1 cup water
1/4 cup milk
1 teaspoon sugar
1 tablespoon unsalted butter
2 teaspoons vegetable shortening
1 package dry yeast
1 teaspoon salt
3 1/4 cups all-purpose flour

Heat water, milk, sugar, butter, and shortening in medium saucepan to 105°F.

Pour mixture into a 1-cup liquid measure and stir in yeast. Put salt and flour in work bowl of food processor with metal blade in place. With motor running, pour liquid thru the feed tube in a steady stream as fast as the flour mixture absorbs it. Continue processing until dough cleans sides of work bowl. (If dough is too moist to clean side, add flour thru the feed tube by the tablespoon. If too dry, add cold water by the teaspoon). Process 45 seconds more to knead the dough. Place dough in lightly floured 1 gallon plastic storage bag. Squeeze out air and seal bag at top with wire twist.

Set aside in warm place until doubled in bulk, about 1 1/2 hours. Remove wire twist and punch down dough in bag. Remove dough and shape into round loaf, about 6-inches in diameter. Place on oiled baking sheet and flatten top slightly. Cover with oiled plastic wrap and let rise until doubled in bulk, about 1 hour.

Preheat oven to 425°F. Brush loaf with water and make 3 slashes across top. Bake in center of oven for 15 minutes. Reduce heat to 350°F. and bake until lightly browned, about 20 minutes more, brushing loaf with water two more times. Remove to wire rack to cool.

Makes 1 loaf (about 1 1/2 lbs.); 10 servings.