| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
|
Breads |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Warm water |
| 2 |
T |
Sugar |
| 1 |
|
Active dry yeast |
| 2 1/2 |
|
To 3 cups all-purpose flour |
| 1 1/2 |
t |
Salt |
| 1/4 |
t |
Baking soda |
| 1 |
c |
Dairy sour cream, at room |
|
|
temperature |
|
|
Vegetable oil |
| 1 |
T |
Sesame or poppy seeds |
|
|
optional |
INSTRUCTIONS
Makes 1 loaf Directions: Combine water, sugar and yeast. Stir to
dissolve yeast and let stand until bubbly, about 5 minutes. Fit
processor with steel blade. Measure 2 cups of the flour, salt and
soda into work bowl. Process on/off to mix. Add yeast mixture to
flour mixture. Process until blended, about 10 seconds. Spoon sour
cream evenly over flour mixture. Turn on processor and add enough of
the remaining flour through feed tube so dough forms a ball that
cleans the sides of the bowl. Process until ball turns around bowl
about 25 times. Turn dough onto lightly floured surface. Shape into a
ball and place on greased cookie sheet. Flatten with hands into a
circle about 8 inches in diameter. Brush dough with oil. Sprinkle
sesame or poppy seeds over dough, if desired. Let stand in warm place
until doubled, about 1 hour. Heat oven to 375 F. Bake until golden,
25 - 30 minutes. Remove from cookie sheet. Cool on wire rack. Food
Processor Bread Book From the collection of Jim Vorheis From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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