Categories: Breads 
      Yield: 1 servings 
  
    1/4    To 1/2 cup warm water 
      1 pk Active dry yeast 
      1 tb Sugar 
  2 3/4 c  All-purpose flour 
    1/3 c  Instant nonfat dry milk 
    1/4 c  Cold butter or margarine, 
           -cut into 4 pieces 
      1 ts Salt 
      2    Eggs, beaten 
      1    Egg 
           Sesame or poppy seeds, 
           -optional 
  
  Makes 1 loaf 
   
  Combine 1/4 cup water, yeast and sugar.  Stir to 
  dissolve yeast and let stand until bubbly, about 5 
  minutes. 
   
  Fit processor with steel blade.  Measure flour, dry 
  milk, butter and salt into work bowl.  Process until 
  mixed, about 15 seconds. 
   
  Add yeast mixture to flour mixture.  Process until 
  blended, about 10 seconds. 
   
  Turn on processor and slowly drizzle the 2 beaten eggs 
  through feed tube and just enough remaining water 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 floured surface.  Shape into 
  ball and place in lightly greased bowl, turning to 
  grease all sides. Cover with plastic wrap and let 
  stand in warm place until doubled, about 1 hour. 
   
  Punch down dough.  Divide into 3 equal parts.  Shape 
  each part into a strand about 18 inches long.  Braid 
  the strands loosely together. Tuck ends under and 
  pinch to seal.  Fit braid into greased 8 1/2 x 4 1/2 x 
  2 1/2 inch loaf pan.  Cover loosely with plastic wrap 
  and let stand in warm place until almost doubled, 
  about 1 hour. 
   
  Heat oven to 375 F.  Beat remaining egg with fork. 
  Brush egg over braid. Sprinkle sesame or poppy seeds 
  over braid, if desired. Bake until evenly browned, 25 
  ~ 30 minutes. 
   
  Remove immediately from pan.  Cool on wire rack. 
   
  REFRIGERATOR EGG BRAID:  Prepare dough through first 
  rising and shape into braid as directed for Egg Braid. 
  Place in greased loaf pan, brush with vegetable oil 
  and cover tightly with plastic wrap. Refrigerate 4 to 
  24 hours.  Uncover and let stand at room temperature 
  30 minutes. Bake as directed for Egg Braid. 
   
  RAISIN BREAD:  Prepare dough as directed for Egg 
  Braid.  Turn dough onto lightly floured surface and 
  knead 1/2 cup dark raisins into the dough. Continue as 
  directed for Egg Braid, eliminating sesame or poppy 
  seeds. 
   
  Food Processor Bread Book From the collection of Jim 
  Vorheis