Food Processor French Bread
Get ready to transform your bread-baking game with this quick and easy Food Processor French Bread recipe! Perfect for beginners and seasoned bakers alike, this fuss-free method uses a trusty food processor to streamline the bread-making process without compromising on flavor or texture. With just a handful of pantry staples—flour, active dry yeast, sugar, and salt—you’ll create a soft, airy interior crowned by a golden, crisp crust. The recipe incorporates minimal kneading and rises seamlessly to produce bakery-quality results in under two hours. Plus, a clever steam trick ensures an irresistible artisan-style finish. Serve this versatile loaf warm with butter, olive oil, or alongside your favorite soups and salads. It’s the ultimate homemade bread recipe for weeknight dinners or a cozy weekend treat.
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 7 grams Active dry yeast
- 10 grams Granulated sugar
- 8 grams Salt
- 350 milliliters Warm water (around 43°C or 110°F)
- 5 milliliters Olive oil (optional, for greasing)
- 5 grams Cornmeal (optional, for dusting)
Instructions
Place the flour, yeast, sugar, and salt into the bowl of a food processor fitted with the dough blade. Pulse a few times to combine the dry ingredients evenly.
Gradually pour the warm water into the food processor while it is running on low speed. Continue processing until the dough forms into a sticky ball. This should take about 1-2 minutes.
Check the dough consistency. If it feels too sticky, add a tablespoon of flour at a time. If it's too dry, add a teaspoon of water at a time. The dough should be soft but not overly sticky.
Lightly oil a large bowl with olive oil. Transfer the dough from the food processor to the bowl, turning it to coat it lightly with oil. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rise in a warm, draft-free spot for 1-1.5 hours, or until doubled in size.
Once the dough has risen, punch it down gently and transfer it to a lightly floured surface. Shape it into a long loaf or two smaller loaves, depending on your preference.
Dust a baking sheet with cornmeal (if using) and place the shaped dough on the sheet. Cover it with a kitchen towel and let it rise for another 30 minutes, or until it puffs up slightly.
Preheat your oven to 220°C (425°F). Place a small oven-safe dish of water on the lowest rack of your oven to create steam—this will help the bread develop a crisp crust.
Using a serrated knife, make 4-5 diagonal slashes across the top of the dough to allow it to expand while baking.
Bake the bread for 20-25 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature with butter, olive oil, or your favorite spread.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3158 mg | 137% | |
| Total Carbohydrate | 383.0 g | 139% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 11.1 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
