The Bread Lover's Bread Machine Cookbook Part 15

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.

11/2-POUND LOAF1 heaping tablespoon raw amaranth seeds1/2 cup water cup water2/3 cup b.u.t.termilk cup b.u.t.termilk1 large egg2 tablespoons b.u.t.ter, cut into pieces2 tablespoons honey13/4 cups bread flour cups bread flour1/2 cup whole wheat or spelt flour cup whole wheat or spelt flour2 tablespoons quinoa flour2 tablespoons barley flour2 tablespoons brown rice flour2 tablespoons instant potato flakes2 tablespoons cornmeal2 tablespoons rolled oats11/2 tablespoons gluten tablespoons gluten11/2 teaspoons salt teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

2-POUND LOAF11/2 heaping tablespoons raw amaranth seeds heaping tablespoons raw amaranth seeds3/4 cup water cup water3/4 cup b.u.t.termilk cup b.u.t.termilk1 large egg21/2 tablespoons b.u.t.ter, cut into pieces tablespoons b.u.t.ter, cut into pieces21/2 tablespoons honey tablespoons honey21/3 cups bread flour cups bread flour3/4 cup whole wheat or spelt flour cup whole wheat or spelt flour3 tablespoons quinoa flour3 tablespoons barley flour3 tablespoons brown rice flour3 tablespoons instant potato flakes3 tablespoons cornmeal3 tablespoons rolled oats2 tablespoons gluten2 teaspoons salt1 tablespoon plus 1 1/2 teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast

[image]Heat a deep, heavy saucepan over medium heat. Place the amaranth in the pan. Stir immediately with a natural-bristle pastry brush. Stir constantly. The amaranth will pop like popcorn. Immediately remove to a bowl to cool.

[image]Place all the ingredients, including the popped amaranth, in the pan according to the order in the manufacturer's instructions, adding the popped amaranth with the dry ingredients. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball should be moist 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.

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. Food writers are calling specifically for organic flours in their ingredients lists. Some bakers use only organic flours.In exchange for high yields, modern agriculture has had to cope with other problems, such as pesticide residues entering the plants through their roots, growing crops in nutrient-depleted soil, and contaminated groundwater. Organic farming employs techniques that respect natural biological cycles. In order for foods to be labeled organic, they have to be grown in soil that has not been treated with any nonorganic substances for at least three years. The foods are grown without the aid of toxic synthetic chemicals (pesticides, insecticides, fungicides, and herbicides), and natural means are used to maintain the soil's nutrients and fertility. Specific requirements for organic certification now vary from state to state, but the USDA will soon be publis.h.i.+ng national standards.One of the pioneers in providing organic whole grain flours and information about how to use them was Frank Ford. Before organic was a household word, Frank grew his hard red winter wheat in Deaf Smith County, Texas, with none of the usual chemical grain fertilizers. In 1960 he set up a small stone mill and an office in an abandoned railroad car. He distributed his flours out of the back of his pickup truck.Today, Deaf Smith wheat is a standard for excellence. As a purveyor of organic flour, Arrowhead Mills, provides fresh flours to home and commercial bakers in the United States and around the world. Arrow head Mills flour is now on supermarket shelves across the country.Despite much press, organic grains are still a minority in the agricultural marketplace; organic farming is labor intensive, crops give lower yields, and prices to the consumer are a bit higher because of a limited supply. But I believe the flours truly are superior. If they are available to you, I urge you to give them a try.

TRADITIONAL LOAVES.

Country Breads and Sourdough Breads

Country Breads COUNTRY BREADS MADE WITH OUT STARTERS.

Peasant BreadChuck Williams's Country FrenchSemolina Country BreadPain Ordinaire au BeurreCla.s.sic BaguettesFrench Whole Wheat BreadPane ItalianoPanino BruschettaGrissini COUNTRY BREADS MADE WITH STARTERS.

Pain de Maison Sur PoolishPain de ParisPain a l'AnciennePain au SeiglePain au LevainPane ToscanaOlive Oil BreadItalian Whole Wheat BreadPane FranceseLittle Italian Bread RollsCiabattaTwo-Week BigaPagnottaPane BigioItalian Semolina BreadPane di CerealePane All'UvaSaffron and Olive Oil Challah Sourdough Breads SOURDOUGH STARTERS.

Next-Day White Sourdough StarterNext-Day Rye Sourdough StarterSuzanne's Sourdough StarterGerman Beer StarterFrench b.u.t.termilk StarterGrapeyeast Natural Starter SOURDOUGH LOAVES.

White Sourdough BreadCla.s.sic Sourdough RyeSourdough Cornmeal BreadSourdough French BreadSourdough Whole Wheat BreadLevain LoafSourdough Buckwheat BreadSourdough Sunflower Seed Honey BreadSourdough Raisin BreadSourdough Banana Nut BreadSourdough Bread with Fresh Pears and WalnutsOrange Sourdough Bread with Cranberries, Pecans, and Golden RaisinsSourdough Pumpkin Spice BreadSourdough Carrot Poppy Seed BreadSourdough Cottage Cheese Bread with Fresh HerbsSourdough Tomato Bread with FetaSourdough Pes...o...b..eadSourdough English m.u.f.fins

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. Artisan bread baking employs old methods, so it is usually created entirely by hand and baked in a wood-fired oven to give it a very special character. Pain cuit au feu de bois Pain cuit au feu de bois, or bread baked in a wood-fired oven, has a pa.s.sionate following. It is the primary baking technique that says natural, authentic, and traditional.

Many old world-style bakers stubbornly hold on to old methods, regarding the bread machine as a savage, interrupting the natural flow of the universal laws of baking by removing the process from the warmth of their hands. But others have modified their opinions to a more positive stance. Obviously the closed electric oven chamber of a bread machine will never produce a loaf with the crust or familiar long or round shape of a traditionally baked loaf, but baking country bread in the machine does have its attributes. Even when baking with a machine, you can still use a baker's care and feel, choosing fresh ingredients and using cla.s.sic recipes. And there is the entire spectrum of aromas and sensations a.s.sociated with bread-making that remain constant no matter what means you use. Any machine can make good country breads; the newer ones with their state-of-the-art technology-developed, in part, with just these breads in mind-produce especially good results.

Country breads, no matter the origin of any given recipe, are all known for the same simplicity of raw ingredients that allows the flavor of the flour to really dominate. When first-rate ingredients-organic flours, natural leaven and yeasted starters, pure spring water, and unrefined sea salt-are used in making them, the quality of these loaves really becomes apparent. These are, on the whole, simple breads, whose characters can be changed by a slight variation in the proportion of flour or how long a starter sits. Sugar and fat are virtually nonexistent in these breads, making them favorites with people who are concerned about cholesterol and calories.

Many country breads use starters, or pre-ferments, for leavening. The recipes that follow begin with breads that do not use starters. Later in this section, when you come to the recipes that use starters, you will be using your machine to make the starters as well as the doughs. The starters are made on the Dough cycle, then left to sit in the machine for a specified number of hours. The new Welbilt machines have a special setting just for starters, keeping the pre-ferments gently warm at an even 85F for up to twenty-four hours; I think more manufacturers will be adding this feature in 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.

Baking off a loaf is the culmination of the baker's art. Many of the breads I've included are baked right in the machine, and for these the baking temperature is, of course, already decided. This automation is perfect for beginning bakers. No fancy equipment, no jostling in the oven, no need to pay attention to timing. Set the crust control on medium or dark for country breads (remember that the real difference here is the amount of time that it bakes; a darker crust will usually bake about seven minutes longer than a medium one). The closed bread machine environment naturally has a lot of steam in it, another very desirable element. The evaporation of the water from the dough creates almost a miniature steam-injected oven, an environment that has always been a challenge for the home baker to recreate. This moisture around the loaf contributes to the texture and appearance of the final loaf. It is important for the caramelizing of the sugars in the flour, which gives the crust its brown color. While the thick crusts produced in oven baking are great, a thinner crust produced by the machine allows the dough to come up to its full shape and helps prevent a dense, heavy loaf.

All of these breads can be baked in the oven after the initial mixing in the machine. Many bakers like to combine the ease of preparing the starter and dough in the machine with the use of traditional techniques-such as rising the dough in a banettone or baking the bread on a baking stone-in preparing a loaf.

Some of the recipes in this collection are based on cla.s.sic recipes whose character can't be approximated without the denser crust the oven provides. These doughs need to be taken out of the machine, shaped, and baked in the oven. This allows you to take advantage of the beautiful hands-on shaping techniques that make loaves unique. Loaves prepared this way end up close cousins to, and sometimes even better than, ones made by more common home mechanical mixing techniques, such as the heavy-duty electric stand mixer or the food processor. It was a great surprise and delight to me that these loaves were some of the best I have ever made in the entire thirty years I have been baking.

For doughs prepared in the machine and baked off in the oven, the machine's Dough cycle has some great advantages built into it. The chart in your manufacturer's manual that details the different parts of the cycles will show you that the Dough cycle has two kneading periods with a short rest in between. I view this little rest as the autolyse autolyse in artisan baking. A tremendously important rest period, it allows the enzymes in the dough that create the acids that contribute to the final flavor to be released. Some recipes deliberately manipulate the dough to include these all-important rest periods. Also, as in artisan baking there is not one, but two or three rising times; this contributes to the bread's texture. If you are using the Basic or the French Bread cycle, you can reset it for another rise, or reset the cycle to begin the whole thing over again, allowing the dough to get the advantages of being kneaded and risen a second time. in artisan baking. A tremendously important rest period, it allows the enzymes in the dough that create the acids that contribute to the final flavor to be released. Some recipes deliberately manipulate the dough to include these all-important rest periods. Also, as in artisan baking there is not one, but two or three rising times; this contributes to the bread's texture. If you are using the Basic or the French Bread cycle, you can reset it for another rise, or reset the cycle to begin the whole thing 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. French bakers use the terms ba.s.sinage ba.s.sinage to describe adding some water during the kneading cycle and to describe adding some water during the kneading cycle and contre-frasage contre-frasage to describe adding flour. But pay close attention to each recipe; often the properties of these doughs will vary from one recipe to the next. Sometimes the doughsare meant to be moist to the point of slackness, yet still elastic, a very desirable consistency that makes a loaf with lots of uneven holes in it. Every type of flour will produce a different dough, even different white flours, whether bread flour, all-purpose, or clear flour. to describe adding flour. But pay close attention to each recipe; often the properties of these doughs will vary from one recipe to the next. Sometimes the doughsare meant to be moist to the point of slackness, yet still elastic, a very desirable consistency that makes a loaf with lots of uneven holes in it. Every type of flour will produce a different dough, even different white flours, whether bread flour, all-purpose, or clear flour.

Fermentation of the dough begins at the completion of the kneading and ends when the dough is deflated for shaping. The closed environment of the bread machine is a mockup of the proofing boxes that are so important to professional bakers. The controlled temperature and humidity inside your bread machine are very important to your resting dough, and the bread machine provides this environment naturally, without any effort on your part. You won't have any sudden changes in temperature to stress your dough and damage its quality. I do not recommend the use of One Hour, Quick Yeast Bread, or Rapid cycles for country breads; you want to use all the rising time needed to develop your dough.

Always remove the bread from the baking pan as soon as it has completed baking. You don't want your loaf to sit in the machine and become soggy and lose its crisp crust. Bread machine-baked country loaves have a higher percentage of inner crumb to outer crust, but the firm texture and feel of the bread will be comparable to regular oven-baked country loaves.

Breadmaking is a fulfilling and highly creative task. No matter what method you use, you must still use your senses to feel, smell, touch, and taste, measures that artisan bakers internalize as part of their craft. What you might not achieve in a cla.s.sically 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 ma.s.s-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 b.u.t.ter, 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. The character of this bread will change slightly depending on the type of olive oil used-French oil is more acidic and fruity; Spanish oil is known for being smooth with an olivey aftertaste; Greek oil is thick and robust; and Italian oil is fruity and clean, but even within these categories, each brand will have its own flavor.

11/2-POUND LOAF11/8 cups water cups water2 tablespoons olive oil31/4 cups bread flour cups bread flour2 teaspoons gluten2 teaspoons sugar11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

2-POUND LOAF11/2cups water3 tablespoons olive oil41/4 cups bread flour cups bread flour1 tablespoon gluten1 tablespoon sugar2 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 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 smooth, slightly moist, 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.

11/2-POUND LOAF11/4 cups water cups water21/4 cups bread flour cups bread flour3/2 cup whole wheat flour cup whole wheat flour2 teaspoons gluten11/2 teaspoons salt teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast

2-POUND LOAF12/3 cups water cups water3 cups bread flour1 cup whole wheat flour1 tablespoon gluten2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

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 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. 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.

[image]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 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]Technique: Baking with a La Cloche Ceramic Baking DishA La Cloche baking dish is an unglazed clay baking dish with 2-inch sloping sides and a domed cover that is used for baking oversized country loaves. La Cloches are popular among home bakers, who use them to achieve very nicely shaped loaves with extra-crisp crusts. There is a 121/4-inch round La Cloche for round loaves, and a 151/4-by-51/4-inch rectangular La Cloche baker that makes an elongated French bread shape (the loaf ends up looking like a fat baguette). Any recipe in this chapter can be baked in the oven in a La Cloche. A La Cloche works best with doughs that do not contain sugar, as high-sugar doughs tend to adhere to the porous surface of the baker and when the sugar burns it is virtually impossible to clean off. Always use heavy oven mitts, like 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:[image] Prepare the bread recipe using the Dough cycle. Sprinkle the dish with flour, cornmeal, or coa.r.s.e 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. Prepare the bread recipe using the Dough cycle. Sprinkle the dish with flour, cornmeal, or coa.r.s.e 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.[image] Remove the cover. Using a sharp knife, slash the top surface of a round loaf decoratively in an X, or slash diagonal lines down the top of a rectangular loaf, no more than 14 inch deep. Before placing the baker in the oven, rinse the inside of the cover with tap water; drain off excess drips but do not dry (this moisture creates steam during baking). Place the cover back over the slightly risen dough ball and place the baker in the center of a cold oven. Turn the oven temperature to 450F. Remove the cover. Using a sharp knife, slash the top surface of a round loaf decoratively in an X, or slash diagonal lines down the top of a rectangular loaf, no more than 14 inch deep. Before placing the baker in the oven, rinse the inside of the cover with tap water; drain off excess drips but do not dry (this moisture creates steam during baking). Place the cover back over the slightly risen dough ball and place the baker in the center of a cold oven. Turn the oven temperature to 450F.[image] After 30 minutes, remove the cover with heavy oven mitts to allow the loaf to brown thoroughly. Bake for another 10 to 15 minutes, until the finished loaf is golden brown, crisp, and sounds hollow when tapped with your finger. Carefully remove the dish from the oven and transfer the loaf to a rack. Let cool for 15 minutes before serving warm. After 30 minutes, remove the cover with heavy oven mitts to allow the loaf to brown thoroughly. Bake for another 10 to 15 minutes, until the finished loaf is golden brown, crisp, and sounds hollow when tapped with your finger. Carefully remove the dish from the oven and transfer the loaf to a rack. Let cool for 15 minutes before serving warm.[image] To clean La Cloche or other ceramic baking pans, tap out the excess flour and crumbs, and scrub off any stuck-on bits with a brush and water only; soap residue can impart a taste into the next loaf you bake. Towel dry and let stand at room temperature for at least 30 minutes before replacing the cover and storing in the cupboard. To clean La Cloche or other ceramic baking pans, tap out the excess flour and crumbs, and scrub off any stuck-on bits with a brush and water only; soap residue can impart a taste into the next loaf you bake. Towel dry and let stand at room temperature for at least 30 minutes before replacing the cover and storing in the cupboard.

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 coa.r.s.er 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 b.u.t.ter melting in, and also makes great bruschetta. 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 coa.r.s.er 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 b.u.t.ter melting in, and also makes great bruschetta.

11/2-POUND LOAF11/3 cups water cups water2 tablespoons olive oil13/4 cups bread flour cups bread flour11/4 cups semolina flour cups semolina flour1 tablespoon plus1 teaspoon sesame seeds1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

2-POUND LOAF13/4 cups water cups water3 tablespoons olive oil21/4 cups bread flour cups bread flour13/4 cups semolina flour cups semolina flour2 tablespoons sesame seeds1 tablespoon plus1 teaspoon gluten2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4teaspoons bread machine yeast

[image]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.) [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.

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 Resources), a domestic flour blended to match a sample of the flour used in Poilane's bakery in Paris.

[image]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 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.

11/2-POUND LOAF11/4 cups water cups water1 tablespoon unsalted b.u.t.ter, cut into pieces3 cups unbleached all-purpose flour2 teaspoons gluten11/2 teaspoons fine sea salt teaspoons fine sea salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF12/3 cups water cups water11/2 tablespoons unsalted b.u.t.ter, cut into pieces tablespoons unsalted b.u.t.ter, cut into pieces4 cups unbleached all-purpose flour1 tablespoon gluten2 teaspoons fine sea salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

CLa.s.sIC BAGUETTESMakes 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. This recipe is for a cla.s.sic French baguette adapted from a Joe Ortiz recipe designed for the food processor. It works incredibly well mixed in the bread machine and baked in the oven. You must use baguette trays (two 18-by-2-inch trays) to make the loaves; they are too soft to stand on their own on a baking sheet. I love how long and thin the baguettes are after they are baked in a very hot oven. And I was delighted to be able to tear into a hot loaf and have crumbs shatter on the counter. "Perfect!" exclaimed my neighbors when I brought them a still-hot wand.

11/2-OR 2-POUND-LOAF MACHINES11/2 cups water cups water31/4 cups unbleached all-purpose flour cups unbleached all-purpose flour2 teaspoons gluten with vitamin C13/4 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. Program for the Dough cycle; press Start. The dough ball will be sticky. Do not add any more flour at this point.

[image]Grease two baguette trays. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan from the machine 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 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. 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.

[image]Flatten each portion into a thin 10-by-6-inch rectangle with the palm of your hand. Starting with a long side, roll one up, using your thumbs to help roll tightly. With the side of your hand, define a depression lengthwise down the center of the dough. Repeatedly fold the dough over in thirds the long way to make a tight log and pinch the seams to seal. Stretch the log by rolling it back and forth on the table with your palms a few times until about 15 inches long. Gently transfer to the prepared pan seam side down. Stretch the log to fit the 18-inch pan. No dough will hang over the ends of the pan. Repeat with the other piece of dough. Cover loosely with a clean tea towel and let dough rise at room temperature until two and a half times its size in bulk, about 1 hour.

[image]With a small, sharp knife, slash the surface of the baguettes 3 or 4 times on the diagonal, no more than 11/4 inch deep. This must be done gently, as the delicate dough will deflate slightly. Cover again. inch deep. This must be done gently, as the delicate dough will deflate slightly. Cover again.

[image]Place a baking stone or tiles on the center rack and preheat the oven to 450F.

[image]Lightly brush the tops of the loaves with cold water. Place the pans directly on the stone and bake for 20 to 25 minutes, or until the surfaces of the loaves are a deep golden brown and sound hollow when tapped with your finger. Immediately remove the bread from the pans and place them on a rack. Eat hot or within 2 hours.

[image]Bread Machine Baker's Hint: Gluten with Vitamin CVitamin C, or as...o...b..c acid, is sometimes added to dough as a volume enhancer. You will see that some of my country bread recipes call for gluten that has had some vitamin C added. This product is available in grocery stores and by mail order from Hodgson's Mill (see Resources Resources). You can also make your own: Crush a vitamin C tablet and add just a pinch to the amount of gluten called for in the recipe.

FRENCH WHOLE WHEAT BREADMakes 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, pain complet, a torpedo, since it is elongated and pointed at the ends, dense and crusty. It is made just like a cla.s.sic baguette, but with a richer dough, and ends up with a moist, tight crumb. This loaf is a favorite with French bakers, who sometimes add nuts, raisins, currants, or chopped dried apricots (my favorite) to make a good fruit bread for breakfast. The dried fruit adds a tart sweet flavor to the unsweetened dough. Made with nuts, it is especially nice with cheese and salads. As with all French breads, eat this within a few hours of baking to savor its inherent appeal. a torpedo, since it is elongated and pointed at the ends, dense and crusty. It is made just like a cla.s.sic baguette, but with a richer dough, and ends up with a moist, tight crumb. This loaf is a favorite with French bakers, who sometimes add nuts, raisins, currants, or chopped dried apricots (my favorite) to make a good fruit bread for breakfast. The dried fruit adds a tart sweet flavor to the unsweetened dough. Made with nuts, it is especially nice with cheese and salads. As with all French breads, eat this within a few hours of baking to savor its inherent appeal.

11/2-OR 2-POUND-LOAF MACHINES11/4 cups plus 1 tablespoon b.u.t.termilk cups plus 1 tablespoon b.u.t.termilk1/2 cup water cup water21/2 cups whole wheat flour cups whole wheat flour1/2 cup whole grain spelt flour or additional cup whole grain spelt flour or additional 1 1/2 cup whole wheat flour cup whole wheat flour1 tablespoon gluten with vitamin C11/2 teaspoons salt teaspoons salt1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 2 teaspoons bread machine yeast

[image]Place all 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, but very springy when you press your finger into the dough. Do not add any more flour at this point. The dough will smooth out during the kneading.

[image]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.

[image]When the timer rings, remove the bread pan from the machine and sc.r.a.pe 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. Roll up from a long edge into a fat loaf and roll back and forth with your palms to make pointed ends. Fold the log of dough in half lengthwise and pinch the seams to seal. Roll the dough back and forth again, and pull out the pointed ends to make a loaf about 14 inches long. Place on the baking sheet and cover with a clean tea towel. Let rise at room temperature until doubled in bulk, about 1 hour.

[image]Twenty minutes before baking, place a baking stone or tiles on the center rack and preheat the oven to 400F.

[image]Holding kitchen shears at a 45 angle, snip the surface 4 or 5 times down the length of the loaf, no more than 1 inch deep. Place the pan directly on the stone and bake for 32 to 38 minutes, or until the surface of the loaf is a deep, dark brown and sounds hollow when tapped with your finger. The loaf will be very firm. Immediately remove the bread from the pan and place it on a cooling rack. Eat warm or within 2 hours.

VARIATIONS.

French Whole Wheat Bread with Dried Fruit 11/2 cups dark or golden raisins, currants, or chopped dried apricots cups dark or golden raisins, currants, or chopped dried apricots In Step 3, pat the dough into a 12-inch-long rectangle about 11/2 inches thick as directed. Sprinkle the dried fruit all over the dough and press it in. Tightly roll up the dough, encasing the dried fruit. Shape, rise, and bake as directed. inches thick as directed. Sprinkle the dried fruit all over the dough and press it in. Tightly roll up the dough, encasing the dried fruit. Shape, rise, and bake as directed.

French Whole Wheat Bread with Nuts 11/2 cups coa.r.s.ely chopped walnuts, pecans, almonds, or hazelnuts (you want big pieces, which will be scattered throughout the dough) cups coa.r.s.ely 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. 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.