When should one knead dough in a food processor vs. a stand mixer? Every now and then I come across a bread recipe that calls for a food processor to mix and knead the dough. I know it's very quick, but is it actually the right tool for the job? This recipe calls for a food processor, and every time I make it I'm worried I'm going to destroy the machine: the thing shakes and wobbles alarmingly, so that I have to hold it steady the entire time, and I'm always worried about burning out the motor. And this is a sturdy, 14 C (3.3 L) Cuisinart machine.
So: is it actually preferable to knead dough in a food processor? It just doesn't seem like it's built for that job.
(I'm assuming here that there's an answer beyond &quot;individual preference,&quot; but maybe I'm wrong.)
It's not preferable to use a food processor over a mixer with a hook, it's just a bit faster - food processors spin very rapidly and put a lot of energy into the dough quickly. A dough hook does the same thing, it just takes more time. A lot of it is personal preference, in my case I don't like either and prefer to knead by hand as I enjoy the process, if I am going to use a machine it's going to be my mixer with a hook as I can see the dough develop. With a food processor I'm constantly concerned it will self-destruct and take me with it in an explosion of polycarbonate shards, plus it turn dough rubbery very quickly if you leave it on too long.
So, use your hands, mixer or food processor, they will all get you there in the end.