I love doing extra-fast food processor yeast breads and rolls, and want to share with you some ideas for bread making from the Cuisinart’s newsletters.
- You can make yeast dough in any full-size Cuisinart food processor. In the compact models, you can knead dough for a 15” pizza crust.
- Use the dough blade when following a recipe that calls for more than 3 ½ cups (17 ½ oz.) of all-purpose or bread flour. The plastic blade thoroughly kneads yeast dough using over 3 ½ cups of flour.
- Use the metal blade when using a bread recipe that calls for less than 3 ½ cups of flour.
Weighed flour with salt, sugar, yeast and butter added
- The standard ratio of flour to water is 1 cup flour to 1/3 cup water in a basic white bread recipe. Adding eggs or other liquids alters that ratio.
- When I measure in my dry ingredients on top of my weighed flour, I space them around the top of the processor, so I can keep track of how many measuring spoonful’s I’ve added. For consistently good results, weigh the flour. Also, weighing flour is faster than using the “scoop and sweep” method.
- If you use dry measuring cups for flour, for these recipes, stir the flour first to aerate it. Scoop up a heaping cupful and sweep across the top with a knife to level the flour.
- If recipes are written for the “scoop and sweep method”, they give these weight comparisons.
- Per CupWeightAll-purpose flour5 ouncesBread flour5 ouncesWhole wheat flour4 ouncesRye, light3 ½ ouncesRye, medium3 ouncesRye, dark4 ½ ounces
Dough cleaning the sides of the workbowl
- The processor mixes and kneads your dough so fast that a stopwatch is useful to get your timing right. When we’re talking seconds – it works better than a timer.
- Use an instant read thermometer to check the temperature of the liquids you add to your yeast dough.
- When adding liquid ingredients to the dry ingredients in the work bowl, add them while the machine is running, in a slow, steady stream, only as fast as the flour absorbs it.
- How do you know if you have the right balance of flour to water? The dough will mass into a ball and virtually clean the sides of the work bowl. When this happens, the dough is not too dry or too wet.
Risen dough ready to shape
- Typical bread dough, when properly kneaded, should have a soft, pliable texture. If it feels tough, process until it is properly kneaded, about 30 seconds longer.
- I let it dough rise right in the covered work bowl to save time and cleanup. After the first rise, shape the dough as you wish.
- Check the book that came with your food processor to see if your machine is large enough for your recipe. The recipes we will be giving are for a standard or Classic size processor, and will work fine in a larger one too.
- If you don't have a food processor, all of the bread or roll recipes next week can be made on the dough cycle of a bread machine and then shaped for the last rise, or in your stand mixer or by hand, for that matter. I have made them by all of those methods, depending on the equipment I have had access to.
- I'm a firm believer that the best bread is made in a kitchen where bread is made often - where a little natural yeast spores are in the air from regular bread making. These food-processor breads are so quick and easy you'll wonder why you would ever buy bread.
- Try some of our recipes for yeast bread and rolls made in the food processor here.