Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 To 3/4 cup warm water
2 tb Honey or light molasses
1 pk Active dry yeast
2 c All-purpose flour
2 tb Instant nonfat dry milk
-solids
1 tb Wheat germ
1 tb Butter or margarine
1 t Salt
Makes 1 loaf
Combine 1/4 cup of the water, honey and yeast. Stir
to dissolve yeast and let stand until bubbly, about 5
minutes.
Fit processor with steel blade. Measure flour, dry
milk, wheat germ, 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 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
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. Shape into smooth ball and place on
greased cookie sheet. Roll or pat into circle about 6
inches in diameter. Cover loosely with plastic wrap
and let stand in warm place until almost doubled,
about 45 minutes.
Heat oven to 375 F. Bake until golden and loaf sounds
hollow when tapped, about 25 - 30 minutes.
Remove from cookie sheet. Cool on wire rack.
Food Processor Bread Book From the collection of Jim
Vorheis
