The Bread Lover's Bread Machine Cookbook Part 30

C.R.O.W.W.

This is a denser, more toothsome raisin bread, especially for whole wheat lovers, with cinnamon in every bite. C.R.O.W.W. stands for Cinnamon Raisin Oatmeal Walnut Whole wheat bread. The oats give moisture, the b.u.t.termilk tenderness, and mola.s.sesey dark brown sugar and dried fruit provide the sweetness. I also like to subst.i.tute extra-large Monuka raisins, small dried currants, or chopped dark dried figs for the raisins. Since the dough is so dense and a slow riser, I often check the top of the loaf at the end of baking and, if it is too pale, reset and program Bake Only for an additional 7 to 10 minutes of baking. This is a favorite daily bread of mine.

11/2-POUND LOAF1 cup b.u.t.termilk2 large egg whites, lightly beaten3 tablespoons canola oil

11/2 cups bread flour cups bread flour11/2 cups whole wheat flour cups whole wheat flour1/4 cup rolled oats cup rolled oats1/4 cup dark brown sugar cup dark brown sugar2 tablespoons gluten11/2 teaspoons salt teaspoons salt11/4 teaspoons ground cinnamon teaspoons ground cinnamon11/4 teaspoons vanilla powder teaspoons vanilla powder

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

1/2 cup raisins or currants cup raisins or currants1/4 cup chopped walnuts cup chopped walnuts2-POUND LOAF11/3 cups b.u.t.termilk cups b.u.t.termilk2 large egg whites, lightly beaten1/4 cup canola oil cup canola oil

2 cups bread flour2 cups whole wheat flour1/3 cup rolled oats cup rolled oats1/3 cup dark brown sugar cup dark brown sugar21/2 tablespoons glu tablespoons glu2 teaspoons salt11/2 teaspoons ground cinnamon teaspoons ground cinnamon11/2 teaspoons vanilla powder teaspoons vanilla powder

1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

2/3 cup raisins or currants cup raisins or currants1/3 cup chopped walnuts cup chopped walnuts

[image]Place the ingredients, except the fruit and nuts, in the pan according to the order in the manufacturer's instructions. Set crust on 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 fruit and nuts. Do not be tempted to add more than a tablespoon of extra flour. This is a moist dough ball that will initially look very sticky, especially around the blade. It will transform to tacky by the end of the kneading and be smooth and s.h.i.+ny with the rises.

[image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. (See headnote for possible extra baking time.) Let cool to room temperature before slicing.

[image]Bread Machine Baker's Hint: Working with Dried FruitChopping Dried FruitUse a knife or kitchen shears to chop or cut fruit into pieces. Spray the knife or shears first with a light coating of vegetable oil cooking spray or rub on some plain vegetable oil using an oil-soaked paper towel. This will prevent the fruit from sticking to the blade.

Measuring Dried FruitLightly pack chopped dried fruit into a dry measuring cup. The fruit should be firm to the touch in the cup. If a weight measure is given, you don't have to use a measuring cup. Just weigh out the amount of fruit you need on your scale, chop it if the recipe instructs, and add it to the dough.

Adding Dried Fruit to a DoughToss the dried fruit with a few teaspoons of flour so that when you add it to the dough, it will not clump. When baking in the bread machine, I add the dried fruit in one of two manners. The first is to add the dried fruit at the pause between Knead 1 and Knead 2, just before the dough ball is formed. If there is really a lot of dried fruit to be added, press Pause on the machine after Rise 1. Remove the dough from the pan and place it on a work surface. Pat the dough into a flat rectangle, and sprinkle it with the dried fruit. Knead the dough lightly to distribute the fruit. Return the dough to the pan and press Start to continue the cycle. The dough will continue to rise and bake in the machine with all the dried fruit mixed into it. There is a Fruit and Nut dispenser on some machines. If using the dispenser, you would program the machine at the start for additions. I don't use the dispenser because it has only a 1 1/2-cup capacity, and I rarely add that small an amount.

Plumping Dried FruitWhen dried fruit is added to sweet bread doughs or batters, it will not soften further during rising and baking; therefore it is best to soak the fruit in a warm liquid before adding it.Soak dried fruit for at least one hour before adding it to a dough. This process is referred to as "macerating." You can use water, wine, a liqueur that has a flavor complementary to the bread you are making, or a fruit juice to restore moisture, soften, and add flavor to the dried fruit.If the fruit is very hard, combine 1 cup of the dried fruit (such as apricots, peaches, figs) with 1 cup of water (or other liquid) in a small saucepan. Bring to a boil. Simmer gently in the liquid for about 10 minutes, or until the fruit is soft. Do not cover the saucepan while plumping the fruit; excess sulfur dioxide, used to preserve color and freshness in dried fruit, needs to evaporate. Let the fruit cool in the liquid. You can also soften fruit in a microwave: Combine the fruit and liquid in a microwave-proof bowl. Cover and microwave on high for 3 minutes. Stir. If still hard, microwave another minute. Let stand for 2 minutes before uncovering. Let cool and chop.

GREEK CURRANT BREAD.

Greeks use currants, dried from Zante grapes from Corinth, in their raisin breads. This bread is called stafidopsomo stafidopsomo in Greece, and has undertones of spices-cinnamon and cloves-and honey, which always show up in Greek sweet breads. The orange-flower water is a nice touch, but optional. Mastika is derived from a tree gum and is a characteristic flavor in Greek breads. It is often difficult to acquire in the United States; the best way may be to have someone bring some back for you from a trip to Greece. Allspice is a fine subst.i.tute here. in Greece, and has undertones of spices-cinnamon and cloves-and honey, which always show up in Greek sweet breads. The orange-flower water is a nice touch, but optional. Mastika is derived from a tree gum and is a characteristic flavor in Greek breads. It is often difficult to acquire in the United States; the best way may be to have someone bring some back for you from a trip to Greece. Allspice is a fine subst.i.tute here.

11/2-POUND LOAF11/4 cups currants cups currants3 tablespoons orange juiceOne 2-inch piece cinnamon stick2 whole clovesPinch of ground mastika or allspice

1 cup evaporated milk11/2 teaspoons orange-flower water teaspoons orange-flower water3 tablespoons honey

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 currants cups currants1/4 cup orange juice cup orange juiceOne 2-inch piece cinnamon stick2 whole clovesPinch of ground mastika or allspice

11/8 cups plus 1 tablespoon evaporated milk cups plus 1 tablespoon evaporated milk2 teaspoons orange-flower water1/4 cup honey cup honey

4 cups bread flour1 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 the currants in a small bowl. Add the orange juice, cinnamon stick, cloves, and cinnamon stick, cloves, and mastika or allspice. Toss to combine. Cover and let stand at room temperature for 1 hour. The currants will be soft and plump. Remove and discard the cinnamon stick and cloves.

[image]Drain and reserve any extra orange juice from the currants. Add to the juice enough water to equal 2 tablespoons if you are making the 11/2-pound loaf or 3 tablespoons if you are making the 2-pound loaf.

[image]Place the ingredients, except the currants, in the pan according to the order in the manufacturer's instructions, adding the juice and water mixture with the liquid ingredients. 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 currants.

[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: Yeast and the Dark Sweet SpicesSpices are considered condiments, cherished for their flavor rather than their nouris.h.i.+ng qualities. Spices have been used since ancient times, but were once quite rare. Without spices, the world of sweet breads would be dull indeed.The delicious dark sweet spices that find a comfortable home in bread baking include cinnamon, cloves, nutmeg, mace, cardamom, and pepper-all aromatic products of tropical plants. The plants that produce these essences and oils have been treasured since the time of the Egyptians, not only for their ability to elevate baking from the simple to the sublime, but for their medicinal remedies and perfumes as well.Every so often I will bake a loaf of sweet bread laden with some of these spices and lo and behold, I end up with a flat loaf. It turns out that these spices have marked antiseptic and antimycotic properties from the active ingredients in their volatile oils that can inhibit, or even completely destroy, the action of the yeast. The oils are what give spices their particular flavor and aroma. In these recipes, there should be plenty of yeast and eggs for leavening, the dough should be pliable and rise easily, there should not be too many added heavy ingredients-such as nuts or dried fruit-to weigh down the delicate doughs, and the spices should be used in small enough quant.i.ties that the breads turn out perfect. But if you are troubleshooting a less-than-perfect loaf, you may want to look at how much of these spices are in your bread and cut back a bit, or add them after the second rise in a sugary swirl.Though it is not a dark, sweet spice, I should mention ginger here, which is at the other end of the spectrum. Powdered ginger has the opposite effect in yeast breads. The yeast loves the ginger. It turns up often in recipes, with a pinch added to encourage the yeast's activity.

PRUNE AND POPPY SEED BREAD.

The combination of sweet prunes and aromatic poppy seeds is a surprise at first. But one bite and you will be hooked; it is a compatible taste pairing. Poppy seeds are grown extensively in the alpine areas of Central Europe and grace breads and coffee cakes from Vienna to Russia. They add a nutty, crunchy quality to this great breakfast bread.

11/2-POUND LOAF1/2 cup milk cup milk1/3 cup water cup water2 tablespoons unsalted b.u.t.ter, cut into pieces1 large egg

2 cups bread flour1 cup whole wheat pastry flour1/4 cup poppy seeds cup poppy seeds2 tablespoons sugarGrated zest of 1 lemon1 tablespoon gluten11/2 teaspoons salt teaspoons salt

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

1/2 cup chopped pitted prunes cup chopped pitted prunes2-POUND LOAF2/3 cup milk cup milk1/2 cup water cup water3 tablespoons unsalted b.u.t.ter, cut into pieces1 large egg

3 cups bread flour1 cup whole wheat pastry flour1/4 cup plus 1 tablespoon poppy seeds cup plus 1 tablespoon poppy seeds3 tablespoons sugarGrated zest of 1 lemon1 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

3/4 cup chopped pitted prunes cup chopped pitted prunes

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

[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.

CRANBERRY-GOLDEN RAISIN BREAD WITH CARDAMOM Scandinavian raisin breads always have a favorite spice added-cardamom. It is surprising that a spice that is native to the Malabar coast of India is so ingrained in a baking tradition so far away from where it is grown. Cardamom was popular in the time of the early Greeks and Romans, perfuming many of their honey breads. It is the third most costly spice, after saffron and vanilla. You can crush your own cardamom seeds between sheets of waxed paper with a rolling pin. For this recipe, you can also add the fruit at the beginning of the cycle, if you wish.

11/2-POUND LOAF11/4 cups water cups water2 tablespoons unsalted b.u.t.ter, melted2 tablespoons light brown sugar

3 cups bread flour1/4 cup nonfat dry milk cup nonfat dry milk1 tablespoon gluten11/2 teaspoons salt teaspoons salt1 teaspoon ground cardamom

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

2/3 cup golden raisins cup golden raisins2/3 cup dried cranberries cup dried cranberries2-POUND LOAF12/3 cups water cups water21/2 tablespoons unsalted b.u.t.ter, melted tablespoons unsalted b.u.t.ter, melted3 tablespoons light brown sugar

4 cups bread flour1/3 cup nonfat dry milk cup nonfat dry milk1 tablespoon plus 2 teaspoons gluten2 teaspoons salt11/4 teaspoons ground cardamom teaspoons ground cardamom

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

3/4 cup golden raisins cup golden raisins3/4 cup dried cranberries cup dried cranberries

[image]Place the ingredients, except the fruit, in the pan according to the order in the manufacturer's instructions. Set crust on light and program for the Sweet Bread or Fruit and Nut cycle; press Start. 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 fruit.

[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.

BANANA OATMEAL BREAD WITH MACADAMIA NUTS.

This bread was created for my sister Meg, who once had such a loaf from a bakery in Seattle. "Not too sweet," she demanded as she described it. "The bananas, macadamias, oats, and whole wheat flour are perfect together." I call for salted macadamias since they are so readily available vacuum-packed. If you use unsalted macadamia nuts, be sure to add an extra 1 1/2 teaspoon of salt or the bread will taste flat. Chop the nuts with a knife, as they are quite oily and will clump if chopped in a food processor. This is definitely a bread for toasting. teaspoon of salt or the bread will taste flat. Chop the nuts with a knife, as they are quite oily and will clump if chopped in a food processor. This is definitely a bread for toasting.

11/2-POUND LOAF1 cup milk2 tablespoons unsalted b.u.t.ter, cut into piecesOne 6-ounce banana, sliced (3/4 to to 7 7/8 cup) cup)

2 cups bread flour1 cup whole wheat pastry flour2/3 cups rolled oats cups rolled oats2 tablespoons sugar1 tablespoon gluten1 teaspoon salt

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

1/3 cup chopped salted macadamia nuts cup chopped salted macadamia nuts2-POUND LOAF11/3 cups milk cups milk3 tablespoons unsalted b.u.t.ter, cut into piecesOne 8-ounce banana, sliced (1 to 11/8 cups) cups)