Yield: 1 Servings
|½ \N||To 3/4 cup warm water|
|1 pack||Active dry yeast|
|⅛ teaspoon||Ground saffron, optional|
|2½ cup||All-purpose flour|
|¼ cup||Vegetable oil|
|½ cup||Golden raisins, optional|
Makes 1 loaf
Combine ¼ cup of the water, 1 tablespoon of the honey, yeast and saffron, if desired. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, oil, remaining 3 tablespoons of the honey 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. Knead raisins into dough, if desired. 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. Divide dough into 3 equal parts. Shape each part into strand 20 inches long. Braid strands loosely together and place on greased cookie sheet or in greased 2 quart ring mold or tube pan.
Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 45 minutes.
Heat oven to 350 F. Bake until golden and loaf sounds hollow when tapped, 30 - 40 minutes.
Remove immediately from cookie sheet or pan and place on wire rack.
Brush honey over crust. Cool.
Food Processor Bread Book From the collection of Jim Vorheis