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 (3 g) salt, optional
- 1 Tablespoon olive oil, optional
- 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 6.
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 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 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 5 out of 5 by Lenore from Easy and delicious! First try using my Vita Mix for bread! It didn’t rise much prior to putting in oven, but once in it rose nicely! I didn’t have an egg for the top so it doesn’t look as shiny and crusty as it could, but delicious anyway. I baked it on my pizza stone and filled my cast iron frying pan With 1 cup boiling water (both preheated)!
Date published: 2019-12-21
Rated 5 out of 5 by Roselle from First time making bread I should have watched some you tube videos. I don't think I let the dough come together enough or rest a lot the machine. The recipe should let you know how long to let it rest (not sure if that does anything). So I was doubtful it was going to work. All that being said it was delicious!! I will continue to work at perfecting it. Thanks so much Vitamin for taking the fear out of bread making
Date published: 2018-09-09
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
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