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.
Ingredients
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)
Instructions
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.
Tip:
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.
About Eating 
I loved your violet jam and jelly receipts.
Do you ever sell them?
I’m not a cook. But we have had violets in salads.
Thank you, Ruth Mounts
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Hi, Ruth,
I’m so glad you like the recipes! I don’t sell them, but my friend Erin does sell the same jellies at the Cincinnati Nature Center. Are you near there?
Blessings,
Rita
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Where is referenced information regarding the use of old-fashioned oats vs. quick-cooking oats? Thank you!
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Hi, Vicki,
I posted a tip at the end of the recipe – yes you can certainly sub in old fashioned for quick. But let the dough sit a few extra minutes since old fashioned oats are larger in size and tend to absorb moisture more slowly than quick cooking. Let me know if you make them and how you like them.
Blessings,
Rita
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Thank you for sharing this fantastic recipe! I love the idea of using a food processor to make yeast bread — it really simplifies the process. The step-by-step instructions are so easy to follow, and the result looks delicious! I can’t wait to try this recipe and enjoy some fresh, homemade bread. Keep up the great work
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Hi, Stacey,
I’m hoping you try this recipe, as it is easy and really good tasting.
Blessings,
Rita
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Thank you for sharing this fantastic recipe! Using a food processor to make yeast bread is such a time-saver, and your detailed instructions make it seem so easy. I love how you’ve broken down each step clearly, making it approachable even for beginners. I’m excited to try this out and enjoy some homemade bread. Great post
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I’m so glad you want to try this. Let me know how it turns out!
Blessings,
Rita
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Great recipe! Just a quick question – is there a difference in how the bread turns out when using old-fashioned oats versus quick-cooking oats? Would love to know which you recommend and why. Thanks so much.
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Hi, Millie,
Old fashioned oats are processed in larger pieces. That’s the big difference so I would say use what you have!
Blessings,
Rita
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This recipe looks fantastic! I love how simple and easy it is to make bread with a food processor. The step-by-step instructions are clear, and I can’t wait to try this out for a fresh homemade loaf. Thanks for sharing such a great recipe!
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It is easy, Fidel, and a good textured bread. Let me know if you make it.
Blessings,
Rita
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This recipe sounds fantastic! Using a food processor to make yeast bread seems like a game-changer for both time and effort. I can’t wait to try it out. Thanks for sharing such a simple yet delicious approach to homemade bread-making!
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Do let me know how it turns out. And it is easy.
Blessings,
Rita
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Great food processor bread recipe! It was very easy to make because the directions were clear and easy to follow. I will need to double the recipe to make two loaves. Thanks for sharing your knowledge with us!
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Thank you, Eunice, for checking it out and making it.
Blessings,
Rita
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