Ask your food processor to knead for 1 minute Essay

Ask your food processor to knead for 1 minute With yeast breads, it’s the mixing and kneading that take mostof your effort. But when a food processor does the work, these stepsget done quickly and easily. The procedure is elementary: measure dry ingredients into the workbowl.

With the motor running, slowly pour in dissolved yeast and anyother liquid ingredients. In less than a minute, the dough is mixed,kneaded, and ready to let rise. The average food processor bowl holds 4 cups of dryingredients–enough to make one loaf. We designed these five recipes inone-loaf proportions; in the sourdough recipe, you split the dough tomake two small baguettes. To make more than one loaf, we found iteasiest to make two consecutive batches, even if you have a larger workbowl. Unless you have a special plastic blade just for yeast doughs, usethe metal blade.

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It’s important not to process the dough more than60 seconds. Any longer and the dough overheats (and may work up underthe blade and onto the drive shaft, making quite a mess). Also, you canovertax the motor; if the machine begins to slow down, stop it and checkthe dough. If dough is too wet or sticky, add a tablespoon of flour ata time, turning the machine on and off in short bursts.

Turkey-stuffing Bread 1 package active dry yeast 1 teaspoon sugar 3/4 cup warm water (about 110|) 2 tablespoons salad oil About 2 3/4 cups all-purpose flour 1/2 cup cornmeal 2 tablespoons toasted instant minced onion 1 teaspoon each celery seed and salt 3/4 teaspoon each rubbed sage and dry rosemary 1/4 teaspoon pepper 1 egg Mix yeast and sugar with water; let stand until foamy, about 10minutes. Stir in oil. In a food processor fitted with a plastic dough blade or metalblade, combine 2 1/2 cups of the flour, the cornmeal, onion, celeryseed, salt, sage, rosemary, and pepper; process just to blend. Add theegg. With machine running, pour in yeast mixture in a slow, steadystream. Run machine for 45 seconds to knead dough. It should be slightlysticky; if too wet, add some of the remaining flour, 1 tablespoon at atime. Remove dough and shape into a ball.

Turn ball over in a greasedbowl, cover with plastic wrap, and let rise in a warm place untildoubled, about 1 1/2 hours. Punch down dough and knead briefly on a floured board to shape intoa smooth loaf. Place in a greased 4 1/2- by 8 1/2-inch loaf pan. Coverlightly with plastic wrap; let stand until loaf has risen about 1 1/4inches above pan rim, about 45 minutes. Discard plastic. Bake in a 375| oven until well browned, about 35 minutes. Turn outof pan onto a rack to cool. Makes 1 loaf, about 1 3/4 pounds.

Slice forsandwiches or make into croutons to stuff a bird; toasting brings outthe herb flavor. Polenta Cheese Bread 1 package active dry yeast 2 tablespoons sugar 1 cup warm water (about 110|) 4 ounces sharp Cheddar cheese, cut into small chunks About 3 1/2 cups all-purpose flour 1/2 cup polenta (coarse ltalian cornmeal) or yellow cornmeal 1 teaspoon salt 1 egg Mix yeast and 1 teaspoon of the sugar with water; let stand untilfoamy, about 10 minutes. In a food processor fitted with a plastic dough blade or metalblade, combine the cheese, 3 1/4 cups of the flour, remaining sugar,polenta, and salt; process until cheese is finely chopped. Add the egg.

With motor running, pour in yeast mixture in a slow, steady stream. Run machine 45 seconds to knead dough. Dough should be slightlysticky; if too wet, add some of remaining flour, 1 tablespoon at a time. Shape dough into a smooth ball. Turn ball over in a greased bowl;cover with plastic wrap and let rise in a warm place until doubled,about 1 to 1 1/2 hours.

Punch down dough and knead briefly on a floured board to shape intoa smooth ball. Place on a greased 11- by 14-inch baking sheet andflatten into a 7-inch-diameter round. Cover lightly with plastic wrapand let rise until loaf is about 2 1/2 inches high, about 1 hour;discard plastic. Sprinkle top with about 1 tablespoon all-purpose flour. Bake in a375| oven until well browned, about 35 minutes. Let cool on a rack.Makes 1 loaf, about 2 pounds.

Dark Rye Bread 1 package active dry yeast 1 teaspoon sugar 1 cup warm water (about 110|) 3 tablespoons dark molasses 2 tablespoons salad oil 1/2 ounce unsweetened baking chocolate 3/4 cup shredded bran cereal 1 tablespoon caraway seed 1/2 teaspoon fennel seed 1 teaspoon salt 1 1/2 cups rye flour About 1 3/4 cups all-purpose flour Mix yeast and sugar with warm water; let stand until foamy, about10 minutes. Stir in the molasses and oil; set aside. In a food processor fitted with a plastic dough blade or metalblade, combine chocolate, bran, caraway seed, fennel seed, and salt;process until chocolate is finely chopped. Add the rye flour and 1 1/2cups of the all-purpose flour. With motor running, pour in yeastmixture in a slow, steady stream. Run machine 45 seconds to knead dough. Dough should be slightlysticky; if too wet, add some of remaining all-purpose flour, 1tablespoon at a time. Remove dough and knead briefly with floured hands; shape into asmooth ball.

Turn ball over in a greased bowl. Cover with plastic wrapand let rise in a warm place until doubled, about 1 1/2 hours. Punch down dough and knead briefly on a floured board to shape intoa smooth ball. Place on a greased 11- by 14-inch baking sheet. Flattenball slightly to make a 6-inch-diameter round. Cover with plastic wrap and let rise until loaf is about 2 1/2inches high, about 45 minutes.

Bake in a 375| oven until well browned,about 35 minutes. Let cool on a rack. Makes 1 loaf, about 1 1/2pounds. Whole-wheat Country Loaf 1 package active dry yeast 1 teaspoon sugar 1 cup warm water (about 110|) 2 tablespoons molasses 1 tablespoon salad oil 1 3/4 cups whole-wheat flour About 1 1/4 cups all-purpose flour 1/4 cup wheat germ 1 teaspoon salt 1 egg white beaten with 2 teaspoons water Mix yeast and sugar with water; let stand until foamy, about 10minutes. Stir in molasses and oil. In a food processor fitted with a plastic dough blade or metalblade, process the whole-wheat flour, 1 cup of all-purpose flour, thewheat germ, and salt just to blend. With motor running, pour in yeastmixture in a slow, steady stream. Run machine 45 seconds to knead dough.

Dough should be slightlysticky; if too wet, add some of remaining all-purpose flour, 1tablespoon at a time. Shape dough into a ball; turn over in a greased bowl. Cover withplastic wrap and let rise in a warm place until doubled, about 1 1/2hours. Punch down dough and knead briefly on a floured board to shapeinto a smooth 10-inch-long oblong. Cover lightly with plastic wrap andlet rise until almost doubled, about 45 minutes; discard plastic. With a razor blade or sharp knife, cut three 1/2-inch-deeplengthwise slashes on top of loaf. Brush lightly with egg mixture. Bakein a 375| oven until well browned, about 35 minutes.

Let cool on arack. Makes 1 loaf, about 1 1/2 pounds. Sourdough Baguettes 1 package active dry yeast 1 teaspoon sugar 3/4 cup warm water (about 110|) 3/4 cup sourdough starter, at room temperature About 3 1/4 cups all-purpose flour 1 teaspoon salt Cornmeal 1 teaspoon cornstarch 1/2 cup water Boiling water Mix yeast and sugar with warm water; let stand until foamy, about10 minutes. In a food processor fitted with a plastic dough blade or metalblade, combine yeast mixture, starter, and 2 cups of the flour; processto blend. Let stand at room temperature, with bowl lid on, untilmixture doubles in size, about 1 1/2 hours. Add salt and 1 cup of theremaining flour; process to blend well. Run machine 45 to 60 seconds to knead dough. Gradually add some ofremaining flour, 1 to 2 tablespoons at a time, until dough is justslightly sticky to touch.

Remove dough and knead briefly on a floured board to shape into asmooth ball. Divide in half. Shape each half into a smooth log about12 inches long. Set loaves on a piece of stiff cardboard generouslysprinkled with cornmeal.

Cover lightly with plastic wrap and let riseuntil puffy and almost doubled, about 45 minutes; discard plastic. Adjust oven racks so they are at the two lowest positions. Placean ungreased 14- by 17-inch baking sheet on top rack and a rimmed 10- by15-inch pan on bottom rack, then preheat oven to 400|. Meanwhile, bring cornstarch and 1/2 cup water to boiling, stirring;let cool slightly.

With a razor blade or sharp knife, cut four1/2-inch-deep diagonal slashes on top of each loaf. Evenly brushcornstarch mixture over each loaf. Pour about 1/4 inch of boiling waterinto the rimmed pan in the oven. Carefully slip both loaves offcardboard, keeping slashed sides up, onto the top baking sheet in oven. Bake in a 400| oven; after 10 minutes, brush loaves again withcornstarch mixture. Bake until golden, about 20 minutes longer.

Cool onracks. Makes 2 baguettes, about 3/4 pound each. Photo: With motor running, slowly pour yeast mixture and any otherliquid ingredients into mixed dry ingredients Photo: Stop machine when dough forms a ball. Dough should beslightly sticky; if not, add a little more flour Photo: Five food processor loaves kneaded in less than a minute:clockwise from top left, dark rye, polenta cheese, whole wheat,turkey-stuffing loaf, and sourdough baguettes Photo: After dough has risen once, knead to expel air; shape intoloaf, then let rise again

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