Food Processor Bread

[yogitunes]

this makes one loaf of white bread.....but you can try variations.....its so simple and easy....and only takes minutes to make and bake.....

Into a food processor with the blade attachment:
3 cups all-purpose flour
2 tablespoons sugar
1 1/4 teaspoon salt
one rapid rise yeast packet

pulse a few times to mix.......

next add:
3 tablespoons butter
1 Egg

turn processor on and continue while adding:
3/4 cup warm water, slowly!

let it process for about 2 or 3 minutes....just for good measure

Remove dough, and place on a lightly floured plate and let it rest for about 10 minutes, covered....

then roll out to a 12 X 7 inch rectangle shape, Begin at the short end and roll towards you tightly as in a jelly roll, pinch ends and seam to seal, place seam side down into a greased loaf pan, covered, and let rise for 30-45 minutes......

set your oven to 375 degrees........bake bread for 30 minutes.....

remove from pan and let cool

slice and enjoy!

and your done!

 

[appnut]

Similar to the recipe I have used for decades.  But, I am still leary of having an egg in the dough for so long without baking. 

 

[mattl]

" I am still leary of having an egg in the dough for so

I use a couple of eggs in my sweet dough and it rises for hours and then rises again for an hour or two, pretty common. Never had an issue, truthfully never gave it a thought.

 

[frigilux]

I've used a 14-cup capacity Cuisinart food processor for bread dough since the mid-1980s. I agree with Martin: It's an easy, quick way to make homemade bread.

Bob--As long as dough containing eggs goes into the oven within 2-3 hours there should be no problem--even if the eggs are contaminated with salmonella . Bread dough reaches a temperature of 190-210 degrees when baked properly, which is well beyond the food safety minimum for eggs. The recipe I use for cinnamon/caramel roll dough contains six eggs. Have made it hundreds of times with no problem. Never eat raw dough containing eggs!

DAMN GOOD SANDWICH BREAD
3 cups bread flour
1/2 teaspoon dough conditioner, optional
2 teaspoons salt
2-1/4 teaspoons active dry yeast (one packet)
1/3 cup warm water
3 tablespoons honey
2 tablespoons butter, melted
1 cup whole milk

1. Put flour, dough conditioner and salt in bowl of heavy-duty food processor fitted with dough blade. Pulse to combine.

2. Dissolve yeast in warm water; add to flour mixture.

3. With processor running, add remaining ingredients. Process for about 1 minute. If dough seems too wet, more flour 1 tablespoon at a time. If dough is too dry, add more milk 1 tablespoon at a time. Continue processing until dough is smooth and elastic, about 1 minute.

4. Form dough into round ball and put into greased bowl. Cover with dampened dish towel or plastic wrap. Let rise until double in bulk, about 1 hour.

5. Deflate dough gently and form into loaf shape. Place in greased 9" x 5" loaf pan. Cover with dampened dish towel or plastic wrap and let rise until nearly doubled, about 30-45 minutes.

6. In the meantime, adjust oven rack to middle position and preheat oven to 350 degrees.

7. Bake loaf, uncovered, for 30-40 minutes or until internal temperature of loaf reaches 190 degrees. You may need to cover loaf with foil during the last 10 minutes to prevent over browning. Turn loaf out on to cooling rack. Cool completely before slicing...if you can!
[this post was last edited: 11/14/2012-05:47]

 

[appnut]

Thank you Matt & Eugene.  It's been a very long time since I"ve made sweet dough.  Partly cuz of the egg concern. 

 

[frigilux]

For those who haven't used dough conditioner: I get mine online from The Prepared Pantry. Dough conditioner helps keep bread moist longer, as well as (arguably) improving the texture of the finished product. I also use their pizza dough conditioner, which makes it easy to stretch pizza dough to fit the pan, and it gives the dough a pizzeria taste and texture.

A 4.5-oz. bottle of dough conditioner lasts a long time, as you only use 1/2 teaspoon per loaf.

 

[mrb627]

Food Processor

I have never owned a FP, but it is threads like this that make me start looking again. I usually suffer from information overload researching all the models and available options. Then end up doing nothing.

So, the question ends up being, which machine is the best?

Malcolm

 

[ozzie908]

Food processor

A while back I got a Magimix from Cuisinart its a beast of a machine with a super strong induction motor that nothing argues with

Austin

 

[yogitunes]

Well Malcolm.......something vintage is always our choice if possible....

I have a Cuisinart I got from a thrift store for 5.00, with many of the attachments, even one for dough making.....

Things to consider....
I have one from Sears bought new, real heavy duty and powerful, capacity for dry ingredients is around 9 cups, but only about 3 cups for liquids, and thats because of the center post being too low......

I do like the KitchenAid one with the bowl in bowl design, theres a large bowl for big projects, and a smaller insert, MiniBasket if you will, for chopping something small like coffee beans or an onion.....some offer a heavy duty blender/mixer attachment as well

you don't have to go overboard with power, but you do want something heavy duty enough to handle items like dough and batters....I have had cheap ones that burned out while chopping walnuts.....

hit the thrift stores, you will be suprised at what shows up....

or even buy new ones, try them out, keep the one that you like and works best for you......even though you may only start out using it for small things, allow space to grow with it...there are bound to be more recipes here you will want to try...

 

[gansky1]

I have a Cuisinart made KitchenAid FP - the first of the KA's were made for Hobart by Cuisinart and aside from it being almond and brown (like all of the 80's) it's a wonderful machine. We used it Friday evening when my sisters were here to make pie crusts for pumpkin and Miss Minnie's Chocolate pie. It had been a long time since I had it out and it was like running into an old friend, what a fun appliance to use. Thanks for the thread and recipes - we'll give it them a try!

 

[tomturbomatic]

Martin, do you use the plastic dough blade or the metal one for this recipe? Thanks.

 

[petek]

I've never tried making dough in the FP, maybe it's time to give it a whirl.

Bob.. I wouldn't worry about the egg at all.. It's a short rise time and then it's baked..

This might be a good recipe for a cheese bread... sprinkle in some grated cheddar during the last few seconds of the mixing and a little more over the top for the baking..

 

[mixfinder]

the unkind cut

The dough blade is plastic with blunted blades that help to stretch the dough. The metal blade cuts the gluten strands that form while mixing. Its good to knead the dough a few times by hand to reactivate the gluten before shaping the finished dough for optimal oven spring.

 

[maytagbear]

I've always

and only used the Steel Knife when making bread in the processor. Yes, Yogi/Martin's bread would make a very good cheese bread, with some sharp Cheddar, and two (no more!) drops of Tabasco.

I like all my processors, but particularly like my 12 cup KitchenAid (discontinued, alas!) and my 7 cup Cuisinart, bought as a birthday present from me to me. The Cuisinart is the Prep 7. I'd go with the Prep 11, if it were my only processor. The Prep series has a very easy to clean base.

I am about to make shortbread cookies for my Adult Education class at church this evening, and since the recipe calls for 4 cups of flour and 1 cup of cornstarch, I am going to use the 12 cup KA.

Lawrence/Maytagbear

 

[frigilux]

Malcolm--

Get a 14-cup capacity Cuisinart Custom-14 food processor. DO NOT get the new Cuisinart Elite models or the new KitchenAids. Both machines score substantially lower than their earlier counterparts.

KitchenAids do not handle bread dough as well as Cuisinarts. I have a six year-old 12-cup KA and a Cuisinart, and if I were to have only one, it would be the Cuisinart, no contest. The Cuisinart handles doughs with up to 6 cups of white flour. The KA can't handle that.

The new Custom-14 Cuisinarts do not require an extra step in securing or removing the lid, which is where the KA's used to have an advantage.

Food processors make quick work of many, many kitchen tasks. I make several streusel-topped coffee cakes for the lounge at work every Monday, and cutting butter into the flour/sugar mixture takes about 15 seconds. Ditto pie crusts, shredding cheeses, grating carrots, making pesto, grinding ham or chicken to make sandwich spreads. You'll still want to use a mixer for things that incorporate air, like whipping cream or cake batter.

Follow the link. It'll be the best $200 you'll spend in the kitchen.

http://www.cuisinart.com/ipad/products/food_processors/dfp-14bcn

 

[mrb627]

Good Advice

Thanks for the great advice. I'll probably look into it further after the Holiday.

Malcolm

 

[kimball455]

Thanks for the post

Yogi you have just solved a problem. I have been looking for an easy FP recipe for a single loaf and you just posted it. The other ones look great too.
Harry

 

[yogitunes]

I just used the metal blade....never had any problems otherwise.....and usually add some kneading while rolling it out....

I never understood the concern of eggs in the past few years.....I grew up with Mother making hardboiled eggs that we dyed for Easter, and they sat in the egg tree or Easter basket for days, and we ate them, never got sick or killed us....now its mentioned not to do this, that they should be refrigerated right away....

I am glad you guys are enjoying this thread......try out some recipes this way, and post how you made out with your results.....would love to hear them...

 

[tomturbomatic]

I think eggs and poultry used to be safer before they started feeding chickens ground up chicken shit and dead body parts then pumping them full of antibiotics. When I was a kid, the fear was not eggs, but eating raw pie crust or cookie dough. Parents told kids they would get worms, maybe from the raw flour because pie crust had no eggs. I have seen some old Julia Child shows from the 60s where she is handling raw chickens without washing up anything. That is scary today. When I bring raw poultry home, the kitchen is like a haz mat scene while I transfer stuff from the large package to Sarah Ann wrap and freezer bags. The handwashing and paper towels used are a big production and then there is the big wash up afterwards followed by Clorox.