Recipe By : Food Processor Bread Book
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Water -- warm
4 tb Sugar
1 pk Active dry yeast
1/4 c Butter -- melted & cooled
1 Egg -- beaten
2 1/2 c All-purpose flour
1 ts Ground cardamom or nutmeg
1/2 ts Salt
2 tb Evaporated or fresh milk --
- up to 5 tb
1 c Dark raisins
1/4 c Candied citron -- finely
- chopped
Vegetable oil
1 Egg yolk
2 tb Water -- cold
Combine water, 1 tb of the sugar and yeast. Stir to dissolve yeast
and let stand until bubbly, about 5 minutes. Blend melted butter
and egg into yeast mixture.
Fit processor with steel blade. Measure flour, remaining 3 tb
sugar, cardamom and salt into work bowl. Process until mixed, about
10 seconds.
Add yeast mixture to flour mixture. Process until blended, about
20 seconds.
Turn on processor and very slowly drizzle just enough milk through
feed tube into flour mixture so dough forms a ball that cleans the
sides of the bowl. Process until ball turns around bowl about
25 times. Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining milk to
make dough soft, smooth and satiny but not sticky. Process until
dough turns around bowl about 15 times.
Turn dough onto lightly greased surface. Knead in raisins and
citron. Shape into ball and place in lightly greased bowl, turning
to grease all sides. Cover loosely with plastic wrap and let stand
in warm place until doubled, about 1 hour.
Punch down dough. Roll or pat into circle 8" in diameter. Place in
greased 9" round cake or pie pan. Brush with oil. Let stand in warm
place until doubled, about 45 minutes.
Heat oven to 350 F. Beat egg yolk and cold water with fork. Brush
over bread. Bake until evenly browned, 35 ~ 40 minutes.
