This food processor bread recipe makes the best homemade bread — two loaves in about three hours!
Ingredients
- ½ cups warm water (100 to 110 degrees F/40 to 45 degrees C): 1 piece
- bread flour: 4 tsp
- active dry yeast: 1 pack (.25 ounce pack)
- white sugar: 1 tsp
- ⅓ cups bread flour: 3 piece
- quick-cooking oats: 0.66667 cup
- whole wheat flour: 0.66667 cup
- ½ tablespoons brown sugar: 3 piece
- ½ tablespoons vegetable oil: 3 piece
- ½ teaspoons salt: 1 piece
Metric Conversion
Stages of cooking
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Pour warm water into a large bowl. Whisk in 4 teaspoons bread flour, yeast, and white sugar until thoroughly combined and sugar has dissolved. Let stand until yeast starts to form creamy bubbles, about 5 minutes.
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Combine 3 1/2 cups bread flour, oats, whole wheat flour, brown sugar, oil, and salt in a large food processor fitted with the dough blade. Start the processor and slowly add enough of the yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead.
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Transfer dough to an oiled bowl and turn until coated. Cover with a damp cloth and let rise until doubled in volume, about 1 hour. Punch down the dough, then divide in half. Form each piece into a loaf; pinch the seams and ends closed.
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Grease two 4x8-inch loaf pans. Place the loaves into the pans, seam-side down. Let rise until dough is one inch above the top of the pans, about 1 more hour.
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Preheat the oven to 350 degrees F (175 degrees C).
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Bake in the preheated oven until the tops are browned, about 35 minutes. Let bread cool in the pans for 10 minutes, then turn out onto cooling racks to finish cooling.
