INGREDIENTS

INSTRUCTIONS

Makes 1 loaf
Combine 1 tablespoon of the sugar, warm water and yeast.  Stir to dissolve
yeast and let stand until bubbly, about 5 minutes. Blend egg into yeast
mixture.
Fit processor with steel blade.  Measure flour, butter, 2 tablespoons of
the remaining sugar and salt into work bowl. Process until mixed, about 15
seconds.
Turn on processor and slowly add yeast mixture through feed tube to flour
mixture.  Process until blended, about 10 seconds.
Turn on processor and very slowly drizzle just enough milk into flour
mixture so dough forms a ball that cleans the sides of the bowl. Process
until ball turns around bowl about 25 times.  Turn off processor and let
dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining milk to make
dough soft, smooth and satiny but not sticky.  Process until dough turns
around bowl about 15 times.
Turn dough onto lighyly greased surface.  Knead raisins, currants and
candied fruit peel into dough.  Shape into smooth ball and place on greased
cookie sheet.  Flatten ball into a circle about 6 inches in diameter. Brush
with oil and let stand in warm place until doubled, about 1 hour.
Heat oven to 350 F.  Bake until bread sounds hollow when tapped, 40 - 50
minutes.
Mix cold water with remaining 1 tablespoon of the sugar.
Remove bread immediately from cookie sheet and place on wire rack. Brush
with sugar-water mixture.  Cool.
Food Processor Bread Book From the collection of Jim Vorheis
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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