Bread #26 Donna Adams' (famous) Food Processor Bread

[linbakesbread]

Good morning fellow bread-bakers.

I’m making my favorite again, Donna Adams’ Food Processor Bread.  We love that bread and it freezes beautifully.  We just ate the last little loaf of my previous batch with tortilla soup this past week.  Time to stock the freezer again!  Also, I’m going to re-format the recipe so that it’s easier to read (for my thousands of readers – haha).

Here is the recipe.  Please bake Donna Adams’ Food Processor Bread with me.

 

Special Tools you will need:

Food processor, such as a Cuisinart

Just a few simple ingredients:

Ingredients:
3/4 cup warm water (approx. 115 degrees)
1 Tablespoon yeast
1/2 teaspoon sugar

2 cups Montana Sapphire flour
1 Tablespoon sea salt (preferably La Baleine fine sea salt)

1 cup cold water (use cold water here because the food processor generates heat as it kneads the dough)
2 to 2 1/2 cups additional Montana Sapphire flour

1 teaspoon olive oil


Directions

Proof yeast:  In a glass measuring cup stir together the warm water, yeast and sugar.  Let sit a few minutes until bubbly.

Make Dough: Combine the flour and salt in a food processor fitted with a dough blade. Blend for a few seconds.  Add the yeast mixture and blend for about 1 minute.

Add additional 1 cup cold water and flour (start with about 1 3/4 cups flour) and knead until dough forms a ball and the sides of the bowl are fairly clean. Add in more flour as needed.  The dough should be soft but workable.  You should be able to take it out of the food processor without the dough sticking to your hands.  

Knead: Dump dough onto a lightly floured counter and knead 1-2 minutes.

First Rise: Add the 1 teaspoon olive oil to the container or bowl that you will let the dough rise in.  Put the ball of dough into the container and turn to lightly coat with olive oil.  Cover with plastic wrap and fasten with rubber band (to trap in the gasses).  Let rise 45 minutes to 1 hour until doubled.  Punch down and then cover again with plastic wrap.

Second Rise: Let rise a second time for 45 minutes to 1 hour until doubled.

Shape dough: Dump dough onto counter and shape into 3 tight, round loaves (see notes).  Place on parchment-lined baking sheet, brush with a little more olive oil (to prevent plastic wrap from sticking) and cover with plastic wrap.

Third Rise: Let rise a third time for 45 minutes.  

Bake: Preheat oven to 425 degrees.  Slash tops and spray with water.  If you don’t have a spray bottle, just sprinkle with water. Bake for 15 minutes, reduce oven to 350 degrees and bake an additional 15 minutes. Remove from oven and let cool on cooling rack.

Notes:

§  I  In order for the shaped loaves to rise properly, then need to be formed into tight balls.  You can do this by pinching the dough together, turning the ball 90 degrees and pinching it together again.  Repeat until the dough is in a tight ball. 

§         Since there is very little fat in the dough, it goes stale quickly.  If you're not eating it the day you make it, wrap in foil, then put in a zip-lock bag and freeze.

To heat and re-crisp the bread, spray bread lightly with water and heat in 425 degree oven for about 5-7 minutes.

 The finished bread!

 

 Reflections on this bake:

 This bread is always good. If there was just one bread that I could make, this is the bread that I would choose.  

 

Rating Category	Rating out of 5
Taste	5
Texture	5
Likeliness to make again	5
Overall Rating	5