Julia Childs Food Processor Method French Bread - BigOven 102859

Julia Childs Food Processor Method French Bread

Ready in 1 hour

Top-ranked recipe named "Julia Childs Food Processor Method French Bread"

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Try this Julia Childs Food Processor Method French Bread recipe, or contribute your own. "Grains" and "French" are two tags used to describe Julia Childs Food Processor Method French Bread.


Ingredients

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1/3 c water; Tepid
1/4 ts Sugar
1/2 ts Ascorbic acid
2 1/4 ts Salt
2 tb olive oil
1 tb Yeast
3 1/2 c Flour; (1 lb)
1 c Cold water
1 tb Gluten flour; per cup of

Original recipe makes 1

Servings  

Preparation

This method is from Julias "Way to Cook" book. It works well for every kind of bread you may want to make, including sweet breads. 1. Dissolve yeast,sugar and ascorbic in water. Stir cup of cold water into yeast mixture. Add 2 tbls. olive oil. Set aside. 2. Measure flour,gluten and salt into processor bowl with plastic blade. (I have a Cuisinart 11) Pulse to combine. 3. Start machine. Slowly pour liquid into processor. A ball should form in a few seconds, if it doesnt, add a little water. Dough should form a ball on top of the blade. Allow to revolve 8 to 10 times. If dough will not form a ball, add a T. of flour and pulse motor. 4. Stop machine. Remove cover and feel dough. If it feels wet add a T. of flour and rotate. Feel dough again. Replace cover and let dough rest 5 minutes. 5. Turn on machine and rotate dough 30 times. Remove to a floured surface. Dough should feel smooth, not sticky and quite firm. (Do not overheat dough; if it gets hot, turn machine off and allow to cool.) 6. Let dough rest 2 minutes. Knead vigorously 50 times, slapping dough on counter. 7. Put dough into a greased tub (a 6 qt. ice cream tub w/lid), cover and let rise 60 minutes. 8. Turn out onto floured board, knead vigorously, stretching dough into a 14" rectangle. Fold long side to center, repeat making 3 layers. Repeat shaping and folding (this stretches the gluten and redistributes any yeast remaining). Then fold into a ball and return to greased tub (or bowl) for the long rise, at least 2 hours or until 2 1/2 to 3 times in size. 9. Turn out onto floured surface, divide (opt) and shape into a round or long loaf or into rolls. USE A BAKING STONE. START PREHEATING OVEN TO 450? FOR AT LEAST 30 MINUTES BEFORE BAKING. 10. Rise 1 to 1 1/2 hours on cornmeal covered parchment paper on a baking sheet. 11. Brush tops of loaves with 2 T. cornstarch cooked with 1 cup water (cooled). (opt) 12. Slash tops with a razor blade. 13. Slide loaf on the parchment paper into preheated oven onto baking stone and bake 30 minutes. Pour 1 or 2 cups of water into a pan on the bottom of oven to create steam. Dough can be made in two batches and then combined for kneading and shaping. Each recipe will make 2 baguettes or 2 round loaves or 12 rolls. Posted to Digest bread-bakers.v096.n067 From: LoisO43779@aol.com Date: Mon, 16 Dec 1996 02:07:32 -0500

Calories Per Serving: 2104 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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