*  Exported from  MasterCook  *
                            MODERN POTATO BREAD
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4                To 1/2 cup warm water
    2       tb           Sugar
    1       pk           Active dry yeast
    2 3/4   c            All-purpose flour
      1/4   c            Instant nonfat dry milk
    2       tb           Instant mashed potato flakes
    2       tb           Butter or margarine
    1       t            Salt
    2                    Eggs, beaten
                         Butter or margarine
   Makes 1 loaf
   Combine 1/4 cup of the water, sugar and yeast.  Stir
   to dissolve yeast and let stand until bubbly, about 5
   Fit processor with steel blade.  Measure flour, dry
   milk, potato flakes, 2 tablespoons of the butter and
   salt into work bowl. process until mixed, about 15
   Add yeast mixture to flour mixture.  Process until
   blended, about 10 seconds.
   Turn on processor and very slowly drizzle eggs and
   just enough remaining water through feed tube into
   flour mixture so dough forms a ball that cleans the
   sides of the bowl.  Process until ball turns around
   bowl about 25 times.  Turn off processor and let dough
   stand 1 to 2 minutes.
   Turn on processor and gradually drizzle in enough
   remaining water to make dough soft, smooth and satiny
   but not sticky.  Process until dough turns around bowl
   about 15 times.
   Turn dough onto lightly greased surface.  Shape into a
   ball and place on greased cookie sheet.  Roll or pat
   into a circle about 8 inches in diameter.  cover
   loosely with plastic wrap and let stand in warm place
   until doubled, 1 to 1 1/4 hours.
   Heat oven to 375 F.  Uncover bread and bake until
   golden and loaf sounds hollow when tapped, about 30
   Remove from cookie sheet.  Cool on wire rack.
   Food Processor Bread Book From the collection of Jim
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