Home Bread-Bakers v096.n012.1

Food Processor Bread

phyllis.johnpoll@ncsl.org (Phyllis Johnpoll)
Thu, 9 May 1996 13:11:59 GMT
Actually, I'm not so insecure that I want people to beg me for my
recipes. I am, however, sufficiently disorganized that I need someone
else to remind me to have the magazine near a computer in order to post
the recipe. This is the one I mentioned, from  COOK'S ILLUSTRATED 6/96

(Food Processor Version)

3 1/2 C all-purpose flour (plus extra for work surface)
2 tsp salt
1 C warm milk (110 degrees)
1/3 C  plus 2 Tb warm water(110 degrees)
2 Tb butter, melted
3 Tb honey
1 pkg rapid-rise yeast.

1. Adjust oven rack to low position and heat oven to 200 degrees. Once
oven temperature reaches 200 degrees, maintain heat 10 minutes, then
turn off oven heat.

2. Mix flour and salt in bowl of food processor fitted with steel blade.
Add liquid ingredients; process until rough ball forms. Let dough rest 2
minutes. Process 35 seconds. Turn dough onto lightly floured surface and
knead by hand, adding a little more flour if needed, until dough is
smooth and satiny, 4 to 5 minutes.

3. Place dough in very lightly oiled bowl, rubbing dough around bowl to
lightly coat. Cover bowl with plastic wrap; place in warm oven until
dough doubles in size, 40 to 50 minutes.

4. Form dough into loaf (there's an illustration, but I can't reproduce
it here - sorry), placing in greased 9-by-5-by-3-inch loaf pan.

5. Cover with plastic wrap; set aside in warm spot until dough almost
doubles in size, 20 to 30 minutes. Heat oven to 350 degrees, placing
empty loaf pan on bottom rack. Bring 2 C water to boil.

6. Remove plastic wrap from loaf pan. Place pan in oven, immediately
pouring boiling water in empty loaf pan; (again, I can't put the
illustration here.....) close oven door. Bake until instant-read
thermometer inserted at an angle from short end just above pan rim into
center of loaf reaches 195 degrees, about 40 to 50 minutes. Remove bread
from pan, transfer to a wire rack, and cool to room temperature. Slice
and serve.

A few variation:

Whole wheat: Substitute 1 1/3 C whole wheat flour for 1 1/3 C
all-purpose flour. Increase first first to 50 to 60 minutes, and second
rise to 40 minutes.

Oatmeal: Bring 3/4 C water to boil in small saucepan. Add 3/4 C rolled
oats; cook to soften slightly, about 90 seconds. Follow above recipe,
decreasing flour from 3 1/2 C to 2 3/4 C, adding the cooked oatmeal to
flour and omitting the warm water from the wet ingredients.

Cornmeal: Bring 1/2 C water to boil in small saucepan. Slowly whisk in
1/4 C cornmeal. Cook, stirring constantly, until mixture thickens, about
1 minutes. Follow above recipe, decreasing flour to 3 1//4 C, decreasing
milk to 3/4 C, and adding cornmeal mixture to flour (before
incorporating liquids).

Anadama: Follow cornmeal loaf recipe, substituting molasses for honey.

Now, then, I tried to master recipe (white bread) over the last weekend,
and found that it turned out a wonderful tasting loaf, but the crust
turned out much too chewy for me. I will try it next week, brushing the
crust with butter to see if that makes a difference. The magazine
article deals with trying to recreate American sandwich bread, but I
don't think this quite succeeds. It is, however, a nice bread made with
minimal effort and no bread machine. (I love my bread machine, but
slicing those cylindrical loaves is maddening sometimes.....)


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