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Mixing dough in the food processor .

chopsaw

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Nice work. No food processor here either, just the KA.
Thanks . Stand mixer works great . Just keep at it . Try this next time you mix some up .
I'll have the dry in the bowl of the stand mixer .
Add the warm water and run the mixer just to combine . Maybe a minute or so .
Leave the head down and cover the mixer bowl with a towel . 10 minutes .
Remove the towel and finish mixing .
I personally don't knead the dough after it comes out of the mixer , but if you do watch how much flour you add to it .
chopsaw, great instructions and photos,
Thank you Dave .
 

Winterrider

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Will definitely give it a try. I'm not done yet :emoji_wink:
 

forktender

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Been messing around with this for awhile . Gives really good results . BrianGSDTexoma BrianGSDTexoma , @tropics I don't have an exact recipe for this , because I add the dry to the bowl of the food processor , then spin it up and add the liquid just until it pulls away from the sides .
I start with 2 cups of flour . Use what you have , or like . Then put warm water in a 2 cup measure . I add the water around 110 degrees .
The yeast , salt and sugar varies . I use less yeast for thin pizza crust , more for bread , rolls or thick crust pizza .
I did these rolls awhile back , but the loaf of bread in the Chuck flat thread was made the same way .
So as a starting point for rolls or bread , to the 2 cups flour I added ,
2 tsp yeast
1 1/4 tsp salt
1 tsp sugar
Put that in a food processor and spin it up to combine .
View attachment 492148 View attachment 492149
I use water out of the tap . Mine comes out pretty warm . Let it cool , and add around 110 degrees
Looks like I used Rapid rise . I think that was all I had at the time . Use what you have .
View attachment 492150
Spin the food processor , and drizzle the water in slowly , just until it pulls away from the sides .
You won't use all of the water .
View attachment 492151
The measuring cup was over the 2 cup line . You can see it didn't take much to
come together . Some days it takes more . Depends on the weather .
View attachment 492152
If it's a bit sticky I use Olive oil to keep it from sticking to my hands .
Adding flour dries it out . If it comes away from the sides clean you should be good .
Oil a bowl , turn the dough onto itself . Let it double in size .
View attachment 492153
After the first rise , I punch it down . I either shape it for a loaf , or split it for rolls .
Let rise again .
View attachment 492156 View attachment 492157
Was pretty cold in the house when I did these . Had a hard time getting them
to rise . Sprayed with non stick oil and added some everything bagel seasoning
to the top .
View attachment 492158 View attachment 492159
That dish is about 30 years old . Seen alot of use , and Lasagna .
View attachment 492154
Cooked in the 360 .
View attachment 492160
I temp all my breads between 190 / 200 .
Or look for a hollow sound when tapped on the bottom .
I tab some butter on top when they come out of the oven .
View attachment 492162 View attachment 492163
Cut open .
View attachment 492164
Here's another batch . Same method . Better rise .
View attachment 492165 View attachment 492166
View attachment 492167 View attachment 492170
These have great flavor and fantastic chew . The idea is you're getting a correct amount of
wet to dry by adding it this way , instead of using a set amount of liquid .
Just a hands on approach .
YUMMM!!! Those look perfect.
That is exactly how I pretty much cook or make everything. I don't follow recipes very often in fact hardly ever. Sicilian Grandparents Aunts, Uncles and my Ma taught me to cook by feel, smell and taste.

I love recipes written like yours...I can relate.👍
 

HalfSmoked

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Nice step by step post. You made it look easy peasy.

Warren
 

BrianGSDTexoma

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Nice work. No food processor here either, just the KA. I think the last batch of buns, turned out like hockey pucks. Might have mixed too long. Haven't mastered the dough thing yet.
I think that was my problem. I would following mixing times on recipes but think it was just to much.
 

BrianGSDTexoma

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Thanks . They have great texture . I need to figure out the sour dough stuff next .
The sourdough just takes time and planning. One of us would be happy to send you a starter or can make your own. Once you find a process that works for you pretty repeatable.
 

HalfSmoked

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Thanks for the like chop it is appreciated.

You are the master of the dough.

Warren
 

chopsaw

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I think that was my problem. I would following mixing times on recipes but think it was just to much.
Yup . Remember all of these things are someone else's opinion of what's good . I see " knead on the counter 15 minutes " I know it works if done right . I could never get it right .
I always suggest use things for ideas , then do what you know .
 

daveomak

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Hey Chop.... I try bread recipes using their measures... They don't work...
Soooooo, I'll try "No measurements required" method....

Thanks..... Dave
 

chopsaw

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I'll try "No measurements required" method....
I was measuring everything , then I started weighing everything . Came out great one time , then next time would be to wet or dry .
This way I've been getting good results everytime .
Thanks for looking .
 

olecrosseyes

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Thanks neighbor! I've taken notes from this. Might be a while before I can make my aunts dinner rolls with you're version but I'm gonna do then yet!
Thanks chopsaw!
 
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olecrosseyes

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Thanks my friend for the like!
If I ever get to trying bread again I will try to remember to!
Thanks again Neighbor!
 

BrianGSDTexoma

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I tried this couple weeks ago. Don't think my cheap processor made for this but rolls where good. Maybe can use same idea with my small stand mixer.
 

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