0: Makes 1 loaf Combine 1/4 cup of the water, 1 tablespoon of the honey, yeast and saffron, if desired
1: Stir to dissolve yeast and let stand until bubbly, about 5 minutes
2: Fit processor with steel blade
3: Measure flour, oil, remaining 3 tablespoons of the honey 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 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
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: Knead raisins into dough, if desired
14: Shape into ball and place in lightly greased bowl, turning to grease all sides
15: Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour
16: Punch down dough
17: Divide dough into 3 equal parts
18: Shape each part into strand 20 inches long
19: Braid strands loosely together and place on greased cookie sheet or in greased 2 quart ring mold or tube pan
20: Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 45 minutes
21: Heat oven to 350 F
22: Bake until golden and loaf sounds hollow when tapped, 30 - 40 minutes
23: Remove immediately from cookie sheet or pan and place on wire rack
24: Brush honey over crust
25: Cool
26: Food Processor Bread Book From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
27: synapse
28: com/~gemini