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Thursday, May 9, 2019

The Dough Blade for the Food Processor: A Real Time-Saver

You may recognize these 2 kitchen tools. But if you don't -- they are food processor blades. The silver one to the left is the regular chop/puree blade. I use this tool most often in my food processor. The plastic tool to the right is the bread dough blade. It's for mixing and kneading yeast bread dough.

I find this blade to be most helpful when I need to get a loaf of bread made quickly, with minimal time spent on my part. I add the ingredients to my food processor bowl, then mix and knead with this blade. I allow the dough to rise right in the processor. Once it has risen one time, I pulse the processor to punch down the dough. Again, I let the dough rest in the processor while I grease my baking sheet.

The only actual hands-on work that I need to perform with this blade is forming the loaf. French bread is the easiest and fastest bread in my baking repertoire, so I mostly make this variety when I'm using my fp.

The other day, I saw that we were running low on sandwich and toast bread, a staple for those taking their lunches with them during the day. I also knew that I had to leave the house in just over 2 hours (and get ready to go in that same time frame). That's not enough time for me to make whole wheat sandwich bread. However, with my fp and the dough blade, I was able to make a loaf of French bread, from start to finish, in almost exactly 2 hours, using a slightly warm oven to raise the formed loaf before baking. I was also able to do many tasks around the house and get myself ready during that same time period.

I just wanted to share this bit of information about the dough blade because I've had friends say they never knew what that one tool was for. If you don't have a bread machine, but do have a fp with a blade like this, you can bake bread, with minimal hands-on time.


  1. My food processor doesn't have that particular blade--I can see how it would be useful.

    Have you tried the no-knead recipes for bread? The most basic recipe is flour, a little yeast, salt, and warm water. You leave it in a warm place for 8 to 22 hours, plop it on parchment paper, cut vent slits in it, and bake it. Not sure it would be great for sandwiches as it's more of an artisan style loaf, although you can make it in a Dutch oven, which would give the loaf more shape. I use it a lot to go along with soups.

    1. The no-knead recipe I have you must rest it for two hours after removing from the bowl before baking. It is wonderful toasted but not sure you would save any time.

    2. I think there are a lot of variations out there. With mine, it's fast in terms of actual hands-on time--you don't have to knead it or let it rest--you just mix and bake. It IS time-consuming to wait in between, but if you plan well (I take 5 minutes to throw it together the night prior to needing it, then bake it the next day), you have a tasty homemade loaf with minimal time investment. Which recipe do you have?

    3. I made a couple of no-knead recipes several years ago. I'll have to check those out again. Thanks for the suggestions Kris and Cheryl.

  2. What a great reminder to use the FP. I have that same plastic tool but rarely use it. I might give a try sometime soon. I'm sure you've already found the one-hour hamburger bun recipe which does what it says.

    We've cut way down on breads lately but sometimes that fresh loaf sounds good.


    1. No, Alice. I've not tried a 1-hour bun recipe. Do you have a link to a recipe? I use the bun recipe that I've had for years. It works and makes really soft buns. But it does take a couple of hours.
      Oh, I know what you mean. I bake a large batch of sandwich bread yesterday and I could hardly wait to have an end slice. So yummy!

  3. I don't have that attachment either, but I do have a bread machine. However, we don't use it too much these days as we have cut back a lot on our bread consumption. When homemade bread is around, it's just too tempting to not eat too much.

    1. Hi live and learn,
      We're still in a phase of using a lot of bread. I tend to just make open-faced sandwiches for myself, though. Fresh from the oven bread is the yummiest thing, I think. The only time that I truly like the end slice is when it's fresh.


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