Food Processor French-Style Bread - Powerful Handmade site

Food Processor French-Style Bread

Sharing is caring!

Food Processor French-Style Bread

C
Food Processor French-Style Bread Recipe Food Processor French-Style Bread Recipe

When the elements is scorching, no person needs to stick within the kitchen lengthy. However, the ones people who actually revel in baking bread need our personal creations throughout the year. We quickly be informed that we should paintings sooner all through the summer season months, leaving the remainder of the 12 months for the extra concerned recipes with longer, slower emerging instances.

This French-style bread is made within the meals processor for velocity, however may also be made by means of hand. It’s formed into baguettes, which bake a lot sooner than common loaves of bread. It’s a fundamental loaf which lends itself to permutations. Use your creativeness; if an concept sounds just right, take a look at it! We’ve indexed some concepts in our “pointers” phase beneath.

At a look

Prep
Bake
Total
Yield
four loaves

Nutrition data

Ingredients

  • 1 1/2 tablespoons energetic dry yeast or quick yeast
  • 1/2 cup lukewarm water (110°F to 115°F)
  • 1 teaspoon sugar
  • 6 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons salt
  • 2 cups 90°F water
  • 1 huge egg crushed with 1 tablespoon chilly water, for glaze
  • Note: Make certain your meals processor will accommodate the quantity of flour within the recipe. If it does not, reduce the recipe in part.

  • 1/2 ounce energetic dry yeast or quick yeast
  • four oz lukewarm water (110°F to 115°F)
  • 1 teaspoon sugar
  • 25 1/2 oz King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons salt
  • 16 oz 90°F water
  • 1 huge egg crushed with 1/2 ounce chilly water, for glaze
  • Note: Make certain your meals processor will accommodate the quantity of flour within the recipe. If it does not, reduce the recipe in part.

  • 14g energetic dry yeast or quick yeast
  • 113g lukewarm water (110°F to 115°F)
  • 1 teaspoon sugar
  • 723g King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons salt
  • 454g 90°F water
  • 1 huge egg crushed with 14g chilly water, for glaze
  • Note: Make certain your meals processor will accommodate the quantity of flour within the recipe. If it does not, reduce the recipe in part.

Instructions

  1. Combine the yeast, 1/2 cup heat water, and sugar in a measuring cup. Let it take a seat for five mins, till bubbles seem.
  2. Put the entire flour and salt into the paintings bowl of a meals processor. Using the plastic (dough) blade, pulse 4 instances to lighten and blend.
  3. With the system working, upload the yeast aggregate, then 90°F water as rapid because the flour will soak up it. Stop the system once the entire liquid has been added.
  4. Check the dough by means of pulsing it 7 or eight instances. It must pull in combination to shape a ball. Watch the processor bowl the place the aspect meets the ground; if there are nonetheless bits of unincorporated flour, the dough is just too dry. Pulse in water 1 tablespoon at a time, till the dough pulls in combination to shape a ball. If the dough clings to the perimeters of the bowl, it is too rainy; regularly upload extra flour whilst pulsing.
  5. The formation of the ball marks the start of the kneading procedure. Turn the system on and let “knead” for 60 seconds — do not let it knead any more! If you need to use a steel blade, simplest “knead” 45 seconds and end kneading by means of hand for three to four mins.
  6. Place the dough in an oiled bowl, turning to oil the highest of the dough. Cover the bowl with plastic wrap and let upward push till puffy, about 1 hour.
  7. Divide the dough into 4 items. Roll each and every piece into an oval about 15″ x eight”. Starting at the lengthy aspect, roll the dough right into a 15″ cylinder. Pinch the perimeters to the frame of dough, tapering the ends flippantly.
  8. Place the dough seam-side down into well-greased baguette pans or onto parchment-lined or flippantly greased baking sheets, leaving about four” between the loaves. Cover the loaves with a work of greased plastic wrap, and let upward push till puffy, about 45 mins.
  9. While the bread is emerging, preheat the oven to 425°F. Place a shallow steel pan at the backside shelf of the oven.
  10. Just ahead of baking, slash the loaves diagonally with a pointy blade, about 1/four” deep. Brush flippantly with egg glaze.
  11. Place the loaves into the oven, and upload 1 cup of ice cubes to the pan at the backside. Close the door briefly to keep the steam.
  12. Bake the bread for 20 mins, or till its inside temperature reaches 190°F. The loaves must be golden brown throughout, odor aromatic, and really feel lighter when picked up.
  13. Remove the loaves from the oven, and switch them to a rack to chill.
  14. Store the bread at room temperature for two days in plastic; or wrap and freeze for as much as three months.

Nutrition Information

  • Serving Size28g
  • Servings Per Batch32
Amount Per Serving:
  • Calories90
  • Calories from Fatfive
  • Total Fat0g
  • Saturated Fat0g
  • Trans Fat0g
  • Cholesterol5mg
  • Sodium150mg
  • Total Carbohydrate18g
  • Dietary Fiber1g
  • Sugars0g
  • Protein3g

* The diet data equipped for this recipe is made up our minds by means of the ESHA Genesis R&D device program. Substituting any elements might exchange the posted diet data.

Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares