No experience using a food processor for bread, but here are some recipes from Better Homes and Gardens Food Processor Cook Book. Be sure to check the User's Manual that came with your Food Processor for recipes. -Grainlady

...When making yeast breads remember that most processors can't handle more than 3 cups of flour. You may need to cut your recipe in half and prepare consecutive batches to bake the desired number of loaves. Both conventional and easy-mix recipes can be used.

Do not process the dough for more than 60 seconds; if it hasn't formed a ball, shape by hand. If the motor begins to slow down, quickly add a little more flour. This should free the dough from the blade so the motor can return to normal speed.

WHOLE WHEAT BREAD
1 pkg. active dry yeast
1 c. warm water (115F)
2 T. brown sugar
1-1/2 c. all-purpose flour
1-1/2 c. whole wheat flour
2 T. shortening
1 t. salt

Conventional Method: Dissolve yeast in water; add sugar. Combine flours. Insert steel blade; add 2 cups flour mixture, the shortening, and the salt. Process with on/off switch till resembles cornmeal. Add 1/2 c. yeast mixture; process with 4 on/off turns. Let machine run 15 seconds or till ball of dough forms. If dough seems sticky, add 1 to 2 T. all-purpose flour. Do not process more than 60 seconds.

Place dough in greased bowl; turn once to grease surface. Cover; let rise in warm place till double (45-60 minutes). Punch down. Shape into loaf; place in greased 8x4x2-inch pan. Cover; let rise till double (30-45 minutes).

Bake in 375°F oven about 20-minutes. Cool on wire-rack. Makes 1.

Easy-Mix Method: Using ingredients as above. Place steel blade in workbowl; add 2 cups flour mixture, dry yeast, sugar, shortening, and salt. Process with 4 on/off turns till resembles cornmeal. Add 1/2 c. water; process with 4 on/off turns. Add remaining 1/2 c. water; process with 4 on/off turns. Add rest of mixture; continue as above.
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SWISS RYE BREAD
3 oz. Swiss cheese
1 c. milk
1 T. sugar
3/4 t. salt
1 pkg. active dry yeast
3/4 c. rye flour

Insert shredding disk in work bowl; shred cheese. Remove and set aside.

In saucepan heat milk, sugar and salt over medium-low heat just till mixture is lukewarm (110°F), stirring constantly. Stir in yeast; let stand 5 minutes.

Place steel blade in work bowl; add the all-purpose and rye flours, shredded cheese, and half of the milk-yeast mixture. Process with 4 on/off turns. Add remaining milk-yeast mixture; process with 4 on/off turns. Turn machine on again and process about 15 seconds or till ball of dough forms. Do not process more than 60 seconds. (If dough seems sticky to the touch, add 1-2 T. additional all-purpose flour; process with 1 or 2 on/off turns.)

Place ball of dough in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double (45-60 minutes). Punch down. Cover; let rest 10 minutes. Shape into a loaf. Place in greased 8x4x2-inch loaf pan. Cover and let rise till nearly double (30-45 minutes).

Bake in 375°F oven for 35-40 minutes or till done. It top of bread browns too quickly, cover loosely with foil the last 15-20 minutes. Makes 1 loaf.
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WHITE BREAD
1 pkg. active dry yeast
1 c. warm milk (110°-115°F)
3 c. all-purpose flour
1 T. sugar
1 t. salt
1 T. cooking oil

Soften yeast in warm milk; set aside. Place steel blade in work bowl; add 2 cups of flour, sugar, salt. Add half of the milk-yeast mixture; process with 4 on/off turns. Add remaining milk-yeast mixture and oil; process with 4 on/off turns.

Add remaining 1 cup flour; process with 4 on/off turns. Turn machine on again and process about 15 seconds or till ball of dough forms. Do not process more than 60 seconds. (If dough seems sticky to the touch, add 2-3 T. additional flour; process with 1 or 2 on/off turns.)

Place ball of dough in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double (1 to 1-1/4 hours). Punch down. Cover; let rest 10 minutes. Shape into a loaf. Place in greased 8x4x2-inch loaf pan. Cover and let rise in warm place till double (about 45 minutes).

Bake in 375°F oven 40-45 minutes. Remove from pan; cool on wire rack. Makes 1 loaf.

Easy-Mix Method: Use ingredients as above. Place steel blade in work bowl; add 2 cups of the flour, yeast, sugar, and salt. Process with 4 on/off turns. Add half of the milk; process with 4 on/off turns. Add remaining milk and oil; process with 4 on/off turns. Add remaining 1 cup flour; continue as above
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CHEESE BATTER BREAD
1/4 c. lightly packed parsley (stems removed)
2 oz. Parmesan cheese, cut up (1/2 c. grated)
2-1/4 c. all-purpose flour
1 package active dry yeast
3/4 c. cream-style cottage cheese
1/2 c. water
2 T. butter or margarine
1 egg

Place steel blade in work bowl. Add parsley; process till chopped. Add Parmesan; process till parsley and Parmesan are finely chopped. Add 1-1/4 c. of the flour and the yeast. Process with on/off turns till combined.

In saucepan heat together the cottage cheese, water, and butter or margarine just till warm (115° to 120°F) and butter is almost melted, stirring constantly.

With machine running pour heated mixture through feed tube, add egg. Stop machine; add remaining 1 cup flour. Process with 4 on/off turns, continue processing for 5-10 seconds or till well mixed (dough does NOT form a ball). Turn dough into greased bowl. Cover, let rise till double (45-60 minutes). Stir down. Spread evenly in a greased 1-1/2 quart casserole. Cover, let rise till nearly double (about 45-minutes). Bake in 350°F oven for 45-55-minutes. If top of bread browns too quickly, cover loosely with foil the last 15 minutes. Remove from casserole; cool. Makes 1 round loaf.
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BRIOCHE LOAF
Brushing the egg yolk and milk mixture gives the loaf a golden color. Use either a standard loaf pan or a special brioche mold --

1 pkg. active dry yeast
1/4 c. warm water (110°-115°F)
2-1/4 c. all-purpose flour
6 T. cold butter, cut into pieces
4 t. sugar
1/2 t. salt
2 eggs
1 egg yolk
1 T. milk

Soften yeast in the warm water. Place steel blade in work bowl; add flour, butter, sugar, and salt. Process till butter is very finely cut into flour mixture. Add yeast-water mixture and eggs; process about 20 seconds or till mixture forms a dough. Do not process more than 60 seconds.

(If dough seems sticky, add about 1 T. additional flour, process with 1 or 2 on/off turns.) Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in warm place till double (about 1-1/2 hours). Punch down; cover and let rest 10 minutes.

Shape into a loaf and place in a greased 8x4x2-inch loaf pan. OR, shape into a ball and place in a greased 6-cup brioche mold. Cover; let rise till double (about 1-hour). If desired, combine the egg yolk and milk; brush over loaf. Bake in 350°F oven about 30 minutes or till done. Remove from pan; cool on rack. Makes 1 loaf.

Bobby - I have made dough in my FP (I have the 11 cup KA FP and it's RED!

Here's a link to some of the recipes I have collected: Click here

I make bread all the time in my food processor....but it won't work with an el Cheapo FP. The processor needs to have a good powerful motor and a brake...one of those that turns the spinning blade off when you turn the machine off.
Also know your processor's capacity, I have an old Cuisinart DLC 10 easily handles a recipe calling for 4 cups of flour and 1 1/2 cups liquid.
My favorite FP bread is the one from Julia Child that Ann T also uses.
It's just 3 3/4 cups flour, 1 1/2 tsps salt, 4 teaspoons yeast and 1 1/3 cups of water in the processor until it's dough...
Actually Julia says to proof the yeast in warm water and then fill the cup with the yeast in it to 1 1/3 cups with cold water...
But I have simplified and it works fine.
And I make many variants...
Get your self a FP...a good one and we'll talk!
Linda c

Bobby, You can use any bread recipe in your Food Processor. It doesn't have to be a recipe that is specifically developed for a FP. The only thing you have to be concerned with is the amount of flour. Most or many FP can not handle more than 4 cups of flour. Although some of the bigger FP will be able to kneed 6 or more.

You can't go wrong with the recipe that Linda posted. Julia Child's French bread is perfect for the food processor.

Ann

How about no-knead or what I think of as "minimal knead" bread. It turns out that you can make perfectly good bread with little to no effort.

The recipe that I have attached is for sourdough, but the technique of multiple brief kneads works just fine for regular yeast too.

Bobby, here is some helpful information on mixing bread in your KitchenAid mixer. I use mine all the time for mixing bread recipes with very good results. This info is from Betsy Oppenneer's The Bread Book.

Mixing and Kneading Bread in a Heavy Duty Electric Mixer

1.Put dry yeast and proofing water into mixer bowl; whisk, proof yeast.

2.Fit mixer paddle on.

3.Add rest of liquid ingredients (milk, eggs, butter) to the yeast/water.

4.Add half of the flour amount of the recipe and any other dry ingredients.

5.Turn mixer on medium speed (#4 on KA) and beat 2 minutes.

6.Reduce speed to low (#1) and add rest of flour ¼ cup at a time.

7.Remove paddle, scrape well. Attach dough hook.

8.Scrape down sides of bowl, turn speed to #2 and add more flour 1 TB at a time (dough will cling to hook then spread back to sides of bowl).

9.Increase speed to #4 and knead 5 minutes. At the end of this kneading time the dough should cling to the hook and clean the sides of the bowl. If not, add flour 1 TB at a time, until the dough cleans the sides of the bowl.

10.Remove the dough to an oiled bowl, cover with a towel, let rise per the recipe or turn out dough, knead by hand a few times, form into a ball, drizzle a little oil in the mixing bowl, put dough in, swirl in bowl and turn oiled side up, cover, let rise per recipe.

11. Continue to follow recipe directions for shaping loaves and baking.

Bobby:
I had trouble with the Classic KA. riding up the hook to the motor and throwing flour.
Called Amazon and the Co.They sent me a Shipping Ticket,
for UPS. To ship it back.

I put a few dollars more, bought the Pro Model on an Amazon Special. No more problems.

Before that, I always mixed by hand in a SS Bowl.
Only takes a few minutes.
Easier sometimes, than cleaning up Appliances.
But I guess we are all getting spoiled. LOL
LOU

I searched youtube and found many videos. I'm linking one of them below. The recipe in the video doesn't use yeast but I think any bread recipe would work okay in FP. I liked the orderly, concise visuals in this one though.

A while ago when I was just getting back into bread making, Linda C & Ann T encouraged me to give the food processor a try. I found it very easy to use. The only caveat, as Ann mentioned is using a recipe that had no more that 3-4 cups of flour. Just combine all the ingredients (dry ingredients in the bowl and liquids added through the feed tube), using room temperature liquids to counter the warming tendency of the FP. Pulse or mix for about 20 turns. (I always let it rest for about 10 minutes before continuing just to give the liquid time to be fully absorbed.) Then pulse or mix for another 20-30 seconds. Check the dough to see if it needs more liquid or more flour. Once the dough feels "right," then plop it out to rise, shape, & bake like a regular loaf. I found it really easy and convenient.