The Bread Lover's Bread Machine Cookbook Part 31

21/2 cups bread flour cups bread flour11/2 cups whole wheat pastry flour cups whole wheat pastry flour3/4 cup rolled oats cup rolled oats3 tablespoons sugar1 tablespoon plus 1 teaspoon gluten11/4 teaspoons salt teaspoons salt

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

1/2 cup chopped salted macadamia nuts cup chopped salted macadamia nuts

[image]Place the ingredients, except the nuts, in the pan according to the order in the 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 macadamia nuts.

[image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

ORANGE BREAD WITH WHITE CHOCOLATE, APRICOTS, AND WALNUTS.

The combination of white chocolate, apricots, and walnuts is one of my favorites. It is paired here with a distinctly orange dough to make a superb breakfast bread. The mandarin oranges break up during kneading and give the dough the liquid it needs. This bread is very cakelike, so remove it gently from the pan after baking and let it cool completely before slicing.

11/2-POUND LOAF11/2 cups mandarin orange segments (one and three-fourths 11-ounce cans), liquid reserved cups mandarin orange segments (one and three-fourths 11-ounce cans), liquid reserved2 tablespoons reserved orange liquid or orange liqueur3 tablespoons unsalted b.u.t.ter, cut into pieces

3 cups bread flour1/4 cup sugar cup sugar2 teaspoons gluten11/2 teaspoons salt teaspoons salt

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

1/2 cup white chocolate chips cup white chocolate chips1/3 cup minced dried apricots cup minced dried apricots1/3 cup chopped walnuts cup chopped walnuts2-POUND LOAF13/4 cups mandarin orange segments (two 11-ounce cans), liquid reserved cups mandarin orange segments (two 11-ounce cans), liquid reserved3 tablespoons reserved orange liquid or orange liqueur4 tablespoons unsalted b.u.t.ter, cut into pieces

4 cups bread flour1/3 cup sugar cup sugar1 tablespoon gluten2 teaspoons salt

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

2/3 cup white chocolate chips cup white chocolate chips1/2 cup minced dried apricots cup minced dried apricots1/2 cup chopped walnuts cup chopped walnuts

[image]Place the ingredients, except the white chocolate chips, apricots, and walnuts, in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic or Sweet Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will initially look dry; do not be tempted to add more liquid. When the machine beeps, or between Knead 1 and Knead 2, add the chips, apricots, 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.

CINNAMON-APPLE-PECAN BREAD.

Get ready to put your nose right up to this warm loaf and breathe in deep; it is so fantastically ambrosial. In place of dried apples, you can use pre-chopped apple nuggets. My recipe testers and I ended up liking this bread with lots of cinnamon. This is the ultimate breakfast bread.

11/2-POUND LOAF11/8 cups b.u.t.termilk cups b.u.t.termilk2 tablespoons walnut oil

3 cups bread flour3 tablespoons light brown sugar1 tablespoon gluten11/4 teaspoons salt teaspoons salt1 tablespoon ground cinnamon

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

1/2 cup chopped dried apples cup chopped dried apples1/3 cup chopped pecans cup chopped pecans2-POUND LOAF11/2 cups b.u.t.termilk cups b.u.t.termilk21/2 tablespoons walnut oil tablespoons walnut oil

4 cups bread flour1/4 cup light brown sugar cup light brown sugar1 tablespoon plus 1 teaspoon gluten11/2 teaspoons salt teaspoons salt11/3 tablespoons ground cinnamon tablespoons ground cinnamon

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

2/3 cup chopped dried apples cup chopped dried apples1/2 cup chopped pecans cup chopped pecans

[image]Place the ingredients, except the apples and pecans, 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 apples and pecans.

[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: How to Store, Toast, Grind, or Blanch NutsNuts come in their own protective wrapping with naturally built-in nutrition and nourishment. They add unique character and flavor to sweet bread doughs and batters as their high percentage of natural fat is absorbed into the bread dough during baking. Use raw or toasted nut pieces or ground nuts in both sweet and savory loaves. Almonds and hazelnuts have thin skins that can be removed. Store all sh.e.l.led nuts in the refrigerator (for up to 9 months) or in the freezer (for no longer than 2 years), as they turn rancid quickly.

ToastingToasting nuts gives them a more p.r.o.nounced fragrance and flavor and a crisper texture. These are the methods for toasting raw pine nuts, almonds (whole, blanched, slivered, or sliced), walnuts, edible whole acorns, or pecans (whole or pieces). Slivered or sliced nuts and pine nuts will toast much quicker than nut pieces or halves.

* In a conventional oven In a conventional oven-Preheat the oven to 325F. Place the nuts on an ungreased baking sheet, and bake on the center rack of the oven for 8 to 12 minutes, depending on the size, stirring once. When the nuts are toasted they will be hot and very pale golden. Do not let the nuts turn dark, or they will taste burnt. Remove the nuts from the oven and cool to room temperature before using in a bread dough.

* In the microwave oven In the microwave oven-Place the nuts in a single layer on a shallow paper plate or double layer of paper towels. Toast the nuts on high power for about 4 minutes per 1 1/2 cup, stirring every 1 to 2 minutes to prevent burning and to facilitate even browning. This method toasts nuts very quickly, so watch carefully. cup, stirring every 1 to 2 minutes to prevent burning and to facilitate even browning. This method toasts nuts very quickly, so watch carefully.

* In a skillet In a skillet-When a recipe calls for 1 1/4 cup or less of toasted nuts, they can be toasted in a heavy skillet on the stovetop. Place whole or chopped nuts in a dry skillet over low heat. Stir constantly or shake the pan until the nuts are slightly colored and aromatic, 2 to 4 minutes. Remove from the pan to cool. cup or less of toasted nuts, they can be toasted in a heavy skillet on the stovetop. Place whole or chopped nuts in a dry skillet over low heat. Stir constantly or shake the pan until the nuts are slightly colored and aromatic, 2 to 4 minutes. Remove from the pan to cool.

GrindingGround nuts are used in breads as a replacement for part of the flour. Grind nuts in a European-style hand nut grater, an electric blender, or a food processor. Be sure the nuts are dry before grinding. Add 1 to 2 tablespoons of sugar or flour during grinding, to absorb the nut oil and prevent the formation of a paste. Grind, blend, or process the nuts until very fine. Properly ground nuts have a powdery, fluffy quality. Lightly spoon the nut flour into a measuring cup.

BlanchingAlmonds may be blanched to remove their skins. Fill a medium saucepan three-quarters full of water and bring to a boil. Add the whole sh.e.l.led almonds and remove the pan from the heat. Let stand 3 minutes. Immediately rinse the nuts under cold running water. Squeeze the nut kernel out of its loosened brown layer of skin by holding the nut between your thumb and index finger and pressing. Let the nuts dry on a layer of paper towels for at least 2 hours. (I usually buy almonds already blanched and slivered; it is a lot easier than blanching them myself.) CRANBERRY-PUMPKIN BREAD.

This is a nice sweet bread for fall. Although canned pumpkin is just fine, you can make your own pumpkin puree from a Sugar Pie or Blue Hubbard winter squash. Jack-o'-lantern pumpkins are not for baking, as their flesh is watery and tasteless. If you wish to gild the loaf, drizzle it with Confectioners' Sugar Icing Confectioners' Sugar Icing.

11/2-POUND LOAF2/3 cup dried cranberries cup dried cranberries2 tablespoons brandy

2/3 cup water cup water1/3 cup pumpkin puree cup pumpkin puree2 tablespoons nut oil

3 cups bread flour3 tablespoons light brown sugar2 tablespoons dry b.u.t.termilk powder1 tablespoon gluten11/2 teaspoons salt teaspoons salt11/2 teaspoons pumpkin or apple pie spice teaspoons pumpkin or apple pie spice

2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1 cup dried cranberries3 tablespoons brandy

1 cup water1/2 cup pumpkin puree cup pumpkin puree3 tablespoons nut oil

4 cups bread flour1/4 cup light brown sugar cup light brown sugar3 tablespoons dry b.u.t.termilk powder1 tablespoon plus 1 teaspoon gluten2 teaspoons salt13/4 teaspoons pumpkin or apple pie spice teaspoons pumpkin or apple pie spice

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

[image]Sprinkle the dried cranberries with the brandy in a small bowl. Cover with plastic wrap and let stand at room temperature for 1 hour to macerate.

[image]Place the ingredients, except the cranberries, 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.) When the machine beeps, or between Knead 1 and Knead 2, add the cranberries and any extra brandy in the bowl.

[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.

Confectioners' Sugar IcingMakes enough for 1 braid, one 11/2- or 2-pound loaf, 1 dozen cinnamon rolls, or a coffee cake

This is the elementary white sugar glaze that tops any sweet or holiday bread, or turns an otherwise savory bread into a sweet treat. The glaze can be embellished in many ways-this is where to use all those wonderful flavor extracts and citrus oils. Choose a flavor for your icing that complements the ingredients in the bread, for example, add cream sherry to icing for Toasted Walnut Bread Toasted Walnut Bread or Frangelico to icing for or Frangelico to icing for Old-Fas.h.i.+oned Raisin Bread Old-Fas.h.i.+oned Raisin Bread or or Sour Cream Bread Sour Cream Bread. You can even glaze a homemade white bread and stud the top of the loaf with nuts for a special presentation. You will use this recipe over and over, and for good reason. You'll want to lick the spoon, it is so delicious.3/4 cup sifted confectioners' sugar cup sifted confectioners' sugar1 to 11/2 tablespoons warm milk tablespoons warm milk1 teaspoon b.u.t.ter, softened1 teaspoon vanilla extract or other flavoring[image] Whisk the ingredients together in a small bowl until smooth. Adjust the consistency of the glaze by adding more milk, a few drops at a time. Whisk the ingredients together in a small bowl until smooth. Adjust the consistency of the glaze by adding more milk, a few drops at a time.[image] Remove the bread from the machine and place it on a rack with a sheet of parchment paper or a large plate underneath. Using an oversized spoon, drizzle or pour the glaze over the top of the loaf in a back and forth motion. As the glaze cools, it will set. Remove the bread from the machine and place it on a rack with a sheet of parchment paper or a large plate underneath. Using an oversized spoon, drizzle or pour the glaze over the top of the loaf in a back and forth motion. As the glaze cools, it will set.

VARIATIONS.

Intense Vanilla: Add 1 teaspoon vanilla powder to the confectioners' sugar and add Add 1 teaspoon vanilla powder to the confectioners' sugar and add 1 1/2 teaspoon ground vanilla beans along with the vanilla extract. teaspoon ground vanilla beans along with the vanilla extract.

Almond: Subst.i.tute 1 teaspoon almond extract for the vanilla. Subst.i.tute 1 teaspoon almond extract for the vanilla.

Anise: Subst.i.tute 1 teaspoon anise extract for the vanilla. Subst.i.tute 1 teaspoon anise extract for the vanilla.

Lemon: Subst.i.tute 1 teaspoon lemon oil or extract or 1 teaspoon fresh lemon juice for the vanilla. Subst.i.tute 1 teaspoon lemon oil or extract or 1 teaspoon fresh lemon juice for the vanilla.

Orange: Subst.i.tute fresh orange juice or thawed frozen concentrate for the milk. Subst.i.tute fresh orange juice or thawed frozen concentrate for the milk.

Mocha: Subst.i.tute 1 teaspoon liquid coffee extract for the vanilla. Subst.i.tute 1 teaspoon liquid coffee extract for the vanilla.