The Bread Lover's Bread Machine Cookbook Part 25

Any stuffing that will not fit into the bird or meat can go into a covered ca.s.serole (and can be refrigerated until there is room in the oven). Before baking the dressing, moisten it with 1 1/2 cup broth, white wine, or water, to subst.i.tute for the roasting juices. Bake, covered with foil, at 350F, until the stuffing registers 165F on an instant-read thermometer. cup broth, white wine, or water, to subst.i.tute for the roasting juices. Bake, covered with foil, at 350F, until the stuffing registers 165F on an instant-read thermometer.

After the meal, remove all the stuffing from the bird and refrigerate it separately. Rolled meats and stuffed pork chops don't require this precaution.

PAIN DE PARIS.

Baguette dough used to be called pain de Paris, pain de Paris, or Parisian bread. The French Bread cycle will give this dough three full rises with rests in between called or Parisian bread. The French Bread cycle will give this dough three full rises with rests in between called autolyses, autolyses, which are terribly important for developing the gluten structure, and therefore a good, chewy texture and strong flavor. While this dough is best when formed into the familiar long rod (program for the Dough cycle in Step 3 and see which are terribly important for developing the gluten structure, and therefore a good, chewy texture and strong flavor. While this dough is best when formed into the familiar long rod (program for the Dough cycle in Step 3 and see Technique: Shaping Long Loaves of Pain de Paris for Oven Baking Technique: Shaping Long Loaves of Pain de Paris for Oven Baking), it can also be fully baked in the machine as instructed here. It has a traditional French starter known as a pate fermentee, pate fermentee, or "old dough," a pre-ferment that is as thick and silky as a bread dough. This is a delicious bread, which I am very proud to share with you. or "old dough," a pre-ferment that is as thick and silky as a bread dough. This is a delicious bread, which I am very proud to share with you.

11/2-POUND LOAFFor the pate fermentee:1/2 cup water cup water11/4 cups bread flour cups bread flourPinch of sea salt1/2 teaspoon SAF or 1 teaspoon bread machine yeast teaspoon SAF or 1 teaspoon bread machine yeastFor the dough:1 cup minus 1 tablespoon water2 cups bread flour11/2 teaspoons gluten with vitamin C teaspoons gluten with vitamin C3/4 teaspoon SAF yeast or 1 teaspoon SAF yeast or 11/4 teaspoons bread machine yeast teaspoons bread machine yeast1/2 cup pate fermentee cup pate fermentee1 teaspoon sea salt2-POUND LOAFFor the pate fermentee:1/2 cup water cup water11/4 cups bread flour cups bread flour1/4 teaspoon sea salt teaspoon sea salt1/2 teaspoon SAF or 1 teaspoon bread machine yeast teaspoon SAF or 1 teaspoon bread machine yeastFor the dough:11/3 cups water cups water3 cups bread flour21/2 teaspoons gluten with vitamin C teaspoons gluten with vitamin C11/4 teaspoons SAF yeast or 1 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast teaspoons bread machine yeast3/4 cup pate fermentee cup pate fermentee11/2 teaspoons sea salt teaspoons sea salt

[image]To make the pate fermentee pate fermentee starter, place the starter ingredients /in the bread pan. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes. When the timer rings, press Pause and set the timer again for 10 minutes. Let the starter rest for 10 minutes (the starter, place the starter ingredients /in the bread pan. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes. When the timer rings, press Pause and set the timer again for 10 minutes. Let the starter rest for 10 minutes (the autolyse autolyse). When the timer rings, press Start to continue and finish the Dough cycle. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Gently deflate the spongy starter, and let it sit in the bread machine for 3 to 12 hours, deflating it about every 4 hours. (If you are making the starter ahead of time, remove it from the machine at this point and refrigerate it for up to 48 hours. Bring to room temperature before making the dough.) You will have about 11/2 cups starter. cups starter.

[image]Rinse out a plastic dry measure with cold water. With the measuring cup still wet, measure out 1 1/2 cup (for the 1 cup (for the 11/2-pound loaf) or 3 3/4 cup (for the 2-pound loaf) of starter and set it aside for the dough (it will slide right out of the measuring cup). If you have not already stored the cup (for the 2-pound loaf) of starter and set it aside for the dough (it will slide right out of the measuring cup). If you have not already stored the pate fermentee pate fermentee earlier, you can store the rest of the starter (enough for 2 to 3 batches of Pain de Paris) in the refrigerator for up to 48 hours (see earlier, you can store the rest of the starter (enough for 2 to 3 batches of Pain de Paris) in the refrigerator for up to 48 hours (see Bread Machine Baker's Hint: Storing Bread Machine Baker's Hint: Storing Pate Fermentee Pate Fermentee for more information). Or discard it and make a new batch the next time you make this bread. for more information). Or discard it and make a new batch the next time you make this bread.

[image]To make the dough, place the water, flour, gluten and yeast in the pan according to the order in the manufacturer's instructions. (You don't have to wash out the bread pan from the starter.) Set crust on dark and program for the French Bread cycle; press Start. After Knead 1, press Pause. Add the reserved pate fermentee pate fermentee and the salt. Press Start to continue. The dough will be moist and smooth. and the salt. Press Start to continue. The dough will be moist and smooth.

[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: Shaping Long Loaves of Pain de Paris for Oven BakingMakes 2 baguettes

1 recipe Pain de Paris Pain de Paris dough dough1 egg white beaten with 1 tablespoon of water, for glaze [image]Line a baking sheet with parchment paper or grease two thin 2-inch-wide baguette pans. Turn out the dough onto a lightly floured work surface. Divide the dough into 2 equal portions.

[image]Flatten each portion into a thin 10-by-inch rectangle with the palm of your 6-inch rectangle with the palm of your hand. Starting on a long side, roll up, using your thumbs to help roll tightly. With the side of your hand, define a depression lengthwise down the center of the dough. Fold over and pinch seams to seal. Gently transfer, seam side down, to the prepared pan. No dough will hang over the ends of the pan. Repeat with the second piece of dough. Cover loosely with plastic wrap and let rise at room temperature until fully doubled in bulk, about 30 minutes.

[image]Twenty minutes before baking, place a baking stone or tiles on the center rack of the oven and preheat to 425F.

[image]Beat the egg white and water with a fork until foamy. Brush the surface of the loaves with the glaze. With a small, sharp knife, slash the surface 3 or 4 times on the diagonal, no more than 14 inch deep. Place the pans directly on the stone and bake for 20 to 25 minutes, or until the loaves are golden brown and sound hollow when tapped with your finger. Remove the loaves from the pans immediately to cool on a rack.

[image]Leftover Bread Cookery: Stuffed-Under-the-Skin Roast Chicken Serves 4

My mom makes a fabulous roast chicken, and when it is stuffed it is even better. While this recipe has the stuffing strategically placed under the skin, if you triple the stuffing recipe, you can stuff the cavity instead. Fresh breadcrumbs are a must. Serve this chicken with garlic mashed potatoes.

For the herb stuffing: 1 large shallot, minced1 clove garlic, pressed3 tablespoons b.u.t.ter or margarine1/4 cup chopped fresh flat-leaf parsley cup chopped fresh flat-leaf parsley1 tablespoon minced fresh herbs, such as tarragon, thyme, or sage2/3 cup fresh coa.r.s.e breadcrumbs from white, whole wheat, or flavored bread cup fresh coa.r.s.e breadcrumbs from white, whole wheat, or flavored breadFor the chicken: One 51/2-pound roasting chicken Juice of 1 lemon Salt and fresh-ground black pepper [image]Preheat the oven to 400F.

[image]To make the stuffing, combine the shallot, garlic, and b.u.t.ter in a microwave-proof bowl. Partially cover with plastic wrap and heat on high until soft, about 3 minutes. Combine the rest of the stuffing ingredients in a medium bowl with the shallot mixture.

[image]To prepare the chicken, rub the inside and skin of the chicken with the lemon juice and sprinkle with salt and pepper. Place in a roasting pan. With your fingers, break the membrane at the vent opening at one side of the breast bone and work your forefinger under the skin to make a pocket on the breast and thigh, taking care not to tear the skin while you are doing this. Repeat on the other side. This is easier than it sounds.

[image]Spread half the stuffing in an even layer under the skin with your fingers. Repeat with the other side. Tie the legs together with kitchen twine. Rub the outside of the chicken with some olive oil.

[image]Reduce the oven temperature to 375F and place the chicken in the center of the hot oven. Roast for 11/2 hours, until golden brown and the juices run clear when the meat is pierced with a knife. Cover with foil and let rest 10 minutes before carving. hours, until golden brown and the juices run clear when the meat is pierced with a knife. Cover with foil and let rest 10 minutes before carving.

FRESH HERB AND NUT STUFFING BREAD.

I recommend that you keep bags of cubed stuffing bread in the freezer, then it will be ready any time you want to make a stuffed food for dinner. Fresh herbs, which are delicate and pungent, make a very different stuffing bread than dried herbs do. Use your own combination of dill, chives, oregano, marjoram, lovage, thyme, or chervil, combined with plenty of parsley. recommend that you keep bags of cubed stuffing bread in the freezer, then it will be ready any time you want to make a stuffed food for dinner. Fresh herbs, which are delicate and pungent, make a very different stuffing bread than dried herbs do. Use your own combination of dill, chives, oregano, marjoram, lovage, thyme, or chervil, combined with plenty of parsley.

11/2-POUND LOAF1 cup plus 3 tablespoons water11/2 tablespoons walnut oil tablespoons walnut oil3 cups bread flour1 tablespoon light brown sugar1/2 cup mixed fresh herbs, minced cup mixed fresh herbs, minced1/4 cup walnuts cup walnuts1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups plus 1 tablespoon water cups plus 1 tablespoon water2 tablespoons walnut oil4 cups bread flour11/2 tablespoons light brown sugar tablespoons light brown sugar3/4 cup mixed fresh herbs, minced cup mixed fresh herbs, minced1/3 cup walnuts cup walnuts1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/2 teaspoons SAF 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 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.

FRESH HERB STUFFING BREAD WITH FENNEL SEED AND PEPPER.

You can choose your own herb mix for this bread. Use one or any combination of parsley, basil, chervil, Spanish oregano, thyme, or marjoram. Grind the black, white, or red peppercorns in a hand grinder; you want coa.r.s.e pieces. This bread can be used either the day it is made or day-old for poultry stuffings.

11/2-POUND LOAF11/8 cups water cups water2 tablespoons olive oil21/2 cups bread flour cups bread flour1/2 cup whole wheat flour cup whole wheat flour1/3 cup chopped fresh herbs cup chopped fresh herbs3 tablespoons chopped walnuts or pine nuts11/2 tablespoons sugar tablespoons sugar11/2 tablespoons dry b.u.t.termilk powder tablespoons dry b.u.t.termilk powder2 teaspoons gluten11/4 teaspoons salt teaspoons salt1 teaspoon fennel seed1/2 teaspoon grated lemon zest teaspoon grated lemon zest1/2 teaspoon ground black, white, or red peppercorns teaspoon ground black, white, or red peppercorns2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups water cups water3 tablespoons olive oil3 cups bread flour1 cup whole wheat flour1/2 cup chopped fresh herbs cup chopped fresh herbs4 tablespoons chopped walnuts or pine nuts2 tablespoons sugar2 tablespoons dry b.u.t.termilk powder1 tablespoon gluten11/2 teaspoons salt teaspoons salt11/4 teaspoons fennel seed teaspoons fennel seed3/4 teaspoon grated lemon zest teaspoon grated lemon zest3/4 teaspoon ground black, white, or red peppercorns teaspoon ground black, white, or red peppercorns21/4 teaspoons SAF yeast teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

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

CORNMEAL STUFFING BREAD.

Cornmeal stuffings are usually made with a baking powder cornbread, but a yeasted one like this that incorporates corn kernels also works beautifully. You can make this bread, have a few slices with dinner, and then cube and freeze the rest to have on hand for stuffing. Use it to stuff a turkey, or to fill large, fresh Anaheim chiles before baking.

11/2-POUND LOAFOne 11-ounce can of corn with liquid1/4 cup b.u.t.termilk cup b.u.t.termilk2 tablespoons canola or olive oil2 tablespoons honey2 cups bread flour1 cup yellow cornmeal1/4 cup minced fresh parsley cup minced fresh parsley11/2 tablespoons poultry seasoning tablespoons poultry seasoning1/2 teaspoon garlic powder teaspoon garlic powder1 tablespoon plus 1 teaspoon gluten11/4 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAFOne 11-ounce can of corn with liquid1/3 cup b.u.t.termilk cup b.u.t.termilk3 tablespoons canola or olive oil3 tablespoons honey23/4 cups bread flour cups bread flour11/4 cups yellow cornmeal cups yellow cornmeal1/3 cup minced fresh parsley cup minced fresh parsley13/4 tablespoons poultry seasoning tablespoons poultry seasoning3/4 teaspoon garlic powder teaspoon garlic powder1 tablespoon plus 2 teaspoons gluten11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF 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 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 bread from the pan and place it on a rack. Let cool to room temperature before slicing.

PROSCIUTTO STUFFING BREAD.

This bread makes a more a.s.sertive stuffing than the ones made just with herbs, since the prosciutto adds a strong salty flavor. Use coa.r.s.ely ground black pepper from your pepper grinder. Have the deli slice the prosciutto paper-thin, then chop it before you add it to the bread pan. Be sure to store this bread in the refrigerator, as the prosciutto makes it very perishable. This is good with fish or chicken as a stuffing bread, or to eat with soup and salad.

11/2-POUND LOAF7/8 cup water cup water1/4 cup olive oil cup olive oil3 cups bread flour3 ounces prosciutto, coa.r.s.ely chopped1 tablespoon gluten1 tablespoon sugar1 teaspoon ground black pepper1/2 teaspoon salt teaspoon salt11/2 teaspoons SAF yeast teaspoons SAF yeast or 2 teaspoons bread machine yeast2-POUND LOAF11/4 cups water cups water1/3 cup olive oil cup olive oil4 cups bread flour4 ounces prosciutto, coa.r.s.ely chopped1 tablespoon plus 1 teaspoon gluten1 tablespoon plus 1 teaspoon sugar11/4 teaspoons ground black pepper teaspoons ground black pepper3/4 teaspoon salt teaspoon salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic 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 bread from the pan and place it on a rack. Let cool to room temperature before slicing.

[image]Leftover Bread Cookery: Whole Trout with Prosciutto StuffingServes 6

This is a really fast entree; once the bread is made, you have about 40 minutes from prep to table. Of course, the fresher the better with trout; look for clear eyes, s.h.i.+ny skin, and firm flesh. Plan to cook it the same day it is purchased or caught. Serve this entree with lemon rice and steamed baby green beans.1/2 loaf Prosciutto Stuffing Bread (opposite) loaf Prosciutto Stuffing Bread (opposite)3 medium shallots, chopped3 tablespoons olive oil1/3 cup chopped fresh flat-leaf parsley cup chopped fresh flat-leaf parsley6 whole trout (about 1 pound each), cleaned with bone in and head and tail left onPinch of saltLemon wedges, for serving[image] Preheat the oven to 475F. Preheat the oven to 475F.[image] Cut the bread into chunks and whirl in the food processor to make about 3 cups fresh breadcrumbs. Heat the olive oil in a medium saute pan, and cook the shallots until limp, but not browned, about 5 minutes. Turn off the heat. Add the breadcrumbs and the parsley; toss to combine. Cut the bread into chunks and whirl in the food processor to make about 3 cups fresh breadcrumbs. Heat the olive oil in a medium saute pan, and cook the shallots until limp, but not browned, about 5 minutes. Turn off the heat. Add the breadcrumbs and the parsley; toss to combine.[image] Oil a large 14-by-12-inch shallow roasting pan or baking dish. Sprinkle each trout inside and out with a bit of salt. Lightly fill each cavity with the stuffing and rub each fish with some olive oil. Lay side by side in the baking dish. Oil a large 14-by-12-inch shallow roasting pan or baking dish. Sprinkle each trout inside and out with a bit of salt. Lightly fill each cavity with the stuffing and rub each fish with some olive oil. Lay side by side in the baking dish.[image] Bake for 15 to 18 minutes, or until fish is opaque near the bone when pierced with a knife. Serve immediately, with lemon wedges on the side. Bake for 15 to 18 minutes, or until fish is opaque near the bone when pierced with a knife. Serve immediately, with lemon wedges on the side.

CHEESE BREADS.

Cheese and bread-there's a natural pairing. For the palate that desires variety but appreciates simplicity, a bit of cheese makes a simple dough into something really special. Knowledgeable cheese lovers may dote on the rustic European cheeses like Locatelli (in the Romano family), rich creamy St. Andre with its powdery rind and woven straw mat (used instead of Brie), Emmenthaler from the Jura Mountains (in place of a less flavorful domestic Swiss), young fresh whole milk ricotta (heaven on a spoon), and fresh mozzarella that needs to be sliced in an old-fas.h.i.+oned egg slicer because it is so slippery (the softer the cheese, the fresher it needs to be). Regular old bakers like myself love the cheeses from their childhood, such as Colby, cheddar, Parmesan, feta, and Monterey Jack. They are easy to find and their predictable flavors delight over and over again. You will find a whole range of cheeses incorporated into these recipes.

Cheese is ephemerally flavored; treat it with care and respect, whether it is an accompaniment to your fresh baked breads, melted between grilled slices, or an integral part of the ingredient list or filling. In your breads, expect the cheese to influence the character of the loaf; the texture will be more moist and the flavor more distinct. In bread machine baking, cheese is counted proportionally as part of the liquid ingredients and, unless it is called for in little cubes or chunks, can be added with the main ingredients at the beginning of the cycle. Don't be tempted to use the dark crust setting for any cheese breads since they have a tendency to overbrown easily; a light or medium crust is best. These breads should be stored in the refrigerator once they have cooled.

RICOTTA AND FRESH CHIVE BREAD.

Ricotta was originally a fresh, soft cheese made with the whey left over from producing mozzarella. It is a smooth, small curd, Italian white cheese that is made in America, too. Ricotta may be made from either whole milk or part-skim (the closest in flavor to traditional Italian ricotta), each very different in taste. This is a recipe I got from one of my recipe testers who lives in California's Napa Valley. She raved about it and said it was her first real success at breadmaking. It is chock full of fresh chives, which have a more subtle flavor than scallions or regular onions, and add a nice flecked appearance to every slice. Since it is such a delicately flavored bread, eat this fresh. It loses its subtle nature after being frozen. Serve this with pasta dishes.

11/2-POUND LOAF1 cup water1/3 cup whole or part-skim ricotta cheese cup whole or part-skim ricotta cheese3 cups bread flour1 tablespoon light brown sugar1 tablespoon gluten11/2 teaspoons salt teaspoons salt1/2 cup chopped fresh chives cup chopped fresh chivesDash of ground black pepper21/2 teaspoons SAF yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast2-POUND LOAF11/3 cups water cups water1/2 cup whole or part-skim ricotta cheese cup whole or part-skim ricotta cheese4 cups bread flour11/2 tablespoons light brown sugar tablespoons light brown sugar1 tablespoon plus 1 teaspoon gluten2 teaspoons salt3/4 cup chopped fresh chives cup chopped fresh chivesDash of ground black pepper1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

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

COTTAGE CHEESE DILL BREAD.

I would be remiss not to include this recipe, as it is wildly popular with home bakers. And for good reason. An herbaceous bread that has its roots in Mennonite country, it has successfully made the transition from a traditional yeast bread and ca.s.serole loaf to the bread machine. Many people add the shallot raw, but I like to cook it a bit first. I recommend using small curd cottage cheese, and dried dill weed that is not faded-a signal that it would be lacking in flavor. The texture of this bread is quite moist and delicate, making great toast and savory bread puddings. would be remiss not to include this recipe, as it is wildly popular with home bakers. And for good reason. An herbaceous bread that has its roots in Mennonite country, it has successfully made the transition from a traditional yeast bread and ca.s.serole loaf to the bread machine. Many people add the shallot raw, but I like to cook it a bit first. I recommend using small curd cottage cheese, and dried dill weed that is not faded-a signal that it would be lacking in flavor. The texture of this bread is quite moist and delicate, making great toast and savory bread puddings.

11/2-POUND LOAF2 tablespoons olive oil1 medium shallot, chopped1 cup cottage cheese1/4 cup fat-free milk cup fat-free milk1 large egg plus 1 egg yolk21/2 cups bread flour cups bread flour1 tablespoon sugar1 tablespoon gluten2 tablespoons dried dill weed11/4 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF3 tablespoons olive oil1 large shallot, chopped11/3 cups cottage cheese cups cottage cheese1/3 cup fat-free milk cup fat-free milk1 large egg plus 1 egg yolk31/3 cups bread flour cups bread flour2 tablespoons sugar1 tablespoon plus 1 teaspoon gluten21/2 tablespoons dried dill weed tablespoons dried dill weed13/4 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Heat the oil in a small skillet, and saute the shallot until translucent. Set aside to cool to warm.

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions, in the manufacturer's instructions, adding the shallot with the liquid ingredients. Set crust on dark and program for Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will look very dry at first and take a few minutes to come together. Resist the urge to add more liquid.

[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.

FARMSTYLE COTTAGE CHEESE BREAD.

Cottage cheese breads were once very familiar to home bakers in rural areas, due to the excess of fresh dairy products. Milk and starter were heated together until large curds formed, then the mixture was drained and salted. The delicate sour taste and acid of cottage cheese make for a tender bread. While all cottage cheese is made from skim milk, when it is as low as 1 percent, the tub will be labeled "lowfat"; that is what I call for here. Cottage cheese is excellent piled on fresh bread with applesauce, jam, or olives. This is a wonderful sandwich bread and it is a great keeper, staying fresh for three days. This dough is also suitable for making soft pretzels (follow instructions for baked pretzels baked pretzels,).

11/2-POUND LOAF3/4 cup water cup water3/4 cup small-curd lowfat cottage cheese cup small-curd lowfat cottage cheese2 tablespoons olive oil21/2 cups bread flour cups bread flour1/2 cup whole wheat flour cup whole wheat flour2 tablespoons sugar1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/8 cups water cups water1 cup small-curd lowfat cottage cheese3 tablespoons olive oil31/4 cups bread flour cups bread flour3/4 cup whole wheat flour cup whole wheat flour3 tablespoons sugar1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/2 teaspoons SAF yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be slightly moist.

[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.

b.u.t.tERMILK CHEESE BREAD.

Swiss cheese conjures up a picture of a firm cheese riddled with holes, some the size of a dime and some the size of a quarter. The domestic Swiss that is available in prepackaged hunks has a mild taste in comparison to some of the hundred varieties that fall under the moniker of this cheese. In some parts of the world, Swiss is a cheese esteemed on a par with Brie. Whatever type of Swiss you use, it is a wonderful cheese in, or with, bread. Serve this bread with a thick beef and barley soup, fresh ham, or simply use it to make an outstanding sandwich.

11/2-POUND LOAF1 cup b.u.t.termilk1/2 cup water cup water31/2 cups bread flour cups bread flour1 cup shredded Swiss cheese (4 ounces)11/2 tablespoons sugar tablespoons sugar11/4 teaspoons baking powder teaspoons baking powder11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/4 cups b.u.t.termilk cups b.u.t.termilk2/3 cup water cup water41/2 cups bread flour cups bread flour11/4 cups shredded Swiss cheese (5 ounces) cups shredded Swiss cheese (5 ounces)2 tablespoons sugar11/2 teaspoons baking powder teaspoons baking powder2 teaspoons salt21/2 teaspoons SAF yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[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]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)

CRESCIA AL FORMAGGIO.

You can vary the flavor of this traditional Italian bread by using Asiago cheese, the poor man's Parmesan, or the genuino genuino Romano sheep's milk cheese, Locatelli, a favorite of native Italians. Both are hard grating cheeses. Be prepared for this bread to rise very high in the pan during the last rise before baking. It is a great picnic bread eaten out of hand with cold meats and fruit. Romano sheep's milk cheese, Locatelli, a favorite of native Italians. Both are hard grating cheeses. Be prepared for this bread to rise very high in the pan during the last rise before baking. It is a great picnic bread eaten out of hand with cold meats and fruit.

11/2- OR 2-POUND-LOAF MACHINES1/2 cup plus 1 tablespoon water cup plus 1 tablespoon water3 large eggs3 tablespoons olive oil31/4 cups bread flour cups bread flour3/4 cup grated Asiago or cup grated Asiago or Locatelli cheese11/2 tablespoons nonfat dry milk tablespoons nonfat dry milk1 tablespoon sugar2 teaspoons gluten1/2 teaspoon salt teaspoon salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast [image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic or Tender cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be sticky.