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 tracked the existance of recipes back into distant history, in truth as far back into history as the Egyptians, and maybe even further. In practice though, in the main part, these old cook books were just basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to experts are a few tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Later on, in Roman times 25BC a man called Apicius compiled some documents which described recipes enjoyed by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and dessert, a style of dining still practiced today. Additionally, he tells us how the ancient Romans were skilled in the use of many herbs and spices, including a few that are still present in modern kitchens such as thyme, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices such as parsley, basil and rosemary. The introduction of these new tastes was responsible for an eruption in publications on food, many of which are now in private collections. During the succeeding few hundred years, the wealthy families of Europe tried to serve up the best banquets, and as a consequence, chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and recording popular recipes of the day. By the arrival of the 1900s, recipe books were increasing in popularity due to more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Processor French Bread recipe.
