"martha" > wrote in message
...
> So, I got a cuisinart DLC-7P. I think that it's big enough to make a good
> size loaf. I got my original instructions in here. Though my processor
> was small
> Now I believe that I have a food processor that will handle the job but I
> can't find ny how-to
Does it have a plastic dough blade?
If so, put the flour and salt in it and briefly pulse to mix. Proof the
yeast in a small amount of warm water with a pinch of sugar. After about 10
minutes, it will be frothing nicely so add it to the flour and pulse a few
times to mix. Then, with the machine running, add the cold water in a
steady stream until the dough pulls away from the side of the bowl.
Continue for 1 minute. If it sticks to the side, you can always add a bit
more flour (1 Tbsp at a time). It's always better to have a more moist
dough though.

The quantities depend on the capacity of your processor. I have the
Professional 14 version that supposedly has a capacity of ~3lbs (~1.5kg) of
dough but, from experience, I never go over ~2lbs (900g - 1kg).

A typical recipe might be:
3 cups of AP flour (if you are in the northern US or Canada, otherwise use a
"Best for Bread" type)
2 tsp instant yeast (or one package)
1/3 cup warm water for proofing the yeast with a pinch of sugar.
1.25 tsp salt
1 cup of cold water

If you weigh your ingredients (and I STRONGLY recommend that you do) the
following works:
500g flour (as above)
1.5tsp salt
2tsp instant yeast
320 mls water
Use some of the water and a pinch of sugar to proof the yeast. One is
supposed to add the instant dried yeast directly to the flour but I think
dissolving it first is best.

The above are for basic white breads. For variation, use about 50% whole
wheat flour and up to about 10% rye flour but always keep at least 40% of
white in the mix.
HTH
Graham