Email to Pat Barnes      

Food Processor White Bread

Source of Recipe

Unknown


List of Ingredients

3/4 to 1 cup warm water (105° to 115° F.)
1 pkg. active dry yeast
1 Tblsp. sugar
2-3/4 cups all-purpose flour
3 Tblsp. nonfat dry milk powder
2 Tblsp. cold butter or margarine, cut into pieces
1 tsp. salt
Vegetable oil or melted margarine



Recipe

Combine 1/4 cup of the water, yeast, and sugar. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Fit processor with steel blade. Measure flour, dry milk, 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 floured 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 (85° F.) until doubled, about 1 hour.

Punch down dough. Shape into loaf and place in greased 8½- x 4½- x 2½-inch loaf pan. Brush with oil. Let stand in warm place until doubled, 45 to 60 minutes.

Heat oven to 375° F. Bake until golden and loaf sounds hollow when tapped, 25 to 30 minutes.

Remove immediately from pan. Brush crust with oil, if desired. Cool completely on wire rack.