Recipe: Processor French Bread

Title: Processor French Bread
Categories: Breads, French
Yield: 2 servings

1/2 c Warm water (105 F) -flour
1 1/2 pk Active dry yeast 2 ts Salt
1 ts Sugar 1 ts Sugar
3 1/2 c All-purpose or unbleached 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.

Bon Appetit



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