Lack of time is no longer an excuse for not making bread. Neither is lack of elbow grease - not in these days of the food processor. Today, with dozens of different models available in a variety of sizes and prices, there's hardly an excuse for not owning one.
If you have a favorite bread recipe you would like to adapt for a food processor, there are a few things to keep in mind.
First, check the instruction book for your machine to find out the maximum amount of bread dough it can hold. If the amount is too large, you will probably want to mix it in two batches.
Allow 1/3 cup liquid for each cup of flour used. If the recipe calls for eggs , subtract 1/4 cup liquid for each large egg.
Put dry ingredients and butter or margarine in the work bowl first, and process for about 20 seconds.
Add dissolved yeast, then eggs, if used. Liquid used should be very cold. Using ice water eliminates the possibility of overheating the dough and helps in mixing larger quantities.
While the machine is running, pour the liquid slowly through the feed tube in a steady stream as fast as the flour absorbs it. Allow the dough to knead at least 30 and preferably 60 seconds after all liquid has been added.
Two blades are used to knead bread dough: the metal blade for processing 3 1/ 2 cups or less and a special dough-kneading blade for recipes with more than 3 1 /2 cups of flour. The dough blade puts less strain on the machine's motor and rotates the dough so that it becomes thoroughly and uniformly kneaded.
The following recipes from Cuisinarts Inc. were especially developed for the food processor. French Bread 1 package active dry yeast 1/3 cup warm water, 105 to 115 degrees F. 3 cups (15 ounces) unbleached all-purpose flour 1 teaspoon salt 2/3 cup very cold water
Dissolve yeast in warm water. Insert metal blade in bowl of food processor. Add flour and salt.
Start processor and add cold water as fast as flour absorbs it. It should take 20 to 25 seconds. Continue processing until dough begins to form a ball, then let machine run for 60 seconds to knead dough.
With lightly floured hands, carefully remove dough from work bowl. Shape into a smooth ball and place in a lightly floured plastic bag. Squeeze out air and close end with a wire twist, allowing space for dough to rise.
Let rise in a warm place, 80 degrees F., until double in bulk, about 1 to 1 1 /2 hours. Remove wire twist and punch dough down in bag. Remove dough and shape into a long, 18- to 24-inch loaf.
Place on greased baking sheet and make several diagonal slashes 1/4-inch deep across top of loaf. Cover with oiled plastic wrap and allow to rise until doubled.
Bake in middle shelf in preheated 400-degrees F. oven 20 to 25 minutes or until well browned. Remove from baking sheet and cool on wire rack. Makes 1 loaf , about 1 1/2 pounds. Whole Wheat Oatmeal Raisin Bread 1 package active dry yeast 2 tablespoons sugar 1/3 cup warm water, 105 to 115 degrees F. 2 cups (10 ounces) unbleached all-purpose flour 1 1/2 cups (7 1/2 ounces) whole-wheat flour 2 tablespoons (1/4 stick) unsalted butter, at room temperature, cut into pieces 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup instant nonfat dry milk 1/2 cup old-fashioned oats 1 cup very cold water 1 cup dark seedless raisins
Dissolve yeast with sugar in warm water; let stand until foamy, about 5 minutes.
Insert metal blade in bowl of food processor and add flours, butter, salt, cinnamon, and nutmeg. Process for 20 seconds.
Add yeast mixture, dry milk, and oats. Start processor, and pour cold water through feed tube in steady stream as fast as flour mixture absorbs it, about 20 to 25 seconds.
After dough leaves side of bowl and begins to form a ball, continue processing for 60 seconds to knead dough.
With lightly floured hands, carefully remove dough from bowl. Shape into smooth ball and place in lightly floured 1-gallon plastic bag.
Squeeze out air and close end with wire twist, allowing space for dough to rise.
Let rise in warm place, 80 degrees F., until double in bulk, about 1 hour. Remove wire twist and punch dough down in bag.
Turn out onto lightly floured surface and sprinkle top with raisins. Knead briefly to distribute raisins evenly.
Shape dough into two loaves and place each in greased 8-by-4-inch loaf pan. Cover with oiled plastic wrap and let rise in warm place until center of loaf domes up about 1 1/2 inches above rim of pan, about 1 to 1 1/2 hours.
Bake on middle rack in preheated 375 degrees F. oven 30 to 35 minutes, or until loaves are well browned and sound hollow when tapped. Remove from pans and place on cooling rack. Makes 2 loaves, each about 1 pound. Cornmeal Cheese Bread 1 package active dry yeast 1/4 cup warm water (105 to 115 degrees F.) 3 ounces sharp Cheddar cheese (about 7/8 cup shredded) 4 1/4 cups unbleached all-purpose flour 1/4 cup (1/2 stick) butter at room temperature, cut into 4 pieces 2 tablespoons sugar 1 tablespoon salt 2 large eggs 5 to 7 drops hot pepper sauce 1 cup ice water 3/4 cup yellow cornmeal
Dissolve yeast in warm water. Insert shredding disc in bowl of food processor. Place cheese in feed tube and shred cheese using light pressure on pusher.
Remove shredding disc and insert plastic dough blade. Add flour, butter, sugar, and salt. Process for 20 seconds.
Remove cover and add yeast mixture, eggs, and hot pepper sauce. With machine running, pour ice water through feed tube in steady stream as fast as flour mixture absorbs it (should take 25 to 30 seconds).
Remove cover and add cornmeal. Continue processing. After dough begins to form a ball, let machine run for 45 to 60 seconds to knead dough.
With floured hands, remove dough from bowl and shape into smooth ball. Place in lightly floured 1-gallon plastic storage bag. Squeeze out air and close end with wire twist. Let rise in warm place until dough has doubled, about 1 to 1 1/ 2 hours.
Remove wire twist and punch dough down in bag. Shape into 2 loaves and place each in greased 6-cup loaf pan. Cover with oiled plastic wrap and let rise in warm place until dough rises just above top of pans, about 1 hour.
Bake on middle rack in preheated 375 degrees F. oven for 35 to 40 minutes. Remove from pans and cool on wire racks. Makes 2 loaves, each about 1 1/4 pounds.