The Bread Lover's Bread Machine Cookbook Part 10

3/4 cup water cup water

22/3 cups bread flour cups bread flour1/3 cup whole wheat flour cup whole wheat flour1 tablespoon gluten

21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast2-POUND LOAF1 cup boiling water2/3 cup cracked wheat or bulgur cup cracked wheat or bulgur1/4 cup mola.s.ses cup mola.s.ses3 tablespoons unsalted b.u.t.ter or margarine, cut into pieces2 teaspoons salt

1 cup water

31/2 cups bread flour cups bread flour1/2 cup whole wheat flour cup whole wheat flour1 tablespoon plus 1 teaspoon gluten

1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

[image]Pour the boiling water over the cracked wheat in a bowl. Add the mola.s.ses, b.u.t.ter, and salt. Let stand 1 hour at room temperature to soften.

[image]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. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) [image]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.

[image]Leftover Bread Cookery: The CharlotteA baked fruit charlotte is one of the best-known desserts calling for leftover bread, second in popularity only to bread pudding. It is an old-fas.h.i.+oned dessert that shows up in many different cuisines. A mold is lined with b.u.t.tered bread, filled with a fruit compote, and topped with a round of bread that ends up helping to contain the filling. While cla.s.sic apple charlotte is the most familiar and a great favorite, the compote can be made from pears, quinces, apricots, or plums using these same directions. The summer pudding is a British variation. In it the bread dissolves into the fruit and becomes an enticing scarlet color from the berries.When making a charlotte or summer pudding, use a firm, tight-grained day-old white or whole wheat bread. Make sure the overlapping slices are snug or else the filling will spill out. If the filling is too loose, it will soak through the bread and the charlotte will collapse when it is turned out onto a serving plate. You want to present a perfect little dome.The following adapted recipes are the handiwork of Mary Cech, pastry instructor at the Culinary Inst.i.tute of America at Greystone. She made them while working at the Cypress Club in San Francisco and at Charlie 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, souffle 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. Serve the charlotte with a dollop of creme fraiche, whipped cream, or Mary's special thick old-fas.h.i.+oned Devons.h.i.+re-style or French cream on the side.Individual Warm Apple CharlottesServes 4

4 large Granny Smith or other tart cooking apples, peeled, cored, and cut into 3 3/4-inch cubes1 cup (2 sticks) b.u.t.ter, divided2 ounces (1/3 cup) whole almonds cup) whole almonds1/2 cup honey cup honey1/2 cup apricot jam cup apricot jam11/2-pound loaf firm-textured white or wheat bread, cut into 1 1/2-inch-thick slices, crusts removed[image] Place the apples and Place the apples and 1 1/4 cup of the b.u.t.ter in a saute pan. Cook over low heat for 5 minutes. Meanwhile, grind the almonds in the food processor. Remove them from the work bowl. Add the jam to the work bowl and process until smooth. Add the honey and the jam to the apples and increase the heat to high, stirring until slightly tender (not mushy) and all the liquid is reduced and the mixture is thick. Remove from the heat and stir in the almonds. Let stand at room temperature. cup of the b.u.t.ter in a saute pan. Cook over low heat for 5 minutes. Meanwhile, grind the almonds in the food processor. Remove them from the work bowl. Add the jam to the work bowl and process until smooth. Add the honey and the jam to the apples and increase the heat to high, stirring until slightly tender (not mushy) and all the liquid is reduced and the mixture is thick. Remove from the heat and stir in the almonds. Let stand at room temperature.[image] Preheat the oven to 425F. Preheat the oven to 425F.[image] Melt the remaining Melt the remaining 3 3/4 cup b.u.t.ter in a saute pan. Place four 6-ounce molds on a baking sheet. Reserving 4 whole slices for the tops, cut remaining slices into quarters. Using the whole slices, cut 4 rounds of bread for the tops by turning one of the molds upside down and cutting around the edge with a knife; it will fit exactly. cup b.u.t.ter in a saute pan. Place four 6-ounce molds on a baking sheet. Reserving 4 whole slices for the tops, cut remaining slices into quarters. Using the whole slices, cut 4 rounds of bread for the tops by turning one of the molds upside down and cutting around the edge with a knife; it will fit exactly.[image] Dip each piece of bread lightly in the melted b.u.t.ter and press into the molds, overlapping the slices like s.h.i.+ngles 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. Dip each piece of bread lightly in the melted b.u.t.ter and press into the molds, overlapping the slices like s.h.i.+ngles 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.[image] 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). Do not overbake. Remove from the oven and immediately invert onto individual dessert plates. Dust with some confectioners' sugar and place a large spoonful of French cream on the side. 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). Do not overbake. Remove from the oven and immediately invert onto individual dessert plates. Dust with some confectioners' sugar and place a large spoonful of French cream on the side.Individual Raspberry and Strawberry Summer PuddingsServes 4

2 pints (3 cups) raspberries2 pints strawberries, sliced, to make 3 cups3/4 to 1 cup sugar, to taste to 1 cup sugar, to taste11/2-pound loaf firm-textured white bread or day-old brioche, cut into 1 1/2-inch-thick slices, crusts removed[image] Combine the berries and Combine the berries and 3 3/4 cup of the sugar in a saucepan. Cook over medium heat until the berries are juicy, but still holding their shape, about 5 minutes. Taste for sweetness, and add more sugar if desired. Let cool to lukewarm. cup of the sugar in a saucepan. Cook over medium heat until the berries are juicy, but still holding their shape, about 5 minutes. Taste for sweetness, and add more sugar if desired. Let cool to lukewarm.[image] Preheat the oven to 350F. Place four 6-ounce molds on a baking sheet and grease lightly. Preheat the oven to 350F. Place four 6-ounce molds on a baking sheet and grease lightly.[image] Reserving 4 whole slices of bread, cut the remaining slices into 4 long strips each. Cut 4 rounds of bread for the tops by turning one of the molds upside down on a whole slice and cutting around the edge with a knife; each round will fit exactly. Out of the same slice, cut a little round for the bottom and cut it into triangles if desired. Press the bottom round and strips of bread into the molds, covering all surfaces and reserving the round tops. Reserving 4 whole slices of bread, cut the remaining slices into 4 long strips each. Cut 4 rounds of bread for the tops by turning one of the molds upside down on a whole slice and cutting around the edge with a knife; each round will fit exactly. Out of the same slice, cut a little round for the bottom and cut it into triangles if desired. Press the bottom round and strips of bread into the molds, covering all surfaces and reserving the round tops.[image] Divide the berry mixture among the bread-lined molds, setting aside any 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. Divide the berry mixture among the bread-lined molds, setting aside any 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.[image] 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. 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.Mary's French Dessert CreamMakes 1 cup

Cream is a key ingredient in many dessert recipes and a premier accompaniment when whipped until fluffy.

1 pint heavy cream1 tablespoon light brown sugar, or to taste

Place the cream in a small saucepan. Bring to a boil over medium high heat, and reduce by half; it will take about 20 minutes. Add the sugar to taste, stir until dissolved, and pour into a covered container. Refrigerate until ready to serve.

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 subst.i.tute 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-fas.h.i.+oned, and was a staple homemade bread in the 1930s and 1940s.

11/2-POUND LOAF11/8 cups water cups water1 large egg2 tablespoons b.u.t.ter, cut into pieces

21/4 cups bread flour cups bread flour3/4 cup graham flour cup graham flour1/3 cup nonfat dry milk cup nonfat dry milk1/4 cup light brown sugar cup light brown sugar2 teaspoons gluten11/2 teaspoons salt teaspoons salt

2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/3 cups water cups water1 large egg plus 1 egg yolk3 tablespoons b.u.t.ter, cut into pieces3 cups bread flour1 cup graham flour1/2 cup nonfat dry milk cup nonfat dry milk1/3 cup light brown sugar cup light brown sugar1 tablespoon gluten2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]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.) [image]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.

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. The presence of acid in a rye dough makes it more manageable, so you will see rye breads with ingredients like vinegar, beer, and sourdough.

There are quite a few baking products made from rye. The whole grains, known as groats or berries, are ground into light, medium, and dark rye flours, distinguished by their varying proportions of bran. Pumpernickel flour, also known as rye meal, is the coa.r.s.est grind, with the most bran and germ left in. Rolled rye flakes and cracked rye are also good additions to breads; they can be used as subst.i.tutes for rolled oats and cracked wheat. With a range of rye flours, you can make all your favorite rye breads in the bread machine, from a chewy pumpernickel or a light Swedish rye to a dark Russian rye, or even pretzel dough. Super-markets will vary in how many rye products they carry, but natural food stores and mail-order flour sources carry most of them.

Because of the saplike gum that appears naturally in rye, and because of its water-binding capacity, rye doughs will always feel moist and sticky when you test them with your finger. This makes it easy to add too much flour during kneading, so be careful not to add more than a tablespoon or two more than the measurement given in the recipe.

When I am teaching people to make bread by hand, I always recommend rising rye doughs in tall narrow plastic buckets rather than wide bowls, as this grain has a natural tendency to rise horizontally rather than vertically. The bread machine handles this beautifully with its baking canister. The warm environment of the bread machine is also perfect for rising rye doughs, as they can easily become slack and cold, especially in winter.

Rye is an incredibly healthful grain. It has vitamin E and rutin, two premium antioxidants, is good for combating cholesterol deposits, and contains insoluble fiber. Since rye contains a type of the gluten proteins found in wheat, it is not suitable for gluten-free diets or for sufferers of celiac sprue disease.

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 cla.s.sic 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.

11/2-POUND LOAF11/8 cups water cups water11/2 tablespoons canola oil tablespoons canola oil17/8 cups bread flour cups bread flour11/8 cups medium rye flour cups medium rye flour2 tablespoons brown sugar1 tablespoon plus 1 teaspoon gluten11/2 tablespoons caraway seeds tablespoons caraway seeds11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast2-POUND LOAF11/2 cups water cups water2 tablespoons canola oil21/2 cups bread flour cups bread flour11/2 cups medium rye flour cups medium rye flour3 tablespoons brown sugar1 tablespoon plus 2 teaspoons gluten2 tablespoons caraway seeds2 teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

[image]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.

[image]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.

[image]The Baker's Glossary of Rye Flours and Other Milled RyesYou can replace up to half the wheat flour in any recipe with rye flour for a hearty whole grain loaf. Rye bread crusts are very dark brown and the crumb is fine-grained, getting more coa.r.s.e and dense the higher the percentage of rye flour you use. Without the addition of wheat flour for body, rye makes a flat, crumbly, and coa.r.s.e-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 RyeWhole rye is the whole grain with bran and germ intact.Rye FlourRye flour is the finely ground whole grain and comes labeled as light, medium, or dark. The flour will vary in color and texture, depending on the amount of bran and germ sifted out during the milling process. What is labeled "rye flour" in a 1-pound box at the supermarket is medium rye flour.White Rye FlourWhite rye flour, or light rye flour, is not often seen outside of bakeries, but is now available from Giusto's and King Arthur. It is the ground endosperm of the rye kernel containing no germ or bran. It makes a superb light rye bread.Rye MealRye meal is medium-ground whole rye; it gives a rough texture to breads. It is also known as pumpernickel flour.Cracked RyeCracked rye is the cracked groat. Like cracked wheat, it needs to be cooked or soaked before being added to a dough.Rolled Rye FlakesRye flakes are whole rye grains that have been steamed and flattened by steel rollers. Use them in the same manner as rolled oats.Triticale FlourDeveloped as "the new improved grain" a few decades ago, triticale is a hybrid of rye and wheat and a favorite of whole grain bread lovers, although certainly not a mainstream flour. Low in gluten, for a bread with the best texture it should be used like rye in combination with wheat flours. Triticale is also available in whole grain form.

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.

11/2-POUND LOAF11/4 cups water cups water3 tablespoons honey2 tablespoons vegetable oil2 cups bread flour11/4 cups medium rye flour cups medium rye flour1 tablespoon plus 1 teaspoon gluten2 teaspoons fennel seeds11/2 teaspoons grated orange zest or dried orange peel teaspoons grated orange zest or dried orange peel11/4 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF15/8 cups water cups water1/4 cup honey cup honey3 tablespoons vegetable oil23/4 cups bread flour cups bread flour13/4 cups medium rye flour cups medium rye flour1 tablespoon plus 2 teaspoons gluten1 tablespoon fennel seeds2 teaspoons grated orange zest or dried orange peel11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]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.) [image]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.

LIMPA.

Next to black bread, limpa 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 La.r.s.en. The recipes came from her mother in Minneapolis. Every household would have its own recipe, usually pa.s.sed down in the family. 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 La.r.s.en. The recipes came from her mother in Minneapolis. Every household would have its own recipe, usually pa.s.sed down in the family. Limpa 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. This bread is fantastic with dinner, and great toasted. 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. This bread is fantastic with dinner, and great toasted.

11/2-POUND LOAF3/4 cup water cup water1/3 cup milk cup milk1 tablespoon mola.s.ses11/2 tablespoons brown sugar tablespoons brown sugar2 tablespoons b.u.t.ter, cut into pieces13/4 cups bread flour cups bread flour11/4 cups medium rye flour cups medium rye flour1 tablespoon gluten1/2 teaspoon fennel seeds, crushed teaspoon fennel seeds, crushed1/2 teaspoon aniseed, crushed teaspoon aniseed, crushed11/2 teaspoons grated orange zest teaspoons grated orange zest11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1 cup water1/2 cup milk cup milk2 tablespoons mola.s.ses2 tablespoons brown sugar3 tablespoons b.u.t.ter, cut into pieces21/2 cups bread flour cups bread flour11/2 cups medium rye flour cups medium rye flour1 tablespoon plus 1 teaspoon gluten3/4 teaspoon fennel seeds, crushed teaspoon fennel seeds, crushed3/4 teaspoon aniseed, crushed teaspoon aniseed, crushed2 teaspoons grated orange zest13/4 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's 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.) [image]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.

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, Himmel und Erde, "heaven and earth," equal portions of potatoes, turnips, and apples mashed together with b.u.t.ter and milk, sprinkled with bits of cooked bacon. "heaven and earth," equal portions of potatoes, turnips, and apples mashed together with b.u.t.ter and milk, sprinkled with bits of cooked bacon.

11/2-POUND LOAF11/8 cups water cups water3 tablespoons b.u.t.ter, melted11/2 tablespoons mola.s.ses tablespoons mola.s.ses13/4 cups bread flour cups bread flour1 cup medium or dark rye flour1/4 cup wheat bran cup wheat bran2 tablespoons unsweetened Dutch-process cocoa powder1 tablespoon gluten11/2 teaspoons instant espresso powder teaspoons instant espresso powder11/2 teaspoons caraway seeds teaspoons caraway seeds1/2 teaspoon fennel seeds teaspoon fennel seeds11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups water cups water4 tablespoons b.u.t.ter, melted2 tablespoons mola.s.ses21/3 cups bread flour cups bread flour11/3 cup medium or dark rye flour cup medium or dark rye flour1/3 cup wheat bran cup wheat bran3 tablespoons unsweetened Dutch-process cocoa powder1 tablespoon plus 1 teaspoon gluten2 teaspoons instant espresso powder2 teaspoons caraway seeds3/4 teaspoon fennel seeds teaspoon fennel seeds2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]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.) [image]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.

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. The loaf is as delicate as a cake when it comes out of the pan, so remove it carefully and cool it standing rather than on its side.

11/2-POUND LOAF2/3 cup water cup water2 tablespoons balsamic vinegar2/3 cup sour cream cup sour cream2 tablespoons dark honey or mola.s.ses2 tablespoons vegetable oil13/4 cups bread flour cups bread flour11/4 cups dark rye flour cups dark rye flour1 tablespoon instant potato flakes1 tablespoon plus 1 teaspoon gluten1 tablespoon caraway seeds1 teaspoon ground coriander seeds11/2 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF3/4 cup water cup water21/2 tablespoons balsamic vinegar tablespoons balsamic vinegar7/8 cup sour cream cup sour cream3 tablespoons dark honey or mola.s.ses3 tablespoons vegetable oil21/2 cups bread flour cups bread flour11/2 cups dark rye flour cups dark rye flour11/2 tablespoons instant potato flakes tablespoons instant potato flakes1 tablespoon plus2 teaspoons gluten1 tablespoon plus1 teaspoon caraway seeds11/2 teaspoons ground coriander seeds teaspoons ground coriander seeds2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]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.) The dough ball will be well shaped, but tacky and spread like a puddle during the risings.

[image]When the baking cycle ends, immediately remove the bread from the pan and carefully place it on a rack. Let cool to room temperature before slicing.

Milling Your Own Whole-Grain FloursWhile some owner's manuals recommend against using home milled flours because their density can alter crucial recipe measurements, once you have become familiar with your machine there is no reason you can't use your own milled flours and make the necessary adjustments to the liquid-flour balance. Owning and operating a home kitchen grain mill is an investment in time and money, but many bakers swear by it, opting for a bit more labor in exchange for the added flavor and nutrition. Since excellent commercial unbleached and stone-ground flours are widely available today, this really is a 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 coa.r.s.e to very fine. Whole grains for milling can be kept for years stored in airtight containers. One cup of the larger grains (wheat, corn, rye) will yield 1 cup flour. The smaller grains (amaranth, teff, rice, millet) yield 1 cup of flour per 3 3/4 cup whole grain. Wheat and rye are the easiest grains to mill. cup whole grain. Wheat and rye are the easiest grains to mill.It seems that the more expensive the mill, the quieter it is and the less muscle power is required on your part. In the past, home mills have been known for being heavy, rustic, and tremendously laborious hand-cranked jobs, most certainly a link to the past. I had an incredibly heavy but fascinating hand stone mill I was given by a friend. It was a modern quern; a descendant of an ancient hand milling tool. I found out that it was a Samap from France. It made flour, as well as cracked grains, but I spent lots of time grinding.The counter-clamped steel Corona hand mill, which caused a sensation in the 1960s during the back-to the-land movement, is still a good method for grinding wet hominy for masa, soaked soybeans for tofu, and a variety of cracked breakfast grains. It is usually the first mill in a home grinder's life. My friends Ralph and Toni Korgold have been using theirs for decades, mixing and grinding the grains for their cooked breakfast cereal blend of the month.The next step, the modern, lightweight plastic-bodied electric mills are incredibly efficient, living up to names like Magic Mill or Whisper Mill. They grind hard wheat berries, soybeans, and corn kernels into commercial-quality flour in one grinding, and are self-cleaning. They look perfect next to the bread machine and food processor, and take up a minimal amount of counter s.p.a.ce.Other electric grain mills include the Kitchen Aid, a grain mill with steel blades that is an attachment for their heavy stand mixer (I consider this best for cereal grinding), and a small electric mill by Braun. The Baker's Catalogue offers two exceptional mills. One is the Family Grain Mill by Messerschmidt of Germany, a hand mill made of heavy-duty plastic that clamps onto the side of the counter and grinds from coa.r.s.e to fine. The other is the Regal Kitchen Pro (from the same company that makes bread machines), a countertop electric model that grinds everything into beautiful flour and is very reasonably priced. Two other very good mills are a large counter model by Lee, and another by Excalibur, which has been out of production for a few years. If you see one of these at a flea market or garage sale, grab it; these mills are known for their excellence and durability.

POLISH BEER RYE BREAD.

Rye breads are so inherent to the cuisine of Poland that the word chleb, 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. This bread garners raves! 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. This bread garners raves!

11/2-POUND LOAF1 cup (8 ounces) beer3 tablespoons apple cider vinegar2 tablespoons honey1 tablespoon b.u.t.ter, melted1 tablespoon minced raw shallot2 cups bread flour3/4 cup light or medium rye flour cup light or medium rye flour1/4 cup whole wheat flour cup whole wheat flour2 tablespoons yellow cornmeal2 tablespoons gluten2 teaspoons caraway seeds11/2 teaspoons salt teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast2-POUND LOAF11/3 cups (11 ounces) beer cups (11 ounces) beer1/4 cup apple cider vinegar cup apple cider vinegar3 tablespoons honey2 tablespoons b.u.t.ter, melted11/2 tablespoons minced raw shallot tablespoons minced raw shallot21/2 cups bread flour cups bread flour1 cup light or medium rye flour1/2 cup whole wheat flour cup whole wheat flour3 tablespoons yellow cornmeal21/2 tablespoons gluten tablespoons gluten21/2 teaspoons caraway seeds teaspoons caraway seeds2 teaspoons salt1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 11/2 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Open the container of beer and let stand at room temperature for a few hours to go flat.

[image]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.) [image]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.