Categories: Breads 
      Yield: 1 servings 
  
      2 tb Warm water 
      2 tb Sugar 
      1 pk Active dry yeast 
  2 1/2    To 3 cups all-purpose flour 
  1 1/2 ts Salt 
    1/4 ts Baking soda 
      1 c  Dairy sour cream, at room 
           -temperature 
           Vegetable oil 
      1 tb Sesame or poppy seeds, 
           -optional 
  
  Makes 1 loaf 
   
  Directions: Combine water, sugar and yeast. Stir to 
  dissolve yeast and let stand until bubbly, about 5 
  minutes. 
   
  Fit processor with steel blade.  Measure 2 cups of the 
  flour, salt and soda into work bowl.  Process on/off 
  to mix. 
   
  Add yeast mixture to flour mixture.  Process until 
  blended, about 10 seconds. 
   
  Spoon sour cream evenly over flour mixture.  Turn on 
  processor and add enough of the remaining flour 
  through feed tube so dough forms a ball that cleans 
  the sides of the bowl.  Process until ball turns 
  around bowl about 25 times. 
   
  Turn dough onto lightly floured surface.  Shape into a 
  ball and place on greased cookie sheet.  Flatten with 
  hands into a circle about 8 inches in diameter.  Brush 
  dough with oil.  Sprinkle sesame or poppy seeds over 
  dough, if desired.  Let stand in warm place until 
  doubled, about 1 hour. 
   
  Heat oven to 375 F.  Bake until golden, 25 - 30 
  minutes. 
   
  Remove from cookie sheet.  Cool on wire rack. 
   
  Food Processor Bread Book From the collection of Jim 
  Vorheis