A classic well-liked bread that can be served for dinner, made into sandwiches, or toasted for breakfast.
- 1 cup (240 ml) warm water, divided use, 105˚F-115˚F (40˚C-46˚C)
- 1 Tablespoon active dry yeast
- 2½ cup (310 g) all-purpose flour
- 1 teaspoon salt
- 1 Tablespoon olive oil
- 2 Tablespoons whole grain cornmeal
- 1 egg white, beaten with 1 Tablespoon water
- To proof the yeast, combine ½ cup (120ml) warm water with the yeast. Stir slowly to combine. Set aside for 5 minutes.
- Place flour and salt into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 6.
- Blend until a hole forms in the center of the flour mixture, about 5 seconds.
- Select Variable 3.
- Turn machine on and remove the lid plug. Slowly add yeast mixture and remaining ½ cup (120ml) warm water, a little at a time, through the lid plug opening.
- Stop machine and replace lid plug.
- Select High speed.
- Quickly turn machine On and Off two times. Stop machine and remove lid.
- While dough rests, grease a medium-size mixing bowl with olive oil and sprinkle the cornmeal on a baking sheet.
- 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.
- Select High speed.
- Quickly turn the machine On and Off five times. Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry. Repeat process five times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.
- To aid in removing the dough from the container, turn the machine On and Off five times (this lifts the dough up and away from the blades) and 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.
- 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 and using water to seal.
- 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.
- Brush top of loaf with egg mixture and make three to four diagonal slits about ¼ inch deep on the top of the loaf using a sharp, serrated knife.
- 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.
A metal spatula helps in coaxing the bread off the baking sheet.
|Serving Size||1 slice|
|Amount Per Servings|
French Bread is rated out of 5 by 4.
Rated 5 out of 5 by Kenaid from Easy Peasy! This was such an easy bread to make, and delicious! Great directions and clean up of the dry container couldn't have been easier.
Date published: 2016-01-26
Rated 4 out of 5 by YFL25 from Hearty & Hefty French Bread Really beautiful, hearty bread that has some heft to it. It is wonderfully dense, which in my opinion makes it best for soaking in sauces, soups or olive oil than a sandwich bread. The family loves it and lasts over one day if wrapped in a paper bag or wax paper twisted at the ends.
Date published: 2017-01-02
Rated 5 out of 5 by KellyDud from Easy and Tasty! I have only had my Vitamix 7500 for a couple of weeks. This was my first time using the dry grains cup. The dough seemed a little wet and was a bit difficult to get out of cup but after turning out on floured surface worked and felt great. When I scored loaf before baking, I may have cut too deep or overproofed my dough because it fell a little and didn't bake up quite as nice as I would have liked. Overall, though, the taste and texture was wonderful. I definitely will be making again.
Date published: 2017-01-06
Rated 2 out of 5 by MEME from vita mix I was very happy when I got my blender. I just used it for smooths at first.
Date published: 2015-11-13
I have a 750 Heritage and more often than not, the recipes for vitamixers are designed for older models. Should I adjust the instructed speeds to lower numbers? If so, for which class would I do so?
You will want to stick to the same speeds. So if you are making a smoothie, you can use your smoothie setting, a hot soup/ you can use your hot soup setting, etc. If the recipe is something you do not have a preset for you will always want to start on one and take the machine all the way to ten.
Date published: 2016-12-08
Why can't I copy Vitamix recipes from this website, and save them to my computer? Is there a way to do that?
You should be able to just copy and paste them to a word document if you would like.
Date published: 2016-09-28
do any vitamix heat or cook food?
Most of our machines are capable of heating soups and sauces, however they will not cook your ingredients.
Date published: 2016-06-08
Is the dry mix container the one that comes with the Vitamix, or the one that you have to buy separately? If it is the one you have to buy separately, can you still use the one that comes with the machine when the recipe calls for the dry mix container?
The dry grains container is generally purchased separately. If you look at the blades in your container you will see either a "W" or a "D" on one of the blades. You may make this recipe in your wet container, or your dry container.
Date published: 2017-02-10
I would like to make some bread but I don't have the dry container. Can I use the regular container I have to make bread or pizza dough?
Yes you can use the wet container to make the doughs.
Date published: 2017-01-23
I have the 5200 Vita Mix, can I make bread with it. Thank You
Yes you can use your 5200 to make bread. Look on our website and we have many different recipes that you can choose from.
Date published: 2015-12-02
I got two good loaves, then yesterday just a soupy mixtures. It is because the room was too cold?
I am not understanding your question. The first time you tried this recipe it worked properly and then the next time you got a soup mixture for the dough? If that is the case then I would recommend trying the recipe again and verifying the measurements. There might have been to much liquid or not enough flour in the soupy batch.
Date published: 2015-12-01
The recipe calls for one package (one tablespoon) of yeast. A package of yeast is 2-1/4 tsp. Which is the correct measurement?
Date published: 2016-01-04