Just got a brand new KitchenAid 12-cup food processor. The old one was too old, small and low-powered to handle a bread dough—but the new one should be able to cope.

So—what bread(s) do you recommend I make to “christen” it?

We don’t have a starter—but do have the usual sort of bread-making ingredients. We don’t have a stand mixer either, so until now everything was kneaded by hand. I would love to try out some sort of bread that doesn’t work well by hand but works great in a food processor.

Oh, we do have a copy of the Bread Bible, of course!

Hi Barbara - try the Ricotta Bliss Bread from the Blog:

http://www.realbakingwithrose.com/2007/07/food_processor_ricotta_bliss_b.html

I was going to make the same suggestion as Patrincia—-and also the beer bread recently posted.  Regarding another comment, to my knowledge, the breads that are most difficult to make by hand (those with high hydrations) do not work well in a food processor either.  The wet dough lifts the blade up and out of place—at least, I remember reading that in the bread bible.  I think there is a section in chapter 1 that discusses this.

FYI - that gorgeous loaf of bread pictured under Matthew’s name is the Ricotta Bliss Bread baked in a loaf pan instead of free-form.  (so professional looking)

Thanks everyone! I’ve put ricotta on my shopping list for tomorrow. (Also eggs, butter, sugar, milk—it’s definitely time for a big shopping run.)

Mona, at this time of year in Wisconsin, heating up the house is a benefit! I can see how it might be different in Bangalore…

Just about to go off to work, wondering if I’m going to get snowed/iced in and have to stay overnight. It’s been a long, snowy winter here.

Thanks for all your suggestions!

Brrrrr…. I lived in MN for close to 7 years.  Nice place though!

Hi there,

I highly recommend the Prosciutto Ring!! I just made it last week for the first time.  It mixes in about 2 minutes in the food processor.  Be ready for a dense, hearty loaf.  It would be great with some meat and potatoes and a nice stiff red wine.  Plus, you get to just tear into it with your hands, and that is always more fun!! I also highly suggest brushing it with the bacon fat before and after baking.  SO DELICIOUS!!

Thanks, everyone! I got home fine—the bad weather all passed to south of us.

It’s been an exceptionally snowy winter in the Upper Midwest this year. In our area of southern Wisconsin, we’ve set a brand-new record for amount of snowfall. And winter isn’t yet over!

The weather was fine for our shopping trip so now I’m stocked up and ready to bake on Thursday.

My picture is of a Shaker Lemon Pie I made a number of years ago. The recipe was from Bernard Clayton’s book—I think it’s called “Complete Book of Pie and Pastry” or something like that. (An excellent book, by the way, with a lot of good recipes.) The filling recipe is actually pretty similar to Rose’s recipe in the Pie Bible but she adds an extra egg yolk, and has some good tips on slicing the lemons.

I think Martha Stewart recently said her favorite pie was a Shaker Lemon Pie.

http://www.marthapedia.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=044fe38e6ec0f010VgnVCM1000003d370a0aRCRD&autonomy_kw=shaker lemon pie&rsc=header_2

Patrincia - 23 February 2008 10:29 PM

FYI - that gorgeous loaf of bread pictured under Matthew’s name is the Ricotta Bliss Bread baked in a loaf pan instead of free-form.  (so professional looking)

Oh YES! Matthew’s [Ricotta Bliss Bread] Avitar inspires me to try the recipe too [for the food processor]. Matthew the bread looks delicious. Do you have other baking photos to share? I dabble with photography, mostly just for my baking & cooking, but I am such a novice.—Sharon Anne