Ingredients
1/2 cup warm water (105 f)
1 1/2 package active dry yeast
1 tsp sugar
3 1/2 cup all-purpose or unbleached flour
2 tsp salt
1 tsp sugar
1 cup warm water (105 f)
Directions
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
Servings: 2 servings
Processor French Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; French
The History of Recipes
Experts have traced the existance of recipes far back into ancient history, in truth as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe found, according to experts are some stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. During Roman times 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and afters, something that is very familiar to us today. He also recounts how the cooks of Roman times made use of many spices, including a few that will be familiar to modern cooks for example bay, rue and dill. During the succeeding few centuries, the rich and powerful families of the West tried to serve up the most extravagent banquests, and as a result the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes common in their social group. By the arrival of the 1900s, cookery books are increasing in popularity as a result of increased literacy, people having increased spare time and disposable income. Like it or not, the introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Processor French Bread recipe.
