JOHN ASCUAGA'S BASQUE BREAD

      Title: JOHN ASCUAGA'S BASQUE BREAD - PJXG05A
  Categories: Ethnic, Breads, Food proc
       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.)
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