I was going through my bread files (yes, I still have recipes typed on paper) trying to decide which ones I no longer use. Space is a premium in my office.
Well, guess what I ran across in that file? A recipe I had been meaning to try for a long time but had forgotten about. It’s yeast bread made in a food processor. Simple to make and the bread turned out so good. I just had to share the recipe with you.
This makes one loaf of golden brown white bread without a lot of hand kneading.
We ate slabs of it warm from the oven with a thick smear of butter.
If you’ve never made yeast bread in a food processor, you’ll be surprised, I think, at how nice it turns out.
Food processor yeast bread
Some yeast breads require regular active dry yeast. This recipe works with either active dry/regular yeast or rapid/instant/quick rise.
1 package active dry yeast, or rapid/instant rise, 1/4 oz.
1 cup warm water (115-120 degrees)
Pinch of sugar (optional)
2-3 cups all purpose flour – I used close to 2-1/2 cups
1 teaspoon salt
Butter for brushing on top (optional but good)
Dissolve yeast in warm water. Add pinch of sugar to “feed” yeast — this helps it rise and foam a bit faster.
Combine 2 cups flour and salt in food processor. Pulse a couple of times to mix.
Add one half cup of yeast mixture to flour mixture.
Process on and off a couple of times.
Add rest of yeast mixture, repeating on-off process.
Add rest of flour gradually, using on-off process, until dough forms a ball. It will be a bit sticky.
Place dough in buttered or sprayed bowl, turning so entire surface is coated.
Bless the dough! (We bless any food we get our hands into. It’s our way of saying thanks for daily blessings).
Cover and let rise in warm place until doubled, about 1 hour.
Turn dough out and knead a little bit on a floured surface.
Place in buttered or sprayed 9×5 loaf pan.
Let rise again until doubled. If you use regular yeast, it may take up to an hour.
I used rapid rise and it raised in about 30 minutes.
Preheat oven to 375. Bake 20-25 minutes until golden brown. Internal temperature will be 190 degrees. Brush with butter.
Cool a bit before slicing.
Regular, rapid/instant rise yeast: what’s the difference?
Active dry yeast: the most common yeast. It needs to be activated in warm water.
Rapid rise/Instant/quick: names used interchangeably but basically it’s ready to use straight from the package, no need to activate in warm water unless you want to. (I did activate it for this recipe.)
It can be added directly to the dry ingredients. The grains are smaller than active dry yeast so it dissolves easily in the moist dough.