Kneading with processor makes Easter breads easy

Everyone appreciates the homebaked yeast breads traditionally associated with the Easter season. Unfortunately, tradition takes a sharp turn away from reality in terms of available hours most people have to actually create these masterpieces in their own kitchens. All that mixing and kneading can be a real energy and time-sapping experience.

But with the aid of your trusty food processor, the mixing and kneading is done with the punch of a button, in 60 seconds or less. So go ahead and volunteer to bring a fancy coffee cake or egg bread to that spring brunch or dinner. If one of the following recipes isn’t exactly what you had in mind, consider adapting one of your favorite yeast dough recipes. The tips about mixing and kneading will help.

Processor mixing: Fit the work bowl with the metal blade. Add the dry ingredients, butter, margarine or oil, and eggs to the bowl and turn the machine on. With the machine running, slowly pour the yeast mixture and any additional liquid through the feed tube, only as quickly as the flour can absorb it. (If you add it too quickly, it may slosh around the bottom of the work bowl and work up into the inside of the blade.) When all the liquid is absorbed, the dough should mass together into a moist, cohesive ball that frees itself from the sides of the work bowl and swings around the inside of the bowl.

Processor kneading: Once you’re satisfied with the consistency of the dough, process it for about 40 to 60 seconds to knead it fully and to allow the gluten to develop. After 40 seconds, stop the machine and remove the dough. Stretch it with your hands; it should be uniformly smooth, soft and slightly sticky. If it has any hard knots, return it to the work bowl, process it for about 10 seconds, then test it again. It should stretch easily, like taffy. If it doesn’t, process it for 10 seconds longer.

One last thing: Since you’ll most likely be baking the day ahead, you’ll need to reheat your masterpiece before serving. To do so, place room-temperature yeast bread or coffee cake on a cookie sheet and put into a cold oven. Turn oven to 350 degrees and bake until heated through, but not browned, about 15 to 18 minutes.

This classic recipe for challah is mixed and kneaded so easily in the food processor that the only challenge is double-braiding the dough into the traditional shape.

Braided egg bread

Using a food processor with metal blade, process one egg and 1/2 teaspoon of the salt for 3 seconds; remove and reserve. It is not necessary to wash work bowl.

Stir yeast and sugar into the warm water and let stand until foamy.

Still using metal blade, put flour, remaining two eggs and remaining 1 teaspoon salt into work bowl and turn on machine. Pour yeast mixture through feed tube and process until dough cleans inside of work bowl. If it sticks, add more flour by tablespoon through feed tube, letting each addition work in before adding more. If dough is crumbly, add water by teaspoon through feed tube, letting each addition work in before adding more. Once desired consistency is reached, process dough until uniformly supple and elastic, about 40 seconds. It is not necessary to knead the dough by hand.

Transfer the dough to an oiled bowl and rotate to coat entire surface with oil. Cover with oiled plastic wrap and let rise in warm spot, 75 to 80 degrees, until doubled, about 1 hour.

Punch dough down on floured board. Divide into 2 unequal portions, one about 9 ounces, and the other about 18 ounces, a 2-to-1 ratio. Divide the larger portion into thirds. Roll and stretch each piece into 14-inch rope. Place ropes lengthwise on counter in front of you, spacing them 2 inches apart. To begin braid, lift rope on right and place it between center rope and left rope. Now take left rope and place between center rope and right rope. Repeat these two movements until braid is complete; never start with center rope. Pinch ends together tightly and tuck them under. Transfer braid to a large greased baking sheet

Divide smaller portion into thirds and roll each into 10-inch rope. Braid as described above. Place this braid on top of larger one. Pinch in several places to join 2 braids. Drape loosely with oiled plastic wrap and let rise in warm spot, 75 to 80 degrees, until doubled, about 1 hour

When loaf has doubled in size, brush with reserved egg glaze and sprinkle with poppy or sesame seeds, if desired. Bake in center of 400-degree oven for 10 minutes. Reduce oven temperature to 350 degrees and bake until loaf is golden brown and sounds hollow when rapped on bottom, about 20 minutes longer. Immediately remove from pan and cool on wire rack. Makes one 15-inch loaf

From "Fast and Flavorful – New Food Processor Recipes," Volume II, by Abby Mandel