The Bread Lover's Bread Machine Cookbook Part 23

[image]To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer's instructions, but adding only 2 cups of the bread flour. Program for the Dough cycle; press Start. About 5 minutes into Knead 2, slowly add the remaining 11/2 cups flour. The dough will be stiff at first, but by the end of the kneading phase it will be pliable and smooth. It is important not to add more water; if the batter is too moist, the cups flour. The dough will be stiff at first, but by the end of the kneading phase it will be pliable and smooth. It is important not to add more water; if the batter is too moist, the bao bao will flatten as they bake. will flatten as they bake.

[image]While the dough is rising, prepare the filling: Make the gravy by combining the water, rice wine or sherry, oyster sauce, hoisin, soy sauce, sesame oil, and sugar in the top of a double boiler. Whisk in the flour. Place over simmering water and, stirring constantly, cook until thick and smooth. The gravy should be the consistency of mayonnaise. Remove from the water bath and cool in the refrigerator.

[image]Chop the pork into a large dice and place it in a large bowl with the onions. Add the gravy and mix. Cover and refrigerate until needed.

[image]Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a clean wooden work surface. Roll into a fat 3-inch-wide log. Cut the log into 6 equal portions. Place a disc of dough on a wooden work surface (don't shape on cool marble or ceramic because it will stiffen the dough). With the palm of your hand, press down on the center and rotate your palm, spiraling out from the center. The dough will shape into a 3-inch-diameter circle (not lopsided, please) with a pretty spiral pattern radiating from the center like a flower. Don't use any flour. Repeat with the remaining portions of dough.

[image]Using a 11/2-ounce ice cream scoop (size 40) or another utensil, place a scoop of about 2 tablespoons of the filling in the center of the round of dough. Bring the dough up over the filling and, holding the two sides between your thumb and third finger and pinching with your pointer finger, pleat the edges to encase the filling. Place the bao bao on their sides, and at least 4 inches apart, on the prepared baking sheet. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 45 minutes to 1 hour. If the filling is cold, the on their sides, and at least 4 inches apart, on the prepared baking sheet. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 45 minutes to 1 hour. If the filling is cold, the bao bao will take 1 will take 11/2 hours to rise. hours to rise.

[image]Twenty minutes before baking, preheat the oven to 350F.

[image]Brush each bao bao with the egg glaze and sprinkle with sesame seeds. Bake in the center of the oven for 30 to 40 minutes, until big, puffy, and golden brown. If you have a convection oven, this will take about 20 minutes. Eat the with the egg glaze and sprinkle with sesame seeds. Bake in the center of the oven for 30 to 40 minutes, until big, puffy, and golden brown. If you have a convection oven, this will take about 20 minutes. Eat the bao bao the day they are baked, or freeze in plastic freezer bags for up to 2 months. Reheat in a microwave (no need to defrost) for 2 to 3 minutes for a quick dinner. the day they are baked, or freeze in plastic freezer bags for up to 2 months. Reheat in a microwave (no need to defrost) for 2 to 3 minutes for a quick dinner.

Mixes and Some Special Breads Created from Them When experimenting with the types of breads you can make in your bread machine, you may well want to taste the different commercial boxed mixes that are available. Although bread machine recipes, even from scratch, are only moments away from being mixed in the machine, some bakers like to use mixes. There are many brands and types of bread machine mixes available, some on supermarket shelves and some by mail order. Most small mills package some sort of bread machine mix made of their own flours, which is a real treat. All brands seem to offer homestyle or country white breads and hearty or honey whole wheat breads. Some, like Hodgson Mill and Eagle Mills, use stone-ground wheat. Most mixes include bread boosters like gluten, lecithin, vitamin C, and malted barley flour. Beyond these basics, the offerings vary from brand to brand. Some offer mixes for cracked wheat, honey wheat berry, nine-grain, herb and cheese, and some sort of cinnamon bread. There seems to be a wider variety of bread mixes available by mail order than on supermarket shelves. The King Arthur Baker's Catalogue offers multigrain sunflower and maple whole wheat mixes. Williams-Sonoma has a good cinnamon-raisin mix in bulk and some sweet bread mixes to which you add your own spices with the eggs and milk. White mixes usually have a variation to make egg bread. Krusteaz and Fleischmann's mixes use bleached flour, while others list unbleached flour. The mixes I tried did not list any preservatives.

Every brand of bread mix bakes up into a loaf with a slightly different profile when it comes to texture (most are quite light-to medium-textured by my standards), aroma (only the Hodgson Mill and King Arthur mixes really smelled as fresh as when you make your own), moistness (all I sampled were very moist and lasted for two to three days at room temperature), sweetness (I like to have more control over the sweetness content, and like to use alternate sweeteners like fructose and maple syrup), crust (most crusts were thin, yet slightly crispy), and salt content (the mixes ranged from about 150 mg to almost 300 mg per mix). None I tested had any cholesterol reading. If you have any special dietary needs at all, you must check the side panel on the box.

Mixes contain their own yeast packets. If you are tempted to add a pinch more yeast, don't. When I did so, the breads rose too fast and were too delicate after baking. Sometimes I did add a few tablespoons more liquid without any disastrous results, and some gluten if none was listed in the ingredients on the side panel.

If you want to make a 2-pound loaf, use one and a half 1-pound mixes. I did find, though, that the 11/2-pound loaf is a good-sized loaf. Bread mixes can be mixed on the Dough cycle and hand-shaped into loaves to place in bread pans and bake in the oven.

Although every so often I want a plain bread from a mix, I found that the mixes dress up well. Don't hesitate to add your favorite ingredients to make a personalized loaf. To a plain country white dough I added a tablespoon of hazelnut oil and then pressed the dough out on a baking sheet as for a focaccia, dimpled it after it was risen, and poured a lot of hazelnut oil all over the top. Then I sprinkled it with crumbled dried marjoram and coa.r.s.e salt and baked it. It turned out chewy and the crust was incredible soaked with the nut oil. Have a little bit of marinara sauce left over from dinner? Let a French or Italian dough rise on the pan, dimple it, and spread with some of the marinara. I had some Parmesan cheese, which I sprinkled on top, and baked a wonderful pizza bread. I used the same dough and pressed fresh blueberries into the top, then sprinkled the whole thing with raw sugar before baking. It was fabulous for breakfast. You could use hazelnut oil or another nut oil. I was really impressed with the bread I got using a mix as the base, and often shaped it and baked it in my oven after mixing it in the bread machine. I was especially thrilled with the focaccia I created; they were moist and chewy. I recommend cutting focaccia made this way with kitchen shears rather than a knife.

When you make the recipes that follow, or experiment with your own additions to mixes, always open the lid and test the dough with a spatula 10 minutes into the kneading cycle, just as for other bread machine recipes. Often one to three teaspoons of water need to be added. It seems to be different each time. Use the following recipes as a guide (with any type of mix you like as the base) to creating unique breads in a flash. No one will ever guess they came from a mix.

FRESH HERB BREAD.

11/2-POUND LOAF1 cup plus 2 tablespoons water (for 14-ounce mix) or 11/4 cups water (for 1-pound mix) cups water (for 1-pound mix)One 14-ounce or 1-pound box white or whole wheat bread machine mix1/2 cup chopped fresh herbs, any combination of parsley, chervil, basil, marjoram, sage, chives, mint, thyme, or lovage cup chopped fresh herbs, any combination of parsley, chervil, basil, marjoram, sage, chives, mint, thyme, or lovage1/4 cup chopped hazelnuts cup chopped hazelnutsGrated zest of 1 lemon2 teaspoons gluten1 yeast packet (included in mix)

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set the crust for dark and program for the Basic cycle; press Start.

[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.

TOMATO FLATBREAD WITH MARJORAM.

Makes 1 focaccia

11/2-POUND LOAFFor the dough:1 cup plus 2 tablespoons water (for 14-ounce mix) 11/4 cups (for 1-pound mix) crushed tomatoes with their liquid or tomato sauce cups (for 1-pound mix) crushed tomatoes with their liquid or tomato sauce2 tablespoons olive oilOne 14-ounce or 1-pound box white or whole wheat bread machine mix1 yeast packet (included in mix)Olive oil, for brus.h.i.+ngYellow cornmeal, for sprinklingFor the topping:1/4 cup extra-virgin olive oil cup extra-virgin olive oil1 tablespoon dried marjoram, crushed2 teaspoons dried basil, crushedCoa.r.s.e sea salt, 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. The dough will be pink.

[image]Brush a rectangular baking sheet with some olive oil and sprinkle with cornmeal. When the machine beeps at the end of the cycle, immediately remove the bread pan and turn the dough out onto the baking sheet. With oiled fingers or a rolling pin, press and flatten the dough into a 1-inch-thick oval. Cover with plastic wrap and let rise at room temperature until doubled in height and puffy, 40 minutes.

[image]Twenty minutes before baking, place a baking stone on the lowest rack of a cold oven and preheat it to 400F.

[image]With your fingers held open, press into the dough all the way to the baking sheet to dimple. Drizzle with the 1 1/4 cup olive oil and sprinkle with the herbs and the coa.r.s.e salt. Bake for 18 to 23 minutes, until browned. Serve cut into squares with kitchen shears the day it is made, warm or at room temperature. cup olive oil and sprinkle with the herbs and the coa.r.s.e salt. Bake for 18 to 23 minutes, until browned. Serve cut into squares with kitchen shears the day it is made, warm or at room temperature.

RED WINE-WALNUT WHOLE WHEAT BAGUETTESMakes 2 baguettes [image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.

[image]Grease an 18-by-2-inch-wide baguette tray. When the machine beeps at the end of the Dough cycle, sc.r.a.pe the wet dough out with a dough card onto a floured work surface. Knead a few times with your dough card. Divide the dough into 2 equal portions. Flatten each portion into a thin 10-by-6-inch rectangle with the palm of your hand. Starting at a long end, roll up each, 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 seams to seal. Stretch each log by rolling it on the table back and forth with your palms a few times to elongate. Gently transfer, seam side down, to the prepared pan. No dough will hang over the ends of the pans. Cover loosely with a clean tea towel and let rise at room temperature until doubled in bulk, about 40 minutes.

[image]Twenty minutes before baking, line the center rack of the oven with a baking stone or tiles and preheat the oven to 450F.

[image]With a small, sharp knife, slash the surface 3 or 4 times on the diagonal, no more than 14 inch deep. Place the pan 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. Remove the loaves from the pans immediately to a cooling rack. Eat hot or within 2 hours.

11/2-POUND LOAF1/2 cup water (for 14-ounce mix) or cup water (for 14-ounce mix) or 3 3/4 cup water (for 1-pound mix) cup water (for 1-pound mix)1/4 cup plus 1 tablespoon (for cup plus 1 tablespoon (for 1 1/4-ounce mix) or 1 1/2 cup plus 1 tablespoon (for 1-pound mix) dry red wine, such as Merlot cup plus 1 tablespoon (for 1-pound mix) dry red wine, such as MerlotOne 14-ounce or 1-pound box Whole Wheat Bread Machine Mix1/2 cup chopped walnuts cup chopped walnuts1 yeast packet (included in mix)

GREEN CHILE BREADMakes 1 loaf [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]Line a baking sheet with parchment paper and sprinkle it with cornmeal. When the machine beeps at the end of the cycle, turn the dough out onto a lightly floured work surface. Pat into a 10-by-16-inch rectangle. Spread with the mayonnaise and sprinkle with the scallions. Sprinkle with the cheese and green chiles. Fold the two short ends of the dough into the center and bring up the two long ends to encase the filling. Pinch the seams to seal. Place on the baking sheet, seam side down. Cover loosely with plastic wrap and let rise at room temperature 20 minutes.

[image]Preheat the oven to 375F.

[image]With a small sharp knife, slash the tops with 3 diagonal slashes down the top to expose the filling. Bake until golden brown, 30 to 35 minutes. Cool on the pan and serve at room temperature (let the cheese firm up), sliced with a serrated knife.

11/2-POUND LOAFFor the dough:1 cup plus 2 tablespoons water (for 14-ounce mix) or 11/4 cups water (for 1-pound mix) cups water (for 1-pound mix)1 tablespoon olive oil or walnut oilOne 14-ounce or 1-pound box white or whole wheat bread machine mix1 yeast packet (included in mix)For the filling:1/4 cup mayonnaise cup mayonnaise1/2 cup chopped scallions cup chopped scallions8 ounces Monterey Jack cheese, grated (2 cups)1/2 cup canned roasted green chiles, drained and chopped cup canned roasted green chiles, drained and choppedYellow cornmeal, for sprinkling

FIG AND WALNUT BREAD.

[image]Place the ingredients, except the figs and walnuts, in the pan according to the order in the manufacturer's instructions. Set the crust for dark and program for the Basic or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the figs and walnuts.

[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 LOAF1 cup water (for 14-ounce mix) or 1 cup plus 2 tablespoons water (for 1-pound mix)One 14-ounce or 1-pound box white bread machine mix2 teaspoons gluten1 yeast packet (included in mix)3/4 cup chopped dried figs cup chopped dried figs1/4 cup chopped walnuts cup chopped walnuts

POLISH POPPY SEED BREAD.

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set the crust for medium and program for the Basic cycle; press Start.

[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 LOAF1 cup (for 14-ounce mix) or 1 cup plus 2 tablespoons (for 1-pound mix) fat-free milk1 egg yolk1 teaspoon almond extractOne 14-ounce or 1-pound box white bread machine mix1/2 cup chopped slivered blanched almonds cup chopped slivered blanched almonds1/3 cup currants cup currants1 tablespoon poppy seeds1 tablespoon light brown sugar2 teaspoons gluten1 yeast packet (included in mix)

SAVORY VEGETABLE AND FRUIT BREADS.

We are certainly used to vegetables in soup or as a side dish for dinner, but in baked bread? I remember W the first time I had a vegetable in bread-it was zucchini bread, a quick bread. I couldn't believe a vegetable could take on such a different character. The vegetable lent not only a wonderful flavor to the bread, but also added a very special kind of moisture to it. From then on, I began to make all sorts of quick breads with carrots, sweet potato, pumpkin, and corn. The first yeast bread I ever made with vegetables was one that called for potatoes. Then I made a recipe from my favorite British food writer, Jane Grigson, that paired raw onions with walnuts. It was fantastic. A trip to Berkeley to Narsai David's bakery found me staring at a loaf made with grated raw potatoes and beets. Pink bread! beets. Pink bread!

From then on, I began to see the edible stems, roots, fruits, and leaves that we call vegetables-things like tomatoes, pumpkin, winter squash, parsnips, spinach, and garlic-as dominant ingredients in yeast breads rather than strictly as toppings or fillings, as for pizza or ravioli. The vegetables lend their characteristic flavors, along with a full palate of muted colors. Yeast breads that contain vegetables and sweet fruits carry the aura of being extra healthy by including optimum nourishment in a loaf. Fruit, often thought of as a sweet bread ingredient, complements savory breads, too.

While this may seem to us like nouvelle cuisine, bakers have been fortifying breads with their garden produce, especially tubers and bulbs, since man was a hunter-gatherer. The Egyptians were creative bakers and loved to put onion, the lily of the Nile, in their breads. Small cakes of pounded cereal, onion, and poppy seeds have been found in archaeological digs at the Swiss lakeside dwellings. The combination of such a variety of products we get from the earth blend together to make good breads. If you try some of these recipes, your baking repertoire will expand considerably.

BLACK OLIVE BREAD.

This is a rustic bread that is studded with chunks of black olives. It will have a different character depending on what type of olive you use: canned California black olives are the mildest; Greek Kalamata, soft-fleshed and strong-flavored; intense jet-black Moroccan blacks; or purple-black Alfonsos from Chile. (One of my recipe testers tried using different varieties in the loaf. She thought she favored a combination of green and black olives, until she moved on to green olives stuffed with garlic.) Just remember to pit the olives first, or the bread will be full of surprises! Drain the olives well on paper toweling before adding them, or you will have to add a bit more flour to soak up the brine. This bread is made on the French Bread cycle to give it three full rises.

11/2-POUND LOAF11/8 cups fat-free milk cups fat-free milk1/4 cup olive oil cup olive oil1 tablespoon honey21/2 cups bread flour cups bread flour1/2 cup rye flour cup rye flour1 tablespoon plus 1 teaspoon gluten1/2 teaspoon salt teaspoon salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast1 full cup pitted black olive pieces2-POUND LOAF11/3 cups fat-free milk cups fat-free milk1/3 cup olive oil cup olive oil11/2 tablespoons honey tablespoons honey31/4 cups bread flour cups bread flour3/4 cup rye flour cup rye flour1 tablespoon plus 2 teaspoons gluten3/4 teaspoon salt teaspoon salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast11/4 full cups pitted black olive pieces full cups pitted black olive pieces

[image]Place the ingredients, except the olives, in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the French Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be slightly sticky. Halfway through Knead 2, open the machine and add the olives. If you like big chunks of olives, press Pause at the beginning of Rise 1 instead, remove the dough, pat it into a rectangle, and sprinkle with the olives. Roll up the dough and gently knead a few times to distribute the olives. Return the dough ball to the machine and press Start to resume the rising.

[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 D'AIL In Provence, garlic is said to be the poor man's, or everyman's, spice. Simply a garlic French bread, this is a good dinner bread. Store fresh garlic bulbs in a cool, dry place; they do not need to be refrigerated. Use a garlic press to pulverize the cloves for this recipe, or crush the cloves with the flat side of a knife blade to release their wonderful flavor. If you get the odor of garlic on your fingers, you can remove it by rubbing them on a stainless steel spoon under running water. The metal neutralizes the garlic like magic. You can also use roasted garlic in this bread, if you wish; the flavor will be more subdued. This bread is good served with roasted meats and rice ca.s.seroles.

11/2-POUND LOAF3 cloves garlic2 tablespoons unsalted b.u.t.ter, softened11/4 cups water cups water31/8 cups bread flour cups bread flour1 tablespoon gluten1 tablespoon sugar11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF4 cloves garlic3 tablespoons unsalted b.u.t.ter, softened11/2 cups water cups water4 cups bread flour1 tablespoon plus 1 teaspoon gluten11/2 tablespoons sugar tablespoons sugar13/4 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Peel the garlic cloves and press into the b.u.t.ter. Mash together.

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Add the garlic b.u.t.ter with the liquid ingredients. Set crust on medium and program for French Bread cycle; press Start. (This recipe may be made using the Delay Timer.) [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.

BALSAMIC-CARAMELIZED ONION BREAD This bread is the brainchild of my tester, Mary Anne McCready. This was her favorite method of preparing onions, and they ended up in and on everything, from vegetables to roasts. It was only a matter of time before they ended up in her bread. The slow cooking of the onions with the balsamic vinegar makes for a very sweet vegetable addition to a savory bread. While the bread is baking, be prepared to suffer as its tantalizing smell fills the kitchen. This bread is very aromatic with vinegary undertones. There is a little-known religious sect called the Wors.h.i.+ppers of the Onion in Paris; they would love this loaf as a sacrament. The top ends up a nice, crunchy dark brown.

11/2-POUND LOAFFor the onions:3 tablespoons olive oil2 tablespoons balsamic vinegar1 large onion (about 3 3/4 pound) thinly sliced pound) thinly slicedFor the dough:3/4 cup water cup water1 tablespoon sugar21/2 cups bread flour cups bread flour1/2 cup light or medium rye flour cup light or medium rye flour1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAFFor the onions:3 tablespoons olive oil2 tablespoons balsamic vinegar1 large onion (about 3 3/4 pound) thinly sliced pound) thinly slicedFor the dough:1 cup water5 teaspoons sugar31/3 cups bread flour cups bread flour2/3 cup light or medium rye flour cup light or medium rye flour1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]To prepare the onions, place the olive oil and the vinegar in a medium saute pan. Add the onions. Slowly cook over low heat for about 20 minutes, stirring occasionally, until the onions are limp and soggy; do not brown. Pour off any excess liquid into a measuring cup and add water to make the liquid measurement for the dough; you might have 1 to 2 tablespoons, or nothing. Set the onions aside to cool to room temperature. You will have about a full cup of onions.

[image]To make the dough, place the dough 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 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 caramelized onions. The dough will initially look dry, so don't be tempted to add liquid; there will be plenty in the onions. If the dough seems too wet 3 minutes after the addition of the onions, add a tablespoon more flour in increments.

[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.

TOMATO BREAD.

This tomato bread calls for dried tomatoes. During the drying process, the acid that is present in fresh tomatoes is removed, making this vegetable/fruit easier to digest. Use the imported Italian tomato paste in a tube if you can find it (sometimes stashed at the deli counter), although canned tomato paste is fine. This bread is good with all sorts of cheeses, and is nice shaped into baguettes and baked in the oven.

11/2-POUND LOAF11/4 cups water cups water3 tablespoons tomato paste1/3 cup chopped oil-packed sun-dried tomatoes, with their oil cup chopped oil-packed sun-dried tomatoes, with their oil23/4 cups bread flour cups bread flour1/2 cup whole wheat flour cup whole wheat flour11/2 tablespoons gluten tablespoons gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups water cups water1/4 cup tomato paste cup tomato paste1/2 cup chopped oil-packed sun-dried tomatoes, with their oil cup chopped oil-packed sun-dried tomatoes, with their oil32/3 cups bread flour cups bread flour2/3 cup whole wheat flour cup whole wheat flour2 tablespoons 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 or dark 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.

SWEET POTATO BREAD.

This is a surprise bread, bright orange with bits of tart cranberries throughout. Some people like to add 18 cup finely chopped pecans along with the cranberries. It is not a sweet bread, so you can serve it with dinner and for sandwiches. You can make the sweet potato puree yourself by putting fresh-baked or leftover baked sweet potatoes through a food mill or a food processor. Or you can use canned, vacuum-packed sweet potatoes. One 9-ounce can drained and mashed will yield 3 3/4 cup. cup.

11/2-POUND LOAF1/2 cup fat-free milk cup fat-free milk3/4 cup pureed sweet potatoes cup pureed sweet potatoes3 tablespoons sour cream3 cups bread flour1 tablespoon gluten11/2 teaspoons salt teaspoons saltGrated zest of 1 orange2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2/3 cup fresh whole cranberries cup fresh whole cranberries2-POUND LOAF2/3 cup fat-free milk cup fat-free milk1 cup pureed sweet potatoes1/4 cup sour cream cup sour cream4 cups bread flour1 tablespoon plus 1 teaspoon gluten2 teaspoons saltGrated zest of 1 orange21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast7/8 cup fresh whole cranberries cup fresh whole cranberries