Processor French Bread
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Processor French Bread
  Processor    French    Bread  
Last updated 6/12/2012 1:19:08 AM. Recipe ID 50338. Report a problem with this recipe.
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      Title: Processor french bread
 Categories: Breads, French
      Yield: 2 Servings
 
    1/2 c  Warm water (105 F)
  1 1/2 pk Active dry yeast
      1 ts Sugar
  3 1/2 c  All-purpose or unbleached
           -flour
      2 ts Salt
      1 ts Sugar
      1 c  Warm water (105 F)
 
  Makes 2 loaves
  
  Flour
  
  Generously grease baguette pans.
  
  Combine 1/2 cup warm water with yeast and 1 tsp sugar in small bowl
  and let stand until yeast is dissolved and mixture is foamy, about 5
  minutes.
  
  Combine flour, salt, remaining sugar and yeast mixture in work bowl
  of food processor.  With machine running, slowly begin adding 1 cup
  warm water. A soft ball should form in several seconds; if not, add a
  little more warm water.  Let machine run 15 to 20 seconds, adding
  more flour if dough seems too soft.
  
  Transfer dough to lightly floured board and knead with a little
  additional flour for several turns.  Divide dough in half and shape
  into two cylinders 8 to 10 inches long. Transfer to prepared pans and
  cut 3 or 4 diagonal slashes in top of each loaf with tip of knife or
  single-edged razor blade. Cover and let rise in warm place until
  doubled, about 45 minutes to 1 hour.
  
  After about 30 minutes, place racks in middle and lower quarters of
  oven and begin preheating to 450 F. Center shallow pan of water on
  lower rack. When dough has doubled, place on middle rack directly
  above water and bake 10 minutes.  Reduce heat to 400 F and continue
  baking an additional 15 minutes, or until loaves are golden brown and
  have a hollow sound when tapped with finger.




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Recipe ID 50338 (Apr 03, 2005)

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