There is nothing like the delicious aroma of
fresh bread.
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1 pkg active dry yeast
1 tablespoon honey
1/2 cu warm water, divided
2-1/2 cups all-purpose flour
1/3 cup instant non-fat dry milk powder
2 tablespoons butter or margarine, melted
1 teaspoon salt
2 eggs, beaten separately
Cheese topping
Combine yeast and honey in 1/4 cup warm water, stirring
well. Set aside. In a food processor bowl, add flour, milk powder, butter,
and salt. Top with cover and process until well-blended. Add yeast mixture
and 1 egg to flour mixture; process until well-blended. With the processor
running, pour remaining 1/4 cup warm water through the food chute in a
slow steady stream. Process until well blended. Let dough stand 1-1/2
minute. Place dough in well-greased bowl, turning to grease top. Cover and
let rise in a warm place, free from drafts, 1 hour or until doubled in
bulk. Divide dough into 2 equal portions. Pat each portion evenly into a
greased 8-inch round cake pan. Beat remaining egg; brush tops of dough
with beaten eggs and sprinkle with Cheese Topping. Let rise in a warm
place, free from drafts, 1 hour. Bake at 375 for 18 to 20 minutes. Remove
from pans; cool on wire racks. To serve, cut into wedges.
This book begins with a section of tools and prime conditions for
kneading, including essential advice on prepping surfaces for kneading and
choosing the proper raising agent. It then imparts the components of
technique so that cooks will know how easy this base for recipes truly is.
The section on technique is rich with tips on how the kneading affects
baking times, and it teaches the skill of timing, essential for creating
simple to elaborate dishes and sides, whether cooks are kneading or not.
Based in technique, this book provides 75 mouth-watering recipes for
breads, pastas, and pastries so cooks can gain confidence in the careful
skill of kneading.
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