The best delicious Food Processor French Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Food Processor French Bread recipe today!
Hello my friends, this Food Processor French Bread recipe will not disappoint, I promise! Made with simple ingredients, our Food Processor French Bread is amazingly delicious, and addictive, everyone will be asking for more Food Processor French Bread.
What Makes This Food Processor French Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Food Processor French Bread.
Ready to make this Food Processor French Bread Recipe? Let’s do it!
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3 c White baking flour
1 c Whole wheat flour
1 Slightly rounded tablespoon
-instant active dry yeast (I
-use Red Star)
1/4 c Gluten
1 1/2 ts Salt (very optional)
1 1/2 c Water at 110F
Today, however, I got the taste for French bread. I tried to replicate the
recipe that I use for whole wheat and it almost worked. I had to add more
flour than with whole wheat (no big surprise, right?) and I had to bake it
a bit longer than usual. But when it came out of the oven I just had to
share it with y’all.
What to do with what you’ve got:
Place all dry ingredients except the cup of whole wheat flour into a food
processor. Then pour the water, all at once, into the processor and let run
until it has formed a ball. Turn the machine off, wait 30 seconds, run for
an additional 15 to 20 seconds.
Prepare a bread board with about 1/4 cup of the whole wheat flour. Turn out
the dough onto the board and adding as much whole wheat as necessary, knead
for a minute or so until the dough is softly elastic.
Roll dough into a ball and place it in a bowl, cover with a moist towel and
let rise for 30 minutes.
There is absolutely NO reason to grease the bowl, period. Grandma probably
had a reason for glopping it up with fat, we’re not own grandmothers or
grandfathers, right?
Punch down the risen dough and roll out on a 10-inch by 14-inch baking pan
(preferably Baker’s Secret insulated).
Roll the dough to form a French loaf. Make cuts in the dough approximately
every inch or so (to let it expand as it rises a second time).
Cover with a moist towel and let it rise for another 30 minutes.
Bake uncovered at 425F for about 40 minutes.
Remove from oven and enjoy as is or do what I’m going to do with it, spread
it with freshly baked garlic. It’s to LIVE for!
Do NOT use cornmeal on the baking pan and do NOT use “non-stick” spray.
It’s FAT anyway you look at it and there is no reason in the world to spray
fat on a non-stick surface. In fact, if you do spray PAM or other so-called
non-fat sprays, your pans will become sticky after awhile. Yeeech!
There is no reason to interrupt the baking process to place water on the
crust as is traditional. The moisture the dough receives from the moist
towel does the trick.
Yields
1 Servings
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