1 c Water
1/4 c Milk
1 ts Sugar
1 tb Unsalted butter
2 ts Veg. shortening
1 pk Dry yeast
1 ts Salt
3 1/4 c All-purpose flour
Heat water, milk, sugar, butter, an shortening in med. saucepan to
105 deg. Pour mixture into a 1-cup liquid measure and stir in the
yeast. Put salt and flour in work bowl of food processor with metal
blade in place. With motor running, pour liquid thru the feed tube in
a steady stream as fast as the flour mixture absorbs it. Continue
processing until dough cleans sides of work bowl. *If dough is too
moist to clean side, add flour thru the feed tube by the tablespoon.
If too dry, add cold water by the teaspoon) Process 45 seconds more
to knead the dough. Place dough in lightly floured 1 gal plastic
storage bag. Squeeze out air and seal bag at top with wire twist. Set
aside in warm place until doubled in bulk, about 1 1/2 hours. Remove
wire twist and punch down dough in bag. Remove dough and shape into
round loaf, about 6 inches in diam. Place on oiled baking sheet and
flatten top slightly. Cover with oiled plastic wrap and let rise
until doubled in bulk, about 1 hr. Preheat oven to 425 deg. Brush
loaf with water and make 3 slashes across top. Bake in center of oven
for 15 mins. Reduce heat to 350 deg. and bake until lightly browned,
about 20 mins. more, brushing loaf with water two more times. Remove
to wire rack to cool. Makes 1 loaf (about 1 1/2 lbs.)
Yields
10 Servings