2 : Loaves Frozen white Bread;
0: Makes 1 loaf Combine 1/4 cup water, yeast and sugar
1: Stir to dissolve yeast and let stand until bubbly, about 5 minutes
2: Fit processor with steel blade
3: Measure flour, dry milk, butter and salt into work bowl
4: Process until mixed, about 15 seconds
5: Add yeast mixture to flour mixture
6: Process until blended, about 10 seconds
7: Turn on processor and slowly drizzle the 2 beaten eggs through feed tube and just enough remaining water so dough forms a ball that cleans the sides of the bowl
8: Process until ball turns around bowl about 25 times
9: Turn off processor and let dough stand 1 to 2 minutes
10: Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky
11: Process until dough turns around bowl about 15 times
12: Turn dough onto lightly floured surface
13: Shape into ball and place in lightly greased bowl, turning to grease all sides
14: Cover with plastic wrap and let stand in warm place until doubled, about 1 hour
15: Punch down dough
16: Divide into 3 equal parts
17: Shape each part into a strand about 18 inches long
18: Braid the strands loosely together
19: Tuck ends under and pinch to seal
20: Fit braid into greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan
21: Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 1 hour
22: Heat oven to 375 F
23: Beat remaining egg with fork
24: Brush egg over braid
25: Sprinkle sesame or poppy seeds over braid, if desired
26: Bake until evenly browned, 25 ~ 30 minutes
27: Remove immediately from pan
28: Cool on wire rack
29: REFRIGERATOR EGG BRAID: Prepare dough through first rising and shape into braid as directed for Egg Braid
30: Place in greased loaf pan, brush with vegetable oil and cover tightly with plastic wrap
31: Refrigerate 4 to 24 hours
32: Uncover and let stand at room temperature 30 minutes
33: Bake as directed for Egg Braid
34: RAISIN BREAD: Prepare dough as directed for Egg Braid
35: Turn dough onto lightly floured surface and knead 1/2 cup dark raisins into the dough
36: Continue as directed for Egg Braid, eliminating sesame or poppy seeds
37: Food Processor Bread Book From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
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