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Ingredients
- Â Â Food Processor
Directions
- The food processor is one of the more efficient ways to knead dough-and because of which, it's easy to over-process the dough. In baker's terms, so much heat is built up from friction which the yeast cells are "burned" and become useless. To compensate, for each c. of water in the recipe, use 1/4 c. hot water to activate the yeast, then 3/4 c. ice water when you start running the food processor. If the machine sounds like it's struggling to process the dough, stop, divide it in half, and knead each half separately.
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