1/4 To 1/2 cup warm water
3 tb Sugar
1 pk Active dry yeast
1 Egg, beaten
3 tb Butter or margarine, melted
-and cooled
1 3/4 c All-purpose flour
1/3 c Cornmeal
1 ts Salt
Food processor recipe …
Makes 1 loaf
Vegetable oil or melted butter or margarine
Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to
dissolve yeast and let stand until bubbly, about 5 minutes. Blend egg and
butter into yeast mixture.
Fit processor with steel blade. Measure flour, cornmeal and salt into work
bowl. Process on/off to mix.
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 loaf and place in greased 8 1/2 x 4 1/2 x 2
1/2 inch loaf pan. Brush with oil. Let stand in warm place until doubled,
about 1 hour.
Heat oven to 400 F. Bake until golden and loaf sounds hollow when tapped,
25 – 30 minutes.
Remove immediately from pan. Brush crust with oil, if desired. Cool on
wire rack.
Food Processor Bread Book From the collection of Jim Vorheis
From
Yields
1 Servings
