1/4 c Warm water
4 tb Sugar
1 pk Active dry yeast
1/4 c Butter or margarine, melted
1 Egg, beaten
2 1/2 c All-purpose flour
1 ts Ground cardamom or nutmeg
1/2 ts Salt
2 To 5 Tbsp evaporated or
1 c Dark raisins
1/4 c Finely chopped candied
1 Egg yolk
2 tb Cold water
Makes 1 loaf
Combine water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast
and let stand until bubbly, about 5 minutes. Blend melted butter and egg
into yeast mixture.
Fit processor with steel blade. Measure flour, remaining 3 tablespoons
sugar, cardamom and salt into work bowl. Process until mixed, about 10
Add yeast mixture to flour mixture. Process until blended, about 20
Turn on processor and very slowly drizzle just enough milk through feed
tube into flour mixture so dough forms a ball that cleans the sides of the
bowl. Process until ball turns around bowl about 25 times. Trun 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 lightly greased surface. Knead in raisins and citron.
Shape into ball and place in lightly greased bowl, turning to grease all
sides. Cover loosely with plastic wrap and let stand in warm place until
doubled, about 1 hour.
Punch down dough. Roll or pat into circle 8 inches in diameter. Place in
greased 9-inch round cake or pie pan. Brush with oil. Let stand in warm
place until doubled, about 45 minutes.
Heat oven to 350 F. Beat egg yolk and cold water with fork. Brush over
bread. Bake until evenly browned, 35 ~ 40 minutes.
Remove from pan immediately. Cool on rack.
Food Processor Bread Book From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini