The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First experience with dough in FP

Pat_T's picture
Pat_T

First experience with dough in FP

I finally overcame my anxiety and made bread dough in the food processor. I have the KA 11-cup (red, of course). I had purchased a book off eBay called the Food Processor Bread Book by the Editors of Consumer Guide. I was just too scared to try it. But seeing all of the pictures that another friend had taken of breads she had made in her FP encouraged me greatly.

So yesterday evening, I decided to make some cinnamon rolls for breakfast this morning, as I am taking a vacation day today.

I made the dough - just whizzed it right up. And was totally astounded at how easy it really was. Let it rise for about 2 hours (we keep it kinda cold in our house). Rolled it out, buttered it, sprinkled with cinnamon/sugar, and sliced into rolls. Placed them onto a silpat-lined 17 x 10 baking sheet and covered them with Saran wrap. Stuck them into the fridge.

I pulled them out about 5:30 this morning and sat them on top of the stove. While the oven was preheating, they rose a bit. Baked them for 20 minutes and had a lovely icing ready to spread on them while hot. Oh, the aroma was heavenly.

I only wish I had a digital camera so I could post a picture of how pretty they were.

Here's the recipe:

    BASIC SWEET DOUGH FOR FOOD PROCESSOR

This handy recipe really is a basic for many breads, coffee cakes, and rolls. You can add nuts, candied or dried fruits, and spices to the dough. Shape it any way you like - in rolls or buns, regular or round loaves, braids, twists, pretzels, rings, wreaths - whatever suits your fancy or the occasion.

1/2 to 3/4 cup warm water (105° to 115° F.), divided
3 Tblsp. sugar, divided
1 pkg. active dry yeast
2-3/4 cups all-purpose flour
2 Tblsp. instant nonfat dry milk
2 Tblsp. butter, cut into 4 pieces
1 tsp. salt
1 egg, beaten

Combine 1/4 cup of the water, 1 Tblsp. of the sugar, and the yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Fit processor with steel blade. Measure flour, dry milk, buter, remaining 2 Tblsp. sugar and salt into the work bowl. Process until mixed, about 20 seconds.

Add yeast mixture and egg to the flour mixture. Process until blended, about 15 seconds.

Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl 25 times. Turn off processor and let dough stand 1 to 2 minutes.

Turn dough onto lightly floured surface. Shape into ball and place in a lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in a warm place (85° F.) until doubled, 1 to 1-1/2 hours.

    To make Cinnamon Rolls:

Punch dough down. Roll out dough into a 15-inch square.

Spread 1/4 cup softened butter over dough. Combine 1/2 cup sugar and 1 Tblsp. ground cinnamon and sprinkle over buttered dough. Roll up dough jellyroll fashion. Pinch seam to seal. Cut into 1-inch wide slices and place cut side down in greased 13 x 9 x 2 inch baking pan. Brush with oil. Let stand in warm place (85° F.) until doubled, about an hour.

Heat oven to 375° F. Bake rolls until golden, 15 to 20 minutes. Remove rolls from pan and place on wire rack. Drizzle with sugar glaze. Serve warm or at room temperature.

    Sugar Glaze:
1 cup confectioners' sugar 1 to 2 Tblsp. milk or strong coffee (I used half-and-half)

Mix sugar and enough milk to make a smooth mixture thin enough to pour.

    To make rolls for the next morning:
Prepare, shape, and refrigerate the dough the night before. Let stand at room temperature in the morning while the oven is preheating. Bake as directed above.

From Food Processor Bread Book, by the editors of Consumer Guide.

Comments

kimn's picture
kimn

Pat,

I make dough all the time w/ my food processor. You should get a copy of Charles Van Over's book "the Best Bread Ever." All the recipes are made using a food processor. Great recipes, most are rustic artisan breads. There is also a good size section on breads made from a starter and offers three basic starters (simple wheat, natural sour, and rye starter).

Pat_T's picture
Pat_T

Kim - I have tried several times to buy that book from eBay and ALWAYS managed to get outbid at the last second. Guess I'll just keep trying until I get it.

I also have Bernard Clayton's "Complete Book of Breads" which gives FP instructions for each recipe.

Thanks for the suggestion!

tinroofrusted's picture
tinroofrusted

The thing you really have to be aware of when making dough in a food processor is temperature. The friction from the processor can really heat up the dough, so you have to start with COLD water. And don't process too much. I usually make my pizza dough in the FP and it is a breeze. Not exactly "artisan" but great anyway.

kimn's picture
kimn

Yup, I agree about not processing too long. I usually use room temperature water. I disagree with your comment "not exactly artisan." No, the kneading process may not be but that may be the only difference. Most or virtually all of Van Over's recipes require slow fermentation. His recipe for pizza dough requires a 2 1/2 to 3 hour fermenation at room temp followed by at least a 4 hour "retard" in the refridgerator. I like the FP because I do not have a lot of counter space to work with and don't make as much of a mess.