Bread or unbleached flour (bread flour gives a softer texture)
1/4
c
Non-fat dry milk powder
2
tb
Vegetable oil or margarine softened
1
ts
Salt
Oil and cornmeal for pan
1
Egg white; frothed with fork for glaze
INSTRUCTIONS
STIR YEAST AND SUGAR into water; let stand until foamy, about 5 minutes.
For food processor fitted with metal blade or mixer with dough hook, put
remaining bread ingredients into bowl. Turn machine on and slowly add yeast
mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add
more flour by the tablespoon, working it in before adding more. If dough is
dry and crumbly, add more water by the teaspoon, working it in before
adding more. Once desired consistency is achieved (moist but not too
sticky), mix dough until well-kneaded, uniformly supple and elastic, about
40 seconds in food processor, or 6 minutes in mixer. If mixing by hand, put
ingredients into large bowl and make well in center. Pour yeast mixture
into well and work into ingredients in bowl, then knead on floured board
until dough is elastic and smooth, about 10 minutes. Transfer dough to
large plastic bag, squeeze out air and seal top. Place in bowl. Let rise in
warm spot until doubled, about 1-to-1 1/2 hours. Oil 8-cup-capacity bread
pan (9-inch). Punch dough down and shape to fit pan. Cover loosely with
plastic. Let rise in warm spot until doubled, about 1 hour. 15 minutes
before baking, put rack in center of oven; set oven at 375F. When dough has
doubled, brush top with egg white. Bake until loaf is golden and sounds
hollow when rapped on bottom, about 35 minutes. Immediately remove loaf
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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