Recipe(tried): White Bread Made in a Food Processor

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.

WHITE BREAD MADE IN FOOD PROCESSOR
(very, very basic dough)

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.

Heat 1 1/4 cups water to 110 degrees F (there's an acceptable temp range I forget .. I use a micro thermometer and it takes about 1 minute 15 seconds on high in a 700 watt oven)

Stir in:
1 Tbsp. (1 pkg) yeast
1 Tbsp. 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 :-)).

Optional: stir 1 teaspoon to 2 tablespoons oil into water-yeast mixture .. I often add none in order to help my need to cut fat wherever I can.

Put into the food processor:
3 cups bread flour (all-purpose is okay - I add 1 tablespoon gluten flour .. is redundant with bread flour, as I understand it, but it's here so I use it.)
1 tsp. salt
1 to 2 Tbsp. sugar (optional, I guess .. put only 1 if you're proofing yeast in water with sugar (actually, you can add more if you want it sweeter ;-)

Whiz the processor for a few seconds to mix dry ingredients and stop. 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!

Put the ball of dough into a sprayed bowl, 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.

For bread, rolls, whatever, shape the dough, then let it rise again before baking (1 hour or until doubled ... or for pizza or pita, etc., just resting about 10 minutes is fine).

OH! The best bread tip I ever found was to bake it to 200-210 degrees F 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.

Have fun,
Janet