Best 4 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 LOAF BREAD

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.

FRENCH BREAD

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.

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.