Title: John Ascuaga's Basque Bread - Pjxg05a
Categories: Basque Bread
Yield: 10 Servings
| 1 | c | Water |
| 1/4 | c | Milk |
| 1 | ts | Sugar |
| 1 | tb | Unsalted butter |
| 2 | ts | Veg. shortening |
| 1 | pk | Dry yeast |
| 1 | ts | Salt |
| 3 1/4 | c | All-purpose flour |
Heat water, milk, sugar, butter, an shortening in med. saucepan to 105 deg.
Pour mixture into a 1-cup liquid measure and stir in the yeast. Put salt
and flour in work bowl of food processor with metal blade in place. With
motor running, pour liquid thru the feed tube in a steady stream as fast as
the flour mixture absorbs it. Continue processing until dough cleans sides
of work bowl. *If dough is too moist to clean side, add flour thru the feed
tube by the tablespoon. If too dry, add cold water by the teaspoon) Process
45 seconds more to knead the dough. Place dough in lightly floured 1 gal
plastic storage bag. Squeeze out air and seal bag at top with wire twist.
Set aside in warm place until doubled in bulk, about 1 1/2 hours. Remove
wire twist and punch down dough in bag. Remove dough and shape into round
loaf, about 6 inches in diam. Place on oiled baking sheet and flatten top
slightly. Cover with oiled plastic wrap and let rise until doubled in bulk,
about 1 hr. Preheat oven to 425 deg. Brush loaf with water and make 3
slashes across top. Bake in center of oven for 15 mins. Reduce heat to 350
deg. and bake until lightly browned, about 20 mins. more, brushing loaf
with water two more times. Remove to wire rack to cool. Makes 1 loaf (about
1 1/2 lbs.)