Vitamix French Bread

Ingredients

  • 1 cup (240 ml) warm water, 105˚F-115˚F (40˚C-46˚C)
  • 1 package (2 1/4 tsp) rapid rise yeast
  • 2 1/2 cups (312 g) unbleached, all-purpose flour
  • 1 teaspoon salt
  • Cooking spray
  1. Stir warm water and yeast together to dissolve the yeast. 
  2. Place flour and salt into the Vitamix DRY BLADE container and secure lid.
  3. Turn machine on to low and remove the lid plug. Pour yeast mixture through the lid plug opening. Stop machine and replace lid plug.
  4. Select High speed. Slowly turn machine On and Off 2 to 5 times until it forms a ball of dough. 
  5. While dough rests, grease a medium-size mixing bowl with the cooking spray and place a piece of parchment paper on a baking sheet.
  6. Use a wet nylon spatula to scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.
  7. Select High speed. slowly turn the machine On and Off five times. Repeat scraping and pulsing five times, until the dough binds together into a soft, elastic mixture.
  8. Slowly invert the container over the prepared bowl, using a wet spatula to remove any remaining dough. Turn dough to coat well. Cover with plastic wrap and allow rising until almost triple in size, 45 minutes to 1 hour.
  9. Lightly punch down dough and place on a floured work surface, adding additional flour as needed to make workable but still soft dough. Roll into a 12-inch x 6-inch (30 cm x 15 cm) rectangle with a floured rolling pin. Roll from the long end down, pinching the seams together.
  10. Place dough, seam side down, on prepared baking sheet. Cover with a clean, dry kitchen towel and allow the dough to rise until it doubles in size, about 45 minutes to 1 hour.
  11. Make three to four diagonal slits about ¼ inch deep on the top of the loaf using a sharp, serrated knife.
  12. Bake in a heated 425°F (220°C) oven for 30 to 40 minutes or until bread is well browned and reaches an internal temperature of 190°F (88°C) when tested with an instant read thermometer. Cool on wire rack 10 minutes, then carefully remove from the baking sheet and allow to cool completely before slicing.

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