The Bread Lover's Bread Machine Cookbook Part 32

Coconut: Subst.i.tute 1 teaspoon coconut extract for the vanilla. Subst.i.tute 1 teaspoon coconut extract for the vanilla.

Sweet Spice: Add Add 1 1/2 teaspoon ground cinnamon, cardamom, mace, or nutmeg. teaspoon ground cinnamon, cardamom, mace, or nutmeg.

Frangelico or Amaretto: Subst.i.tute the liqueur for the milk. Subst.i.tute the liqueur for the milk.

Cream Sherry: Subst.i.tute the sherry for the milk. Subst.i.tute the sherry for the milk.

ORANGE-CINNAMON BREAD.

The cinnamon tree is native to Sri Lanka and to China, where it is called ca.s.sia. Long ago the bark was gathered in the wild by natives and sold to Arab seatraders. The strips of bark are dried in the sun, then rolled and further dried to the characteristic color. The first cinnamon plantation was planted in 1765 by the Dutch, producing enough cinnamon for kitchens around the world to have some cinnamon in them. This special sweet loaf is always exceptionally sweet loaf is always exceptionally popular. Serve it plain, sprinkled with confectioners' sugar, or drizzled with the vanilla-orange glaze, reminiscent of an old-fas.h.i.+oned frozen Creamsicle.

11/2-POUND LOAFFor the dough:

1/2 cup orange juice cup orange juice1/3 cup milk cup milk1 large egg3 tablespoons unsalted b.u.t.ter, cut into pieces

3 cups bread flour1/4 cup sugar cup sugarGrated zest of 1 orange1 tablespoon gluten2 teaspoons ground cinnamon11/4 teaspoons salt teaspoons salt

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

For the vanilla-orange glaze:

3/4 cup sifted confectioners' sugar cup sifted confectioners' sugar11/2 to 2 tablespoons orange juice to 2 tablespoons orange juice1 teaspoon vanilla extract2-POUND LOAFFor the dough:

2/3 cup orange juice cup orange juice1/2 cup milk cup milk1 large egg4 tablespoons unsalted b.u.t.ter, cut into pieces

4 cups bread flour1/3 cup sugar cup sugarGrated zest of 1 orange1 tablespoon plus 1 teaspoon gluten21/2 teaspoons ground cinnamon teaspoons ground cinnamon11/2 teaspoons salt teaspoons salt

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

For the vanilla-orange glaze:

3/4 cup sifted confectioners' sugar cup sifted confectioners' sugar11/2 to 2 tablespoons orange juice to 2 tablespoons orange juice1 teaspoon vanilla extract

[image]To make the dough, place all the dough 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. Place a plate or piece of waxed paper under the rack.

[image]To prepare the glaze, combine the confectioners' sugar, orange juice, and vanilla in a small bowl; beat with a small whisk until smooth. With a large spoon, drizzle the bread with the glaze, letting it drip down the sides. Cool to room temperature to set the glaze before slicing.

[image]Bread Machine Baker's Hint: Crust ControlMost of the recipes in this book call for a medium or normal setting on the crust control, but you must always judge how your machine is functioning; light or dark might be better in some cases. Also, consider the type of loaf you are making: country loaves are good with a dark crust, regular loaf breads are good with a medium or dark crust; sweet breads brown quickly because of the sugar, so use light or medium. Subst.i.tuting honey, mola.s.ses, sugar cane syrup, barley malt syrup, or maple syrup for sugar can make a crust exceptionally dark. Turn down the crust control to light for breads made with these sweeteners. If you think your machine is not functioning the way it should, call the customer service number customer service number for your machine. One of my recipe testers kept getting a crust that was too light, even on the darkest setting, and after inquiring with the manufacturer, was instructed to exchange the machine because it was not performing properly. for your machine. One of my recipe testers kept getting a crust that was too light, even on the darkest setting, and after inquiring with the manufacturer, was instructed to exchange the machine because it was not performing properly.

PERSIMMON BREAD.

The ancient persimmon tree comes from the mountains of China, and has migrated to countries like Italy, France, and America. Persimmons, also known as kaki fruit, are an exciting bright orange fall fruit, hanging on their leafless trees long after the fruits of summer have disappeared. The two varieties for eating are the tomato-shaped Fuyu and the globular Hachiya. The Fuyu, when ripe, is crisp like an apple and eaten raw, but the Hachiya becomes jelly-like in consistency, perfect for baking. While used mostly in quick breads, the persimmon makes a beautiful, delicious addition to yeast breads. It is moist and spicy. You can add the raisins, or leave them out for a perfectly smooth bread.

11/2-POUND LOAF2 large Hachiya persimmons

2/3 cup milk cup milk1 large egg1 tablespoon amber rum2 tablespoons b.u.t.ter, cut into pieces

3 cups bread flour2 tablespoons dark brown sugar2 teaspoons gluten11/2 teaspoons apple pie spice teaspoons apple pie spice11/2 teaspoons salt teaspoons salt

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

2/3 cup golden raisins cup golden raisins2-POUND LOAF2 large Hachiya persimmons

1 cup milk1 large egg11/2 tablespoons amber rum tablespoons amber rum3 tablespoons b.u.t.ter, cut into pieces

4 cups bread flour3 tablespoons dark brown sugar1 tablespoon gluten2 teaspoons apple pie spice2 teaspoons salt

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

7/8 cup golden raisins cup golden raisins

[image]Cut the soft persimmons in half and scoop out the inner flesh with a large spoon. Measure out and reserve 2 2/3 cup for the 1 cup for the 11/2-pound loaf or 3 3/4 cup for the 2-pound loaf. (See Note.) cup for the 2-pound loaf. (See Note.) [image]Place the ingredients, except the raisins, in the pan according to the order in the manufacturer's instructions, adding the reserved persimmon pulp with the liquid ingredients. 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 raisins. The dough ball will be soft and springy.

[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. The bread is very tender, so be sure not to cut it before it cools.

NOTE:.

Use the persimmon pulp at once, or add some fresh lemon juice and store it in the refrigerator for up to 2 days. Persimmons can be frozen whole, then defrosted before being scooped out. One large ripe Hachiya persimmon yields about 1 1/2 to to 3 3/4 cup pulp. cup pulp.

ITALIAN LEMON-RICOTTA BREAD.

The beautiful, evocative flavors of Italy are in this delicate sweet bread-lemon, anise, walnuts, and raisins. Anise is a favorite kitchen garden flavor that has been used in breads since antiquity. If you are not familiar with it, take a deep breath of Pernod liqueur and you will experience its fragrance. Serve this bread toasted for dessert or as an incredible French toast for breakfast.

11/2-POUND LOAF1/3 cup milk cup milk2/3 cup ricotta cheese cup ricotta cheese2 large egg yolks11/2 teaspoons anise extract teaspoons anise extract7 tablespoons unsalted b.u.t.ter, cut into pieces

3 cups bread flour1/3 cup walnuts cup walnuts1/3 cup golden raisins cup golden raisins3 tablespoons sugarGrated zest of 1 lemon1 tablespoon gluten11/2 teaspoons salt teaspoons salt

21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1/2 cup milk cup milk3/4 cup ricotta cheese cup ricotta cheese3 large egg yolks2 teaspoons anise extract1/2 cup (1 stick) plus 1 tablespoon unsalted b.u.t.ter, cut into pieces cup (1 stick) plus 1 tablespoon unsalted b.u.t.ter, cut into pieces

4 cups bread flour1/2 cup walnuts cup walnuts1/2 cup golden raisins cup golden raisins31/2 tablespoons sugar tablespoons sugarGrated zest of 2 lemons1 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 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.

PAN D'ANGIOL (BREAD OF THE ANGELS) I happen to have a pa.s.sion for anything almond, especially almond paste. Almond paste is a confection made from equal parts almonds and powdered sugar, with glucose, corn syrup, and egg white added as stabilizers. It is a pliable, paste-like super-sweet food, and is readily available in supermarket baking sections. This bread is made with three almond ingredients-crumbled almond paste, almond extract, and the nuts themselves. It is a wonderful sweet bread that doesn't even need b.u.t.ter. It is food from the angels! happen to have a pa.s.sion for anything almond, especially almond paste. Almond paste is a confection made from equal parts almonds and powdered sugar, with glucose, corn syrup, and egg white added as stabilizers. It is a pliable, paste-like super-sweet food, and is readily available in supermarket baking sections. This bread is made with three almond ingredients-crumbled almond paste, almond extract, and the nuts themselves. It is a wonderful sweet bread that doesn't even need b.u.t.ter. It is food from the angels!

11/2-POUND LOAF11/4 cups milk cups milk1/2 teaspoon almond extract teaspoon almond extract1 tablespoon b.u.t.ter, cut into pieces3 tablespoons almond paste, cut into pieces

3 cups bread flour3 tablespoons sugar1 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 dried sour cherries cup chopped dried sour cherries1/2 cup slivered blanched almonds cup slivered blanched almonds2-POUND LOAF12/3 cups milk cups milk3/4 teaspoon almond extract teaspoon almond extract11/2 tablespoons b.u.t.ter, cut into pieces tablespoons b.u.t.ter, cut into pieces4 tablespoons almond paste, cut into pieces

4 cups bread flour1/4 cup sugar cup sugar1 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

2/3 cup chopped dried sour cherries cup chopped dried sour cherries1/3 cup slivered blanched almonds cup slivered blanched almonds

[image]Place the ingredients, except the cherries and almonds, in the pan according to the order in the manufacturer's instructions. Set crust on 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 cherries and almonds.

[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.

SPICY PEAR BREADMakes 1 loaf I am surprised so few bakers know about am surprised so few bakers know about birnenwecken, birnenwecken, also sometimes called also sometimes called birnbrot, birnbrot, a delightful Swiss bread made with a dried pear filling. It is a specialty of old Swiss home bakers. Most regions of Switzerland have their own variety with slightly different spices. The filling is encased in a firm dough, which keeps the bread fresh for at least a month. The bread likes to age for a week, but I enjoy it fresh with a gla.s.s of wine or mug of hot chocolate. a delightful Swiss bread made with a dried pear filling. It is a specialty of old Swiss home bakers. Most regions of Switzerland have their own variety with slightly different spices. The filling is encased in a firm dough, which keeps the bread fresh for at least a month. The bread likes to age for a week, but I enjoy it fresh with a gla.s.s of wine or mug of hot chocolate.

11/2- OR 2-POUND-LOAF MACHINESFor the dough: