QUICK COUNTRY BREAD

1 pkg. active dry yeast
1 cup warm water
3 cups flour, divided use
1 tbsp. sugar
1 tsp. salt
2 tbsp. cooking oil
1/2 cup butter or margarine, cut in 4 pieces
1 egg, slightly beaten with fork

Stir yeast into water.

In food processor, process 2 cups flour, sugar and salt. Pulse 4 times.

Add half of yeast mixture and pulse 4 times.

Add remaining flour, yeast mix and oil. Pulse 4 times. Process 15 seconds longer, or until dough ball forms.

Place dough in greased bowl. Cover and put in a warm draft-free place to rise until double, about 1 hour.

Punch down and put in food processor along with butter and egg and pulse 6 times. Mixture will look lumpy.

Place in a greased 9x5 inch loaf pan. Cover and put in a warm draft-free place to let rise until nearly double, about 45 minutes.

Bake at 400 degrees F 35 to 40 minutes. Remove from pan and cool on a wire rack.

Source: Recipes, Roses and Rhyme by Portia M. Little