1 c. water
1/4 c. milk
1 tsp. sugar
1 tbsp. unsalted butter
2 tsp. vegetable shortening
1 pkg. dry yeast
1 tsp. salt
3 1/4 c. all-purpose flour

Heat the water, milk, sugar, butter, and shortening in a medium saucepan to 105 degrees. Pour the mixture into a 2 cup liquid measure and stir in the yeast.

Put the salt and flour in the work bowl of a food processor with the metal blade in place. With the motor running, pour the liquid through the feed tube in a steady stream as fast as the flour mixture absorbs it. Continue processing until the dough cleans the side of the work bowl. (If the dough is too moist to clean the work bowl, add flour through the feed tube by the tablespoon - if too dry, add cold water by the teaspoon.) Process 45 seconds more to knead the dough.

Place the dough in a lightly floured 1 gallon plastic storage bag. Squeeze out the air and seal the bag at the top with a wire twist. Set aside in a warm place until doubled in bulk, about 1 1/2 hours.

Remove the wire twist and punch down the dough in the bag. Remove the dough and shape it into a round loaf, about 6 inches in diameter. Place it on an oiled baking sheet and flatten the top slightly. Cover with oiled plastic wrap and let rise until doubled in bulk, about 1 hour. Preheat the oven to 425 degrees.

Brush the loaf with water and make 3 slashes across the top with a single-edge safety razor blade. Bake the bread in the center of the preheated oven for 15 minutes. Reduce the heat to 350 degrees and bake until lightly browned, about 20 minutes more, brushing the loaf with water two more times. Remove to a wire rack to cool. Makes 1 loaf (about 1 1/2 pounds).