Wednesday Recipes: Food Processor French Bread

Dear Readers, my husband took one bite of this bread and said it was the best I’d ever made. As you can guess, I’ve made a lot of different bread recipes in my life. So, give it a try!

Food Processor French Bread

Ingredients, 2 loaves:

1 ½ package active dry yeast (I went ahead and used 2, who can figure out a half?)

½ cup warm water, 105 degrees F – 115 F

1 teaspoon sugar

3 ½ cups unbleached flour

2 teaspoon salt

1 teaspoon sugar

1 cup warm water

1 egg white

1 tablespoon water

Directions:

1. Dissolve yeast in warm water with 1 teaspoon sugar in small bowl. Let stand until

foamy, for about 5 minutes.

2. Combine flour, salt, and remaining sugar in food processor. Blend.

3.       Add yeast mixture. Blend 5 seconds. With machine running, slowly add 1 cup warm

water. Process until dough is smooth and elastic, about 15 seconds, turning machine on

and off.

4.       Turn dough onto lightly floured board. Knead gently.

5.       Place dough in greased bowl. Cover. Let rise until doubled, 50 minutes. Punch down.

6.       Divide dough in half. Roll each into rectangle. Roll up from long side, pinching to seal.

Place in greased flute or baguette pans (or cookie sheet if that’s all you have).

7.       Cover. Let rise in warm place until doubled, about 45 minutes. Cut 3 or 4 diagonal

slashes in top of each loaf.

8.       After about 30 minutes, place two racks, one in the middle and one in the lower

quarters of the oven. Place shallow baking pan with 1 cup boiling water on lower rack.

When dough is doubled, brush lightly with water. Place on rack in middle of oven.

9.       Bake at 450 degrees for 10 minutes.

10.  Reduce heat to 400 degrees F. Bake 5 minutes. Remove pan of water. Brush bread with

egg white beaten with water.

11.  Bake 10 minutes longer until golden brown. Cool on wire racks.

Note: This recipe came from My Great Recipes Packet 30N. 1990. Makes 2 delicious loaves—one to keep and one to give away!