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The Bread Baker Bible

The Bread Baker Bible

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Publicado porAbu Bakar Siddique

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Categories:Types, Recipes/Menus
Published by: Abu Bakar Siddique on Jan 08, 2010
Copyright:Attribution Non-commercial

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05/11/2014

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1 package dry yeast
1 cup warm water (105 to 115 degrees F)
3 1/4 cups all−purpose flour
1 tablespoon granulated sugar
2 tablespoons vegetable oil
1/3 cup butter, softened
1 large slightly beaten egg
1 teaspoon salt

Soften yeast in warm water; set aside.

Place steel blade in work bowl of food processor, add 2 cups flour, the sugar and 1 teaspoon salt. Add
half the yeast mixture; process with 4 on/off turns. Add the remaining yeast mixture and the oil;
process 4 more on/off turns. Add 1 cup of the remaining flour; process 4 more on/off turns. Turn the
machine on again and process about 15 seconds or until ball of dough forms. Do not process more than
60 seconds. If dough seems sticky to the touch, add a little of the remaining flour; process with 1 or 2
on/off turns. Place ball of dough in a lightly greased bowl; turn once to grease surface. Cover. Let rise
until double (45 to 60 minutes).

Punch dough down. Place dough in food processor bowl, add butter and egg. Process with 3 or 4 on/off
turns. Mixture will not be completely blended and will look lumpy. Do not overmix. Turn into greased
bread pan. Bake at 400 degrees F for 30 to 35 minutes or until done. Remove from pan and cool on
wire rack.

Serves 10.

Cobblestone Bread

216

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