machine running, pour boiling water through
feed tube. Process until chocolate melts,
about 45 seconds. Stop once to scrape bowl.
Makes 1-1/2 cups (360ml).
WHITE BREAD
Even cooks who have never made yeast dough
find the processor method fast and easy, with
virtually certain success on the first try.
1 package yeast (1/4 ounce, 7g)
2 teaspoons sugar
1/3 cup (85ml) warm water, 105° to 120°F
(40° to 48°C)
3 cups all-purpose flour*
(15 ounces, 425g)
2 tablespoons unsalted margarine
1 teaspoon salt or to taste
2/3 cup (160ml) ice water
Stir yeast and sugar in warm water until
dissolved. Insert metal blade. Put flour,
margarine and salt in work bowl and process
for 20 seconds. Combine yeast mixture and
cold water.
Turn on machine, remove white pusher and
pour water mixture through feed tube in a
steady stream, only as fast as flour absorbs
it. Continue processing until dough cleans
inside of work bowl, then let machine run for
60 seconds to complete kneading.
Remove dough from work bowl and shape into
smooth ball. Place in lightly floured plastic food
storage bag. Squeeze out air and close end
with wire twist, allowing space for dough to
rise. Let rise until doubled, about 1-1/2 to 2
hours.
Remove wire twist and punch dough down in
bag. Shape into loaf and place into greased
5-cup (1.2L) loaf pan.
Cover with oiled plastic wrap and let rise in
warm place until dough rises just above top
of pan, about 3/4 hour.
Preheat oven to 370°F (190°C). Bake bread
on center rack of oven for 35 to 40 minutes.
Remove from pan and cool on wire rack.
Makes one loaf weighing approximately
1-1/2 pounds (24 ounces, 680g).
Whole Wheat Variation
Replace 1/2 of white flour with an equal
amount of whole-wheat flour.
*Bread made with bread flour will rise higher
in the oven.
BREADSTICKS
Prepare one recipe for White Bread or its Whole
Wheat variation. Punch down dough after first
rising and divide it in half. Shape each half into
cylinder 12 inches (30cm) long. Cut each cylin-
der into twelve 1-inch (2.5cm) pieces. One at a
time, roll out each piece between your hands
and then roll it on a work surface into a stick
about 1/4-inch (6mm) in diameter.
Grease baking sheet and sprinkle it
with cornmeal.
Preheat oven to 300°F (150°C). Place sticks on
baking sheet, cover them and let them rise in
warm place for 15 minutes. Brush them with
glaze of egg and salt and sprinkle with coarse
salt or poppy or sesame seeds.
Bake sticks for 30 minutes. Then increase heat
to 350°F (175°C) and bake until nicely browned,
about 5 minutes.
Makes 24 breadsticks.
HARVEST ROLLS
The slightly sweet flavor, golden color and soft
texture makes these dinner rolls irresistible.
Makes 12 dinner rolls
1 package active dry yeast
1 tablespoon maple syrup
1/4 cup fat free milk,
heated to 105°F – 115° F
1/4 cup cooked pumpkin (use canned,
solid pack) or winter squash
2-1/4 cups all-purpose flour
1/4 cup granulated sugar
3 tablespoons unsalted butter,
cut into 1/2-inch pieces
3/4 teaspoon salt
Cooking spray
Egg glaze (1 large egg blended with
1 teaspoon water)
In a 2-cup liquid measure combine yeast,
syrup and warm milk; let sit until foamy,
about 3 – 5 minutes. Stir in pumpkin/squash.
Insert the metal blade. Place flour, sugar, butter,
and salt in work bowl; process until combined,
about 10 seconds. With motor running, pour
squash mixture through the feed tube in a
21
03CU13009 DLC-5 IB REV vert 6/23/03 1:55 PM Page 22
