Posts Tagged ‘How to make bread in a food processor’

Oatmeal Bread with Homemade Oat Flour

August 12, 2012

I was surfing the web for oatmeal pancakes yesterday and found a keeper recipe at Smitten Kitchenthat uses homemade oat flour…what a revelation.  Deb always has great recipes with DIY tips in her witty blogs.   So this recipe for Oatmeal Bread is inspired by made-from-scratch oatmeal pancakes.

I love to bake bread but I hate to knead dough so my food processor really gets a workout…it does such a good job of kneading in half the time.  I’m sure you can find oat flour at better grocery stores and probably pay plenty for it.  Its like buying almond flour versus making your own from blanched almonds.  Your food processor will do the job for a lot less and the results are pretty comparable to store bought.  All that is required is Quick Cooking Oats, not Instant Oatmeal. Whirl them in your food processor until they’re the consistency desired…not too fine but not too course.  Of-course, if you want a finer texture you can always use a coffee grinder.  If you don’t like the results, you can always make oatmeal pancakes or an oatmeal bath balm.

This bread is healthy with plenty of fibre from the whole wheat and oat flours plus its moist with a tender crumb and nutty flavor.  It toasts beautifully and makes a tasty pallet for hot or cold sandwiches.  Think roast beef and mustard…with a beer!!

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No-Knead English Muffins

July 3, 2012

This recipe is from the The Joy of Cooking but the method is myown.  If you love to make bread but hate the kneading then a food processor is the way to go.  These muffins are baked on a griddle so when they are split with a fork there’s craters and crevices where butter or Hollandaise sauce can pool.  They’re just a tad bit chewy even when toasted but so fresh when made at home.

While living in Tonga it was impossible to buy English Muffins, Bagels, croissants, rye bread and other specialty breads so the only thing to do was to find recipes that worked and make them from scratch.  After much practice and experimenting I finally developed this muffin method so I could serve Eggs Benedict in my restaurant.  My customers were always delighted.

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