There are hundreds of recipes for baking bread. This bread recipes calls for using a food processor. The kneading process is faster as you are letting your food processor do most of the work.
This recipe makes two loaves of bread, which when cooled to room temperature can be stored in a freezer bag in the freezer unless you quickly go through both loaves of bread.
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Fool Proof Bread
- 2 pkgs. “quick” rising yeast
- 1/2 c. warm water
- 1 T. sugar
- 2 c. water (ice-cold)
- 7 c. all-purpose flour
- 6 T. butter (unsalted, cut into chunks)
- 2 tsp. salt
Add warm water in bowl, sprinkle yeast over the water, add sugar and stir until yeast is dissolved, about 10 minutes.
Combine yeast mixture with ice-cold water. Using a 7 inch diameter size plastic dough blade, combine flour, butter and salt. Process for 30 seconds until butter disappears.
With the processor running pour yeast mixture through the feed tube in a slow and steady stream. Continue processing bread dough until it forms a ball and cleans the side of the processing bowl. Continue running the processor about 1 minute more to continue the kneading process.
Dough should be moist, if not, add water a tablespoon at a time running the processor until the dough is moist and clings together. Remove dough from processor and knead by hand on floured surface until no longer sticky.
Place dough in large oiled bowl, cover with a towel and let rise in oven until dough is double in bulk. Punch dough down and place on floured surface, let dough set for 10 minutes. Knead for 2 or 3 minutes to remove any bubbles in the dough. Divide the dough in half, roll out each half to an 8” x 12” rectangle. Roll up at the short end and place each into oiled bread pans. Let set for 15 to 20 minutes.
Bake in 375 degree oven for 30 minutes or until golden brown. Let bread set for 10 minutes then gently loosen and remove bread from pans. Place loaves on rack to cool.
Suggestion: For whole wheat bread, substitute 2 cups of whole wheat flour for 2 cups of white flour.
Tip: It is easier to slice bread with a serrated bread knife.
Basics of Baking Bread
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