Food Processor Loaf Bread Recipes

Steps:

• Pulse flour, salt, and vinegar in a food processor to combine.
• Stir together yeast and 1/3 cup water in a small bowl until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) With motor running, pour yeast mixture and remaining 1 1/3 cups warm water into flour mixture in processor, blending until dough forms a ball and pulls away from side of processor bowl, about 1 minute.
• Cover processor feed tube and let dough rise until it fills bowl, about 1 hour. Pulse several times to deflate dough.
• Generously oil bread pans with olive oil.
• Turn out dough onto a work surface and divide in half (dough will be very soft). Press 1 half into a 10- by 8-inch rectangle and fold in the 2 short outer sides to meet in the middle, pinching edges together. Turn over (seam side down), then roll and stretch into a 15-inch-long irregular loaf. Put loaf, seam side up, in bread pan and turn to coat with oil, leaving loaf seam side down.
• Repeat procedure with remaining dough. Let loaves rise, uncovered, in a warm draft-free place 30 minutes.
• Put oven rack in upper third of oven, then put a large roasting pan with 1 inch of water in it on bottom of gas oven or on lowest rack of electric oven. Preheat oven to 450°F.
• Make 3 shallow diagonal slashes down length of each loaf with razor. Bake loaves 30 minutes, then carefully remove pan of water from oven. Remove bread from pans and turn upside down on upper oven rack, then bake until golden and crusty all over, about 5 minutes more. Cool loaves on a rack.

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.

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.

Steps:

• Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
• Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

Steps:

• Place the flour, salt 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 runniing, pour all but 2 tablespoons of 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.