BASIC WHITE BREAD
¾cup water ½ cup milk
3 tbsp. butter or margarine 1¼ tsp. active dry yeast
3½ to 3¾ cups unsifted
1 tsp. salt
In small saucepan, combine water, milk and butter. Heat to lukewarm (105˚ to 115˚F). Stir in yeast to dissolve. Let rest 5 minutes.
Position dough blade in workbowl of Black & Decker® Food Processor. Add 3 cups flour, sugar and salt. With processor running, gradually add yeast mixture down feed chute. Add additional flour to make a soft dough. Continue processing dough for 1 to 1½ minutes.
Remove workbowl from processor; remove blade. Turn dough out onto lightly floured work surface. Knead several minutes until smooth and elastic. Shape into a ball and place in greased bowl, turning to grease top.
Cover and let rise at room temperature until doubled in bulk, about 1 hour.
Punch dough down and shape into a loaf. Place in greased 9” x 5” x 3” (23 x 13 x 8 cm) loaf pan. Cover and let rise at room temperature until doubled in bulk, about 1 hour.
Bake at 375˚F (191˚C) for 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan and cool on wire rack.
Yield: 1 loaf.
Note: This recipe should not be doubled in the food processor.
PESTO AND PASTA
1 lb. bow tie or penne pasta
4 oz. Parmesan or Pecorino cheese
2 cups loosely packed basil leaves
½cup loosely packed flat leaf parsley
½cup pine nuts
2 medium cloves garlic, peeled ¼ tsp. salt
1⁄8 tsp. pepper
½ cup extra virgin olive oil
Cook pasta in salted boiling water to desired texture.
Meanwhile, in small workbowl of Black & Decker® Food Processor fitted with cutting blade, finely chop cheese. Remove ½ cup cheese and set aside. Add basil, parsley, pine nuts, garlic, salt and pepper. Process until fairly smooth. Add oil and process until smooth.
Drain pasta and place in serving bowl. Add pesto and toss to blend well. Garnish with reserved Parmesan cheese.
Makes 6 to 8 servings.
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