This recipe is from Diane Smith with whom I worked in Fayetteville. Consistently excellent. I have a food processor and a bread machine and have made the dough in both and it comes out great.
1 C. water
2 T. margarine/butter-melted
1 egg-beaten
3 1/4 C. Bread flour
1/2 C. Sugar
1 t. salt
1 T. yeast
For a food processor, or by hand- place flour, sugar, salt and yeast in bowl. Measure warm water (warm to touch-too hot will kill yeast) in a 2 cup liquid measuring cup. Add beaten egg and melted butter and mix. Add to flour mixture and process until dough is smooth and elastic. By hand stir in liquid with a wooden spoon until it is too stiff to stir. Then flour a cutting board or the counter and dump dough on flour. Knead by hand adding flour as necessary to keep from sticking to surface. When dough is smooth and elastic, oil a non-metal bowl and place the dough in it turning the dough to coat it with grease on top. Cover with a clean cotton towel and place in a warm area. I preheat the oven to 150 degrees and then turn the oven off and place the bowl inside. Allow the dough to double in size-about an hour. Punch down and place on a floured board. Knead lightly. Break off palm sized pieces and place them on a greased cookie sheet spaced 2″ apart. Cover with towel and allow to rise 30 minutes. Brush with 2T. melted butter/margarine. Preheat oven to 375 and bake for 12-15 minutes till light brown.
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