Thanks to its high RPM (rotations per minute), a food processor can knock out bread dough in a mere fraction of the time it takes in a stand mixer. It’s shockingly speedy and surprisingly simple. The resulting loaf is soft and buttery, well suited for morning toast or afternoon sandwiches. Using cold butter and water is intentional––the machine generates enough heat to warm up the ingredients by the time the dough comes together. The recipe relies on a large-capacity food processor and its sturdy motor (we like the Cuisinart 14 Cup). Anything smaller than 12 cups can and will burn out.
Take the time to press out and pop any large air bubbles as you shape the dough into a log. Air pockets trapped in the dough will continue to expand as the bread rises and appear as yawning gaps in the final loaf. A few pokes with a thin metal skewer as you roll the dough generally does the trick.
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What you’ll need
14-Cup Food Processor
$320 $300 At Amazon
Loaf Pan
$20 At Amazon
Scale
$30 At Amazon
Large Bowl
$25 At Amazon
Recipe information
Total Time
40 minutes (plus 3 hours for rise)
Yield
Makes one 8½x4½" loaf
Ingredients
Preparation
Step 1
Process ¼ cup (50 g) sugar, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 2¼ tsp. instant yeast, and 1 cup cold water in food processor fitted with the metal blade until sugar and yeast are dissolved, about 2 minutes. Scrape down sides of bowl. Add 3 cups (375 g) bread flour and process until dough comes together and forms into a ball around the blade, about 1 minute.
Step 2
With the motor running, add 6 Tbsp. chilled unsalted butter, cut into ¼" pieces, and process until butter is incorporated and dough forms into a ball around the blade again, about 2 minutes. (Properly mixed dough will be smooth, soft, and slightly stretchy; undermixed, it will feel sticky and easily break into soft clumps when pulled.) Turn dough out onto a surface and form into a smooth ball.
Step 3
Lightly oil a large bowl with vegetable oil. Transfer dough to bowl and turn to coat with oil. Cover with a plate or lid and let dough rise at room temperature until puffy and nearly doubled in size, 2–3 hours.
Step 4
Lightly oil an 8½x4½" loaf pan; line bottom with a strip of parchment paper. Transfer dough to surface (no need to flour) and roll out to about a 12x8" rectangle. Rotate dough so a short side is closest to you and roll up tightly into a log. Place, seam side down, in prepared pan, nudging to fit snugly; pat down firmly to an even thickness. Cover loosely with plastic wrap and let rise at room temperature until dough is ½" above rim of pan, 1–1½ hours.
Step 5
Place a rack in middle of oven; preheat to 375°. Remove plastic wrap and bake bread until deep golden brown (an instant-read thermometer inserted into the center should register 190°), 25–30 minutes. Transfer to a wire rack and let bread cool in pan 5 minutes. Turn bread out onto rack and let cool completely before slicing.
Do Ahead: Dough can be made 1 day ahead; cover tightly with plastic wrap after first rise and chill. Roll out and shape while still cold; second rise (in pan) will take about 2 hours longer. Bread can be baked 2 days ahead; store in a paper bag or bread box at room temperature, or slice and freeze up to 1 month.
