Rich White Bread for the Food Processor - W/ Rapid Rise Yeast |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe comes from the Fleishman's Yeast site-it uses Rapid Rise ( also know as bread machine) Yeast. Rapid Yeast only needs 1 rise instead of two. I have changed the recipe only a bit ( and I added some additional directions) to make the recipe easier to follow. Ingredients:
3 cups bread flour |
2 tablespoons sugar |
2 1/4 teaspoons fast rising yeast |
1 teaspoon salt |
3 tablespoons unsalted butter, cut up into little pieces |
1 egg |
3/4 cup warm water (120f-130f) |
Directions:
1. 1. With dough blade inserted, place flour, sugar, yeast and salt - then process fro 5-10 seconds to combine.
2. 2. Add butter and egg to mix and pulse.
3. 3. Start the processor and slowly pour the warm water through the chute intil the dough forms a ball. All the water may not be needed. If the mix looks crumbly, then add bits of water. If the mix looks watery, then add some flour.
4. 4. Once the ball is formed, process for another 1-2 minutes. The dough should be smooth and elastic.
5. 5. Remove the dough from the processor bowl and form the dough into a ball. Let the dough ball sit for 10 minutes to rest.
6. 5. Shape the dough as desired ( it can be shaped anyway but it must fit into a loaf pan).
7. 6. Place into loaf pan ( spray with Baker's Joy first). Cover dough with a moist, warm, wrung out, cloth. Let dough rise, in pan,.
8. until doubled . This will take anywhere from 30 - 60 minutes. Dough should be proofed before placing into preheated oven. The dough should , when pressed lightly, bounce back slowly ( a small indent may be left.).
9. 7. Bake for 25-30 minutes , at 350 F or until a thermometer reads, when inserted deep into the dough, 195°F.
10. 8. Let loaf cool in pan fro the first 10 minutes, then cool loaf on rack.
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