Yeast Doughs, Quick Breads and Muffins

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Although I have a bread machine and a heavy-duty mixer, I love making yeast dough in my food processor. I can make several batches, shaping them any way I like. If I am busy, I can refrigerate the dough for a few hours (or even days), then take it out and continue when I have time.
Since my first food processor was a 7-cup Cuisinart, my yeast dough recipes were based on approximately 3 cups of flour and made 1 loaf of bread. I always used the Steel Blade to mix and knead the dough, with excellent results. I now use a 14-cup model that can make enough dough for 2 loaves at a time.
Today’s models are much more powerful than earlier ones. Many models come with a Dough Blade (either plastic or stainless steel). The more powerful, larger models also feature a Dough Cycle that works in conjunction with the Dough Blade at a slightly reduced speed. These features prevent the dough from over-heating, help preserve nutrients and produce wonderful artisanal-style breads.
Note: On models that come with nested bowls, the Dough Blade can only be used in the large bowl.
Even if you have an older model that doesn’t include a Dough Cycle or Dough Blade, you can still make excellent breads with your food processor.
Each yeast dough recipe in this book gives step-by-step instructions for mixing, kneading, rising, shaping and baking. 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 (7-cup) processor is 3 to 3¼ cups all-purpose flour or 2½ to 3 cups whole-grain flour. In a large (14-cup) processor, the recommended maximum amount is 6 cups all-purpose flour or 4 cups whole-grain flour (e.g., oats, rye). (Refer to your manual for capacity guidelines.) If your recipe calls for more flour than recommended, divide the recipe in half. Process in batches, then combine the batches and knead together by hand.
FLOUR POWER: When a recipe calls for flour, use all-purpose flour (preferably unbleached) unless otherwise indicated. Do not use self-rising or pastry flour. I often replace some of the flour with whole wheat flour. Instead of all-purpose flour, you can use bread flour, as it has a higher protein content and gives breads a chewy texture. For rye breads, use light or medium rye flour, and for pumpernickel, use dark rye flour. These and other specialty flours are available from King Arthur Flour and can be ordered online. I especially like their white whole-wheat flour—it looks and tastes like you’ve used all-purpose white flour.
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, spelt or other specialty flours.
The weather will affect the amount of flour you need to add to yeast doughs. When it is hot and humid, you will need to add more flour.
Vital wheat gluten helps improve the rising and texture of heavier breads, especially those that rise slowly and that are made with rye flour or whole grains. Add 1 tsp for each cup of all-purpose flour and 2 tsp for each cup of whole grain or rye flour.
YEAST COMES IN SEVERAL FORMS: active dry (also called traditional yeast), instant (also known as fast-rising, rapid rise or bread machine yeast) and fresh cake yeast. Always check the expiry date before using yeast. I buy active dry yeast and instant yeast in a jar rather than individual packages and refrigerate or freeze it for 3 or 4 months.
YEAST SUBSTITUTION GUIDE: 1 Tbsp active dry yeast = 2½ tsp instant or bread machine yeast = ¾ ounce fresh yeast.
I like to proof the yeast first (i.e., test if it is good). Dissolve active dry yeast in warm water (105°F to 115°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 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 dough will take longer to rise. An instant-read thermometer is an excellent way to ensure that the water is the correct temperature.
Using instant or bread machine yeast? Instead of dissolving it in warm liquid, add yeast to the dry ingredients in the processor bowl. Combine the total amount of liquid called for in the recipe and heat to 90°F to 100°F; set aside briefly.
Next, insert the Dough Blade and select the Dough Cycle if your machine has these features. First press the DOUGH button, then the ON button—otherwise the machine won’t start! If your machine does not have a Dough Blade and Dough Cycle, insert the Steel Blade and press the ON button or lever.
Process the dry ingredients (e.g., flour, salt, sugar, herbs) until mixed, about 10 seconds. If using instant or bread machine yeast, process it with the dry ingredients. 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 dissolved yeast mixture to the dry ingredients; process for 10 seconds.
Combine the liquid ingredients (oil, water/milk, eggs) in a large measuring cup. Always start the food processor before adding liquid. Add liquid through the feed tube in a slow, steady stream directly onto the flour mixture, as fast as the flour can absorb it. Do not pour liquid directly onto the bottom of the work bowl. If the liquid sloshes or splatters, either stop adding it or drizzle it in more slowly.
Process until the dough gathers together and forms a mass around the blades, 30 to 45 seconds. The dough will pull away from the sides of the bowl and should be slightly sticky. Add nuts, raisins, herbs, etc., a few seconds before you stop processing, or add them when kneading by hand.
If the dough is too sticky, the motor may slow down, so have ¼ cup flour handy. Dump flour through feed tube while the machine is running and the motor will return to normal speed. If you are worried about adding too much flour, add it a tablespoon or 2 at a time. Sometimes, when the dough is extremely sticky, it may go under the blade and push it up. Simply reinsert the blade, then immediately add 2 Tbsp flour through the feed tube. If the dough is too dry, just add more water, a Tbsp or 2 at a time.
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! See technique described in “Self-Cleaning Processor”.
Technical difficulties? If the motor stops while kneading the dough, turn the machine off and let it cool down for 10 to 15 minutes. Excessive strain may have caused the motor to overheat. Divide the dough into 2 batches and process each batch until well kneaded.
On Cuisinart Elite models, if the large pusher moves when processing dough or other heavy loads, pull out the pusher lock feature, which is located above the handle. (Some vibration is normal.)
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 (not a towel) to prevent the dough from drying out.