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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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Using a serrated knife, make 4-5 diagonal slashes across the top of the dough to allow it to expand while baking.
Step 9
Bake the bread for 20-25 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 10
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
| Serving size | (870.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1866.8 |
| Total Fat 10.1g | 0% |
| Saturated Fat 1.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3158.3mg | 0% |
| Total Carbohydrate 383.0g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 11.1g | |
| Protein 52.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 67.8mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 660.6mg | 0% |
Source of Calories