Small Recipes...Chocolate Cupcakes for a Compact Food Processor

I've looked at this recipe from "Cuisinart’s The Connoisseur's Choice” in the June/July 1991 issue for a long time and never made it.  However, I decided it looked so easy, and we were so unhappy with the chocolate cupcakes I made from a well-known mix last year, that I had to try it.  Although the batter was thin, this recipe made a delicious, fudgy cupcake - perfect for a quick chocolate "fix."

This uses a compact food processor.  I would suggest a regular size food processor if your compact doesn't have a feed tube.  Don't use the smaller bowl inside your larger processor; it's too shallow and makes a mess on the lid.

If you use a large processor, reduce the 10 second last blend to 5 seconds, as it’s more powerful.

This is so fast to make, you need to have your ingredients ready before you start.  Don’t over-process; I use a stopwatch.  I was amazed at how easily this method melted the chocolate.  I used my microwave to heat the water and butter for a minute.  I baked these in my good toaster oven to make them extra fast.

I do hate recipes that divide the ingredients but don’t tell you in the ingredient list.  This is one of those; the sugar is added in two ¼ cup amounts.                       

Chocolate Cupcakes for a Compact Food Processor

  1        Ounce  Unsweetened Chocolate -- quartered

 1/2     Cup  Sugar -- divided

  3        Tablespoons  Water

  2        Tablespoons  Butter

1/2      Cup  Flour, All-purpose

1/4      Teaspoon  Salt

1/8      Teaspoon  Baking Powder

  3        Tablespoons  Buttermilk

1/4      Teaspoon  Vanilla Extract

  1        Large  Egg

Line a 6 cup cupcake pan.

Preheat oven to 350°.

Insert metal blade.  Pulse-chop chocolate and 1/4 cup sugar 8 times; then process until finely chopped, about 45 seconds.

Bring water and butter to a boil in a small saucepan or microwave.  While machine is running, pour liquid through feed tube and process 15 seconds.  Add remaining ingredients and process until blended, about 10 seconds (5 seconds in a regular processor).  Use spatula to scrape work bowl.

Divide batter among cups in muffin pan (about 1/4 cup each) and bake until toothpack inserted in cake comes out clean, 20-25 minutes.

Cool in pan for 10 minutes.  Transfer to wire rack to cool.

6 cupcakes

Frost with any favorite chocolate frosting or dust with powdered sugar.

Buttermilk Rye Bread in a Food Processor

We’ve been trying out rye bread recipes, looking for that elusive “sandwich” style rye bread that would still have that deli rye texture and flavor.  This one adapted from the “Red Star Centennial Bread Sampler" from 1981 is just right.  The buttermilk gives it a little of that tang, the texture is firm and nice, and the caraway seeds and molasses give it an old-fashioned flavor. 

This is a sticky dough, don’t be tempted to add too much flour; after it rests, the lard makes it a very easy-to-handle dough. Here’s a food processor version of a very tasty rye bread loaf.  You can also make this loaf on the dough cycle of your bread machine and then shape into a loaf and bake in your oven.  

                  

                       Buttermilk Rye Bread 1 Loaf

  1         cup  Rye Flour -- 3 1/2 ounces

  1         cup  Whole Wheat Flour -- 4 ounces

  1 1/4   cups  Bread Flour -- 4 3/4 ounces

  1         package  instant yeast -- or rapid rise yeast

  1         tablespoon  wheat germ

     3/4   tablespoon  caraway seeds

  1 1/2   Teaspoons  salt

     3/4   cup  buttermilk

     1/4   cup  water

  2        Tablespoons +2 teaspoons  molasses  

  2        Tablespoons  lard (or butter or shortening)

In food processor work bowl, combine all rye flour, whole wheat flour, bread flour, yeast, wheat germ, caraway seed and salt; mix well.

Heat buttermilk, water, molasses and lard until warm (120-125°). Add to flour mixture through feed tube slowly so flour can absorb liquids and process until dough pulls away from sides of work bowl.  Knead 1 minute after mixture forms a ball.

Cover work bowl, let rest in a warm place 10 minutes.

Shape into a loaf for 8 1/2" x 4 1/2" or 10" x 4" pans. Place in greased pan, let rise in warm place until doubled, about 35 minutes.

Bake at 375°for 35-40 minutes until loaf read 200°-210° on an instant read thermometer. You may have to cover the loaf with foil or parchment paper the last 10 minutes to keep it from getting too brown on top.

Remove from pans and cool on a wire rack.

Yield:  "1 loaf""

Here’s a mixer version to make two loaves.

Carrot Onion Dill Bread

When Myrna saw this recipe on my blog work list, she didn’t think it sounded very good – I don’t think she was visualizing yeast bread.  We liked this tasty, pretty, savory bread – for sandwiches or as toast.  My husband thinks I need to add this to my yeast bread rotation – we never, ever buy bread.  When bread is this easy and fast – why would you? 

I made mine in the food processor, although this was in the cookbook as a bread machine recipe.  I can’t justify giving kitchen space anymore to a machine that isn’t very versatile, so I am giving you directions for your large mixer or food processor, or make it in your bread machine following the manufacturer’s directions.                    

Carrot Onion Dill Bread

   3¼   Cups  Bread Flour – about 15 ounces

  2        Tablespoons  Dry Milk

  2        Teaspoons  Sugar

  1 ¼    Teaspoons  Salt

  2        Tablespoons  Butter

     ½    Cup  Carrots -- shredded 2 oz (or chunks for food processor method)

     ¼    Teaspoon  Dried Dill Weed

  1 ½    Tablespoons  Dried Minced Onion

  2        Teaspoons  Instant or bread machine Yeast

  1 1/4 Cups  Water -- 120°-125°   (I didn’t need all of it)

The amount of water you need may vary depending on how wet your carrots are.

Large Stand Mixer:  Combine all ingredients except water in mixer bowl.  With paddle attachment, combine.  Adding 120-125° water slowly, combine until dough comes together and cleans the sides of the bowl.  Beat at low speed 1-2 minutes.  Change to dough hook, knead 6 minutes.

Food Processor Method:  Chop carrots finely with steel blade; add remaining ingredients except water.  Turn on processor, add water slowly through feed tube until dough starts to clean the sides and form a ball.  Process another 60 seconds.  Food Processor Bread Hints

For either method:  Cover the work bowl, let dough rest in a warm place 10 minutes.

Turn out on floured surface; shape into loaf.  Place in greased 8 1/2   x 4 1/2" loaf pan.

Let rise until doubled, or until 1" over rim of pan. (Cover rising loaf with wax paper or saran wrap that has been sprayed with cooking spray or oiled.)  Remove cover.

Bake in preheated 350° oven for 30-35 minutes until golden.  (Check loaf temperature with a fast-reading thermometer - should be 190°-200°.)  Turn out of pan and let cool on rack.

Yields: 1 loaf or 16 slices

For a bread machine: follow manufacturer's directions for loading machine.  Set at regular, rapid or delayed time bake cycle and start machine.

  "Pillsbury" The Best of Classic Cookbooks"

Walnut Bread

This loaf, swirled with nuts  - is so easy to make and pretty too.  It's hard to believe that it only takes 1 minute to mix and get that marbled appearance in your full-size food processor.  

Walnut bread is popular in France, and is excellent with blue cheese butter or Swiss cheese.  It makes great chicken salad or ham and Swiss sandwiches too.   You can shape it into a round loaf or into a 4 ½ x 8 ½” loaf pan.  You do need to toast your nuts – the difference in taste is marked.  If you use active dry yeast instead of instant yeast, your rising times will about double.

I keep roasted walnut oil in my kitchen, but if you don’t have it or can’t find it, use safflower oil.   (I bought mine at Whole Foods last time).  I've made this since the 80’s and although it’s not our regular weekly bread, its a favorite to make occasionally for good sandwiches or to serve with cheese or soup.               

Walnut Bread 

  1        Package  Instant Yeast (2 1/8 teaspoons)

     ¼     Cup  Brown Sugar

  13 ½  Ounces  Bread Flour -- 3 cups

  2 ½    Ounces  Whole Wheat Flour -- 1/2 cup

  1        Teaspoon  Salt

  3        Tablespoons  Toasted Walnut Oil

  1        Cup  Water -- (heat to 120°-125°)

  6        Ounces  Toasted Walnuts (1 1/2 cup)

Toast walnuts.  Use the steel blade for your processor.  Combine all but water and walnuts in processor bowl.  Add water slowly and process 40 seconds.  Add nuts and process 10 seconds.  Press any loose walnut crumbs into dough.  Let rest 10 minutes, in a warm place, right in the covered processor bowl.  Make into loaf, either round or for a greased 4 1/2 x 8 1/2" loaf pan, cover, let rise for 30 minutes or until the center of the loaf is 1 inch above the rim of the pan, preheat oven while letting dough rise.  Bake 30-35 minutes at 400°.  (If bread is browning too fast, tent a piece of foil over it, until it's done.  An instant-read thermometer should read 200°.)

Do not process too long with walnuts - dough should look marbled.

To toast nuts, spread them on a baking sheet and bake in a preheated 350° oven for 12-15 minutes.  Let cool.

  "1 Loaf"

Per Serving: 132 Calories; 3g Fat (20.6% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 135mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

Root Beer Rye Bread...one loaf

 When I first looked at the old 1955 booklet “Over the Back Fence to you...Prize Yeast Recipes from Red Star”, the recipe I really wanted to try was this one, a sandwich-style rye bread with a twist.  I have converted it here to make in a food processor for one loaf.  

This bread was a hit…you can just taste the root beer flavor, it is not a too-strong rye flavor, and the bread has that nice, firm rye texture that lends itself to thin-slicing like party rye.  It is perfect for sandwiches.  I made mine in some narrower 4” x 10” pans, because we like smaller sandwich slices.                               
Root Beer Rye Bread - 1 Loaf in a Food Processor

  1 1/8    cups  Root Beer -- 120°-125° (10 ounces)

  2          teaspoons  Instant Yeast

     3/4    cup  Rye Flour -- 2 1/4 ounces

  2 1/2    Tablespoons  Molasses

  1 1/2    Teaspoons  Salt

  2 1/2    cups  Bread Flour -- 11.25 ounces

  2          Tablespoons  Butter -- softened

Combine rye flour, salt, bread flour, yeast and molasses in processor bowl.  Slowly add root beer through feed tube and process until dough pulls away from sides of work bowl.  Process 1 minute longer.

Cover and let rest in a warm place 20 minutes.

Punch down.  Shape into a loaf and place in a lightly greased 8 1/2 x 4 1/2" loaf pan.  Cover and let rise in a warm place until center of dough is slightly above the pan rim, took about 40 minutes.  Meanwhile, preheat oven.

Bake in a preheated 375° oven for 35-50 minutes.  Cover with parchment paper after first 20 minutes to prevent excess browning before bread is done.  

Remove from pan and cool on racks.

I used 4 x 10" pans, so I baked for 35 minutes.  Bread temperature with an instant-read themometer should be 200-205° as soon as it's removed from the oven.

If desired, prepare dough using the directions for your bread maker on the dough cycle; shape into loaves and continue with recipe.

Yield:  "1 Loaf"

Per Serving: 124 Calories; 2g Fat (13.9% calories from fat); 3g Protein; 23g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 218mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Challah in the food processor

  

This recipe for Challah was in the "Cuisinart’s The Connoisseur's Choice” fall 1992 newsletter.  We like egg bread, and I had an overabundance of eggs, so I tried about the only bread recipe from these leaflets that I hadn’t baked before.  I’ve been working on improving my braiding, I suspect I still have a way to go, but my loaves are looking better.  The dough was very easy to work with.

This bread is slightly sweet and delicious.  I made it without raisins, and we used a whole loaf to make great French toast and I had to make another loaf for sliced bread and regular toast – although nothing about this recipe could be called ‘regular’.   I have made it again just for French toast - it is excellent!             

                                 Challah

  3 1/4     cups  Bread Flour -- 14 3/4 ounces

  1 1/2     teaspoons  Salt

  1            package  Instant Yeast – 2 teaspoons

  3            tablespoons  Sugar

     2/3     cup  Water -- 120-125°

     1/3     cup  Salad Oil

  1            large  Egg

     3/8     cup  Raisins -- optional

                        Glaze

  1            large  Egg

     1/8     teaspoon  Salt

Mix flour, salt, yeast and sugar until just combined, 2-3 pulses.

Combine hot water, oil and egg, pouring through small feed tube in a steady steam.  Mix until dough forms a ball and cleans the side of the bowl.

Continue processing for 60 seconds to knead.  Add raisins through small feed tube whil machine is running during last 30 seconds of kneading.

Let rest in covered bowl of food processor for 10 minutes.  Punch dough down on a slightly floured surface.

If braiding, divide into 3 equal pieces (about 9 ounces)  for each loaf.  Roll into a cylinder, about 1 1/2" x 15" long.  Braid gently, tuck ends under.

Preheat oven to 375°.

Cover and let rise until doubled, about 20-25 minutes.  Brush egg with salt and egg mixture.  Bake in lower 1/3 of oven for 20 minutes.  Lower temperature to 350° and bake 10 minutes more.

2012 Cost:  $1.54 per loaf

Yield:  "1 Loaf" – about 11 slices
If you don't have a food processor, this recipe 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. 

Cheese Bread in the Food Processor

I have been making this recipe since I first saw it in 1991, when I purchased my first food processor.  It’s especially tasty as toast, but it’s also great for sandwiches, especially BLT's.  The fat content gives it a tender texture, and the food processor makes it very quick to make.  I often make this recipe for holiday gifts with a jar of homemade jam.  This size loaf can be made in a smaller Classic or DLC10 processor, as well as larger ones.  This loaf cost 20% more this year than as recently as 2009!

 With only 3 cups of flour, I use the steel blade.   I weigh the flour, cheese and milk powder right in the processor bowl with the blade in it, and then add the remaining ingredients.  A food processor takes such a short time to make bread, I use a stopwatch to time it.  I let my dough rise the first time right in the processor bowl; why wash another bowl?  To shape loaves, I roll out the dough into a rectangle, and fold it in thirds, like a letter for an envelope, then pinch the ends to seal.

The directions for this recipe call for Instant or Bread Machine or Rapid Rise yeast.  If you use plain active dry yeast, the rise times should double.                    

                     Cheese Bread

  1       Cup  Water – heat to 120°-125°

  2       Tablespoons  butter

  13 ½  Ounces  bread flour – 3 cups

  2        Teaspoons  sugar

  1        Teaspoon  salt

     1/3  Cup  Skim Dry Milk** - 1 ounce

  3         Ounces  Cheddar Cheese -- sharp, shredded (3/4 cup)

  2         Teaspoons  Instant Yeast -- 1 package

 Shred cheese with the shredding disk if needed.  Add dry ingredients to processor.  Add liquids, heated 120°-125°, slowly through feed tube, until dough cleans the sides of the bowl, about 45 seconds.  Mix for 1 minute after dough comes together.  Let rise 10 minutes, in processor bowl, in warm place. 

Make into loaf, place in greased 4 1/2 x 8 1/2“ pan.  Top with a sprayed piece of waxed paper.

Preheat oven to 375°.  Let rise in warm place 25 minutes or until 1" over the top of the pan.  Bake at 375° for 35 minutes.

**If you don’t use dry milk, use ¼ cup water and ¾ cup liquid milk for the liquids.

Cost per loaf: fall 2009 - $ 1.62

Cost per loaf:  Winter 2012 - $2.02

Per Serving: 132 Calories; 4g Fat (25.0% calories from fat); 5g Protein; 19g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 195mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
If you don't have a food processor, this recipe 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. 

White Bread in the Food Processor

I haven’t made a loaf of simple white bread in several years, (even though I bake bread every week) and this loaf from   "Cuisinart’s The Connoisseur's Choice May 1991" looked like a good one to try.  It’s quick and so simple, the dough was very easy to handle, and it took just 6 common ingredients!  And let’s talk about quick…less than 2 hours, most of it waiting.

If you don’t have a bread pan, shape a round or braided loaf and bake it on a pizza pan or cookie sheet.  Use bread or all-purpose flour, whatever you have.

I set my processor bowl with the blade in it right on my scale and weigh in the flour, and after the dough is kneaded, I let it rise right in the workbowl – why wash another bowl? 

This loaf can be mixed in even the smallest standard size or Classic processor…because it uses 3 cups or less flour the steel blade is the best choice.  If you want more information on making bread in your food processor, check HERE.

                               White Bread

  2        Teaspoons  Instant Yeast -- 1 package**

     ½    Tablespoon  Sugar

  3        Cups  Bread Flour -- 13 1/2 - 15 ounces

  2        Tablespoons  Butter (or shortening, lard or salad oil)

  1        Teaspoon  Salt

     ¼     Cup  Warm Water

     ¾     Cup  Whole Milk -- or water

Combine all dry ingredients and butter into processor bowl.  Use steel blade.

Mix about 5 seconds, until combined.

Heat liquids to 120-130°.  With motor running, pour liquid through the feed tube in a steady stream as fast as the flour absorbs it.  Continue processing until dough cleans the side of the work bowl, about 45 seconds, then let the machine run to complete kneading, about 60 seconds.  Dough will be fully kneaded.

Let rise in covered work bowl, about 10 minutes.

Punch dough down.  Shape into a loaf and place in a greased 8 1/2 x 4 1/2 x 2" loaf pan.

Let dough rise in pan, covered with oiled or sprayed plastic wrap or waxed paper until center is 1" above rim of pan.

Preheat oven to 375° while the dough is rising in the pan.  Bake in the center of the preheated oven until loaf is well-browned and sounds hollow when tapped on the bottom, about 35 minutes. Test with an instant-read thermometer in the end of the loaf - it should read 195° to 200° if done.  
Brush the top of the slightly cooled loaf with butter for a soft crust if desired.

2014 Cost:  66¢ per loaf or 5¢ per slice 

Yield:  "1 Loaf" or 16 slices

Per Serving with milk: 114 Calories; 2g Fat (18.0% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 154mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

**The recipe directions are for “Instant” or Rapid-rise or Bread Machine yeast only.
If you don't have a food processor, this recipe 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.

Herbed Garlic Rolls in the food processor

Light, flavorful, so easy to make!  From the "Cuisinart’s The Connoisseur's choice p11 Sept 91" issue, this roll recipe is excellent.  I shaped them for the photo in bowknots – roll into 6” ropes and tie a simple knot, but they are excellent as regular buns too.  Serve them as I did, with a salad, or with pasta. 

It takes about 1 1/2 hours from start to finish, even if you are inexperienced.  
                 

                           Herbed Garlic Rolls

6 Rolls	12 Rolls
1      Ounces  Parmesan Cheese	2     Ounces  Parmesan Cheese
½     Small  Garlic Clove	1     Small  Garlic Clove
1      Tablespoons  Butter	2     Tablespoons  Butter
1 ½  Cups  Bread Flour (6 ¾ ounces)	3     Cups  Bread Flour (13 ½ ounces)
½     Teaspoon  Sugar	1     Teaspoon  Sugar
1      Teaspoon  Instant Yeast	2     Teaspoons Instant Yeast
1      Teaspoons  Dried Thyme	2     Teaspoons  Dried Thyme
½    Teaspoon  Salt	1      Teaspoon  Salt
½    Cup  Water	1     Cup  Water

Cut parmesan into 1" pieces.  With machine running, drop cheese and garlic through feed tube; process until finely chopped, using metal blade, about 45 seconds.  Leave in work bowl. Heat water to 120-125°.

Add butter (cut into 1" pieces), flour, sugar, yeast, and seasoning to work bowl.

With machine running, pour water through feed tube in a steady stream, about 45 seconds.  Continue processing until mixture forms a ball and starts to clean the inside of the work bowl, then let machine run 60 seconds to knead dough.

Scrape down bowl, let dough rise about 10 minutes right in covered workbowl in a warm place.

Punch down dough and divide into 2 ounce portions.  Shape each piece into a ball, place on greased baking sheet (I use parchment paper), and let rise until doubled, about 25 minutes. 

Preheat oven to 375° while dough is rising.  Bake rolls until golden brown, about 20 minutes.  Cool on wire rack.

2012 Cost:  $1.59 per dozen

Per Serving: 164 Calories; 4g Fat (21.8% calories from fat); 6g Protein; 26g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 287mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

If you don't have a food processor, this recipe 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. 

Buttermilk Chive Bread in the Food Processor

This is one of our favorite breads, especially in spring. It is excellent for egg salad or chicken salad sandwiches and delicious toasted.
If using active dry yeast instead of instant yeast, rising time will increase. I like SAF instant yeast or Fleishman’s instant yeast that I buy at Sam’s Club and freeze until used. Good flavor and much quicker.
Let the bread rise the first time right in the processor bowl - save some dish washing.
I let bread cool completely and slice. I freeze the loaf in a plastic bag and remove slices as we need them.

Buttermilk Chive Bread
Yield: "1 Loaf"
5/8 Cup Water
1/2 Cup Buttermilk 
2 Tablespoons Butter -- or oil
2 Tablespoons Chives -- snipped
10 Ounces Bread Flour -- 2 cups
5 Ounces Flour, All-purpose -- 1 cup
2 Teaspoons Instant Yeast -- 1 package
1 Tablespoon Sugar
1/2 Tablespoon Salt

• Warm buttermilk and water to 120-125°; 30-40 seconds in microwave; do not overheat as buttermilk will curdle.
• Place dry ingredients in processor work bowl. With machine running, add liquids slowly as flour absorbs them. Process for 50 seconds. Add 2 tablespoons snipped chives and pulse several times to incorporate.
• Let dough rest in covered processor bowl in warm place 10 minutes until doubled.
• Turn out of bowl and shape into loaf and place in greased 4 1/2 x 8" loaf pan and let rise 30 minutes until almost doubled.
• Bake at 400° for 28 minutes. Remove from pan to wire rack, butter top lightly, let cool before slicing.

 May 2010 cost: 72¢ per loaf
Per Serving: 115 Calories; 2g Fat (15.0% calories from fat); 3g Protein; 21g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 223mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Onion Poppy Seed Hamburger Buns in the Food Processor

This is my absolute favorite recipe for hamburger buns. You can also shape them into long buns for hot dogs. When it starts looking like it’s going to be warm enough to grill, I make some of these buns for the freezer. They're finally starting up the lawn mowers in our neighborhood, so I made some of these in anticipation.
They are quick to make in the food processor. I let them rise right in the processor; why clean two bowls? You can also make them using any method you usually use to make yeast dough.
I use INSTANT yeast or rapid rise yeast – like SAF or Fleishman’s instant yeast. If you use active dry yeast, the rising times will be longer.
Onion Poppy Seed Hamburger Buns
1 medium onion -- chopped (6 oz)

4 tablespoons butter -- (or oil)

1 teaspoon poppy seeds (optional)

16 Ounces Bread Flour (3 -3 1/2 cups)
2 1/8 teaspoons instant yeast (1 package)
2 tablespoons Instant Dry Milk
1 teaspoon sugar
1 1/4 teaspoons salt
1 large egg
3/4 Cup Water -- warm (120-125°) May need less
Makes 1 dozen
• Chop the onions in the food processor with the steel blade. (Don’t wipe it out, you will still need it).
• In a 10-inch skillet, gently cook onion in butter or oil until soft but not brown, about 8 minutes. Do not cover so any extra water evaporates. Add poppy seeds and cool to lukewarm.
• Fit food processor with dough blade. Weigh flour right in processor bowl, put on the machine and add the yeast, dry milk, sugar, and salt.
• Add onion mixture to dry ingredients in food processor with egg. Cover and start processor, add water slowly, until dough starts to form a ball (depends on how "wet" the onion was) and process 1 minute.
• Let rest 10 minutes in warm place in processor bowl, covered. Shape into 12 hamburger buns, about 2 1/2 oz each, let rest a few minutes and flatten again, then let rise 30 minutes or until doubled. Place on a parchment lined ½ sheet or 2 greased cookie sheets.
• Preheat oven to 375°. Bake until golden brown, about 20-22 minutes. Remove from pan immediately and cool on wire rack.
April 2014: Cost about $1.26 cents per dozen if using purchased onions - 11¢ per bun. (Compare to purchased buns - these cost 80¢ for 8 buns)

Per Serving: 187 Calories; 5g Fat (24.3% calories from fat); 6g Protein; 29g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 275mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Honey Wheat Bread - 1 loaf in the food processor

We like this delicious whole wheat bread for the flavor and ease of handling the dough.  It makes excellent toast and sandwiches.  This is literally "Our Daily Bread", as it is the recipe I use most of the time.
This recipe has been modified to use instant yeast, like Fleishmann’s instant, SAF or bread machine yeast.  It is also modified to make 1 loaf using your full size food processor.  

Honey Wheat Bread  - 1 Loaf

     1/2    cup  Milk

     1/2    cup  Water -- (115°)

  1 1/2    tablespoons  Butter

  2 1/2    cups  Bread Flour (11 ounces)--Recipe calls for 2 3/8 - 2 7/8 cups

  1           cup  Whole Wheat Flour -- (4 1/2 ounces)

  1           package  Instant Yeast (2 teaspoons)

     1/2    tablespoon  Salt

   2          Tablespoons  Honey

  1           large  Egg

·         Heat liquids and butter to 120-125°.

·         Combine dry ingredients, eggs and honey in food processor bowl.

·         Use steel blade.  Add liquids gradually through feed tube until dough forms a ball.  Knead 60 seconds more.  Let rise in processor bowl, covered, in a warm place 10 minutes.

·         Turn out on board and shape into loaf and place in greased 9 x 5" pan.  Cover loosely with sprayed waxed paper or plastic wrap.  Let rise until dough is 1" above sides of pan or about doubled, about 30-35 minutes.

·         Bake in preheated 350° oven for 25-35 minutes.  Cool on wire rack.  For a country crust, brush top of loaf with softened butter.

This recipe NEEDS a 9 x 5" pan or bake it in a 4" x 12" pan as I often do for smaller slices.

Description:  "Land O'Lakes Treasury of Country Recipes 1992 "

2011 Cost:  96¢ per loaf or 6¢ per slice.
Yield:  "1 Loaf" or about 16 slices

Per Serving: 130 Calories; 2g Fat (14.7% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 220mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Basic Potato Yeast Bread in the Food Processor

This is a good, basic loaf for sandwiches, toasting, etc.  It takes less than 2 hours from start to finish, most of it waiting time.  Your family will like it.  If you prefer to make your bread in the mixer, or 2 loaves at a time, click here.

Potato Bread

1 Cup water
1/3 Cup Whole Milk -- (or use water and 1/2 oz skim milk powder)
1 pound bread flour -- (can use 1/2 cup whole wheat flour substitute) (about 3 1/2 cups)
1 3/4 tablespoons Butter -- (or salad oil)
1 1/2 tablespoons sugar
2 teaspoons salt
3/4 ounce potato flakes -- (1/4cup)
2 teaspoons Instant Yeast (1 package)
1 tablespoon wheat bran -- optional
1 tablespoon wheat germ -- optional
Heat water to 120-125 degrees in microwave, about 34-60 seconds. Add other ingredients to processor, fitted with a plastic dough blade. Add water, heated to 120-125 degrees, slowly through feed tube. Mix for 1 minute after dough forms a ball. Let rest 10 minutes, right in processor bowl in warm place.
Shape into a loaf, about 1# 13 oz. Let rise in sprayed or greased 8 1/2 x 4 1/2" pan 20-30 minutes, (until dough is 1" over the rim of the pan) while preheating oven to 400 °.  Bake 28 minutes.
Cost: fall 2010 - $1.22 per loaf
Per Slice: 126 Calories; 2g Fat (14.0% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 284mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
**Spray your hands and board with cooking spray instead of flour when shaping the loaf to keep a lighter loaf of bread.