Pioneer bread
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Pioneer bread
Last updated 6/12/2012 1:18:09 AM. Recipe ID 48875. Report a problem with this recipe.
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      Title: Pioneer bread
 Categories: Breads
      Yield: 1 Servings
    1/4    To 1/2 cup warm water
      3 tb Sugar
      1 pk Active dry yeast
      1    Egg, beaten
      3 tb Butter or margarine, melted
           -and cooled
  1 3/4 c  All-purpose flour
    1/3 c  Cornmeal
      1 ts Salt
  Food processor recipe ...
  Makes 1 loaf
  Vegetable oil or melted butter or margarine
  Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast.
  Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
  Blend egg and butter into yeast mixture.
  Fit processor with steel blade.  Measure flour, cornmeal and salt
  into work bowl.  Process on/off to mix.
  Add yeast mixture to flour mixture.  Process until blended, about 10
  Turn on processor and very slowly drizzle just enough remaining water
  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. Turn off processor and let dough stand 1 to 2 minutes.
  Turn on processor and gradually drizzle in enough remaining water 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.  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.  Shape into loaf and place in greased 8 1/2 x 4 1/2
  x 2 1/2 inch loaf pan.  Brush with oil. Let stand in warm place until
  doubled, about 1 hour.
  Heat oven to 400 F.  Bake until golden and loaf sounds hollow when
  tapped, 25 - 30 minutes.
  Remove immediately from pan.  Brush crust with oil, if desired. Cool
  on wire rack.
  Food Processor Bread Book From the collection of Jim Vorheis

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Recipe ID 48875 (Apr 03, 2005)

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