I love my bread mixer - I couldn’t live without it.  The only downside is it doesn’t work very well for small batches of bread.  So, when I need to make a small batch of any dough, I usually resort to using my hand mixer initially and then finish kneading it by hand. 

I have a great food processor, but I’ve been leery of using it to make bread.  I’ve heard it’s perfect to use for a small batch of dough, and I decided to learn how.  Had I known how easy this could be, I would have tried it years ago.

Within 10 minutes, I had a perfect dough ready to form into baguettes.  It was wonderful with my Sunday dinner, and I had enough to send home with my sweet mother as well.  This won’t be the last time I make bread in my food processor.

One thing I’ll change next time, however - is eliminate glazing the baguette with egg wash.  It made it a bit too chewy for my taste.  But it made a beautiful golden crust that was so pretty.  The method of making steam in the oven was a first for me - and it worked well.  Now I won’t need to run to Sam’s Club every time I need a baguette.

Recipe source:  adapted from kingarthurflour.com

Ingredients: 

1 pkg (about 2-1/2 tsp) yeast

1/4 cup lukewarm water  (110° to 115° F)

1 tsp sugar

3 cups (approx) unbleached flour

1 tsp salt

1 cup warm water (90° F)

1 egg, beaten with 1 Tbs cold water, for glazing

Directions:

Combine yeast, 1/4 cup warm water, and sugar in a small bowl.  Let stand 5 minutes, until bubbles appear.

Meanwhile, place all of flour and salt into work bowl of food processor.  Using the plastic (dough) blade, pulse four times to lighten and mix.

With the machine running (on dough cycle) add yeast mixture, then the additional water as fast as the flour will absorb it.  Stop the machine as soon as all the liquid has been added.

Check the dough by pulsing it 7 or 8 times.  It should pull together to form a ball.

Watch the processor bowl where the side meets the bottom; if there are still bits of unincorporated flour, the dough is too dry.  Pulse in water 1 Tbs at a time, until the dough pulls together to form a ball.  If the dough clings to the sides of the bowl, it’s too wet; gradually add more flour while pulsing.

The formation of the ball marks the beginning of the kneading process.  Turn the machine on and let “knead” for 60 seconds - do not let it knead any longer!  If you have to use a metal blade, only “knead” 45 seconds and finish kneading by hand for 3-4 minutes.

Put dough into an oiled bowl, flipping to grease top.

Cover and let rise until doubled, about 1 hour.  (This time will be much shorter if your kitchen is warm, or if it is summertime - mine only took 30 minutes)

Turn dough out onto work surface and divide into two pieces. 

Roll each piece into an oval about 15” x 8”. 

Starting on the long side, roll dough into a 15” cylinder.  Pinch edges to the body of the dough, tapering ends evenly.

Place dough seam-side down onto well-greased baking sheets or baguette pans. 

Cover dough with a towel and let rise until almost doubled, about 45 minutes (again, mine took much shorter amount of time - about 15 minutes in my warm kitchen).

About 10 minutes before baking bread, preheat oven to 425°.  Place a shallow pan on bottom rack of oven.

Just before baking, slash loaves diagonally with a sharp knife - about 1/4” deep.

Brush lightly with egg glaze.

Place 1 cup of ice cubes into the hot pan in the bottom of the oven.

Quickly place loaves on the shelf above the ice and close door to preserve the steam you have created.

Bake for 20 minutes, or until well browned and crisp.

Immediately remove baguettes from pan and cool on rack to prevent soggy crust.