Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Warm water
2 tb Sugar
1 pk Active dry yeast
2 1/2 To 3 cups all-purpose flour
1 1/2 ts Salt
1/4 ts Baking soda
1 c Dairy sour cream, at room
-temperature
Vegetable oil
1 tb Sesame or poppy seeds,
-optional
Makes 1 loaf
Directions: Combine water, sugar and yeast. Stir to
dissolve yeast and let stand until bubbly, about 5
minutes.
Fit processor with steel blade. Measure 2 cups of the
flour, salt and soda into work bowl. Process on/off
to mix.
Add yeast mixture to flour mixture. Process until
blended, about 10 seconds.
Spoon sour cream evenly over flour mixture. Turn on
processor and add enough of the remaining flour
through feed tube so dough forms a ball that cleans
the sides of the bowl. Process until ball turns
around bowl about 25 times.
Turn dough onto lightly floured surface. Shape into a
ball and place on greased cookie sheet. Flatten with
hands into a circle about 8 inches in diameter. Brush
dough with oil. Sprinkle sesame or poppy seeds over
dough, if desired. Let stand in warm place until
doubled, about 1 hour.
Heat oven to 375 F. Bake until golden, 25 - 30
minutes.
Remove from cookie sheet. Cool on wire rack.
Food Processor Bread Book From the collection of Jim
Vorheis
