Food Processor White Bread Adapted To Hand Method Recipes

FOOD PROCESSOR WHITE BREAD

Steps:

• In a small saucepan over low heat, stir water & butter (or margarine) until very warm (120 to 130 degrees). (or heat in a microwave). Place the plastic blade in Cuisinart food processor. Place 1½ cups flour, sugar, yeast & salt in food processor bowl; cover & process for 5 seconds or until blended. With motor running, add butter mixture in a steady stream, processing briefly just to mix well. Add egg & egg yolk, process for 10 seconds or until well mixed. Add remaining flour, ½ cup @ a time, processing after each addition, until dough is still soft but not sticky, about 60-90 seconds. Remove from processor bowl. Shape dough into a ball. Place in a greased bowl; turn to coat surface. Cover & let rise in a warm place, free from drafts until doubled, about 45-60 minutes. Grease a 9 x 5 x 3 inch loaf pan. Punch down dough. On a lightly floured surface, shape into a loaf & place in loaf pan. Cover & let rise in a warm place, free from drafts, until doubled, about 45 minutes. Brush egg white over the top of the loaf. Bake in a preheated 375 degree F. oven for about 35 to 40 minutes or until golden & loaf sounds hollow when bottom is tapped. Remove from pan; cool on a wire rack.

FOOD PROCESSOR LOAF BREAD

Steps:

• Combine water, sugar and yeast in a small bowl and set aside.
• Using steel blade, place flour and salt in bowl of food processor. Pour in yeast mixture through chute; process till dough forms ball.
• Break dough apart and reprocess 2 or 3 times.
• Place dough in BUTTERED bowl; turn dough in bowl to butter all sides.
• Cover and let rise about 1 hour, till doubled in size.
• Punch down, shape into loaf and place in greased loaf pan.
• Let rise till doubled (about 45 minutes).
• Bake in preheated oven (450°) 25 to 30 minutes or till golden brown.

FABULOUS HOMEMADE BREAD FOR THE FOOD PROCESSOR

Steps:

• Pour the warm water into a large bowl, and whisk in 4 teaspoons of bread flour, the yeast, and the white sugar until thoroughly combined and the sugar has dissolved. Allow to stand until the yeast starts to form creamy bubbles, about 5 minutes.
• Fit a dough blade into a large food processor, and place 3 1/2 cups of bread flour, the oats, whole wheat flour, salt, brown sugar, and vegetable oil into the work bowl. Start the food processor running, and slowly add enough of the water-yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead.
• Place the dough into an oiled bowl, and turn to coat the dough with oil. Cover with a damp cloth, and allow the dough to rise until doubled, about 1 hour. Punch down the dough, and divide into 2 equal-sized pieces. Form each piece into a loaf; pinch the seams and ends closed.
• Grease 2 4x8-inch loaf pans, and place the loaves into the pans with the seam sides down. Allow to rise until the dough is 1 inch above the rim of the pans, about 1 more hour.
• While dough is rising, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the tops are browned, about 35 minutes. Allow bread to cool in pans for 10 minutes, then turn out onto cooling racks to finish cooling.

FOOD PROCESSOR HOMEMADE WHITE BREAD

Steps:

• In a small bowl, combine water and yeast. Stir until it dissolved.
• Add olive oil and stir. Set aside.
• In the bowl of a large food processor, add bread flour, salt, and sugar. Pulse a few times to combine.
• Turn the food processor on and slowly pour the water mixture in through the chute.
• Once the mixture becomes a ball, continue to process about 2 minutes to knead. You may need to add an additional tablespoon or two of water to get the ball to form.
• Lightly oil a bowl.
• Remove the dough onto a cutting board. Knead until it becomes a smooth ball.
• Put the dough into the bowl smooth side down. Flip to coat the other side with oil.
• Cover with a tea towel and allow to rise about 40 minutes until it is doubled in size.
• Once it is doubled in size, remove the dough onto a lightly floured cutting board.
• Knead until the air is out and flatten into a rectangle shape.
• Roll from one of the long sides into a loaf. Pinch the ends to seal.
• Place into a loaf pan or on a parchment lined cookie sheet. You can make this into a loaf, rolls, or buns.
• Allow to rise about 30 - 40 minutes.
• In a small bowl, mix the egg and a small amount of water to make an egg wash.
• Preheat your oven to 350 degrees.
• When the dough has risen, slash with a bread lame or very sharp serrated knife.
• Lightly brush the bread with the egg wash being careful not to deflate it.
• Bake for approximately 30 minutes or until golden. The bread will have a hollow sound when thumped with your finger. The internal temperature will read approximately 190 - 200 degrees F when done.
• Remove from oven onto a rack. Allow to cool.
• Slice and enjoy!

FOOD PROCESSOR HONEY WHEAT BREAD

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl.
• Mix in yeast mixture, and let rest 15 minutes.
• Add white flour, and process until dough forms a ball.
• Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes.
• Place the dough in a buttered bowl, and turn to coat.
• Cover the bowl with plastic wrap.
• Let dough rise for 45 minutes, or until almost doubled.
• Punch down, and divide dough in half.
• Roll out each half, and pound out the bubbles.
• Form into loaves, and place in buttered 9x5 inch bread pans.
• Butter the tops of the dough, and cover loosely with plastic wrap.
• Let rise in a warm area until doubled; second rise should take about 30 minutes.
• Place a small pan of water on the bottom shelf of the oven.
• Preheat oven to 375 degrees F.
• Bake for 25 to 35 minutes, or until tops are dark golden brown.
• Butter crusts while warm.
• Slice when cool.

WHITE WHOLE WHEAT BREAD (FOOD PROCESSOR)

Steps:

• Place the flour, salt, wheat gluten and yeast in a food processor fitted with the metal blade. Using an instant-read thermometer, adjust the water temperature so that the combined temperatures of the water and the flour give a base temperature of 130 degrees F using a Cuisinart or KitchenAid or 150 degrees F if using a Braun. With the machine running, add the oil and the water through the feed tube. Process for 20 seconds, adding the remaining water if the dough seems crumbly and dry and does not come together into a ball during this time. Continue mixing the dough another 25 seconds for a total of 45 seconds.
• Stop the machine and take the temperature of the dough with an instant-read thermometer, which should read between 75 deg. F and 80 deg. F. If the temperature is lower than 75 deg. F, process the dough for an additional 5 seconds, up to twice more, until it reaches the desired temperature. If the temperature is higher than 80 deg. F, remove the thermometer, scrape the dough from the food processor into an ungreased bowl, and refrigerate for 5 to 10 minutes. Check the temperature of the dough after 5 minutes; the dough should be 80 deg. F or cooler by that time.
• Remove the dough from the processor and place it in a large ungreased bowl. Cover the bowl with plastic wrap and refrigerate for 1.5 to 2 hours at room temperature, about 70 deg. F to 72 deg. F. It will increase in volume somewhat, but don't be concerned by how much.
• Turn onto a lightly floured work surface, and shape into a ball. Place the formed loaf on a floured baking sheet, cover the loaf, and let it proof at room temperature for about 1.5 to 2 hours, until it visibly doubles in bulk. The dough will be ready to bake when an instant-read thermometer shows it has reached an internal temperature of 60 deg. F to 62 deg. F.
• One hour before bakng, place a small pan for water on the floor of the oven, put the oven rack on the second shelf from the bottom of the oven, and place the baking stone on the rack. Preheat the oven to 475 deg. F. Transfer the bread onto a peel or onto the back of a baking sheet heavily coated with cornmeal.
• Carefully pour 1 cup of hot water onto the pan on the floor of the oven. Slide the loaf from the peel or baking sheet heavily coated with cornmeal.
• Bake the loaf for 2 minutes. Create steam by adding another cup of water to the pan on the floor of the oven. Continue baking for 18 minutes, until the crust is a dark brown. Or, the bread will be finished when it reaches an internal temperature of 205 deg. F to 210 deg. F on an instant-read thermometer. Cool the bread on a wire rack before cutting.

FOOD PROCESSOR FRENCH BREAD

Steps:

• In a small bowl, combine 1/2 cup warm water with yeast and 1 teaspoon sugar let set until foamy, 5 to 10 minutes. Place flour, salt and 1 teaspoon sugar in the bowl of a food processor with plastic blade in place. Turn processor on gradually add yeast mixture and 1 cup warm water. Process until soft ball forms, then process 15 to 20 seconds, adding flour if dough is too soft. Place on a lightly-floured surface and knead just until not sticky. Divide in half and shape into two narrow loaves, 8 to 10 inches long. Transfer to a baking sheet that has been sprinkled with cornmeal cut several diagonal slashes on top of loaves with a sharp knife. Repeat with second loaf. Cover and let rise in a warm place, free from drafts, until doubled, about 50 minutes. In a preheated 450° F oven, place a shallow pan of boiling water on the lowest rack. Place loaves on rack just above water bake 10 minutes, reduce heat to 400° F and mist loaves with water. Bake for 15 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans cool on wire racks.

FOOD PROCESSOR FRENCH BREAD ADAPTED TO HAND METHOD

Steps:

• Using the same measurements as above, combine 1/2 cup warm water with yeast and 1 teaspoon sugar in a large mixer bowl let set until foamy, 5 to 10 minutes. Blend in remaining water. In a small bowl mix remaining 1 teaspoon sugar, 4 cups flour and salt. Beat 3 cups flour mixture into yeast mixture until smooth. Beat in remaining 1 cup flour, 1/2 cup at a time, until a soft dough forms. Turn out onto a lightly-floured surface and proceed as above for shaping and baking.

FOOD PROCESSOR WHITE BREAD

Steps:

• Heat water and butter or margarine in a small saucepan over low heat until very warm (120° to 130° F). Separate 1 egg reserve white. Use plastic blade (or follow specific instructions for your processor) and blend sugar, yeast, salt and 1 1/2 cups flour for 5 seconds or until blended. With processor running, add butter mixture in a steady stream, processing briefly just to mix well. Add egg yolk and remaining egg process for 10 seconds or until well mixed. Add remaining flour, 1/2 cup at a time, processing after each addition, until dough is still soft but not sticky, about 60 to 90 seconds. Remove from processor bowl and shape into a ball. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 45 to 60 minutes. Punch down dough on a lightly-floured surface, shape into a loaf and place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes. Beat reserved egg white slightly brush over loaf. Bake in a preheated 375° F oven for 35 to 40 minutes or until loaf is golden and sounds hollow when tapped. Remove from pan cool on a wire rack.

RICH WHITE BREAD FOR THE FOOD PROCESSOR - W/ RAPID RISE YEAST

Steps:

• 1. With dough blade inserted, place flour, sugar, yeast and salt -- then process fro 5-10 seconds to combine.
• 2. Add butter and egg to mix and pulse.
• 3. Start the processor and slowly pour the warm water through the chute intil the dough forms a ball. All the water may not be needed. If the mix looks crumbly, then add bits of water. If the mix looks watery, then add some flour.
• 4. Once the ball is formed, process for another 1-2 minutes. The dough should be smooth and elastic.
• 5. Remove the dough from the processor bowl and form the dough into a ball. Let the dough ball sit for 10 minutes to rest.
• 5. Shape the dough as desired ( it can be shaped anyway but it must fit into a loaf pan).
• 6. Place into loaf pan ( spray with Baker's Joy first). Cover dough with a moist, warm, wrung out, cloth. Let dough rise, in pan,.
• until doubled . This will take anywhere from 30 - 60 minutes. Dough should be "proofed" before placing into preheated oven. The dough should , when pressed lightly, bounce back slowly ( a small indent may be left.).
• 7. Bake for 25-30 minutes , at 350 F or until a thermometer reads, when inserted deep into the dough, 195°F.
• 8. Let loaf cool in pan fro the first 10 minutes, then cool loaf on rack.

JANE'S CHALLAH BREAD (USING FOOD PROCESSOR)

Steps:

• Put yeast in 1/2 cup warm water (100 to 110 degrees F). Do not use hotter water or you might kill your yeast. Stir with a spoon until yeast is completely moistened. It will still be a bit lumpy. Let sit 5 to 10 minutes. Stir to ensure that there are no lumps remaining. If you are not sure your yeast is still alive, add a pinch of sugar. The yeast should foam within 5 to 10 minutes. This whole process is called "proofing the yeast".
• Meanwhile, beat egg with fork. Add 1/2 cup warm water. Add sugar and salt. Stir until mixed. Add the proofed yeast.
• Check your food processor manual to ensure that it is capable of mixing bread dough and what is the maximum amount of flour that it can handle. Note that this amount will be significantly less than the stated capacity of the processor. My Cuisinart Power Prep Plus has a stated 14 cup capacity but it can only handle bread dough made with a maximum of 4 cups of flour. If it cannot handle the full 4 cups of flour in this recipe, process the dough in multiple batches.
• If your processor has a separate dough blade, put this blade in the processor. Add the flour (Important: process the dough in separate batches if your processor can't handle the full 4 cups). Add the oil. Process briefly to mix the flour and oil.
• Turn the processor on (use the dough cycle if your processor has one). Slowly add the liquid through the feed tube. Process until the dough forms a ball. Then process until the dough is smooth and elastic (my processor takes about 30 seconds to get to this stage, but it could take as long as 90 seconds.). The dough ball will rotate around the processor bowl. Do not overprocess because the dough will heat up during processing and may get so hot that it kills the yeast.
• Note that depending on the humidity, the type of flour that you use, and the size of your egg, you may need more or less flour to make the right consistency dough. Most beginners use too much flour. The dough should still be slightly sticky but not so sticky that it "breaks" and sticks to a clean hand.
• Turn out onto a lightly floured board and form into a ball. This is your opportunity to check the texture and knead in a little flour if necessary. If it is too stiff and dry, return dough to processor and add a little more water, process until incorporated.
• Place the ball of dough into a lightly oiled bowl. Turn ball over to ensure all surfaces of the dough are lightly covered with oil. Cover bowl with kitchen towel or plastic wrap. Place in a warm place (80 to 85 degrees F is best) until doubled in size and an imprint made with your finger remains in the dough. (If you have a separate light switch in your oven, turn the light on when you begin your bread making process and let the bread rise in the oven. The light will warm the oven somewhat. You can also jumpstart the oven by warming it to the lowest setting, then turn the oven off and leave the door open until the temperature is reduced to no more than 90 degrees.).
• Turn dough out on floured board. Knead gently and cut dough in half. Let dough rest for 10 minutes. Work with one half of dough at a time.
• For braid: cut each dough half into 3 equal pieces. Roll each piece into a long strand (each about 1 inch thick). Braid the strands. Pinch the ends of the loaf and tuck under. Place loaf on a greased baking sheet (I use vegetable shortening to grease my pans because it seems to release the bread better than oil).
• For traditional loaf: roll each dough half into a rectangle (about 1/2 inch thick). Turn so long edge is facing you. Fold right half over middle and press to seal. Fold left half over middle and press to seal. You should now have a rectangle that is as wide as your bread pan. Roll the rectangle up (starting at the short end), pressing with your fingers to seal the loaf well (If you don't do this step well you will have large air pockets in your bread). Pinch the ends of the loaf to seal. Place loaf in a greased loaf pan (I use vegetable shortening to grease the pan.). I use a slightly small bread pan (8 inches by 4 1/4 inches by 2 1/2 inches high) which yields a 1 lb loaf.
• Use your hands to rub oil on the top of the loaves. Cover with loose plastic wrap or a kitchen towel. Let rise until doubled. (Note that the dough will just have reached the top of the loaf pan (or less, depending on the size of your loaf pan)).
• If desired, beat 1 egg yolk with 1 teaspoon of water and carefully brush the top of the loaf. Sprinkle with coarse sugar, poppy seeds or sesame seeds if desired.
• Bake in a 325 to 350 degree oven for 25 to 30 minutes. In my oven, a 16 ounce loaf takes 27 minutes at 325 degrees. If you bake the bread too long, it will be somewhat dry and crumbly and will go stale faster. If you don't bake it enough, it will be doughy in the center, even when cool. Note that if you cut properly cooked HOT bread, it will seem a bit doughy. Let the bread cool slightly before cutting (I know that it is nearly impossible to wait).
• Some tips: If your bread is dry and crumbly you: added too much flour, cooked it too long, or let it get stale. If your bread is too dark you: had the oven too high (breads with more sugar will darken quicker) or baked it too long. If your bread has large holes you: didn't knead enough after the first rising to remove pockets of air or you didn't seal your loaf as you were forming it.
• If your braid is very flat you didn't have enough flour in the dough (note that this braided bread should only be about 3 inches tall. If you want a taller braided bread, stack a second (slightly smaller) braid on top of the first and bake slightly longer.
• If you find you enjoy making homemade bread, I suggest that you purchase your yeast in a 1 or 2 lb package at a warehouse type store. In my area (Ohio, USA) a 1/4 ounce (2 1/4 teaspoon) packet costs at least $.50 but a 2 lb package (equal to 128 packets only costs $3.49 -- a HUGE savings).
• This bread freezes well for up to 2 months. You can even pre-slice it.