Yield: 1 Servings
|¼ \N||To 1/2 cup warm water|
|1 pack||Active dry yeast|
|2¾ cup||All-purpose flour|
|¼ cup||Instant nonfat dry milk|
|2 tablespoons||Instant mashed potato flakes|
|2 tablespoons||Butter or margarine|
|2 \N||Eggs, beaten|
|\N \N||Butter or margarine|
Makes 1 loaf
Combine ¼ 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 1¼ 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