The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Food Processor dough

fladad's picture

Food Processor dough

Does any one use a food processor to make their dough?  I have a recicpe for rye bread(doesn't say to use a food processor) that wants you to MIX, BEAT VERY HARD FOR 3 MIN., And KNEAD FOR 8-10 MIN.  Can the food processor do all this?   I guess I want to know if you can make all doughs using a food processor or just some recipes or do you have to adapt the recipe when using the processor?  I bought a pretty good 14 cup Cuisinart that should be strong enough but not sure when to use it for doughs.  Any one have any ideas?

qahtan's picture

 I always made my bread of various kinds in my Cuisinart DLC7 Pro, until I bought

 a DLX from Sweden.... I do feel that the newer food processors do not have the stamina of the old ones. My DLC 7 is about 30 years old, and I have an even older one, Robot Coupe R C 1, as you can see by the number it was one of the first, small but still works fine

I still make my pastry in the Cuisinart.........................


fladad's picture

Thats good to hear, I was just reading a blog on here where most don't like using the processor for doughs.  I'll hav rto try it.  Thanks for the reply.

possum-liz's picture

I've never used my food processor for bread but Carole Field has instructions for using the food processor in  all the recipes in her book The Italian Baker .


fladad's picture

Thanks Liz, I'll check it out at the livreary before I buy it, Russ

2brownbraids's picture

 Hello Liz,

Just want to correct something here,  I have Carol Field's book, she does NOT use food processor exclusively.  She had both hand and machine methods, and sometimes yes, she also included food processor methods. Some breads are easier in a food processor and faster. Those that require a higher amount of butter or cheese or water.


qahtan's picture

 Just remember, don't pulse the bejeebers out of it.......;-) qahtan 

fancypantalons's picture

Maybe be a silly question but... why not just kneed the dough by hand?  I know this is a bit of a religious issue for many, but particularly if the alternative is a food processor (I get using a mixer, but a food processor?  Really?), it sounds like it'd just be easier and safer to perform the kneeding step by hand.  Five minutes of kneeding, then five-to-ten minute rest, then five more minutes really isn't a big deal, and in the process you really do develop a feel for the dough, which is, at least IMHO, a key to making good bread.

So... is it an issue of cleanup?  Physical inability?  Or just the desire to use the food processor for everything? :)

fladad's picture

I was just looking for a quick stir, mix, AND knead when rushed and short of time.  the "ADDS" say it's quicker in a processor,  My question was, can any dough be made in a processor or does some changes have to be made.  I agree and like to mix and knead by hand, but if sometimes I can make it quicker and easier, that would be great too.

MaryinHammondsport's picture

See if you can find a copy of Berrnard Clayton's New Complete Book of Breads, l987 edition, at your local library or second-hand on the Web. Almost all of the recipes in this book of 500 plus pages have hand, mixer, and food processor versions. The instructions differ for processor mixing, but not always in the same way. Since I don't use a food processor to make yeast bread, I can't be more specific than that, but a little study with this book should set you on the right path.



Mini Oven's picture
Mini Oven

it was such a nuisance to clean up. The dough had ridden up the shaft and got into nooks and crannies, then had to transfer it to another bowl anyway. The mixing went fast but the clean up took more time.  I just found it easier not to use it especially for high hydration dough.

Mini O

fladad's picture

My all time favorite aunt's name is Minnie.  Thanks for the info, I never thought of that, but it does make sense, Thanks again.....Russ

sandrasfibre's picture

Hello. I am excited and just wanted to share. I have been baking my bread using my kitchen aid mixer. However, this morning I decided to get my bread machine out of moth balls in the I used the dough cyle and then formed my dough and let it rise in the loaf pans for the final rise. It is by far a 99% increase in looks and taste. The crumb is soft instead of being cake like. Wonder what I was doing wrong with the kitchen aid. not kneading enough or kneading too much. Is it the warmth of the bread machine in the kneading process and then that first rise. I don't know. I just know I am beyond words here. My bread is beauteous!!!

Sandy in Fl

JIP's picture

You can find a video of Nancy Silverton making her olive bread on Julia Child show here .  I believe she says it is better for that particular bread so it doesnt heat up the dough.  As far as "snobs" go alot of people (not myself) would say there is none bigger that Silverton so I don't think this is too bad a thing to do.

KosherBaker's picture

I've always been curious about, what happens to the gluten strands in the dough, when they encounter those sharp blades of the food processor running at high speed.


dougal's picture

Its tough on the processor, and its the closest home simulation of industrial/supermarket bread.


Pulse to bring the ingredients together. Let it sit for a few minutes. Pulse it again for a few seconds (probably less than 30 seconds running time).

Alternatively, some would say just whizz it for about two minutes.

Anyway, its hard on the processor. So use unambitiously small quantities as you test your machine. Don't blame me if you break it. I've said use small quantities, and pulse it.

And yes, you can overmix a dough to excessive floppiness in a processor. (If your processor survives.)


You should find that it'll rise faster than hand or (gentle) mixer dough (and collapse to overproof faster) because of the different way the gluten has been developed.

Its not so much the gluten formation as its being oxidised by the intensive mixing. Hence the faster setup, and faster overproof.

Vitamin C addition helps to strengthen the dough gluten for longer.

Some extra yeast may help to get more rising done in the shorter time before the dough/gluten becomes over-ripe.

The extra yeast will produce a bread that goes stale faster, so you might start thinking about putting in other additives to extend the 'shelf life'...


If you want to learn about taking this method to extremes (in search of more profitable baking), then read up on the "Chorleywood Bread Process" - the way almost all industrial bread is made in the UK. IIRC, mixing, rising and baking is all finished in about an hour and a half...

It doesn't make the type of bread I want to make.

But, if you limit the processing, yes its a quick way of combining smallish quantities of dough ingredients, but it still seems to be leading in the wrong direction - copying a low-process-cost method instead of a method aiming for high quality in taste and texture.