2 : c Flour
2 : Tb brandy
1 : c Sugar
1/2 : ts Salt
1/2 : lb Butter or margerine
1 : ts Baking powder
3 : Eggs
2 : To 3lb hrtnng .milk
Powdered : Powdered sugar
1 : md Yellow squash, diced
4 : Shallots, with tops, chopped
1 : qt Water
2 : tb Maple syrup
5 : sl Cucumber (1/2" thick)
1 : tb Salt
1/4 : ts Black pepper
24: synapse
25: com/~gemini
0: Makes 1 loaf Combine 1/4 cup of the water, honey and yeast
1: Stir to dissolve yeast and let stand until bubbly, about 5 minutes
2: Fit processor with steel blade
3: Measure flour, dry milk, wheat germ, 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 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 greased surface
13: Shape into ball and place in lightly greased bowl, turning to grease all sides
14: Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour
15: Punch down dough
16: Shape into smooth ball and place on greased cookie sheet
17: Roll or pat into circle about 6 inches in diameter
18: Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 45 minutes
19: Heat oven to 375 F
20: Bake until golden and loaf sounds hollow when tapped, about 25 - 30 minutes
21: Remove from cookie sheet
22: Cool on wire rack
23: Food Processor Bread Book From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www