French Baguette Food Processor
Master the art of classic French baking with this streamlined recipe for French Baguette made effortlessly in a food processor. Ready in just under an hour of active prep and bake time, this recipe combines simple pantry staples like all-purpose flour, yeast, and salt with an optional hint of honey for subtle sweetness. Using a food processor equipped with a dough blade, you’ll achieve a smooth, elastic dough in minutes, making this method perfect for beginners and time-savvy bakers alike. Each baguette is shaped and baked to golden perfection, with steam creating that iconic crisp crust and airy interior. Serve these aromatic, freshly-baked baguettes warm with butter, cheese, or your favorite soups for an authentic taste of France. Perfect for quick weeknight baking or special occasions, this recipe ensures you can enjoy artisan-quality bread without the fuss.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1.25 cups Lukewarm water
- 1 teaspoon Honey (optional, for a touch of sweetness)
Instructions
In a small bowl, dissolve the active dry yeast and honey (if using) in 1/4 cup of the lukewarm water. Let it sit for 5-10 minutes until the mixture becomes foamy.
In the bowl of a food processor fitted with a dough blade, combine the all-purpose flour and salt. Pulse a few times to evenly mix.
With the food processor running, slowly pour in the yeast mixture and the remaining lukewarm water through the feed tube. Process until the dough forms a smooth ball, about 1-2 minutes. If the dough is too sticky, add a tablespoon of flour at a time until it pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead by hand for 2-3 minutes to ensure elasticity.
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Once the dough has risen, punch it down and divide it into two equal portions. Shape each portion into a long baguette, approximately 12-14 inches in length.
Place the shaped baguettes on a baking sheet lined with parchment paper or a lightly floured couche. Cover and let them rise for another 30-45 minutes.
Meanwhile, preheat your oven to 450°F (232°C). Place a shallow pan of water on the lower rack of the oven to create steam, which is essential for a crusty baguette.
Before baking, use a sharp knife or bread lame to make 3-4 diagonal slashes on the surface of each baguette. This allows the bread to expand properly in the oven.
Bake the baguettes for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack before slicing or serving.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 3.3 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 8.2 mg | 45% | |
| Potassium | 245 mg | 5% | |
*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.
