I do this all the time, with this as my base recipe .. varying
flours, add-ins, uses, etc., but this is always the technique I
use.
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White Bread Made in Food Processor (very, very basic dough)
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*Heat 1 1/4 c. water to 110F (there's an acceptable temp range I forget .. I use a
micro thermometer and it takes about 1'15" on high in a 700 watt oven)
stir in 1 T. (1 pkg) yeast and 1 T. sugar to proof
let sit for about 5 minutes to foam a bit (you can skip this by adding the
yeast to the dry ingredients .. I buy yeast by the pound and like to be
sure it's still good by seeing it foam .. it's up to you :-)).
Put into the food processor:
*3 c. bread flour (all-purpose is okay)
*1 t. salt*1-2 T. sugar (optional, I guess .. put only 1 if you're
proofing yeast in water w/sugar (actually, you can add more
if you want it sweeter ;-) *(I add 1 T. gluten flour .. is redundant with bread
flour, as I understand it, but it's here so I use it
*(add 1 T. yeast [a little less is fine] if you didn't mix it with water)
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Whiz the processor for a few seconds to mix dry ingredients and stop
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*(optional: stir 1 t. - 2 T. oil into water-yeast mixture .. I often add none
in order to help my need to cut fat wherever I can)
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With the processor going, slowly pour the liquid through the chute .. you may
not need all the liquid. Watch for it to form a ball and stop adding liquid.
Let the machine go ("knead") for 1 minute and stop it. That's it .. you have dough!
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Put the ball of dough into a sprayed bowl (fat freaks don't spray .. I do), rub it
around and turn it over to "coat" with spray (so it doesn't dry out), cover with
plastic (some use a towel .. so many ways to do it) and let it rise in warm,
draft-free place until doubled, about 1 1/2 hours. I put it on a heating pad
set on low ... always works for me. Again, there are so many ways .. this is mine.
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For bread, rolls, whatever, shape the dough, then let it rise again before baking (1 hr or until doubled ... or for pizza or pita, etc., just resting about 10 minutes is fine).
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OH! The best bread tip I ever found was to bake it to 200-210F internal temp (use instant
read thermometer and it will always be perfectly done ... no thumping to guess!
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This is like THE most basic recipe ... unless I'm making whole wheat (then I grind my
own wheat, cook wheat berries to add, the whole deal) or following a specific recipe,
I use this dough as a base for whatever kind of bread I'm in the mood for that day,
adding whatever I want and have. It works fine for me .. not GREAT gourmet bread, but it's
good, decent bread. I'm so used to the process now that it takes 5-10 minutes TOPS to
have a ball of dough in a bowl rising.
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Have fun,
Janet