The Bread Lover's Bread Machine Cookbook Part 33

1/4 cup plus 1 tablespoon milk cup plus 1 tablespoon milk1/4 cup water cup water1 large egg3 tablespoons unsalted b.u.t.ter, partially melted21/2 cups unbleached all-purpose flour cups unbleached all-purpose flour1/4 cup sugar cup sugar1 teaspoon salt

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

For the fruit filling:

3/4 cup dry red wine cup dry red wine1/4 cup kirsch cup kirsch1/4 cup sugar cup sugarGrated zest of 1 lemon1/2 teaspoon ground cinnamon teaspoon ground cinnamon1/4 teaspoon fresh-ground nutmeg teaspoon fresh-ground nutmeg8 ounces dried pears, chopped (2 cups)6 ounces dried figs, stemmed and chopped (11/2 cups) cups)4 ounces pitted prunes (1 heaping cup)1/4 cup raisins cup raisins

1 egg yolk beaten with 1 tablespoon milk, for glaze

[image]To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough ball will be firm, yet pliable.

[image]While the dough is rising, make the filling. Combine the wine, kirsch, sugar, zest, and spices in a small sauce-pan and bring to a boil. Lower heat and add the dried fruit. Simmer, uncovered, for 10 minutes. Remove from the heat, cover, and let stand until room temperature and all of the liquid is absorbed, about 1 hour. Place in a food processor and pulse to make a thick jam that is not totally smooth.

[image]Line a baking sheet with parchment paper. To a.s.semble the loaf, 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. With a rolling pin, roll out into a 12-by-16-inch rectangle. With a metal spatula, spread the filling evenly over the dough, leaving 1 1/2-inch borders on three sides and a 1-inch border on one long side. Beginning at the long edge with the 1 1/2-inch border, roll up jelly-roll fas.h.i.+on to make a log. Moisten the 1-inch border with some water and seal. Pinch the bottom seam, leaving the ends open. Press to even the ends. Using the tines of a fork, p.r.i.c.k the dough all over. Brush with the egg glaze. Let rest at room temperature, covered loosely with a clean tea towel, until doubled in bulk, about 45 minutes.

[image]Twenty minutes before baking, preheat the oven to 350F.

[image]Brush the roll once more with the egg glaze. Bake for 30 to 40 minutes, until golden brown and firm to the touch. Let cool on the baking sheet.

DRIED APRICOT WHOLE WHEAT BREAD.

This recipe uses fruit juice for the liquid, which ends up being part of the sweetening as well. The bread contains oatmeal and whole wheat flour, so there is also plenty of fiber in every slice. You can vary the juice and dried fruit combination-try orange juice and dried cranberries, pineapple juice and dried pineapple, prune juice and dried prunes, or cherry juice and dried cherries. You can use whatever you have on hand, but not thick nectars in place of the juice.

11/2-POUND LOAF3/4 cup apple or pear juice cup apple or pear juice6 tablespoons water2 tablespoons honey2 tablespoons nut or vegetable oil

11/2 cups bread flour cups bread flour1 cup whole wheat flour1/2 cup rolled oats cup rolled oats1 tablespoon gluten11/4 teaspoons salt teaspoons salt

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

1/2 cup finely chopped dried apricots cup finely chopped dried apricots2-POUND LOAF1 cup apple or pear juice7 tablespoons water21/2 tablespoons honey tablespoons honey21/2 tablespoons nut or vegetable oil tablespoons nut or vegetable oil

21/3 cups bread flour cups bread flour1 cup whole wheat flour2/3 cup rolled oats cup rolled oats1 tablespoon plus1 teaspoon gluten11/2 teaspoons salt 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 finely chopped dried apricots cup finely chopped dried apricots

[image]Place the ingredients, except the apricots, in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Whole Wheat or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between machine beeps, or between Knead 1 and Knead 2, add the apricots. The dough ball will be soft and 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.

GRANOLA BREAD.

I had my first slice of granola bread twenty-five years ago. My boyfriend's grandmother brought me a loaf from her local market. I toasted every slice, loving the elusive nutty sweetness and the few raisins dotting each slice. After that first loaf, I searched every grocery store for the bread, but never found it again. When I created this bread, I wanted to re-create that loaf from long ago, and I did. Use your favorite granola from the supermarket, or make your own. Granola bread remains one of my favorites. had my first slice of granola bread twenty-five years ago. My boyfriend's grandmother brought me a loaf from her local market. I toasted every slice, loving the elusive nutty sweetness and the few raisins dotting each slice. After that first loaf, I searched every grocery store for the bread, but never found it again. When I created this bread, I wanted to re-create that loaf from long ago, and I did. Use your favorite granola from the supermarket, or make your own. Granola bread remains one of my favorites.

11/2-POUND LOAF11/8 cups b.u.t.termilk cups b.u.t.termilk2 tablespoons vegetable oil2 tablespoons honey

21/8 cups bread flour cups bread flour3/4 cup whole wheat flour cup whole wheat flour11/4 cups granola cups granola1 tablespoon gluten11/2 teaspoons salt teaspoons salt1 teaspoon ground cinnamon

2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups b.u.t.termilk cups b.u.t.termilk3 tablespoons vegetable oil3 tablespoons honey

23/4 cups bread flour cups bread flour1 cup whole wheat flour11/3 cups granola cups granola1 tablespoon plus 1 teaspoon gluten2 teaspoons salt11/2 teaspoons ground cinnamon teaspoons ground cinnamon

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.

COFFEE CAKES AND SWEET ROLLS.

While even the simplest homemade bread is a treat, rich, sweet, beautifully shaped coffee cakes and sweet W rolls are yeast baking's contribution to making breakfast special. They are perfect when the occasion calls for something festive and showy. Some of these recipes are also homey baking at its best; all the bakers I know want to make caramel-coated morning buns and streusel-crumb-topped coffee cakes soon after making their first loaf of bread. Coffee cakes and rolls have appeal for both novice and experienced bakers, who will enjoy making these simple but delicious recipes over and over. There is as great a pleasure in making these breads as there is in eating them. They are impressive, delectable, and eye-catching.

Coffee cakes and sweet rolls are constructed from doughs much like any bread dough, but usually contain more sugar, eggs, and b.u.t.ter to produce a softer dough that bakes up more cakelike in texture. What makes sweet rolls and coffee cakes special is their shape, which is usually determined by the special pans they are baked in. Old-fas.h.i.+oned names like kugelhopf kugelhopf, coffee rings and wreaths, brioche, and babka babka all find their places here. There is often the addition of sweet and sour cream, fruit, and nuts to these doughs. These are the imaginative elements that contribute to their reputation for being fancy. These breads may be made on the Basic or Sweet Bread cycle, if baked in the machine, or mixed on the Dough cycle and removed to be filled and formed before being baked in the oven. There may be a special frosting or soft crumb top adorning the dough. all find their places here. There is often the addition of sweet and sour cream, fruit, and nuts to these doughs. These are the imaginative elements that contribute to their reputation for being fancy. These breads may be made on the Basic or Sweet Bread cycle, if baked in the machine, or mixed on the Dough cycle and removed to be filled and formed before being baked in the oven. There may be a special frosting or soft crumb top adorning the dough.

These sweet breads are good on their own without b.u.t.ter or jam. Turned out after baking, they are ready to be served without any further fuss, accompanied by just a bit of warmth left over from the baking.

CINNABUNCOFFEE CAKEMakes one 13-by-9-inch coffee cake, serves 6 This is a coffee cake with all the flavors of a cinnamon bun, but conveniently made in a cake shape for ease. It is topped with light oat and nut crumbs, and tastes best warm from the oven or reheated.

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

7/8 cup milk cup milk11/2 teaspoons vanilla extract teaspoons vanilla extract1 large egg yolk2 tablespoons unsalted b.u.t.ter, cut into pieces

21/4 cups unbleached all-purpose flour cups unbleached all-purpose flour1/4 cup sugar cup sugar1 teaspoon salt

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

For the oat crumb topping:

3/4 cup unbleached all-purpose flour cup unbleached all-purpose flour3/4 cup light brown sugar cup light brown sugar1/2 cup rolled oats cup rolled oats1/2 cup chopped pecans cup chopped pecans11/2 teaspoons ground cinnamon or apple pie spice teaspoons ground cinnamon or apple pie spice1/2 cup (1 stick) unsalted b.u.t.ter, at room temperature cup (1 stick) unsalted b.u.t.ter, at room temperature

Confectioners' Sugar Icing

[image]To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough will be soft and sticky, like a thick batter. Don't add any extra flour.

[image]While the Dough cycle is running, prepare the topping. Combine the flour, sugar, oats, pecans, and cinnamon in a small bowl. Rub the b.u.t.ter in with your fingers to make clumped crumbs. You can also do this quickly in a food processor.

[image]Grease a 13-by-9-inch metal or Pyrex baking dish. When the machine beeps at the end of the cycle, press Stop and unplug the machine. With a large rubber spatula, sc.r.a.pe the batter into the pan. Using floured fingers, spread the batter evenly to fill the pan to the edges. Sprinkle with the topping. Cover loosely with plastic wrap and let rest at room temperature for 30 minutes.

[image]Meanwhile, preheat the oven to 375F (350F if using a gla.s.s pan).

[image]Bake for 20 to 25 minutes, or until the edges are golden brown and a cake tester inserted into the center comes out clean. Place the pan on a wire rack and prepare the icing. With a large spoon, drizzle the top in a back-and-forth pattern. Serve warm, out of the pan.

SWEET BABKA WITH CHOCOLATE SWIRLMakes 2 loaves The word babka babka is the Polish word for grandmother, as well as the name of this sweet bread. Usually baked in a fluted round mold with a center tube, the loaves were said to resemble a woman's full skirt of centuries past. This recipe is baked in a loaf pan. One basic dough is used to create two different and delightful swirled breakfast creations-choose the filling you like. The dough is removed from the machine, stuffed and rolled up, and baked in the oven. I keep a stash of disposable aluminum loaf pans, available in any supermarket, on hand for baking sweet breads. The breads bake beautifully in them, and if any of the sweet filling leaks out, it doesn't stick. is the Polish word for grandmother, as well as the name of this sweet bread. Usually baked in a fluted round mold with a center tube, the loaves were said to resemble a woman's full skirt of centuries past. This recipe is baked in a loaf pan. One basic dough is used to create two different and delightful swirled breakfast creations-choose the filling you like. The dough is removed from the machine, stuffed and rolled up, and baked in the oven. I keep a stash of disposable aluminum loaf pans, available in any supermarket, on hand for baking sweet breads. The breads bake beautifully in them, and if any of the sweet filling leaks out, it doesn't stick. Babka Babka is a traditional Easter coffee bread. is a traditional Easter coffee bread.

11/2-POUND LOAFFor the dough:

11/4 cups water cups water2 tablespoons unsalted b.u.t.ter, cut into pieces

3 cups bread flour1/3 cup nonfat dry milk cup nonfat dry milk2 tablespoons sugar11/2 teaspoons salt teaspoons salt

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

For the chocolate prune swirl:

3/4 cup semisweet chocolate chips cup semisweet chocolate chips3/4 cup snipped dried prunes cup snipped dried prunes1/4 cup chopped walnuts cup chopped walnuts

OR.

For the chocolate spice swirl:

2/3 cup sugar cup sugar21/2 tablespoons unsweetened Dutch-process cocoa powder tablespoons unsweetened Dutch-process cocoa powder2 teaspoons ground cinnamon

Plain or vanilla (see Vanilla Powder Vanilla Powder) confectioners' sugar, for dusting, optional