Processed

White bread. Does it have any redeeming qualities? It has negative health value; it is far less exciting than rye, challah or potato rosemary bread; it it is the worst insult one can bestow on a city. But let's be honest. Aside from these flaws, there is nothing not to like about white bread. It is inoffensive, holds up well in a sandwich (unlike the seed-heavy brown breads my mom likes), and will not clash with anything you want to put on it.

In the interest of keeping with my commitment to use the Bread Bible more, I decided to break in my new food processor last week. According to a very wise source, food processors are ideal for bread making - superior even to kitchenaid-type contraptions. I began flipping through the Bible for recipes to try. I then decided to make challah in honor of Dani's return home. I then decided that I was too Jewish to make challah not on a Friday (it was Sunday). After extensive perusal, I concluded that my best plan of action would be to follow a recipe from the food-processor instruction book. As much as I love improvising with baking, when it comes to bread, messing around is not yet an option for me. For my first food-processor bread endeavor, I concluded that having explicit steps for when and where to use the machine would be for the best. How right I was!

Classic Cuisinart White Bread

* 1 package active dry yeast

* 2 tsp granulated sugar

* 1/3 cup warm water

* 4 cups flour

* 3 tbsp butter

* 1 1/2 tsp salt

* 1 cup cold water

Step 1: Figure out how to assemble and turn on the food processor (no, I did not do this before starting out and yes, this proved to be highly problematic).

Dissolve the yeast and sugar in the warm water in a 2-cup liquid measure. Let mixture sit about 5 minutes until foamy (mine ended up sitting for closer to 20 minutes as I entered a vicious battle with the uncooperative cuisinart soon after mixing the ingredients).

ONLY ONCE YOU ARE SURE THE FOOD PROCESSOR IS PROPERLY ASSEMBLED AND WILL RUN WHEN YOU TURN IT ON SHOULD YOU PROCEED.

Put flour, butter and salt into food processor and process. With the processor running, pour in the liquid, including the cup of cold water. When the dough comes together to form a ball and no longer sticks to the bowl, continue to process for 45 seconds (much better than kneading by hand).

The recipe suggested using a floured plastic bag as a rising vessel for the dough. In an attempt to make the bread slightly more exciting, I greased the rising bowl with olive oil and coated the dough in the oil. I don't think this made much of a difference in the bread flavor, but, if nothing else, it did not hurt the bread. Anyway, let the dough rise in whatever container you choose for 1 to 1 1/2 hours in a warm place (next to the heater works excellently).

Once doubled in size, place the dough on a floured surface. Punch down dough. Divide in half. Roll each piece of dough out into an 8x4 rectangle. Roll the dough up (like a jelly/cinnamon roll). Pinch together well at the seams to seal. Place each dough ball in an 8x4 inch greased bread pan. Cover with plastic wrap. Let dough rise for about 45 mins (until just risen over the top of the pans). Fifteen minutes before baking, preheat oven to 400˚ F.

Bake 30-35 minutes, until loaves are brown and make a hollow sound when tapped. Let cool on cooling rack.

The bread was a success. Excellent with soup, and it made for delicious paninis/grilled cheeses. I take back all bad things I have said before about white bread - it might be boring and cause diabetes, but it tastes like sweet, fluffy comfort.