Old-Fashioned Hearth Bread

1/2 To 3/4 cup warm water

2 tb Honey or light molasses

1 pk Active dry yeast

2 c All-purpose flour

2 tb Instant nonfat dry milk

-solids 1 tb Wheat germ

1 tb Butter or margarine

1 t Salt

Makes 1 loaf Combine 1/4 cup of the water, honey and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, dry milk, wheat germ, 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 very slowly drizzle just enough remaining water through feed tube into flour mixture 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 greased surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Shape into smooth ball and place on greased cookie sheet. Roll or pat into circle about 6 inches in diameter. Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 45 minutes. Heat oven to 375 F. Bake until golden and loaf sounds hollow when tapped, about 25 - 30 minutes. Remove from cookie sheet. Cool on wire rack. Food Processor Bread Book From the collection of Jim Vorheis