Making Bread In the Food Processor

I think I mentioned a while ago that my old Cuisinart, one of the originals, gave up the ghost on me a little while ago and by that I mean the motor put in nigh on 30 years of hard labor and worked just fine and dandy, but the plastic work bowl disintegrated and I was unable to find a replacement.

I've mourned the loss and recently bit the bullet and replaced it with a brand spankin' new 11 cup model. I figured what better way to test drive the new baby and honor the old one than by making the same bread I'd whipped up in it regularly. 

It's a cinch to make, takes no time at all. The new Cuisinart performed admirably though with a much different "feel" to it than the old one, but I figure it must be something like learning to drive a new car...a car's a car, but a new one feels and smells a lot different than the old one. 

The bread turned out beautifully in spite of me because it was treated with very little respect during the process. It rose, was punched down and lived to rise again only to be deflated once more. Then, rather than forming the dough into 2 skinny loaves of French bread like I'd planned, it became one round misshapen crusty loaf of moist tender carbs, half of which we slathered with a spicy horseradish mayo/sour cream sauce and topped with perfectly grilled rib eye steak, marsala flavored golden sauteed onions, chunks of crumbled blue cheese and sliced tomatoes. Uhhh, yum wouldn't you say, oh and I love my new Cuisinart. 

French Bread (adapted from Gourmet via Epicurious.com)

2 teaspoons active dry yeast

1/3 cup warm water

 

4 cups unbleached all purpose flour

1-1/2 teaspoons salt

1 teaspoon distilled white vinegar

1-1/3 cups warm water (105 – 115 degrees)

2 tablespoons olive oil

Stir yeast into water and let stand until foamy (about 10 minutes). Meanwhile combine flour, salt, and vinegar in the bowl of a food processor (using dough blade) and pulse to combine. When yeast is ready, with the motor running add yeast, water and olive oil. Blend for 1 minute.

Spray a bowl with cooking spray and transfer dough from food processor to bowl. Cover with plastic wrap and place in a warm draft free place to rise until doubled in size – approximately 1 hour. Half way through, deflate dough and allow to rise again.

Turn dough out onto lightly floured surface. Cut in half and form each piece into a 15 inch log. Spray French bread pans or a sheet pan well with cooking spray. Place dough on pan and coat with olive oil. Let loaves rise, uncovered in a warm place for 30 minutes.

Fill a large roasting pan with about an inch of water and place on the bottom rack of the oven. Preheat oven to 400. With a very sharp knife, cut 3 slits into each loaf. Bake loaves for 20 minutes, and then carefully remove water from oven. Flip bread directly onto oven rack and bake for another 5 minutes, until loaves are golden brown and crusty all over. Cool loaves on a rack.  

 A year ago - Pineapple Slaw with Dry Rub Ribs

Two year's ago - Chicken and Andouille Gumbo

Three year's ago -  Pineapple Bran Muffins

Comments

[pam (Sidewalk Shoes)]

I love my new Cuisinart too!

[June]

We did good Pam. Thanks for your help while I was making my decision.

[Lea M. Callais]

Ahhhhh - that is what I thought when I saw that photo of that beautiful boule! I bet your house smelled of heaven. Now - remember, the more bread you make, the more natural yeast will be in your house and the better your bread will be! Now, that is some motivation to bake more! That sammie looks divine, by the way!

[June]

Lea - so true about the more you make, the better it is. Also, bread made here on the coast at sea level is much better than the same recipe made in Tucson at an elevation of 2600 feet. Course it could also have something to do with humidity too. Ha.

[Lorraine]

Oh my fracken goodness. The bread looks great but I am jonesing on the sammie.

[June]

Lorraine - nothing quite like a steak sandwich is there?