The Bread Lover's Bread Machine Cookbook Part 22

[image]Halve the eggplant lengthwise. Scoop out the insides, leaving 1 1/2-inch sides. Sprinkle the inside of the sh.e.l.ls with salt. Set in a shallow 8-by-8-inch baking dish. Chop the eggplant that was scooped out.

[image]Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Add the ground meat and brown for about 10 minutes. Add the onion, pepper, and eggplant; saute until soft, 5 to 8 minutes. Remove from the heat and add the tomatoes and cheese. Add the seasonings. Divide the filling in half and pile into the eggplant sh.e.l.ls.

[image]Toss the crumbs with the 1 1/4 cup olive oil. Sprinkle on top of the stuffed sh.e.l.ls; sprinkle with Asiago. Bake for 45 minutes. Serve hot, with some hot marinara sauce on the side, if desired. cup olive oil. Sprinkle on top of the stuffed sh.e.l.ls; 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.

11/2-POUND LOAF1/2 cup water cup water1/2 cup dry white wine cup dry white wine1/4 cup olive oil cup olive oil2 cups bread flour3/4 cup whole wheat flour cup whole wheat flour1/4 cup rye flour cup rye flour1 tablespoon gluten1 tablespoon sugar11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast1/3 cup pine nuts, coa.r.s.ely chopped cup pine nuts, coa.r.s.ely chopped2-POUND LOAF2/3 cup water cup water2/3 cup dry white wine cup dry white wine1/3 cup olive oil cup olive oil22/3 cups bread flour cups bread flour1 cup whole wheat flour1/3 cup rye flour cup rye flour1 tablespoon plus 1 teaspoon gluten1 tablespoon plus 2 teaspoons sugar2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast1/2 cup pine nuts, coa.r.s.ely chopped cup pine nuts, coa.r.s.ely chopped

[image]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.) Five minutes into Knead 2, sprinkle in the pine nuts.

[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.

CALIFORNIA NUT BREAD.

Sh.e.l.led 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 coa.r.s.ely 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. Each nut has a corresponding nut oil, which is important to use in this bread, for flavor and to make the dough pliable. You can use a lightly toasted nut oil or a cold-pressed one. Be sure to use only one flavor nut with its oil per batch of bread, but as you bake this bread again and again using different nuts, you will be surprised at the variety you can achieve from just this one recipe.

11/2-POUND LOAF3/4 cup (3 to 4 ounces) nutmeat pieces cup (3 to 4 ounces) nutmeat pieces11/4 cups b.u.t.termilk cups b.u.t.termilk1/3 cup nut oil cup nut oil3 cups bread flour1 tablespoon dark brown sugar1 tablespoon gluten11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast2-POUND LOAF1 cup (4 to 5 ounces) nutmeat pieces12/3 cups b.u.t.termilk cups b.u.t.termilk1/2 cup nut oil cup nut oil4 cups bread flour11/2 tablespoons dark brown sugar tablespoons dark brown sugar1 tablespoon plus 1 teaspoon gluten2 teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

[image]Preheat the oven to 350F.

[image]Spread the nuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove from the oven and let cool.

[image]Place the ingredients, except the nuts, 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 machine beeps or between Knead 1 and Knead 2, add the nuts. Test the dough with your fingers. If it is very firm and dry, maybe even lumpy, add another tablespoon of b.u.t.termilk to soften it up a bit.

[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.

PECAN RAISIN BREAD.

Pecans, a member of the hickory family, are an American nut. While related to the walnut, pecans have a rich, b.u.t.tery 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. Serve this bread for dinner or eat it toasted.

11/2-POUND LOAF1 cup (about 4 ounces) pecan halves1 cup plus 2 tablespoons water1 tablespoon b.u.t.ter, cut into pieces21/2 cups bread flour cups bread flour1/2 cup dark rye flour cup dark rye flour1 tablespoon dark brown sugar1 tablespoon plus 1 teaspoon gluten11/2 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast1/3 cup dark raisins cup dark raisins2-POUND LOAF11/4 cups (about 6 ounces) pecan halves cups (about 6 ounces) pecan halves11/2 cups water cups water11/2 tablespoons b.u.t.ter, cut into pieces tablespoons b.u.t.ter, cut into pieces31/3 cups bread flour cups bread flour2/3 cup dark rye flour cup dark rye flour11/2 tablespoons dark brown sugar tablespoons dark brown sugar1 tablespoon plus 2 teaspoons gluten2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast1/2 cup dark raisins cup dark raisins

[image]Preheat the oven to 350F.

[image]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.

[image]Place the ingredients, except the nuts and the 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 nuts and the raisins.

[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]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. A general guideline is that 11/2-and 2-pound-loaf machines need a minimum of 11/2 cups dry ingredients to work properly. The maximum for a 1 cups dry ingredients to work properly. The maximum for a 11/2-pound-loaf machine is 3 to 31/2 cups dry ingredients, and in machines with a 2-pound-loaf capacity, the maximum is 4 to 5 cups dry ingredients. Consult your owner's manual for the exact recommendations for your model. When figuring the amount of dry ingredients you are adding, include ingredients other than flour, such as wheat germ or oatmeal. Eggs are counted as liquid ingredients. Be careful to measure ingredients accurately, and never try making a loaf larger (or a larger amount of dough) than your machine is designed to handle. cups dry ingredients, and in machines with a 2-pound-loaf capacity, the maximum is 4 to 5 cups dry ingredients. Consult your owner's manual for the exact recommendations for your model. When figuring the amount of dry ingredients you are adding, include ingredients other than flour, such as wheat germ or oatmeal. Eggs are counted as liquid ingredients. Be careful to measure ingredients accurately, and never try making a loaf larger (or a larger amount of dough) than your machine is designed to handle.

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 coa.r.s.ely; they will break up during the kneading. She serves this bread with potato soup for dinner or with Marmalade b.u.t.ter Marmalade b.u.t.ter for breakfast. for breakfast.

11/2-POUND LOAF3/4 cup (3 to 4 ounces) walnut pieces cup (3 to 4 ounces) walnut pieces1 cup water2 large egg whites, lightly beaten11/2 tablespoons b.u.t.ter, cut into pieces tablespoons b.u.t.ter, cut into pieces3 cups bread flour2 tablespoons sugar2 tablespoons nonfat dry milk1 tablespoon gluten3/4 teaspoon salt teaspoon salt11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast teaspoons SAF yeast or 2 teaspoons bread machine yeast2-POUND LOAF1 cup (4 to 5 ounces) walnut pieces11/3 cups water cups water2 large egg whites, lightly beaten2 tablespoons b.u.t.ter, cut into pieces4 cups bread flour3 tablespoons sugar3 tablespoons nonfat dry milk1 tablespoon plus 1 teaspoon gluten1 teaspoon salt2 teaspoons SAF yeast or21/2 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Preheat the oven to 350F.

[image]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.

[image]Place the ingredients, except the walnuts, 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 walnuts.

[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.

SUNFLOWER OATMEAL BREAD.

When I worked in a restaurant bakery so long ago, I had an a.s.sistant 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 cla.s.ses and now I have adapted it, most successfully, for the bread machine. It is moist, nubby, and richly flavored. This bread, for me, is a breakfast toast bread, spread with b.u.t.ter and one of my homemade jams.

11/2-POUND LOAF1/2 cup water cup water5/8 cup b.u.t.termilk cup b.u.t.termilk1 large egg11/2 tablespoon b.u.t.ter, cut into pieces tablespoon b.u.t.ter, cut into pieces2 tablespoons honey1 tablespoon mola.s.ses21/2 cups bread flour cups bread flour1/2 cup rolled oats cup rolled oats1/2 cup whole wheat flour cup whole wheat flour1/2 cup raw sunflower seeds cup raw sunflower seeds1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF2/3 cup water cup water7/8 cup b.u.t.termilk cup b.u.t.termilk1 large egg2 tablespoons b.u.t.ter, cut into pieces3 tablespoons honey11/2 tablespoons mola.s.ses tablespoons mola.s.ses31/3 cups bread flour cups bread flour2/3 cup rolled oats cup rolled oats2/3 cup whole wheat flour cup whole wheat flour2/3 cup raw sunflower seeds cup raw sunflower seeds1 tablespoon plus 1 teaspoon 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 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.) [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.

PAXIMADIAMakes 10 pieces paximadia Food writer Lynn Alley has a love affair with Greek cooking. One day she was invited to visit her friend Aimilia Mana.s.sakis, who is a native of Crete and now runs the Greek Village Restaurant in Carlsbad, California, to watch her bake homemade paximadia paximadia. 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. While most Americans have never heard of 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. While most Americans have never heard of paximadia, paximadia, it is still the bread of choice throughout modern Greece, at home for breakfast or in restaurants. It is served with strong coffee and soft cheese and honey. The rusks are also crumbled into salads, served with olives and feta cheese for lunch, or drizzled with olive oil to eat as an appetizer with wine. This is Lynn's bread machine adaptation of Aimilia's wonderful recipe. Lynn makes it with freshly milled whole wheat flour from her GrainMaster Whisper Mill. Since it contains no b.u.t.ter or eggs, it is suitable for serving during Lent. it is still the bread of choice throughout modern Greece, at home for breakfast or in restaurants. It is served with strong coffee and soft cheese and honey. The rusks are also crumbled into salads, served with olives and feta cheese for lunch, or drizzled with olive oil to eat as an appetizer with wine. This is Lynn's bread machine adaptation of Aimilia's wonderful recipe. Lynn makes it with freshly milled whole wheat flour from her GrainMaster Whisper Mill. Since it contains no b.u.t.ter or eggs, it is suitable for serving during Lent.

11/2-OR 2-POUND-LOAF MACHINES11/4 cups water cups water2 tablespoons olive oil2 tablespoons honey21/2 cups whole wheat flour cups whole wheat flour1 cup bread flour1 teaspoon pumpkin pie spice blend, or 1 1/2 teaspoon each ground cinnamon and cloves teaspoon each ground cinnamon and cloves1 teaspoon salt2 teaspoons SAF yeast or21/2 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the bread pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough ball will be firm, yet springy and moist.

[image]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. Cover loosely with plastic wrap. Let rest at room temperature for 20 minutes.

[image]Meanwhile, preheat the oven to 350F.

[image]Bake for 35 to 40 minutes, or until deep brown and the bottom sounds hollow when tapped with your finger. Remove the bread from the oven and transfer the loaf to a rack to cool. Leave the parchment on the baking sheet; you will use it again.

[image]When the loaf is completely cooled, at least 2 hours, separate the slices by tearing them apart with your hands, the way it is done in Greece. Set the oven at its lowest setting, about 200F. Place the slices on their flat sides on the parchment-lined baking sheet. Place in the oven and let the toasts dry out slowly, about 5 hours. Remove from the oven and cool completely. Store in an airtight tin.

ZUNI INDIAN BREAD.

Native Americans do not call themselves such; they call themselves The People. They have a long history of baking nouris.h.i.+ng 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. 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. Use any fine or medium stone-ground yellow, blue, white, or red cornmeal, all used for baking in the pueblo villages of the American Southwest. It is important that this bread cool completely before you slice it. 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. Use any fine or medium stone-ground yellow, blue, white, or red cornmeal, all used for baking in the pueblo villages of the American Southwest. It is important that this bread cool completely before you slice it.

1 1 1/2-POUND LOAF1 cup b.u.t.termilk1 large egg2 tablespoons sunflower seed oil2 cups bread flour2/3 cup whole wheat flour cup whole wheat flour1/3 cup cornmeal cup cornmeal1/2 cup raw sunflower seeds cup raw sunflower seeds2 tablespoons dark brown sugar11/2 tablespoons gluten tablespoons gluten11/2 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 LOAF11/3 cups b.u.t.termilk cups b.u.t.termilk1 large egg3 tablespoons sunflower seed oil21/2 cups bread flour cups bread flour1 cup whole wheat flour1/2 cup cornmeal cup cornmeal2/3 cup raw sunflower seeds cup raw sunflower seeds3 tablespoons dark brown sugar2 tablespoons gluten2 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 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.

ORANGE-c.u.mIN BREAD.

c.u.min 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. c.u.min 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 gla.s.s of iced tea made from hibiscus blossoms-such as Red Zinger tea-garnished with wedges of lime. This loaf makes beautiful, out-of-the-ordinary toast, as the warmth of the toaster brings out the flavor of the c.u.min.

11/2-POUND LOAF1/2 cup orange juice cup orange juice2/3 cup fat-free milk cup fat-free milk3 tablespoons b.u.t.ter, cut into pieces22/3 cups bread flour cups bread flour1/3 cup whole wheat flour cup whole wheat flour1/4 cup light brown sugar cup light brown sugar1 tablespoon gluten11/2 teaspoons c.u.min seed, crushed in a mortar and pestle teaspoons c.u.min seed, crushed in a mortar and pestle11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF2/3 cup orange juice cup orange juice7/8 cup fat-free milk cup fat-free milk4 tablespoons b.u.t.ter, cut into pieces31/2 cups bread flour cups bread flour1/2 cup whole wheat flour cup whole wheat flour1/3 cup light brown sugar cup light brown sugar1 tablespoon plus 1 teaspoon gluten2 teaspoons c.u.min seed, crushed in a mortar and pestle2 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 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 and smooth, yet 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.

MOROCCAN BREAD WITH SESAME AND ANISEED (KISRA)Makes 2 round loaves For your Moroccan-inspired meals, make a loaf of kisra 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 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 khboz instead. Be sure to use a coa.r.s.e grind of whole wheat flour, preferably stone-ground, to obtain the proper texture of this bread. Serve it with a salad of grated carrots with dates; a instead. Be sure to use a coa.r.s.e grind of whole wheat flour, preferably stone-ground, to obtain the proper texture of this bread. Serve it with a salad of grated carrots with dates; a tagine, tagine, such as the cla.s.sic stew of chicken with prunes and apricots; and couscous with olives. The bread is meant to be dense in texture to use for scooping up the tagine. Or try using it to scoop up an appetizer of such as the cla.s.sic stew of chicken with prunes and apricots; and couscous with olives. The bread is meant to be dense in texture to use for scooping up the tagine. Or try using it to scoop up an appetizer of Hummus Hummus.

11/2-POUND LOAF11/4 cups water cups water23/4 cups bread flour cups bread flour1/2 cup whole wheat flour cup whole wheat flour2 teaspoons sesame seeds2 teaspoons aniseeds2 teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2 tablespoons yellow cornmeal, for sprinkling2-POUND LOAF11/2 cups water cups water31/3 cups bread flour cups bread flour2/3 cup whole wheat flour cup whole wheat flour1 tablespoon sesame seeds1 tablespoon aniseeds21/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast2 tablespoons yellow cornmeal, for sprinkling

[image]Place all the dough ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.

[image]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. With your fingers, moisten the surface of each dough ball with some olive oil; press with your palm to flatten each into a disc 1 inch thick and 6 inches in diameter. Dust the work surface with a bit of flour to keep the dough from sticking to it and cover the discs with the towel. Let rest for 11/2 to 2 hours, until puffy. p.r.i.c.k the surface of each loaf with the tines of a fork to gently release the gas. to 2 hours, until puffy. p.r.i.c.k the surface of each loaf with the tines of a fork to gently release the gas.

[image]Preheat the oven to 400F. Sprinkle a baking sheet with cornmeal and place the loaves on the baking sheet.

[image]Immediately place the loaves in the oven (it won't be up to temperature or hot yet) and bake for exactly 12 minutes. Reduce the oven temperature to 300F and bake for an additional 35 to 40 minutes, or until the breads are brown and sound hollow when tapped on the bottom with your finger. Remove to a rack to cool before cutting into wedges to serve.

[image]The Right Ingredient: Fats Used in Breads Fat brings out the flavor, provides the desirable mouth-feel, and makes the texture of bread softer, especially the sandwich-type loaves made in the bread machine. Remember that in most cases it is not the type of fat you use, but the proportions. I found that recipes made by hand that usually needed no fat did need a dab when adapted to the bread machine to keep the texture soft and balance out the other ingredients. Fat lubricates the developing gluten and makes a loaf that slices without tearing or falling apart.

Use b.u.t.ter or margarine for delicate, rich breads with beautiful crusts (sticks of b.u.t.ter have the increments measured on the side for exact portioning), croissants, and sweet breads. Use vegetable oil such as sunflower, canola, corn, or safflower for hearty, whole-grain breads; good olive oil for Italian or low-cholesterol breads; peanut and sesame oils for Oriental breads; lard (which is surprisingly less saturated than b.u.t.ter) for ethnic breads; and nut oils, such as hazelnut, walnut, pecan, and pistachio for artisan and sweet breads.

Cut the b.u.t.ter into pieces before placing it in the bread pan; the mixing action will incorporate it evenly. Avoid low-fat margarine unless called for; it ends up more a liquid than a fat addition and throws off a recipe. To subst.i.tute oil for b.u.t.ter in a recipe, reduce the amount of liquid by 1 tablespoon to balance the recipe.

The best omega-3 oils for optimum health include olive oil, walnut oil, canola oil, and flax seed oil. Saturated fats include cheese along with b.u.t.ter (the animal fats). Monosaturated fats that are still good for you include olives, peanuts, and avocados.

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 Aquinc.u.m. 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. It is served with meals-alongside a good gulyas gulyas (beef and green pepper stew), with stuffed cabbage with tomato sauce, or accompanying pork chops baked on a bed of sauerkraut. This is a fast recipe, since you don't have to cook potatoes to make it. I use a potato water made with instant mashed potatoes, in combination with potato starch flour. If you have potato water left over from making mashed potatoes, please go ahead and use it, leaving out the instant flakes. This is a soft bread with a crisp crust. (beef and green pepper stew), with stuffed cabbage with tomato sauce, or accompanying pork chops baked on a bed of sauerkraut. This is a fast recipe, since you don't have to cook potatoes to make it. I use a potato water made with instant mashed potatoes, in combination with potato starch flour. If you have potato water left over from making mashed potatoes, please go ahead and use it, leaving out the instant flakes. This is a soft bread with a crisp crust.

11/2-POUND LOAF11/3 cups warm water cups warm water2 tablespoons instant potato flakes11/2 tablespoons b.u.t.ter or lard tablespoons b.u.t.ter or lard22/3 cups bread flour cups bread flour1/3 cup potato starch flour cup potato starch flour11/2 tablespoons sugar tablespoons sugar2 teaspoons gluten2 teaspoons caraway seeds11/2 teaspoons salt teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF12/3 cups warm water cups warm water3 tablespoons instant potato flakes2 tablespoons b.u.t.ter or lard31/2 cups bread flour cups bread flour1/2 cup potato starch flour cup potato starch flour2 tablespoons sugar1 tablespoon gluten1 tablespoon caraway seeds2 teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

[image]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.

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions, adding the potato water with the b.u.t.ter or lard as the liquid ingredients. Set crust on dark and program for the Quick Yeast Bread or Rapid cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be smooth and soft. If the dough rises more than two-thirds of the way up the pan, gently deflate the dough a bit. This will keep the dough from hitting the window during baking.

[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.

DAVID SOOHOO'S BAOMakes 6 buns Bao buns, encasing a filling of buns, encasing a filling of char siu 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. 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.

Chef David SooHoo and his wife, food writer Elaine Corn, own Bamboo restaurant in Sacramento, California, and the baked pork bao bao is the most popular appetizer on their restaurant menu. It took David five years to develop this particular recipe, a repeated draw at his cooking cla.s.ses, but he has been making is the most popular appetizer on their restaurant menu. It took David five years to develop this particular recipe, a repeated draw at his cooking cla.s.ses, but he has been making bao bao since he was a teenager cooking in his father's restaurant. Today he easily prepares the dough in his BreadMaker bread machine, comparing the results to other rich egg breads like challah and brioche. SooHoo doubles this dough recipe (you need a 2-pound-loaf capacity machine to do this), knowing the dough is ready when it pushes up the lid a bit. He also likes to stuff the since he was a teenager cooking in his father's restaurant. Today he easily prepares the dough in his BreadMaker bread machine, comparing the results to other rich egg breads like challah and brioche. SooHoo doubles this dough recipe (you need a 2-pound-loaf capacity machine to do this), knowing the dough is ready when it pushes up the lid a bit. He also likes to stuff the bao bao with 1-inch cubes of cheese, such as cheddar or Brie. David says it takes three times to master any recipe, and especially the handwork involved in the shaping of these buns, which utilizes techniques that are repeated throughout Chinese cuisine. For that real Chinatown flavor, buy the meat ready-made from an Asian grocery's deli department, where it is cooked the traditional way-in a hanging oven. with 1-inch cubes of cheese, such as cheddar or Brie. David says it takes three times to master any recipe, and especially the handwork involved in the shaping of these buns, which utilizes techniques that are repeated throughout Chinese cuisine. For that real Chinatown flavor, buy the meat ready-made from an Asian grocery's deli department, where it is cooked the traditional way-in a hanging oven.

11/2-OR 2-POUND-LOAF MACHINESFor the bao dough:2/3 cup water cup water4 tablespoons unsalted b.u.t.ter, melted1 large egg31/2 cups bread flour cups bread flour5 tablespoons sugar1 tablespoon nonfat dry milk1 tablespoon bread machine yeastFor the filling:1/4 cup water cup water1 tablespoon rice wine or dry sherry2 tablespoons oyster sauce1 tablespoon hoisin sauce2 tablespoons soy sauce1 teaspoon sesame oil1 tablespoon sugar3 tablespoons all-purpose flour1/4 pound prepared char siu (Chinese barbecued pork) pound prepared char siu (Chinese barbecued pork)3 tablespoons diced yellow onion or scallions, green part onlyFor the egg glaze:1 large egg beaten with 1 tablespoon sugar11/2 tablespoons white sesame seeds tablespoons white sesame seeds