Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 To 1/2 cup warm water
2 tb Sugar
1 pk Active dry yeast
2 3/4 c All-purpose flour
1/4 c Instant nonfat dry milk
2 tb Instant mashed potato flakes
2 tb Butter or margarine
1 t Salt
2 Eggs, beaten
Butter or margarine
Makes 1 loaf
Combine 1/4 cup of the water, sugar and yeast. Stir
to dissolve yeast and let stand until bubbly, about 5
minutes.
Fit processor with steel blade. Measure flour, dry
milk, potato flakes, 2 tablespoons of the butter and
salt into work bowl. process until mixed, about 15
seconds.
Add yeast mixture to flour mixture. Process until
blended, about 10 seconds.
Turn on processor and very slowly drizzle eggs and
just enough remaining water 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 water 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. Shape into a
ball and place on greased cookie sheet. Roll or pat
into a circle about 8 inches in diameter. cover
loosely with plastic wrap and let stand in warm place
until doubled, 1 to 1 1/4 hours.
Heat oven to 375 F. Uncover bread and bake until
golden and loaf sounds hollow when tapped, about 30
minutes.
Remove from cookie sheet. Cool on wire rack.
Food Processor Bread Book From the collection of Jim
Vorheis
