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Рецепт Food Processor French Bread
by Global Cookbook

Food Processor French Bread
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Ингредиенты

  • 3 c. White baking flour
  • 1 c. Whole wheat flour
  • 1 x Slightly rounded Tbsp. instant active dry yeast (I use Red Star)
  • 1/4 c. Gluten
  • 1 1/2 tsp Salt (very optional)
  • 1 1/2 c. Water at 110F

Инструкции

  1. Today, however, I got the taste for French bread. I tried to replicate the recipe which I use for whole wheat and it almost worked. I had to add in more flour than with whole wheat (no big surprise, right) and I had to bake it a bit longer than usual. But when it came out of the oven I just had to share it with y'all.
  2. What to do with what you've got:Place all dry ingredients except the c. of whole wheat flour into a food processor. Then pour the water, all at once, into the processor and let run till it has formed a ball. Turn the machine off, wait 30 seconds, run for an additional 15 to 20 seconds.
  3. Prepare a bread board with about 1/4 c. of the whole wheat flour. Turn out the dough onto the board and adding as much whole wheat as necessary, knead for a minute or possibly so till the dough is softly elastic.
  4. Roll dough into a ball and place it in a bowl, cover with a moist towel and let rise for 30 min.
  5. There is absolutely NO reason to grease the bowl, period. Grandma probably had a reason for glopping it up with fat, we're not own grandmothers or possibly grandfathers, right
  6. Punch down the risen dough and roll out on a 10-inch by 14-inch baking pan
  7. (preferably Baker's Secret insulated).
  8. Roll the dough to create a French loaf. Make cuts in the dough approximately every inch or possibly so (to let it expand as it rises a second time).
  9. Cover with a moist towel and let it rise for another 30 min.
  10. Bake uncovered at 425F for about 40 min.
  11. Remove from oven and enjoy as is or possibly do what I'm going to do with it, spread it with freshly baked garlic. It's to LIVE for!
  12. Don't use cornmeal on the baking pan and don't use "non-stick" spray.
  13. It's FAT anyway you look at it and there is no reason in the world to spray fat on a non-stick surface. In fact, if you do spray PAM or possibly other so-called non-fat sprays, your pans will become sticky after awhile. Yeeech!
  14. There is no reason to interrupt the baking process to place water on the crust as is traditional. The moisture the dough receives from the moist towel does the trick.