ALSO BY BETH HENSPERGER Bread Baking Bread Bread for All Seasons Beth’s Basic Bread Book Breads of the Southwest The Bread Bible The Pleasure of Whole Grain Breads Bread Made Easy The Best Quick Breads 2
The Harvard Common Press 535 Albany Street Boston, Massachusetts 02118 www.harvardcommonpress.com Copyright © 2000 by Beth Hensperger Illustrations copyright © 2000 by Kristin Hurlin All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage or retrieval system, without permission in writing from the publisher.
ISBN: 978-1-55832-156-4 Special bulk-order discounts are available on this and other Harvard Common Press books. Companies and organizations may purchase books for premiums or for resale, or may arrange a custom edition, by contacting the Marketing Director at the address above.
ACKNOWLEDGMENTS My thanks to editors Dan Rosenberg and Laura Rosenberg. Their interest, intelligent comments, commitment, and hard work have made this book a reality. Laura skillfully and patiently worked with me—assisting on every step of editing the multiple manuscript drafts—with friendly encouragement and sensitive advice. Thank you to the publicists and staff at Harvard Common Press who assisted in the preparation, presentation, and publicizing of this cookbook.
recipe ideas. Her husband, George, ate a lot of bread. Her spirit resides within.
CONTENTS Title Page Copyright Page Acknowledgments America’s New Bread Box Orientation Batterie de Cuisine: Know Your Bread Machine Making Bread Daily Breads: White Breads and Egg Breads White Breads Egg Breads One-Pound Loaves Pasta Doughs from Your Bread Machine Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads Whole Wheat Breads Rye Breads Specialty Flour Breads Multigrain Breads Gluten-Free Breads Traditional Loaves: Country Breads and Sourdough Breads Country Breads Sourdough Breads
Stuffing Breads Circle, Squares, and Crescents: Pizzas and Other Flatbreads Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads Breakfast Breads Coffee Cakes and Sweet Rolls Chocolate Breads Holiday Breads Express Lane Bread: No-Yeast Quick Breads Jams, Preserves, and Chutneys in Your Bread Machine Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables Appendix 3 Resources General Index Recipe Index 9
AMERICA’S NEW BREAD BOX The bread machine. Words that strike terror into the hearts of artisan bakers and advocates of hands-on home baking, while conjuring up visions of delight to the ever-growing hordes of baking enthusiasts who claim they would never bake bread without a machine. An all-in-one appliance that is certainly an innovation in a time-honored craft, a bread machine creates fresh, satisfying, full-flavored yeast breads with no compromise of standards.
might prevent them from preparing bread by hand, and lots of folks, especially men, who love the fact that baking good bread now includes the chance to program digital commands similar to their VCRs. The bread machine has won over many people already skilled at baking by hand, but it has also reached many who were not inspired to learn to bake bread by an older method. Through the bread machine they were introduced to, and are now hooked on, the evocative aroma, taste, and texture of homemade bread.
licious in their own right. And so, once you’ve armed yourself with a bit of knowledge, some fresh ingredients, and your beloved machine, I hope you, too, will approach this wonderful new realm of baking with an open mind. Often described as looking like a leftover robot from Star Wars, the maid in a futuristic Jetsons’ cartoon, or even a gem tumbler, the bread machine was originally invented to go in small Japanese kitchens, which typically have no room for Western-style baking ovens.
whimsically formed dinner rolls or round country-style loaves and then bake them in a conventional oven. You can almost hear the old French baker sighing, “c’est un scandale!” at the mere thought of automating his revered techniques. A loaf of bread made in the machine is, just like handmade bread, superior in nutrition, texture, and taste to its commercially produced, store-bought cousin. Homemade bread is free of additives, colorants, preservatives, and chemical fixatives.
and being baked, but they are for you to discover. So go ahead, push the button, bake bread, enjoy the delectable results, and stand back to collect the compliments.
ORIENTATION Batterie de Cuisine: Know Your Bread Machine Taking Stock of Your Machine Features: Cycles and Settings Making Bread The Ingredients Loading the Ingredients into the Bread Machine The Process of Baking Bread in the Bread Machine Learning Recipes High-Altitude Baking What Can Go Wrong and How to Fix It 15
BATTERIE DE CUISINE: KNOW YOUR BREAD MACHINE The three sections that follow will help you become familiar with your machine. They demystify the hardware, offer criteria for how to choose a machine, provide customer service telephone numbers for bread machine manufacturers, and help you figure out what types of bread can be made in your machine. There is a lot of practical information here; you will refer to it often.
shaped, cooked, or browned differently in different parts. Caution must be used in handling the machine or any parts of it during the baking cycle while the machine body radiates heat. The baked bread may occasionally stick in the baking pan (this generally occurs only with the thinner-walled baking pans).
take their shape from their baking pans, and each loaf bears the distinctive mark of the automatic bakery—the hole in the bottom created by the kneading paddle.
Does the machine have an audible alert to remind you when to add extra ingredients? It is convenient for the basic cycle to beep as a reminder to add embellishments such as raisins or nuts midway through the kneading, so that they are not pulverized during the mixing. A machine can have this feature built into one or many of its cycles. If your machine does not offer this signal, it is easy enough to set your own kitchen timer to add the extras on your own. See BREAKFAST BREADS for more information.
blade and a thermal sensor fuse, which can easily be repaired at an authorized service center. Don’t attempt home repairs. Finally, be kind to your nonstick pan and paddle; they cost $40 to $60 to replace. If you should need to order replacements, call your customer support line.
Zojirushi: 800-733-6270 Features: Cycles and Settings In the owner’s manual, after acquainting you with the parts of the machine, the basic steps to remove and replace the bread pan, and the order in which to place the ingredients in the pan, each manufacturer will list the features, also referred to as the modes of operation or cycles, of the machine.
Dried Fruit for information on adding extra ingredients. Sometimes, if I want to vary the color or taste of a bread, I do add the extras, such as onions and nuts, at the beginning of the cycle so that the kneading action smooshes them and they more or less disintegrate into the dough. VARIETY This was a common feature on the older machines.
FRENCH BREAD There is often a European, Crisp, or Home made setting for the same purpose. This cycle has become the new rage in bread machine baking. Use this setting for crusty country breads with no fat or sugar that need longer rising times, giving the yeast a good long while to do its work. (Older National machines have this cycle lasting seven hours, which would bring a smile to the face of a traditional baker from France.) This is also the setting to use for sourdough breads made with yeast.
cycle is invaluable when a cycle ends and a loaf is not quite done baking. You can program Bake Only to continue baking in increments for up to two hours. If you are doing lots of different types of baking, you will use this cycle. QUICK BREAD This setting, also known as Cake, is for non-yeast batters leavened with baking powder or baking soda, such as quick breads and loaf cakes.
In addition to their baking cycles, bread machines have some or all of the following features: DELAY FEATURE Almost all machines have a Delay Timer, which allows you to place the ingredients in the bread pan, choose the baking cycle, and program the machine to begin the process of mixing and baking your dough 31/2 to 24 hours later. This is a popular feature, since it enables you to program the machine at night and wake up to fresh bread in the morning, or have fresh bread ready when you get home from work.
baking. Some models have just two crust choices, Bake (Light) or Bake (Normal), which are built into their Basic cycle. The crust setting, because it does change the baking time and often the temperature, also affects the doneness of a loaf. I usually use the medium or normal crust setting for basic and whole-grain breads, but I almost always check the loaf to make sure the bread has baked all the way through. (See for information on how to check for doneness.
if left in the machine through this part of a cycle.
MAKING BREAD This section is very important to understanding baking in your bread machine. It would be worthwhile to familiarize yourself with this information before baking from this book. The Ingredients All loaves are a combination of flour, leavening, salt, and liquids. The equation is so simple that each loaf is only as good as the ingredients that you use to make it.
tones. Every flour absorbs a different amount of moisture and does so at a different rate. Remember that the more non-wheat flour you use in proportion to wheat, the denser the loaf and the slower the rising time. Also, remember that proper measurements make a good loaf. If you don’t add enough flour, no matter what the type, you will have a collapsed loaf (collapsing from the top or in from the sides) that is often uncooked in the center.
chine; quick-rise yeast can also be used. The most readily available fast-acting or instant yeast comes from the S.I. Lasaffre Company (a French company operating in Belgium and elsewhere), which has been producing commercial yeast since Louis Pasteur figured out how to isolate and cultivate single strains. This yeast, labeled “SAF Perfect Rise” or “SAF Instant” yeast, is very popular among bread machine bakers.
not as sensitive to temperature as regular active dry yeast; it can grow and multiply at lower temperatures in the machine’s bread pan. Bread machine yeast is sold in 4-ounce jars, and is readily available at supermarkets. Quick-rise yeast was developed in 1984 in response to the large amount of home baking done using powerful electric mixers. Both Red Star and Fleischmann’s (patented as RapidRise) have quick-rise yeasts on the market.
will need to add these 2 tablespoons to the quantity of liquid in the recipes in this book. Bread Machine Baker’s Hint: Measuring Your Ingredients The bread machine, unlike traditional bread recipes that deal in approximates, must have accurately measured ingredients or else the recipes will not work properly or taste balanced. The baking pan has a limited capacity, so ingredients must also be measured precisely to keep them from spilling over onto the heating element.
EGGS Eggs are a favorite addition to bread. They add flavor, color, a cakelike texture, leavening power, and liquid to a dough. Use only eggs graded large. Never use fresh eggs when baking using the Delay Timer. CHEMICAL LEAVENER Chemical leaveners, such as baking powder, baking soda, and cream of tartar, are essential in making quick breads. These leaveners create air bubbles when they come in contact with liquid.
by hand, produce wonderful breads using a bread machine. The steps involved in creating a loaf of bread in the machine, which is called “baking in a controlled atmosphere,” are described here in detail, in the context of this unchanging sequence of steps that constitute baking. Throughout this book, when the terms Preheat, Mix, Knead 1, Knead 2, Punch Down, Rise 1, Rise 2, Rise 3, Cool Down, and Keep Warm appear beginning with capital letters, they refer to standard segments of all bread machine cycles.
chines is divided into eighths, but it is awkward to use; I like my old glass measuring cup and Tupperware dry measures. Once you become familiar with the measuring language associated with bread machines, you won’t find it difficult.
1 whole large egg = 3 tablespoons commercial liquid egg substitute 1 large fresh egg white = 1 tablespoon egg-white powder and 2 tablespoons cold water beaten together until foamy Unbleached All-Purpose Flour 1 cup = 43/4 ounces 31/2 cups = 1 pound 18 cups = 5 pounds Bread Flour and Whole Wheat Flour 1 cup = 5 ounces Granulated Sugar 1 cup = 8 ounces 1/ cup = 4 ounces 2 1/ cup = 2 ounces 4 1 tablespoon = 1/2 ounce Brown Sugar 1 cup = 6 ounces 1/ cup = 3 ounces 2 1/ cup = 11/ ounces 4 2 1 tablespoon = 1/3 ou
Nonfat Dry Milk or Dry Buttermilk Powder 3 tablespoons dry milk powder + 1 cup water = 1 cup fresh milk or buttermilk. For a richer flavor, use 4 to 5 tablespoons per cup. Firm Cheeses 3 ounces of a firm, moist grated cheese = 2 tablespoons liquid measurement THE RIGHT TEMPERATURE/PREHEAT Temperature is an important consideration throughout the entire process of mixing, kneading, rising, and baking bread.
What you, the baker, must do: Select a recipe Assemble the equipment and ingredients on your workspace Measure the raw ingredients into the bread pan Program the control panel and press Start to begin the process in the machine Check the dough consistency and adjust if necessary What occurs inside the machine: Mixing of the dough Kneading First rise Deflation of the dough/Punch Down Second rise Deflation of the dough/Shape Third rise Baking Bread is kept warm or cooled MIXING THE INGREDIENTS/MIX AND KNEAD 1
This step in the machine is also part of the process used for constructing starters for country-style breads. KNEADING THE DOUGH/KNEAD 2 Kneading, in the machine or by hand, is the step of the baking process that thoroughly mixes the ingredients, distributes the yeast, and strengthens the moistened gluten strands to a springy elasticity. It is a continuation of the mixing process. Kneading incorporates fresh oxygen into the dough, which is important to the rising and to the finished shape of the loaf.
along to be able to tell whether it is too dry or too wet. Those baking by hand feel the consistency of the dough under their fingers and make allowances, adding more liquid or more flour, as they go along. You will need to open the lid of the machine in order to assess the dough. (You can set a kitchen timer to remind you when to check.) Open the lid, and, taking care to avoid the moving kneading blade, poke the dough ball with your finger to feel the consistency.
expand only slightly. In Rise 2, it can increase as much as two to three times in bulk. As the dough rises, the gluten mesh network is trapping the expanding gases. Whole grain breads and sweet doughs high in fat, sugar, or fruit take longer than lean whiteflour doughs to rise. Generally, a dough will take one to two hours to rise to the classic “doubled in bulk” stage, filling the pan half to two-thirds full, and this rising occurs in stages.
After the second punch down, which lasts a few seconds longer than the first one, is a third and last rise, after which the loaf is baked. At the end of this rise, the risen dough usually fills the bread pan to its capacity. If the bread were being made by hand, the second punch down would occur as the dough was removed from the container in which it had been rising and pulled or twisted into a loaf shape. It would then be placed in a bread pan, where it would remain, rising, until time for baking.
Ideally, you will eat your bread the day it is made. Once you break the crust, the inner crumb is exposed to air and begins to stale. You want to keep the crust crisp and the inside soft for as long as possible. Starter and sourdough breads keep the longest. Any added fat will help bread stay fresh a day longer. Breads that include dairy products need to be refrigerated. Eat a freshly made loaf within a few hours of baking. It will taste best within 24 hours.
blade; other times it is lodged in the loaf rather tightly. (See step 12 of the Homestyle White Bread recipe, for information on dislodging the kneading blade.) If you are having trouble getting a loaf out of the pan, or if you know you have an exceptionally delicate loaf, turn off the machine, unplug it, and open the lid. Let the loaf sit in the machine with the lid open for five to ten minutes. It will shrink from the sides of the pan as it cools, and should become easy to turn out.
cause bread machine baking is an exact art, the practice of mise en place ensures that you are organized and focused, in order to make the best possible loaf of bread. The straight dough and sponge dough are the basic techniques that will be used throughout this book, but each recipe will have specific instructions. These recipes produce loaves that are perfect for, but not exclusively for, beginners.
Your First Loaf: HOMESTYLE WHITE BREAD This style of constructing a dough is known as the plain, direct, or straight dough method. The majority of the loaves in this book are made in this manner. All of the raw ingredients are combined at the same time to make a malleable dough ball.
21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place the bread machine on a counter that is outside of main kitchen activity, with plenty of room above to open the lid. Make sure there is room around the machine to use as a work area, and so that steam can freely evaporate from the machine’s vents. Read the recipe, choose the size of loaf you will make, and assemble your ingredients on the work area.
Measure and add the yeast on top of the other ingredients (or into the yeast dispenser after you close the lid in Step 8, if your machine so requires). While machine manuals usually make the point that you don’t want the yeast and salt to touch (salt inhibits the action of the yeast), if you will not be setting the Delay Timer, it doesn’t matter what touches what; it will all be mixing in a matter of minutes anyway. Wipe clean the edge of the pan around the rim.
is smooth and firm, yet soft and springy to the touch. If it looks like a batter, you can add up to 1/4 cup of extra flour. If the dough is very firm and dry looking, perhaps lumpy and not holding together, or even if it is a dry ball rolling around in the pan, add water 1 teaspoon at a time until the dough softens up a bit. The humidity of the climate where you live will affect the amount of additional flour or water you need.
The Next Step—Using a Starter: SHEPHERD’S BREAD The way of constructing a dough for this Shepherd’s Bread is known as the sponge dough method. It is an old-fashioned technique used to create a bread with a more rustic texture and crumb, more irregular holes, a slightly more acidic flavor from developed fermentation, and a slightly thicker crust than bread made by the plain dough method. While this takes a bit more time, this bread is really loved for its exceptional flavor.
11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast 2-POUND LOAF For the sponge starter: 2/ cup water 3 1 cup bread flour 1/ teaspoon SAF or bread machine yeast 4 For the dough: 7/ cup water 8 11/2 tablespoons sugar 11/2 tablespoons unsalted butter or margarine, cut into pieces 3 cups bread flour 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 13/4 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast Place the bread machine on a counter that is outside of main kitchen activity, with plent
To make the starter, pour the 2/3 cup of water you have measured into the pan. Sprinkle with the bread flour and then with the yeast called for in the starter ingredients. You will fill only a small portion of the baking pan. Replace the pan in the machine and click it into place on the bottom of the oven floor; fold down the handle, close the lid, and plug in the machine. The display surface will light up. Program for the Dough setting (see your owner’s manual for specifics on programming your machine).
Program for the Basic cycle. If applicable, press the loaf control button and select the size loaf. Press the setting for the desired crust color. Use the medium setting the first time you make this loaf. (You can adjust it the next time you make it, if need be.) Push the On or Start button to begin the mixing and kneading process. Clean up the work area, leaving the measuring spoons and the reserved 2 tablespoons of water and of flour. Place a plastic spatula on the counter for testing the dough.
excess moisture created during baking is evaporated, so it will slice and taste different when warm than when cool.
Delay Timer: WHOLE WHEAT CUBAN BREAD Whole Wheat Cuban Bread is a simple straight dough, made here using the Delay Timer, which means that you set the machine’s timer to begin the bread-making process fifteen to twenty-four hours (it varies by manufacturer) before you want to have a fresh-baked loaf. You can have fresh bread ready when you wake up in the morning or when you get home from work in the evening. This is convenience at its best.
11/2 cups water 2 teaspoons salt 2 cups bread flour 21/3 cups whole wheat flour 2 tablespoons gluten 1 tablespoon plus 1 teaspoon sugar 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place the machine on a counter that is outside of main kitchen activity, with plenty of room above to open the lid. Make sure there is room around the machine to use as a work area, and so that steam can evaporate from the machine’s vents.
using the Delayed Timer (this type of layering will prevent that). Wipe clean the edge of the pan around the rim. Replace the bread pan in the machine and click it into place in the bottom of the oven floor. Fold down the handle, close the lid, and plug in the machine. The display surface will light up and there will be a beep. Program the bread machine for the cycle appropriate to the type of bread you are making. In this case, the desired cycles are Basic or French Bread.
bread from the pan immediately. When you are ready to remove the bread from the pan, press Stop and unplug the machine. Carefully open the lid. Using heavy oven mitts to hold the handle, remove the pan by pulling it up and out of the hot machine. If your bread pan is thin, set it on the cooling rack and let it stand for 5 minutes to allow the bread to contract slightly from the sides of the pan before turning out the bread.
Increase gluten. For each cup flour, increase by Reduce yeast. For each teaspoon yeast, decrease by 1–2 teaspoons 1/ teaspoon 8 2–3 teaspoons 1/ –1/ tea8 4 spoon 1–2 tablespoons 1/ –1/ tea8 4 spoon 3–4 teaspoons 1/ –1/ 4 3 tea- spoon 2–3 tablespoons 1/ –1/ tea4 3 spoon Reduce sugar. 1–3 teaFor each tablespoon sugar, decrease by spoons 1/ teaspoon Reduce baking powder. 8 For each teaspoon baking powder, decrease by Increase oven temperature by 25°F.
The bread had too much liquid. Cut back the liquid in the recipe by 2 tablespoons. The bread was baked in hot, humid weather. Wait until a cooler, drier day to bake again. Loaf is too dense: Insufficient leavening for the mass of dough. Used all-purpose flour instead of high-gluten bread flour. Try using bread flour next time. Used too much of a dark spice, such as ground cinnamon, that inhibits the yeast. Next time cut back on the amount of dark spices used. See for more information.
shape. The loaf was left in the machine too long on the Keep Warm part of the cycle. Next time remove the loaf from the machine as soon as the beep sounds that the baking has ended. The loaf had too much yeast. Next time decrease the yeast by 1/2 teaspoon. Collapsed top and sides: Too much yeast working too fast, and too much liquid.
surrounding temperatures; bake again on a cooler day or in the early morning or evening. Bread is not cooked throughout: The dough was too heavy. Too large a percentage of whole grain flours was used. Next time use more bread flour. Too many heavy, moist ingredients. Next time reduce the amount of cheese, applesauce, sour cream, dried fruit, or other such ingredients. The dough needed an extra knead.
Leftover Bread Cookery I always seem to end up with plenty of leftover bread from baking in my bread machine, most of which begins to stale in a matter of hours.
In cubes, chunks, or coarse crumbs, bread is the main ingredient for meat and vegetable stuffings; for fruit stuffings, as in baked apples; or to bulk out and bind ingredients, as in meat loaf, meatballs, and crab cakes. Toasted fresh breadcrumbs make a great crunchy and attractive topping for roasted vegetables, casseroles, or spreads, such as macaroni and cheese or deviled crab.
eastern European hearty rye breads.
DAILY BREADS White Breads and Egg Breads 66
White Breads Honey White Bread Country White Bread House Bread Milk Bread French Sandwich Pain au Lait Sour Cream Bread Yogurt Bread Greek Bread Maple Buttermilk Bread Banana Sandwich Loaf Coconut Milk White Bread French Bread Vienna Bread Old-Fashioned Potato Bread Instant-Potato Bread Beer Bread Hungarian White Bread with Fennel Seeds One-Pound Loaves Sampler Brioche Egg Loaf Sampler Country White Loaf Sampler Buttermilk White Loaf Sampler Honey Whole Wheat Loaf Sampler Oatmeal Loaf Sampler Hawaiian Sweet
Egg Pasta Whole Wheat Egg Pasta Green Spinach Pasta Semolina Pasta 68
WHITE BREADS The world of baking has not always known white bread. It is the product of a sophisticated milling process that acts like a series of sieves, separating the bran and germ from the creamy white endosperm. Mills were first powered by steam in the 1700s, finally breaking the centuries-old customs of using wind, muscle, and water power for milling. This innovation proved a great success. Ingredients to make bread became easier than ever to obtain.
myriad foods with which it can be combined. White bread textures vary with the addition of water, milk, buttermilk, yogurt, evaporated milk, or dry milk. Non-dairy milks, too, such as coconut or soy, can be used with wonderful results. White bread can be spartan, with just a tad of oil and sugar, or rich, with lots of butter and milk. Water makes a chewy, coarse-textured loaf, while milk makes a fine-textured, softer loaf.
HONEY WHITE BREAD Honey is a great favorite in breadmaking—for good reason. It is a natural sweetener with up to 80 percent of its weight composed of sugar. “The land of milk and honey” was what the promised land was called in the Old Testament, and today honey, a miracle in a jar, certainly still connotes luxury. Since honey is collected mainly from leguminous plants, look for familiar clover, sage, eucalyptus, tupelo, or buckwheat honeys.
33/4 cups bread flour 1 tablespoon plus 1 teaspoon gluten 11/2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Bread Flour For the best results in making premium white breads I use cream-colored unbleached bread flour made from hard red spring wheat that is aged without chemicals or preservatives. It has a protein content of 12 to 14 percent. Highgluten wheat flour absorbs more liquid than other flours, creating a more elastic dough and a lighter-textured bread. I like Organic Hi Protein Hi Gluten Unbleached Flour or Organic Old Mill Flour with Reduced Bran from Giusto’s.
Clear Flour Clear flour is not the name of a certain type of flour, but a milling term for the high-protein bread flour that is the least refined of white flours. There can be a few grades of clear flour, depending on how much it has been sifted. Often called straight flour, it has long been available to the professional baking industry but now King Arthur sells it to home bakers.
COUNTRY WHITE BREAD This is the type of loaf to make using the Delay Timer since it contains nonfat dry milk rather than fresh milk. The dry milk will not foster any harmful bacteria as it sits. Available as a powder made from whole or skim milk, I always use the skim, or nonfat, dry milk; nonfat has about 1 percent fat, while whole has about 27 percent fat. Nonfat also keeps longer. All types of dry milk have a marked increase in milk sugar, and the yeast love it.
11/2 tablespoons vegetable or light olive oil 11/2 tablespoons sugar 4 cups bread flour 2 tablespoons instant potato flakes 1/ cup nonfat dry milk 4 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.
HOUSE BREAD I like my homemade bread flecked with a bit of this and a bit of that, without any cane sugar in it so that the flavor of the fresh flours is dominant. In this case I add just a bit of rye flour, buckwheat flour, and wheat germ, which I usually seem to have on hand.
37/8 cups bread flour 11/2 tablespoons buckwheat flour 11/2 tablespoons dark rye flour 11/2 tablespoons toasted wheat germ 11/2 tablespoons powdered fructose 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.
MILK BREAD This is a favorite white bread that is perfect for beginning bakers and has that great homemade bread flavor. Milk is the main liquid ingredient in breads that do not fall into the category of lean breads, ones made without any fat or sweetening. Here is a little baker’s lesson: When milk is used in a bread dough, it increases and strengthens the absorptive capacity of the flour, especially high-gluten bread flour.
4 cups bread flour 2 tablespoons sugar 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium or dark, and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
FRENCH SANDWICH PAIN AU LAIT I never thought much of breads made in the style of the white French sandwich bread called pain de mie, which translates as “the heart of the crumb” or “the middle of the bread loaf,” until I took a class with Steve Sullivan, the baker at Chez Panisse at the time. This bread is similar to the one he made.
12/3 cups water 6 tablespoons unsalted butter, cut into pieces 33/4 cups bread flour 1/ cup barley flour 4 1/ cup nonfat dry milk 2 1 tablespoon plus 1 teaspoon gluten 11/2 teaspoons sugar 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.
Brinna Sands, founder of the King Arthur Flour Baker’s Catalogue and a confirmed bread machine baker, is the perfect person to ask about baking equipment. She has “a bunch” of bread machines of various models, manufacturers, and ages. I asked her to give me a definitive list of the essential equipment needed for bread machine baking, beyond the machine itself. Here is her list: A set of plastic or stainless steel dry measuring cups and spoons, and a glass measuring cup for liquids.
few stray crumbs. Be sure the machine is unplugged before you do anything around the element. A wire cooling rack. For proper cooling, it is important that a loaf be placed on a rack that allows air to circulate all around the loaf. There are stainless steel racks, nonstick racks, and even old-fashioned wooden racks for purists. Racks may be round or rectangular, small or large. I like a nice 12-by-16-inch stainless steel cooling rack, but I keep a variety of sizes for all sorts of loaves.
SOUR CREAM BREAD Sour Cream Bread has a beautiful crust and a unique, moist, dense texture reminiscent of a brioche or cake. Sour cream is an ingredient much beloved by bakers of both breads and pastries. It has an inherent richness and acidity that consistently give a special texture, flavor, and keeping quality to bread. A simulated sour cream made from a vegetable oil base, such as Imo, can be substituted for fresh sour cream in this bread with good results.
41/3 cups bread flour 11/2 tablespoons light brown sugar 1 tablespoon gluten 11/2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions, with the water and sour cream put in first, and adding the dry ingredients in on top. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
YOGURT BREAD This is a beloved recipe from the files of food writer Jacquie McMahan, adapted for the bread machine. She makes homemade yogurt in jelly glasses and sets it overnight on her Wolf range. Though this recipe was not published in any of his books, James Beard, well known for his love of good bread, taught Jacquie to make this bread during a weeklong cooking class he gave at the Stanford Court Hotel, where he baked in Fournou’s Ovens.
1 tablespoon plus 1 teaspoon gluten 21/4 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. I put 31/4 cups of flour in for the 11/2 pound loaf (41/2 cups for the 2pound loaf) and sprinkle the rest in over the dough ball as needed, since yogurts have different consistencies. Set crust on dark and program for the Basic cycle; press Start.
GREEK BREAD Everyday bread in Greece is call psomo, or mother’s bread. Don’t substitute regular milk for the evaporated milk here, you will miss out on the especially sweet, rich flavor it provides. The most authentically Greek version of this bread is made with canned evaporated goat’s milk, but the ubiquitous evaporated cow’s milk is just fine.
1/ cup whole wheat or whole grain 4 3 1 /4 tablespoons sesame seeds spelt flour 1 tablespoon plus 1 teaspoon gluten 1 tablespoon sugar 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
substitute equivalent. If cholesterol is a consideration, use all egg whites in the soaking mixture and light olive oil for frying. For the adult palate, add 2 to 3 tablespoons of your favorite liqueur, such as Grand Marnier, amaretto, or rum, to jazz up the batter.
1/ 3 cup maple syrup Cover the apricots, cherries, and raisins with hot water. Let soak for 10 minutes. Melt the butter in a large skillet over medium-low heat. Sauté the apples and pears until soft. Drain the soaked fruit and add to the skillet with the cinnamon. Sauté for 5 minutes. Add the banana, canned cherries, and syrup, and heat for 2 minutes. Serve immediately spooned over the French toast.
MAPLE BUTTERMILK BREAD This is a basic white bread that pairs tangy buttermilk with wonderful maple syrup, and is especially nice for toast and sandwiches. Who could not love maple syrup? Produced by boiling the sap of the sugar maple tree that grows in the North-east states and eastern Canada, maple syrup has the most aromatic and enticing flavors of any natural sweetening. I always have some in my refrigerator.
1/ 4 cup plus 1 tablespoon maple syrup 4 cups bread flour 1/ cup dry buttermilk powder 2 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
BANANA SANDWICH LOAF The subtle sweetness in this bread comes from the ripe banana. Don’t worry that you add chunks of banana to the bread pan; they will get mashed during the kneading. Treat this loaf just like French bread; it is best the day it is made. There is no better bread for a peanut butter and jelly sandwich.
2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
COCONUT MILK WHITE BREAD Do not confuse canned coconut milk with canned cream of coconut, which is even more concentrated and sweeter than the milk. No need for extra fat or sugar in this moist, slightly dense-textured bread; the coconut milk naturally provides both. Be sure to shake the can well before opening it since the solids may have settled to the bottom.
21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
FRENCH BREAD French bread is characterized by a crisp crust, nice volume, and a close-grained, chewy texture. It is distinctly different from a white bread made with milk, honey, and butter. The addition of egg whites makes for an extra crispy crust. If you are going to make this bread using the Delay Timer, be sure to use powdered egg whites (see The Right Ingredient: About Eggs), which perform just like fresh egg whites when whipped with cold water.
4 cups bread flour 1 tablespoon plus 2 teaspoons gluten 1 tablespoon sugar 21/2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Using an electric mixer, beat the egg whites until almost stiff and soft peaks are formed. Set crust on medium or dark, and program for the Basic or French Bread cycle. Place all the ingredients in the pan according to the order in the manufacturer’s instructions, adding the egg whites in with the water; press Start.
Bran—The protective outer coating of an individual grain seed. It is several layers thick, and is separated from the grain by polishing or from flour by bolting. It contains the fiber, a form of cellulose, and a complex sugar. Also referred to as polishings. Celiac disease—A medical syndrome characterized by malabsorption. Symptoms are caused by eating grains containing gluten (primarily wheat, barley, rye, and oats). Also known as celiac sprue and gluten-sensitive enteropathy.
outer coating of the grain. Tight hulls are removed by polishing or pearling, loose hulls by threshing, and some special varieties are hullless. Kernel—Small, separate, edible dry seed fruits of grain plants. Meal—Whole grain ground into a variety of consistencies, but all of them coarser than flour. Polenta, cornmeal, and farina are meals. Depending on the processing of the whole grain, they may have the bran and germ or may not. Pearling—The process of removing the outer bran layer from barley.
Unbleached flour—Wheat flour aged by oxygen in the air for one to two months. Aging flour develops the gluten proteins and makes for stronger doughs. The flour retains a creamy color. Whole grain—A groat or berry that still contains the bran and germ. The whole groat or berry is minimally processed, or hulled and cleaned, to rid it of the inedible outer coating.
VIENNA BREAD Vienna bread is made like a simple French bread, but with the addition of milk and butter for flavor, softness, and an extra day’s fresh keeping. However, it does not have the crisp crust of breads made without butter. It has been a favorite bread in France since the Revolution. It gets its name from once having been made with Vienna flour, a premium white flour. This bread was a favorite of my father, who was a connoisseur of white breads.
3 tablespoons sugar 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or French Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
OLD-FASHIONED POTATO BREAD Root vegetables were among the first foods to be cultivated, and have long been an essential food source. Potatoes were a staple in the Incan cultures of Peru. They also made the journey to Europe with returning New World explorers, transforming European and eventually North American cuisines forever. It comes as no surprise, then, that this dietary staple has long been used in baking bread.
3 tablespoons unsalted butter, cut into pieces 4 cups bread flour 11/2 tablespoons sugar 2 teaspoons gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Combine the potato and water in a small saucepan. Simmer, covered, until the potato is tender, about 10 minutes; slip off the peels. Mash or puree the potato with its water (do not drain; you want the water).
INSTANT-POTATO BREAD Long ago, Peruvian Indians dried potatoes by stomping on them to press out the moisture, then left them to freeze overnight. The potatoes were later reconstituted in water over a campfire. When vegetables are dried, their vitamins, flavor, and color remain intact. Still, I used to dismiss the use of instant mashed potatoes in my breads; I always used fresh mashed potatoes. But my girlfriend and fellow bread machine baker Suzanne convinced me to add the instant flakes.
2-POUND LOAF 3/ 4 3/ 4 cup water cup buttermilk 2 tablespoons olive oil 2 tablespoons dark honey 3 cups bread flour 1/ cup instant potato flakes 2 1 tablespoon plus 1 teaspoon gluten 11/2 teaspoons salt 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
BEER BREAD Flip the cap on your favorite beer and let it go flat at room temperature for a few hours before assembling the ingredients. Whatever the brand is, whether dark or light, domestic or imported, your choice of beer will dictate the distinctive flavor of this loaf. Serve this bread with roast pork and sauerkraut or with corned beef.
yeast Pour the beer into a bowl and let stand at room temperature for a few hours to go flat. Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
HUNGARIAN WHITE BREAD WITH FENNEL SEEDS Hungarians are known as premier bread bakers. Hungarian wheat is grown on the fertile Great Hungarian Plain that sweeps two thousand miles east from the Transylvanian Alps. Up until World War II, this wheat was treated like gold in Europe and exported to destinations all over the Continent. Hungarian flours are graded from coarse to fine and there is a saying “if you can make strudel out of it, then it is good flour for bread, crêpes, and noodles.
4 cups bread flour 2 tablespoons sugar 1 tablespoon plus 1 teaspoon gluten 1 tablespoon fennel seeds 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
One-Pound Loaves The recipes in this book are designed for 11/2- and 2-pound-loaf bread machines. But all machines have the capacity to make smaller 1-pound loaves as well. The 1-pound size is also known as a sampler loaf, and is perfect for one or two people, especially if you like to make fresh bread every day. Here are a few basic recipes created to make some special 1-pound loaves. You’ll find recipes for plain white and egg breads, as well as a couple whole-grain loaves and a sweet bread.
chine yeast SAMPLER COUNTRY WHITE LOAF Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
SAMPLER BUTTERMILK WHITE LOAF Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. 1-POUND LOAF 3/ 4 cup fat-free milk 2 tablespoons honey 1 tablespoon butter, softened 13/4 cups whole wheat flour 1/ cup bread flour 4 1 tablespoon gluten 1 teaspoon salt 11/4 teaspoons SAF yeast or 11/2 teaspoons bread machine yeast SAMPLER OATMEAL LOAF Place all the ingredients in the pan according to the order in the manufacturer’s instructions.
13/4 cups bread flour 1/ cup rolled oats 2 2 teaspoons gluten 1 teaspoon salt 11/4 teaspoons SAF yeast or 11/2 teaspoons bread machine yeast SAMPLER HAWAIIAN SWEET LOAF Place the ingredients, except the nuts, in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic or Sweet Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the nuts.
11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast 1/ 4 cup coarsely chopped macadamia nuts, rinsed and dried on a paper towel if salted 120
EGG BREADS Egg breads are simply divine. While in a practical sense, eggs add rich flavor, vibrant color, and leavening power to a dough, they have a spiritual element as well. Eggs have long been added to bread doughs to make them special. There is a pain du sacresant, or sacred bread, for every culture that worships, and these breads are usually made with eggs. One of the earliest religions believed that a primeval egg split open to form heaven and earth.
FRANSKBRØD Franskbrød is the most prevalent white bread in all of Scandinavia. It translates to “French bread,” but it contains an egg, so technically it is not a true lean bread by French baking standards. The combination of the egg and water makes for a chewy loaf. This recipe is adapted from one by a great baker and food writer, Beatrice Ojakangas, who has written many bread books utilizing every baking technique, from the food processor to the bread machine. Serve this bread with dinner.
11/2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or French Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
BUTTER BREAD This egg bread is shaped into les gemeaux, or “the twins,” a pair of loaves baked in the same pan. You can bake this specially shaped twin-humped loaf in your bread machine on the Basic or Variety cycles as described below.
pieces 4 cups bread flour 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Variety cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) If you are using the Basic cycle, after Rise 1 ends press Pause, remove the bread from the machine, and close the lid.
flavor of the bread. Add the powder with the dry ingredients, or combine the powder with two parts cold water and shake, adding the resulting mixture with the liquid ingredients. For no-fat diets, substitute two egg whites or a commercial liquid egg substitute for one large egg. Egg substitutes work perfectly in all bread machine bread recipes. Many bakers on special diets substitute an equal measurement of mashed silken tofu for the eggs (a whole egg equals one-quarter cup).
BRIOCHE BREAD Pain brioche is a staple of the French kitchen and every French chef masters it. While most people are familiar with the classic petites brioches with their topknots, butterrich bakery brioche is often baked in a loaf pan. Pay attention to the technique for adding the room-temperature butter pieces; it is done while the machine is running during the kneading phase. Brioche bread is perfect for French toast, bread puddings, appetizer sandwiches, and for just plain old toast.
1/ 2 cup plus 1 tablespoon milk 2 large eggs 2 egg yolks 23/4 cups bread flour 21/2 tablespoons sugar 1 tablespoon gluten 1 teaspoon salt 13/4 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast 1/ 2 cup plus 2 tablespoons (11/4 sticks) unsalted butter, cut into pieces Place the ingredients, except the butter, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start.
1 recipe Brioche Bread dough, refrigerated overnight 1 egg, well beaten, for glaze Place 8 (for the 11/2-pound dough) or 10 (for the 2-pound dough) individual 31/2-by-11/2-inch brioche flute tins on a baking sheet. Spray each with vegetable oil cooking spray. Turn the dough out onto a lightly floured work surface and divide it in half. Roll each half into a thick log, and divide each log into 4 (for the 11/2-pound) or 5 (for the 2-pound) 2-inch pieces and 4 (or 5) 1-inch pieces.
erated overnight One 8-inch wheel (2.2 pounds) of well-chilled, slightly firm Brie cheese (leave the rind on) 1 egg mixed with 1 teaspoon milk, for glaze Line a baking sheet with parchment paper. On a lightly floured work surface, divide the dough into 2 uneven portions. Using a rolling pin, roll out the larger portion of chilled dough into a 9-inch-diameter round, about 1/4 inch thick. Fold into quarters and transfer the dough to the baking sheet. Unfold and place the cheese in the center of the dough.
Mix the preserves and apricots in a small bowl. Spread evenly over the top of the Brie before placing the second layer of dough over the cheese to encase it. Bake as directed.
ZOPF (SWISS EGG BREAD) Zopf is the traditional egg bread of Switzerland. Its name comes from Züpfe, “to braid” in Swiss German. Every home baker in Switzerland has her own version, as it is a much beloved bread. When baked in an oven, this bread is braided with one end thicker than the other, like when you braid hair. This version is from Bern and it is baked in the machine.
4 cups bread flour 11/2 tablespoons sugar 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
JEWISH EGG BREAD Challah, meaning “offering” in Hebrew, is a traditional Jewish egg bread that, as far as I am concerned, has no peer. It is served with every Sabbath meal and on Jewish holidays. This nondairy version can be baked inside the machine, or the dough can be removed and shaped into a traditional braid or coil and then baked in the oven (see Technique: Jewish Egg Braid or Coil).
4 cups bread flour 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast 1 tablespoon poppy or sesame seeds, for sprinkling Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) During Rise 3, carefully lift the lid and sprinkle just the top of the dough with the poppy or sesame seeds.
palms, roll each portion into a fat cylinder, 12 inches long for the 11/2-pound dough, or 14 inches long for the 2-pound dough, tapered at each end. Be sure the ropes are of equal size and shape. Place the 3 ropes parallel to each other on the baking sheet. Begin braiding from the center of the ropes rather than at the ends for a more even shape. Take one of the outside ropes and fold it over the center rope, then repeat the movement from the opposite side.
POPPY SEED EGG BREAD This loaf with all white flour rises so dramatically that one set of proportions works best in either size machine. It is very much like regular challah, but made with dairy products, and the poppy seeds are distributed throughout rather than sitting on top, so it ends up cakelike. (Store your poppy seeds in the freezer, just like nuts, to keep them fresh.
Leftover Bread Cookery: Baked Fruit Desserts These fruit desserts are really old-fashioned. They are the kinds of desserts you would eat when you visited your grandmother when you were young. Stuffed Baked Apples with Maple Crème Fraîche Serves 6 Baked apples are a real pleasure. They may be old-fashioned, but they are still a wonderful dessert, especially when made with fresh fall apples.
3 tablespoons unsalted butter For the maple crème fraîche: 11/2 cups crème fraîche 5 tablespoons pure maple syrup To prepare the apples, place the cranberries in a small bowl and cover with boiling water to plump for 10 minutes. Peel the apples by cutting a spiral pattern around the entire apple with a sharp paring knife, starting at the bottom and cutting up to the top. Repeat with each apple. Place in a deep baking dish with the apples touching each other and set aside. Preheat the oven to 325°F.
cooked. This can also be made with apples. Serve with a pitcher of heavy cream on the side.
VIRGINIA LIGHT ROLLS Makes 16 dinner rolls This basic all-white dinner roll dough is slightly sweet and fluffy, producing tender rolls with that well-loved, good buttery flavor. I have given directions here for shaping the dough into finger rolls, but there are many shapes to choose from (see Technique: How to Shape and Bake Soft Dinner Rolls). Decide which whimsical shape you like and have a go. You can put seeds on these if you like.
of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured surface. Divide the dough in half, then roll each half into a 2- to 3-inch cylinder. With a metal dough scraper or a chef’s knife, cut the cylinder into 8 equal portions. Repeat with the second cylinder, making a total of 16 equal portions. Shape each portion like a miniature loaf by patting it into an oval, then rolling up from a short side to make a small compact cylinder about 4 inches long.
plastic wrap and then in a layer of aluminum foil, and refrigerate for up to 3 days or freeze for up to 3 weeks. You can bake half the rolls and eat them while fresh, and freeze the other half for later. To serve: Let the pan of frozen rolls thaw in the bag at room temperature or in the refrigerator overnight. Preheat the oven to 375°F for 15 minutes. Bake the rolls until golden brown, 10 to 14 minutes. Serve immediately.
EGG BAGELS Makes 16 bagels Bagels differ from other yeast breads because after the dough is risen and shaped the bagels are immersed in boiling water to give them their characteristic firm, chewy interior. They are really fun to make. Be easy on yourself with the forming; homemade bagels will never be as evenly shaped as commercial ones, but they taste incredible.
When the Dough cycle ends, bring the 3 to 4 quarts of water to a rolling boil in a deep stockpot. Turn the dough out onto a lightly floured work surface; the dough will be stiff. Divide the dough into fourths. Divide each quarter into 4 equal portions. Shape each portion of dough into a smooth round, tucking the excess dough underneath. Flatten with your palm. Poke a floured finger through the middle of the ball. Stretch the hole with your fingers to make it about 1 inch in diameter.
ENGLISH MUFFINS Makes 1 dozen 3-inch muffins English muffins really should be named American muffins, as they are the pure Yankee offshoot of the griddle-baked Celtic crumpet and bannock. This is my favorite recipe, adapted from the late Jane Grigson, the esteemed British food writer and journalist. These never fail to delight and amaze people who never thought of an English muffin as a homemade specialty. They are more substantial than the store-bought variety.
Lightly sprinkle the work surface with cornmeal or semolina. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto the work surface and, with a rolling pin, roll into a rectangle about 1/2 inch thick. Sprinkle the top surface with cornmeal or semolina to prevent sticking while rolling. Cut out the muffins with a 3-inch biscuit cutter or with the rim of a drinking glass. Roll out the trimmings and cut out the remaining muffins.
glaze, ice, or dust with powdered sugar just before serving.
11/2-pound dough makes 8 round sandwich buns or long rolls 2-pound dough makes 12 round sandwich buns or long rolls HAMBURGER BUNS AND HOT DOG ROLLS Keep bags of these in the freezer for impromptu barbecues and picnics. The sandwich buns are nice and soft, perfect for sloppy joes and summer tomato and mayonnaise sandwiches. The long rolls are good for ricotta with arugula and tomatoes, turkey and cheese, and, of course, hot dogs or bratwurst.
1 large egg 6 tablespoons unsalted butter, cut into pieces 3 tablespoons sugar 4 cups bread flour 1/ cup nonfat dry milk 3 3 tablespoons instant potato flakes 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast 1 egg yolk beaten with 1 tablespoon water, for glaze 11/2 tablespoons sesame seeds, for sprinkling Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start.
Pasta Doughs from Your Bread Machine Until lately, unless you lived in an Italian neighborhood or were invited to an Italian family dinner, it was rare to see fresh pasta. In the past decade, the availability of a wide variety of fresh, frozen, and factory-made premium dried pastas (from old Italian families like de Cecco and Ronzoni) has exceeded all hopes—to the delight of hungry diners. Fresh pasta dough is easily made in any bread machine that has a motor capable of mixing heavy whole grain doughs.
You don’t need to precook fresh lasagna noodles before assembling the dish. The Toolbox: Equipment for Making Pasta In your pasta-making toolbox, you will need: A long hardwood rolling pin, a dough scraper, and a wooden or plastic pastry board if you will be rolling and cutting the pasta by hand. A pasta machine if you will be rolling and cutting by machine. (Hand-cranked models from Atlas and Imperia are the simplest and least expensive.
EGG PASTA Makes 11/2 pounds pasta, 7 to 8 servings Egg pasta is excellent with all sorts of fresh or cooked sauces—like ragù, marinara, bolognese, pesto, white clam sauce, cream sauces—and pasta frittatas, baked pastas, with sautéed mushrooms and peas, timbales, cannelloni, manicotti, and in soups.
Remove the dough from the pan. Form into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes. (The dough can be refrigerated at this point for up to 3 days, but bring to room temperature before rolling out.) The dough is now ready to roll out and cut as desired. To roll the dough by hand: Dust your work surface with all-purpose flour. Divide the dough into 3 equal portions, keeping the reserved dough balls covered to prevent drying out.
To dry the pasta: Transfer the cut pasta to a drying rack, a floured towel, or a floured baking sheet. As one layer is filled, place a sheet of parchment over the pasta on the baking sheet, and continue to layer the pasta and sprinkle lightly with flour to keep from sticking. Cut into desired lengths with a sharp chef’s knife. Let the pasta air dry at least 20 minutes before cooking or freezing. To cook the pasta right away: Bring 4 quarts of water to a boil over high heat for each pound of pasta.
Add 2 tablespoons minced flat-leaf parsley, 2 tablespoons minced fresh basil, and 2 table spoons minced fresh marjoram to the flour in the bread pan. Use milk in place of the warm water. This pasta is excellent with cheese sauces such as fonduta, with ricotta and parsley, and with olive oil sauces. Black Pepper Egg Pasta Add 1 heaping tablespoon of finely ground black pepper to the flour in the bread pan. This pasta is very good with vegetable, tomato, and butter sauces.
WHOLE WHEAT EGG PASTA Makes 11/2 pounds pasta, 7 to 8 servings This pasta is excellent with vegetable, sausage, tomato, and cheese sauces, like gorgonzola. 11/2- OR 2-POUND-LOAF MACHINES 4 large eggs, lightly beaten, at room temperature 3 tablespoons warm water 1 tablespoon olive oil 2 cups unbleached all-purpose flour 1 cup whole wheat or whole grain spelt flour 1 teaspoon salt Follow the step-by-step directions for Egg Pasta beginning.
3 cups unbleached all-purpose flour 1 teaspoon salt Place the spinach in a food processor fitted with the metal blade. Process to a puree. Remove the spinach and place in a small mesh strainer over a small bowl. Press out 2 to 3 tablespoons spinach juice. Reserve 3 tablespoons spinach puree. Follow the step-by-step directions for Egg Pasta beginning, adding 2 tablespoons of the spinach juice and 3 tablespoons of the puree with the wet ingredients in Step 1.
EARTH’S BOUNTY Whole Wheat, Whole-Grain, and Specialty Flour Breads 161
Whole Wheat Breads Light Whole Wheat Bread Honey Whole Wheat Bread Buttermilk Whole Wheat Bread Soft Whole Wheat Dinner Rolls Lou’s Daily Bread Healthy Whole Wheat Challah Old-Fashioned Sesame-Wheat Bread Toasted Sesame—Whole Wheat Bread Three-Seed Whole Wheat Bread Irish Potato Brown Bread Flax Seed Whole Wheat Bread Dakota Bread Harper’s Loaf Whole Wheat Crescent Dinner Rolls 100% Whole Wheat Bread Tecate Ranch Whole Wheat Bread White Whole Wheat Bread Spelt Bread Cracked Wheat Bread Graham Bread Rye Bre
Barley Bread Cornell Bread Millet and Potato Long Rolls Quinoa Bread Teff Honey Bread Chickpea Flour Bread Brown Rice Flour Bread Wild Rice Bread Gluten-Free and Low-Gluten Breads Gluten-Free Cinnamon Raisin Bread Gluten-Free Mock Light Rye Gluten-Free Ricotta Potato Bread Gluten-Free Buttermilk White Bread Gluten-Free Chickpea-, Rice-, and Tapioca-Flour Bread Low-Gluten White Spelt Bread Gluten-Free Almond and Dried Fruit Holiday Bread Multigrain Breads Three-Grain Bread Whole-Grain Daily Bread Honey Whe
WHOLE WHEAT BREADS Mention whole grain bread and one of the following images might spring to mind: heavy, dry, tooth-breaker. Any experienced baker knows there is some truth to each of those images, but in reality, whole grain breads can be hearty in flavor and still light textured. Whole wheat breads are part of a genre known as whole grain breads because whole wheat flours are ground from all the parts of the grain.
plastic spatula to move the dough so that the machine can do its job. I also dribble some water onto the dough ball to soften it so that it can be kneaded more easily. The more whole wheat flour you add to a recipe, the denser the baked loaf will be, and bread machine whole wheat breads often fill only two-thirds the capacity of the bread pan when they are finished baking.
LIGHT WHOLE WHEAT BREAD All bakers want a good all-purpose whole wheat bread in their repertoire. Here it is. The buttermilk, called for in its powdered form, softens the grain, and there is an egg for richness and extra rising power. You can opt to use fresh buttermilk in place of the water, thereby eliminating the need for any dried buttermilk. This bread is excellent toasted.
31/4 cups bread flour 3/ cup whole wheat flour 4 4 tablespoons dry buttermilk powder 21/2 tablespoons dark brown sugar 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium or dark and program for the Basic cycle; press Start. The dough ball will be moist. (This recipe is not suitable for use with the Delay Timer.
HONEY WHOLE WHEAT BREAD This bread contains a bit more whole wheat flour than Light Whole Wheat Bread. There is a lot of honey for sweetness and the combination of milk and water for tenderness. This one is a slow riser, so don’t despair. This bread is best eaten the day it is baked.
11/2 tablespoons butter, cut into pieces 22/3 cups bread flour 11/3 cups whole wheat flour 1 tablespoon plus 2 teaspoons gluten 21/2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
flour and make dense breads, so I add plenty of extra vital wheat gluten to make a high-rising, springy loaf in the bread machine, and a good dose of fat to keep the bread moist. There must also be plenty of liquid in whole wheat bread doughs, as whole wheat flours continue to absorb it slowly during the rises. A whole wheat dough that is sticky during kneading will be surprisingly springy and only tacky to the touch by the Rise 3 part of a cycle.
pure fiber, and is used to add roughage and texture to a whole grain loaf. Wheat germ is the embryo seed section of a grain of wheat, which contains a great deal of nutrition in its natural oils, especially vitamins B and E. It must be refrigerated to prevent rancidity. Wheat germ can be used either raw or toasted; toasted it adds lots of nutty flavor to a bread. Don’t add too much, though; the sharp fibers of wheat bran and wheat germ cut the gluten and will weigh down the dough considerably.
Wheat Berries A wheat berry is a whole grain of wheat. Wheat berries are often used in bread doughs, but they must be cooked or sprouted first to be edible. Add them to the machine at the beep for Extras, or between Knead 1 and Knead 2, rather than at the beginning with the rest of the ingredients. If you knead wheat berries too much, they will break down, the gluten will become stringy, and the dough will be a real mess. Cracked Wheat Cracked wheat is the whole wheat berry that has been coarsely ground.
BUTTER MILK WHOLE WHEAT BREAD Buttermilk was once drained off churned butter, but today it is cultured and incubated on skim milk for consistency, which is, of course, to the consumer’s benefit. It is a delicious liquid that is perfect for use in breads. The tangy, buttery flavor comes from lactose-fermenting bacteria that convert citric acid. Combined with yeast, there is a lot of fermenting going on, and the byproduct is a tender, flavorful bread.
2 cups whole wheat flour 2 cups bread flour 1 tablespoon plus 2 teaspoons gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
SOFT WHOLE WHEAT DINNER ROLLS Makes 16 dinner rolls For lovers of sweet whole wheat breads, these are the best whole grain dinner rolls. You can make them in any shape you choose; see Technique: How to Shape and Bake Soft Dinner Rolls for instructions. The sour cream makes these rolls tender and moist.
2- to 3-inch cylinder. With a metal dough scraper or a chef’s knife, cut the cylinder into 8 equal portions. Repeat with the second cylinder, making a total of 16 equal portions. Shape each portion like a miniature loaf by patting it into an oval, then rolling up from a short side to make a small compact cylinder about 4 inches long. Place the rolls in two rows of 8 with their long sides touching. Brush some melted butter on the tops of the rolls.
LOU’S DAILY BREAD This is my food writer friend Lou Pappas’s house bread. She is an avid baker, so it must be good since she makes it on a regular basis. She uses the whey drained off homemade yogurt cheese for the liquid; I have substituted nonfat milk, which is known as fat-free milk these days. Take care to remove only the zest—the colored part of the skin—from the orange. This is where the flavorful oil is; the white pith is quite bitter.
12/3 cups fat-free milk 3 tablespoons olive or walnut oil 3 tablespoons honey 21/4 cups whole wheat flour 2 cups bread flour 1 tablespoon plus 1 teaspoon gluten 11/2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast In a food processor, chop the orange peel fine, or chop it fine by hand. Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat cycle; press Start.
HEALTHY WHOLE WHEAT CHALLAH Challah is usually made with all white flour. This whole wheat version is for people who like to have whole grains in all of their breads. It will have a denser texture than regular challah, but it has its own lovely character made into a twist and is richly flavored. It is moist and really great for sandwiches. This bread is a real surprise, even for bread lovers who never eat whole wheat bread.
2 cups whole wheat flour 2 cups bread flour 2 tablespoons gluten 11/4 tablespoons instant potato flakes 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium or dark, and program for the Basic or Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) This is a moist dough ball.
OLD-FASHIONED SESAME-WHEAT BREAD This is a recipe I adapted from one I used to make in the restaurant bakery for the dinner bread basket. It has a tender crumb from the combination of milk and water, and a bit of added texture and flavor from the sesame seeds. A favorite with my recipe testers, this slightly sweet, aromatic bread with the golden brown crust is best eaten the day it is made.
1 cup whole wheat flour 3 tablespoons light or dark brown sugar 1 tablespoon plus 2 teaspoons sesame seeds 1 tablespoon plus 2 teaspoons gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
TOASTED SE SAME—WHOLE WHEAT BREAD In the early 1970s I used to buy a moist, dense whole wheat bread at Barbara’s Bakery, a small Palo Alto bread shop owned by entrepreneur Murray Jaffe. This was their signature bread, and if you didn’t get there before noon, it would be sold out. Two essential tips for the best flavor and texture: use cold-pressed sesame oil, which is paler in color and milder than the toasted sesame oil used in Asian foods, and use fine-grind whole wheat flour.
41/2 cups whole wheat flour 3 tablespoons gluten 21/4 teaspoons sea salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Place the sesame seeds in a dry skillet. Cook over medium heat, shaking constantly, until the seeds are lightly toasted, about 2 minutes. Set aside to cool. Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat cycle; press Start.
Unsalted butter or butter-flavored cooking spray Cover a slice of bread almost to the edges with 1/2-inch-thick slices of cheese; place a second slice of bread on top. Melt a pat of butter in a frying pan over medium heat. Place the sandwich in the sizzling butter, moving it around to evenly soak the bread. Using a spatula, press down on the bread. Cook for 30 seconds, until golden brown and evenly toasted.
prika, and serve at once. Fondue Neuchâtel Serves 6 Fondue goes in and out of fashion in this country. But in Europe it is a quintessential winter food for sharing. It was originally cooked communally over an open fire by herdsmen camped out in high Alpine meadows. The name of this fondue comes from the addition of Neuchâtel, a dry, 11-percent alcohol white wine. You can substitute Riesling or champagne. Kirsch is the traditional finishing touch, a strong clear liqueur made from mountain cherries.
THREE-SEED WHOLE WHEAT BREAD Seeded light whole wheat breads are extremely popular with home bread bakers. The wonderful flavors the seeds exude in the oven heat go right into the bread. This bread is great for sandwiches and toast.
2 cups whole wheat flour 1/ cup nonfat dry milk 4 3 tablespoons brown sugar 1 tablespoon plus 1 teaspoon gluten 11/2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 1/ cup raw sunflower seeds 2 1 2 /2 tablespoons sesame seeds 21/2 teaspoons poppy seeds Place the ingredients, except the seeds, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Whole Wheat cycle; press Start.
IRISH POTATO BROWN BREAD In the late eighteenth century, potatoes became a staple in the Irish diet; they called the potato a spud. Irish immigrants brought the tuber to New England, where it is still grown today. The addition of instant potato flakes to this bread should tell you it will be a very moist bread. Instant potatoes and whole wheat are a fantastic combination.
2 tablespoons gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
FLAX SEED WHOLE WHEAT BREAD Flax seed, a common ingredient in European blended seed breads, is a newcomer to the American baking scene. But flax seed is growing in popularity because it contains omega-3 fatty acids, the same type as in fatty fish, said to help lower the risk of cancer. If you want to try baking with white whole wheat flour, this would be a good place to substitute it for the regular whole wheat flour. The type of honey you use will add considerable character.
22/3 cups bread flour 11/3 cups whole wheat flour 1/ cup nonfat dry milk 3 1 2 /2 tablespoons flax seed 11/4 tablespoons gluten 11/2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.
DAKOTA BREAD Café Latte in St. Paul, Minnesota, makes Dakota Bread every day from fresh milled flour. It was named for the baker’s home state of South Dakota. This bread has become one of the most beloved among home bakers, appearing in numerous publications with varying amounts of seeds and grains, yet still making an incredibly light bread with an intoxicating aroma.
15/8 cups water 3 tablespoons canola oil 3 tablespoons honey 27/8 cups bread flour 1 cup whole wheat flour 1/ cup raw bulgur cracked wheat 3 1 tablespoon gluten 2 teaspoons salt 1/ cup raw sunflower seeds 3 1/ cup raw pumpkin seeds, chopped 3 2 teaspoons sesame seeds 2 teaspoons poppy seeds 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions.
HARPER’S LOAF Makes two 81/2-by-41/2-inch loaves The name of this bread refers to Paul Hurst, a world-renowned concert harpist and pianist who has composed and recorded a tone poem called the Sequoia Symphony with the Moscow State Radio and Television Orchestra. He is also a great bread lover. This is his favorite recipe, which came from his harp teacher and mentor, the late DeWayne Fulton. Technically an egg bread, this loaf is fluffy and tender.
Lightly brush the bottom and sides of two 8-by-4-inch loaf pans with peanut oil. Turn the dough out onto a clean work surface; it will naturally deflate. Without working the dough further, use your metal bench scraper or knife to divide the dough into into 4 equal portions. With the palms of your hands, roll into 4 fat oblong sausages, each about 10 inches long. Place 2 of the pieces side by side.
No Additives When you bake your own bread, you avoid consuming the many artificial additives and preservatives that have become commonplace in the commercial baking industry’s processing, packaging, transporting, and storing of bread. A synthetic chemical can even be infused into the packaging material to make bread that has been on the shelf for weeks still smell freshly baked! Chemical additives control molds, yeasts, rope bacteria, and other invisible organisms that make bread go stale or rancid.
tives to bread and flour: Bleached flour—artificially aged with chlorine bleach gas to cut down on expensive storage time and supposedly to increase its baking qualities by developing the protein Potassium bromate—added to unbleached flour, labeled bromated, to speed up the aging process in a manner similar to bleached flour Calcium peroxide—antimycotic agent used to prevent the growth of microscopic spores BHT and BHA—preservatives, and the first anti-oxidants to hold up in the heat of baking Potassium sor
WHOLE WHEAT CRESCENT DINNER ROLLS Makes 16 dinner rolls In small amounts, sour cream is a wonderful addition to a dough; it helps create a moist, close-textured roll. Here the whole wheat flour is sweetened a bit with the addition of a small amount of ground almonds.
Line two baking sheets with parchment paper. When the machine beeps at the end of the cycle, immediately turn the dough out onto a lightly floured work surface; divide into 2 equal portions. With a rolling pin, roll each portion into a 10-inch round. Using a pastry wheel, cut each round into 8 pie-shaped wedges. Roll up each wedge from the wide edge at the base of the triangle and place the crescents 1 inch apart on the baking sheet, point side down.
100% WHOLE WHEAT BREAD The first thing you may notice about this recipe is the amount of flour it calls for—it’s more than the usual proportion. That is because all whole grain flour breads are naturally more compact than ones that contain some bread flour. For this bread, use the finest grind of stone-ground whole wheat flour you can find. Be sure to use a machine with a Whole Wheat cycle, otherwise your machine will labor too much during the kneading.
1/ cup gluten 4 1 2 /4 teaspoons salt 1 tablespoon plus 1/2 teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
you’re experimenting with your own recipes, and the flour you are using has a low percentage of protein, be sure to add some vital wheat gluten to give it a protein boost. High-protein flour and some vital wheat gluten are necessary when you are adding heavier cracked grains and other non-gluten flours and want a bread machine loaf with that moist, tender crumb that is not too airy or too dense.
TECATE RANCH WHOLE WHEAT BREAD One of the oldest recipes still served at the Rancho La Puerta health spa in Baja, California, is this 100 percent whole wheat bread. It is also served at the Ranch’s more luxurious sister spa, the Golden Door Spa, in San Diego, with chef Michel Stroot at the helm. It was originally called Zarathustra Bread because of the spa founder’s research into the ancient Persian religion of Zoroastrianism, which focuses on man’s good deeds.
13/4 cups water 1/ cup canola oil 4 3 tablespoons honey 3 tablespoons molasses 41/2 cups whole wheat flour 1/ cup wheat bran 2 1 3 /2 tablespoons gluten 1 tablespoon plus 1 teaspoon poppy seeds 2 teaspoons salt 1 tablespoon plus 1/2 teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Whole Wheat cycle; press Start.
WHITE WHOLE WHEAT BREAD In this recipe from the King Arthur Flour Company, white whole wheat flour makes an incredibly light-textured whole grain bread that almost has you believing it is a white flour bread. If you use olive oil, be sure to use a light, flavorless one. Since this has the sweet addition of maple syrup (my favorite), it is perfect for toasting.
21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic or Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
SPELT BREAD Spelt is the natural offspring of durum wheat, and was once a common Mediterranean weed. It was the primary wheat used during the Roman empire and the Middle Ages. Roman wedding breads, called confarreatios, were made from spelt. Now grown in America as a specialty wheat, spelt is a tasty alternative to regular wheats and growing in popularity because it tastes so good and is easy to handle. Some bakers use a bit of spelt in all their whole wheat breads for the extra flavor.
1/ 2 3/ 4 cup water cup buttermilk 2 tablespoons canola oil 1 tablespoon whipped reduced-fat margarine 3 cups whole grain spelt flour 1 cup bread flour 3 tablespoons dark brown sugar 1 tablespoon plus 2 teaspoons gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Whole Wheat cycle; press Start.
CRACKED WHEAT BREAD Cracked wheat bread is an often-requested recipe, a favorite yeast bread. This loaf has no dairy products aside from the butter, but you’d never know it. This is a bread that will convert you to this style of whole-grain baking.
1 cup water 31/2 cups bread flour 1/ cup whole wheat flour 2 1 tablespoon plus 1 teaspoon gluten 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Pour the boiling water over the cracked wheat in a bowl. Add the molasses, butter, and salt. Let stand 1 hour at room temperature to soften. Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the cracked wheat mixture and the additional water as the liquid ingredients.
lie Trotter’s in Chicago. She made the charlottes in individual portions using the 6-ounce coffee cups every restaurant has tons of, but in lieu of these you can use commonly available Pyrex custard cups or individual charlotte molds. If you want to make one large charlotte, use a 1-quart charlotte mold, soufflé dish, or mixing bowl. Be sure you weigh down the pudding by covering it with a plate and putting a large can on top of it while it is refrigerated.
Dip each piece of bread lightly in the melted butter and press into the molds, overlapping the slices like shingles around the sides and covering the bottom (some chefs like a heart-shaped piece of bread on the very bottom, which will show up on the top when turned out). Divide the compote among the 4 molds and cover the tops with the bread rounds; press lightly. Place the baking sheet in the center of the oven and bake for 20 to 25 minutes, until the tops are just crispy (the insides will be caramelized).
extra. Cover the tops with the bread rounds; press lightly. Spoon any berry liquid over the top to soak the bread, or turn each top round over to soak it through. Place the baking sheet in the center of the oven and bake for exactly 15 minutes. Do not overbake. Remove from the oven and let cool. Cover with plastic wrap and chill for 4 hours or overnight. To serve, carefully invert each mold to slide the pudding out onto an individual dessert plate. Garnish with a dollop of cream and extra berries.
GRAHAM BREAD Graham bread is a favorite Swedish bread, a bit on the sweet side. While graham flour is technically a whole wheat flour, it gives a very different flavor to bread—extra grain-sweet and nutty—because it is produced through a different milling process. There is no substitute for it, so search it out. I use Bob’s Red Mill brand. You will fall in love with this bread. It is very old-fashioned, and was a staple homemade bread in the 1930s and 1940s.
3 cups bread flour 1 cup graham flour 1/ cup nonfat dry milk 2 1/ cup light brown sugar 3 1 tablespoon gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
RYE BREADS Rye has a characteristically bitter-strong, earthy flavor. It contains only a small amount of a gluten that is more fragile than the gluten in wheat. This gives a loaf a moist, dense quality. A loaf with rye flour in it will ferment more quickly than a loaf that is all wheat and, if overkneaded, can get very sticky due to natural gums in the grain called pentosans.
SCANDINAVIAN LIGHT RYE There is a Swedish legend that says that if a pair of lovers eat something containing caraway, they will stay faithful forever. Caraway seeds are part of every classic light rye, a bread for which I think almost every home baker in Minnesota (home to a large Scandinavian population) has a recipe. This is daily bread for much of the cold hinterlands.
21/2 cups bread flour 11/2 cups medium rye flour 3 tablespoons brown sugar 1 tablespoon plus 2 teaspoons gluten 2 tablespoons caraway seeds 2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) The dough ball will be soft and springy.
flat, crumbly, and coarse-grained loaf. Many fermented ethnic breads in Scandinavia and Russia are made in this manner, but I find they take a practiced hand and lots of rising time to get a palatable loaf by Western standards. Rye combines well with the flavors of dill, caraway, anise, and fennel, as well as cornmeal, oats, barley, wild rice, and whole wheat, so you will see lots of recipes with combinations of these ingredients in them. Whole Rye Whole rye is the whole grain with bran and germ intact.
SWEDISH RYE BREAD This was one of the first rye breads I ever made by hand. It is not sour. I still make this rye, but now I make it in the bread machine, with the spicy addition of a bit of orange, to make a loaf that is the best of its genre. If you are unfamiliar with the flavor of fennel seeds in bread, you are in for a treat; they make a totally different-tasting rye bread. Serve this bread with thick split pea soup.
23/4 cups bread flour 13/4 cups medium rye flour 1 tablespoon plus 2 teaspoons gluten 1 tablespoon fennel seeds 2 teaspoons grated orange zest or dried orange peel 11/2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.
LIMPA Next to black bread, limpa is the most familiar Swedish rye bread among home bakers. It was one of the breads in the first batch of recipes I received from my friend Judy Larsen. The recipes came from her mother in Minneapolis. Every household would have its own recipe, usually passed down in the family. Limpa is a sweeter rye bread than most and is always made for the holidays. Use for the ritual “dipping in the kettle”—lowering slices into hot meat or ham broth on Christmas Eve.
1 cup water 1/ cup milk 2 2 tablespoons molasses 2 tablespoons brown sugar 3 tablespoons butter, cut into pieces 21/2 cups bread flour 11/2 cups medium rye flour 1 tablespoon plus 1 teaspoon gluten 3/ teaspoon fennel seeds, crushed 4 3/ teaspoon aniseed, crushed 4 2 teaspoons grated orange zest 13/4 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s order in the manufacturer’s instructions.
BOHEMIAN BLACK BREAD From Germany to Poland to Russia, some form of this daily black bread is made. It is soft and mild, rather than dense and sour as you might expect a black bread to be. The flavor is even better on the second day. Serve this popular bread with bratwurst or roast pork, and Himmel und Erde, “heaven and earth,” equal portions of potatoes, turnips, and apples mashed together with butter and milk, sprinkled with bits of cooked bacon.
11/2 cups water 4 tablespoons butter, melted 2 tablespoons molasses 21/3 cups bread flour 11/3 cup medium or dark rye flour 1/ cup wheat bran 3 3 tablespoons unsweetened Dutch-process cocoa powder 1 tablespoon plus 1 teaspoon gluten 2 teaspoons instant espresso powder 2 teaspoons caraway seeds 3/ teaspoon fennel seeds 4 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions.
SOUR CREAM RYE The acid ingredients in this recipe—vinegar and sour cream—give this rye dough a moist, pliable consistency that ends up producing a beautifully moist, fine-textured loaf. Sour cream is an unusual ingredient in rye bread recipes, but here the addition makes a memorable sandwich loaf. I like to make this bread when I have a pot of borscht full of beets and potatoes on the stove. The aroma of this bread while it is baking is quite exciting.
3/ cup water 4 1 2 /2 tablespoons balsamic 7/ cup sour cream 8 vinegar 3 tablespoons dark honey or molasses 3 tablespoons vegetable oil 21/2 cups bread flour 11/2 cups dark rye flour 11/2 tablespoons instant potato flakes 1 tablespoon plus 2 teaspoons gluten 1 tablespoon plus 1 teaspoon caraway seeds 11/2 teaspoons ground coriander seeds 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructi
personal decision. But there are benefits—the milled flour can be transferred immediately to the pan, leaving virtually no time for oxidation to destroy precious vitamins and minerals. The aroma of fresh-milled flour is so enticing, once you smell it, you will be hooked. With a home mill, you will be grinding only whole-grain flours, never white flours, which need to be sifted to remove the bran and germ. The grind settings range from very coarse to very fine.
POLISH BEER RYE BREAD Rye breads are so inherent to the cuisine of Poland that the word chleb, which translates to “bread,” is what every loaf that has even a small amount of rye flour in it is called. Since my tester Mary Anne is Polish and rye breads are her favorite, we had to make a rye that combined the complex rye flavor with a very savory sourdough-like aroma during baking, just like in a professional bakery. This is a very light rye, so it is good for sandwiches.
11/3 cups (11 ounces) beer 1/ cup apple cider vinegar 4 3 tablespoons honey 2 tablespoons butter, melted 11/2 tablespoons minced raw shallot 21/2 cups bread flour 1 cup light or medium rye flour 1/ cup whole wheat flour 2 3 tablespoons yellow cornmeal 21/2 tablespoons gluten 21/2 teaspoons caraway seeds 2 teaspoons salt 1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 11/2 teaspoons bread machine yeast Open the container of beer and let stand at room temperature for a few hours to go flat.
SUNFLOWER PUMPERNICKEL RYE Pumpernickel is a dense, rich, and textured bread. Its flavor is best at room temperature. It is the regional bread of Bavaria, a province of Germany known for hearty good food. There is a story that says the Russian dictator Lenin once carved his inkwell out of a hunk of pumpernickel rye bread. Serve this spread with cheese, use it to make tomato and red onion sandwiches, pair it with all sorts of wursts and mustard, or just toast it.
1/ 3 cup raw sunflower seeds 2-POUND LOAF 12/3 cups water 41/2 tablespoons molasses 3 tablespoons butter, melted 2 cups bread flour 11/3 cups medium or dark rye flour 2/ cup whole wheat flour 3 1/ cup cornmeal 3 1/ cup unsweetened Dutch-process cocoa powder 4 1 2 /2 tablespoons brown sugar 2 tablespoons nonfat dry milk 2 tablespoons gluten 3/ teaspoon instant espresso powder 4 1 tablespoon caraway seeds 2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast 1/ 2 cup
CRACKED RYE BREAD Cracked grain breads of all kinds are bakery favorites for their nubby textures. Recipes for cracked rye breads are few and far between, though. Here is one you can make over and over again. This is a recipe I got from one of my baking mentors, Judy Larsen, and I adapted it for the bread machine. It is important to soak the cracked rye first or it won’t be able to bake into the loaf.
2/ 3 1/ 4 cup cracked rye cup dark brown sugar 4 tablespoons butter 11/2 teaspoons salt 21/4 cups bread flour 11/3 cups medium rye flour 1/ cup nonfat dry milk 2 1 tablespoon plus 2 teaspoons gluten 11/2 tablespoons sesame seeds 11/2 tablespoons wheat germ 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Pour the boiling water over the cracked rye in a bowl. Add the brown sugar, butter, and salt. Let stand 1 hour on the counter to soften.
Makes 12 large pretzels 11/2- or 2-pound-loaf machines For the dough: 1/ 2 cup water 1 cup milk 4 cups bread flour 1 tablespoon malt powder, preferably, or sugar 11/4 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast For the pretzel bath: 2 quarts water 2 tablespoons baking soda For the topping: 1 egg white beaten with 1 tablespoon water About 2 tablespoons coarse kosher or sea salt To make the dough, place all the ingredients in the bread pan according to the order in the manuf
room temperature for 30 minutes. Preheat the oven to 400°F. Bring 2 quarts of water to a boil in a large, deep pan, and add the baking soda to the water. (If you want soft, breadlike pretzels, skip the boiling and go directly to Step 5 and bake in the oven.) When the 30 minutes are up, with a large spatula, carefully lift a risen pretzel, then lower it into the boiling water. You can boil 2 pretzels at once. Leaving the water at a low rolling boil, boil for 45 seconds to 1 minute, until puffy.
21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast For the topping: 1 egg white beaten with 1 tablespoon water About 2 tablespoons coarse kosher or sea salt Sesame seeds or caraway seeds To make the dough, place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. Line 2 large baking sheets with parchment paper.
SPECIALTY FLOUR BREADS Specialty flours, also known as non-wheat flours, include all flours not ground from wheat. While many of S these flours are not as well known as wheat, they are all exceptional for making bread in the bread machine. In your search for good whole grain breads, don’t shy away from recipes that feature some of these unfamiliar grains.
size during the rising times, due to their reduced gluten, and then filling the pan threequarters to almost full during baking. If a loaf comes out too dense, add 1/2 teaspoon more yeast and an extra 1 to 2 teaspoons gluten the next time you make it. Set the crust control, if your machine has it, on medium or dark for these breads. I especially like an extra-dark crust, as opposed to a medium, terra cottacolored crust on white breads.
CORNMEAL HONEY BREAD Ayeasted corn bread is something of a surprise; it is not only toothsome, but has an appealing sweet, moist, slightly gritty texture. Please use a stone-ground cornmeal for this bread if you can. I order every brand I can find, especially the ones ground at small family-owned stone mills. They are remarkable in flavor (I even give gifts of them at Christmas). This will become one of your favorite breads.
31/2 cups bread flour 1/ cup yellow cornmeal 2 1/ cup dry buttermilk powder 2 1 tablespoon plus 2 teaspoons gluten 11/2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
CORNMEAL AND HOMINY BREAD While writing a book on the breads of the American Southwest, I discovered the unique addition of canned hominy to breads, and was hooked. Hominy adds moisture and texture to an otherwise crunchy loaf, and a delicate cornlike flavor that is most complementary to the cornmeal. Be sure to refrigerate this loaf for storage; it has a lot of moisture and will begin to mold when day-old if stored at room temperature.
3 tablespoons olive oil 4 cups bread flour 2/ cup yellow cornmeal 3 3 tablespoons sugar 2 tablespoons gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 11/2 cups canned hominy, rinsed Place all the ingredients, except the hominy, in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
prisingly delicious light-textured bread. Usually eaten in its robust roasted form, called kasha, buckwheat is technically not a grain, but the seed of a red-stemmed plant related to rhubarb. Buckwheat flour is low in protein, which makes for a tender baked product with an assertive, musky, slightly bitter flavor, and the purple-gray color of its flour bakes into a dark graybrown crust.
millet as a “crunchy munchy” addition to other grains and seeds in a dough that bakes up into firm, chewy textured bread. Millet combines well with the flavors of all flours, but is especially nice with wild and domestic rices, cornmeals, oats, rye, and whole wheat. Oats Rolled oats are the most familiar cereal grain on the market. Whole groats are hulled, steamed, and flattened into flakes. They may be ground into oat flour with a food processor or into a coarse meal suitable for breadmaking.
texture, aroma, color, length of grain, and degree of translucency. Shortgrain brown rice is nutty, sweet, dense, and chewy. Unpolished, it retains a layer of bran, which adds fiber and flavor. Long-grain brown (Texmati) rice is beige in color and nutty in flavor. Converted rice is parboiled before drying, and cooks up nice and fluffy. Aromatic rices, such as basmati and jasmine, are known for their distinctive fragrances. Use 1 to 2 cups of cooked rice to 6 cups of flour for the best results.
iar to most Americans. Since the grains of teff, native to northern Africa but now grown in Idaho, are so small, they cannot be processed, so teff makes a nice whole grain flour with its bran and germ intact. Ivory-colored teff is coveted for its pure color. White breads made from it were once a sign of status in Ethiopia, as white wheat breads once were in this country. The mahogany-brown seeds have a rich, deep flavor slightly reminiscent of carob or Wheatena.
POLENTA-SUNFLOWER-MILLET BREAD This is one of my cache of “crunchy munchy” breads with whole millet, which looks so pretty dotting every slice. The family of common millets is just huge, and the only between difference the millet we eat and the kind the birds eat is that the bird seed is unhulled. Once you feel the great textural additions of millet and the coarse grind of cornmeal known as polenta, you’ll be adding these grains often.
11/2 cups water 1/ cup honey 4 3 tablespoons sunflower seed oil 31/4 cups bread flour 3/ cup whole wheat flour 4 1/ cup polenta 3 1/ cup whole raw millet 4 1/ cup raw sunflower seeds 4 2 tablespoons gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.
ORANGE-BUCKWHEAT BREAD I am fascinated with buckwheat flour. It is an acquired taste unless you are Jewish and ate kasha as a kid or eat a lot of Japanese soba-kiri noodles. But this flour is great in small amounts, and I have made converts of lots of bakers with recipes like this. Buckwheat has its botanical origin at the unique Lake Baikal area in Siberia.
11/3 cups buttermilk 1 large egg 3 tablespoons unsalted butter, cut into pieces 3 cups bread flour 1 cup whole wheat flour 1/ cup light buckwheat flour 2 3 tablespoons dark brown sugar Grated zest of 1 large orange 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start.
The American Food Guide Pyramid was developed by the U.S. Department of Agriculture in 1992. It was later streamlined to reflect a worldwide perspective. Food pyramids have also been developed based on other traditional diets around the world, such as Asian, Latin American, and Mediterranean. The Third International Congress on Vegetarian Nutrition added a Vegetarian Food Guide Pyramid.
BUCKWHEAT-MILLET BREAD I have found that breads that use a small percentage of buckwheat flour along with wheat flours have wide appeal and wonderful flavor. Here the buckwheat is paired with millet. You will find this a scrumptious toasting bread, and a wonderful bread for sandwiches filled with Swiss or white American cheese and turkey or Black Forest ham.
31/2 cups bread flour 1/ cup light buckwheat flour 2 1/ cup whole millet 2 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
CHESTNUT FLOUR BREAD Chestnut flour is often in a package labeled farina di castagne, as it is imported from Italy. It is one of my favorite specialty flours and I look for any opportunity to use it. The fine flour is like silk—I think it could have been used for powdering royal faces for court appearances a few hundred years ago.
4 tablespoons butter or margarine, cut into pieces 31/4 cups bread flour 3/ cup chestnut flour 4 3 tablespoons dark brown sugar 3 tablespoons minced pecans 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium or dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
POLENTA-CHESTNUT BREAD This bread combines two Italian flours, chestnut flour ground from the fruits of the chestnut trees that grow outside of Rome, and northern Italian coarsely ground cornmeal, known as polenta. Stone-ground yellow cornmeal may be substituted for polenta. It gives a nice underlying texture to this compact, moist loaf.
1/ 4 cup olive oil 3 cups bread flour 3/ cup chestnut flour 4 1/ cup polenta 2 2 tablespoons gluten 2 teaspoons salt 23/4 teaspoons SAF yeast or 1 tablespoon plus 1/4 teaspoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be firm, yet slightly sticky.
BARLEY BREAD Barley bread is not a bread most people commonly make. But barley flour gives considerable sweetness to a loaf, so you will find it as a minor ingredient in a number of my breads. Barley breads are rich in history; every civilization seems to have had one. The Egyptians celebrated Osiris, their god of agriculture, who grew barley watered with the sacred waters of the Nile. Early Greeks made wine-soaked breads combining barley, raisins, pomegranate seeds, and pine nuts.
11/2 cups water 3 tablespoons light brown sugar 3 tablespoons vegetable oil 3 cups bread flour 2/ cup barley flour 3 1/ cup whole wheat flour 3 1/ cup dry buttermilk powder 4 2 tablespoons gluten 11/2 teaspoons ground cinnamon 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Whole Wheat cycle; press Start.
You need more yeast with a recipe that has cheese or fruit and nuts added. You need more gluten if you use whole wheat or specialty flours. Whole wheat flours soak up more liquid than white flours. Egg breads rise higher and are more delicate than breads without eggs. Certain egg breads, like brioche, can have two to three times the amount of fat as a regular recipe. Breads with more sweetening brown faster.
11/3 to 2 cups total liquid 4 to 41/2 cups flour 2 to 8 teaspoons gluten 0 to 10 tablespoons fat 0 to 6 tablespoons sweetener 1/ to 3 teaspoons salt 2 1 to 5 teaspoons SAF or bread machine yeast 2 to 3 cups total fruit and nuts 267
CORNELL BREAD The late Dr. Clive McCay worked at Cornell University in the 1930s. He developed some of the first lowfat bread recipes; his goal was to make a perfect food for correcting the protein deficiency of his patients at State Hospitals of New York. Dr. McCay’s breads were so popular and in demand from the general public that he developed recipes for commercial bakeries and, later, for home bakers.
21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 2-POUND LOAF 11/2 cups water 3 tablespoons canola oil 3 tablespoons honey 3 tablespoons dark brown sugar 1 large egg 2 cups whole wheat flour 11/2 cups bread flour 1/ cup full-fat soy flour 2 2 tablespoons wheat germ 1/ cup nonfat dry milk 3 2 tablespoons gluten 2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Place the ingredients in the pan according to the order in the manufacturer’s instructions.
MILLET AND POTATO LONG ROLLS Makes 10 long rolls Instead of forming a loaf, this dough is meant for soft and thick grain-rich long rolls that are perfect for sandwiches, hot dogs and sausages, and grilled meats, such as flank steak. I like my rolls kind of large, but you can make them any size you like. Millet and potatoes are a naturally complementary taste combination. Keep bags of rolls in the freezer for up to 2 months, ready to be defrosted and thrown on the grill at a moment’s notice.
3 tablespoons sesame seeds, for sprinkling before baking Combine 1/2 cup of the whole wheat flour, the millet, and sesame seeds in the workbowl of a food processor. Grind to a coarse flour and set aside. Stir the potato flakes and the boiling water together in a small bowl until thick; cool for 5 minutes. Place all the ingredients in the pan according to the order in the manufacturer’s instructions.
Store naturally oil-rich whole-grain flours in airtight plastic containers or resealable plastic bags in the refrigerator or freezer, as they tend to go rancid quickly at room temperature, and can absorb excess moisture from the air. Whole-grain flours can be stored for up to three months in the refrigerator, or for up to one year in the freezer. If you can, it is best to buy these flours from stores that refrigerate them.
QUINOA BREAD Quinoa is a grain indigenous to the Andes Mountains of South America. Introduced to this country in the early 1980s, some domestic quinoa is being grown in the mountainous regions of Colorado and New Mexico. It is a delicate grain, easy to digest, with a mild flavor that melds well with dried fruit and dried tomatoes. Be sure to use coldpressed sesame oil here, not the toasted variety used in Asian cooking.
mation) 3 tablespoons sesame oil 3 tablespoons honey 4 cups bread flour 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
TEFF HONEY BREAD Teff is known as the tiniest grain in the world. Wayne Carlson’s Teff Company of Idaho is the only commercial company growing and marketing this grain in the United States. It is sold under the moniker of Maskal Teff. Carlson supplies natural foods stores through Bob’s Red Mill and Ancient Harvest companies. He also grinds and packages teff flour for the Ethiopian community in America. You will get a wonderfully unique flavor with this loaf.
31/4 cups bread flour 3/ cup ivory or dark teff flour 4 1 tablespoon plus 2 teaspoons gluten 2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
CHICKPEA FLOUR BREAD Chickpea flour, also called garbanzo flour, is known in Indian and Pakistani baking as gram or besum, and used for naan and chapatis. It is also used extensively in Greek baking, especially on Crete, where a bread called eptazymo is made from ground toasted chickpeas. Chickpea flour is not usually used in yeast breads in America, but one taste of this bread will change that. Chickpea flour is enticingly sweet, flavorful flour ground from lightly toasted green chickpeas.
11/2 cups evaporated milk or evaporated goat’s milk 11/2 tablespoons olive oil 11/2 tablespoons honey 31/3 cups bread flour 2/ cup chickpea flour 3 2 tablespoons gluten 2 teaspoons salt 1/ teaspoon ground cinnamon 3 1/ teaspoon crushed hot pepper flakes 3 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on light and program for the Basic cycle; press Start.
BROWN RICE FLOUR BREAD Brown rice flour has its germ and bran left in after grinding. A staple in gluten-free breads, brown rice flour is also a flavorful addition to wheat breads. It has a beautiful silky texture and absorbs liquid slowly, making it an excellent flour to keep on hand for dusting loaves and pizza. This is a great sandwich bread.
13/4 cups whole wheat flour 11/4 cups bread flour 1 cup brown rice flour 2 tablespoons nonfat dry milk 2 tablespoons gluten 2 teaspoons salt 1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 11/2 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.
ready seen, I call for some gluten in all my bread machine recipes to give the extra strength needed to keep a good rise during the warm rest period. You can read about gluten in the Orientation chapter in the section on essential bread ingredients (see Vital Wheat Gluten). I always have some malt powder on hand because it is so tasty.
WILD RICE BREAD This bread has always been very popular in my baking classes. It is a real surprise; the wild rice and the coarse, dark rye flour make a dynamite taste duo.
31/2 cups bread flour 1/ cup pumpernickel rye flour 2 1 tablespoon plus 2 teaspoons gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Heat the water to a boil in a medium saucepan. Add the rice. Cover and simmer over low heat for 30 to 45 minutes, until the rice is tender. Strain the remaining cooking liquid into a 2-cup measure and add enough extra water to equal the original amount in the pan (11/8 cups for the 11/2-pound loaf or 11/2 cups for the 2-pound loaf).
You need to have a strong motor in your bread machine to make these breads, one that is capable of handling whole wheat doughs, because the glutenfree doughs are like thick, sticky batters. Be sure to scrape down the sides of the pan after five minutes of mixing. These recipes have a total of 3 cups of flour, so they will make 11/2-pound loaves (which can also be baked in 2-pound-loaf machines); larger loaves will not bake correctly in the machine and will rise over the rim of the pan.
Gluten-free loaves tend to be flat across the top, rather than domed as wheat breads are. This is okay. Cool breads completely before slicing with a serrated knife so that they hold together properly. Sourdough lovers, make your favorite starter using rice flour instead of wheat flour. The rice flour ferments nicely, and you can make a myriad of sourdough breads with it.
GLUTEN-FREE CINNAMON RAISIN BREAD Lisa Brugellis of Welbilt, who worked at Gourmet magazine for a few years, says this gluten-free bread is her first choice, delightful even for those who are accustomed to only wheat breads.
ufacturer’s instructions. Set crust on medium and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) Set a kitchen timer for 5 minutes. When the timer rings, open the lid and add the raisins. Close the lid. When the baking cycle ends, immediately remove the pan from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.
Cornmeal Products Yellow and white cornmeal are gluten-free grains and used in small amounts in bread machine yeast breads. Corn flour, which is finely ground, is also excellent. Cornstarch, a refined product ground from white corn, is used in combination with other flours in yeast baking, or used as a thickener. Guar Gum Guar gum powder, a natural gel, is added for extra fiber, which is lacking in flours other than wheat. It is ground from the seeds of the guar gum plant.
free baking, as it adds a structure likened to gluten in breads. It is smooth and pure white. It congeals as it cools, making a chewy bread. It is used in combination with white rice flour, soy flour, and potato starch flour. White Spelt Flour Many bakers who have to avoid wheat or rye use organic white spelt flour, which is sifted free of bran and germ but is not bleached, bromated, or enriched. The fluffy breads have an excellent texture.
GLUTEN-FREE MOCK LIGHT RYE Since rye flour has some gluten in it, it is off limits for those with celiac disease. Here is a bread with all the flavors usually associated with rye, and it is delightful.
When the baking cycle ends, immediately remove the pan from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.
GLUTEN-FREE RICOTTA POTATO BREAD Potato starch flour makes for an exceptionally nice bread.
When the baking cycle ends, immediately remove the pan from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.
GLUTEN-FREE BUTTERMILK WHITE BREAD This bread will give the kitchen that wonderful smell of baking bread, craved by those for whom gluten is off limits. As soon as it cools, slice it up and toast it fresh.
place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.
GLUTEN-FREE CHICKPEA-, RICE-, AND TAPIOCA-FLOUR BREAD One of my favorite sources for flour is Bob’s Red Mill in Oregon. This recipe is adapted from Bob’s, using the exceptional flavor of chickpea (garbanzo) flour and their excellent tapioca flour.
structions. Set crust on dark and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the pan from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.
LOW-GLUTEN WHITE SPELT BREAD White spelt flour, also known as gourmet wheat flour, contains significantly lower levels of gluten and is therefore more easily digestible for those who are sensitive to ordinary wheat flour. White spelt flour is often used as the base for many non-wheat breads, such as raisin bread, potato bread, and herb bread, and you can substitute white spelt flour for bread flour in other recipes.
When the baking cycle ends, immediately remove the pan from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.
GLUTEN-FREE ALMOND AND DRIED FRUIT HOLIDAY BREAD Even if you can’t eat wheat, there is no reason why you can’t have a sweet bread. This also makes nice French toast.
1/ 2 1/ 3 cup mixed dried fruit bits 2 tablespoons currants cup toasted slivered almonds To make the dough, place the ingredients, except the raisins, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) Set a kitchen timer for 5 minutes. When the timer rings, open the lid and add the dried fruit and almonds. Close the lid.
MULTIGRAIN BREADS All around the world, grains of every type are used to make bread. There are the cereal grains—grains that are part A of the grass family—the most common of which are wheat, rice, maize, and barley. There are also many regionally grown grains used in the staple foods of that area, such as sorghum, teff, and millets in West Africa, ragi in India, and African rice, a cousin of Asian rice.
THREE-GRAIN BREAD This is my version of the rye and Indian meal bread that was a favorite in the first thirteen colonies, often paired fresh with rose geranium—apple jelly, or served day-old in slices floating in a thick soup. Every cookbook of the era has a recipe for this bread, and it is still as good today. I have substituted oil for the bacon fat.
21/4 cups bread flour 11/4 cups whole wheat flour 1/ cup dark rye flour 3 3 tablespoons yellow cornmeal or polenta 1 tablespoon plus 2 teaspoons gluten 11/2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
11/2-POUND LOAF 1 cup buttermilk 3/ cup cooked whole grain of choice, firmly packed 4 2 tablespoons canola oil 2 tablespoons honey 21/2 cups bread flour 1/ cup whole wheat flour 2 1/ cup rolled oats 4 1 tablespoon gluten 11/2 teaspoons salt 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast 2-POUND LOAF 11/3 cups buttermilk 1 cup cooked whole grain of choice, firmly packed 3 tablespoons canola oil 3 tablespoons honey 31/3 cups bread flour 2/ cup whole wheat flour 3 1/ cup rolled oats 3 1 tablespoo
WHOLE-GRAIN DAILY BREAD This is an all-purpose recipe for use with cooked (and cooled) whole grains of any type, whether leftover rice, quinoa, or cornmeal. (See Whole Grain Cooking Times for information on cooking whole grains.) This means the loaf can be different every time you make it. It has the most heavenly aroma while baking, and is quite light in texture. Place all the ingredients in the pan according to the order in the manufacturer’s instructions.
lows them to be incorporated into the dough, or they can be added to the dough dry so that they remain distinct in the finished loaf. Whole grains can be soaked overnight in hot water (a wide-mouth thermos works well for this) for a chewy addition. If you are cooking a grain and have extra water left over after cooking, use the grain water as part of your recipe’s liquid measure.
Whole Grain Cooking Times Grain Water Quantities based on 1 cup uncooked grain. Amaranth* 11/2 cups Cooking Time Yield 20 minutes 2 cups Pearl barley Hull-less barley Bulgur wheat 2 cups 2 cups 2 cups 45 minutes 45 minutes 15 minutes 3 cups 3 cups 21/2 cups Cornmeal* Kasha* 3 to 4 cups 25 minutes 2 cups 12 minutes 4 cups 31/2 cups Unroasted buckwheat groats 2 cups 12 minutes 31/2 cups Millet (Let rest 1 hour after cooking for easiest handling.
a deep bowl. Fill with cold water to cover. Swirl with your fingers; it will foam. Drain through a fine mesh strainer and place under cold running water. Rinse until the suds disappear.
HONEY WHEAT BERRY BREAD Wheat berry bread is a standard in every whole grain baker’s repertoire. Cook the wheat berries with light or dark brown sugar. This is a chewy, dark bread that is a slow riser.
3 tablespoons light or dark brown sugar 11/3 cups water 11/4 cups water 1 cup of the cooked and cooled wheat berries 3 tablespoons butter or margarine, cut into pieces 1/ cup honey 4 2 cups bread flour 2 cups whole wheat flour 2 tablespoons gluten 2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Combine the wheat berries, sugar, and 11/3 cups water in a saucepan. Bring to a boil. Reduce the heat to a simmer and partially cover.
Use this method for sprouting rye berries, brown rice, triticale berries, or amaranth, as well as wheat berries. For use in bread, chop or coarsely grind the sprouts in a food grinder, in a food processor using the steel blade, or with a knife. Do not over process; you want the sprouts to be chunky. 1/ 2 cup raw wheat berries Place the whole grains in a bowl and cover with tepid water by a full inch to cover with tepid water by a full inch to allow for swelling.
11/2-POUND LOAF 11/8 cups buttermilk 2 tablespoons canola oil 2 tablespoons honey 2 cups bread flour 11/4 cups graham or whole wheat flour 11/2 tablespoons gluten 11/2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoons bread machine yeast 1 cup chopped sprouted wheat berries (see Bread Machine Baker’s Hint: Homegrown Grain Sprouts) 2-POUND LOAF 11/2 cups buttermilk 3 tablespoons canola oil 3 tablespoons honey 23/4 cups bread flour 11/2 cups graham or whole wheat flour 2 tablespoons gl
chine Baker’s Hint: Homegrown Grain Sprouts) SPROUTED WHEAT BERRY BREAD Whole-grain bread enthusiasts always ask for this recipe. In the 1960s, when I first began baking bread, it was commonplace to find a jar of some type of sprouts on the kitchen counter when I would visit friends. You can buy sprouts in the produce section of your supermarket or health food store, or you can grow your own, which takes about three days.
GRAHAM INDIAN BREAD This is a variation of one of the most famous colonial American breads, which always combine coarsely ground whole wheat and cornmeal. It was made with flour fresh from the local mill. Search out the graham flour; it has a much more assertive taste than regular whole wheat flour, and it makes all the difference. This is one of my favorite cornmeal breads; it makes great toast and sandwiches.
2 cups bread flour 11/4 cups graham flour 3/ cup yellow cornmeal 4 1/ cup sugar 4 1 tablespoon plus 1 teaspoon gluten 13/4 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
SENNEBEC HILL BREAD This bread, dense and nutty with six different grains that you mix yourself, is adapted from a recipe by the wonderful food writer Bernard Clayton, Jr. His treatises on breadmaking, two volumes of the Complete Book of Breads and the Breads of France (both from Simon & Schuster, 1973 and 1978) are classics. This is also a favorite bread of my friend, the food writer Jacquie McMahan, a great gourmand. This is a wonderful bread.
2-POUND LOAF 12/3 cups water 1/ cup canola oil 4 3 tablespoons molasses 3 large egg yolks 21/4 cups bread flour 1 cup whole wheat flour 1/ cup medium or dark rye flour 3 31/2 tablespoons rolled oats 31/2 tablespoons yellow cornmeal 31/2 tablespoons toasted wheat germ 1/ cup nonfat dry milk 3 2 tablespoons gluten 2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions.
STONEHENGE BREAD This combination of nubby whole grains and flours reminds me of an old-fashioned peasant loaf, such as a pain méteil, in which some wheat flour was used to lighten up the heavy all-rye breads in the cold Northern European countries. Use the finely ground imported instant polenta that comes already mixed with buckwheat flour, if you can find it. Bake this bread for the summer solstice.
1/ cup whole millet 4 1/ cup bulgur wheat 3 1/ cup polenta 4 1 1 /2 cups boiling water 1/ cup honey 4 4 tablespoons unsalted butter, cut into pieces 22/3 cups bread flour 2/ cup whole wheat flour 3 1/ cup medium rye flour 3 1/ cup rolled oats 3 3 tablespoons bran 2 tablespoons gluten 2 teaspoons salt 1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 11/2 teaspoons bread machine yeast Place the millet, bulgur wheat, polenta, boiling water, honey, and butter in a bowl.
NINE-GRAIN HONEY BREAD The nine-grain cereal called for in this recipe contains cracked wheat, triticale, oats, rye, barley, corn, millet, soy, brown rice, and flax seed, giving you a lot of grain nutrients in a compact package. Dry buttermilk powder, also called for here, should be a baking staple on your pantry shelf. It gives the rich flavor of buttermilk while avoiding calories and fat.
2/ 3 1/ 4 cup 9-grain cereal cup honey 4 tablespoons unsalted butter, cut into pieces 2 cups bread flour 11/3 cups whole wheat flour 2/ cup dry buttermilk powder 3 2 tablespoons gluten 11/2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Pour the boiling water over the cracked grain cereal in a bowl. Add the honey and butter. Let stand for 1 hour to soften the grains.
ZO’S 14 -GRAIN BREAD This bread with three different kinds of whole wheat flour was created by Heloise Leavitt, proprietor of Leavitts Kitchen Center in St. George, Utah. The kitchen equipment store caters to the Mormon community, known for its passionate love of homemade breads made from freshly ground grains. This is a recipe given out with each order for a Zojirushi Auto Bakery bread machine, the store’s favorite machine and one known for making grain-rich breads in a snap.
1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast 2-POUND LOAF 2 cups water 3 tablespoons canola oil 3 tablespoons honey or sugar 13/4 cups whole wheat flour 1 cup kamut flour 1 cup spelt flour 2/ cup raw 9-grain cereal 3 3 tablespoons raw sunflower seeds 11/2 tablespoons whole millet 11/2 tablespoons flax seed 11/2 tablespoons sesame seeds 11/2 tablespoons raw amaranth seeds 11/2 tablespoons lecithin granules (see Bread Machine Baker’s Hint: Dough Enhancers) 1/ cup gluten 4 3 ta
SUPER-GRAIN BREAD Super-grain refers to the addition of popped amaranth, cornmeal, quinoa, barley, and spelt. All these grains have a reputation for high nutrition, great flavor, and plenty of good fiber. Store this bread in the refrigerator after it has cooled.
2-POUND LOAF 11/2 heaping tablespoons raw amaranth seeds 3/ 4 3/ 4 cup water cup buttermilk 1 large egg 21/2 tablespoons butter, cut into pieces 21/2 tablespoons honey 21/3 cups bread flour 3/ cup whole wheat or spelt flour 4 3 tablespoons quinoa flour 3 tablespoons barley flour 3 tablespoons brown rice flour 3 tablespoons instant potato flakes 3 tablespoons cornmeal 3 tablespoons rolled oats 2 tablespoons gluten 2 teaspoons salt 1 tablespoon plus 1/2 teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon brea
What Are Organic Flours? You may already be familiar with the attributes of organic flours. These are flours ground from wheats that have been grown in soils improved and maintained by natural fertilizers rather than chemical ones. The taste, smell, and texture of these flours reflect the quality of these soils, and the flours seem to react better with yeast. Organic flours are gaining in recognition and popularity; I just noticed that Gold Medal now has an organic flour on the supermarket shelf.
TRADITIONAL LOAVES Country Breads and Sourdough Breads 329
Country Breads COUNTRY BREADS MADE WITH OUT STARTERS Peasant Bread Chuck Williams’s Country French Semolina Country Bread Pain Ordinaire au Beurre Classic Baguettes French Whole Wheat Bread Pane Italiano Panino Bruschetta Grissini COUNTRY BREADS MADE WITH STARTERS Pain de Maison Sur Poolish Pain de Paris Pain à l’Ancienne Pain au Seigle Pain au Levain Pane Toscana Olive Oil Bread Italian Whole Wheat Bread Pane Francese Little Italian Bread Rolls Ciabatta Two-Week Biga Pagnotta Pane Bigio Italian Semolina Br
German Beer Starter French Buttermilk Starter Grapeyeast Natural Starter SOURDOUGH LOAVES White Sourdough Bread Classic Sourdough Rye Sourdough Cornmeal Bread Sourdough French Bread Sourdough Whole Wheat Bread Levain Loaf Sourdough Buckwheat Bread Sourdough Sunflower Seed Honey Bread Sourdough Raisin Bread Sourdough Banana Nut Bread Sourdough Bread with Fresh Pears and Walnuts Orange Sourdough Bread with Cranberries, Pecans, and Golden Raisins Sourdough Pumpkin Spice Bread Sourdough Carrot Poppy Seed Bread
COUNTRY BREADS Country-style breads, also called European-style artisan or peasant breads, represent the pinnacle of C breads to bakers. Made in the bread machine, they are a bit of an anomaly. The entire premise of European-style country breads baked today is that they embody the artisan creed, and this tells the customer a lot about the quality of the bread and the style in which it has been made.
the future. The closed environment of any bread machine offers a nice place for a starter to develop. The amount of time a starter sits will vary from recipe to recipe. The consistencies of the starters will vary, too, ranging from very soupy, to thick and creamy, to springy, almost like a small amount of bread dough. When the starter is ready, the dough ingredients are added right into the bread pan with it, a new cycle is chosen, and the machine does its work.
over again, allowing the dough to get the advantages of being kneaded and risen a second time. As when preparing other breads, it is important to lift the lid of the machine and check the consistency of the dough at various points, adding flour or water as needed. While the technique of adding a bit of water or flour in increments to adjust a dough may seem novel to the budding bread machine baker, it has been done for centuries by artisan bakers.
in a classically shaped appearance will be compensated for in the satisfaction of making a country bread of an excellent texture, with good nutrition, noticeably different from those that are mass-produced, that brings pleasure to people around you. Don’t forget—during baking you’ll still have that ethereal aroma that is present in the kitchen of all good bakers. And after all, it is the baker who transforms the grain into bread.
PEASANT BREAD This is one of the first lean breads, or breads made without butter, to master. It is a simple country bread made in what is called the direct method, and used from Portugal and the Pyrenees to Poland and Greece. There is no starter, and the bread undergoes an extra kneading cycle to develop the gluten. This produces a delightfully crusty outside and a tender, chewy inside.
3 tablespoons olive oil 41/4 cups bread flour 1 tablespoon gluten 1 tablespoon sugar 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic or French Bread cycle; press Start. (This recipe may be made on the French Bread cycle using the Delay Timer.
1 cup whole wheat flour 1 tablespoon gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast 338
CHUCK WILLIAMS’S COUNTRY FRENCH This is a loaf created by Williams-Sonoma mail-order catalog and shop founder Chuck Williams. The recipe was originally developed for baking in a La Cloche baker, a covered ceramic baking pan that they offer. Technique: Baking with a La Cloche Ceramic Baking Dish I give instructions for baking it in a La Cloche in a home oven, but it makes a wonderfully satisfying bread baked fully in the machine. Time it so the bread is ready for dinner.
barbecue mitts, when handling a La Cloche; it is very hot just out of the oven. Here is how to use a La Cloche baking dish: Prepare the bread recipe using the Dough cycle. Sprinkle the dish with flour, cornmeal, or coarse semolina (farina), and place the dough, shaped into either a round or a rectangle, in the center of the dish. Move the dough around to cover the bottom and up the sides a bit. Cover with the domed cover and let rise at room temperature for 30 minutes. Remove the cover.
SEMOLINA COUNTRY BREAD Pane di Semola is made using a simple straight dough. Be sure to use the finely ground semolina flour that is used for making pasta rather than the coarser grind that is similar to farina, a protein-rich flour also ground from durum wheat. This bread is a good one to choose if you will be using the Delay Timer. It is fantastic warm with garlic butter melting in, and also makes great bruschetta.
13/4 cups semolina flour 2 tablespoons sesame seeds 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the French Bread or Basic cycle; press Start. (This recipe may be made using the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
PAIN ORDINAIRE AU BEURRE Simple daily bread—French-style—is a home baker’s delight. This bread must be eaten the day it is baked, preferably within a few hours, to enjoy the crisp, chewy crust. Try making this bread using French-style flour from The Baker’s Catalogue (see Resources), a domestic flour blended to match a sample of the flour used in Poilâne’s bakery in Paris. Place all the ingredients in the pan according to the order in the manufacturer’s instructions.
11/2 tablespoons unsalted butter, cut into pieces 4 cups unbleached all-purpose flour 1 tablespoon gluten 2 teaspoons fine sea salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast 344
CLASSIC BAGUETTES Makes 2 baguettes The baguette is technically a new shape in the bread world; the long ones appeared in Paris during the 1930s in response to the public wanting more crust than crumb. The bread machine makes a French bread that is light and airy due to the mechanical action of the kneading blade, a type of mixing that just cannot be reproduced by hand. It also enables the dough to stay more moist, resulting in a thin, crisp crust.
chine and turn the wet dough out onto a floured work surface using a dough card. Knead a few times with your dough card (the dough will be too sticky to knead with your hands) to incorporate just enough flour (no more than 1/4 cup) so that the dough is not in a puddle and you can shape the loaves. You want this dough to stay as wet as possible. Divide the dough into 2 equal portions. Flatten each portion into a thin 10-by-6-inch rectangle with the palm of your hand.
FRENCH WHOLE WHEAT BREAD Makes 1 long loaf The French like 100 percent whole wheat breads, too, but their version looks a lot different than American loaves. I like to call this loaf, known as pain complet, a torpedo, since it is elongated and pointed at the ends, dense and crusty. It is made just like a classic baguette, but with a richer dough, and ends up with a moist, tight crumb.
When the machine beeps at the end of the cycle, press Stop and unplug the machine. Open the lid and use your fingers to deflate the dough. Close the lid, set a kitchen timer for 30 minutes, and let the dough rise in the machine. Line a baking sheet with parchment paper. When the timer rings, remove the bread pan from the machine and scrape the dough out onto a lightly floured work surface with a dough card. Knead a few times and pat into a 12-by-6-inch rectangle.
11/2 cups coarsely chopped walnuts, pecans, almonds, or hazelnuts (you want big pieces, which will be scattered throughout the dough) In Step 3, pat the dough into a 12-inch-long rectangle about 11/2 inches thick as directed. Sprinkle the nuts all over the dough and press them in. Tightly roll up the dough, encasing the nuts. Shape, rise, and bake as directed.
PANE ITALIANO The simple homemade breads of Italy have become real favorites of American bakers. For good reason: they taste of the earth and of good fresh ingredients. Use organic bread flour here, if you can, or replace the bread flour with clear flour or a portion of Italian-style flour available from The Baker’s Catalogue. The creamy, high-protein semolina flour called for is also known as semolina pasta flour or durum flour.
21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium or dark and program for the Basic or French Bread cycle; press Start. (This recipe may be made on the French Bread cycle using the Delay Timer.) If using the Basic cycle, after Knead 2, press Stop, reset the machine, and start the cycle again, allowing the dough to be kneaded an extra time. The dough ball will be moist.
1 cup sour cream 1 cup chopped fresh tomato 1/ 4 cup minced fresh chives Melt the butter and oil together over medium heat in a large sauté pan. Add the onions and cook for 5 minutes. Add the red pepper, celery, zucchini, and carrots. Cook for 5 minutes more over medium heat, until softened. Add the spinach and cook for 1 minute. Remove from the heat and cool 15 minutes to room temperature. Beat the eggs in a medium bowl. Add the breadcrumbs and stir to moisten evenly.
PANINO BRUSCHETTA Makes 9 round rolls Italian sandwich eaters head to paninotecas, the equivalent of our delis. Panino means sandwich, but it is also the word for the little breads used to make them. There are many types of bread doughs used in making panini (the plural of panino), and each region has a specialty. Panini can be round, square, or elongated.
2 cloves garlic, pressed Coarse sea salt or kosher salt, for sprinkling Place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. When the machine beeps at the end of the cycle, open the lid and poke the dough with your fingers to deflate. Close the lid, unplug the machine, and let the dough stand in the machine for 45 minutes longer. Line a large baking sheet with parchment paper and dust with flour.
water, salt, and yeast. The following batterie de cuisine is an important list for a baker who wishes to master the array of country breads.
Ceramic baking stone (12- or 16-inch round or 16-by-14-inch rectangle) or 12 to 16 unglazed quarry tiles Heavy-duty oven mitts that are big enough to protect your wrists and lower arm, or barbecue mitts Large metal cooling rack 356
GRISSINI Makes 24 grissini Grissini is the Italian word for breadsticks. They are shaped by hand and then baked at a high temperature in the oven. They look very different than mass-market, machineextruded breadsticks, which all look exactly alike; these are charmingly knobby and irregular. Bake until they are crisp. Otherwise, if they are soft like bread, they will bend and break when you stand them in a crock to serve.
Dust a work surface with semolina flour. When the machine beeps at the end of the cycle, turn the dough out onto the work surface and pat it into a thick 12-by-6inch rectangle without kneading or overworking the dough. Leave this to rise on the work surface, especially if it is a marble slab, or transfer it to an 17-by-11-inch baking sheet that has been dusted with semolina flour. Brush the top of the dough with olive oil.
A Baker’s Glossary of Bread Starters Country breads have a language all their own, which includes terms that can be quite confusing at times, especially those describing the different starters. The following list of definitions, including the meanings of some foreign words, is an invaluable reference while you are deciphering and working on European-style country bread recipes. Biga—A thick, rather firm-textured, Italian bread dough sponge starter made of flour, water, and yeast.
Levain—Also a starter, levain is the French word for leavening. A levain naturel consists only of flour and water and is fermented by wild airborne yeasts. A levain levure is fortified with some commercial yeast and ready to use a few hours after the building of a chef. Mother or madre—An American term used to describe a sourdough starter Pâte fermentée—This is the “old dough” method of prefermentation, in which a piece of dough is taken from a previous batch of dough to be added to a new batch.
PAIN DE MAISON SUR POOLISH The poolish was a turn-of-the-century breadmaking technique, but of late it has revitalized the artisan bread movement. A starter dough is prepared and left to sit for at least six hours before the dough is mixed. The final mixing and kneading phase is known as the petrissage. In the bread machine, you get to skip the long hours of hard work needed to make a nice loaf of bread from this classic sponge starter recipe.
For the poolish: 11/3 cups water 1/ 3 cups organic bread flour 2 1/ 3 teaspoon SAF or bread machine yeast 1/ 2 cup water For the dough: 11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast 22/3 cups organic bread flour 11/2 tablespoons sugar 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt To make the poolish starter, place the water, flour, and yeast in the bread pan. Program for the Dough cycle, and set a kitchen timer for 10 minutes.
PAIN DE PARIS Baguette dough used to be called pain de Paris, or Parisian bread. The French Bread cycle will give this dough three full rises with rests in between called autolyses, which are terribly important for developing the gluten structure, and therefore a good, chewy texture and strong flavor.
1/ cup water 2 1 1 /4 cups bread flour 1/ teaspoon sea salt 4 1/ teaspoon SAF or 1 2 teaspoon bread machine yeast For the dough: 11/3 cups water 3 cups bread flour 21/2 teaspoons gluten with vitamin C 11/4 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast 3/ cup pâte fermentée 4 1 1 /2 teaspoons sea salt To make the pâte fermentée starter, place the starter ingredients /in the bread pan. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. Technique: Shaping Long Loaves of Pain de Paris for Oven Baking Makes 2 baguettes 1 recipe Pain de Paris dough 1 egg white beaten with 1 tablespoon of water, for glaze Line a baking sheet with parchment paper or grease two thin 2-inch-wide baguette pans. Turn out the dough onto a lightly floured work surface. Divide the dough into 2 equal portions.
PAIN À L’ANCIENNE Makes 1 round loaf Pain à l’ancienne is daily bread for much of rural France. A country relative of the pain de Paris and the baguette, pain à l’ancienne is a more rustic bread because it is made with a bit of whole wheat flour. You will get the best results from a stone-ground, coarse grind of whole wheat flour; you want lots of flecks throughout the loaf.
11/2 teaspoons sea salt Yellow cornmeal, for sprinkling 2-POUND LOAF For the pâte fermentée: 1/ cup water Pinch of sea salt 2 1 1 /4 cups bread flour 1/ teaspoon SAF or 1 teaspoon bread machine yeast 2 For the dough: 12/3 cups water 31/3 cups bread flour 1/ cup whole wheat flour 2 1 tablespoon gluten with vitamin C 1 tablespoon plus 1 teaspoon light brown sugar or malt powder 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast 1 cup pâte fermentée 2 teaspoons sea salt Yellow cornmeal, for sprinkling
If you have not already stored the pâte fermentée earlier, you can store the rest of the starter in the refrigerator for up to 48 hours (see Bread Machine Baker’s Hint: Storing Pâte Fermentée for more information). Or discard it and make a new batch the next time you make this bread. To make the dough, place the water, flours, gluten, brown sugar, and yeast in the pan according to the order in the manufacturer’s instructions. (You don’t have to wash out the bread pan from the starter.
golden brown and crusty, 25 to 30 minutes longer. The loaf will be dark brown, crusty, and sound hollow when tapped on the top and bottom with your finger. Remove from the pan and let cool on a rack for at least 1 hour. This bread is best served completely cooled the day it is baked. Technique: Shaping Country Breads Shaping bread dough, called rounding by professional bakers, requires your full attention so that the finished loaf will be the right texture and consistency.
Any of the shapes can be made from 11/2 or 2 pounds dough. The glaze referred to in these shaping instructions is the classic lean bread glaze, 1 egg white with 1 table spoon water beaten until foamy and brushed onto the dough with a pastry brush. Bâtard Makes 1 large loaf In the same family as the baguette and ficelle, bâtard translates to “bastard,” as it is a cross between a round loaf and a baguette. It is a large oblong torpedo-shaped loaf that looks like a shorter, fat baguette.
way, as for a baguette. Gently transfer, seam side down, to baguette pans or baking sheets that have been greased and sprinkled with cornmeal. Rise, glaze, and slash as for the bâtard. Bake in a hot oven for 18 to 22 minutes, or until the surfaces of the loaves are golden brown in color and the loaves sound hollow when tapped on the top and bottom with your finger. Immediately remove the loaves from the pan and transfer to a cooling rack.
as for pain de campagne. Place seam side down on a baking sheet lined with parchment paper or greased and sprinkled with cornmeal. Let rise until doubled in bulk, about 45 minutes. Glaze or dust with flour, and, using a sharp knife or kitchen shears, slash an X or a square on top, no deeper than 14 inch. Bake in a hot oven for 25 to 30 minutes, or until the surfaces of the loaves are golden brown in color and sound hollow when tapped on the top and bottom with your finger.
finger, poke a hole in center of the stacked rounds to adhere them to each other. Place, top up, on a baking sheet lined with parchment paper or greased and sprinkled with flour. Rise only 15 to 20 minutes, as the mushroom shape becomes less defined the longer it rises. Gently redefine the hole to keep the top intact, although it may tip to one side or the other after baking.
PAIN AU SEIGLE Makes 2 round loaves French rye bread, like all other French breads, has a specific definition. By law it must contain at least 65 percent rye flour. Some of the loaves are over a foot in diameter. This loaf, pain au seigle, literally country bread with rye, contains only a portion of rye flour. Note that this rye has no caraway seeds, which are so often paired with rye that some people mistake the flavor of caraway for the flavor of rye.
For the pâte fermentée rye starter: 1/ cup water 2 1 cup bread flour 1/ cup medium rye flour Pinch of sea salt 4 1/ 2 teaspoon SAF or 1 teaspoon bread machine yeast For the dough: 11/2 cups plus 1 tablespoon water 23/4 cups bread flour 11/4 cups medium rye flour 3 teaspoons dark brown sugar or malt powder 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast 3/ cup rye pâte fermentée 4 2 teaspoons sea salt To make the pâte fermentée starter, place the starter ingredients in the bread pan.
After Knead 1, press Pause. Cut the reserved starter into pieces, then add the starter pieces and the salt to the bread pan. Press Start to continue. The dough ball will be moist and have a sticky feel. Do not add any more flour. Line a baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface.
mentée Pâte fermentée literally means “old dough” in French. It was traditionally a small piece of dough the baker saved each time he made a batch of bread to serve as the leavening for his next batch. In recipes that call for pâte fermentée, I include instructions for making the starter new each time. You need to prepare it a day before mixing the dough, though, so plan accordingly.
PAIN AU LEVAIN Makes 2 round loaves This is good plain bread, country style. You will run the Dough cycle several times; to make the chef, or French-style starter, which sits overnight to ferment, and then to make the levain sponge, which sits for a few hours before mixing the final dough. My chef starter is nontraditional, but the buttermilk makes for a quick, aromatic starter, flecked with golden specks of butter, that would normally take a week to develop.
For the dough: 1/ cup water 3 1 1 /3 cups bread flour 2 tablespoons light brown sugar 2 teaspoons salt 1/ teaspoon SAF yeast or 3/ teaspoon bread machine 4 4 yeast To make the chef starter, place all the starter ingredients in the bread pan. Program for the Dough cycle, and set a kitchen timer for 10 minutes. When the timer rings, press Stop and unplug the machine. Let the starter sit in the bread machine for 8 to 12 hours. The thick batter will smell pleasantly sour.
Slash the loaf decoratively with an X using a sharp knife. Dust the tops with flour and rub in. Place the baking sheet on another baking sheet of the same size (called double panning), to prevent burning the bottoms of the loaves. Bake for 30 to 35 minutes, or until the loaves are brown, crisp, and sound hollow when tapped with your finger. Remove from the oven and place on a rack to cool completely before slicing.
PANE TOSCANA Pane Toscana, or Tuscan bread, is a staple in Northern Italy and usually homemade. It has been made for centuries, always without salt, meant to provide contrast to the saltier foods it is eaten with. Fifteen years ago, my Aunt Marge sent me a clipping, now yellowed with age, from the New Brunswick, New Jersey, Daily News. It was a recipe for Tuscan peasant bread.
31/2 cups bread flour 1/ cup whole wheat flour 2 1 tablespoon plus 1 teaspoon gluten 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Pinch of sugar Pinch of salt (see Note) To make the sponge, place the water, 1 cup of the bread flour, the whole wheat flour, the gluten, and the yeast in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle, and set a kitchen timer for 10 minutes. When the timer rings, press Stop and unplug the machine.
2/ 3 cup pitted green and black olives, any combination For the 2-pound loaf: 3/ 4 cup pitted green and black olives, any combination Follow the recipe as directed, programming the machine as specified in Step 2. When the machine beeps, or between Knead 1 and Knead 2, add the olives. Continue as directed.
OLIVE OIL BREAD This olive oil bread, pane all’olio, uses a biga, an Italian starter. It is one of the easiest breads to make of those that require starters. White flour, water, and yeast are mixed together, then left to sit in the machine for many hours before the dough is mixed. The bread is baked fully in the machine, and ends up with a delicate crumb and very, very good flavor. Use a fruity extra-virgin olive oil in this dough and serve some more for dipping when you eat the fresh loaf.
1/ 2 teaspoon SAF yeast or bread machine yeast For the dough: 1/ 2 1/ 4 cup water cup olive oil 2 cups bread flour 1 tablespoon sugar 2 teaspoons gluten 2 teaspoons salt 11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast To make the biga starter, place starter ingredients in the bread pan. Program for the Dough cycle and set a timer for 10 minutes. When the timer rings, press Stop and unplug the machine. Let the starter sit in the machine for 12 to 18 hours.
and other ingredients, both sweet and savory, in bread. There are many grades and price ranges to choose from when buying olive oil. Perhaps you favor a domestic olive oil, an imported brand, or an organic olive oil. Each oil has its own unique flavor. This is why many bakers don’t have just one olive oil of choice—they keep a few varieties on the shelf to impart different flavors to different breads.
ITALIAN WHOLE WHEAT BREAD Makes 1 round loaf The texture of this light whole wheat bread, known as pane integrale, made with a starter that sits for a few hours, is quite moist and soft, just like the dough. It has a delicate, evocative texture and aroma. This is a nice dinner and sandwich bread. You can bake the entire loaf in the machine, but be sure to use the dark crust setting, as this loaf is quite pale even when the center is baked.
12/3 cups water 11/2 cups bread flour 1 cup whole wheat flour 1/ 4 teaspoon SAF yeast or bread machine yeast For the dough: 11/4 cups bread flour 11/4 tablespoons sugar 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast Yellow cornmeal, for sprinkling To make the sponge starter, place the starter ingredients in the bread pan. Program for the Dough cycle, and set a timer for 10 minutes. When the timer rings, press Stop and unplug the machine.
the top sounds hollow when tapped. The loaf will not be very dark brown due to the wheat flour and small amount of sugar. Cool the loaf directly on a rack for at least 20 minutes before slicing and serving.
PANE FRANCESE Makes 1 oblong loaf Iadapted this recipe from one in The Village Baker by Joe Ortiz (Ten Speed Press, 1996). This was originally developed for the food processor, but I make it in the bread machine instead. What a great recipe—the smell! The texture! It uses a lievito naturale for leavening power, a yeasted biga sponge that is very soft and looks like a perfect soft vanilla ice cream swirl after mixing.
Program for the Dough cycle; press Start. The dough will be moist and smooth, but flaccid. Take a deep breath while it is mixing; this is what bread dough is supposed to smell like—fresh and yeasty. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Set a timer for 1 hour and leave the dough in the machine to continue to rise in the warm atmosphere. When the timer rings, using a dough card, scrape the dough out of the bread pan onto a floured work surface.
LITTLE ITALIAN BREAD ROLLS Makes 3 small breads This recipe for pane all’olio Bolognese is based on one found in the March 1980 issue of one of my all-time favorite food magazines, the now defunct Cuisine. It is a good, simple recipe with a nice three-hour biga starter and a three-hour rise for flavor, but it is the shaping that makes these rolls special. I give instructions for three special shapes.
kitchen timer for 10 minutes. When the timer rings, press Stop and unplug the machine. Let the starter rest in the machine for 3 hours. To make the dough, add all the dough ingredients to the starter in the pan. Program for the Dough cycle; press Start. After Knead 2, press Reset, and program for the Dough cycle again, allowing the dough to be kneaded a second time. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Let the finished dough sit in the machine for 2 hours.
utes. Reduce the oven temperature to 400°F and bake for an additional 10 to 15 minutes, until crusty and golden brown. Place the baking sheet on a rack to cool. Serve the rolls within a few hours.
CIABATTA Makes 2 large loaves Ciabatta is one of the hottest Italian-style country breads made in artisan bakeries in this country today. Carol Field paved the way by including the recipe in her landmark book The Italian Baker (Harper & Row, 1985), and every serious baker I know aspires to master it. This is one of the best country breads you can make. It has a superb crust and flavor.
7/ 8 cup warm water 2 tablespoons milk 2 teaspoons olive oil or canola oil 11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast 2 cups bread flour 11/2 teaspoons salt To make the biga starter, place the water, 11/4 cups of the flour, and the yeast in the bread pan. Program for the Dough cycle. After about 5 minutes, scrape down the sides and slowly add another 1/4 cup of flour. When Knead 2 ends, remove the small dough ball from the machine and place it on a work surface.
This long, cool rise is important for the slow fermentation and the flavor of the finished ciabatta, so don’t skimp on it. Line a large, heavy baking sheet with parchment paper (some bakers use aluminum foil) and sprinkle heavily with flour. Turn the chilled dough out onto a lightly floured work surface, sprinkle lots of flour on top, and pat into a long rectangle about 5 inches wide. Divide into 2 equal rectangles across the middle and place each portion on the baking sheet.
TWO-WEEK BIGA (Classic Italian Starter) Makes about 4 cups biga While it is convenient enough to make a new biga each time you bake, if you bake a lot, you can make a large batch of biga using this recipe and use it in increments for up to two weeks in any of the six recipes that follow. If you like to bake country breads, like I do, this is a real boon in saving time, especially since bigas require none of the feeding or waiting that traditional sourdough starters do.
Place the water and yeast in the bread pan. Add the flour. Program your machine for the Dough cycle and press Start. Immediately set a timer for 10 minutes. When the timer rings, press Stop and unplug the machine. You will have a stiff dough ball that will loosen and become moist as it sits. Let the starter sit in the machine for about 6 hours. The dough will rise and fill the pan, becoming moist, and smelling yeasty.
the water. Mastering the Biga I had traveled many times to the first Il Fornaio store on Union Street in San Francisco—a California-based franchise bakery chain modeled on one of the same name in Italy. The first bread I made styled after one of theirs was a chocolate bread. In 1982, I was offered a position at the fledgling Il Fornaio company for which I would have trained at their baking academy, but I took another job, opting to work in Alaska sourdough country instead.
PAGNOTTA Makes 1 large loaf Pagnotta translates simply to “round loaf.” It is a floury country bread I adore. It has a very crisp knobby crust and moist, dense interior that reminds me (even though this is not a sourdough bread) of my favorite bread made by Boudin—at this writing the last big commercial sourdough bakery in San Francisco’s North Beach—which bakes in the Italian tradition. The rustic shape turns out a bit different with every baking.
you work, just to have the dough hold its shape, but it will still be soft. Working around the loaf in a circular motion, each fold will lay on top of each other, making a tight round with an uneven surface that would normally be on the bottom of the loaf. The smooth side will be touching the work surface. Spread a thick layer of flour on the work surface and turn the loaf over so that the smooth side will face up. Cover with a clean tea towel and let rise at room temperature for about 45 minutes.
Rolls Makes 1 dozen little rolls I love the way these rolls are shaped, into little squares. 1 recipe Pagnotta dough Brush a small 5- to 7-inch square or rectangular dish with olive oil. Turn the dough out into the dish. Press the dough into an even layer with your fingertips. Cover with a clean tea towel and let rest at room temperature for 11/2 hours. Invert the dish to turn the dough out onto a heavily floured work surface.
PANE BIGIO Makes 2 round loaves Bigio translates to “gray,” and this loaf with a small percentage of whole wheat flour and bran does have a grayish-brown cast when baked. Pane bigio, the Italian counterpart to the French pain de campagne, is a nice, simple country bread, best eaten fresh, within a few hours of baking.
timer rings, turn the dough out onto a lightly floured work surface. Divide the dough into 2 equal pieces, and using your dough card, gently knead each into a ball. Place the balls on the baking sheet a few inches apart. Cover with a tea towel and let rise until doubled in bulk, about 45 minutes. Twenty minutes before baking, place a baking stone on the lowest rack of the oven, if desired, and preheat to 425°F. Sprinkle the top of each loaf with flour and rub in.
The Biga Perhaps the fact that this is made with a biga somewhat mitigates my guilt about making it. A biga is an Italian name for a kind of pre-fermented dough. I’m calling it a biga because a biga can be almost any form of pre-ferment, from a sponge (two parts water to one part flour by weight) to a dough (1 part water to 11/4 to 112 parts flour by weight). The French have more precise names for these things, names that are harder to remember and say than biga.
Take your bread machine pan, uncover it if it’s covered, and put it back on your scale. Add: 12 ounces (11/2 cups) water 11/5 ounces (1/4 cup) pumpernickel or whole rye meal 15 to 16 ounces (approximately 31/4 to 31/2 cups) unbleached all-purpose or bread flour Scant tablespoon salt 11/2 teaspoons instant yeast (SAF yeast or 2 teaspoons bread machine yeast, not rapid-rise) Put the pan back into the machine and set it on the Dough cycle.
baking at 400°F. Remove from the oven and place on a cooling rack. In a minute or so the loaf will begin to speak. Cool pretty thoroughly before you cut into it so the interior structure has a chance to set. Eating The easiest way to get at this loaf is to cut it in half, stand a half on edge and cut slices starting at one end. Store the other half on edge to prevent it from drying out.
ITALIAN SEMOLINA BREAD Makes 1 round loaf This is such a wonderful bread, but the only way you will know that is to bake it immediately. The crust is crisp and crackly; the interior is moist and close textured. It is perfect. The aroma drives me wild; it smells like a field of fresh grain. This is what country bread was meant to be—a plain bread with gigantic character. So eat it with dinner, with meat and cheese, or just dip it in olive oil and enjoy.
Turn the dough out onto a floured work surface. Using your dough card, gently knead into a ball. Cover with a clean tea towel and let rise at room temperature until doubled in bulk, about 45 minutes. Knead the risen dough ball once more into a tight round, pressing the air out of it. Sprinkle the work surface with flour and place the loaf on it, seam side down. Cover with the towel and let rise again, for 40 minutes.
PANE DI CEREALE Makes 1 round loaf The health craze has hit all developed countries, as this bread containing lots of healthy cracked grains shows. Use any hearty cracked grain cereal. They come in sixgrain, seven-grain, nine-grain, and twelve-grain varieties. There’s also hot apple granola that contains cracked wheat, rye, barley, and oats.
hour. Place all the dough ingredients in the pan, adding the starter and yeast with the remaining 1/2 cup water and the soaked grains. Program for the Dough cycle; press Start. The dough will initially look very wet. The grains will absorb the extra moisture during the kneading. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Gently deflate the dough with your finger. Set a timer and let the dough rest for another hour in the warm environment of the machine.
PANE ALL’ UVA Makes 2 loaves My dear friend Qui Grenier loves Italian raisin bread. A visit with her usually includes tea and toast, usually raisin toast with butter. Let me just say that when you are hungry, and the bread and conversation are this good, it’s easy enough for two people to toast their way through an entire loaf. Be prepared: Italian raisin bread has no sugar, and you may be surprised at how different this bread tastes from American raisin bread.
firm. When the machine beeps at the end of the cycle, press Stop/Reset and program again for the Dough cycle. Press Start. Drain the raisins and pat as dry as possible, as any moisture will be incorporated into the dough. Gradually sprinkle in the raisins while the machine is kneading. If the dough looks too sticky after the raisins are incorporated, sprinkle another 1 to 2 tablespoons flour around the paddle while the machine is running. Line a baking sheet with parchment paper and sprinkle with cornmeal.
SAFFRON AND OLIVE OIL CHALLAH Makes 1 braided loaf The addition of olive oil to the more traditional challah ingredients makes for a beautiful egg bread, suitable for Friday evening Sabbath meals. I was surprised at how little yeast this dough requires. It does rise slowly, but don’t despair. It seems to pick up speed during its last rise and in the oven, making an exceptional loaf. One slice of this ultra-tender bread will remind you that there is a good reason why challah is called the “cake of bread.
Bring the water to a boil in a saucepan or microwave. Add the saffron and let it steep at room temperature for 20 to 30 minutes, until just warm. Place the saffron water and other dough ingredients in the pan according to the order in the manufacturer’s instructions, adding the starter and yeast with the liquids. Program for the Dough cycle. The dough ball will be firm, yet smooth and soft. When the machine beeps at the end of the cycle, press Stop and unplug the machine.
Leftover Bread Cookery: Baked Egg Dishes for Any Meal Vegetable Frittata Makes one 10-inch frittata, serves 8 This egg casserole is baked in a deep springformpan, unusual for a fritatta, and served in wedges like a cake. Although it takes a bit of time to assemble, it can be baked a day ahead and reheated. Serve hot, room temperature, or cold, for brunch or supper. This is great party food.
1/ 4 cup cream or evaporated milk 3 tablespoons chopped fresh basil leaves Salt and black pepper to taste 1 to 2 slices day-old country bread, cut into 1/2-inch cubes 1/ pound cream cheese, cut into chunks 2 2 cups shredded Jarlsberg or Swiss cheese Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch springform pan. If it might leak, cover the outside bottom and up the sides with a sheet of aluminum foil or plan to place it on a baking sheet to catch the leaks.
8 slices day-old homemade country bread, (no more than 3/ inch thick) cut in half on the diagonal 4 1/ cup dry white wine 2 1/ cup milk 2 3 large eggs 1/ teaspoon salt 4 1/ teaspoon ground black pepper 4 1/ teaspoon paprika 4 1 teaspoon Dijon mustard Splash of white Worcestershire sauce 2 cups shredded Swiss cheese, such as Jarlsbergor Emmenthaler Preheat the oven to 325°F. Cream together the butter and garlic in a small bowl. Spread the bread slices on one side with the garlic butter.
SOURDOUGH BREADS Another branch of country bread-making is sourdough baking, the oldest method commonly used to A create hearty, rustic breads. If you have been making the starter breads in the earlier section of this chapter, you are already working with the principles that apply to sourdough baking. A piece of “soured” dough saved from a previous batch of baking or batter is added to the new batch to add flavor and leavening to the baked loaf.
tal results. Some geographic locations are better than others for getting a stronger starter. Pollution is one thing that seems to decrease wild yeast potency, so if your starter batter does not activate with bubbles within a few days, a pinch of cultivated yeast will need to be added to attract the wild yeasts. Depending on your “catch,” your starter can be delicious or terrible.
These quick starters are also important for bakers who make sourdough breads only sporadically, as they can easily be made fresh each time you want to bake. The Grapeyeast Starter is more traditional, and does require more time to make. Each starter has its own characteristic flavor and rising power. Most of the starters given here can be used interchangeably in any of the sourdough bread recipes in this book, and you can also vary the flours you use to make the starters.
NEXT-DAY WHITE SOURDOUGH STARTER Makes 2 1/2 cups starter This is my version of a sourdough starter that is ready to use after thirty-two hours. If you start it early in the morning, it will be ready to use the afternoon of the following day. It is a sure thing for first-time sourdough bakers, eliminating an often variable product. I use a dry culture starter from Goldrush Sourdough, which is readily available on supermarket shelves and from The Baker’s Catalogue. It makes a clean, tangy starter.
store it in the refrigerator for 24 hours. For information about maintaining your starter, see Technique: Building and Maintaining a Sourdough Starter.
NEXT-DAY RYE SOURDOUGH STARTER Makes 2 1/2 cups starter Some sours utilize rye flour and add a bit of onion, a classic old touch that contributes greatly to the flavor and encourages fermentation. This is a fast version of rye bread starter that uses a packaged dry culture to add flavor. It has a wonderful aroma evocative of all that sourdough baking epitomizes. This starter is ready to use after thirtytwo hours.
Remove the onion and garlic pieces. Add the first feeding flour and water, and whisk to combine. Let stand for 8 hours longer. The starter will be ready to use. If you desire a more sour starter, or do not wish to use it right away, cover the starter loosely and store it in the refrigerator for 24 hours. For information about maintaining your starter, see Technique: Building and Maintaining a Sourdough Starter.
Wash out the container in which the starter had been stored using soap and hot water, or run it through the dishwasher, to get rid of any remaining bacteria. Then return the starter to its original container and cover it with several thicknesses of cheesecloth held in place with a rubber band. Let the starter stand at room temperature, stirring several times a day, until bubbly, overnight to 2 days, depending on how sour you want it. It will continue to bubble and expand.
SUZANN E’S SOURDOUGH STARTER Makes 2 cups starter My friend Suzanne Rosenblum believes that it is best to make a new starter for each batch of bread. For this starter, use an unpasteurized apple cider vinegar that has the “mother” floating in it, if you can. This starter does not need to be fed (Suzanne believes that feeding changes the initial sour flavor); when it gets to the desired point of sourness, it is ready to use. The whole process takes as little as three days.
GERMAN BEER STARTER Makes 11/4 cups starter This is a luscious starter, strong, and perfect for whole grain breads (I also use it for Sourdough French Bread). It will bubble quickly because of the added punch from the beer, which the yeast loves. There are all sorts of interesting beers available now from microbreweries; try using one such as a pumpkin ale, to make this starter.
Overnight Sourdough Pancakes Makes about twenty 4-inch pancakes Since a sourdough starter is best if used at least once a week, here is a good way to keep it active. Anyone with a sourdough starter enjoys being able to make these tangy pancakes, as well as a variety of breads. This is an excellent “all-purpose” pancake recipe with a delightful flavor—you can substitute part of the unbleached flour with whole wheat flour or buckwheat flour for variety.
To make the pancakes, the next morning, add the eggs, maple syrup or honey, oil, baking soda, baking powder, and salt to the sponge. Plug in the machine, program for the Dough cycle, and press Start. Watch the mixing for a few minutes. Press Stop as soon as the batter is ready. Do not overmix; the batter should be smooth yet have small lumps. Press Stop, unplug the machine, and you are ready to make the pancakes.
FRENCH BUTTERMILK STARTER Makes 11/2 cups starter I always seem to have cultured buttermilk around. With a cup left in the carton, I decided to add yeast and some flour, and let it stand for twenty-four hours. Voila! C’est I magnifique! I got a smooth, thick fermented starter that has become my favorite. Buttermilk is thinnest at the time of purchase and thickens as it sits. You may want to adjust how much flour you add according to the thickness of your buttermilk.
after 3 or 4 days, let it stand a few more days to continue to sour, or store it in the refrigerator, covered loosely, until you are ready to use it. For information about maintaining your starter, see Technique: Building and Maintaining a Sourdough Starter.
GRAPEYEAST NATURAL STARTER Starters cultivated from fresh grapes are a very popular type of natural starter. Get your grapes from the arbor in your yard, an old wild vine, an organic farmer’s stand at a weekend farmers’ market, or a local organic winery in late August or early September. The source of the grapes is important, as sulphured grapes have had the wild yeasts killed that collect naturally on their skins, and that is the culture you want to cultivate.
On the third day, add the mineral water and 11/2 cups of flour to the starter, adding a bit more flour if you desire a thicker starter. Whisk until smooth. Re-cover the starter, now a classic levain, and let rest at room temperature for 24 hours to 3 days, depending on how sour you want it. (Some bakers pre-ferment sour starter for up to one month at room temperature with occasional feedings.) At this point, this starter can be stirred down and used immediately.
and let it sit out overnight. If a starter turns pink, orange, or black, has an unpleasant aroma, gets wrinkled looking, or grows any type of mold, it should be discarded immediately. Do not take a chance by using a questionable starter. Never add salt to a starter; it retards the natural enzymatic activity. If you don’t have time to use or maintain a starter, you can freeze it. For optimum potency, freeze for no longer than 2 months.
WHITE SOURDOUGH BREAD This is a light-textured, yet chewy sandwich loaf. Your bacteria-laden starter will give a unique flavor to this old-fashioned American pan bread that will depend on where you live and what wild yeasts your starter has picked up. I make this loaf with the Next-Day White or French Buttermilk starter. The dough also makes very nice rolls; see the Variation.
4 cups bread flour 2 teaspoons salt 13/4 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
CLASSIC SOURDOUGH RYE This is a nice, easy-to-make sandwich loaf that features the classic combination of sourdough, caraway, and rye flour baked all the way through in the machine. For the best flavor and texture use light rye flour, which is ground from just the endosperm like white wheat flour. This bread is best made with Next-Day Rye Sourdough Starter.
11/2 cups water 11/2 cups light or medium rye flour 1/ 2 teaspoon SAF or bread machine yeast For the dough: 11/2 tablespoons unsalted butter, melted 3 cups bread flour 11/2 tablespoons sugar 1 tablespoon plus 1 teaspoon caraway seeds 2 teaspoons salt 11/4 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast To make the sponge, place the sponge ingredients in the bread pan. Program for the Dough cycle; press Start. When the machine beeps at the end of the cycle, press Stop and unplug the machine.
Starters should be fed every 10 to 14 days when not in use to keep them fresh and active. There is nothing worse than a bright pink or black starter that has broken down and become unusable from lack of food and the presence of unfriendly bacteria! See Bread Machine Baker’s Hint: Tips for Sourdough Starters for more details about feeding. You can freeze any of your sourdough starters if you are baking only sporadically. For optimum potency, freeze for no longer than 2 months.
This is more true for sourdoughs than for other types of bread. Even when a bread is just warm, the moist crumb has not set yet and you will clump and tear the slices, even if using a serrated knife. You can use sourdough starter in a regular bread recipe. Add 1 cup of sourdough starter and decrease the liquid in the recipe by 2/3 cup and the flour by 13 cup. Use the same amount of yeast as called for in the recipe.
SOURDOUGH CORNMEAL BREAD My friend, California rancho cooking expert Jacquie McMahan, always asks for breads that incorporate cornmeal. Here’s a sourdough cornmeal combination. I’ve also included a variation with corn kernels, cheese, olives, and green chiles added, in case you are having a Mexican or South-western-inspired meal. Use any white flour sourdough starter. Toast some of this bread to eat with your poached eggs. Cornmeal bread is also great with strawberry jam.
4 tablespoons honey or molasses 31/2 cups bread flour 3/ cup yellow cornmeal 4 2 teaspoons salt 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
SOURDOUGH FRENCH BREAD Makes 1 round loaf This loaf is baked in the oven so it can develop that chewy crust dappled with little bubbles and that moist interior just like the loaves from the old San Francisco bakers. You can use any white flour sourdough starter, but be sure that it is at least five days old and real sour. You want the punch. This dough is made on the first day, but baked on the second, so plan accordingly.
mediately place in the hot oven. Bake for 12 minutes. Reduce the oven temperature to 375°F and bake for an additional 25 to 30 minutes, or until the crust is deep brown, very crisp, and the loaf sounds hollow when tapped with your finger. I insert an instant-read thermometer into a soft crease on the side; it should read about 200°F. Remove the bread from the oven and place it on a rack. Let cool completely before slicing.
SOURDOUGH WHOLE WHEAT BREAD Here is your basic sourdough whole wheat bread for all sorts of uses—dinner, sandwiches, toast. Be sure to check the dough consistency, as the liquid will vary according to how thick your starter is. So don’t worry if it looks a bit dry; you can adjust it. I like this made with any of the starters, but especially the Next-Day White Sourdough Starter made with whole wheat flour. This dough can also be made into a wonderful cinnamon bread.
1/ cup fat-free milk 2 1 3 /2 tablespoons canola 1/ cup molasses 3 1 2 /2 cups bread flour 11/2 cups whole wheat oil flour 2 teaspoons salt 13/4 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
tute brown sugar or honey for the molasses For the penuche filling: 2 tablespoons butter, at room temperature 1 teaspoon vanilla extract or vanilla powder 1/ cup light brown sugar 4 1/ cup dark brown sugar 4 1 tablespoon ground cinnamon 1/ 4 cup finely chopped walnuts, optional Add the ingredients and program the machine as specified for Sourdough Whole Wheat Bread. At the end of Rise 2 on the Basic cycle, press Pause, or when the display shows Shape in the Variety cycle, remove the pan and close the lid.
Bake for 45 to 50 minutes, or until golden brown and the sides have slightly contracted from the pan. If the crust browns too quickly, place a piece of aluminum foil loosely over the top. Cool on a rack.
LEVAIN LOAF Makes 2 small loaves This is my version of Karen Mitchell’s pain du vin. The amount of flour this loaf will take depends on the consistency of your starter. If your starter is soupy, it will take a bit more; if it is very sticky, it will take less. You can opt not to use the yeast, but plan on doubling your rising times.
The next day, stir down the sponge by running the Dough cycle for 3 minutes. To make the dough, sprinkle the yeast over the sponge. Add the flour and the salt. Program for the Dough cycle and press Start. The dough will be shiny, very moist to the point of being slightly sticky, and soft. Don’t be tempted to add more flour. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Gently deflate the dough with your finger.
the Oven Baking is the process that turns your dough into an edible food. The heat quickly penetrates the mass, encouraging the last gasp of fermentation and raising the temperature inside the loaf, which kills the yeast. You will see a rapid increase in the size of the loaf once it begins baking, this is called oven spring. This is why some loaves that look kind of scraggly going into the oven look very nice when they are finished baking.
underdone. You can raise the temperature of the oven, or just let it bake longer. The crust on country breads should be firm to hard when you tap it with your finger. I take it as a good sign if it is hard, since it will soften slightly as it cools (as the water vapor in the middle of the hot loaf evaporates out to the crust), but that crisp crust is often hard to get in a home oven. A crispy crust means the bread will be nice and chewy for the eater.
SOURDOUGH BUCKWHEAT BREAD Buckwheat flour and sourdough have a natural affinity, as you will see when you make this excellent bread. Use any white flour starter. I also like to use this bread for stuffings.
3 tablespoons unsalted butter, melted 22/3 cups bread flour 2/ cup whole wheat flour 3 2/ cup buckwheat flour 3 1 3 /2 tablespoons light brown sugar 2 teaspoons salt 13/4 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. Place all the ingredients in the pan according to the order in the manufacturer’s instructions.
SOURDOUGH SUNFLOWER SEED HONEY BREAD Sweet and nutty—this is how I like whole wheat breads. This one has just enough walnuts to give a hint of them. They are especially nice toasted very slightly to take the starchiness out of their flavor.
1/ cup margarine, cut into pieces 3 1 1 /2 cups bread flour 21/2 cups whole wheat flour 1/ cup dark brown sugar 3 1/ cup raw sunflower seeds 2 3 tablespoons chopped walnuts 2 teaspoons salt 13/4 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
SOURDOUGH RAISIN BREAD For the hard-core sourdough lovers I couldn’t leave out a raisin bread. Use dark, golden, extra-large Monukka, or currants, and soak them well before adding so they will be soft. You can also use this dough to make a beautiful olive bread; see the Variation.
3 tablespoons margarine, cut into pieces 4 cups bread flour 21/2 tablespoons sugar 2 teaspoons salt 11/4 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start.
SOURDOUGH BANANA NUT BREAD This is a really nice sweet and sour bread with lots of goodies in it. It is good for peanut butter and jelly or smoked turkey or Black Forest ham sandwiches, or for toast. Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
2-POUND LOAF 3/ 4 cups sourdough starter Next-Day White Sourdough Starter 1/ cup buttermilk 2 2/ cup sliced bananas 3 1 large egg 3 tablespoons nut oil 31/3 cups bread flour 2/ cup whole wheat flour 3 2/ cup chopped macadamia nuts or pecans 3 4 tablespoons chopped dried pineapple or dates 3 tablespoons light brown sugar 11/2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast 464
SOURDOUGH BREAD WITH FRESH PEARS AND WALNUTS I adore pears in any type of baking. Greeks, Chinese, French, and Italians all sing the praises of the pear in their cooking. For this recipe, be sure to get firm, under ripe pears that will hold up during baking, such as a Bartlett, D’Anjou, or the russet Bosc, which is described as a buttery pear that does not melt.
1 cup sourdough starter Next-Day White Sourdough Starter 1/ cup buttermilk 2 2 teaspoons vanilla extract 3 tablespoons butter, cut into pieces 4 cups bread flour 1/ cup rolled oats 2 4 tablespoons light brown sugar 1/ cup walnuts 2 1 tablespoon apple pie spice 2 teaspoons salt 13/4 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast 2 cups peeled, cored, and chopped fresh pear (about 2 large pears) Place the ingredients, except the pears, in the pan according to the order in the manufacturer’s instru
though, so be sure you use the exact amount called for in a recipe. If you are on a salt-restricted diet and wish to reduce the salt in a recipe, be sure to reduce the yeast measurement proportionally or use the full amount of a lite salt. Without the right amount of salt, the dough will rise too fast. This is especially true in the environment of the bread machine, which is warm and very hospitable to the yeast.
ORANGE SOURDOUGH BREAD WITH CRANBERRIES, PECANS, AND GOLDEN RAISINS The sweet-sour taste combination of the raisins and cranberries in this bread is one of my favorites. Use a white flour sourdough starter, like the French Buttermilk.
3 tablespoons butter, cut into pieces 41/4 cups bread flour 1/ cup sugar 4 11/2 teaspoons salt 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast 2/ cup dried cranberries 3 1/ cup golden raisins 2 1/ cup chopped pecans 2 Place the ingredients, except the fruit and nuts, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
SOURDOUGH PUMPKIN SPICE BREAD My girlfriend Suzanne and I like to order some of our spices in bulk from McCormick. This last batch included a pound of apple pie spice mixture—a combination of cinnamon, nutmeg, and allspice—which is now in everything sweet that I bake. I ended up developing and making this recipe for Halloween. Serve this bread with cream cheese and Spiced Vanilla Honey or Cinnamon Date Cheese.
1/ 3 cup water 3 tablespoons vegetable or nut oil 41/2 cups bread flour 1/ cup dark brown sugar 4 1 tablespoon apple pie spice 13/4 teaspoons salt 11/2 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
SOURDOUGH CARROT POPPY SEED BREAD Carrots, poppy seeds, and dried apricots make one of my favorite breads, good for breakfast as well as dinner.
2 tablespoons olive or walnut oil 31/3 cups bread flour 2/ cup whole wheat flour 3 1 1 /2 cups shredded raw carrots 3 tablespoons minced dried apricots 11/4 tablespoons poppy seeds 11/4 tablespoons sugar 2 teaspoons salt 13/4 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
SOURDOUGH COTTAGE CHEESE BREAD WITH FRESH HERBS This is a loaf to showcase fresh herbs, so don’t use dried here. For a spicier bread you can substitute chives for the watercress. Be sure to slice this bread with a serrated bread knife, since the crumb is delicate when the bread is fresh. Serve warm with fresh goat cheese for spreading, or with simple pasta dishes or roast chicken. Day-old, it is good toasted in thick slices or cubed for croutons.
1 cup sourdough starter Next-Day White Sourdough Starter 1 cup cottage cheese 3 tablespoons olive oil 4 cups bread flour 1/ cup chopped fresh watercress leaves, loosely packed 4 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh dill 2 teaspoons chopped fresh marjoram 1/ teaspoon dried lemon rind or 1/ teaspoon fresh lemon 4 2 zest 2 teaspoons salt 13/4 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the
SOURDOUGH TOMATO BREAD WITH FETA This bread has a complex flavor and aroma. Feta cheese is both strong and salty, and goes well with the sweetness of the tomato. You can substitute crumbled fresh goat cheese for the feta, if you like.
3/ teaspoon salt 4 3 1 /4 teaspoons SAF yeast or 21/4 teaspoons bread ma- chine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough will look dry at first, but will moisten as the tomatoes break up. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
SOURDOUGH PESTO BREAD Pesto is a thick paste made of fresh basil, pine nuts, garlic, and Parmesan cheese that originated in Italy. You can make your own and use it in this bread, or use a commercial brand, found in the produce section or with the fresh pasta selection at the supermarket. Pesto has a pungent nature and is excellent with farinaceous foods like bread and pasta. Here it is added into the dough. Serve this herb bread before dinner with wine, or as a complement to Italian meals.
1/ 2 cup fat-free milk 3 tablespoons olive oil 1/ 4 cup pesto 4 cups bread flour 11/2 tablespoons sugar 13/4 teaspoons garlic powder 11/4 teaspoons dried marjoram 11/4 teaspoons dried basil 11/2 teaspoons salt 13/4 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic or French Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
SOURDOUGH ENGLISH MUFFINS Makes 1 dozen 3-inch muffins These English muffins are tangy, just as they should be. Keep a stash in the freezer so that you won’t have to buy them at the grocery store. Homemade English muffins are worth the work. I found an old-fashioned smooth-rimmed biscuit cutter with a tiny red handle at a tag sale at my local church that I use just for these muffins. They are fantastic with Lemon Curd with Mint. Split with a fork or with your fingers.
Lightly sprinkle the work surface with cornmeal. When the machine beeps at the end of the cycle, using a dough card scrape the dough out onto the work surface and, with a rolling pin, roll it into a rectangle about 1/2-inch thick. Sprinkle the top with cornmeal to prevent sticking. Cut out the muffins with a 3-inch biscuit cutter or the rim of a drinking glass. Roll out the scraps and cut out the remaining muffins.
Cheese, Ham, and Chile Strata Serves 8 generously This is my favorite strata. I’ve made it for many power breakfasts when catering.
seeded, or chipotle chiles en adobo 1 handful of rinsed and dried fresh cilantro One 16-ounce can fancy stewed or plum tomatoes, drained Juice of 1 lime Place the garlic, onions, chiles, and cilantro in the bowl of a food processor fitted with the metal blade. Chop coarsely using short pulses. Add the tomatoes and pulse until chunky; season with lime juice. Keeps for 3 days in the refrigerator.
sauce, and cheese. Top with the last layer of cheese. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until set and all the liquid is absorbed. Remove from the oven and let stand for 10 minutes before serving.
ALL KINDS OF FLAVORS Breads Made with the Produce of the Garden, Orchard, and Creamery 485
Herb, Nut, Seed, and Spice Breads Herb Bread Fresh Dill Bread Brooklyn Botanic Garden Herb Bread Rosemary-Lemon Bread Mountain Herb Bread Buttermilk Bread with Lavender Whole Wheat Basil Bread Herb Light Rye Bread Sour Cream Semolina Bread with Herb Swirl Olive Oil—Pine Nut Bread California Nut Bread Pecan Raisin Bread Toasted Walnut Bread Sunflower Oatmeal Bread Paximadia 486
Zuni Indian Bread Orange-Cumin Bread Moroccan Bread with Sesame and Aniseed (Kisra) Potato Bread with Caraway Seeds David SooHoo’s Bao Mixes and Some Special Breads Created from Them Fresh Herb Bread Tomato Flatbread with Marjoram Red Wine—Walnut Whole Wheat Baguettes Green Chile Bread Fig and Walnut Bread Polish Poppy Seed Bread Savory Vegetable and Fruit Breads Black Olive Bread Pain d’Ail Balsamic—Caramelized Onion Bread 487
Tomato Bread Sweet Potato Bread Zucchini Bread Cherry—Wheat Berry Bread Prune Bread Rosemary—Golden Raisin Bread Carrot Bread with Crystallized Ginger Applesauce Bread Squash or Pumpkin Cloverleaf Rolls Stuffing Breads Chicken Stuffing Bread Fresh Herb and Nut Stuffing Bread Fresh Herb Stuffing Bread with Fennel Seed and Pepper Cornmeal Stuffing Bread Prosciutto Stuffing Bread Cheese Breads 488
Ricotta and Fresh Chive Bread Cottage Cheese Dill Bread Farmstyle Cottage Cheese Bread Buttermilk Cheese Bread Crescia al Formaggio Roquefort Cheese Bread with Walnuts Parmesan Nut Bread Roasted Garlic and Dry Jack Bread Country Pancetta-Cheese Bread Hot Jalapeño Bread with Longhorn Cheese Beer Bread with Cheddar Khachapuri (Stuffed Cheese Breads) Feta and Spinach Bread 489
HERB, NUT, SEED, AND SPICE BREADS ail to the first unknown baker who added earthy culinary herbs to a bread dough. It must have been long ago, because there are pictorial records from Egyptian tombs that give directions for herbed loaves. The harmonious blending of grains, ingredients with distinctive fragrances, exotic spices, and nuts ushers one into a sphere of innovative taste experiences and invisible clouds of aroma.
shape, and flavor. Sun-flower seeds, pumpkin seeds, and flax seeds, the new darlings of the health set, are smaller in size than nuts, but contribute similar qualities. They are great favorites in bread as much for their crunch as for their flavor. Then there are the ancient seeds—poppy seeds, sesame seeds, fennel seeds, and coriander seeds, flavors that have been used by bakers for thousands of years. These tiny seeds are packed with flavor; some of them are known as spices.
HERB BREAD A texture, this loaf is good for dinner, made into croutons or a stuffing, or toasted with melted cheese the next day. It uses a combination of dried herbs that are basic in any cook’s cupboard, and is a snap to make. I usually use walnut or almond oil, but olive oil is nice, too.
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium or dark and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
FRESH DILL BREAD This is a very aromatic bread; you will surely enjoy the smell while it is baking. The onion is added at the beginning of the cycle so that the action of the mixing and kneading makes the pieces smaller and distributes them throughout the dough. Eventually the onions more or less disintegrate into the dough, rather than appear as noticeable chunks in the finished loaf. This is a slow riser, but the baked result is a fluffy, tasty bread.
1 tablespoon plus 1 teaspoon gluten 1/ cup finely chopped yellow onion 2 6 tablespoons chopped fresh dill 2 teaspoons salt 1 2 /2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the bread pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
BROOKLYN BOTANIC GARDEN HERB BREAD The restaurant at the venerable botanic landmark in New York City serves this bread. It has an unconventional combination of seeds and herbs, caraway, sage, and nutmeg. This bread is great for stuffings.
11/4 teaspoons fresh grated nutmeg 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the bread pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
ticides or sprays have been used on the herbs. Gently wash the leaves with cool to tepid water, as hot water can dissolve precious aromatic oils. Remove the leaves from the stem, unless the herbs will be hung to dry or used as a bouquet garni. Spread the leaves on a double layer of paper towels placed on a plate or flat basket. Let them air dry at room temperature for 3 days to one week in a clean area away from direct sunlight.
ROSEMARY-LEMON BREAD This recipe is adapted from one by food writer and former chef of Greens Restaurant Deborah Madison. Although Deborah always professes that bread is not her forte, she is an avid bread lover and does make great bread. This one is wonderful for the spring and is nice, as my friend Lynn Alley likes it, dressed up with an icing-like lemon glaze and sprinkled with rosemary flowers.
3/ 4 cup sifted confectioners’ sugar 2 tablespoons warm fresh lemon juice 2-POUND LOAF For the dough: 2 cups water 3 tablespoons baking soda 3/ cup (3 ounces) whole hazelnuts 4 1 cup milk 1 large egg plus 1 egg yolk 3 tablespoons unsalted butter, cut into pieces 1/ cup honey 4 33/4 cups bread flour 2 teaspoons chopped fresh rosemary Grated zest of 1 large lemon 1 tablespoon plus 1 teaspoon gluten 13/4 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast 1 cup golden raisins For the
sheet. Toast the nuts in the oven for 10 to 15 minutes, stirring twice. Cool on the baking sheet. Chop the nuts and set aside. To make the dough, place the dough ingredients, except the hazelnuts and raisins, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the raisins and hazelnuts.
MOUNTAIN HERB BREAD My favorite herb bread recipe that I adapted for the bread machine was a gift from my friend Connie Rothermel, who got it on one of her skiing jaunts to the then little-known resort of Crested Butte, Colorado, almost twenty years ago. It is a delicious, simple dinner or sandwich loaf deeply speckled with a complex combination of dried herbs and wildflower honey, giving the effect of having been an inspiration of the moment.
2-POUND LOAF 1⅔ cups water 21/2 tablespoons olive oil 1/ cup wildflower honey 4 23/4 cups bread flour 11/4 cups whole wheat flour 1/ cup light brown sugar 4 1/ cup nonfat dry milk 4 1 tablespoon plus 1 teaspoon gluten 2 tablespoons minced fresh parsley 2 teaspoons dried basil 11/4 teaspoons dried dill weed 11/4 teaspoons dried summer savory 1 teaspoon dried marjoram 3/ teaspoon dried tarragon 4 1/ teaspoon dried thyme 3 2 teaspoons salt 1 2 /4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place
BUTTERMILK BREAD WITH LAVENDER This recipe was inspired by a stunning book called The Lavender Garden (Chronicle Books, 1998) by Robert Kourik, which gives lore and growing information for all types of lavender suitable for home gardens like my own. Lavender, which grows as a shrub, has long been used for culinary purposes.
4 cups bread flour 3 tablespoons finely chopped fresh lavender leaves 11/4 teaspoons finely chopped fresh lavender flowers Grated zest of 1 small lemon 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
WHOLE WHEAT BAS LBREAD Basil is an herb that is used in religious ceremonies in the Eastern Orthodox Church but is also part of the daily cuisine in Mediterranean countries. It is an extremely aromatic and well-liked herb; I don’t know anyone who does not love it. Be sure to pack the chopped basil into the measuring cup when you make this bread; you want lots of it in this bread. This bread is excellent with pasta and your homemade tomato sauce, and with egg dishes.
1/ 3 1/ 3 cup chopped fresh basil cup pine nuts, chopped 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 1 2 /2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
HERB LIGHT RYE BREAD The flavor in this loaf comes from the combination of heavy-scented cultivated seeds— dill, poppy, caraway, and celery. Except for the poppy, which is a flower, these seeds are all from umbelliferous plants. All the aromatic seeds have been used in Mediterranean baking since the Egyptian and Greek Empires. The seeds’ essential oils are released during baking. This is a great dinner bread.
2-POUND LOAF 3/ 4 3/ 4 1/ 3 teaspoon dill seed teaspoon poppy seeds teaspoon celery seeds 11/8 cups plus 1 tablespoon water 1 large egg 2 tablespoons minced shallot 11/2 tablespoons molasses 3 cups bread flour 1 cup medium or dark rye flour 1 tablespoon plus 1 teaspoon gluten 11/3 teaspoons caraway seed 21/4 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions, adding the crushed seeds wit
SOUR CREAM SEMOLINA BREAD WITH HERB SWIRL This bread is incredibly good. It is pretty, too, with its green swirl pattern in every soft slice. It has an intoxicating aroma during baking, not only from the herbs, but also from the semolina flour, which blends so well with bread flour. Semolina flour is also known as durum flour; it is the flour used in pasta making. Serve this bread to your favorite guests.
For the dough: 1 cup water 11/2 tablespoons olive oil 2/ cup sour cream 3 21/4 cups bread flour 11/4 cups semolina flour 1 tablespoon sugar 1 tablespoon plus 1 teaspoon gluten 13/4 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast For the herb swirl: 1/ 3 cup chopped fresh flat-leaf parsley 3 to 4 tablespoons chopped fresh herbs, such as dill, basil, chervil, marjoram or tarragon 1 1 /4 teaspoons dried herb mixture, such as Italian herbs Place all the dough ingredients in the pan
To mix the dough in the machine and bake it in the oven: Program the machine for the Dough cycle; press Start. The dough ball will be soft and springy. Follow the shaping instructions in Step 2, then place the loaf in a greased 8-by-4-inch loaf pan (for the 11/2-pound loaf ) or 9-by-5-inch loaf pan (for the 2-pound loaf ) instead of putting the loaf back into the bread machine. Spray the top with cooking spray and cover lightly with plastic wrap.
Leftover Bread Cookery: Stuffed Vegetables Mushrooms Stuffed with Pancetta and Herbs Makes 40 stuffed mushrooms, serves 15 Pancetta is an uncured Italian bacon that does not impart as assertive or salty a taste as regular bacon. These are my favorite stuffed mushrooms.
Stuffed Eggplant Serves 2 I consider stuffed eggplant to be real home cooking. This version contains meat, making it a main dish rather than a vegetable side. Serve it next to pasta with butter and parsley and a simple salad.
sprinkle with Asiago. Bake for 45 minutes. Serve hot, with some hot marinara sauce on the side, if desired.
OLIVE OIL—PINE NUT BREAD In the early days of Greens Restaurant in San Francisco this bread was served as an appetizer, with wine. There is some wine right in the recipe, which gives the bread considerable character. This bread is a good choice to serve for dinner, but day-old it is also great for croutons or as a savory base for melted cheese.
22/3 cups bread flour 1 cup whole wheat flour 1/ cup rye flour 3 1 tablespoon plus 1 teaspoon gluten 1 tablespoon plus 2 teaspoons sugar 2 teaspoons salt 1 2 /2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 1/ 2 cup pine nuts, coarsely chopped Place the ingredients, except the pine nuts, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or French Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
CALIFORNIA NUT BREAD Shelled nuts are tremendously popular, so popular that they have been described as having halos because they give so much gustatory pleasure. When you add the nuts to this bread coarsely chopped, you end up with chunks of the nut in the bread, as well as some ground up from the action of the blade. Choose from some of the most popular varieties—hazelnut, walnut, pecan, macadamia, pistachio, peanut, or almond.
1/ 2 cup nut oil 4 cups bread flour 11/2 tablespoons dark brown sugar 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Preheat the oven to 350°F. Spread the nuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove from the oven and let cool. Place the ingredients, except the nuts, in the pan according to the order in the manufacturer’s instructions.
PECAN RAISIN BREAD Pecans, a member of the hickory family, are an American nut. While related to the walnut, pecans have a rich, buttery nature of their own. Pecan halves look very much like the rugged walnut half, but have more oil. There are at least five hundred varieties of pecans, all of whose original habitats are in the southern United States, from Georgia to Texas. Many bakers who do not favor walnuts love pecans. Although raisins and pecans are often combined in sweet breads, this one is savory.
11/2 cups water 11/2 tablespoons butter, cut into pieces 31/3 cups bread flour 2/ cup dark rye flour 3 1 1 /2 tablespoons dark brown sugar 1 tablespoon plus 2 teaspoons gluten 2 teaspoons salt 1 2 /2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 1/ 2 cup dark raisins Preheat the oven to 350°F. Spread the nuts on a baking sheet. Bake for 10 minutes, stirring twice. Cool on the baking sheet. Chop the nuts into large pieces and set aside.
Bread Machine Baker’s Hint: The Right Amount of Dough for Your Machine To get the best results from your bread machine, it is important not to underfill or overfill your machine. The recipes in this book are all designed to fit properly into 11/2-and 2-pound-loaf machines. When developing your own recipes, though, or using the Dough cycle to mix a favorite bread recipe, you need to keep the capacity in mind.
TOASTED WALNUT BREAD This is the all-time favorite bread machine recipe of one of my recipe testers, Margery Schneider. She clipped it from a Fleischmann’s Yeast ad in a magazine years ago. It has a particularly nice nut-induced color. Be sure to chop the nuts only coarsely; they will break up during the kneading. She serves this bread with potato soup for dinner or with Marmalade Butter for breakfast.
2 tablespoons butter, cut into pieces 4 cups bread flour 3 tablespoons sugar 3 tablespoons nonfat dry milk 1 tablespoon plus 1 teaspoon gluten 1 teaspoon salt 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast Preheat the oven to 350°F. Spread the walnuts on a baking sheet and place in the center of the oven for 4 minutes to toast lightly. Set aside to cool. Place the ingredients, except the walnuts, in the pan according to the order in the manufacturer’s instructions.
SUNFLOWER OATMEAL BREAD When I worked in a restaurant bakery so long ago, I had an assistant for many years whose name was Celeste. She made this bread one day, and luckily I wrote down the recipe because she doesn’t even remember it. It has remained one of my favorite breads for twenty years. For years I taught it in my baking classes and now I have adapted it, most successfully, for the bread machine. It is moist, nubby, and richly flavored.
7/ 8 cup buttermilk 1 large egg 2 tablespoons butter, cut into pieces 3 tablespoons honey 11/2 tablespoons molasses 31/3 cups bread flour 2/ cup rolled oats 3 2/ cup whole wheat flour 3 2/ cup raw sunflower seeds 3 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the bread pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start.
PAXIMADIA Makes 10 pieces paximadia Food writer Lynn Alley has a love affair with Greek cooking. One day she was invited to visit her friend Aimilia Manassakis, who is a native of Crete and now runs the Greek Village Restaurant in Carlsbad, California, to watch her bake homemade paximadia. Paximadia is a crunchy twice-baked bread rusk, affectionately known as Greek toast, created in Greek villages by rebaking bread in the residual dying heat of wood-fired ovens.
Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface. Knead to form a freefrom oblong oval loaf 11 by 4 inches. Place, seam side down, on the baking sheet. Using a serrated knife, carefully cut the loaf all the way through with a gentle back and forth sawing motion, into 1-to 11/4-inch slices to make 10 slices. After cutting all the pieces, place one hand on each end of the loaf and gently press together to make a whole loaf with separations that you can see clearly.
ZUNI INDIAN BREAD Native Americans do not call themselves such; they call themselves The People. They have a long history of baking nourishing and thoughtful breads, often with minimal ingredients. This is a recipe similar to ones made by the Pueblos, baked in an outdoor adobe beehive oven called a horno. The recipe given here is a perfect example of traditional bread ingredients being blended with modern ways—it is made from start to finish in the bread machine.
3 tablespoons sunflower seed oil 21/2 cups bread flour 1 cup whole wheat flour 1/ cup cornmeal 2 2/ cup raw sunflower seeds 3 3 tablespoons dark brown sugar 2 tablespoons gluten 2 teaspoons salt 1 2 /2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
ORANGE-CUMIN BREAD Cumin is a familiar spice in Mediterranean baking. The strongly aromatic seeds are harvested from an umbellifer similar to caraway, which has been cultivated since ancient times. Cumin seeds act as an unexpected and harmonious foil to the fruity tang of oranges in this bread. Prepare a grilled longhorn cheddar and tomato sandwich using slices of this bread, and wash it down with a tall glass of iced tea made from hibiscus blossoms—such as Red Zinger tea—garnished with wedges of lime.
4 tablespoons butter, cut into pieces 31/2 cups bread flour 1/ cup whole wheat flour 2 1/ cup light brown sugar 3 1 tablespoon plus 1 teaspoon gluten 2 teaspoons cumin seed, crushed in a mortar and pestle 2 teaspoons salt 1 2 /4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
MOROCCAN BREAD WITH SESAME AND ANISEED (KISRA) Makes 2 round loaves For your Moroccan-inspired meals, make a loaf of kisra with the flavors of sesame and anise. This recipe is adapted from one by Paula Wolfert, an expert on the foods of Morocco. It is traditionally shaped and baked in thick, flattened discs like pita, but without the pocket, and the directions for baking it this way are given here. If it is baked on an earthenware griddle over an open fire, it is called khboz instead.
1 tablespoon sesame seeds 1 tablespoon aniseeds 21/2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 2 tablespoons yellow cornmeal, for sprinkling Place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. Turn the dough out onto a work surface and divide it into 2 equal portions. Knead each portion into a ball and let rest for 10 minutes covered with a clean tea towel.
Use butter or margarine for delicate, rich breads with beautiful crusts (sticks of butter have the increments measured on the side for exact portioning), croissants, and sweet breads.
POTATO BREAD WITH CARAWAY SEEDS The Roman legions brought caraway with them on their treks north when they occupied lands up to the Danube River in their settlement at Aquincum. Perhaps that is when the tradition of baking with caraway seeds began in what is now Hungary. Caraway is one of the four prominent seasonings of Hungarian baking, along with marjoram, dill, and thyme. One of the most famous Hungarian breads is this one, made with potatoes and aromatic caraway seeds.
2-POUND LOAF 12/3 cups warm water 3 tablespoons instant potato flakes 2 tablespoons butter or lard 31/2 cups bread flour 1/ cup potato starch flour 2 2 tablespoons sugar 1 tablespoon gluten 1 tablespoon caraway seeds 2 teaspoons salt 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast Place the instant potato flakes in the water in a bowl. Let stand for 5 minutes. The flakes will expand and soften, and the water become cloudy.
Makes 6 buns DAVID SOOHOO’S BAO Bao buns, encasing a filling of char siu pork, are a popular dim sum item in Cantonese restaurants. Traditionally, they are steamed until fluffy white. Immigrant chefs who came to America discovered that when baked, the buns turned golden, resulting in a sort of Asian hamburger, which pleased the locals.
1 tablespoon hoisin sauce 2 tablespoons soy sauce 1 teaspoon sesame oil 1 tablespoon sugar 3 tablespoons all-purpose flour 1/ pound prepared char siu (Chinese barbecued pork) 4 3 tablespoons diced yellow onion or scallions, green part only For the egg glaze: 1 large egg beaten with 1 tablespoon sugar 11/2 tablespoons white sesame seeds To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions, but adding only 2 cups of the bread flour.
Using a 11/2-ounce ice cream scoop (size 40) or another utensil, place a scoop of about 2 tablespoons of the filling in the center of the round of dough. Bring the dough up over the filling and, holding the two sides between your thumb and third finger and pinching with your pointer finger, pleat the edges to encase the filling. Place the bao on their sides, and at least 4 inches apart, on the prepared baking sheet.
Mixes and Some Special Breads Created from Them When experimenting with the types of breads you can make in your bread machine, you may well want to taste the different commercial boxed mixes that are available. Although bread machine recipes, even from scratch, are only moments away from being mixed in the machine, some bakers like to use mixes. There are many brands and types of bread machine mixes available, some on supermarket shelves and some by mail order.
Although every so often I want a plain bread from a mix, I found that the mixes dress up well. Don’t hesitate to add your favorite ingredients to make a personalized loaf. To a plain country white dough I added a tablespoon of hazelnut oil and then pressed the dough out on a baking sheet as for a focaccia, dimpled it after it was risen, and poured a lot of hazelnut oil all over the top. Then I sprinkled it with crumbled dried marjoram and coarse salt and baked it.
1 yeast packet (included in mix) Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set the crust for dark and program for the Basic cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
TOMATO FLATBREAD WITH MARJORAM Makes 1 focaccia 11/2-POUND LOAF For the dough: 1 cup plus 2 tablespoons water (for 14-ounce mix) 11/4 cups (for 1-pound mix) crushed tomatoes with their liquid or tomato sauce 2 tablespoons olive oil One 14-ounce or 1-pound box white or whole wheat bread machine mix 1 yeast packet (included in mix) Olive oil, for brushing Yellow cornmeal, for sprinkling For the topping: 1/ cup extra-virgin olive oil 4 1 tablespoon dried marjoram, crushed 2 teaspoons dried basil, crushed Coar
With your fingers held open, press into the dough all the way to the baking sheet to dimple. Drizzle with the 1/4 cup olive oil and sprinkle with the herbs and the coarse salt. Bake for 18 to 23 minutes, until browned. Serve cut into squares with kitchen shears the day it is made, warm or at room temperature.
RED WINE—WALNUT WHOLE BAGUETTES Makes 2 baguettes WHEAT Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. Grease an 18-by-2-inch-wide baguette tray. When the machine beeps at the end of the Dough cycle, scrape the wet dough out with a dough card onto a floured work surface. Knead a few times with your dough card. Divide the dough into 2 equal portions.
plus 1 tablespoon (for 1-pound mix) dry red wine, such as Merlot One 14-ounce or 1-pound box Whole Wheat Bread Machine Mix 1/ cup chopped walnuts 2 1 yeast packet (included in mix) 547
GREEN CHILE BREAD Makes 1 loaf Place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. Line a baking sheet with parchment paper and sprinkle it with cornmeal. When the machine beeps at the end of the cycle, turn the dough out onto a lightly floured work surface. Pat into a 10-by-16-inch rectangle. Spread with the mayonnaise and sprinkle with the scallions. Sprinkle with the cheese and green chiles.
1/ 2 cup chopped scallions 8 ounces Monterey Jack cheese, grated (2 cups) 1/ cup canned roasted green chiles, drained and chopped 2 Yellow cornmeal, for sprinkling 549
FIG AND WALNUT BREAD Place the ingredients, except the figs and walnuts, in the pan according to the order in the manufacturer’s instructions. Set the crust for dark and program for the Basic or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the figs and walnuts. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
11/2-POUND LOAF 1 cup (for 14-ounce mix) or 1 cup plus 2 tablespoons (for 1-pound mix) fat-free milk 1 egg yolk 1 teaspoon almond extract One 14-ounce or 1-pound box white bread machine mix 1/ cup chopped slivered blanched almonds 2 1/ cup currants 3 1 tablespoon poppy seeds 1 tablespoon light brown sugar 2 teaspoons gluten 1 yeast packet (included in mix) 551
SAVORY VEGETABLE AND FRUIT BREADS We are certainly used to vegetables in soup or as a side dish for dinner, but in baked bread? I remember W the first time I had a vegetable in bread—it was zucchini bread, a quick bread. I couldn’t believe a vegetable could take on such a different character. The vegetable lent not only a wonderful flavor to the bread, but also added a very special kind of moisture to it. From then on, I began to make all sorts of quick breads with carrots, sweet potato, pumpkin, and corn.
BLACK OLIVE BREAD This is a rustic bread that is studded with chunks of black olives. It will have a different character depending on what type of olive you use: canned California black olives are the mildest; Greek Kalamata, soft-fleshed and strong-flavored; intense jet-black Moroccan blacks; or purple-black Alfonsos from Chile. (One of my recipe testers tried using different varieties in the loaf.
1/ cup olive oil 3 1 1 /2 tablespoons honey 31/4 cups bread flour 3/ cup rye flour 4 1 tablespoon plus 2 teaspoons gluten 3/ teaspoon salt 4 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 11/4 full cups pitted black olive pieces Place the ingredients, except the olives, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the French Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
PAIN D’AIL In Provençe, garlic is said to be the poor man’s, or everyman’s, spice. Simply a garlic French bread, this is a good dinner bread. Store fresh garlic bulbs in a cool, dry place; they do not need to be refrigerated. Use a garlic press to pulverize the cloves for this recipe, or crush the cloves with the flat side of a knife blade to release their wonderful flavor. If you get the odor of garlic on your fingers, you can remove it by rubbing them on a stainless steel spoon under running water.
4 cups bread flour 1 tablespoon plus 1 teaspoon gluten 11/2 tablespoons sugar 13/4 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Peel the garlic cloves and press into the butter. Mash together. Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Add the garlic butter with the liquid ingredients. Set crust on medium and program for French Bread cycle; press Start. (This recipe may be made using the Delay Timer.
BALSAMIC—CARAMELIZED ONION BREAD This bread is the brainchild of my tester, Mary Anne McCready. This was her favorite method of preparing onions, and they ended up in and on everything, from vegetables to roasts. It was only a matter of time before they ended up in her bread. The slow cooking of the onions with the balsamic vinegar makes for a very sweet vegetable addition to a savory bread. While the bread is baking, be prepared to suffer as its tantalizing smell fills the kitchen.
For the onions: 3 tablespoons olive oil 2 tablespoons balsamic vinegar 1 large onion (about 3/4 pound) thinly sliced For the dough: 1 cup water 5 teaspoons sugar 31/3 cups bread flour 2/ cup light or medium rye flour 3 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 1 2 /2 teaspoons SAF yeast or 1 tablespoon bread machine yeast To prepare the onions, place the olive oil and the vinegar in a medium sauté pan. Add the onions.
TOMATO BREAD This tomato bread calls for dried tomatoes. During the drying process, the acid that is present in fresh tomatoes is removed, making this vegetable/fruit easier to digest. Use the imported Italian tomato paste in a tube if you can find it (sometimes stashed at the deli counter), although canned tomato paste is fine. This bread is good with all sorts of cheeses, and is nice shaped into baguettes and baked in the oven.
2 tablespoons gluten 2 teaspoons salt 1 2 /4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium or dark and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
SWEET POTATO BREAD This is a surprise bread, bright orange with bits of tart cranberries throughout. Some people like to add 18 cup finely chopped pecans along with the cranberries. It is not a sweet bread, so you can serve it with dinner and for sandwiches. You can make the sweet potato puree yourself by putting fresh-baked or leftover baked sweet potatoes through a food mill or a food processor. Or you can use canned, vacuum-packed sweet potatoes. One 9-ounce can drained and mashed will yield 3/4 cup.
1 teaspoon gluten 2 teaspoons salt Grated zest of 1 orange 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 7/ cup fresh whole cranberries 8 Place the ingredients, except the cranberries, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
ZUCCHINI BREAD The cylindrical zucchini squash has been grown as a staple vegetable in the Americas since the Aztecs, long before it was known as Italian summer squash. A more delicate cousin of winter squashes like pumpkins, zucchini are really a soft-shelled, immature version. They are available all year round and are a favorite home garden crop, where they can grow to astounding proportions.
2 tablespoons dark brown sugar Grated zest of 1 lemon 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 1 2 /4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
CHERRY—WHEAT BERRY BREAD This wonderful bread is adapted from a recipe developed by my friend, food consultant Judith Dunbar Hines. When she worked for L’Esprit Dried Foods she created this recipe to use the company’s wonderful dried cherries, which were new on the retail market at the time. This is a slightly sweet loaf that makes good turkey sandwiches the day after Thanksgiving.
3 tablespoons canola oil 1/ cup honey 3 4 cups bread flour 1 tablespoon gluten 2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast 2/ 3 cup tart dried cherries tossed with 1 tablespoon flour Combine the wheat berries and the 1 cup of water in a saucepan. Bring to a boil. Reduce the heat, partially cover, and simmer for about 45 minutes, until chewy and tender. Drain off the excess water and let cool to warm.
PRUNE BREAD Prunes are the fruit of gourmets. They are dried specifically from prune plums, as other types of plums without a firm flesh and a high sugar content just ferment when they dry. The thriving prune industry in California was started in the nineteenth century by an immigrant Frenchman, with the variety of plums known as Prune d’Agen, named after a town in Aquitaine in southwest France. It takes three pounds of these fresh plums to make a pound of succulent prunes.
2-POUND LOAF 11/2 cups water 4 tablespoons unsalted butter, cut into pieces 3 2 /4 cups bread flour 11/4 cups whole wheat flour 3 tablespoons light brown sugar 1 tablespoon plus 1 teaspoon gluten 13/4 teaspoons salt 11/4 teaspoons ground cinnamon 1/ teaspoon fresh-ground nutmeg 3 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 1/ 2 pitted prunes (about 4 ounces), chopped Place the ingredients, except the prunes, in the pan according to the order in the manufacturer’s instructions.
pork chops with roasted potatoes and homemade applesauce. 1/ 4 loaf homemade white, whole wheat, Prune Bread, or other flavored bread 2 tablespoons olive oil 1 large or 2 medium shallots, chopped Grated zest of 1 orange 1 teaspoon chopped fresh sage 1/ cup canned whole cranberry sauce 2 1/ cup chopped pitted prunes 3 1/ cup canned chicken broth 2 4 loin pork chops, 1 to 2 inches thick, bone-in Preheat the oven to 350°F.
ROSEMARY—GOLDEN RAI SIN BREAD Makes 1 round loaf I go wild for this bread, even though at one time I didn’t like rosemary in bread. A small amount of rosemary, never more, adds just a hint of herbal flavor to this unusual Italian egg bread, often served for Easter. Pane rosmarino is baked in the oven so that its crust can turn a luscious dark brown.
Line a baking sheet with parchment paper. When the machine beeps at the end of the cycle, using a dough scraper, turn the dough out onto a clean work surface. Pat into an uneven oval loaf shape. Sprinkle with the raisins and fold in half. Knead gently to distribute evenly. Even out and smooth the dough. Shape into a tight round. Place on the baking sheet and brush the top with olive oil. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
CARROT BREAD WITH CRYSTALLIZED GINGER Carrots are so sweet that no sugar is needed to make this bread. It is studded with bits of crystallized ginger that melt into the bread and burst with flavor in your mouth. You can use leftover steamed carrots and puree them, or, more conveniently, use a jar of junior baby food carrots. This bread is sure to become a favorite.
1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before room temperature before slicing.
APPLESAUCE BREAD Fruit purees have become very popular in bread as they contain zero fat, are low in calories, and provide fiber as well as a nice flavor. Use canned or homemade. Be sure to adjust the liquid here, depending on how thick your applesauce is. If the sauce is very watery, add a bit less apple juice. If you add the optional brown sugar and 1/2 cup of chopped walnuts, this bread will be especially good for toast.
3 tablespoons unsalted butter, cut into pieces 4 cups bread flour 1/ 4 cup light brown sugar, optional 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 11/4 teaspoons ground cinnamon or apple pie spice 1/ teaspoon baking soda 2 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on order in the manufacturer’s instructions.
SQUASH OR PUMPKIN CLOVERLEAF ROLLS Makes 16 cloverleaf dinner rolls I have a passion for the big, hard winter squash that comes in myriad sizes, shapes, and colors: the globular green buttercup, the pear-shaped tan butternut, the sugar pumpkin, bright orange turban, striped turban, bumpy acorn, or the dense oval Hubbard (which is sometimes substituted for pumpkin since it has a lower moisture content). Any variety of squash yields equally good results.
chef’s knife. Take care when cutting, because some varieties are very hard. Cut in half and scrape out the seeds and spongy fibers. Leave butternut squash or pumpkin in halves, or cut larger squash into large cubes leaving the skin intact. Place in a baking dish, flesh down, and add a half inch of water. Cover and bake for 1 to 11/2 hours, depending on the size of the pieces, or until the flesh is tender when pierced with a knife. Drain, cool, then scoop out the squash flesh and discard the skin.
Technique: How to Shape and Bake Soft Dinner Rolls Sure we love focaccia and fresh loaves of rustic bread for dinner. But American-style soft dinner rolls, shaped into a host of pretty, traditional shapes, never go out of style or favor. The bread machine makes the dough a snap. (You can even use a commercial bread machine mix if you like, but the rolls won’t be quite as good.) Piping hot with melted butter, dinner rolls need no embellishment.
Grease a 13-by-9-inch baking dish (if you use glass, reduce the oven heat by 25°). Roll out the dough into a flat 12-by-12-inch square about 1/2-inch thick. Using a 21/2-inch round biscuit cutter with a smooth edge, cut out rounds. Using the handle of a wooden spoon to mark the fold, press (not all the way through) to make the mark lengthwise a little off center, dividing the roll into two sections—one 1/3 of the area and the other 2/ . Brush with melted butter. Fold the small half over the larger half.
half. Cut each half into 6 equal portions. Place each portion in a muffin cup with the cut edge facing up (they will fan open as they bake). Brush each with melted butter. Let rise 45 minutes and bake for 15 to 18 minutes. Butterhorns Makes 16 rolls Cut the dough in half to make 2 equal portions. On a lightly floured work surface, roll each half into a 10-inch circle. Brush with melted butter. With a sharp knife or pastry wheel, cut each circle into 8 equal wedges.
Stuffing Breads Stuffings for meat and poultry are a satisfying part of a meal and have universal appeal. They are comfort food. Over time, the humble stuffing has evolved into a really wonderful-tasting part of the meal. Having started out as a practical and thrifty stretcher for often lean game meats, stuffing is now a cornerstone of the Thanksgiving meal, and makes a Sunday chicken a special occasion. Stuffing enhances the flavor of a bird and absorbs its juice as it roasts.
oysters, or any type of raw meat must be cooked through before being added to a stuffing. The internal temperature of the meat or poultry will not be high enough to cook meat in a stuffing properly. Adding leafy vegetables or herbs, such as Swiss chard or parsley, lightens the texture of a stuffing. Stuff poultry right before roasting it. Never stuff it the night before, or it can spoil. If you make the stuffing ahead of time, refrigerate it until it is time to stuff the bird or meat.
PAIN DE PARIS Baguette dough used to be called pain de Paris, or Parisian bread. The French Bread cycle will give this dough three full rises with rests in between called autolyses, which are terribly important for developing the gluten structure, and therefore a good, chewy texture and strong flavor.
1/ cup water 2 1 1 /4 cups bread flour 1/ teaspoon sea salt 4 1/ teaspoon SAF or 1 2 teaspoon bread machine yeast For the dough: 11/3 cups water 3 cups bread flour 21/2 teaspoons gluten with vitamin C 11/4 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast 3/ cup pâte fermentée 4 1 1 /2 teaspoons sea salt To make the pâte fermentée starter, place the starter ingredients /in the bread pan. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. Technique: Shaping Long Loaves of Pain de Paris for Oven Baking Makes 2 baguettes 1 recipe Pain de Paris dough 1 egg white beaten with 1 tablespoon of water, for glaze Line a baking sheet with parchment paper or grease two thin 2-inch-wide baguette pans. Turn out the dough onto a lightly floured work surface. Divide the dough into 2 equal portions.
Leftover Bread Cookery: Stuffed-Under-the-Skin Roast Chicken Serves 4 My mom makes a fabulous roast chicken, and when it is stuffed it is even better. While this recipe has the stuffing strategically placed under the skin, if you triple the stuffing recipe, you can stuff the cavity instead. Fresh breadcrumbs are a must. Serve this chicken with garlic mashed potatoes.
the chicken with some olive oil. Reduce the oven temperature to 375°F and place the chicken in the center of the hot oven. Roast for 11/2 hours, until golden brown and the juices run clear when the meat is pierced with a knife. Cover with foil and let rest 10 minutes before carving.
FRESH HERB AND NUT STUFFING BREAD I recommend that you keep bags of cubed stuffing bread in the freezer, then it will be ready any time you want to make a stuffed food for dinner. Fresh herbs, which are delicate and pungent, make a very different stuffing bread than dried herbs do. Use your own combination of dill, chives, oregano, marjoram, lovage, thyme, or chervil, combined with plenty of parsley.
1/ 3 cup walnuts 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 1 2 /2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
FRESH HERB STUFFING BREAD WITH FENNEL SEED AND PEPPER You can choose your own herb mix for this bread. Use one or any combination of parsley, basil, chervil, Spanish oregano, thyme, or marjoram. Grind the black, white, or red peppercorns in a hand grinder; you want coarse pieces. This bread can be used either the day it is made or day-old for poultry stuffings.
3 tablespoons olive oil 3 cups bread flour 1 cup whole wheat flour 1/ cup chopped fresh herbs 2 4 tablespoons chopped walnuts or pine nuts 2 tablespoons sugar 2 tablespoons dry buttermilk powder 1 tablespoon gluten 11/2 teaspoons salt 11/4 teaspoons fennel seed 3/ teaspoon grated lemon zest 4 3/ teaspoon ground black, white, or red peppercorns 4 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions.
CORNMEAL STUFFING BREAD Cornmeal stuffings are usually made with a baking powder cornbread, but a yeasted one like this that incorporates corn kernels also works beautifully. You can make this bread, have a few slices with dinner, and then cube and freeze the rest to have on hand for stuffing. Use it to stuff a turkey, or to fill large, fresh Anaheim chiles before baking.
23/4 cups bread flour 11/4 cups yellow cornmeal 1/ cup minced fresh parsley 3 3 1 /4 tablespoons poultry seasoning 3/ teaspoon garlic powder 4 1 tablespoon plus 2 teaspoons gluten 1 1 /2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
PROSCIUTTO STUFFING BREAD This bread makes a more assertive stuffing than the ones made just with herbs, since the prosciutto adds a strong salty flavor. Use coarsely ground black pepper from your pepper grinder. Have the deli slice the prosciutto paper-thin, then chop it before you add it to the bread pan. Be sure to store this bread in the refrigerator, as the prosciutto makes it very perishable. This is good with fish or chicken as a stuffing bread, or to eat with soup and salad.
4 ounces prosciutto, coarsely chopped 1 tablespoon plus 1 teaspoon gluten 1 tablespoon plus 1 teaspoon sugar 1 1 /4 teaspoons ground black pepper 3/ teaspoon salt 4 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
Leftover Bread Cookery: Whole Trout with Prosciutto Stuffing Serves 6 This is a really fast entree; once the bread is made, you have about 40 minutes from prep to table. Of course, the fresher the better with trout; look for clear eyes, shiny skin, and firm flesh. Plan to cook it the same day it is purchased or caught. Serve this entree with lemon rice and steamed baby green beans.
CHEESE BREADS Cheese and bread—there’s a natural pairing. For the palate that desires variety but appreciates simplicity, a bit of cheese makes a simple dough into something really special. Knowledgeable cheese lovers may dote on the rustic European cheeses like Locatelli (in the Romano family), rich creamy St.
RICOTTA AND FRESH CHIVE BREAD Ricotta was originally a fresh, soft cheese made with the whey left over from producing mozzarella. It is a smooth, small curd, Italian white cheese that is made in America, too. Ricotta may be made from either whole milk or part-skim (the closest in flavor to traditional Italian ricotta), each very different in taste. This is a recipe I got from one of my recipe testers who lives in California’s Napa Valley.
4 cups bread flour 11/2 tablespoons light brown sugar 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 3/ cup chopped fresh chives 4 Dash of ground black pepper 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
COTTAGE CHEESE DILL BREAD I would be remiss not to include this recipe, as it is wildly popular with home bakers. And for good reason. An herbaceous bread that has its roots in Mennonite country, it has successfully made the transition from a traditional yeast bread and casserole loaf to the bread machine. Many people add the shallot raw, but I like to cook it a bit first. I recommend using small curd cottage cheese, and dried dill weed that is not faded—a signal that it would be lacking in flavor.
1 large egg plus 1 egg yolk 31/3 cups bread flour 2 tablespoons sugar 1 tablespoon plus 1 teaspoon gluten 1 2 /2 tablespoons dried dill weed 13/4 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Heat the oil in a small skillet, and sauté the shallot until translucent. Set aside to cool to warm. Place the ingredients in the pan according to the order in the manufacturer’s instructions, in the manufacturer’s instructions, adding the shallot with the liquid ingredients.
FARMSTYLE COTTAGE CHEESE BREAD Cottage cheese breads were once very familiar to home bakers in rural areas, due to the excess of fresh dairy products. Milk and starter were heated together until large curds formed, then the mixture was drained and salted. The delicate sour taste and acid of cottage cheese make for a tender bread. While all cottage cheese is made from skim milk, when it is as low as 1 percent, the tub will be labeled “lowfat”; that is what I call for here.
31/4 cups bread flour 3/ 4 cup whole wheat flour 3 tablespoons sugar 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be slightly moist.
BUTTERMILK CHEESE BREAD Swiss cheese conjures up a picture of a firm cheese riddled with holes, some the size of a dime and some the size of a quarter. The domestic Swiss that is available in prepackaged hunks has a mild taste in comparison to some of the hundred varieties that fall under the moniker of this cheese. In some parts of the world, Swiss is a cheese esteemed on a par with Brie. Whatever type of Swiss you use, it is a wonderful cheese in, or with, bread.
41/2 cups bread flour 11/4 cups shredded Swiss cheese (5 ounces) 2 tablespoons sugar 11/2 teaspoons baking powder 2 teaspoons salt 1 2 /2 teaspoons SAF yeast or 1 tablespoon bread machine yeast When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start.
CRESCIA AL FORMAGGIO You can vary the flavor of this traditional Italian bread by using Asiago cheese, the poor man’s Parmesan, or the genuino Romano sheep’s milk cheese, Locatelli, a favorite of native Italians. Both are hard grating cheeses. Be prepared for this bread to rise very high in the pan during the last rise before baking. It is a great picnic bread eaten out of hand with cold meats and fruit.
on a rack. Let cool to room temperature before slicing. Bread Machine Baker’s Hint: Baking with Cheese 1 cup of shredded firm cheese, such as Gruyère or cheddar, is equal to 4 ounces whole. 3 ounces of shredded firm cheese will effectively increase the liquid in a recipe by 1 ounce, or 2 tablespoons. 2 cups of cottage cheese equal 1 pound. 1/ cup of soft fresh goat cheese is equal to about 2 ounces.
ROQUEFORT CHEESE BREAD WITH WALNUTS Even on a French map, it is virtually impossible to find the village of Roquefort-surSoulzon in the Rouergue countryside of southern France. If you have ever driven in France, you know that the country is filled with tiny provincial hamlets that never appear on any map, often home to only a few dozen families. In the rocky area around the gorge-lined Tarn River are four limestone plateaus called the Grand Causses dotted with craggy old caves.
2-POUND LOAF 11/3 cups water 3 tablespoons cream sherry 5 ounces Roquefort cheese, crumbled 11/2 tablespoons walnut oil 11/2 tablespoons unsalted butter, cut into pieces 32/3 cups bread flour 1/ cup medium or dark rye flour 3 11/2 tablespoons light brown sugar 1 tablespoon plus 1 teaspoon gluten 3/ teaspoon salt 4 2/ cup chopped walnuts or pecans 3 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions.
sharing recipes and information, such as the Bread Board at Prodigy. This is the place to let your high-tech inner self run wild. The free online sites I have listed below include bread chats and literally hundreds of recipes, information on various machines, book reviews, Web sites, and cyberspace mailing lists for as much information as you can handle. Once you log on to one of these sites, there are usually cross-references so you can search out other related sites.
PARMESAN NUT BREAD Parmesan is one of the great cheeses of the world, the essence of Italian food. It is made only from April to November, when the cows can eat fresh grass, and this contributes to the flavor. Parmesan is a hard grating cheese that has been aged at least two years. This bread bakes up tall, so serve it in long wedges. It is great to serve with minestrone, buttered pasta, or simple salads.
3/ 4 cup grated Parmesan cheese 1 tablespoon plus 1 teaspoon gluten Pinch of sugar 3/ teaspoon salt 4 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 1/ 2 2/ 3 cup pine nuts, coarsely chopped cup walnuts, coarsely chopped Place the ingredients, except the nuts, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
ROASTED GARLIC AND DRY JACK BREAD This bread is the specialty of handcrafted bread baker Craig Ponsford at his bakery, Artisan Bakers, in Sonoma, California. Craig’s loaf is a beautiful round starter bread baked in the wood-fire tradition, but the combination of flavors stand on their own even in the bread machine.
2/ 3 cup grated dry jack cheese 1 tablespoon gluten 21/4 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast Preheat the oven to 350°F. Place the garlic in a small baking dish and bake until soft when touched with your finger, 40 to 45 minutes. Remove from the oven and let cool to room temperature. Cut the head of roasted garlic in half horizontally.
COUNTRY PANCETTA-CHEESE BREAD Makes 1 round loaf This round loaf is styled after ones made in Rome, and is practically a lunch in itself, especially if served with a green salad and a bottle of Chianti wine. Pancetta comes in a sausage-like roll and is available sliced in the deli of your supermarket. This loaf also makes lovely savory toast to accompany simple soups, such as cream of spinach or artichoke. Be sure to let it cool completely, so that the cheese can solidify into creamy little pockets.
11/2 tablespoons olive oil 22/3 cups bread flour 2/ cup semolina durum flour 3 1/ cup whole wheat flour 3 1/ cup yellow cornmeal or polenta 3 1 tablespoon plus 1 teaspoon gluten Pinch of sugar 11/4 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 3 ounces pancetta, sliced thin 6 ounces whole-milk mozzarella, cut into 1/3-inch cubes Yellow cornmeal or polenta, for sprinkling Place the ingredients, except the pancetta, mozzarella, and cornmeal, in the pan ac cording to the order in
With a small sharp knife, slash the top of the loaf with an X, no more than 1/4 inch deep. Place in the oven, placing the pan on the stone if using one. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake for an additional 30 to 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped with your finger. Remove the loaf from the pan and place it on a rack. Let cool to room temperature before slicing.
HOT JALAPEÑO BREAD WITH LONGHORN CHEESE The jalapeños here are added at the beginning of the bread cycle so that they get incorporated into the entire dough. Even so, be prepared for the little burst of heat on your tongue after each bite. The canned jalapeños called for are convenient to use and easily found in the supermarket. Pat them with a paper towel to soak up the excess moisture before chopping them.
21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
BEER BREAD WITH CHEDDAR Whenever I spoke of the beer bread in this recipe collection, the immediate response of any listener was always, “Does it have cheese in it?” So for all those lovers of beer and cheese, here it is, and it is rich—like a pound cake. Cheddar cheese, a cheese with lots of tang and often densely colored with annatto, used to be a product of the Midwest dairy states, but quickly became the most popular cheese from the Southwest to New England.
1/ cup sugar 3 1 1 /4 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Open the container of beer and let stand at room temperature for a few hours to go flat. Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
KHACHAPURI (Stuffed Cheese Breads) Makes 8 individual stuffed cheese breads Khachapuri, a word meaning “filled bread,” is a popular street and restaurant food in Georgian Russia, but also a homemade specialty. There are many versions and types of cheese fillings, but the filling usually includes suluguni, a stringy cheese that is not available in this country.
To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. If the yogurt is very thick, be prepared to add 1 to 2 tablespoons of water to the dough. The dough ball should be smooth, slightly soft, and elastic. Meanwhile, make the cheese filling. Combine all of the filling ingredients in a small bowl and toss to combine. Cover and refrigerate until needed.
mates, or during the summer, place the baking canister in the refrigerator to chill it before adding the ingredients which can be cold. Machines with preheat cycles can have ingredients layered into the bread pan straight out of the refrigerator.
FETA AND SPINACH BREAD Feta cheese is always associated with Greek cooking. It is a firm white sheep’s milk cheese that crumbles easily and holds its shape during baking. It is stored in brine, so feta should be rinsed in cold water before using. If storing it again, cover it with fresh water. Feta has a strong salty nature, so you don’t need to add as much salt to this dough as to others. Because of its strong flavor, a little feta goes a long way.
1 cup frozen chopped spinach (defrosted and squeezed dry) 3 tablespoons olive oil 4 cups bread flour 5 ounces crumbled feta cheese 11/2 tablespoons sugar 1 teaspoon salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
round or oval loaves CIRCLES, SQUARES, AND CRESCENTS Pizzas and Other Flatbreads 632
Basic Pizza Dough Semolina Pizza Dough Whole Wheat Pizza Dough Cornmeal Pizza Dough Pissaladière Torta Rustica with Rigatoni and Sausage Suzanne’s Chicago-Style Deep-Dish Pizza Sausage and Pepper Calzone Cheese Pizza Torta Garlic Focaccia Roman Bread Italian Whole Wheat Flatbread Wine Focaccia Schiacciata Provençal Olive and Anchovy Flatbread Grape Schiacciata Coffee Cake 633
Walnut Fougasse La Pompe de Noël Naan Middle Eastern Lavash Whole Wheat Pita Lángos 634
I remember the first time I heard a friend say she made the best pizza at home. I just didn’t think such a thing I existed. I mean, you need the special oven, and the technique of throwing the dough into the air to stretch it seemed very difficult. It just seemed beyond the home baker’s realm. Through my own experience, however, I found this wasn’t true, and what has been happening in the past ten years is nothing short of a phenomenon—everyone who loves to bake seems to be making pizza.
like lavash, to a few inches thick, as focaccia. In between are naan, the word for bread in much of Asia and India, with dozens of interpretations, and the ballooning pita, also basic daily fare eaten in much of the Middle East. These are kneaded doughs, which the bread machine prepares very nicely. These breads are meant to be eaten with meals, but are great for appetizers, too.
BASIC PIZZA DOUGH Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one 17-by-11-inch rectangular crust Sometimes I wonder whether the bread machine was invented just to mix and rise pizza dough, since so many bakers seem to do only that with their machines. After the dough cycle is complete, the dough is removed, shaped by hand, topped as desired, and baked off in your kitchen oven. Be sure to use unbleached all-purpose flour; it will be easier to roll out.
each portion into a disc by kneading a few times then folding the edges into the center. Cover with a damp towel on the work surface to rest for 30 minutes until the dough has increased about 20 percent in size. Roll out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out.
SEMOLINA PIZZA DOUGH Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one 17-by-11-inch rectangular crust Be sure to use fine semolina durum flour, the kind used for making pasta, not a coarse grind like farina. A favorite Italian ingredient, semolina is a very high protein flour that adds a lot of chewiness to the dough.
minutes at room temperature before rolling out. The dough balls may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using. How to Top Your Pizzas While pizza cries out for improvisation alla momento, here are a few classic tried-andtrue recipes with lots of flavor and character. Some have light toppings; others have lots of sauce and cheese. Use whatever crust you want.
Olive oil, for drizzling Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450° to 500°F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina. Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan.
Pizza Vegitariana Makes one 14-inch pizza 1 recipe Whole Wheat Pizza Dough or other dough of choice About 1 cup Essential Tomato-Herb Pizza Sauce 4 ounces mozzarella cheese, thinly sliced 2 medium zucchini, thinly sliced 1 or 2 roasted red peppers, cut into strips, or 4 roasted eggplant slices 1 package frozen artichoke hearts, defrosted 2 to 3 cloves garlic, minced 1/ cup grated Parmesan or Asiago cheese 2 Olive oil, for drizzling Twenty to thirty minutes before baking, place baking tiles or a pizza stone
About 1 cup Essential Tomato-Herb Pizza Sauce 4 ounces pepperoni, peeled and thinly sliced 1 cup shredded provolone cheese (4 ounces) 6 ounces mozzarella cheese, thinly sliced 1/ pound fresh mushrooms, sliced 4 1 green bell pepper, seeded and cut into rings Olive oil, for drizzling Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450°to 500°F. Brush a 14inch pizza pan with olive oil and sprinkle with cornmeal or semolina.
Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450° to 500°F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina. Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a 1/2-inch rim around the edge of the crust.
and gently pull and press it into a circle to fit the pan. Shape a 1/2-inch rim around the edge of the crust. Spread the onions over the crust. Sprinkle with the gorgonzola and walnuts. Place the pizza pan on the hot stone and bake for 12 to 15 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef’s knife or pizza wheel and serve.
the pan onto a cutting board. Cut into wedges immediately with a chef’s knife or pizza wheel and serve.
WHOLE WHEAT PIZZA DOUGH Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one 17-by-11-inch rectangular crust Whole wheat adds a grainy texture and extra-nutty flavor to this crust. The more whole wheat flour you use, the harder the dough will be to roll out because of the bran and germ, so be prepared to patch up holes if your dough tears while shaping. Don’t be tempted to use a higher proportion of whole wheat flour until you have mastered this recipe as it is.
center. Cover with a damp towel on the work surface to rest for 30 minutes until the dough has increased about 20 percent in size. Roll out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. The dough balls may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.
CORNMEAL PIZZA DOUGH Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one 17-by-11-inch rectangular crust T his is my friend Suzanne Rosenblum’s crust, especially nice for her Chicago-Style Deep-Dish Pizza because of its nutty, crunchy texture. I especially like to make smaller thick 8-inch crusts pressed into springform pans from this dough in the manner of one of my favorite pizzerias, Viccolo, which was inspired by Pizzeria Uno in Chicago.
Roll out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. The dough balls may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.
PISSALADIÈREMakes one 15-by-10-inch pizza Pissaladière is the famous rustic pizza of southern France. A snack bread usually served at room temperature, it has no cheese, just vegetables. Lots of sweet onions are piled on a crisp crust, and the whole thing is garnished with black olives and fresh tomatoes, ingredients that show up in almost all Provençal food. Pissaladière can have anchovies on it, too, but I prefer it with just olives and tomatoes.
Spread the dough with the onions, leaving a 1-inch border. Scatter the olives over the top and lay some tomato slices on top in rows. Drizzle with olive oil. Place the pan on the hot stone and bake for 18 to 24 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef’s knife or pizza wheel and serve. Or let the pizza cool to room temperature before serving, as it is done in Nice.
TORTA RUSTICA WITH RIGATONI AND SAUSAGE Makes one 10-inch torta Torta rustica is an Italian savory deep-dish pie. This hearty, satisfying torta is as old as the hills of Tuscany, containing pasta as well as meat and cheese. It is ideal for a small winter buffet party or for a summer picnic with salad, fruit, and cheese.
Cook over low heat until the onion is soft, about 10 minutes. Sprinkle with the flour and cook for 30 seconds, stirring constantly. Using a whisk, slowly add the hot milk and cook, stirring to remove any lumps, until mixture thickens and begins to boil, about 5 minutes. Whisk the egg into the bubbling mixture. Remove from the heat and season with salt and pepper to taste. With a large spatula, fold in the cooked rigatoni, sausage, tomatoes, Parmesan, and parsley.
While every expert has a favorite, almost any type of pan can give good results. I tend to use tin-lined steel or heavy-gauge aluminum round power pans (the pans with the Swiss cheese holes in the bottom) and large round deep-dish pans from Chicago Metallic, or large 18-by-1/2-inch baking sheets, with very good results. The steel pans do need to be seasoned according to the manufacturer’s instructions before their first use, and are just rinsed and dried thereafter.
SUZANNE’S CHICAGO-STYLE DEEP-DISH PIZZA Makes one 14-inch deep-dish pizza Deep-dish pizza is a purely American invention. The first definitive regional adaptation of Italian pizza, it was developed by Pizzeria Uno in Chicago after World War II, with great success. In this deep-dish version, the cornmeal-laced dough is pressed into the pan with your fingers, without any fuss, then the cheese forms the first layer, which keeps the crust from getting soggy.
the oven and preheat it to 400°F. Brush a 14-inch deep-dish pizza pan with oil and press in the pizza dough, making sure it is even on the bottom and up the sides to the rim; do not stretch. Let rest for 15 minutes. Toss the mozzarella, Romano, and herbs together in a bowl. Sprinkle the dough with two-thirds of the cheese mixture. Then spread with the entire can of sauce and drizzle with some olive oil. Distribute the meat mixture over the top for the next layer.
SAUSAGE AND PEPPER CALZONE Makes three 4 1/2-inch calzones Calzone means “trouser leg” in Italian, probably a reference to the calzone’s earliest shape, which was elongated like a tube. Calzones, which are now recognizable in their half-moon shapes, can be filled with any combination of items that might constitute pizza topping.
To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle and press Start. While the Dough cycle is running, prepare the filling. Prick the sausages with a fork and place in a medium skillet. Add 1/2 inch of water, cover, and simmer until the water evaporates, about 15 minutes. Uncover and continue to cook and brown the sausages on all sides. Remove from the heat and cool. Cut into 1/4-inch slices.
In Step 5, divide each portion of dough into quarters. Roll out each into a 4to 5-inch round and fill as directed. Seal, slit, and bake for 12 to 15 minutes. These can be frozen on a baking sheet, then stored in a plastic freezer bag, and reheated. These are good for two-bite snacks.
CHEESE PIZZA TORTA Makes one 8-inch torta This is a layered cheese pizza pie that is served in wedges hot from the oven. Try it accompanied by a glass of mellow red Zinfandel.
edge of the dough with the egg glaze. Position the second dough round on top, again pressing the excess dough up the sides of the pan, spread with the tomato sauce, and sprinkle evenly with the remaining cheese mixture and a little more pepper. Brush the edge of the dough with the egg glaze. Place the last dough round on top. Bring the edges of the two bottom layers of dough up to the top, and roll the edges together in sections to seal in the cheeses; the edges will naturally form a rope pattern.
GARLIC FOCACCIA Makes 2 flatbreads This recipe for focaccia is adapted from one by the test kitchen of the SAF yeast company. It is almost like a pizza bianco, a pizza without the sauce. I love that it has garlic powder in the crust, in addition to the fresh garlic brushed over the top. It is so tender that you can cut wedges out of it directly from the freezer with no work at all. Be sure to use garlic powder in the dough, not garlic salt, which would inhibit the action of the yeast.
onto a lightly floured work surface. Divide the dough into 2 portions. Use the heel of your hand to press and flatten a piece of the dough until it is 1/4 inch thick. Lift it onto the pan. Repeat with the other portion of dough. The two portions will fit on the baking sheet with a few inches in between. Brush the tops with olive oil. Cover gently with plastic wrap and let rise at room temperature until puffy, about 25 minutes.
ROMAN BREAD Makes 1 flatbread Roman bread is the house bread at the Casa Vieja restaurant near Arizona State University. My recipe tester, Mary Anne, has made this bread dozens of times to accompany dinner. The onion is added at the beginning with all the other ingredients, so it gets incorporated right into the dough. Sometimes Mary Anne sprinkles it with grated Asiago cheese in place of the salt or with another dried herb, such as basil, before baking.
4 cups bread flour 1 tablespoon plus 1 teaspoon sugar 1/ cup chopped yellow onion 2 2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/ teaspoon bread machine yeast 2 For the topping: 1/ cup olive oil 4 2 tablespoons dried rosemary, crushed Coarse sea salt, for sprinkling To make the dough, place the ingredients in the pan according to the order in according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start.
ITALIAN WHOLE WHEAT FLATBREAD Makes one 15-by-10-inch flat- bread The Italians eat a wide variety of flatbread appetizers. This one is made with whole wheat flour. In true Tuscan style, there is no salt in the dough but there is plenty on top to balance out the flavor. The combination of milk and water makes a tender bread. Serve this flatbread at the end of the day, warm if possible, cut into pieces, accompanied by some fontina cheese, grapes and figs, and a Chianti wine.
Twenty minutes before baking, place a baking stone on the center rack of a cold oven and preheat it to 450°F. Using your fingertips or knuckles, gently dimple the dough all over the surface. Drizzle the olive oil over the dough, letting it pool in the indentations. Reduce the oven temperature to 425°F. Bake for 25 to 30 minutes, or until nicely browned. Sprinkle the bread with the sea salt. Let cool for 10 minutes in the pan, then cut into squares, or slide onto a rack to cool.
WINE FOCACCIA Makes one 14-inch or one 13-by-9-inch flatbread The difference between a pizza crust and focaccia is simply that focaccia is thicker. Instead of being baked immediately after shaping to make a thin crisp, the dough is left to rise a second time before baking. Serve this focaccia the same day it is baked, cut into squares, accompanied by olives and white wine.
Brush a 14-inch round pizza pan or 13-by-9-inch metal baking pan with olive oil and sprinkle heavily with cornmeal or semolina. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan and turn the dough out onto a lightly floured work surface. Using the heel of your hand, press and flatten it. Lift the dough onto the pan and gently pull and press it, stretching it to fit the pan.
SCHIACCIATA Makes one 14-inch flatbread The Italian schiacciata (pronounced ski-ah-CHAH-tah) is a Tuscan flatbread known in other areas of Italy as a focaccia. It is known as the bakers’ hors d’oeuvre and is a superb appetizer just as it is here, plain, served with wine. Toppings you might wish to try are a thin layer of tomato sauce sprinkled with chopped scallions and some Parmesan cheese, or a drizzle of thin basil pesto with pine nuts.
Dough cycle, press Start, and set a kitchen timer for 10 minutes. When the timer rings, press Stop and unplug the machine. Let the biga rest in the machine for 2 hours. To make the dough, place all the dough ingredients in the pan with the biga. Program for the Dough cycle; press Start. The dough ball will be moist and smooth. Brush a 14-inch round pizza pan with oil. When the machine beeps at the end of the cycle, press Stop and unplug the machine.
performs well in the bread machine, as its name might suggest, is bread machine yeast. It, too, is able to be mixed into a dough along with the dry ingredients, requiring no previous activation in a warm liquid. Bread machine yeast, available from Red Star and Fleischmann’s, is sold in 4-ounce jars. Both fast-acting and bread machine yeasts can tolerate a wider range of temperatures than other active dry yeasts, so they will grow and multiply at lower temperatures in the bread machine’s pan.
PROVENÇAL OLIVE AND ANCHOVY FLATBREAD Makes 2 flatbreads In the south of France—known affectionately as the Midi, and home for decades to Pablo Picasso—this recipe is a classic. The region has lots of ancient olive trees, and a number of their well-loved breads incorporate plenty of olives from many different types of trees. So when you make this flatbread, feel free to do the same, although this bread traditionally uses black olives.
3 cups unbleached all-purpose flour 1 teaspoon sea salt 1 1 /2 teaspoons SAF yeast or 2 teaspoons bread machine yeast 30 pitted black olives (don’t need to be perfect whole olives) One 2-ounce tin flat anchovy fillets in oil, chopped, 1 tablespoon of the oil reserved To make the pâte fermentée starter, place the starter ingredients in the bread pan. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes. When the timer rings, press Pause and set the timer again for 10 minutes.
oven and preheat it to 425°F. With the rolling pin, gently roll over the surface of the fougasses once to deflate them slightly; pull open the slits if needed. Bake for 25 to 30 minutes, or until nicely browned. Slide the breads onto a rack to cool. Eat warm or at room temperature.
GRAPE SCHIACCIATA COFFEE CAKE Makes one 14-inch coffee cake This most famous Italian sweet flatbread is made at vendemmia, the autumn wine grape harvest, using fresh-picked wine grapes and liberally sprinkled sugar and crushed aniseed. Many wine country households cultivate a few backyard vines next to their fig trees, just for baking purposes. Schiacciata con l’Uva can be eaten for breakfast or tea as a coffee cake instead of toast, bagels, or a croissant. This is my California version.
grapes, stemmed 1/ cup crystallized ginger, finely chopped 4 Extra-virgin olive oil, for brushing To make the dough, place the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be sticky and just hold its shape. While the dough is rising, com bine the sugar and aniseed for the topping in a small bowl and set aside. Brush a 14-inch pizza pan with olive oil.
immediately transferred into the dough. The dough springs up under the intense heat, making the crust chewy and light, rather than soft like regular bread. My Sicilian baking friend gave me a good tip: use two stones, one on the lowest and one on the uppermost rack, to create a great mini-stone oven. There are different types of baking stones. Some companies offer round or rectangular fired clay slabs.
WALNUT FOUGASSE Makes one 12-inch flatbread In the south of France a focaccia-style flatbread is called a fougasse. This version is adapted from a recipe by baker Rose Levy Beranbaum, who was introduced to this bread by Alice Waters of Chez Panisse restaurant fame. It is a picnic bread or appetizer par excellence.
Twenty minutes before baking, place a baking stone on the lowest rack of a cold oven and preheat it to 425°F; if you are not using a baking stone, preheat the oven to 400°F. Brush the top of the dough with 2 tablespoons of walnut oil. With a small, sharp knife, cut 7 short diagonal slashes, right through to the bottom of the pan, 3 inches long and a few inches apart, like the spokes of a wheel. With your fingers, push the slashes open. Bake until the fougasse is crisp and brown, 20 to 25 minutes.
LA POMPE DE NOËL Makes one 12-inch flatbread This rustic dessert fougasse is one of the thirteen traditional desserts that are served on Christmas Eve in Provence. It is by far one of the oldest, yet most unusual, of holiday breads, and traditionally contains huile vierge, the choice top grade of French olive. I learned this recipe from master baker Diane Dexter when substitute-teaching for one of her classes at Tante Marie’s Cooking School in San Francisco.
Brush a 12-inch round pizza pan with olive oil. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan and turn the dough out onto the pan. With floured fingers, press and flatten the dough, lifting and gently pulling it to stretch it into the pan; it will be about 38 inch thick. Cover gently with oiled plastic wrap and let rise at room temperature until puffy, about 30 minutes.
NAAN Makes 6 naan When asked about a bread that typifies Muslim Northern India and Afghanistan, naan —which is the name for this bread and also the generic word for bread in those areas —is the first one that comes to mind. It has become very popular outside this region, too; every Pacific Rim restaurant seems to offer naan because of its buttery flavor and moist texture. These long oval flatbreads are baked in a tandir oven, which is a deep clay floor oven.
or 21/2 teaspoons bread machine yeast 1/ 4 cup whole wheat pastry flour, for dusting 3 tablespoons unsalted butter, melted, for brushing 1 tablespoon nigella seeds Place the oil, yogurt, milk, flour, salt, baking soda, and yeast in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. Line 2 large baking sheets with parchment paper and brush with melted butter. When the machine beeps at the end of the cycle, press Stop and unplug the machine.
MIDDLE EASTERN LAVASH Makes 8 cracker breads The paper thin daily flatbread of the Arab, Armenian, and Middle Eastern countries around the Mediterranean basin, lavash is basically a naan- or tortilla-type dough rolled very thin. It is baked on a saaj, which looks like a large upside down wok over an open fire. You can bake it in your oven on baking sheets and get a good rendition. When soft, lavash is good for wrapping around hunks of cheese and grilled meats.
Immediately remove the dough and place it on a lightly floured work surface; divide it into 8 equal portions and form them into balls. Flatten the balls with the palm of your hand. Let the balls rest for 10 minutes on the side of the work surface covered with a clean towel. Place one of the baking sheets in the lower third of the oven to preheat it for 5 to 10 minutes.
WHOLE WHEAT PITA Makes 10 pitas Perhaps the simplest and most basic of all yeast breads to make is pita. Also known as Middle Eastern pocket bread, this small round of dough about the size of a tortilla puffs dramatically when baked in a hot oven. It can also be made in a size large enough for a whole family, and torn into pieces when it is served. Pitas are another ancient Mediterranean daily bread.
Divide the first half into 5 equal portions and form each into a rough ball. Let rest for 10 minutes, covered, while dividing the second section of dough in the same way. This rest makes the dough easier to roll out. Using a rolling pin, on the work surface dusted with whole wheat pastry flour, roll each ball into a 5- to 6-inch circle about 1/4 inch thick.
LÁNGOS Makes 12 individual flatbreads On baking days in Hungary, leftover bread dough gets divided into fist-sized pieces and flattened into thin rounds, as the Hungarians saw the Turks do during the Turkish occupation. A staple bread served with bean soups or goulash meat stews, lángos (pronounced langosh) took on its own Hungarian touch with slash marks here and there, fried and rubbed with garlic before eating.
perature. Place all the ingredients in the pan according to the order in the manufacturer’s instructions, adding the potato and the 3/4 cup potato water as the liquid ingredients. Program for the Dough cycle; press Start. Line a baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface. Divide the dough in half. Divide each half into 6 equal portions and form each into a ball.
SWEET LOAVES Chocolate, Fruit, and Other Sweet Breads 694
Breakfast Breads Cinnamon Swirl Bread Dutch Sugar Loaf Maple Oatmeal Bread Old-Fashioned Raisin Bread C.R.O.W.W.
Holiday Breads Hungarian Spring Bread Cardamom Easter Braid Suzanne’s Easter Bread with Vanilla Cream Cheese Frosting Easter Rye Bread with Fruit Kulich Portuguese Sweet Bread Pumpkin Challah Holiday Raisin Bread with Candied Peels Amaretto Bread Anise Christmas Bread Champagne-Soaked Baba Venetian Panettone Stolle de Noël Bolo Rei Greek Sweet Bread Golden Pandolce Marzipan Kringle 696
BREAKFAST BREADS I love the sights and smells associated with sweet morning bread baking. Fruit, nut, spice, sugar, all come together in the dough. Whether you are making I a barely sweet slice of toast you can dunk in your coffee or a beautifully crafted bread to serve for a brunch, these yeasted sweet breads are a welcome and enticing part of baking. They have a richness in taste and texture that is not found in other types of bread.
Sweet Bread cycle bakes at a slightly lower temperature than the Basic cycle. Usually it is best to set the crust control on light or medium to prevent overbrowning in either cycle. Be sure to let these loaves cool completely before slicing; no matter how enticing the urge to have a bite, their cakelike crumb will not have set until they are cool. Although optional, glazing is an important finishing touch for a very fancy loaf, a lively accent of concentrated sweetness and glossy visual appeal.
CINNAMON SWIRL BREAD There has to be a recipe for a classic cinnamon bread in every collection; it is just too popular and delectable not to be included. In this bread machine version, the dough is removed from the machine, stuffed and rolled up, and either put back in the machine or placed in your home oven for baking off. (I keep a stash of disposable aluminum loaf pans from the supermarket for this type of sweet loaf that can leak during baking —they work beautifully.
For the dough: 11/3 cups water 3 tablespoons unsalted butter, cut into pieces 1/ 3 cup sugar 4 cups bread flour 1/ cup dry buttermilk powder 4 1 tablespoon plus 1 teaspoon gluten 11/2 teaspoons salt 21/2teaspoons SAF yeast or 1 tablespoon bread machine yeast For the cinnamon swirl: 2 tablespoons unsalted butter, melted, for brushing 1/ cup light brown sugar 3 1 tablespoon ground cinnamon Place all the ingredients in the pan according to the order in the manufacturer’s instructions.
or the 2 pounds dough into two 8-by-12-inch rectangles. Brush the rectangle(s) with melted butter. Sprinkle with the brown sugar and cinnamon, leaving a 1-inch edge all the way around. Starting at a short end, roll up jelly-roll fashion. Tuck the ends under and pinch the bottom seam. Place the single large loaf in the prepared 9-by-5-inch pan or the two smaller loaves in the 7-by-4-inch pans. Spray the top(s) with cooking spray and cover lightly with plastic wrap.
DUTCH SUGAR LOAF Once in the early 1980s I took a baking class in San Francisco from Bernard Clayton, a prodigious food writer when it comes to bread and pastry. He made this bread in the class. I couldn’t have been more uninterested in a bread with crushed sugar cubes baked into it, but one bite and I had an epiphany. It was fantastic! There were these moist pockets of sweet goo. Use white or brown sugar cubes.
11/3 cups fat-free milk 2 tablespoons unsalted butter or margarine, cut into pieces 4 cups bread flour 1 tablespoon plus 1 teaspoon gluten 13/4 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place the sugar cubes in a heavy clear plastic freezer bag and, using the smooth side of a meat hammer, crack the cubes. Don’t crush them; you want the chunks to be no smaller than quarter cubes, smaller than quarter cubes, if possible. Add the spices to the bag and toss to coat. Set aside.
MAPLE OATMEAL BREAD I use quick-cooking imported Irish oatmeal for this recipe. The flavor of Irish-grown oats is the richest of any I have eaten, and the loaf retains a characteristic nubby texture. There is a good dose of maple syrup in this bread, the luscious sweetener made of the boiled-down sap of a maple tree—I like to taste its flavor distinctly in the finished loaf. I look for B Grade maple syrup, which is sometimes labeled “for baking.
1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be firm but springy. If it seems too stiff, dribble with some water during kneading.
OLD-FASHIONED RAISIN BREAD It is hard to believe that at one time—in a world where raisins had to be seeded with your fingers before eating—raisins were so rare that they were not used in baking at all, but served as a dessert delicacy by themselves. They were plumped in brandy and wrapped in lemon leaves like a little gift. Today, California raisin production allows us to use raisins liberally and, along with cinnamon bread, raisin bread is one of the most common sweet breads made by home bakers.
21/2 tablespoons canola oil 3 tablespoons dark brown sugar 4 cups bread flour 1 tablespoon plus 2 teaspoons gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast Place the raisins in a small bowl to heat in the microwave or in a small pan to heat on the stove. Cover with water and heat to boiling. Let stand for 10 minutes to plump, then drain on paper towels. Place the ingredients, except the raisins, in the pan according to the order in the manufacturer’s instructions.
C.R.O.W.W. This is a denser, more toothsome raisin bread, especially for whole wheat lovers, with cinnamon in every bite. C.R.O.W.W. stands for Cinnamon Raisin Oatmeal Walnut Whole wheat bread. The oats give moisture, the buttermilk tenderness, and molassesey dark brown sugar and dried fruit provide the sweetness. I also like to substitute extralarge Monuka raisins, small dried currants, or chopped dark dried figs for the raisins.
2-POUND LOAF 11/3 cups buttermilk 2 large egg whites, lightly beaten 1/ cup canola oil 4 2 cups bread flour 2 cups whole wheat flour 1/ cup rolled oats 3 1/ cup dark brown sugar 3 1 2 /2 tablespoons glu 2 teaspoons salt 11/2 teaspoons ground cinnamon 11/2 teaspoons vanilla powder 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast 2/ 3 1/ 3 cup raisins or currants cup chopped walnuts Place the ingredients, except the fruit and nuts, in the pan according to the order in the manufac
Chopping Dried Fruit Use a knife or kitchen shears to chop or cut fruit into pieces. Spray the knife or shears first with a light coating of vegetable oil cooking spray or rub on some plain vegetable oil using an oil-soaked paper towel. This will prevent the fruit from sticking to the blade. Measuring Dried Fruit Lightly pack chopped dried fruit into a dry measuring cup. The fruit should be firm to the touch in the cup. If a weight measure is given, you don’t have to use a measuring cup.
and chop.
GREEK CURRANT BREAD Greeks use currants, dried from Zante grapes from Corinth, in their raisin breads. This bread is called stafidopsomo in Greece, and has undertones of spices—cinnamon and cloves—and honey, which always show up in Greek sweet breads. The orangeflower water is a nice touch, but optional. Mastika is derived from a tree gum and is a characteristic flavor in Greek breads.
1/ 4 cup orange juice One 2-inch piece cinnamon stick 2 whole cloves Pinch of ground mastika or allspice 11/8 cups plus 1 tablespoon evaporated milk 2 teaspoons orange-flower water 1/ cup honey 4 4 cups bread flour 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place the currants in a small bowl. Add the orange juice, cinnamon stick, cloves, and cinnamon stick, cloves, and mastika or allspice. Toss to combine.
nourishing qualities. Spices have been used since ancient times, but were once quite rare. Without spices, the world of sweet breads would be dull indeed. The delicious dark sweet spices that find a comfortable home in bread baking include cinnamon, cloves, nutmeg, mace, cardamom, and pepper—all aromatic products of tropical plants.
PRUNE AND POPPY SEED BREAD The combination of sweet prunes and aromatic poppy seeds is a surprise at first. But one bite and you will be hooked; it is a compatible taste pairing. Poppy seeds are grown extensively in the alpine areas of Central Europe and grace breads and coffee cakes from Vienna to Russia. They add a nutty, crunchy quality to this great breakfast bread.
3 tablespoons unsalted butter, cut into pieces 1 large egg 3 cups bread flour 1 cup whole wheat pastry flour 1/ cup plus 1 tablespoon poppy seeds 4 3 tablespoons sugar Grated zest of 1 lemon 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 3/ 4 cup chopped pitted prunes Place the ingredients, except the prunes, in the pan according to the order in the manufacturer’s instructions.
CRANBERRY—GOLDEN RAISIN BREAD WITH CARDAMOM Scandinavian raisin breads always have a favorite spice added—cardamom. It is surprising that a spice that is native to the Malabar coast of India is so ingrained in a baking tradition so far away from where it is grown. Cardamom was popular in the time of the early Greeks and Romans, perfuming many of their honey breads. It is the third most costly spice, after saffron and vanilla.
21/2 tablespoons unsalted butter, melted 3 tablespoons light brown sugar 4 cups bread flour 1/ cup nonfat dry milk 3 1 tablespoon plus 2 teaspoons gluten 2 teaspoons salt 11/4 teaspoons ground cardamom 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 3/ 4 3/ 4 cup golden raisins cup dried cranberries Place the ingredients, except the fruit, in the pan according to the order in the manufacturer’s instructions.
BANANA OATMEAL BREAD WITH MACADAMIA NUTS This bread was created for my sister Meg, who once had such a loaf from a bakery in Seattle. “Not too sweet,” she demanded as she described it. “The bananas, macadamias, oats, and whole wheat flour are perfect together.” I call for salted macadamias since they are so readily available vacuum-packed. If you use unsalted macadamia nuts, be sure to add an extra 1/2 teaspoon of salt or the bread will taste flat.
One 8-ounce banana, sliced (1 to 11/8 cups) 21/2 cups bread flour 11/2 cups whole wheat pastry flour 3/ cup rolled oats 4 3 tablespoons sugar 1 tablespoon plus 1 teaspoon gluten 11/4 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast 1/ 2 cup chopped salted macadamia nuts Place the ingredients, except the nuts, in the pan according to the order in the to the order in the manufacturer’s instructions.
ORANGE BREAD WITH WHITE CHOCOLATE, APRICOTS, AND WALNUTS The combination of white chocolate, apricots, and walnuts is one of my favorites. It is paired here with a distinctly orange dough to make a superb breakfast bread. The mandarin oranges break up during kneading and give the dough the liquid it needs. This bread is very cakelike, so remove it gently from the pan after baking and let it cool completely before slicing.
cans), liquid reserved 3 tablespoons reserved orange liquid or orange liqueur 4 tablespoons unsalted butter, cut into pieces 4 cups bread flour 1/ cup sugar 3 1 tablespoon gluten 2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast 2/ 3 1/ 2 1/ 2 cup white chocolate chips cup minced dried apricots cup chopped walnuts Place the ingredients, except the white chocolate chips, apricots, and walnuts, in the pan according to the order in the manufacturer’s instructions.
CINNAMON-APPLE-PECAN BREAD Get ready to put your nose right up to this warm loaf and breathe in deep; it is so fantastically ambrosial. In place of dried apples, you can use pre-chopped apple nuggets. My recipe testers and I ended up liking this bread with lots of cinnamon. This is the ultimate breakfast bread.
11/2 teaspoons salt 11/3 tablespoons ground cinnamon 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 2/ 3 1/ 2 cup chopped dried apples cup chopped pecans Place the ingredients, except the apples and pecans, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
will be hot and very pale golden. Do not let the nuts turn dark, or they will taste burnt. Remove the nuts from the oven and cool to room temperature before using in a bread dough. • In the microwave oven—Place the nuts in a single layer on a shallow paper plate or double layer of paper towels. Toast the nuts on high power for about 4 minutes per 1/2 cup, stirring every 1 to 2 minutes to prevent burning and to facilitate even browning. This method toasts nuts very quickly, so watch carefully.
CRANBERRY-PUMPKIN BREAD This is a nice sweet bread for fall. Although canned pumpkin is just fine, you can make your own pumpkin puree from a Sugar Pie or Blue Hubbard winter squash. Jack-o’lantern pumpkins are not for baking, as their flesh is watery and tasteless. If you wish to gild the loaf, drizzle it with Confectioners’ Sugar Icing.
1/ 2 cup pumpkin puree 3 tablespoons nut oil 4 cups bread flour 1/ cup light brown sugar 4 3 tablespoons dry buttermilk powder 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 13/4 teaspoons pumpkin or apple pie spice 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Sprinkle the dried cranberries with the brandy in a small bowl. Cover with plastic wrap and let stand at room temperature for 1 hour to macerate.
rolls, or a coffee cake This is the elementary white sugar glaze that tops any sweet or holiday bread, or turns an otherwise savory bread into a sweet treat. The glaze can be embellished in many ways—this is where to use all those wonderful flavor extracts and citrus oils. Choose a flavor for your icing that complements the ingredients in the bread, for example, add cream sherry to icing for Toasted Walnut Bread or Frangelico to icing for Old-Fashioned Raisin Bread or Sour Cream Bread.
Coconut: Substitute 1 teaspoon coconut extract for the vanilla. Sweet Spice: Add 1/2 teaspoon ground cinnamon, cardamom, mace, or nutmeg. Frangelico or Amaretto: Substitute the liqueur for the milk. Cream Sherry: Substitute the sherry for the milk.
ORANGE-CINNAMON BREAD The cinnamon tree is native to Sri Lanka and to China, where it is called cassia. Long ago the bark was gathered in the wild by natives and sold to Arab seatraders. The strips of bark are dried in the sun, then rolled and further dried to the characteristic color. The first cinnamon plantation was planted in 1765 by the Dutch, producing enough cinnamon for kitchens around the world to have some cinnamon in them.
1 teaspoon vanilla extract 2-POUND LOAF For the dough: 2/ 3 1/ 2 cup orange juice cup milk 1 large egg 4 tablespoons unsalted butter, cut into pieces 4 cups bread flour 1/ cup sugar 3 Grated zest of 1 orange 1 tablespoon plus 1 teaspoon gluten 21/2 teaspoons ground cinnamon 11/2 teaspoons salt 21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast For the vanilla-orange glaze: 3/ cup sifted confectioners’ sugar 4 1 1 /2 to 2 tablespoons orange juice 1 teaspoon vanilla extract To make the dough, p
Bread Machine Baker’s Hint: Crust Control Most of the recipes in this book call for a medium or normal setting on the crust control, but you must always judge how your machine is functioning; light or dark might be better in some cases. Also, consider the type of loaf you are making: country loaves are good with a dark crust, regular loaf breads are good with a medium or dark crust; sweet breads brown quickly because of the sugar, so use light or medium.
PERSIMMON BREAD The ancient persimmon tree comes from the mountains of China, and has migrated to countries like Italy, France, and America. Persimmons, also known as kaki fruit, are an exciting bright orange fall fruit, hanging on their leafless trees long after the fruits of summer have disappeared. The two varieties for eating are the tomato-shaped Fuyu and the globular Hachiya.
2 large Hachiya persimmons 1 cup milk 1 large egg 11/2 tablespoons amber rum 3 tablespoons butter, cut into pieces 4 cups bread flour 3 tablespoons dark brown sugar 1 tablespoon gluten 2 teaspoons apple pie spice 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 7/ 8 cup golden raisins Cut the soft persimmons in half and scoop out the inner flesh with a large spoon. Measure out and reserve 2/3 cup for the 11/2-pound loaf or 3/4 cup for the 2-pound loaf. (See Note.
ITALIAN LEMON-RICOTTA BREAD The beautiful, evocative flavors of Italy are in this delicate sweet bread—lemon, anise, walnuts, and raisins. Anise is a favorite kitchen garden flavor that has been used in breads since antiquity. If you are not familiar with it, take a deep breath of Pernod liqueur and you will experience its fragrance. Serve this bread toasted for dessert or as an incredible French toast for breakfast.
2 teaspoons anise extract 1/ cup (1 stick) plus 1 tablespoon unsalted butter, cut 2 into pieces 4 cups bread flour 1/ cup walnuts 2 1/ cup golden raisins 2 1 3 /2 tablespoons sugar Grated zest of 2 lemons 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start.
PAN D’ANGIOL (BREAD OF THE ANGELS) I happen to have a passion for anything almond, especially almond paste. Almond paste is a confection made from equal parts almonds and powdered sugar, with glucose, corn syrup, and egg white added as stabilizers. It is a pliable, paste-like supersweet food, and is readily available in supermarket baking sections. This bread is made with three almond ingredients—crumbled almond paste, almond extract, and the nuts themselves.
11/2 tablespoons butter, cut into pieces 4 tablespoons almond paste, cut into pieces 4 cups bread flour 1/ cup sugar 4 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 2/ 3 1/ 3 cup chopped dried sour cherries cup slivered blanched almonds Place the ingredients, except the cherries and almonds, in the pan according to the order in the manufacturer’s instructions. Set crust on instructions.
SPICY PEAR BREAD Makes 1 loaf I am surprised so few bakers know about birnenwecken, also sometimes called birnbrot, a delightful Swiss bread made with a dried pear filling. It is a specialty of old Swiss home bakers. Most regions of Switzerland have their own variety with slightly different spices. The filling is encased in a firm dough, which keeps the bread fresh for at least a month. The bread likes to age for a week, but I enjoy it fresh with a glass of wine or mug of hot chocolate.
6 ounces dried figs, stemmed and chopped (11/2 cups) 4 ounces pitted prunes (1 heaping cup) 1/ cup raisins 4 1 egg yolk beaten with 1 tablespoon milk, for glaze To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be firm, yet pliable. While the dough is rising, make the filling. Combine the wine, kirsch, sugar, zest, and spices in a small sauce-pan and bring to a boil.
DRIED APRICOT WHOLE WHEAT BREAD This recipe uses fruit juice for the liquid, which ends up being part of the sweetening as well. The bread contains oatmeal and whole wheat flour, so there is also plenty of fiber in every slice. You can vary the juice and dried fruit combination—try orange juice and dried cranberries, pineapple juice and dried pineapple, prune juice and dried prunes, or cherry juice and dried cherries. You can use whatever you have on hand, but not thick nectars in place of the juice.
21/2 tablespoons nut or vegetable oil 21/3 cups bread flour 1 cup whole wheat flour 2/ cup rolled oats 3 1 tablespoon plus 1 teaspoon gluten 11/2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 2/ 3 cup finely chopped dried apricots Place the ingredients, except the apricots, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat or Fruit and Nut cycle; press Start.
GRANOLA BREAD I had my first slice of granola bread twenty-five years ago. My boyfriend’s grandmother brought me a loaf from her local market. I toasted every slice, loving the elusive nutty sweetness and the few raisins dotting each slice. After that first loaf, I searched every grocery store for the bread, but never found it again. When I created this bread, I wanted to re-create that loaf from long ago, and I did. Use your favorite granola from the supermarket, or make your own.
23/4 cups bread flour 1 cup whole wheat flour 11/3 cups granola 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 11/2 teaspoons ground cinnamon 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
COFFEE CAKES AND SWEET ROLLS While even the simplest homemade bread is a treat, rich, sweet, beautifully shaped coffee cakes and sweet W rolls are yeast baking’s contribution to making breakfast special. They are perfect when the occasion calls for something festive and showy. Some of these recipes are also homey baking at its best; all the bakers I know want to make caramel-coated morning buns and streusel-crumb-topped coffee cakes soon after making their first loaf of bread.
CINNABUNCOFFEE CAKE Makes one 13-by-9-inch coffee cake, serves 6 This is a coffee cake with all the flavors of a cinnamon bun, but conveniently made in a cake shape for ease. It is topped with light oat and nut crumbs, and tastes best warm from the oven or reheated.
To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough will be soft and sticky, like a thick batter. Don’t add any extra flour. While the Dough cycle is running, prepare the topping. Combine the flour, sugar, oats, pecans, and cinnamon in a small bowl. Rub the butter in with your fingers to make clumped crumbs. You can also do this quickly in a food processor.
SWEET BABKA WITH CHOCOLATE SWIRL Makes 2 loaves The word babka is the Polish word for grandmother, as well as the name of this sweet bread. Usually baked in a fluted round mold with a center tube, the loaves were said to resemble a woman’s full skirt of centuries past. This recipe is baked in a loaf pan. One basic dough is used to create two different and delightful swirled breakfast creations— choose the filling you like.
For the chocolate spice swirl: 2/ cup sugar 3 1 2 /2 tablespoons unsweetened Dutch-process cocoa pow- der 2 teaspoons ground cinnamon Plain or vanilla (see Vanilla Powder) confectioners’ sugar, for dusting, optional Place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft. Grease two 7-by-3-inch loaf pans (for the 11/2-pound loaf) or two 8-by-4-inch loaf pans (for the 2-pound loaf).
For the dough: 12/3 cups water 3 tablespoons unsalted butter, cut into pieces 4 cups bread flour 1/ cup nonfat dry milk 2 2 tablespoons sugar 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast For the chocolate prune swirl: 3/ 4 3/ 4 1/ 4 cup semisweet chocolate chips cup snipped dried prunes cup chopped walnuts OR For the chocolate spice swirl: 2/ cup sugar 3 1 2 /2 tablespoons unsweetened Dutch-process cocoa pow- der 2 teaspoons ground cinnamon Plain or vanilla (see Vanilla
ALSATIAN KUGELHOPF Makes 1 large or 2 small tube cakes My grandfather was born in Strasbourg, Alsace, when it was still part of Germany. Kugelhopf is the bread most associated with the area, similar to brioche because the same technique is used to make it, but a bit coarser and drier in texture. It is said to have been invented in Vienna, where it is a coffeehouse favorite known as gugelhugf. Marie Antoinette favored it, making it fashionable in eighteenth-century Paris.
1/ 3 cup sliced almonds 3 tablespoons confectioners’ sugar, for dusting Place the currants and raisins in a small bowl and cover with the wine. Macerate for at least an hour at room temperature. Drain the fruit, reserving any liquid. Place the ingredients, except the currants, raisins, and almonds, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. (I set the machine for the 1-pound loaf since it has the shortest Knead phase.
APPLE CHALLAH Makes 1 braided loaf Challah is a traditional Jewish egg bread that has no peer as far as I am concerned, because of its delicate cakelike texture. This nondairy version makes a traditional stuffed braided apple and honey bread suitable for Rosh Hashanah. Some bakers like to use two or three different types of apples in their fillings, rather than just one, for different flavors and textures. This loaf is baked in the oven.
in the manufacturer’s instructions. Program for the Dough cycle; press Start. To prepare the filling, combine the apples with the lemon juice, honey, and cinnamon in a medium bowl. Toss to coat evenly. Cover with plastic wrap and chill until filling the dough. Drain before using. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface. Divide it into 3 equal portions. Roll each portion into a 12-by-3-inch rectangle.
Sugar has been a coveted ingredient for centuries. Sugarcane is native to the South Pacific island of New Guinea, from there it spread to India, and then to the Middle East with the mariner spice trade. The ever ingenious Arabian apothecaries were the first to refine sugar in 700 A.D. It was then shipped to Venice, and the wealthy and the royal had an alternative sweetener to honey.
especially like Ala Perruche brand cubes made from African sugarcane and imported from France; they are less refined. Brown sugar is either light or dark, depending on how much molasses has been added back into the granulated sugar. Obviously, dark brown sugar will have a more pronounced molasses flavor. I favor the Dark Muscovado sugar from African sugarcane distributed under the India Tree brand. Brown sugar can be used cup for cup in place of granulated sugar.
Pure maple syrup is made from sap that is gathered from the maple trees that grow in the northeastern United States and Canada. The sap is boiled down to make a luxuriously thick, pourable liquid. It is a premium sweetener in breads. Imitation maple-flavored syrups are different, and do not perform the same way in baking. Fancy (also known as Light Amber) is the first of the season, pale and delicate. Grade A and Grade B syrups (Medium and Dark Amber) are progressively darker and more potent in flavor.
BLUEBERRY CRUMB CAKE Makes one 18-by-12-inch coffee cake; serves 16 I first became acquainted with food writer Richard Sax when he critiqued one of my cookbooks for Chocolatier magazine, and during the last decade of his life, we corresponded regularly. His book Classic Home Desserts (Chapters, 1994) is a must-have for any serious dessert lover. This exceptionally rich crumb cake is a recipe of Richard’s that originated at the Rock Hill Bakehouse.
11/3 cups unbleached all-purpose flour 2/ cup sugar 3 1 tablespoon ground cinnamon or apple pie spice 11/2 teaspoons vanilla extract or 21/2 teaspoons vanilla powder 1/ cup (1 stick) plus 3 tablespoons unsalted butter, 2 chilled and cut into pieces 3 cups fresh blueberries, rinsed and picked over, or frozen unsweetened blueberries, unthawed 1/ cup confectioners’sugar, for dusting 2 The night before baking, make the dough.
Preheat the oven to 350ºF. Uncover the pan and sprinkle the top with the blue-berries, pressing them gently into the dough. Loosen the topping with a fork and sprinkle in a thick layer over the entire pan, covering all the dough and berries. Bake for 30 to 35 minutes, or until golden brown on top and around the edges and a cake tester inserted into the cake comes out clean. Place the pan on a wire rack and lightly dust with sifted confectioners’ sugar. Serve warm.
MORNING STICKY BUNS Makes 12 buns After mastering cinnamon bread, sticky buns are the next big step for a sweet bread baker. Everyone loves them and everyone wants to make them. I teach this recipe to almost all my classes and surprisingly enough, it is requested as often as pizza and croissants. Here I have included directions for rising the rolls in the pan overnight. In the morning, all you have to do is bake them.
1 cup chopped pecans To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft, yet at the same time smooth and springy. Combine the sugar and cinnamon for the filling in a small bowl. Set aside.
ROSE ROLLS WITH ROSE BUTTERCREAM Makes 16 rolls First of all, I love the name of these beautiful breakfast rolls. Second, they are a fast version of my favorite fruit-filled Danish pastry. While I normally make all my fruit fillings from scratch, I can’t help but love the convenience of using the ready-made here. You can also use blueberry pie filling, if you wish, but the cherry is hard to beat.
1/ teaspoon rose water, optional 2 1 1 /2 tablespoons unsalted butter, room temperature To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft. When the machine beeps at the end of the cycle, press Stop and unplug the machine.
baking pan to a wire rack to cool. The frosting will set as it cools. When the second batch of rolls is finished, frost the same way. Let the pastries cool on the racks for 15 minutes before eating.
PETITS PAINS AU CHOCOLAT Makes 15 little sweet breads Chocolate-filled pastries, often made from labor-intensive brioche dough, line up sideby-side with other morning pastries such as Danishes, brioche à tête, and croissants. But here is a recipe for chocolate pastries that uses a much easier sweet egg dough (that chills overnight, so plan accordingly) to make the perfect pouch for a good melted chocolate filling.
manufacturer’s instructions. Program for the Dough cycle; press Start. The dough will be sticky. Grease a deep bowl. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Using a dough card, turn the dough out into the bowl, scraping the sides of the pan and supporting the dough as it comes out. Cover with 2 layers of plastic wrap and refrigerate for 4 hours to overnight. Line 2 large baking sheets with parchment paper and brush with melted butter.
HOT CROSS BUNS Makes 12 buns Little Celtic breads decorated with a Greek cross are a very old tradition; this mystic earth-centered symbol was once used to ward off evil spirits that might visit the baker. The cross symbol embodied quadrant concepts, like the four corners of the earth (forerunners of latitude and longitude lines) and the four seasons, before becoming a Christian symbol. Hot cross buns were common street food in the Elizabethan era.
3/ 4 1/ 4 cup sifted confectioners’ sugar teaspoon vanilla extract, almond extract, lemon oil, or Fiori di Sicilia 11/4 tablespoons fat-free milk To make the dough, place the dough ingredients, except the dried fruit, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft. Line a baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine.
MARITOZZI ROMANI Makes 8 large rolls Maritozzi translates to “big husband” (from marito, the Italian word for husband), and are panini dolci, sweet and tender rolls that have been made in Rome during Lent since medieval times. They have pine nuts, raisins, and candied orange peel. A great breakfast roll, these are good with coffee and tea.
Place the ingredients, except the raisins, pine nuts, and orange confit, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be soft. Line a baking sheet with parchment paper. Drain the raisins, reserving 1 tablespoon of the liquid for the glaze. When the machine beeps at the end of the cycle, press Stop and unplug the machine.
Combine the sugar, corn syrup, honey, and water in a medium-sized heavy sauce- pan. Bring to a boil, then turn the heat to low. Cook, stirring constantly with a wooden spoon, until the sugar dissolves, about 30 seconds. Add the zest and return to a boil. Cook at a low rolling boil over medium heat about 10 to 20 minutes, until the zest is firm-cooked and the syrup thickens. The syrup should be translucent with a pale orange cast. Pierce the zest with the tip of a small knife to test for doneness.
BREAD MACHINE FRENCH BUTTER CROISSANTS Makes 16 large croissants Long the domain of the professional baker, croissants are famous for their multitude of layers, achieved by the same folding technique used in creating Danish pastries. This is a classic recipe for les pains croissant au beurre. It is a must for every serious sweet bread baker to master.
1/ 3 cup unbleached all-purpose or white whole wheat flour, for sprinkling 1 large egg beaten with 1 teaspoon water, for glaze, optional Cut each stick of butter into 16 slices. Place 1 cup of the flour in a large plastic freezer bag. Add the butter pieces, press out the air, and close the bag; toss to coat evenly. Place the bag in the freezer for 4 hours or overnight to freeze the butter. The bag can stay in the freezer for up to 4 days before assembling the recipe.
folded edge of the dough at 12 o’clock and neaten the rectangle. Roll out the dough again into the elongated rectangle using firm strokes. Fold it again into thirds. Use a soft brush to dust off any excess flour on the surface. Place the dough in a large plastic freezer bag (you can use the one the butter was in) and refrigerate it for 15 minutes to chill. The chilling period rests the gluten and firms the butter to allow continued rolling.
Cooling rack Repeat the process of rolling out and folding into thirds 2 more times. Take care not to tear the dough or allow the butter to get too soft while rolling. Remember to adjust the corners as you are working to keep the edges square, and to move the dough constantly to avoid sticking. Dust with flour as needed; you will use up the entire extra 1/3 cup.
With a large knife or pastry wheel, connect the points, cutting 5 perfect triangles and 2 half-triangles on the ends. Take care to cut cleanly and not pull on the dough. Press the two half-triangles together to make one. You will have 6 large triangles. If any edges are uneven, just trim them. Save any extra strips of dough; they can be placed on top of the croissants before you roll them and be incorporated into the roll. Slash a cut about 1 inch long into the center of the base of each triangle.
How to Freeze and Thaw Croissants To Freeze Baked Croissants As soon as they have completely cooled, freeze croissants in plastic freezer bags. To serve, place the frozen croissants on a baking sheet and heat in a preheated 350ºF oven, uncovered, for about 10 minutes to thaw, warm, and restore flakiness. To Bake Frozen Raw Formed Croissants As mentioned in Step 9 of the croissant recipe, you can freeze raw, formed croissants for up to 2 months.
1 tablespoon flour 1/ 2 recipe croissant dough, chilled overnight and cut into triangles Sifted confectioners’ sugar, for dusting Beat the filling ingredients together in a medium bowl until light and fluffy. Place 2 heaping tablespoons of filling in the center of the base of each triangle before rolling in Step 9. Roll up, let rise, and bake as for croissants. Dust with confectioners’ sugar before serving. If you have any leftover filling, it can be stored in the refrigerator for up to 1 month.
SWEET CHEESE PUFF CROISSANTS Makes about 24 puffs Natural cream cheese, unlike most packaged cream cheeses, contains no stabilizers, like vegetable gum, so it is very soft. It sort of melts in your mouth. This is the type of cream cheese called for here, but the packaged variety will also work fine. You will also need miniature muffin tins 21/4 inches in diameter for this two-bite pastry. Good for breakfast or on the tea table.
puff. Set the puffs in ungreased 21/4-inch diameter muffin cups. Let rise, uncovered, at room temperature until puffy, about 30 minutes. Twenty minutes before baking, preheat the oven to 375ºF. Bake the puffs for 15 to 18 minutes, or until golden brown and the filling is set. Cool for 10 minutes in the pan and then remove to a cooling rack. Dust with confectioners’ sugar before serving.
CHOCOLATE BREADS Chocolate comes from the seeds of the cacao tree indigenous to Central and South America. Cacao beans C were accepted as taxes and used for currency and were a royal food among the Aztecs and Mayans for centuries before the Spanish conquest. Chocolate was shipped back to Europe with the plunder of the Aztec civilization, and quickly became a rich drink for continental royalty and high society. In the sixteenth century, it was the top luxury export from the New World.
stored dark chocolate is good for years; milk and white chocolates should be used within a year. Stored in a cool, dark place, cocoa keeps indefinitely.
CHOCOLATE CHALLAHC Challah is a traditional Jewish egg bread, often described as more of a cake than a bread, that adapts well to the addition of chocolate, both in the dough and with chips added to create pockets of melted chocolate. This version is completely unconventional, but delightful nonetheless. Serve it with whipped cream cheese for brunch.
4 cups bread flour 2/ cup sugar 3 1/ cup unsweetened Dutch-process cocoa powder 3 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast 2/ cup semisweet chocolate chips 3 Place the ingredients, except the chocolate chips, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Sweet Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.
MEXICAN CHOCOLATE BREAD Southwestern and Mexican bakers have a special love of spices. Even their chocolate contains hints of cinnamon, coffee, and orange. Sometimes I grate Mexican brown sugar, piloncillo, a cross between our light and dark brown sugars, to use in place of the brown sugar called for here. For the chocolate chips, I often use coarsely grated Ibarra brand chocolate from Mexico.
2 large eggs 4 tablespoons unsalted butter, cut into pieces 31/2 cups bread flour 1/ cup light brown sugar 3 1/ cup unsweetened Dutch-process cocoa powder 4 1 tablespoon plus 1 teaspoon gluten 11/2 teaspoons salt 11/2 teaspoons instant espresso powder 1 teaspoon ground cinnamon 2/ cup bittersweet chocolate chips 3 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Place all the ingredients in the pan according to the order in the manufacturer’s instructions.
remove the double boiler from the heat. Let stand until the chocolate is melted. Always melt chocolate uncovered. When you are using a double boiler, make sure the water in the lower pan doesn’t touch the upper pan. In a conventional oven: Place coarsely chopped chocolate in an ovenproof glass or other ovenproof dish in a preheated 300° to 350°F oven. Check the chocolate every 5 minutes and remove it when it is melted.
CHOCOLATE BREAD WITH DATES AND PISTACHIOS Ilove dates in bread—they are very sweet just on their own, and lend their sweetness to the bread. The date palm is a versatile, important plant. It is a tree that continues to grow and give fruit for over 100 years, letting old leaves fall off as new ones are formed, the stack growing higher and higher. There is a myth that after the world was created, Allah made the date palm out of the material left over from fashioning Adam.
4 cups bread flour 2/ cup sugar 3 1/ cup unsweetened Dutch-process cocoa powder 3 1 tablespoon plus 1 teaspoon gluten 11/2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 7/ 8 1/ 3 cup snipped pitted dates cup chopped pistachios Place the ingredients, except the dates and pistachios, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Sweet Bread cycle; press Start.
CHOCOLATE CHERRY BREAD The southwestern corner of Germany just across the river from Alsace and bordering Switzerland—the region of Baden in the Black Forest—is known for having the best food in the country. The combination of chocolate and cherries is a traditional culinary favorite there, a reflection of the fertile orchards of the area.
11/3 cups milk 1 large egg 3/ teaspoon vanilla extract 4 3/ teaspoon almond extract 4 4 tablespoons unsalted butter, cut into pieces 33/4 cups bread flour 1/ cup unsweetened Dutch-process cocoa powder 2 1/ cup light brown sugar 3 1 tablespoon plus 1 teaspoon gluten 11/2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 7/ 8 cup snipped glacéed tart dried cherries Place the ingredients, except the cherries, in the pan according to the order in the manufacturer’s instructions.
Since I adore custard in any form, I prefer a bread pudding that merges the dense texture of the moist bread with a flan-like silky custard. As quick and easy as bread puddings are to assemble and bake, somehow I think they have gotten a bad reputation by consistently being too bready. You can increase or decrease the amount of bread in any recipe given here; experiment until you achieve the texture you like.
With an electric mixer, beat the sugar and eggs until thick and light. Add the extracts. Pour into the milk-bread mixture and stir briefly. Scrape into the baking dish. Dot the top with butter and sprinkle with the almonds, if you are using them. Cover the pudding with foil that has been sprayed with butter-flavored cooking spray. Bake for 35 to 40 minutes, or until the custard is set, but still moist, and the sides are firm. It will look underbaked.
Fresh Fruit Bread Pudding Place 1/2 to 1 cup of fresh blueberries, chopped fresh pears, chopped fresh apricots, or chopped fresh peaches in the bottom of the greased baking dish. Pour the pudding mixture over the fruit. Chocolate Bread Pudding Serves 20 The recipe for this ultra-rich bread pudding is from Greg Topham, executive chef of East Meets West, an upscale catering company in Boston. This is a recipe Greg first learned when he was ten years old, from a Polish woman who came to live in his home.
Place the bread cubes on a large baking sheet. Toast until golden brown, about 15 minutes. Combine half of the chocolate and the milk in the top of a double boiler and melt the chocolate over simmering water that does not touch the bottom of the pan. Stir with a whisk. Set the remaining 11/2 pounds of chopped chocolate aside. Butter a 2-gallon ceramic baking dish (Greg uses large ceramic roasting pans available from Crate and Barrel) or two deep 4-quart casseroles.
PAIN AUX TROI S PARFUMS The combination of pistachios, chocolate, and mint, the three perfumes, is sublime. Serve each slice with a candied mint leaf for a superb party dessert.
31/2 cups bread flour 1/ cup sugar 3 4 tablespoons unsweetened Dutch-process cocoa powder 1 tablespoon plus 2 teaspoons gluten 11/2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 2/ 3 1/ 2 cup bittersweet chocolate chips cup chopped pistachios Place the ingredients, except the chocolate chips and pistachios, in the pan according to the order in the manufacturer’s instructions. Set crust on light and program for the Sweet Bread cycle; press Start.
at room temperature, uncovered, for 24 hours. Transfer the leaves to a shallow airtight plastic container, separating the layers with parchment paper. Store in the refrigerator for up to 4 weeks.
ITALIAN CHOCOLATE BREAD WITH AMARETTO ICING When I first discovered amaretto liqueur, I loved to have it on hand when I had parties. I would have a bottle on the table, and my guests and I would have some in our coffee, over ice cream, and even drink little sips of the viscous liquid on its own. Amaretto is made from bitter almonds and apricot kernels, which add more almondy flavor.
For the amaretto icing: 1/ cup sifted confectioners’ sugar 2 1 1 /4 tablespoons amaretto liqueur 1 to 2 teaspoons hot milk Preheat the oven to 350ºF. To skin the nuts, bring the water to a boil in a saucepan. Add the baking soda and the nuts. Boil for 3 to 5 minutes; the water will turn black. Pour the nuts into a colander and run under a stream of cold water. Using your fingers, slip off each skin, and place the nuts on a clean dish towel. Pat dry and place on a clean baking sheet.
3 tablespoons amaretto liqueur 4 tablespoons unsalted butter, cut into pieces 33/4 cups bread flour 1/ cup sugar 2 3 tablespoons unsweetened Dutch-process cocoa powder 1 tablespoon plus 1 teaspoon gluten 11/2 teaspoons salt 11/4 teaspoons ground cinnamon 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast For the amaretto icing: 1/ cup sifted confectioners’ sugar 2 1 1 /4 tablespoons amaretto liqueur 1 to 2 teaspoons hot milk 809
HOLIDAY BREADS I love baking for Christmas and Easter, having lots of good homemade bread around is just part of all the festivities. I Brisk weather is balanced by the warm aromas emanating from the kitchen. Early spring warmth and color are enhanced by a golden loaf of fresh bread resting on a piece of lace. This is an unspoken language that translates into comfort and nurturing.
HUNGARIAN SPRING BREAD I love waking up on Easter morning and having a beautiful loaf of sweet bread waiting to be eaten. Hungarian bakers are known for their sweet breads and strudels and, of course, for the sour cream in their doughs. This coffee bread would normally be made in a kugelhopf or bundt pan, but I just make it in the bread machine and give it a nice lemon icing. Serve it within twenty-four hours of baking.
yeast 1/ 3 1/ 3 cup golden raisins cup diced lemon confit or candied lemon peel 1/4 cup pecan pieces 1 tablespoon unbleached all-purpose flour To make the dough, place the dough ingredients, except the raisins, lemon peel, and pecans, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Sweet Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) Sprinkle the fruit and nuts with the tablespoon of flour.
CARDAMOM EASTER BRAID Makes 1 large loaf I love the look, the enticing aroma, and the flavor of this large sweet bread braid. Fresh-ground cardamom has been a favorite of mine ever since my baker-friend Judy Larsen introduced me to it thirty years ago when she gave me her mother’s Scandinavian white bread recipe delicately flavored with the spice. This is a variation of that bread. Judy would also top this braid with a confectioners’ sugar icing.
Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately turn the dough out onto a lightly floured work surface. Pat into a fat rectangle and sprinkle with the raisins or fruit. Fold the dough over in thirds and knead gently to distribute evenly. Cover with a clean tea towel and let rest on the work surface for 15 minutes to relax the dough. Divide the dough into 3 equal portions.
Combine the sugar, honey, corn syrup, and water in a deep, heavy saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the sugar dissolves, about 3 minutes. Using a pair of metal tongs, immerse the fruits in the syrup, taking care not to splash the syrup or crowd the fruit. Bring the mixture to a low boil without stirring. Immediately reduce the heat to medium-low and simmer.
SUZANNE’S EASTER BREAD WITH VANILLA CREAM CHEESE FROSTING My friend Suzanne Rosenblum bakes this rich egg bread (using liquid egg substitutes) in a rectangular glass pan, which makes it a perfect fit for the medium Federal Express box, and ships it all over the United States to members of her family for Easter. She encloses directions for icing the bread ( 1/2 can each of Duncan Hines Vanilla Frosting and Duncan Hines Cream Cheese Frosting mixed together with 2 teaspoons of hot water).
21/4 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast 1/ 2 1/ 2 1/ 3 cup dried figs, stemmed and chopped cup pitted dried prunes or dates, chopped cup dried pineapple, chopped 1 tablespoon unbleached all-purpose flour, for sprinkling To make the dough, place the dough ingredients, except the dried fruit, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start.
the bread on a serving platter or board. Spread the frosting all over the top. It is okay if the frosting drips down the sides of the bread. The Perfect Gift—Homemade Bread Whether sent in the mail or delivered by hand, homemade bread made in the bread machine is a welcome gift at any time of the year. As a hostess gift, for a birthday, christening, or for any holiday, it is a wonderful way to treat the special people in your life.
some beautiful paper; this is something else you could do ahead of time, if you wish. Breads for Christmas should be sent by the end of the second week in December for Christmas delivery. At other times of the year, one week ahead of when you want the bread to arrive is soon enough to mail it. If the loaf was baked outside the machine, you can send it right in the pan in which it was baked.
EASTER RYE BREAD WITH FRUIT The first time I had this bread was the first time I tasted a sweet rye bread. But it is traditional in Scandinavia, where they bake a wide repertoire of breads with rye flour, especially for holidays and celebrations. Cardamom seeds, in their papery pods, look like miniature Christmas tree ornaments. To use whole cardamom in baking, crumble the pod, set the seeds on a piece of waxed paper, and fold over the waxed paper to encase the seeds. Then crush them with a rolling pin.
2-POUND LOAF 1 cup water 3 tablespoons brandy 1 large egg 1/ cup vegetable oil 4 3 cups bread flour 1 cup light or medium rye flour 2/ cup chopped almonds 3 1/ cup dark brown sugar 4 1 tablespoon plus 1 teaspoon gluten 2 teaspoons crushed cardamom seeds Grated zest of 1 lemon Grated zest of 1 orange 11/2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast 11/4 cups golden raisins Place the ingredients, except the raisins, in the pan according to the order in the manu
KULICH Makes 1 cylindrical loaf Russian Orthodox Christians celebrate Easter with this sweet bread. Kulich, a bread in the tradition of brioche, is a tall loaf, shaped rather like a puffy mushroom and traditionally decorated with strips of dough that form the Cyrillic alphabet initials for the words “Christ is Risen.
Confectioners’, raw, or pearl sugar, for dusting Combine the raisins and rum, currants, and dried apricots in a small bowl. Cover and macerate at room temperature for 1 hour. Place the dough ingredients, except the fruit and almonds, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. Grease a 7-inch (#18) charlotte mold, 5-pound honey tin, or 2-pound coffee can. Fold a length of aluminum foil in half lengthwise to make a collar 6 inches high.
berries. 2 cups dark or muscat raisins 2 cups dark rum Place the raisins in a spring-top jar. Cover with the rum. Replace the jar cover tightly and let the raisins stand at room temperature overnight if using the next day. For longer storage, keep in the refrigerator. Raisins will be soft and plump. Each time you remove some raisins to use, make sure the remaining raisins are still covered with rum. Refrigerated, these keep indefinitely.
with vanilla), in addition to being used as a culinary spice. In bread machine baking, you can use a vanilla extract, powdered vanilla, or whole beans. I use all types of vanilla. It gives great character to breads, and works well with many other accent flavors, like coffee, cocoa, sweet spices, raisins, other extracts such as almond, lemon, or orange, and spirits such as rum or brandy. It is wonderful with corn.
doughs with fresh and dried fruits. Some bakers make their own blend of extracts. There are many instructions, too, for making your own vanilla extract by placing the beans in brandy or vodka. I have never had great luck with this, as it takes lots of beans (one to three are just not enough) to get anywhere near the intense flavor of a premium vanilla extract. Vanilla Powder Powdered vanilla, which is very popular in Europe, is made by spraying ribbons of vanilla onto sheets of dextrose in radiant ovens.
more sugar to cover. Use vanilla sugar, in addition to the extract called for, in place of the regular sugar in a sweet bread or icing. Vanilla confectioners’ sugar is great for dusting a fresh loaf of sweet or holiday bread. Pieces of vanilla bean can be added to the drip basket with the ground coffee to brew up a vanilla-infused pot. Or you can use the same method as with the sugar —bury pieces of a vanilla bean in your stored coffee beans, and they will take on the vanilla flavor.
PORTUGUESE SWEET BREAD This is a buttery Portuguese holiday bread known as Pão Doce, a descendant of the traditional festival bread native to mainland Portugal and the Azores known as Folar da Páscoa. The large Portuguese population in New England has brought so much fame to this ethnic bread, though, that Portuguese sweet bread is now almost synonymous with New England. Often the loaf has a whole colored egg, a symbol of the Resurrection, set into its top, covered with a cross of dough.
2 large eggs 4 tablespoons butter, melted 1/ teaspoon lemon extract 2 1 tablespoon plus 1 teaspoon vanilla extract or vanilla powder 33/4 cups bread flour 1/ cup light brown sugar 2 1 1 /2 tablespoons instant potato flakes 1 tablespoon gluten 2 teaspoons salt 3 teaspoons SAF yeast or 1 tablespoon plus 1/ teaspoon bread machine yeast 2 Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic or Sweet Bread cycle; press Start.
PUMPKIN CHALLAH Makes 2 braided loaves You can make this egg bread with any type of winter squash puree, but canned pumpkin is best since it is very thick and rich-flavored. This is a totally untraditional challah, but it is great for holiday dinners. Serve it with a savory butter for dinner, use it to make sandwiches with leftover turkey.
of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface; divide into 6 equal portions. Using your palms, roll each section into a fat cylinder about 12 inches long and tapered at each end. Be sure the ropes are of equal size and shape. Place 3 of the ropes parallel to each other and braid like you are braiding hair. Transfer The loaf to the baking sheet. Pinch the ends into tapered points and tuck them under. Repeat with the remaining portions.
tenderize. When the peels are frozen, they are ready to slice. Slice the peel thin by hand or in a food processor with a 14-inch slicing disc. Place the peel in a large nonreactive saucepan and cover with cold water. Simmer over medium heat, uncovered, for about 10 to 15 minutes, until tender. Remove from the heat and let stand for 1 hour. Drain and set aside. Repeat this process two more times to leech out the bitterness. Drain and press out any extra water.
HOLIDAY RAISIN BREAD WITH CANDIED PEELS For centuries and centuries in places as diverse as the Middle East, India, China, Egypt, and ancient Greece, people coated fruits with honey to preserve them. Candied peels, known as frutti confetti, were considered a condiment and dessert; they served as the final course of many a meal, as well as official presents for royalty and the pope in the Middle Ages. Confectioners were considered artists just like sculptors, painters, and goldsmiths.
11/3 cups milk 3 tablespoons honey 4 cups bread flour 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 1/ 2 1/ 3 cup rum raisins cup chopped candied grapefruit peel or candied lemon peel (opposite) 1/ cup chopped candied orange peel (opposite) 2 Place the ingredients, except the raisins and candied peels, in the pan according peels, in the pan according to the order in the manufacturer’s instructions.
AMARETTO BREAD I know its richness makes it a naughty pleasure, but I adore commercial eggnog with its flavors of nutmeg and spirit extracts. Oh, the consistency!—creamy and smooth. Here is a bread in which eggnog contributes the essence of the holiday season to every bite. Since different brands of eggnog have different viscosities, be prepared to add another tablespoon or so here if yours is especially thick. This loaf is wonderful for toast and great for bread pudding.
2-POUND LOAF 1 cup (4 ounces) whole almonds 11/3 cups commercial eggnog 1/ cup amaretto liqueur 3 2 large egg yolks 3 tablespoons unsalted butter, cut into pieces, or almond oil 4 cups bread flour 2 tablespoons sugar 1 tablespoon plus 1 teaspoon gluten 11/2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast 1/ 4 cup Almond Confectioners’ Sugar, for dusting (opposite) Preheat the oven to 350ºF.
Sugar before slicing. Almond Confectioners’ Sugar Either as an ingredient in a bread or for dusting over the top, a flavored nutsugar powder is an old professional trick. Almonds are the perfect nut to use, since they are lowest in oil. This makes a fluffy sugar that keeps at room temperature for up to 1 month in an airtight container. 1 cup blanched almonds 11/4 cups confectioners’ sugar Place the nuts in the workbowl of a food processor with half of the confectioners’ sugar.
ANISE CHRISTMAS BREAD This is a simple, beautiful, Mexican-style holiday bread flavored with candied cherries and anise extract. It is a perfect bread for end-of-the-year festivities since anise is traditionally served at the end of a meal to signify a wish for good fortune. The dough turns a lovely pink hue as the cherries are incorporated into it by the kneading blade. If you like a fancier loaf, glaze it with Confectioners’ Sugar Icing after baking.
1 large egg plus 1 egg yolk 3 tablespoons unsalted butter, cut into pieces 1 teaspoon anise extract 31/2 cups bread flour 1/ cup sugar 4 3 tablespoons dry buttermilk powder 1 tablespoon plus 1 teaspoon gluten 11/2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast 1 cup whole glacéed cherries or chopped glacéed apricots Holiday Glacéed Dried Fruit Place the ingredients, except the cherries or apricots, in the pan according to the order in the manufacturer’s instructions.
CHAMPAGNE-SOAKED BABA Baba is a traditional bistro dessert. Its round cylindrical shape crosses over perfectly to tall bread machine pans. This is a grand baba, as opposed to individual petite babas. Baba is plump like a plush toy—soaked in a spirited champagne syrup, glazed, and then cut into wedges or slices to serve with sweetened whipped cream. Serve it the day it is made or no more than one day later for the best texture.
1/ 2 cup sweet champagne or Asti Spumante 1/ 3 cup apricot jam For apricot glaze: 2-POUND LOAF For the dough: 1/ 2 cup water 3 large eggs 1/ cup (1 stick) unsalted butter, melted 2 3 cups bread flour 2 tablespoons sugar 3/ teaspoon grated lemon zest 4 3/ teaspoon salt 4 13/4 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast For the soaking syrup: 3/ 4 3/ 4 1/ 2 cup sugar cup water cup sweet champagne or Asti Spumante 1/ 3 cup apricot jam For apricot glaze: To make the dough, place all the
Sweet Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough will be batterlike. Meanwhile make the soaking syrup. Combine the sugar and water in a small pan and heat until sugar is dissolved, about 5 minutes. Cool until warm. Add the champagne; set aside. When the baking cycle ends, place the pan on a rack; pierce the top of the baba in a few places with a bamboo skewer. Turn out of the pan onto a deep plate.
VENETIAN PANETTONE Makes 1 large or 2 small loaves Panettone is a Christmas bread that is made all over Italy. It has a traditional Italian combination of orange peel, citron, and raisins in an airy egg bread dough. While panettone was known and eaten in the Middle Ages, it had a different shape than it does now. It looked like an Irish soda bread, a round freeform loaf with a cross on top.
2-POUND LOAF 2/ 3 1/ 2 cup golden raisins cup orange confit or minced dried apricots 3 tablespoons minced dried pineapple or candied citron 11/3 cups water 3 tablespoons honey 6 tablespoons unsalted butter, melted 4 large egg yolks 3 teaspoons vanilla extract or Fiori di Sicilia 4 cups bread flour 1/ cup vanilla sugar 4 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Sifted confectioners’ sugar, for dusting Place the dried and candied fruit in a small bowl and toss with 2 tab
To make two small loaves: Divide the dough into 2 equal pieces. Form the pieces into tight round balls and place on the baking sheet, at least 3 inches apart. With kitchen shears, cut an X 1/2 inch deep into the top of each loaf. Cover loosely with plastic wrap and let rise again at room temperature until doubled in bulk, about 1 hour. Twenty minutes before baking, preheat the oven to 375ºF.
maining ingredients in another bowl and beat until smooth. Fold in the whipped cream. Store, covered, in the refrigerator.
STOLLE DE NÖEL Makes 2 flat loaves When forming this dough into a loaf to bake in the oven, please note that the traditional flat shape given here is the best for the density of this bread. The dough is rich in butter and dried fruits with a rather firm, dry texture. It is very easy to shape. Think of it as a great big Parker House roll. Stollen keeps perfectly for two weeks at room temperature well wrapped in plastic.
meg, for sprinkling 3/ cup sifted confectioners’ sugar, for dredging 4 For the fruit: 3/ 4 1/ 2 1/ 4 1/ 4 cup dried tart cherries cup minced dried apricots cup dried currants cup golden raisins 3 tablespoons amber rum 3 tablespoons boiling water 2 tablespoons unbleached all-purpose flour To prepare the fruit, place the dried fruit in a small bowl and cover with the rum and boiling water. Set aside over night to cool and plump.
Brush the surface of each oval with melted butter and sprinkle each with half of the nutmeg sugar. Make a crease down the center of the oval and, without stretching, fold from the long edge over to within 3/4 inch of the opposite side (it will be slightly off center), forming a long, narrow loaf. Taper the ends by pinching and rounding the points slightly. Press the top edge lightly to seal. Repeat to form the second stollen. Transfer the stollens to the baking sheet and place about 4 inches apart.
Holiday Breads for Entertaining Aside from serving holiday breads toasted in the morning for breakfast or with tea in the afternoon, you can incorporate them beautifully into elegant, yet personal, family meals and entertaining. This is where your freezer will come in handy—the breads can be baked up to a month ahead, frozen, and then decorated and glazed just before serving.
Hot Mulled Red Wine & Hot Spiced Apple Juice Eggnog with Brandy & Rum on the Side Champagne, White Wine & Asti Spumante Mineral Water Seasonal Crudité Basket with Hot Artichoke Dip Elegant & Rustic Cheeses with Seasonal Fresh Fruit Savory Appetizer Cheesecake Mushrooms Stuffed with Pancetta and Herbs Teriyaki Sesame Chicken Wings Side of Smoked Salmon with Flavored Cream Cheeses & Bagels Capers & Lemon Cold Crab Pâté Eggplant Caponata on French Bread Prosciutto-Wrapped Asparagus Spinach & Feta Filo Triangle
BOLO REI Makes 1 ring loaf Spanish and Mexican holiday breads are always sweet like this one, shaped into an oversized donut-like ring. Called bolo rei in Portuguese, and rosca in Mexico and the Iberian peninsula, it even shows up in Italy as aciambella. The shape comes from when breads were designed as circular objects to symbolize spiral or coiled serpents.
died citrus peel, or candied angelica, for decorating Place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be firm and pliable. Line a baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface. Without working the dough further, roll out with a rolling pin to a 9-by-18-inch rectangle.
GREEK SWEET BREAD Makes 1 round loaf Those of the Greek Orthodox faith have a sweet bread for every major holiday. At Easter there is Lambropsomo, for Christmas, Christopsomo, and for New Year’s Day Vasilopita, or St. Basil’s Bread. The same basic dough is used for each bread, but the flavoring and shape vary. I shape this loaf into a simple large round. But do vary the flavorings—large round. But do vary the flavorings—two variations are given here. I use apple pie spice in the bread.
2 tablespoons corn syrup 2 tablespoons honey 2 tablespoons orange juice 2 tablespoons white or black sesame seeds (nigella) 2-POUND LOAF For the dough: 7/ 8 1/ 4 cup fat-free milk cup plus 1 tablespoon fruity olive oil 1 large egg plus 1 egg yolk 33/4 cups bread flour 1/ cup honey 3 Grated zest of 1 orange or lemon 1 tablespoon plus 2 teaspoons gluten 2 teaspoons salt 11/4 teaspoons apple pie spice 1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast For the glaze: 2 tablespoons cor
Line a baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface. If you are making one of the variations, pat the dough into a fat rectangle and sprinkle with the desired additional ingredients; then fold the dough over, kneading it gently to distribute the additions evenly. Knead the dough into a tight round and place it on the prepared pan.
Soak the dried figs in boiling water for an hour to soften them, or use canned figs. Add the raisins, figs, and nuts as instructed in Step 2. Greek Easter Bread For 11/2-pound loaf: 1/ 2 cup golden raisins For 2-pound loaf: 2/ 3 cup golden raisins Add the raisins as instructed in Step 2.
GOLDEN PANDOLCE Makes 2 round loaves From the north of Italy, the original home of the early Etruscans, comes this delicate fruit and nut bread that is good for Easter or Christmas. Pandolce simply means “sweet bread” in Italian. I love the rustic shape of its decorative top; it reminds me of a court jester’s cap. Serve this for brunch with some fresh goat cheese and honey.
2-POUND LOAF 3/ 4 cups golden raisins 3 tablespoons Marsala 1 tablespoon flour 2/ 3 2/ 3 cup milk cup water 3 tablespoons Marsala 1/ cup olive oil 3 11/2 tablespoons orange-flower water 11/2 teaspoons vanilla extract 4 cups bread flour 1/ cup sugar 3 1/ cup chopped pine nuts 4 1 tablespoon plus 2 teaspoons gluten 11/2 teaspoons salt 3/ teaspoon aniseed, crushed 4 21/2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast 11/2 tablespoons butter, cut into 8 pieces, for topping 1 tablespoon sugar, for s
cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface and pat into a fat rectangle. Lift the raisins out of their liquid with a slotted spoon and toss them with the tablespoon of flour. Reserve the liquid. Sprinkle the dough with the raisins. Fold the dough over and knead gently to evenly distribute. Knead into a tight round and divide into 2 equal portions. Shape each portion into a round loaf. Place the rounds on the prepared pan.
MARZIPAN KRINGLE Makes 1 large loaf I love bread made in the beautiful pretzel shape. Whole loaves shaped into pretzels may be unfamiliar to you, but for centuries this has been the shape of bread made for weddings and holidays. Some bakers prefer to shape this loaf into a thick horseshoe instead. Marzipan, also called massepain in French—simply almond paste—is one of my favorite fillings. It is a combination of ground almonds, sugar, and egg whites beaten into a meringue.
3/ 4 cup chopped almonds For the glaze and topping: 3 tablespoons raw sugar 1 egg white beaten with 1 tablespoon water 1/ cup sliced almonds 2 Place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Scrape the dough into a greased 4-quart plastic container (I spray with a butter-flavored cooking spray) and cover.
EXPRESS LANE BREAD No-Yeast Quick Breads 865
Banana Bread Granola Breakfast Bread Fig Bread Orange Poppyseed Bread with Orange Syrup White and Dark Chocolate Tea Cake Toasted Coconut Bread Bourbon Nut Bread Dried Cranberry Tea Bread Cardamom Tea Bread Welsh Bara Brith Orange Gingerbread with Orange Whipped Cream Carrot Bread Zucchini Bread Cornbread Anadama Quick Bread 866
Quick breads are exceptionally popular with bakers, and it was only a matter of time before bread machine manufacturers added a cycle specifically for making them. Even after decades of professional yeast baking experience, when I am baking for myself, I often make this type of loaf. Not only do quick breads allow me to quickly assemble the ingredients from an elementary pantry, but I can include my favorite seasonal ingredients in the loaves.
contribute to the over-all flavor. This may be oil (I always use a cold-pressed variety when using an olive, seed, or nut oil), a melted solid fat, like butter, margarine, or vegetable shortening (I always use unsalted butter—the flavor is delightfully sweet), or a fat substitute, such as applesauce or prune puree. The bread machine cannot cream sugar and butter, so you must use butter melted or at very soft room temperature.
the top lightly with your finger, it is a sure sign that the loaf needs more baking. Often the top of a bread machine loaf will not be browned as one baked in a conventional oven. The last test for doneness is to insert a cake tester into the center of the loaf; it should come out clean with no crumbs or batter attached. On some machines, the Quick Bread/Cake cycle has an extra feature that allows you to program additional baking time in one minute intervals, if you need it.
held hors d’oeuvres with seafood, meat, or poultry fillings or toppings. One of my standard holiday and birthday gifts is a homemade quick loaf accompanied by the recipe. Quick loaves stay fresh for about four days.
BANANA BREAD I am a banana bread lover, like so many bakers, and so I have recipes for many variations, some smooth and others filled with nuts and dried fruit; this one has the crunch of walnuts. I let this loaf stand, wrapped in plastic in the refrigerator overnight, before serving to meld the flavors and set the luscious texture; the bread is excellent chilled. This banana bread is even good enough to serve with a scoop of vanilla ice cream and lightly drizzled with chocolate sauce for dessert.
Place the banana mixture and the rest of the ingredients in the bread pan according to the order in the manufacturer’s instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. When the machine beeps at the end of the cycle, check the bread for doneness.
GRANOLA BREAKFAST BREAD Oats and other rolled grains are an excellent addition to quick breads. They are also the basic ingredients in granola, a very popular cereal blend, usually containing oats, dried fruit, nuts, and sunflower seeds all moistened with some honey and oil and baked in a slow oven. Since granola is called for here, you could call this loaf a dressed-up oatmeal bread. Granola can be lowfat or high-fat, depending on the ingredients.
Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and lumpy. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger.
FIG BREAD The history of the fig is as old as the history of man. Adam covered himself with a fig leaf in the Garden of Eden, the Romans loved the food of the fig tree, and the fig tree was brought to the New World, along with grapes, by the Spanish. The fig can be eaten fresh in the summer and dried in the winter; its delightful sweet nature makes it a favorite in baking. Use the pale Calimyrna, the top produced variety, or the dark purple Mission fig.
Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the apple-fig mixture with the liquid ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. When the machine beeps at the end of the cycle, check the loaf for doneness.
ORANGE POPPY SEED BREAD WITH ORANGE SYRUP The aromatic poppy seed is a favorite crunchy addition to quick breads. Soaking the seeds before adding them to the batter accentuates their elusive flavor. Poppy seeds can range from a clear slate blue to blue-black in color, with a corresponding wide range of sweetnesses. Store poppy seeds in the freezer to prevent rancidity because, like nuts, they have a high oil content. Cut this excellent bread into thick slices and serve it with tea.
structions, adding the poppy seeds and milk with the liquid ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. While the loaf is baking, make the orange syrup. Combine the sugar and orange juice in a small saucepan and heat over low heat until the sugar just dissolves. Set aside. When the machine beeps at the end of the cycle, check the loaf for doneness.
fered the choice of light, medium, or dark crust settings, and the cycles lasted 69, 79, or 89 minutes, depending on which crust setting I chose. Other machines have a 110 minute or a 120 minute quick bread cycle, and some of these do not offer a choice of crust setting. The differences in time are due to different baking temperatures. Most machines begin baking as soon as the batter is mixed, but a few have a long pause between mixing and baking.
WHITE AND DARK CHOCOLATE TEA A CAKE This is a deep, dark chocolate bread with some white chocolate chips added to the batter. Vanilla extract and espresso powder act as flavor enhancers for the chocolate, an old professional baker’s tip. It is so incredibly good, you’ll be glad this recipe makes a large loaf. The loaf is quite delicate, so be sure to let it stand in the pan the full time and turn it out gently.
toothpick or metal skewer will come out clean when inserted into the center of the bread. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing. Wrap tightly in plastic wrap and store at room temperature.
TOASTED COCONUT BREAD A whole coconut is just the kernel of the fruit that grows on the most common tree in the tropics. The inside of the coconut starts out gelatinous and firms up into the coconut meat we recognize as shredded coconut. Be sure to use unsweetened coconut, as sweetened coconut is very moist and not right for this bread. I use Cook’s Cookie Vanilla extract, a blend of two different types of vanilla. Available in most supermarkets, its floral aroma is perfect for this recipe.
tions, adding the coconut with the dry ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger.
toothpick will come out clean when inserted into the center of the cake. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 5 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and store at room temperature.
BOURBON NUT BREAD This bread has a firm texture so it slices perfectly, a moist crumb, and a flavorful, buttery essence of nuts infused into it during baking. I tend to make nut breads most often during the cool fall and winter months, and stash lots of loaves in the freezer for unexpected visitors and for gifts. As with all quick bread loaves, wrap this one tightly in plastic wrap and let it rest overnight before slicing to develop flavor and texture.
brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and chill overnight, or for up to 3 days, before serving.
DRIED CRANBERRY TEA BREAD Raw cranberries have a definite astringent, yet refreshingly tart taste. Now that Ocean Spray offers dried, sweetened cranberries, commercially called Craisins, you can enjoy their delightfully tangy flavor as a great alternative to raisins. This is a recipe adapted from one of my favorite food writers, Jeanne Jones, known for her development of lowfat spa recipes. The combination of apple juice concentrate and almond extract permeates the entire loaf.
Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the cranberries with the dry ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick. When the machine beeps at the end of the cycle, check the loaf for doneness.
CARDAMOM TEA BREAD Each slice of this breakfast bread is flecked throughout with bits of cardamom, often an underused sweet spice. Native to the Malabar Coast of India, cardamom is the favorite spice of the chilly Scandinavian countries. The papery pod holds a few hard black seeds that can be crushed with a rolling pin or with a mortar and pestle, although cardamom is available already ground. This is another bread that is good toasted the day after baking and spread with raspberry jam.
When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing. Wrap tightly in plastic wrap and store at room temperature.
WELSH BARA BRITH This loaf may sound unusual, but it a favorite tea bread among quick bread lovers and very old-fashioned. While bara brith can also be made with yeast, the main requirement is that the cake be speckled with dried fruit steeped for a few hours in tea, rather like a simple fruitcake the Brits so love. From the land of the bard, a dense, rich loaf to serve sliced and buttered with tea. It is especially good during the holidays.
Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the fruit and all of the soaking liquid with the liquid ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick, smooth, and full of evenly dispersed fruit.
is commonly available, sold under the commercial name of Rumford, as there is no bitter aftertaste. Ideally, use your open can of commercial baking powder within 4 months for the best leavening power. Test for freshness by placing a teaspoon in a small amount of hot water. If it is fresh, it will fizzle rapidly. Homemade Baking Powder You can make your own single-acting baking powder.
ORANGE CREAM GINGERBREAD WITH ORANGE WHIPPED One of the great pleasures of baking gingerbread is the warm, intoxicating fragrance that pervades your kitchen while baking. Gingerbread is often cited as the oldest baked sweet in the world, because it was baked in ancient Greece, many centuries before Christ. Recipes for it were preserved in monasteries during the Dark Ages, although the loaves were more dense than today’s gingerbread.
3/ 4 teaspoon salt 2 tablespoons chopped candied ginger, optional For the orange whipped cream: 1 cup heavy cream 2 tablespoons confectioners’ sugar 2 tablespoons Grand Marnier orange liqueur or thawed orange juice concentrate 1/ teaspoon vanilla extract 2 To make the gingerbread, place the gingerbread ingredients in the pan according to the order in the manufacturer’s instructions.
Bread Machine Baker’s Hint: Storing Quick Breads For short storage, wrap quick breads in plastic for up to one week. The loaves age perfectly at room temperature unless they contain chunks of cheese or other dairy products that can spoil easily, in which case they should be refrigerated. I tend to like most of my loaves chilled, so I store them all in the refrigerator.
CARROT BREAD Carrots are a commonplace vegetable, but the root rises to new heights in a sweet quick bread. Carrots are often seen in paintings by old European masters, which show carrots in a variety of colors, such as purple and yellow. Sometime in the last two hundred years, an orange variety outgrew all others and became our familiar homey vegetable of today. Carrots grow easily and keep for a long time under refrigeration.
bread. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and let sit at room temperature overnight, or up to 3 days before serving.
ZUCCHINI BREAD Zucchini, also known as Italian summer squash, is a vegetable that has made the jump to be a common ingredient in sweet quick breads and cakes with panache. The cylindrical green vegetable is widely available year-round and is also a favorite home gardener’s crop. Good ol’ zucchini bread is the most requested quick bread recipe I ever get, so I thought it was essential to include it in this collection.
When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and store in the refrigerator.
CORNBREAD There is something comforting about the grainy texture of cornmeal in a simple homemade cornbread. The Quick Bread cycle’s fast mixing is perfect for a cornbread—it comes out dense and moist, great for any meal. I like cornbread for dinner with bean soups and chicken dishes. I also like it reheated for breakfast with butter and maple syrup. While this recipe makes a small loaf similar in quantity to one made in an 8-by8-inch baking pan, you can double the recipe for a higher loaf.
When the bread is done baking, immediately remove the pan from the machine. Let the bread stand in the pan for 15 minutes before gently turning it out, right side up, to cool on a rack. Serve warm or at room temperature, the day it is baked, cut into thick slices.
ANADAMA QUICK BREAD This traditional New England bread is usually made with yeast, but combing through old recipes, I found a quick version. Anadama was a staple for the colonial home baker who had cornmeal mush and molasses as daily fare. The melted butter was brushed on with a clean feather, a common tool in the early American baker’s kitchen. This bread is a wonderful surprise—one of the best breakfast breads, nutritious, and it tastes ever so good. Eat it fresh or gently toasted.
When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Brush the top with some melted butter. Wrap tightly in plastic wrap and store at room temperature.
JAMS, PRESERVES, AND CHUTNEYS IN YOUR BREAD MACHINE 905
Fresh Strawberry Jam Blueberry Jam Raspberry Jam Boysenberry Jam Fresh Bing Cherry Jam Fresh Peach Jam Fresh Apricot Jam Kiwifruit Jam Rhubarb Jam Apple Butter Pumpkin Apple Butter Quick and Easy Tomato Ketchup Mango Chutney Peach Chutney Apple and Dried Fruit Chutney 906
Homemade preserves have started to come back into favor during the last decade. They are the best way to deliver the fragrance, flavor, and character of summer’s fresh fruit to your table long after the season has passed. Despite the abundance of good commercial jams, making your own homemade jams remains a gratifying and rewarding experience.
My homemade jams are less sweet than commercial jams, as you may notice. I tend to cut back from the traditional one-to-one sugar-to-fruit proportions that leave the fruit swimming in a clear jelly. These recipes make softer jams. I think they are much more exciting in flavor and color this way, with a balance of fruit flavor and sweetness. As you add the sugar, always do so to your taste, so you can achieve the proper sweetness for your own palate.
Bread Machine Baker’s Hint: Jams and Preserves Made Easy Paying attention to the following guidelines will help you get the best results when making jam in the bread machine. Please note that the recipes in this chapter should only be made in machines that have a Jam cycle. Prepare the fruit by stemming, peeling (if necessary), seeding, or pitting it. Most of my recipes instruct how to cut the fruit for the jam, and most require that you mash the fruit or crush it into coarse pieces.
plenty of heat and steam are released out of the vents in a short period of time. The machine will beep at the end of the full Jam cycle. A jelly or candy thermometer should register about 220°F when inserted into the hot mixture. I remove the pan immediately, and unless I am using heat-resistant jars, such as canning jars, I let it stand for 15 minutes, and then pour the preserves into storage jars. I test each batch for doneness as I take it out of the machine by using the coldsaucer test.
FRESH STRAWBERRY JAM Makes about 21/2 cups jam Use a combination of overripe and unripe berries. If you have the strawberries on hand, but aren’t going to make the jam right away, store the berries, unwashed, wrapped in two layers of paper toweling, in a closed plastic bag in the refrigerator. Because strawberries absorb water quickly, never float berries in water while cleaning them. Just rinse under running water right before using.
BLUEBERRY JAM Makes about 2 cups jam Blueberry jam has a loyal following in the jam-lover’s community. It is a starling midnight-blue color, and some of the berries remain intact when the jam is done, still evident in every spreading. Crème de cassis is a tasty fruit liqueur made from black currants, a fruit that contains one of the highest concentrations of vitamin C. It is extremely low proof and very sweet, a nice addition to this jam.
RASPBERRY JAM Makes about 3 cups jam The raspberry is an intensely flavored berry. Every berry has lots of little pockets called drupelets, each containing its own seed. Hence, it is characteristic of raspberry jam to be dotted with lots of little seeds. There are red, golden, and black raspberry varieties, all quite tart, so add sugar to this jam to taste. Raspberries are very fragile; be sure to pick over the ones you’re using to remove any soft or moldy berries.
BOYSENBERRY JAM Makes about 2 cups jam Boysenberries, a horticultural cross between raspberries, blackberries, and loganberries, usually do not need any pectin to set up when made on the stovetop, but I add some for the bread machine environment. This is also the recipe to use for blackberry jam. A basket of boysenberries is usually a half pint. 11/2- OR 2-POUND LOAF MACHINES 1 pint (about 21/2 cups) fresh boysenberries, rinsed One 1.
FRESH BING CHERRY JAM Makes about 21/2 cups jam This recipe comes from my local cherry grower, Deborah Olson, of Sunnyvale, California, whose family has tended their orchards of Bing, Burlat, Lorraine, Royal Anne, Tartarian, and Black Republican cherries for over a hundred years. I added the pectin so that the jam would set up properly in the bread machine environment.
FRESH PEACH JAM Makes about 21/2 cups jam Peach jam is probably one of the favorites of all time, yet it is difficult to find commercially. Use slightly unripe fruit to get the most pronounced peach flavor. You can also prepare this jam with defrosted frozen, unsweetened peaches. Some peaches are very juicy, in which case the jam will cook up softer. 11/2- OR 2-POUND-LOAF MACHINES 3 to 4 large peaches (about 1 pound) 1 cup sugar, or to taste 2 tablespoons fresh lemon juice One 1.
FRESH APRICOT JAM Makes about 21/2 cups jam I grew up in the Santa Clara Valley in Northern California, where the wonderful climate produces the finest apricots grown in America. Unfortunately, many of the apricot trees were gradually pulled out as houses were built and the Silicon Valley was created, but there are still a few precious apricot trees left, dotted around backyards and vacant lots. Apricot jam is part of the legacy of living here, and for good reason— it is luscious.
KIWIFRUIT JAM Makes about 11/2 cups jam A California specialty, this extraordinary recipe is from food writer Lou Pappas. She calls this tropical jam with citrus undertones “dazzling” for its flavor and pale green color. The ancient kiwifruit was known as the Chinese gooseberry, yang tao, until Freida Caplan, specialty produce maven of Southern California’s Freida’s Finest, introduced it as the kiwi to the American market in the late 1960s. Kiwifruit is available year-round.
ing many varieties of cookies. Here are two of the all-time favorites. They are easy and elegant. Granny’s Jammies Makes about 312 dozen cookies Every Christmas my boyfriend’s grandmother presented each of us with a tinful of these soft butter cookies made with her homemade jam.
1/ 2 teaspoon salt 2 cups unbleached all-purpose flour 2 cups thick homemade jam or preserves, such as apricot or raspberry 1 cup sifted plain or vanilla confectioners’ sugar In the workbowl of a food processor, combine the butter, cream cheese, sugar, salt, and flour. Process until the dough just forms a ball. Divide the dough into three equal portions, flatten each portion into a disc, and wrap each disc in plastic wrap. Refrigerate for 1 hour to overnight. Preheat the oven to 350ºF.
RHUBARB JAM Makes about 11/2 cups jam Arhubarb patch is always part of an old-fashioned fruit and vegetable garden. My friend Bob, who grew up in northern Minnesota near the Canadian border, remembers his mother making plenty of rhubarb jam every spring from juicy bundles of stems gathered in a neighbor’s yard. The plant has long, red stalks—the edible part—and large leaves, but the leaves are poisonous. This jam is delicious on whole wheat toast or biscuits.
Fruits High in Natural Pectin Tart apples, cranberries, currants, quinces, damson plums, Concord grapes, papayas, blueberries, and blackberries are naturally high in pectin. The peel of lemons and oranges has a lot of natural pectin. Unripe fruit contains more pectin than overripe fruit. Fruits Low in Natural Pectin Apricots, nectarines, pineapple, rhubarb, strawberries, raspberries, peaches, cherries, mangoes, bananas, and all overripe fruit are low in pectin.
APPLE BUTTER Makes about 2 cups fruit butter This is my version of a recipe from Jeanne Jones, who, in my opinion, creates the best spa food recipes this side of the Rockies. No sugar, no fat. The use of dried apples provides a rich thickness that would take hours to achieve if you used fresh ones. Dried apples are easy to find—my grocery store displays them with the packaged nuts and dried apricots. Use fresh, unfiltered apple juice, also known as sweet cider.
PUMPKIN APPLE BUTTER Makes about 3 cups fruit butter This is a recipe from the Libby’s pumpkin people, which I’ve adapted for the machine. It is wonderful on biscuits, toast, or even dabbed on your oatmeal.
QUICK AND EASY TOMATO KETCHUP Makes about 3 cups ketchup This tangy condiment is a snap when made with canned tomato puree, a great improvement over spending the entire day laboriously peeling and cooking tomatoes that end up reduced to this amount. I make just enough of this ketchup for short-term storage in the refrigerator, saving the fuss of preserving. Bottled commercial ketchup can’t compare to your own batch.
Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, the ketchup will have reduced slightly and thickened. Add salt and pepper to taste. Carefully remove the pan with heavy oven mitts. You can scrape the ketchup into heat-resistant jars right away, using a rubber spatula. For other jars, let the ketchup sit in the pan for 15 minutes before transferring. Serve warm, room temperature, or chilled. Store covered in the refrigerator for up to 2 months.
MANGO CHUTNEY Makes about 2 cups chutney Mangor is the queen of chutneys. In India there are both fresh mango chutneys, which are like salads to cool the palate, and cooked chutneys, like this one, which are more like preserves. Mangoes are considered an exotic fruit here, but in the Himalayas they have been eaten for over 4,000 years and are known as the “pride of the garden.” We get our mangoes from Mexico and the West Indies.
Program the machine for the Jam cycle and press start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the chutney into heat-resistant jars right away, using a rubber spatula. For other jars, let the chutney sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months. Serve at room temperature.
PEACH CHUTNEY Makes about 13/4 cups chutney There is no better condiment than a stone fruit chutney. It has a great fresh flavor enhanced with pungent spices. Narsai David used to market his own nectarine chutney and I used it so often that when it disappeared from the market, I had to create a recipe of my own. This chutney must be chunky, dark, hot, and sweet all at the same time. It is great with Indian food, barbecued meats, pork chops, or pâtés, and as an ingredient in appetizers.
Program the machine for the Jam cycle and press start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the chutney into heat-resistant jars right away, using a rubber spatula. For other jars, let the chutney sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months. Serve at room temperature.
• Marmalade—Similar to a jam, marmalades contain small pieces of fruit and peel suspended in a transparent jelly. Orange marmalade is the best known, but marmalade can also be made from lemons or limes. • Preserves—Preserves are whole fruit cooked with sugar so that the fruit retains its shape and becomes tender. The syrup is clear and the consistency of honey. Preserves are also best made in small batches.
APPLE AND DRIED FRUIT CHUTNEY Makes about 2 cups chutney This is a chutney that I have made for years. Although most traditional Indian cookbooks have a similar recipe, I adapted this from a recipe I got from Chef de Cuisine Vincent Brunetto, who had a restaurant called The Campbell House near my home. He served it for an appetizer in a chilled mound next to homemade pâté and fresh bread.
Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the chutney into heat-resistant jars right away, using a rubber spatula. For other jars, let the chutney sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator, for up to 2 months. Serve at room temperature.
Appendix 1 BITS AND PIECES Crumbs, Croutons, Crostini, and Toasted Appetizers Fresh Breadcrumbs Dry Breadcrumbs Soup and Salad Croutons Large Croutons Herbed Croutons for Soup Melba Toast Sweet Rusks Pita Bread Crisps Garlic Pita Toasts Focaccia Toasts Baguette Crostini Lowfat Garlic Crostini Appetizer Bread Cups Croustades Mushroom Ragoût on Croutons Crostini with Red Pepper—Orange Rouille Artichoke and Mozzarella Crostini Black Olive and Cheese Crostini Herb and Goat Cheese Toast Cinnamon Toast Fingers
Breadcrumbs, toasted croutons, and small toasts are practical and delicious uses for day-old bread. Breadcrumbs B may be fresh or dried, and are sometimes seasoned. Fresh and dried are not interchangeable in recipes, as the dry crumbs absorb more liquid than the fresh. (Be sure to check your recipe to avoid using the wrong type.) Croutons, melba toasts, rusks, crostini, and classic plain toasts are all variations on the same toasting process.
Tear or cut thick slices of bread, with or without crusts, into pieces. Some bakers save bread ends and crusts to make breadcrumbs. Place the bread pieces in a food processor and grind until coarse, even crumbs are formed. When preparing a recipe, measure crumbs using a dry measuring cup, and don’t pack them in or you’ll lose the fluffy quality. Three ounces of fresh bread will make about 1 cup of crumbs.
Toss the croutons with fresh pressed garlic or sprinkle them with a few tablespoons of grated Parmesan or chopped fresh parsley while they are still hot. Large Croutons Float these large croutons in bowls of soup or tuck them in alongside salads. For some recipes you may want to make the croutons as large as half the slice of bread. Cut day-old bread of any savory type into slices 1/2 inch to 3/4 inch thick, or split dayold rolls in half horizontally. Cut the slices into quarters or eighths.
thick slices; then cut them diagonally in half or in quarters, depending on the size you want. Place cut slices in a single layer on an ungreased baking sheet. Bake for 45 minutes to 1 hour, or until they are crisp and evenly golden. Remove the toast from the oven and cool completely. Melba can be made a day ahead and stored in an airtight container at room temperature. Sweet Rusks Rusks, like melba toasts, are slices of yeast bread that have been dried in the oven until crisp.
Garlic Pita Toasts Makes 48 toast triangles These toasts are baked for a much longer time than the Pita Bread Crisps, so they turn out more like a melba toast. 4 tablespoons unsalted butter 1/ cup olive oil or walnut oil 3 1 to 2 cloves garlic, crushed 6 homemade pitas Whole Wheat Pita Kosher or sea salt, for sprinkling Preheat the oven to 300°F. Combine the butter, oil, and garlic in a small saucepan. Heat until the butter is melted. Line a baking sheet with parchment paper.
The baguette shape is perfect for slicing and baking into little toasts to be used in place of crackers. Use fresh or day-old bread. Twenty 1/4- to 1/2-inch-thick slices Classic Baguette or Pain de Paris 1/ cup extra-virgin olive oil or olive oil cooking spray 3 Preheat the oven to 400°F. Arrange the bread on a baking sheet lined with parchment paper. Brush or spray both sides lightly with olive oil. Bake until lightly toasted, about 5 minutes.
bread. Using your fingers, press each piece into one cup of a 11/2-inch-cup muffin tin. The corners of the squares will extend up out of the cups. With a small pastry brush, brush the inside of each bread cup with some oil. Bake the bread cups until crisp and golden brown at the edges, 7 to 10 minutes. Turn out the crisp cups onto a rack to cool completely before filling. Croustades I love serving food out of an earthy serving vessel like a croustade de pain de mie, an edible bowl made of bread.
A ragoût is a thick stew, sometimes containing meat or game. Ragoût comes from the French word ragoûter, “to stimulate the appetite.” Somehow a ragoût is the perfect vehicle for using the wonderful bounty of dried mushrooms now offered in most supermarket produce departments. I think of this as the type of food served to the well-fed country folk in a Tolstoy novel, earthy and soul satisfying, in a day when gathering mushrooms for sustenance was a commonplace activity.
mortar and pestle. These crostini are very good floating in fish or vegetable soups. If you don’t want to use the raw egg yolk, go ahead and use the equivalent of a liquid commercial egg substitute. One 7-ounce jar roasted red peppers, drained, rinsed, and patted dry 1 clove garlic, minced Grated zest of 1 orange 1/ teaspoon salt 2 1 egg yolk 1/ cup extra-virgin olive oil 2 Four 1/2-inch-thick slices homemade country-style bread In a food processor, combine the peppers, garlic, orange zest, and salt.
Black Olive and Cheese Crostini Makes 20 crostini, serves 10 Once I made these for a wedding reception with champagne that took place before the guests traveled on to a fancy restaurant for dinner. Despite the promise of an extravagant meal to come, the guests gobbled these up—they were so popular we couldn’t keep up with the demand. Don’t pass by this recipe because of the curry powder; it works beautifully here as a flavor accent and is not at all overpowering.
2 teaspoons minced fresh tarragon 2 cloves garlic, pressed Preheat the oven to 325°F. Brush the bread with 1/4 cup of the olive oil and place in a single layer on a baking sheet. Bake the slices for 15 minutes, or until they just begin to brown. In a bowl, combine the cheeses, herbs, 2 tablespoons olive oil, and garlic. Remove the toasts from the oven, pile the cheese mixture on in a thick layer, and return to the oven until melted, about 1 to 2 minutes. Remove from the oven and eat immediately.
turning the toasts once. Keep an eye on the toasts while they bake to prevent burning. Transfer the toasts from the baking sheet to a cutting board, and cut each slice into 3 wide strips. Serve immediately. Almond Toasts Makes 8 toasts Sweet almond toasts are known in France as bostock. They are made in bakeries from day-old brioche, and are immensely popular snacks, sort of a flat almond croissant.
The original garlic bread, bruschetta are thick slices of chewy day-old bread that are toasted under the broiler or grilled over a wood or charcoal fire. A large clove of garlic is rubbed over the sandpaper-like surface of the toasted slices until the clove disappears completely into the pores of the bread. Then the slices are drizzled with a fruity, flavorful olive oil, the more character the better.
of a garlic clove. Place the bruschettaon a serving platter. Drizzle with olive oil and top each slice with overlapping slices of tomato. Drizzle with some vinegar and some more olive oil. Sprinkle with salt and a few grinds of black pepper, and scatter with arugula. Serve immediately. Bruschetta with Cheese and Honey This recipe comes to America from Italy’s Badiaa Coltibuono cooking school.
Sandwich fillings can be made a day ahead and the sandwiches assembled in assembly-line fashion the day of the party. This is especially fun if you have a helper. If I am preparing sandwiches for a large number of people, I make the sandwiches a day ahead and refrigerate them overnight in large plastic containers.
mixer, or by hand, cream the butter and add the mayonnaise and lemon zest. Spread the mayonnaise butter on all the bread slices, sprinkle half of them with watercress, and cover the watercress with some cucumber slices. Cover with the remaining slices of bread. Trim the crusts and cut each sandwich into 4 triangles.
paste. Spread the cheese mixture on half of the bread slices. Cover with the remaining slices. Trim the crusts and cut each sandwich into 4 triangles. Smoked Salmon Sandwiches Makes about 32 small sandwiches 1/ 2 pound thinly sliced smoked salmon 1 pound cream cheese, softened Juice of 1 lemon 3 tablespoons chopped fresh dill 8 paper-thin slices of red onion 11/2 loaves bread machine bread, thinly sliced (about 16 slices) Place the smoked salmon in the food processor and pulse to chop.
Appendix 2 TO EAT WITH YOUR BREAD Spreads, Butters, Cheeses, and Vegetables Whipped Honey Butter Strawberry Butter Marmalade Butter Red Pepper Butter Provençal Butter Spiced Vanilla Honey Sweet Herb Honey Lemon Curd with Fresh Mint Raspberry Cream Cheese Pasqua Cheese Cinnamon Date Cheese Goat Cheese Butter Savory Appetizer Cheesecake Molded Egg Salad with Lemon Mustard Mayonnaise Italian Tuna Pâté Mushroom Pâté Cannellini Bean Spread Hummus Roasted Eggplant Dip Hot Artichoke Dip Marinated Fresh Vegetable
There are just certain types of foods that go perfectly with bread. There is the quintessential bread with butter. Butter is also able to soak up other flavors without their masking its luscious presence—it takes well to honey, fruit, olives, or herbs. Then there is the classic pairing of bread and cheese. The starch in the bread soaks up the excess fat in the cheese, making for a perfect balance. We all have our favorite dip.
1/ 2 cup fresh strawberries, stemmed 1 tablespoon confectioners’ sugar 1/ teaspoon balsamic vinegar 2 1/ cup (1 stick) unsalted butter, at room temperature 2 Sprinkle the berries with the sugar and vinegar and let stand for 5 minutes. In a food processor puree the berry mixture and butter, pulsing until just combined. Do not overprocess. Using plastic wrap to protect your hands, shape the butter mixture into a thick log. Wrap in clean plastic wrap and twist the ends.
Provençal Butter Makes 1/2 cup When you see the word “Provençal,” you should be tipped off that one of the ingredients in this recipe will be black olives. Serve this with your homemade dinner rolls. 1/ 2 cup (1 stick) unsalted butter, at room temperature 3 tablespoons chopped black olives 2 teaspoons fresh lemon juice 1 small clove garlic, pressed Combine all the ingredients in the bowl of a food processor or in a mixing bowl. Mix until evenly combined, and the mixture is smooth.
sweet herbs, such as rosemary, lemon thyme, basil, marjoram, Spanish oregano, or lavender; but use only one type per jar. 11/2 cups mild honey 2 teaspoons chopped fresh herb of your choice 1 small whole sprig of same herb Heat the honey just until warm in a small saucepan on the stovetop, or in a bowl in the microwave.
Pour the mixture into the hot butter, stirring constantly with a wire whisk. Cook over simmering water, on medium heat, stirring constantly, until thickened, a full 10 to 15 minutes. Pour the curd into a glass jar and let cool before storing in the refrigerator. Lemon curd should be used within 1 month. Raspberry Cream Cheese Makes about 2 cups The small, plump raspberry is considered the most intensely flavored of all berries.
2/ 3 cup sugar 2 ounces (a heaping 1/3 cup) blanched almonds 1/ cup (1 stick) unsalted butter 2 1/ cup sour cream 2 3 pounds large-curd cottage cheese (not cream-style) Grated zest of 2 lemons 1 teaspoon vanilla extract 1 teaspoon almond extract 1/ cup golden raisins or tart dried cherries 4 1/ cup minced dried apricots 4 Whole blanched almonds, for decorating Place the sugar and almonds in the workbowl of a food processor, and process until the almonds are finely ground.
spreadable breakfast cheese, you will agree that it has a euphoric, as well as delicious, flavor. This is my favorite sweet cheese spread for toast. 4 ounces (about 18) pitted dates 4 ounces cream cheese, at room temperature 4 ounces fresh goat cheese, at room temperature 11/2 teaspoons vanilla extract 1 teaspoon ground cinnamon Cover the dates with water in a small saucepan. Cook, uncovered, over low heat until the dates are soft and the water is absorbed, about 10 minutes. Cool to room temperature.
Makes one 6-inch cheesecake This cheesecake can be made up to three days ahead and refrigerated until serving. Place on a small pedestal plate and decorate with fresh leaves. Serve at room temperature with plain crostini and any homemade chutney Mango Chutney; the cheesecake can be eaten in slices set on the crostini, or it can be treated as a dip.
I have made this perfectly molded dip dozens of times for parties, with great success. The recipe doubles and triples beautifully. I have used all sizes of heart-shaped cake pans in place of the usual fluted or melon-shaped mold. It is good with Lowfat Garlic Crostini, Garlic Pita Toasts, Whole Wheat Pita, or Naan.
1/ 2 cup (1 stick) unsalted butter, cut into pieces 1 tablespoon fresh lemon juice Salt and fresh-ground black pepper 1 tablespoon minced fresh parsley or chives, for garnish With the food processor running, add the shallot through the feed tube to mince it. Stop the machine and add the tuna, butter, and lemon juice. Pulse until smooth. Add salt and pepper to taste. Scrape into a small serving bowl (lined with plastic wrap first if you want to and turn the pâté out onto a serving plate later).
1 large clove garlic 1/ cup fresh flat-leaf parsley 4 2 tablespoons fresh cilantro leaves 1 tablespoon fresh mint One 15-ounce can cannellini beans, rinsed and drained 3 tablespoons water or liquid drained from the beans 3 tablespoons fresh lemon juice With the food processor running, add the garlic through the feed tube to chop it. Add the parsley, cilantro, and mint and pulse to chop. Add the beans; process until coarsely chopped.
Roasted Eggplant Dip Serves 4 This is a variation on baba ghanoush, a wonderful (and lowfat) Mediterranean dish that is good with toasted pita bread, plain or herbed focaccia, or toast. This is nice topped with some sesame seeds that have been lightly toasted in a dry skillet.
Preheat the oven to 400°F. Place the scallions in a food processor and chop. Add the cream cheese and Parmesan cheese and process until smooth. Add the artichokes and process until coarsely chopped. Add the mayonnaise or yogurt and red pepper sauce; process with on and off pulses just until incorporated. Scrape the mixture into a shallow 4cup gratin dish or ovenproof dish. (The dip can be made 1 day ahead up to this point and refrigerated.) Bake for 25 minutes, until the dip is bubbly. Serve immediately.
3 cloves garlic, peeled and halved 1 bay leaf Combine the oils, vinegar, water, dill or basil, lemon zest, onion powder, salt, and pepper in a bowl. With a whisk or immersion blender, blend until thick. Layer the vegetables in a tall 2-quart glass jar, and tuck the bay leaf in on top. Pour the vinaigrette over the vegetables. Cover the jar with the lid and turn upside down to moisten all the vegetables. Place the jar right side up in the refrigerator, over night or up to 3 days.
loosen their charred skin. Cut open one side of a pepper and pull out the seeds, ribs, and stem; discard them. Holding the pepper over a small bowl, peel off the skin using a paring knife. The bowl will collect the juices. If some of the skin sticks, rinse the pepper under cold running water. Repeat until all the peppers are seeded and peeled. (You can store the peppers in their juices in a covered container in the refrigerator for up to 3 days, if you wish.
and minced garlic. Bake the tomatoes for 3 to 31/2 hours, or until the tomatoes are wrinkled, but still moist. Remove from the oven and let cool to room temperature. Place the tomatoes in a covered container or wide-mouth spring-top jar, and store in the refrigerator for up to 1 month. Marinated Olives with Herbs and Sun-dried Tomatoes Makes 1 quart You can use any type of brine-cured olive for this recipe—Californian, Greek, or any other. These olives will keep for three months in the refrigerator.
Appendix 3 RESOURCES 975
Bread Machines, Baking Equipment, Flour, Ingredients, and Other Baking Products The Baker’s Catalogue P.O. Box 876 Norwich, Vermont 05055 800-827-6836 www.kingarthurflour.com Order Zojirushi and Welbilt bread machines, clay baking pans, mini-loaf pans, baguette pans, pizza pans, thermometers, baking stones, banettons, and just about any other equipment you could possibly need for baking.
Bread Machines and Baking Equipment Chef’s Catalog P.O. Box 620048 Dallas, Texas 75262 800-884-2433 www.chefscatalog.com Sells Breadman bread machines, as well as every other piece of equipment you could want. Sur La Table Catalog 1765 Sixth Avenue South Seattle, Washington 98134 800-243-0852 www.surlatable.
Bob’s Red Mill Natural Foods 5209 SE International Way Milwaukee, Oregon 97222 503-654-3215 One of my favorite sources for bread flour and stone-ground whole wheat flour. They mill a large variety of fresh flours. Butte Creek Mill P.O. Box 561 402 Royal Avenue North Eagle Point, Oregon 97524 541-826-3531 www.buttecreekmill.com Wonderful flours stone-ground by an old water-powered mill. I love their stoneground white flour—it makes fantastic white bread.
Hodgson Mill 1203 Niccum Avenue Effingham, Illinois 62401 800-525-0177 www.hodgsonmill.com A full line of stone-ground flours and cornmeals and a flour just for the bread machine. Hodgson’s products are staples in Midwest supermarkets. The mill began in the Ozarks 117 years ago. Walnut Acres Organic Farms Walnut Acres Road Penns Creek, Pennsylvania 17862 800-344-9025 www.walnutacres.com A reliable source for organic bread flour, all-purpose flour, and a full line of specialty flours.
707-944-0343 www.californiapress.com Wonderful virgin nut oils and nut flours (walnut, almond, pistachio, filbert, and pecan). Gibbs Wild Rice 10400 Billings Road Live Oak, California 95953 800-824-4932 Gibbs offers a really nice mild-flavored California-grown wild rice. Gibbs Wild Rice P.O. Box 277 Dear River, Minnesota 56636 800-344-6378 www.gibbswildrice.com Order Minnesota-grown wild rice and wild rice flour from this branch of Gibbs.
This is a source for kamut flour. Kenyon Cornmeal Company 21 Glenn Rock Road West Kingston, Rhode Island 02892 800-753-6966 www.kenyongristmill.com Stone-ground cornmeals. Lundberg Family Farms 5370 Church Street P.O. Box 369 Richvale, California 95974 530-882-4551 www.lundberg.com Wehani rice, American basmati rice, japonica black rice, brown rices, and arborio varieties. Mountain Ark Trading Company 799 Old Leicester Highway Asheville, North Carolina 28806 800-643-8909 www.mountainark.
Blue cornmeals, harinilla, atole, blue corn masaharina, and the best stone-ground masa harina. Western Trails Cowboy Foods P.O. Box 460 Bozeman, Montana 59771 406-587-5489 www.cowboyfoods.com Barley flour, barley flakes, barley grits, and whole grain. The Black Buffalo and Bronze Nugget barleys, either whole or as flour, are especially delicious.
P.O. Box 84487 5960 First Avenue South Seattle, Washington 98108 800-331-5222 www.ener-g.com Tadco Niblack Foods 900 Jefferson Road, Building 5 Rochester, New York 14623 800-724-8883 Seeds and Grains for Growing If you are interested in growing grains in your home garden, here are some resources that offer seeds: Bountiful Gardens 18001 Shafer Ranch Road Willits, California 95490 707-459-6410 www.beautifulgardens.org KUSA Seed Society P.O. Box 761 Ojai, California 93024 Send $2.
Seeds of Change P.O. Box 15700 Santa Fe, New Mexico 87506 888-762-7333 www.store.yahoo.com/seedsofchange Preserves, Glacéed and Dried Fruits, Spices, and Other Sweet Bread Ingredients and Bakeware See also listings for The California Press, The Baker’s Catalogue, and WilliamsSonoma. American Spoon Foods 1668 Clarion Avenue P.O. Box 566 Petoskey, Michigan 49770 800-222-5886 www.spoonfoods.com Dried Michigan tart cherries, blueberries, raspberries, and wonderful jamlike spreadable fruit preserves.
La Cuisine 323 Cameron Street Alexandria, Virginia 22314 800-521-1176 www.lacuisineus.com European bakeware, Silpat baking sheets, hand nut and poppy seed grinder, Valhrona chocolate, cocoa powders, Tahitian vanilla beans and extracts, Swiss glacéed fruits, candied citrus peels, dried berries, shelled pistachios, whole peeled hazelnuts, silver dragées, gold and silver leaf and dust (great for fancy decorating), marzipan decorations, and pearl sugar.
800-741-7787 www.penzeys.com Penzeys has exemplary herbs and spices, both whole and ground, extracts, and spice blends. Some of the spices are very specialized, such as ground poppy seeds. They sell true cinnamon from Ceylon and cassia cinnamon from Indonesia (Korintje), China (Tunghing), and Vietnam (my favorite). They also sell cinnamon, rosemary, and saffron oils and single-or double-strength vanilla extracts from Madagascar, Tahiti, and Mexico (especially hard to find).
GENERAL INDEX A Aciambella ADA (azodicarbonamide) Additives African rice Ala Perruche sugar All-purpose flour Alley, Lynn Almond paste Amaranth cooking instructions for Amaretto di Saronno Arme Ritter Arrowhead Mills Arrowroot Artisan baking Ascorbic acid Asiago Audible alert, advantages of Autolyse B Baba ghanoush Babka Bagel Dough cycle Bake (Quick) cycle Bake Only cycle Bake segment Baker’s chocolate Baking powder homemade Baking soda 987
Baking stones Balboa salt Bara brith Barley cooking instructions for flour Basic cycle Bassinage Bâtard Bean flours Beard, James Beranbaum, Rose Levy Berry (grain), defined Besum BHA (butylated hydroxyanisole) BHT (butylated hydroxytoluene) Biga defined mastering Biovettes Blanching, of almonds Bleached flour defined Bob’s Red Mill Bolo rei Bolted flour Bonny Doon Vineyards Bostock Boule Boysenberries Braker, Flo Bran defined Bread for entertaining fats in freezing as gift gluten-free ingredients for keepin
process of baking reheating shaping loaves Bread baking artisan creating your own recipes for determining doneness equipment for following recipes process of substitutions in temperature of ingredients for troubleshooting Bread flour Bread knife Bread machines advantages of attitudes toward bread-baking process in capacity of characteristics of costs of baking customer service for cycles and settings of dimensions of modern multifunction order of loading ingredients into pan shapes of prices of quirks of re
Brown sugar Brugellis, Lisa Brunetto, Vincent Bruschetta Buckwheat flour Buckwheat groats, cooking instructions for Building a starter, defined Bulgur wheat cooking instructions for Butter fruit measuring qualities of C C&H Sugar Cake cycle Calcium disodium Calcium peroxide Calcium propionate Callebaut chocolate Calzone Candied fruit, working with Cantori, Mary Capellini d’angelo Caplan, Freida Caraway Cardamom Carême Carlson, Wayne Carrots Cech, Mary Celiac disease, defined Ceramic baking dish, La Cloche
measuring types of Chef, defined Chef levain, defined Chemical leavening types of Chestnut flour Chicago Metallic Chickpea flour Chinese gooseberry Chocolate breads measuring melting recommended brands of substitutes for Christopsomo Chutney Cider vinegar Cinnamon Classic Home Desserts Clayton, Bernard Cleaning brush Clear flour Cloves Cocoa Coconut Coffee cakes Colby cheese Complete Book of Breads Conditioners, dough Confarreatios Confectioners’ sugar Conserve, defined Contre-frasage Cook’s vanilla product
Cornstarch Corona hand mill Country breads equipment for making made with starters shaping starters Couronne Cracked, defined Cracked rye Cracked wheat Craisins Cranberries Cream of tartar Crème de cassis Crisp cycle Croissants equipment for making freezing Crostini Croustade de pain de mie Croutons Crust control Crystal sugar Cumin Currants Cycles, listed L-Cysteine D Damson cheese Date palm David, Narsai Deaf Smith wheat Decorating sugar Delay Timer learning recipe Demerara sugar Dents de loup Dexter, Di
Diglycerides Dinkl Doneness, determining Dough cycle Dough enhancers Dried fruit plumping working with vendors of Drinn Drop batter Drunken Maidens Dry jack Durum flour E EDTA Egg(s) about breads in bread measuring substitutes El Rey chocolate Endosperm defined Eptazymo Equipment lists for baking for making country breads for making croissants for making pizzas and other flatbreads, for pasta making sizes of pans for oven baking Equivalents, table of European cycle Excalibur grain mill F 993
Family Grain Mill Farina Farro Fat importance of in quick breads Fermipan Instant Yeast Feta Fettuccine Ficelle Field, Carol Figs Fiori di Sicilia Flatbreads equipment for making pans for Flavored breads Fleischmann’s mixes Fleischmann’s Yeast Fleur de Sel de Guerande Flour additives in defined gluten-free measuring organic protein content of rye specialty types and characteristics of vendors of white whole wheat Focaccia distinguished from pizza equipment for making Fondue Font, Lally Food Pyramid Ford, Fr
of croissants of pasta of pizza of quick breads Freida’s Finest French Bread cycle French onion soup French-style flour Freshness, maintaining Fritada Fructose use in jams Fruit candied dried measuring pectin content of plumping dried preparing for jam preserves and jams made from vendors of Fruit and Nut cycle Fruit butter, defined Frutti confetti Fugassa Fulton, DeWayne G Galli, Franco Garbanzo flour Gazpacho General Mills Germ defined wheat Gewurztraminer Ginger Giusto’s Glossaries gluten-free flours gr
specialty flours sugars white flours whole wheat flours Gluten defined vitamin C and Gluten flour Gluten-free baking flours for resources for Gluten-free cycle Gluten-Free Gourmet Glyko Gold Medal Golden Buck Goldrush Sourdough Goldstein, Joyce Gooseberry jam Graham, Sylvester Graham flour Grain.
H Hagman, Bette Hamel, P.J.
hints for making storage of Jam cycle Jones, Jeanne Jungle rice K Kamut Kasha cooking instructions for Keep Warm segment Kernel, defined Khachapuri King Arthur Kitchen Aid grain mill Knead 1 segment Knead 2 segment Kosher salt Kourik, Robert Kovacs, Erin Krusteaz Kugelhopf Kulich L L-Cysteine La Baleine salt La Cloche baking dish Lambropsomo Larsen, Judy Lasaffre, S.I., Co.
Leftover cookery Lenin, V.I.
McMahan, Jacquie Meal, defined Measuring table of equivalents tips for tools for Medici, Catherine de Melba toast Menus, for entertaining Merckens chocolate Michetta Miles Kimball Milk powder, measuring Millet cooking instructions for Mise en place Mitchell, Karen Mix Bread cycle Mix segment Mixes breads from Mochiko flour Molasses Monoglycerides Mother, defined Mulberry jam Multifunction bread machines Multigrain breads Muscadine jam Muscovado sugar N Naan Nestlé chocolate Nielsen-Massey vanilla products
working with O Oat(s) cooking instructions for flour Occhi Oils, qualities of Ojakangas, Beatrice Olive oil, grades of Olives, types of Olson, Deborah Omega-3 oils One Hour cycle One-pound loaves Organic flours Ortiz, Joe Oven baking Oven mitts, importance of P Pain brioche shaping Pain complet Pain cuit au feu de bois Pain de campagne Pain méteil Pain de mie Pain épis Pain perdu Pan cotto Panada Panettone Panic grass Panini Panini dolci Pans, sizes of Pappas, Lou Parmesan 1001
Partially hydrogenated vegetable oil Pasta freezing making Pastry flour, whole wheat Pâte fermentée defined storage of Pause button Paximadia Pea flour Pearl barley, cooking instructions for Pearl sugar Pearling, defined Pecans Pecorino toscano Pectin content in fruit measuring Penzeys spice products Pepper Persimmons Peru, potato cultivation in Pesto Petrissage Picasso Pillsbury Pissaladière Pistou Pita Pizza distinguished from focaccia equipment for making frozen pans for stones for toppings for Pizza bia
Poppy seeds Potassium bromate Potassium sorbate Potato flour Potato starch flour Pour batter Powdered sugar Power saver Pre-ferment, defined Preheat segment Preservatives Preserves defined hints for making Program setting Provençal, defined Prunes Psomo Pumpernickel flour Pumpkin chutney Punch Down segment Q Queen Esther’s Toast Quick Bread cycle hints about Quick breads fat content of flour for leavening for storage of testing doneness of tips on types of Quick Yeast Bread cycle Quinoa cooking instruction
Ragi Ragoût, defined Rain, Patricia Raisin Mode cycle Raisins, measuring, 18 RapidRise Yeast Recipes, creating Red Star Yeast Regal Kitchen Pro Reheating bread Rest setting Rice cooking instructions for Rice flour brown sourdough and Ricotta Rise 1 segment Rise 2 segment Rise 3 segment Rise cycle Roasted grains, defined Rolled flakes defined use of Rolled oats, cooking instructions for Rolled rye flakes Rolled wheat flakes Rolls shaping sweet Romano Roquefort Rosca Rosenblum, Suzanne Rosettas Rothermel, Con
S SAF yeast Salt importance of types of Sanding sugar Sands, Brinna Sandwich cycle Sassafras (baking sheets sold by) Savory breads Sax, Richard Scharffen Berger chocolate Schiacciata Schneider, Margery Scuppernong jam Seed(s) breads defined use in breads Semolina di grano duro Semolina flour Shape segment Skordalia Soba-kiri noodles Sodium benzoate Sodium propionate Sodium steryl fumarate SooHoo, David Sorghum Sourdough baking tips for breads building and maintaining starter defined gluten-free starters tip
berries, cooking instructions for flour Spice Islands vanilla extract Spices use in breads use in sweet breads vendors of yeast and Spikelet, defined Split pea flour Sponge, defined Sprouted wheat Sprouts, homegrown Standard cycle Starter(s) defined learning recipe sourdough types of use of Stearoyl-2-lactylate Steel-cut, defined Stilton Stone-ground, defined Stroot, Michel Stuffing(s) breads Sugar importance of measuring types of Sullivan, Steve Suluguni Superfine sugar Sweet Bread cycle Sweet breads, tips
T Table of equivalents Tagliarini Tagliatelle Tahini Tapioca flour Tea sandwiches Teff cooking instructions for flour Teff Company of Idaho Temperature, issues about Tender cycle Testa, defined Threshing, defined Timer advantages of delay Toasting of nuts Toasts Tobler chocolate Tomatoes, drying Topham, Greg Tower, Jeremiah Triticale berries, cooking instructions for flour Triticum aestivum Troubleshooting Tufty Ceramics Turbinado sugar Turbo cycle Turkey Red wheat U Unbleached flour defined Unroasted buck
V Valrhona chocolate Van Leer chocolate Vanilla beans confectioners’ sugar extract powder sugar Variety cycle Vasilopita Vella Company Viewing window, advantages of Vital wheat gluten Vitamin C VitaSpelt W Waters, Alice Websites, handy Welsh rabbit Wheat, components of Wheat berries cooking instructions for sprouting Wheat bran Wheat cycle Wheat germ nutritional value of Wheat gluten, vital White breads White cycle White flours, glossary of White rye flour White spelt flour White whole wheat flour Whole gr
storage of use in baking Whole rye Whole Wheat cycle Whole wheat breads flour nutritional value of pastry flour Whole wheat pastry flour Whole-grain flour defined home milling of storage of vendors of Wild rice cooking instructions for Wild teff Williams, Chuck Williams-Sonoma Wolfert, Paula Wright, Olgivanna X Xanthan gum Y Yang tao Yeasts characteristics of recommended use with spices Z Zucchini 1009
RECIPE INDEX A Almond Confectioners’ Sugar Almond Croissants Almond and Dried Fruit Holiday Bread, Gluten-Free Almond Icing Almond Toasts Alsatian Kugelhopf Amaretto Bread Amaretto Icing Anadama Quick Bread Anise Christmas Bread Anise Icing Appetizer Bread Cups Apple Butter Apple Challah Apple Charlottes, Individual Apple and Dried Fruit Chutney Apples, Stuffed Baked, with Maple Crème Fraèche Applesauce Bread Apricot Brie in Brioche Apricot Jam, Fresh Apricot Whole Wheat Bread Apricot-Prune Pound Cake Arti
Baguettes Classic Pain de Paris Baked Rye Pretzels with Seeds Balsamic-Caramelized Onion Bread Banana Bread Banana Nut Bread, Sourdough Banana Oatmeal Bread with Macadamia Nuts Banana Sandwich Loaf Bao, David SooHoo’s Bara Brith Barley Bread Basic Pizza Dough Basil-Baked Tomatoes Bâtard, shaping Beer Bread with Cheddar Biga Brinna Sands’s Two-Week Bing Cherry Jam, Fresh Birnbrot Birnenwecken Black Olive Bread Black Olive and Cheese Crostini Black Pepper Egg Pasta Blanched nuts Blueberry Crumb Cake Blueberry
Fresh Fruit Bread Pudding Prune Bread Pudding Breadcrumbs Fresh Dry Seasoned Dry Breadsticks (Grissini) Breakfast breads Banana Oatmeal Bread with Macadamia Nuts Cardamom Tea Bread Cinnamon-Apple-Pecan Bread Cinnamon Swirl Bread Cranberry-Golden Raisin Bread with Cardamom Cranberry-Pumpkin Bread C.R.O.W.W.
Buckwheat-Millet Bread Buns Hamburger Hot Cross Morning Sticky Butter Bread Butterhorns, shaping and baking Buttermilk Bread with Lavender Buttermilk Cheese Bread Buttermilk White Bread, Gluten-Free Buttermilk White Loaf, Sampler Buttermilk Whole Wheat Bread Butters, composed Marmalade Provençal Red Pepper Strawberry Whipped Honey Butters, fruit Apple Pumpkin Apple Butterscotch Bread Pudding C California Nut Bread Calzones Mini Sausage and Pepper Candied Grapefruit Peel Candied Mint Leaves Cannellini Bean
Saffron and Olive Oil Champagne-Soaked Baba Champignon, shaping Charlotte, Apple, Individual Cheese breads Beer Bread with Cheddar Buttermilk Cheese Bread Cottage Cheese Dill Bread Country Pancetta-Cheese Bread Crescia al Formaggio Farmstyle Cottage Cheese Bread Feta and Spinach Bread Hot Jalapeño Bread with Longhorn Cheese Italian Lemon-Ricotta Bread Khachapuri Parmesan Nut Bread Ricotta and Fresh Chive Bread Roasted Garlic and Dry Jack Bread Roquefort Cheese Bread with Walnuts Cheese Croissants, Sweet Puf
Italian Chocolate Bread with Amaretto Icing Mexican Pain aux Trois Parfums Sweet Babka with Chocolate Swirl Chocolate Bread Pudding Chocolate Challah Chocolate Glaze, Perfect Chocolate Pound Cake Christmas breads Amaretto Bread Anise Christmas Bread Bolo Rei Golden Pandolce Greek Christmas Bread Holiday Raisin Bread with Candied Peels Marzipan Kringle Stolle de Noël Stolle de Noël mit Marzipan Venetian Panettone Chuck Williams’s Country French Chutneys Apple and Dried Fruit Mango Peach Ciabatta Cinnabun Cof
Confectioners’ Sugar Icing Cornbread Cornell Bread Cornmeal breads Cornbread Cornmeal and Hominy Bread Cornmeal Honey Bread Cornmeal Stuffing Bread Polenta-Chestnut Bread Polenta-Sunflower-Millet Bread Sourdough Chile-Cheese Cornmeal Bread Sourdough Cornmeal Bread Cornmeal Pizza Dough Cottage Cheese Bread, Sourdough, with Fresh Herbs Cottage Cheese Dill Bread Country breads made with starters Brinna Sands’s Pain de Campagne Italian Semolina Bread Italian Whole Wheat Bread Little Italian Bread Rolls Olive Oi
Country French, Chuck Williams’s Country Pancetta-Cheese Bread Country White Bread Country White Loaf, Sampler Couronne, La, shaping Cracked Rye Bread Cracked Wheat Bread Cranberry-Pumpkin Bread Cranberry Tea Bread Cranberry-Golden Raisin Bread with Cardamom Cream Cheese, Raspberry Cream Cheese Pockets Cream Sherry Icing Crescia al Formaggio Croissants Almond Bread Machine French Butter Sweet Cheese Puff Crostini Artichoke and Mozzarella Black Olive and Cheese Baguette Lowfat Garlic with Red Pepper-Orange R
Dried Apricot Whole Wheat Bread Dried Cranberry Tea Bread Dry Breadcrumbs Dutch Sugar Loaf E Easter breads Cardamom Easter Braid Easter Rye Bread with Fruit Golden Pandolce Greek Easter Bread Hungarian Spring Bread Kulich Portuguese Sweet Bread Suzanne’s Easter Bread with Vanilla Cream Cheese Frosting Egg Bagels Egg breads Bolo Rei Brioche Bread Brown-and-Serve Dinner Rolls Butter Bread Cardamom Easter Braid Challah English Muffins Franskbrød Greek Sweet Bread Hamburger Buns Hot Dog Rolls Hungarian Spring
Egg Salad, Molded, with Lemon Mustard Mayonnaise Eggnog Bread Pudding Eggplant Dip, Roasted Stuffed English Muffins Sourdough Essential Tomato-Herb Pizza Sauce Every-Night Bread Pudding F Fantan Rolls, shaping and baking Farmstyle Cottage Cheese Bread Fast Winter Salsa Feta and Spinach Bread Ficelle, shaping Fig Bread Fig and Walnut Bread Filled breads Cheese Pizza Torta David SooHoo’s Bao Khachapuri Mini Calzones Sausage and Pepper Calzone Flatbreads (other than pizza) Garlic Focaccia Grape Schiacciata Co
Wine Focaccia Toasts Folar da Páscoa Fondue Neuchâtel Fougasse, Walnut Frangelico Icing Franskbrød French Bread Country, Chuck Williams’s Sourdough French Buttermilk Starter French Sandwich Pain au Lait French Toast Banana-Stuffed Good Morning French Whole Wheat Bread with Dried Fruit with Nuts Fresh Apricot Jam Fresh Bing Cherry Jam Fresh Breadcrumbs Fresh Dill Bread Fresh Fruit Bread Pudding Fresh Herb and Nut Stuffing Bread Fresh Herb Stuffing Bread with Fennel Seed and Pepper Fresh Peach Jam Fresh Straw
Easter Rye Bread with Fruit Fig Bread Fig and Walnut Bread French Whole Wheat with Dried Fruit Golden Pandolce Grape Schiacciata Coffee Cake Greek Currant Bread Greek Sweet Bread Italian Lemon-Ricotta Bread Kulich Lou’s Daily Bread Old-Fashioned Raisin Bread Orange Bread with White Chocolate, Apricots, and Walnuts Orange Buckwheat Bread Orange-Cinnamon Bread Orange Gingerbread with Orange Whipped Cream Orange Sourdough Bread with Cranberries, Pecans, and Golden Raisins Pan d’Angiol Pane all’Uva Persimmon Br
Gingerbread, Orange, with Orange Whipped Cream Glacéed Dried Fruit, Holiday Gluten-free and low-gluten breads Almond and Dried Fruit Holiday Bread Buttermilk White Bread Chickpea-, Rice-, and Tapioca-Flour Bread Cinnamon Raisin Bread Mock Light Rye Ricotta Potato Bread White Spelt Bread Goat Cheese Butter Golden Pandolce Graham Bread Graham Indian Bread Granny’s Jammies Granola Bread Granola Breakfast Bread Grape Schiacciata Coffee Cake Grapefruit Peel, Candied Grapeyeast Natural Starter Greek Bread Greek C
Fresh Herb Stuffing Bread with Fennel Seed and Pepper Herb Bread Herb Light Rye Bread Hot Jalapeño Bread with Longhorn Cheese Mountain Herb Bread Roasted Garlic and Dry Jack Bread Rosemary-Golden Raisin Bread Rosemary-Lemon Bread Sour Cream Semolina Bread with Herb Swirl Tomato Flatbread with Marjoram Whole Wheat Basil Bread Herb Butter Sandwiches Herb Egg Pasta Herb and Goat Cheese Toast Herb Light Rye Bread Herbed Croutons for Soup Holiday breads Amaretto Bread Anise Christmas Bread Bolo Rei Cardamom East
Honey Whole Wheat Bread Honey Whole Wheat Loaf, Sampler Hot Artichoke Dip Hot Cross Buns Hot Dog Rolls Hot Jalapeño Bread with Longhorn Cheese House Bread Hummus Hungarian Spring Bread Hungarian White Bread with Fennel Seeds I Icings and frostings Almond Amaretto Anise Coconut Confectioners’ Sugar Cream Cheese Cream Sherry Frangelico Intense Vanilla Lemon Mocha Orange Perfect Chocolate Glaze Sweet Spice Vanilla Cream Cheese Instant-Potato Bread Intense Vanilla Icing Irish Potato Brown Bread Italian Bread R
J Jams Blueberry Boysenberry Fresh Apricot Fresh Bing Cherry Fresh Peach Fresh Strawberry Kiwifruit Raspberry Rhubarb Jesse’s Bread and Cabbage Strata (Pannecoi) Jewish Egg Bread K Khachapuri Kisra Kiwifruit Jam Kringle, Marzipan Kugelhopf, Alsatian Kulich L Lángos Large Croutons Lavash, Middle Eastern Learning recipes Homestyle White Bread Shepherd’s Bread Whole Wheat Cuban Bread Leftover bread cookery Banana-Stuffed French Toast Cheese, Ham, and Chile Strata Cream Cheese Pockets Fondue Neuchâtel Good Mo
Individual Raspberry and Strawberry Summer Puddings Individual Warm Apple Charlottes Jesse’s Bread and Cabbage Strata (Pannecoi) Mushrooms Stuffed with Pancetta and Herbs My Favorite Grilled Cheese Sandwich Pear Brown Betty Pork Chops with Cranberry Prune Stuffing Stuffed Baked Apples with Maple Crème Fraiche, Stuffed Eggplant Stuffed-Under-the-Skin Roast Chicken Vegetable Frittata Vegetable Garden Pancakes Welsh Rabbit Wine, Bread, and Cheese Soufflé, Lemon Curd with Fresh Mint Lemon Icing Levain Loaf Ligh
Buckwheat-Millet Bread Millet and Potato Long Rolls Polenta-Sunflower-Millet Bread Mini Calzones Mint Leaves, Candied Mixes, breads from Fig and Walnut Bread Fresh Herb Bread Green Chile Bread Polish Poppy Seed Bread Red Wine-Walnut Whole Wheat Baguettes Tomato Flatbread with Marjoram Mocha Icing Mock Light Rye, Gluten-Free Molded Egg Salad with Lemon Mustard Mayonnaise Morning Sticky Buns Moroccan Bread with Sesame and Aniseed Mountain Herb Bread Muffins English Sourdough English Multigrain breads Graham I
Almond and Dried Fruit Holiday Bread, Gluten-Free Banana Oatmeal Bread with Macadamia Nuts Bourbon Nut Bread California Nut Bread Chocolate Bread with Dates and Pistachios Cinnamon-Apple-Pecan Bread C.R.O.W.W.
Herb Butter Sandwiches Smoked Salmon Sandwiches Smoked Turkey Sandwiches Olive breads Black Olive Bread Pane Toscana Provençal Olive and Anchovy Flatbread Sourdough Olive Oil Bread Olive Oil-Pine Nut Bread Olives, Marinated, with Herbs and Sun-dried Tomatoes 100% Whole Wheat Bread One-pound loaves Brioche Egg Buttermilk White Country White Hawaiian Sweet Honey Whole Wheat Oatmeal Onion Bread, Balsamic-Caramelized Orange Bread with White Chocolate, Apricots, and Walnuts Orange-Buckwheat Bread Orange-Cinnamon
Pain Ordinaire au Beurre Pain de Paris shaping Pain au Seigle Pain aux Trois Parfums Pains Croissant au Beurre Pan d’Angiol Pancakes Overnight Sourdough Vegetable Garden Pandolce, Golden Pane Bigio Pane di Cereale Pane Francese Pane Italiano Pane all’Olio Bolognese Pane Rosmarino Pane di Semolina Pane Toscana with Green and Black Olives Pane all’Uva Panettone, Venetian Panino Bruschetta Pannecoi Pão Doce Parker House Rolls, shaping and baking Parmesan Nut Bread Pasqua Cheese Pasta Black Pepper Egg Egg Green
Pesto Bread, Sourdough Petit brioche, shaping Petits Pains au Chocolat Pissaladière Pita, Whole Wheat Pita Bread Crisps Pizza Basic Dough for Caramelized Onion and Gorgonzola Cheese Cheese Pizza Torta Cornmeal Dough for Margherita Mediterranean Pepperoni Pissaladière Semolina Dough for Suzanne’s Chicago-Style Deep-Dish Tomato-Herb Sauce for Torta Rustica with Rigatoni and Sausage Vegitariana White Clam Whole Wheat Dough for Pizza Sauce, Tomato-Herb Polenta-Chestnut Bread Polenta-Sunflower-Millet Bread Polis
Ginger Shortcut Vanilla Pretzels Rye, Baked, with Seeds Soft Prosciutto Stuffing Bread Provençal Butter Provençal Olive and Anchovy Flatbread Prune Bread Prune Bread Pudding Prune and Poppy Seed Bread Pumpkin Apple Butter Pumpkin Challah Pumpkin Cloverleaf Rolls Pumpkin Spice Bread, Sourdough Q Quick breads Anadama Banana Bread Bourbon Nut Bread Cardamom Tea Bread Carrot Bread Cornbread Dried Cranberry Tea Bread Fig Bread Granola Breakfast Bread Orange Gingerbread with Orange Whipped Cream Orange Poppy See
Gluten-Free Cinnamon Raisin Bread Greek Currant Bread Holiday Raisin Bread with Candied Peels Old-Fashioned Orange Sourdough Bread with Cranberries, Pecans, and Golden Raisins Pecan Raisin Bread Rosemary-Golden Raisin Bread Sourdough Raisins, plumping Raspberry Cream Cheese Raspberry Jam Raspberry and Strawberry Summer Puddings, Individual Red Pepper Butter Red Pepper-Orange Rouille Red Peppers, Roasted, Lolly’s Red Wine-Walnut Whole Wheat Baguettes Rhubarb Jam Ricotta and Fresh Chive Bread Ricotta Potato B
Rose Rolls with Rose Buttercream Rosemary-Golden Raisin Bread Rosemary-Lemon Bread Rum Raisins Rusks, Sweet Rye breads Baked Rye Pretzels with Seeds Bohemian Black Bread Classic Sourdough Rye Cracked Rye Easter Rye Bread with Fruit Herb Light Rye Bread Limpa Pain au Seigle Polish Beer Rye Scandinavian Light Rye Soft Pretzels Sour Cream Rye Sunflower Pumpernickel Rye Swedish Rye S Saffron and Olive Oil Challah Salsa, Fast Winter Sampler loaves Brioche Egg Loaf Buttermilk White Loaf Country White Loaf Hawaii
Rosemary-Golden Raisin Bread Sourdough Carrot Poppy Seed Bread Sourdough Olive Bread Squash or Pumpkin Cloverleaf Rolls Sweet Potato Bread Tomato Bread Zucchini Bread Scandinavian Light Rye Schiacciata Seasoned Dry Breadcrumbs Seed breads Flax Seed Whole Wheat Bread Grape Schiacciata Coffee Cake Moroccan Bread with Sesame and Aniseed Polenta-Sunflower-Millet Bread Polish Poppy Seed Bread Prune and Poppy Seed Bread Sourdough Carrot Poppy Seed Bread Sunflower Oatmeal Bread Zuni Indian Bread Semolina breads It
Sourdough breads Banana Nut Buckwheat Carrot Poppy Seed Chile-Cheese Cornmeal Classic Sourdough Rye Cornmeal Cottage Cheese, with Fresh Herbs French with Fresh Pears and Walnuts Levain Loaf Olive Orange, with Cranberries, Pecans, and Golden Raisins Pesto Pumpkin Spice Raisin Sunflower Seed Honey Tomato, with Feta Whole Wheat Whole Wheat Cinnamon White Sourdough starters French Buttermilk German Beer Grapeyeast Natural Next-Day White Next-Day Rye Suzanne’s Spanakópsomo Spelt Bread Spice breads Anise Christma
Sourdough Pumpkin Spice Bread Spiced Vanilla Honey Spicy Pear Bread Sprouted Wheat Berry Bread Squash Cloverleaf Rolls Stafidopsomo Sticky Buns, Morning Stolle de Noël mit Marzipan Stonehenge Bread Stratas Strawberry Butter Strawberry Jam, Fresh Stuffed Baked Apples with Maple Crème Fraiche Stuffed Cheese Breads Stuffed Eggplant Stuffed-Under-the-Skin Roast Chicken Stuffing breads Chicken Cornmeal Fresh Herb, with Fennel Seed and Pepper Fresh Herb and Nut Prosciutto Sugar Loaf, Dutch Summer Tomato Bruschett
Tea sandwiches Avocado and Bacon Cucumber and Watercress Herb Butter Smoked Salmon Smoked Turkey Tecate Ranch Whole Wheat Bread Teff Honey Bread Three-Grain Bread Three-Seed Whole Wheat Bread Toasted Coconut Bread Toasted Nuts Toasted Sesame-Whole Wheat Bread Toasted Walnut Bread Toasts Almond Focaccia Garlic Pita Herb and Goat Cheese Melba Tomato Bread Sourdough, with Feta Tomato Flatbread with Marjoram Tomato Ketchup, Quick and Easy Tomato-Herb Pizza Sauce, Essential Tomatoes, Basil-Baked Torta Rustica wi
W Walnut Fougasse Warmed Winter Fruit Welsh Bara Brith Welsh Rabbit Whipped Honey Butter White breads Banana Sandwich Loaf Beer Bread Brinna Sands’s Pain de Campagne Chuck Williams’s Country French Ciabatta Classic Baguettes Coconut Milk White Country White French Bread French Sandwich Pain au Lait Gluten-Free Buttermilk White Bread Greek Bread Homestyle White Bread Honey White Bread House Bread Hungarian White Bread with Fennel Seeds Instant-Potato Bread Little Italian Bread Rolls Maple Buttermilk Bread Mi
Yogurt Bread White Clam Pizza White and Dark Chocolate Tea Cake White Spelt Bread White Whole Wheat Bread Whole grain breads. See Specific grains; Multigrain breads Whole wheat breads Buttermilk Cornell Bread Cracked Wheat Crescent Dinner Rolls C.R.O.W.W.
Whole Wheat Pizza Dough Whole-Grain Daily Bread Wild Rice Bread Wine, Bread, and Cheese Soufflé Wine Focaccia Y Yogurt Bread Z Zo’s 14-Grain Bread Zopf Zucchini Bread quick Zuni Indian Bread 1041
Table of Contents Title Page Copyright Page Acknowledgments America’s New Bread Box Orientation Batterie de Cuisine: Know Your Bread Machine Making Bread Daily Breads: White Breads and Egg Breads White Breads Egg Breads One-Pound Loaves Pasta Doughs from Your Bread Machine Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads Whole Wheat Breads Rye Breads Specialty Flour Breads Multigrain Breads Gluten-Free Breads Traditional Loaves: Country Breads and Sourdough Breads Country Breads Sourdoug
