I was going to post that miraculous bread recipe! Completely slipped my mind until it came time to make some more tonight.
I adapted this recipe from one on the Fleischmann’s Yeast website, www. breadworld.com. They have a ton of lovely recipes, and I’m going to work my way through, adapting some to sourdough, since I’m still in love with my starter. But that’s another story.
ANYWAY…
Rich Brown Bread
(Food Processor recipe)
Makes 1 loaf.
1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
2 tablespoons brown sugar or honey (2 tsp if using applesauce)
1 envelope FLEISCHMANN’S Regular Yeast
3 tablespoons margarine, cut into pieces
1 egg or 2 T unsweetened applesauce
3/4 cup warm water (105° to 110°F)
Directions
Mix yeast with warm water, sugar and applesauce, if using. Let set 10 minutes to allow yeast to bloom.
Insert dough blade in food processor bowl. Add flour, margarine and egg; process 5 to 10 seconds to combine. Add yeast mixture to processor. Continue processing for 60 seconds to knead dough. Carefully remove dough from processor bowl to lightly floured surface. Put 2 T flour in 1-gallon plastic bag, shake around, add dough ball and seal. Shake again to flour dough ball. Let rest in bowl in warm spot 60 minutes, or until doubled in bulk.
Roll dough to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
Bake at 375°F for 30 minutes or until done. Remove from pan; let cool on wire rack.
This stuff is YUMMY! It lasted less than a day because most of it got snacked on with jam or buttery stuff. I want to adapt it to sourdough, but that will take a bit of work, since you need a long slow rise for the flavor of sourdough to develop. Hmm…have to think about that a bit.
Enjoy!
