MAKING YEAST DOUGHS IN THE FOOD PROCESSOR
Excerpt from: The Food Processor Bible by Norene Gilletz
Although I have a bread machine and a heavy-duty mixer, I prefer making yeast doughs in my food processor! I can make several batches, shaping them any way I like. If I am busy, I just refrigerate the dough for a few hours (or even days), then take it out and continue.
You can convert your favorite yeast recipes for the food processor using the following guidelines, so stop loafing around and let's get started.
CAPACITY:
The recommended maximum amount of flour in a standard processor is 3 cups all-purpose flour. In a large processor, the maximum amount is 6 cups all-purpose flour or 3 1/2 cups whole-grain flour, e.g., oats, rye. (Refer to your manual.) If your recipe calls for more flour than recommended, divide the recipe in half. Process in batches, then combine by hand.
BLADES:
Use the Steel Blade for recipes calling for less than 3 1/2 cups flour. Use the Metal Dough Blade and Dough Cycles for recipes using more than 3 1/2 cups flour. The Plastic Dough Blade (available with some models) helps prevent dough from overheating.
YEAST:
Yeast comes in several forms: active dry / traditional, quick-rise / instant, bread machine and fresh cake yeast. Always check the expiry date before using yeast. One package of dry yeast (2 1/4 tsp.) equals one ounce of cake yeast. I buy active dry yeast in bulk and use 1 Tbsp. instead of 2 1/4 tsp. (It's easier to measure!) My breads are perfect every time.
ACTIVE DRY / TRADITIONAL YEAST:
I like to proof the yeast first (i.e., test if it is good). Dissolve active dry yeast in warm water (105 to 115 degrees F) with a pinch of sugar or flour. If the yeast is good, it will become foamy and creamy within 10 minutes. Stir to dissolve. If you're using fresh cake yeast, the water should be 85 F. If it is too hot, it will kill the yeast; if it's too cool, the yeast won't grow. An instant-read thermometer is an excellent investment.
QUICK-RISE / INSTANT YEAST:
If you are using quick-rise/instant yeast, instead of dissolving the yeast in warm liquid, combine the yeast with the dry ingredients in the processor. Heat the total amount of liquid called for in the recipe to a maximum of 90 to 100 degrees F. Start the machine and slowly add the liquid through feed tube. Process for 45 seconds, until well-kneaded.
BREAD MACHINE YEAST:
Bread machine yeast can also be used for processor breads, following the quick-rise yeast method described above. Heat the total amount of liquid to 105 degrees F. degrees According to Fleischmann's (1-800-777-4959), all yeast is interchangeable in recipes. Only the water temperature and method of mixing ingredients are different.
PROCESSING:
Process the dry ingredients until mixed about 10 seconds. If the recipe calls for solid butter or margarine, cut it in chunks and process with the dry ingredients. Increase processing time to 20 seconds. If using oil, add with liquid ingredients.
Next, add the yeast mixture to the dry ingredients; process for 10 seconds (or follow the instructions above for quick-rise or bread machine yeast). Combine the liquid through the feed tube in a slow, steady stream, a little at a time. If the dough is very sticky, it may go under the blade, pushing it up.
Process until the dough gathers together and forms a mass around the blades. The dough will pull away from the sides of the bowl and should be slightly sticky.
Have 1/4 cup flour handy in case the motor slows down because the dough is too sticky. Dump flour through feed tube while the machine is running; the motor will return to normal speed. If you are worried about adding too much flour, add it a tablespoon or two at a time. If the dough is too dry, just add more water, a tablespoon or two at a time.
Once all the liquid has been added, let the processor knead the dough 30 to 45 seconds longer. (Add nuts, raisins, etc. a few seconds before you stop processing, or add them when kneading by hand.) Transfer the dough to a lightly floured surface and let it rest briefly while you wash the bowl and blade. Be careful -- the blade is very sharp!
TECHNICAL DIFFICULTIES?
If the motor stops while kneading the dough, let the machine cool down for 5 to 10 minutes. Excessive strain may have caused the motor to overheat. Divide the dough into two batches and process each batch until well-kneaded.
KNEADING AND RISING THE DOUGH:
I like to knead the dough by hand on a lightly floured surface for 1 to 2 minutes, until smooth and elastic. It should be dimpled, like a baby's bottom.
Place the dough in a large bowl greased with about 1 tsp. of oil. Turn the dough over so that all the surfaces are greased. Make sure the bowl is large enough for the dough to rise at least double in size. Cover the bowl tightly with plastic wrap to prevent the dough from drying out.
How many times should the dough rise? Let it rise once or twice before shaping, then once after shaping. It can rise either at room temperature or in the refrigerator.
At room temperature (80 degrees F), the dough will take 1 to 1 1/2 hours to double. Multi-grain breads take slightly longer, 1 1/2 to 2 hours. A second rising takes about half the time, 3/4 to 1 hour. Rising time varies, depending on the temperature and humidity. Don't let the dough get too warm during rising or it will develop a yeasty taste.
If you're letting it rise in the refrigerator, make sure there is enough room between the shelves for the dough to rise. If the dough is made with butter or margarine, let it rise at room temperature for one hour before refrigerating.
If you are busy, refrigerate the dough (or a shaped loaf) at any point to slow down the rising process. Dough made with water will keep 4 to 5 days in the fridge. Dough made with milk will keep 3 to 4 days. Remove from the fridge and let the dough stand at room temperature for about 1/2 hour before completing the recipe.
The finger test: To test if the dough has risen enough, poke your finger into the dough. An indentation should remain. If it doesn't, wait 15 to 20 minutes longer and test it again.
Punch down the dough by plunging your fist into the center. Fold the outside edges into the center to release gases and redistribute the yeast. If you have time, let the dough rise a second time for a finer texture.
SHAPING THE DOUGH:
Punch down the dough before shaping. Let it rest for about 5 minutes for easier handling. (If you don't, the dough will be very springy when you try to roll it out.)
Rise and shine! Place the shaped dough in baking pans, cover with a towel and let rise at room temperature until doubled (about 1 hour for room-temperature dough, 2 to 3 hours for refrigerated dough).
If yeast breads rise too long, the gluten strands will break and the bread will collapse. Once the breads have been shaped, they should not rise to more than double in size before baking.
BAKING:
Brush the dough with egg glaze (1 egg yolk mixed with 1 to 2 tsp. water) just before baking. Coffee cakes and buns can be brushed with juice from canned fruit 10 minutes before baking is completed.
Bake yeast breads in the middle or lower third of a preheated oven. There will be a final expansion known as "oven-spring" in the first few minutes of baking.
When done, yeast dough will be evenly browned and sound hollow when the crust is tapped lightly. If the dough is browning too quickly, cover it loosely with foil.
Remove breads from pans immediately after baking. Cool on a wire rack away from drafts. When a recipe calls for flour, use all-purpose flour (bleached or unbleached) unless otherwise indicated. Do not use self-rising or pastry flours. Bread flour can replace all-purpose flour.
SUBSTITUTING OTHER FLOURS:
As a general guideline when substituting other flours, you can replace up to half the flour called for in a recipe with whole wheat, rye or other specialty flours. The amount of flour needed will vary according to the weather. When it is hot and humid, you need to add more flour.
ADDING FIBER:
Fill up on fiber! Add 1/4 cup wheat germ or ground flax seeds to your favorite bread doughs and muffins. You can also sprinkle whole flax seeds or sunflower, sesame or poppy seeds on top of loaves after brushing them with egg glaze.
FREEZE WITH EASE!
Immediately after shaping, wrap unbaked dough airtight and freeze it for up to 1 month. When needed, remove it from the freezer. Place it on a sprayed baking sheet, cover and defrost at room temperature until doubled, 6 to 7 hours. Bake as directed. Another option is to defrost dough in the refrigerator, then let it rise at room temperature until doubled. Baked breads, rolls, coffee cakes and muffins can be frozen for about 4 months if well wrapped
Excerpt from: The Food Processor Bible by Norene Gilletz
Although I have a bread machine and a heavy-duty mixer, I prefer making yeast doughs in my food processor! I can make several batches, shaping them any way I like. If I am busy, I just refrigerate the dough for a few hours (or even days), then take it out and continue.
You can convert your favorite yeast recipes for the food processor using the following guidelines, so stop loafing around and let's get started.
CAPACITY:
The recommended maximum amount of flour in a standard processor is 3 cups all-purpose flour. In a large processor, the maximum amount is 6 cups all-purpose flour or 3 1/2 cups whole-grain flour, e.g., oats, rye. (Refer to your manual.) If your recipe calls for more flour than recommended, divide the recipe in half. Process in batches, then combine by hand.
BLADES:
Use the Steel Blade for recipes calling for less than 3 1/2 cups flour. Use the Metal Dough Blade and Dough Cycles for recipes using more than 3 1/2 cups flour. The Plastic Dough Blade (available with some models) helps prevent dough from overheating.
YEAST:
Yeast comes in several forms: active dry / traditional, quick-rise / instant, bread machine and fresh cake yeast. Always check the expiry date before using yeast. One package of dry yeast (2 1/4 tsp.) equals one ounce of cake yeast. I buy active dry yeast in bulk and use 1 Tbsp. instead of 2 1/4 tsp. (It's easier to measure!) My breads are perfect every time.
ACTIVE DRY / TRADITIONAL YEAST:
I like to proof the yeast first (i.e., test if it is good). Dissolve active dry yeast in warm water (105 to 115 degrees F) with a pinch of sugar or flour. If the yeast is good, it will become foamy and creamy within 10 minutes. Stir to dissolve. If you're using fresh cake yeast, the water should be 85 F. If it is too hot, it will kill the yeast; if it's too cool, the yeast won't grow. An instant-read thermometer is an excellent investment.
QUICK-RISE / INSTANT YEAST:
If you are using quick-rise/instant yeast, instead of dissolving the yeast in warm liquid, combine the yeast with the dry ingredients in the processor. Heat the total amount of liquid called for in the recipe to a maximum of 90 to 100 degrees F. Start the machine and slowly add the liquid through feed tube. Process for 45 seconds, until well-kneaded.
BREAD MACHINE YEAST:
Bread machine yeast can also be used for processor breads, following the quick-rise yeast method described above. Heat the total amount of liquid to 105 degrees F. degrees According to Fleischmann's (1-800-777-4959), all yeast is interchangeable in recipes. Only the water temperature and method of mixing ingredients are different.
PROCESSING:
Process the dry ingredients until mixed about 10 seconds. If the recipe calls for solid butter or margarine, cut it in chunks and process with the dry ingredients. Increase processing time to 20 seconds. If using oil, add with liquid ingredients.
Next, add the yeast mixture to the dry ingredients; process for 10 seconds (or follow the instructions above for quick-rise or bread machine yeast). Combine the liquid through the feed tube in a slow, steady stream, a little at a time. If the dough is very sticky, it may go under the blade, pushing it up.
Process until the dough gathers together and forms a mass around the blades. The dough will pull away from the sides of the bowl and should be slightly sticky.
Have 1/4 cup flour handy in case the motor slows down because the dough is too sticky. Dump flour through feed tube while the machine is running; the motor will return to normal speed. If you are worried about adding too much flour, add it a tablespoon or two at a time. If the dough is too dry, just add more water, a tablespoon or two at a time.
Once all the liquid has been added, let the processor knead the dough 30 to 45 seconds longer. (Add nuts, raisins, etc. a few seconds before you stop processing, or add them when kneading by hand.) Transfer the dough to a lightly floured surface and let it rest briefly while you wash the bowl and blade. Be careful -- the blade is very sharp!
TECHNICAL DIFFICULTIES?
If the motor stops while kneading the dough, let the machine cool down for 5 to 10 minutes. Excessive strain may have caused the motor to overheat. Divide the dough into two batches and process each batch until well-kneaded.
KNEADING AND RISING THE DOUGH:
I like to knead the dough by hand on a lightly floured surface for 1 to 2 minutes, until smooth and elastic. It should be dimpled, like a baby's bottom.
Place the dough in a large bowl greased with about 1 tsp. of oil. Turn the dough over so that all the surfaces are greased. Make sure the bowl is large enough for the dough to rise at least double in size. Cover the bowl tightly with plastic wrap to prevent the dough from drying out.
How many times should the dough rise? Let it rise once or twice before shaping, then once after shaping. It can rise either at room temperature or in the refrigerator.
At room temperature (80 degrees F), the dough will take 1 to 1 1/2 hours to double. Multi-grain breads take slightly longer, 1 1/2 to 2 hours. A second rising takes about half the time, 3/4 to 1 hour. Rising time varies, depending on the temperature and humidity. Don't let the dough get too warm during rising or it will develop a yeasty taste.
If you're letting it rise in the refrigerator, make sure there is enough room between the shelves for the dough to rise. If the dough is made with butter or margarine, let it rise at room temperature for one hour before refrigerating.
If you are busy, refrigerate the dough (or a shaped loaf) at any point to slow down the rising process. Dough made with water will keep 4 to 5 days in the fridge. Dough made with milk will keep 3 to 4 days. Remove from the fridge and let the dough stand at room temperature for about 1/2 hour before completing the recipe.
The finger test: To test if the dough has risen enough, poke your finger into the dough. An indentation should remain. If it doesn't, wait 15 to 20 minutes longer and test it again.
Punch down the dough by plunging your fist into the center. Fold the outside edges into the center to release gases and redistribute the yeast. If you have time, let the dough rise a second time for a finer texture.
SHAPING THE DOUGH:
Punch down the dough before shaping. Let it rest for about 5 minutes for easier handling. (If you don't, the dough will be very springy when you try to roll it out.)
Rise and shine! Place the shaped dough in baking pans, cover with a towel and let rise at room temperature until doubled (about 1 hour for room-temperature dough, 2 to 3 hours for refrigerated dough).
If yeast breads rise too long, the gluten strands will break and the bread will collapse. Once the breads have been shaped, they should not rise to more than double in size before baking.
BAKING:
Brush the dough with egg glaze (1 egg yolk mixed with 1 to 2 tsp. water) just before baking. Coffee cakes and buns can be brushed with juice from canned fruit 10 minutes before baking is completed.
Bake yeast breads in the middle or lower third of a preheated oven. There will be a final expansion known as "oven-spring" in the first few minutes of baking.
When done, yeast dough will be evenly browned and sound hollow when the crust is tapped lightly. If the dough is browning too quickly, cover it loosely with foil.
Remove breads from pans immediately after baking. Cool on a wire rack away from drafts. When a recipe calls for flour, use all-purpose flour (bleached or unbleached) unless otherwise indicated. Do not use self-rising or pastry flours. Bread flour can replace all-purpose flour.
SUBSTITUTING OTHER FLOURS:
As a general guideline when substituting other flours, you can replace up to half the flour called for in a recipe with whole wheat, rye or other specialty flours. The amount of flour needed will vary according to the weather. When it is hot and humid, you need to add more flour.
ADDING FIBER:
Fill up on fiber! Add 1/4 cup wheat germ or ground flax seeds to your favorite bread doughs and muffins. You can also sprinkle whole flax seeds or sunflower, sesame or poppy seeds on top of loaves after brushing them with egg glaze.
FREEZE WITH EASE!
Immediately after shaping, wrap unbaked dough airtight and freeze it for up to 1 month. When needed, remove it from the freezer. Place it on a sprayed baking sheet, cover and defrost at room temperature until doubled, 6 to 7 hours. Bake as directed. Another option is to defrost dough in the refrigerator, then let it rise at room temperature until doubled. Baked breads, rolls, coffee cakes and muffins can be frozen for about 4 months if well wrapped
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