Food Processor Bread

[toploader55]

sorry but...

That "Dough Conditioner" looks mighty scary.

Just look at all those things I can't even pronounce. If I can't say it or reconize it, I won't use it.

It really is scary what the "Responsible Government Agencies" allow in our Food Products these days. Being a Chef and having to listen to the customers with all their Food Allergies, it's a wonder that they can even eat a Salad these days.

Just look at the Ingrediants of the Beloved and Sacred Twinky. BTW there is a Box of Twinkies that's being auctioned on e-bay for $10,000.00.

Sorry, you can buy it now for $10,000.00

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www.ebay.com

 

[appnut]

When I make cheese bread, I put cubes in the dough and knead it a bit around in the pan.  It's actually a casserole bread dough recipe.  I've always used a FP for making bread, never had a HD stande mixer that could do it.  I am an original owner to a Sunbeam lechef, and Kely & I both swear by them!!!

 

[Iowegian]

I wouldn't use any kind of dough conditioner in a bottle, no matter what I was making. If a person is on-board with dough conditioners, they should just buy Sara Lee bread from the store.

I don't think that making pie dough or pizza dough in a food processor is a bad thing, though. Because developing gluten is not high on the list in those cases.

But, trying to make a fully developed yeast dough in a food processor is a waste of time, in my opinion, whether it be a bread dough or a dinner roll dough that has eggs. One can't develop gluten by having a little blade spinning around at 1,000 RPM chopping the dough up and doing nothing more than raising the temperature.

My 2 pesos.

 

[frigilux]

Iowegian-- I made excellent breads and rolls for years without using dough conditioner. If you don't want to add anything to the purity of homemade bread, that's certainly understandable. Having said that, I discovered dough conditioner about 2 years ago, and find that bread stays fresh and moist longer. I often make a sandwich for lunch, and the bread doesn't crumble or break when sliced after it's been on the counter for a few days. Nor does the conditioner turn homemade bread into Wonder Bread squish. A friend uses Rhodes frozen loaves, and while they smell great baking, they're so light and flimsy that the loaf is difficult to slice without smashing it, and a slice of bread seems to weigh almost nothing. The conditioner I use, following the recommended 1/2 teaspoon per loaf, doesn't do that to my bread.

As for using a food processor to make dough, I've been doing it since the mid 1980's, and the texture is great! I've used the KitchenAid mixer a few times just to compare, and there is really no difference in the finished product--with or without dough conditioner. I will admit to having never kneaded dough by hand, so I can't make that comparison. I've made thousands of loaves (used to cater) of French, Italian, and white sandwich bread as well as countless dozens of dinner rolls, hamburger buns, and sweet rolls (cinnamon or caramel) and I'll stand up my processor-kneaded bread against all comers.

I always use a dough blade, not the sharp steel blade, for kneading. Have never tried using the steel blade, so, again, I can't compare the finished product between the two.

 

[franksdad]

Thanks for the recipes fellas!  I've been hankering for some homemade bread.  My wife and I have a KitchenAid FP she bought from QVC last summer.  It has the adjustable slice adjustment on the outside.  We've been well pleased with it.  Before that we had a Hamilton Beach which was a gift back in 1992.  It still works fine my wife just wanted a pretty new red FP.