD - SIMPLE EVERYDAY HOME
From simpleeverydayhome.com
5/5 (1)Estimated Reading Time 7 mins
- In the bowl of a food processor fitted with a dough hook, put 5 cups of the flour, salt, sugar, and yeast. Turn on the machine to combine the dry ingredients.
- Heat the water to 120 to 130° F. Add the oil to the measuring cup of water. With the food processor running, pour in the water and oil mixture very slowly through the spout in the lid. Continue pouring until all of the liquids have been added. Allow to spin a couple more times. The dough will be very wet at this point.
- Remove the lid and add some of the remaining flour, a quarter cup at a time, until the dough comes together into a somewhat smooth ball. The dough should not be tacky, but also should not be too dry.
NO-KNEAD BAGUETTE RECIPE - VINTAGE KITCHEN NOTES
From vintagekitchennotes.com
10 BEST FOOD PROCESSOR BREAD RECIPES | YUMMLY
From yummly.com
FOOD PROCESSOR FRENCH BREAD - BIGOVEN.COM
From bigoven.com
EASIEST FRENCH BREAD RECIPE | RECIPE | ARTISAN BREAD RECIPES, EASY ...
From pinterest.ca
FRENCH BREAD RECIPE - CUISINART.COM
From cuisinart.com
CRUSTY FRENCH BREAD RECIPE - CUISINART.COM
From cuisinart.com
FOOD PROCESSOR FRENCH BREAD RECIPE BY FIZZIE - COOKEATSHARE
From cookeatshare.com
BREADS RECIPES - HAMILTON BEACH
From hamiltonbeach.ca
FOOD PROCESSOR FRENCH BREAD - MOMMYNEEDSARECIPE.COM
From mommyneedsarecipe.com
FOOD PROCESSOR FRENCH BREAD - BIGOVEN.COM
From bigoven.com
FOOD PROCESSOR FRENCH BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
FOOD PROCESSOR FRENCH BREAD - RECIPE - COOKS.COM
From cooks.com
CLASSIC FRENCH BOUILLABAISSE RECIPE - TASTING TABLE
From tastingtable.com
FRENCH BREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #healthy #breads #easy #dinner-party #low-fat #rolls-biscuits #food-processor-blender #dietary #low-cholesterol #low-saturated-fat #comfort-food #healthy-2 #yeast #low-in-something #taste-mood #equipment #small-appliance
You'll also love