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Ask your food processor to knead for 1 minute.

Ask your food processor to knead for 1 minute

With yeast breads, it's the mixing and kneading that take most of your effort. But when a food processor does the work, these steps get done quickly and easily.

The procedure is elementary: measure dry ingredients into the work bowl. With the motor running, slowly pour in dissolved yeast and any other 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 dry ingredients--enough to make one loaf. We designed these five recipes in one-loaf proportions; in the sourdough recipe, you split the dough to make two small baguettes. To make more than one loaf, we found it easiest to make two consecutive batches, even if you have a larger work bowl.

Unless you have a special plastic blade just for yeast doughs, use the metal blade. It's important not to process the dough more than 60 seconds. Any longer and the dough overheats (and may work up under the blade and onto the drive shaft, making quite a mess). Also, you can overtax the motor; if the machine begins to slow down, stop it and check the dough. If dough is too wet or sticky, add a tablespoon of flour at a 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 10 minutes. Stir in oil.

In a food processor fitted with a plastic dough blade or metal blade, combine 2 1/2 cups of the flour, the cornmeal, onion, celery seed, salt, sage, rosemary, and pepper; process just to blend. Add the egg. With machine running, pour in yeast mixture in a slow, steady stream.

Run machine for 45 seconds to knead dough. It should be slightly sticky; if too wet, add some of the remaining flour, 1 tablespoon at a time.

Remove dough and shape into a ball. Turn ball over in a greased bowl, cover with plastic wrap, and 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 into a smooth loaf. Place in a greased 4 1/2- by 8 1/2-inch loaf pan. Cover lightly with plastic wrap; let stand until loaf has risen about 1 1/4 inches above pan rim, about 45 minutes. Discard plastic.

Bake in a 375| oven until well browned, about 35 minutes. Turn out of pan onto a rack to cool. Makes 1 loaf, about 1 3/4 pounds. Slice for sandwiches or make into croutons to stuff a bird; toasting brings out the 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 until foamy, about 10 minutes.

In a food processor fitted with a plastic dough blade or metal blade, 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 slightly sticky; 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 into a smooth ball. Place on a greased 11- by 14-inch baking sheet and flatten into a 7-inch-diameter round. Cover lightly with plastic wrap and 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 a 375| 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, about 10 minutes. Stir in the molasses and oil; set aside.

In a food processor fitted with a plastic dough blade or metal blade, combine chocolate, bran, caraway seed, fennel seed, and salt; process until chocolate is finely chopped. Add the rye flour and 1 1/2 cups of the all-purpose flour. With motor running, pour in yeast mixture in a slow, steady stream.

Run machine 45 seconds to knead dough. Dough should be slightly sticky; if too wet, add some of remaining all-purpose flour, 1 tablespoon at a time.

Remove dough and knead briefly with floured hands; shape 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 1/2 hours.

Punch down dough and knead briefly on a floured board to shape into a smooth ball. Place on a greased 11- by 14-inch baking sheet. Flatten ball slightly to make a 6-inch-diameter round.

Cover with plastic wrap and let rise until loaf is about 2 1/2 inches 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 1/2 pounds.

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 10 minutes. Stir in molasses and oil.

In a food processor fitted with a plastic dough blade or metal blade, process the whole-wheat flour, 1 cup of all-purpose flour, the wheat germ, and salt just to blend. With motor running, pour in yeast mixture in a slow, steady stream.

Run machine 45 seconds to knead dough. Dough should be slightly sticky; if too wet, add some of remaining all-purpose flour, 1 tablespoon at a time.

Shape dough into a ball; turn over in a greased bowl. Cover with plastic wrap and 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 into a smooth 10-inch-long oblong. Cover lightly with plastic wrap and let rise until almost doubled, about 45 minutes; discard plastic.

With a razor blade or sharp knife, cut three 1/2-inch-deep lengthwise slashes on top of loaf. Brush lightly with egg mixture. Bake in a 375| oven until well browned, about 35 minutes. Let cool on a rack. 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, about 10 minutes.

In a food processor fitted with a plastic dough blade or metal blade, combine yeast mixture, starter, and 2 cups of the flour; process to blend. Let stand at room temperature, with bowl lid on, until mixture doubles in size, about 1 1/2 hours. Add salt and 1 cup of the remaining flour; process to blend well.

Run machine 45 to 60 seconds to knead dough. Gradually add some of remaining flour, 1 to 2 tablespoons at a time, until dough is just slightly sticky to touch.

Remove dough and knead briefly on a floured board to shape into a smooth ball. Divide in half. Shape each half into a smooth log about 12 inches long. Set loaves on a piece of stiff cardboard generously sprinkled with cornmeal. Cover lightly with plastic wrap and let rise until puffy and almost doubled, about 45 minutes; discard plastic.

Adjust oven racks so they are at the two lowest positions. Place an ungreased 14- by 17-inch baking sheet on top rack and a rimmed 10- by 15-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 four 1/2-inch-deep diagonal slashes on top of each loaf. Evenly brush cornstarch mixture over each loaf. Pour about 1/4 inch of boiling water into the rimmed pan in the oven. Carefully slip both loaves off cardboard, keeping slashed sides up, onto the top baking sheet in oven.

Bake in a 400| oven; after 10 minutes, brush loaves again with cornstarch mixture. Bake until golden, about 20 minutes longer. Cool on racks. Makes 2 baguettes, about 3/4 pound each.

Photo: With motor running, slowly pour yeast mixture and any other liquid ingredients into mixed dry ingredients

Photo: Stop machine when dough forms a ball. Dough should be slightly 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 into loaf, then let rise again
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Oct 1, 1984
Words:1716
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