Food Processor Homemade White Bread

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!

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 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.

THE BEST BREAD EVER (FOOD PROCESSOR)

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.