The Bread Lover's Bread Machine Cookbook Part 29

[image]Slice the potato and place in a saucepan with the water (do not peel). Cover and bring to a boil. Simmer until tender, about 20 minutes. Drain, reserving the liquid, then peel the potato. Mash or rice the potato and set aside to cool. Measure out 3 3/4 cup of the potato water (discard any extra) and cool to about 90F or room temperature. cup of the potato water (discard any extra) and cool to about 90F or room temperature.

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions, adding the potato and the 3 3/4 cup potato water as the liquid ingredients. Program for the Dough cycle; press Start. cup potato water as the liquid ingredients. Program for the Dough cycle; press Start.

[image]Line a 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 lightly floured work surface. Divide the dough in half. Divide each half into 6 equal portions and form each into a ball. Place the b.a.l.l.s of dough on the baking sheet at least 2 inches apart. Cover loosely with plastic wrap and let rest at room temperature until doubled in bulk, about 45 minutes to 1 hour.

[image]On a lightly floured work surface, flatten each ball, then pull to a 6-inch rough circle. Hungarian bakers never roll the dough. It will be a bit larger than the size of the palm of your hand. With a small sharp knife, cut 3 or 4 small slits, 1 to 11/2 inches long, like the spokes of a wheel, around the round. Pull to open the slits. Place on the baking sheet. Shape the remaining dough b.a.l.l.s. Dust with flour and loosely cover again. Let rise until puffy, about 30 minutes. inches long, like the spokes of a wheel, around the round. Pull to open the slits. Place on the baking sheet. Shape the remaining dough b.a.l.l.s. Dust with flour and loosely cover again. Let rise until puffy, about 30 minutes.

[image]Line another baking sheet with a few layers of paper towels. Fill a deep skillet or Dutch oven with 112 inches of canola oil. Heat the oil until it measures 375F on a deep-fat thermometer. The oil must be very hot to fry the breads properly. Transfer a langos langos into the fat with a metal spatula, top side down first; you will probably be able to cook 2 at once. Fry, turning once, for a total of 2 to 3 minutes. Carefully lift from the oil with the spatula, let drain a moment, and then place on the paper towels. Repeat with the remaining breads. Sprinkle with the garlic powder while hot. Serve warm or at room temperature. into the fat with a metal spatula, top side down first; you will probably be able to cook 2 at once. Fry, turning once, for a total of 2 to 3 minutes. Carefully lift from the oil with the spatula, let drain a moment, and then place on the paper towels. Repeat with the remaining breads. Sprinkle with the garlic powder while hot. Serve warm or at room temperature.

Langos can be stored in plastic bags for a day at room temperature, and reheated before serving. To reheat, place on a baking sheet and warm in a preheated 350F oven, 8 to 10 minutes.

SWEET LOAVES.

Chocolate, Fruit, and Other Sweet Breads

Breakfast Breads Cinnamon Swirl BreadDutch Sugar LoafMaple Oatmeal BreadOld-Fas.h.i.+oned Raisin BreadC.R.O.W.W.Greek Currant BreadPrune and Poppy Seed BreadCranberry-Golden Raisin Bread with CardamomBanana Oatmeal Bread with Macadamia NutsOrange Bread with White Chocolate, Apricots, and WalnutsCinnamon-Apple-Pecan BreadCranberry-Pumpkin BreadOrange-Cinnamon BreadPersimmon BreadItalian Lemon-Ricotta BreadPan d'Angiol (Bread of the Angels)Spicy Pear BreadDried Apricot Whole Wheat BreadGranola BreadCoffee Cakes and Sweet RollsCinnabun Coffee CakeSweet Babka with Chocolate SwirlAlsatian KugelhopfApple ChallahBlueberry Crumb CakeMorning Sticky BunsRose Rolls with Rose b.u.t.tercreamPet.i.ts Pains au ChocolatHot Cross BunsMaritozzi RomaniBread Machine French b.u.t.ter CroissantsSweet Cheese Puff CroissantsChocolate BreadsChocolate ChallahMexican Chocolate BreadChocolate Bread with Dates and PistachiosChocolate Cherry BreadPain aux Trois ParfumsItalian Chocolate Bread with Amaretto IcingHoliday BreadsHungarian Spring BreadCardamom Easter BraidSuzanne's Easter Bread with Vanilla Cream Cheese FrostingEaster Rye Bread with FruitKulichPortuguese Sweet BreadPumpkin ChallahHoliday Raisin Bread with Candied PeelsAmaretto BreadAnise Christmas BreadChampagne-Soaked BabaVenetian PanettoneStolle de NoelBolo ReiGreek Sweet BreadGolden PandolceMarzipan Kringle

BREAKFAST BREADS.

I love the sights and smells a.s.sociated with sweet morning bread baking. Fruit, nut, spice, sugar, all come together in the dough. Whether you are making I a barely sweet slice of toast you can dunk in your coffee or a beautifully crafted bread to serve for a brunch, these yeasted sweet breads are a welcome and enticing part of baking. They have a richness in taste and texture that is not found in other types of bread. Favorite mouthwatering fillings are encased by the dough to create a pretty, delicate pattern when sliced (Cinnamon Swirl Bread anyone?). love the sights and smells a.s.sociated with sweet morning bread baking. Fruit, nut, spice, sugar, all come together in the dough. Whether you are making I a barely sweet slice of toast you can dunk in your coffee or a beautifully crafted bread to serve for a brunch, these yeasted sweet breads are a welcome and enticing part of baking. They have a richness in taste and texture that is not found in other types of bread. Favorite mouthwatering fillings are encased by the dough to create a pretty, delicate pattern when sliced (Cinnamon Swirl Bread anyone?).

With the parade of edible treats comes the inevitable decision: What to bake? Stick to the old tried and true? Or, perhaps, experiment with a new recipe? Whatever your choice, these sweet breads are unique in flavor and shape, right down to their whimsical final touches. A slice off a loaf chock full of dried fruit and baked in the machine is a perfect gift or accompaniment to brunch or breakfast.

Many of these special recipes are just a push of a b.u.t.ton away with the Dough cycle; you shape them yourself into beautiful rings and braids. Others are just as happily made in the shape of the bread pan. These are old-fas.h.i.+oned recipes, culled from American and European baking traditions, and may evoke some of your own memories: cinnamon swirl, raisin bread, maple oatmeal bread, granola bread. Remember that baking is not just making a recipe, but an activity that interweaves food with family life and customs.

The flavors of these breads are varied with sweet spices, nuts, extracts, vanilla bean, citrus, and glistening dried fruit. These ingredients are the baker's jewels. I love lavishly studded sweet breads. Some of these breads may have longer lists of ingredients than other recipes in the book, but there is the same ease of preparation when they are made in the bread machine. Machines often have a Fruit and Nut cycle or an Extras choice within the all-purpose cycles that will give an audible signal when to add extra ingredients. After you have baked for a while, you won't even need the signal. Firm additions, like dried fruit, can be added during kneading or with all the other ingredients at the beginning. Nuts don't need to be chopped; just let the paddle break them up during the kneading. When should you add them? A good time to add pieces of nuts and fruits is at the beginning of Knead 2 (after the pause before the dough ball begins to form), or you can just open the lid and sprinkle them in gradually while the machine is kneading. Just be sure to add them early in the cycle, since the dough ball is well formed ten minutes after starting the program.

These loaves are often especially delicate due to the addition of eggs to the dough, and rise a bit more slowly than other breads due to the addition of sugar. But you can use either the Basic or Sweet Bread cycles interchangeably here. The Sweet Bread cycle bakes at a slightly lower temperature than the Basic cycle. Usually it is best to set the crust control on light or medium to prevent overbrowning in either cycle. Be sure to let these loaves cool completely before slicing; no matter how enticing the urge to have a bite, their cakelike crumb will not have set until they are cool.

Although optional, glazing is an important finis.h.i.+ng touch for a very fancy loaf, a lively accent of concentrated sweetness and glossy visual appeal. The essences such as mint, vanilla, and almond, and alcoholic spirits such as rum, amaretto, and brandy, have a place to blend in their bold flavors here. With fruit jewels and nuts set into the crust, you will have a bread with a picture-book look that highlights a table like no other food.

[image]Bread Machine Baker's Hint: Tips for Sweet Breads Because of all the perishable ingredients called for, like milk, b.u.t.termilk, and eggs, and the extra embellishments that need to be added mid-cycle, I do not use the Delay Timer for any of the recipes in this chapter.

I avoid most commercial candied fruits because they lack distinctive flavor and contain artificial colors and preservatives. Homemade candied peels have an intense bittersweet flavor and firm texture. If you have access to an unsprayed orange or lemon tree, or to organically grown citrus fruits, you can make your own (see Holiday Glaceed Dried Fruit Holiday Glaceed Dried Fruit). I buy glaceeddried fruit from Australia or France or I glaze my own dried fruit (see Technique: Melting Chocolate Technique: Melting Chocolate). Plain dried fruits are also excellent. To add variety subst.i.tute dried cranberries, blueberries, tart or sweet cherries, or currants for raisins. Mail-order resources for dried fruits and imported glaceed fruits may be found on Preserves, Glaceed and Dried Fruits, Spices, and Other Sweet Bread Ingredients and Bakeware Preserves, Glaceed and Dried Fruits, Spices, and Other Sweet Bread Ingredients and Bakeware.

For convenience, bake the loaves well ahead of when you will need them, and then freeze them. Defrost the loaves in their wrapping at room temperature. Then add the final glaze and decorations before serving. The loaves will slice and taste as perfect as the day they were baked.

CINNAMON SWIRL BREAD.

There has to be a recipe for a cla.s.sic cinnamon bread in every collection; it is just too popular and delectable not to be included. In this bread machine version, the dough is removed from the machine, stuffed and rolled up, and either put back in the machine or placed in your home oven for baking off. (I keep a stash of disposable aluminum loaf pans from the supermarket for this type of sweet loaf that can leak during baking-they work beautifully.) This bread is heavenly!

11/2-POUND LOAFFor the dough:

1 cup water2 tablespoons unsalted b.u.t.ter, cut into pieces1/4 cup sugar cup sugar3 cups bread flour1/3 cup dry b.u.t.termilk powder cup dry b.u.t.termilk powder1 tablespoon gluten11/4 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeastFor the cinnamon swirl:2 tablespoons unsalted b.u.t.ter, melted, for brus.h.i.+ng1/3 cup light brown sugar cup light brown sugar1 tablespoon ground cinnamon2-POUND LOAFFor the dough:11/3 cups water cups water3 tablespoons unsalted b.u.t.ter, cut into pieces

1/3 cup sugar cup sugar4 cups bread flour1/4 cup dry b.u.t.termilk powder cup dry b.u.t.termilk powder1 tablespoon plus 1 teaspoon gluten11/2 teaspoons salt teaspoons salt

21/2teaspoons SAF yeast or 1 tablespoon bread machine yeastFor the cinnamon swirl:2 tablespoons unsalted b.u.t.ter, melted, for brus.h.i.+ng1/3 cup light brown sugar cup light brown sugar1 tablespoon ground cinnamon

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. If you wish to mix and bake the dough completely in the machine, set crust on medium and program for the Basic or Variety cycle. If you wish to bake the loaf in your kitchen oven, program for the Dough cycle. Press Start. (This recipe is not suitable for use with the Delay Timer.) [image]To bake in the machine: After Rise 2 ends on the Basic cycle, or when the display shows Shape in the Variety cycle, press Pause, remove the pan, and close the lid. Immediately turn the dough out onto a lightly floured work surface; pat into an 8-by-12-inch fat rectangle. Brush with the melted b.u.t.ter. Sprinkle with the sugar and cinnamon, leaving a 1-inch s.p.a.ce all the way around the edge. Starting at a short edge, roll the dough up jelly-roll fas.h.i.+on. Tuck the ends under and pinch the bottom seam. Coat the bottom of the dough with cooking spray, remove the kneading blade, and place the dough back in the pan; press Start to continue to rise and bake as programmed. When the baking cycle ends, immediately remove the bread from the pan. After Rise 2 ends on the Basic cycle, or when the display shows Shape in the Variety cycle, press Pause, remove the pan, and close the lid. Immediately turn the dough out onto a lightly floured work surface; pat into an 8-by-12-inch fat rectangle. Brush with the melted b.u.t.ter. Sprinkle with the sugar and cinnamon, leaving a 1-inch s.p.a.ce all the way around the edge. Starting at a short edge, roll the dough up jelly-roll fas.h.i.+on. Tuck the ends under and pinch the bottom seam. Coat the bottom of the dough with cooking spray, remove the kneading blade, and place the dough back in the pan; press Start to continue to rise and bake as programmed. When the baking cycle ends, immediately remove the bread from the pan.

[image]To bake in the oven: Preheat the oven to 350 F. Grease a 9-by-5-inch loaf pan (for 1 Preheat the oven to 350 F. Grease a 9-by-5-inch loaf pan (for 11/2 pounds dough) or two 7-by-4-inch loaf pans (for 2 pounds dough). pounds dough) or two 7-by-4-inch loaf pans (for 2 pounds dough).

When the machine beeps at the end of the cycle, remove the pan and turn the dough out onto a lightly floured work surface. Pat the 11/2 pounds dough into one, or the 2 pounds dough into two 8-by-12-inch rectangles. Brush the rectangle(s) with melted b.u.t.ter. Sprinkle with the brown sugar and cinnamon, leaving a 1-inch edge all the way around. Starting at a short end, roll up jelly-roll fas.h.i.+on. Tuck the ends under and pinch the bottom seam. pounds dough into one, or the 2 pounds dough into two 8-by-12-inch rectangles. Brush the rectangle(s) with melted b.u.t.ter. Sprinkle with the brown sugar and cinnamon, leaving a 1-inch edge all the way around. Starting at a short end, roll up jelly-roll fas.h.i.+on. Tuck the ends under and pinch the bottom seam.

Place the single large loaf in the prepared 9-by-5-inch pan or the two smaller loaves in the 7-by-4-inch pans. Spray the top(s) with cooking spray and cover lightly with plastic wrap. Let rise at room temperature until doubled in bulk, about 45 minutes. Bake for 35 to 40 minutes, or until golden brown and the sides have slightly contracted from the pan. If the crust browns too quickly, place a piece of aluminum foil loosely over the top.

[image]Place the bread on a rack and let cool to room temperature before slicing. Dust with plain or vanilla confectioners' sugar, if desired.

DUTCH SUGAR LOAF.

Once in the early 1980s I took a baking cla.s.s in San Francisco from Bernard Clayton, a prodigious food writer when it comes to bread and pastry. He made this bread in the cla.s.s. I couldn't have been more uninterested in a bread with crushed sugar cubes baked into it, but one bite and I had an epiphany. It was fantastic! There were these moist pockets of sweet goo. Use white or brown sugar cubes. I use Ala Perruche brand with the parrot on the box, imported from France and made from African sugar cane. The cubes are a bit less refined than regular C & H sugar cubes. This is a great breakfast bread.

11/2-POUND LOAF2/3 cup sugar cubes cup sugar cubes11/2 teaspoons ground cinnamon teaspoons ground cinnamonSmall pinch of ground cloves

11/8 cups fat-free milk cups fat-free milk1 tablespoon unsalted b.u.t.ter or margarine, cut into pieces

3 cups bread flour1 tablespoon gluten11/4 teaspoons salt teaspoons salt

2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF3/4 cup sugar cubes cup sugar cubes2 teaspoons ground cinnamonSmall pinch of ground cloves

11/3 cups fat-free milk cups fat-free milk2 tablespoons unsalted b.u.t.ter or margarine, cut into pieces

4 cups bread flour1 tablespoon plus 1 teaspoon gluten13/4 teaspoons salt teaspoons salt

21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place the sugar cubes in a heavy clear plastic freezer bag and, using the smooth side of a meat hammer, crack the cubes. Don't crush them; you want the chunks to be no smaller than quarter cubes, smaller than quarter cubes, if possible. Add the spices to the bag and toss to coat. Set aside.

[image]Place the ingredients, except the spice-coated sugar cubes, in the pan according to the order in the manufacturer's instructions. Set crust on medium, and program for the Sweet Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) Five minutes into the kneading segment, press Pause and sprinkle in half of the sugar cube mixture. Press Start to resume the cycle. Three minutes later, press Pause and add the rest of the sugar cube mixture. Press Start to resume the cycle.

[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, or sugar syrup will ooze out.

MAPLE OATMEAL BREAD.

I use quick-cooking imported Irish oatmeal for this recipe. The flavor of Irish-grown oats is the richest of any I have eaten, and the loaf retains a characteristic nubby texture. There is a good dose of maple syrup in this bread, the luscious sweetener made of the boiled-down sap of a maple tree-I like to taste its flavor distinctly in the finished loaf. I look for B Grade maple syrup, which is sometimes labeled "for baking." It is a bit more concentrated, better for baking than for pouring over pancakes. Oatmeal and maple syrup is a combination made in baker's heaven. use quick-cooking imported Irish oatmeal for this recipe. The flavor of Irish-grown oats is the richest of any I have eaten, and the loaf retains a characteristic nubby texture. There is a good dose of maple syrup in this bread, the luscious sweetener made of the boiled-down sap of a maple tree-I like to taste its flavor distinctly in the finished loaf. I look for B Grade maple syrup, which is sometimes labeled "for baking." It is a bit more concentrated, better for baking than for pouring over pancakes. Oatmeal and maple syrup is a combination made in baker's heaven.

11/2-POUND LOAF11/3 cups b.u.t.termilk cups b.u.t.termilk1/3 cup pure maple syrup cup pure maple syrup2 tablespoons unsalted b.u.t.ter, cut into pieces

3 cups bread flour3/4 cup rolled oats cup rolled oats1 tablespoon gluten11/2 teaspoons salt teaspoons salt

2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF12/3 cups b.u.t.termilk cups b.u.t.termilk1/2 cup pure maple syrup cup pure maple syrup3 tablespoons unsalted b.u.t.ter, cut into pieces

4 cups bread flour1 cup rolled oats1 tablespoon plus 1 teaspoon gluten2 teaspoons salt

21/2 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 cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be firm but springy. If it seems too stiff, dribble with some water during kneading.

[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.

OLD-FAs.h.i.+ONED RAISIN BREAD.

It is hard to believe that at one time-in a world where raisins had to be seeded with your fingers before eating-raisins were so rare that they were not used in baking at all, but served as a dessert delicacy by themselves. They were plumped in brandy and wrapped in lemon leaves like a little gift. Today, California raisin production allows us to use raisins liberally and, along with cinnamon bread, raisin bread is one of the most common sweet breads made by home bakers. It is as good for peanut b.u.t.ter and jelly sandwiches as it is toasted for breakfast.

11/2-POUND LOAF1 cup dark raisins

11/8 cups b.u.t.termilk cups b.u.t.termilk1 large egg2 tablespoons canola oil2 tablespoons dark brown sugar

3 cups bread flour1 tablespoon gluten11/2 teaspoons salt teaspoons salt

2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/3 cups dark raisins cups dark raisins

11/2 cups b.u.t.termilk cups b.u.t.termilk1 large egg21/2 tablespoons canola oil tablespoons canola oil3 tablespoons dark brown sugar

4 cups bread flour1 tablespoon plus 2 teaspoons gluten2 teaspoons salt

21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place the raisins in a small bowl to heat in the microwave or in a small pan to heat on the stove. Cover with water and heat to boiling. Let stand for 10 minutes to plump, then drain on paper towels.

[image]Place the ingredients, except the raisins, in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Sweet Bread 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 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.