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Mixing dough with a high-powered food processor is efficient, quick and easy, but requires practice and some precautions.
General Directions
- Refer to your processor’s manual to check its bowl size and motor capacity. If the flour amount in a recipe is beyond your machine’s capacity, mix in small batches, then combine doughs to rise and shape.
- Hydrate yeast in 1/4 cup warm (110-115ºF) water in a small bowl or
2-cup liquid measure. Adding a small amount of sugar starts the fermentation process and proves the yeast is active.
- Place dry ingredients in bowl; pulse to combine.
- Add cold liquids to yeast mixture. A high powered food processor heats ingredients as it vigorously blends. Using cold liquids moderates the temperature of the dough to within the ideal 77-80ºF range.
- Pour combined cold liquid ingredients slowly through the feed tube with the machine running. Keep a steady stream but only as fast as flour will absorb it.
- Think seconds, not minutes to make a soft, elastic dough. In a mere 40 seconds or less dough is formed in a food processor. If allowed to mix longer, dough looses its elasticity and becomes wet and sticky, even with the addition of more flour. Over-kneaded dough cannot be rescued. The only alternative is to start over and watch processing time more closely.
- Check dough consistency and make adjustments if necessary. If dough is stiff and somewhat dry, add 1 teaspoon water; if soft and sticky, add 1 tablespoon flour. Close lid and process for 10 seconds. Check dough consistency again; make additional adjustments if necessary.
- Add nuts, fruits and seeds at the very last few seconds of mixing, to distribute them throughout the dough. Over-processed, they become unrecognizable.
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