No smell can outmatch homemade bread baking. It can fill a kitchen with such a wonderful aroma while you impatiently wait for those loaves to bake to perfection! So if you love fresh homemade bread but hate the mess, I suggest investing in a food processor and sampling my Foolproof Food Processor Bread recipe.
My recipe is so easy that I promise it is foolproof even if you never baked yeast bread before. No more sticky hands and doughy fingers when baking bread if you have this appliance. All you have to do is follow my directions and measure accurately while your processor does the sloppy work!
My Foolproof Food Processor Bread Recipe Is So Easy!
3/4 cup water
3 tablespoon margarine
2 eggs
1 package active dry yeast
1 tablespoon sugar
1 teaspoon salt
3 cups sifted flour
Heat your water and margarine over low heat until very warm–but not hot.
Using the knife blade, process yeast, sugar, salt and 1-1/2 cups of your sifted flour for a few seconds to mix. With the processor running, add the heated margarine mixture in a steady stream through the feed tube until well mixed (about 10 seconds). Add eggs and process an additional 10 seconds. Add rest of the flour and continue processing until the dough is smooth and elastic (about 60 to 90 seconds).
Dough will be ready to be shaped into a smooth ball at this stage. Place in a large greased bowl, greasing the top and covering. Place in a warm area until doubled in size (about 45 minutes).
Punch down after doubled and shaped into a 9″ x 5″ loaf pan.
Cover and let rise again until doubled (about 45 minutes more).
Bake at 375 degrees for about 30-40 minutes or until the loaf sounds hollow when tapped. This makes one big loaf.
Allow the bread to cool in the pan for at least five minutes before removing.
ENJOY!
You also might want to try another delicious bread that I make. My Favorite Oatmeal Bread is nutritious and delectable. Also, go to the Search Box and type in breads for more of my home-tested, favorite recipes.
My food processor bread is so simple, delicious and won’t leave you with a mess.
- 3/4 cup water
- 3 tablespoon margarine
- 2 eggs
- 1 package active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 cups sifted flour
Heat your water and margarine over low heat until very warm–but not hot.
Using the knife blade, process yeast, sugar, salt and 1-1/2 cups of your sifted flour for a few seconds to mix. With the processor running, add the heated margarine mixture in a steady stream through the feed tube until well mixed (about 10 seconds). Add eggs and process an additional 10 seconds. Add rest of the flour and continue processing until the dough is smooth and elastic (about 60 to 90 seconds).
Dough will be ready to be shaped into a smooth ball at this stage. Place in a large greased bowl, greasing the top and covering. Place in a warm area until doubled in size (about 45 minutes).
Punch down after doubled and shaped into a 9″ x 5″ loaf pan.
Cover and let rise again until doubled (about 45 minutes more).
Bake at 375 degrees for about 30-40 minutes or until the loaf sounds hollow when tapped. This makes one big loaf.
Allow the bread to cool in the pan for at least five minutes before removing.
ENJOY!
Mmmm…Yeast Bread!! This is a must try for me & it sounds pretty easy TY!! Found you on he Retail Therapy Hop hopping along…Stop by mine if you get a minute~~ Shari (following you via GFC & emails)http://www.1grown2togo.blogspot.com
which blade is the knife blade?
Author
I use the metal blade instead of the plastic one meant for dough. It just seemed to work the dough better in my opinion. I save the plastic one for making pasta dough.
My bread was really heavy and dense…don’t know what I did wrong?
Author
Hi,
You might have used water that was too hot and killed the yeast, which would account for the heaviness. Something else that could explain your problem is adding too much flour. When you dough is forming into a ball, you want to see nothing sticking to the sides of the bowl. Touching the dough ball should be soft and pliable. Yet, if put in too much flour, the bread could also be heavy.
Maybe in your case, you might find it easier to proof the yeast first. Put the very warm water with about a teaspoon of sugar (from that tablespoon in the recipe), stir it and give it a few minutes. When you see the yeast start bubbling, then you didn’t accidentally kill the yeast with overly hot water when pouring it over the dry yeast and dry ingredients in the food processor. This might be an easier solution for you because this recipe really turns out beautifully for me.
Can i use milk that haas curdled in place of the water?
Author
I never tried sour milk for this recipe. However, if you would use 1/4 cup of water (for your yeast) and the rest sour milk the same way, it should work. When I have sour milk and want to make bread, I make my sour milk bread recipe.
Thanks gonna try both tomorrow;
the loaves look beautiful!!
I made this bread this afternoon and it is amazingly delicious!!!!!!!
Author
Hi Cathy,
I am so glad that you enjoyed my recipe. Thanks for the compliment. I really appreciate it. I hope that you will stick around and follow.