The Bread Lover's Bread Machine Cookbook Part 34

[image]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 soft.

[image]Grease two 7-by-3-inch loaf pans (for the 11/2-pound loaf) or two 8-by-4-inch loaf pans (for the 2-pound loaf). Combine the dry ingredients for the swirl filling you have chosen in a small bowl.

[image]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. Pat each piece into a 10-by-14-inch rectangle. Brush each lightly with some melted b.u.t.ter. Sprinkle each with half of the filling, leaving a 1-inch s.p.a.ce all the way around. Starting at a short edge, roll up jelly-roll fas.h.i.+on. Tuck the ends under and pinch the bottom seams.

[image]Place the loaves seam side down in the pans. Spray the tops lightly with cooking spray and cover lightly with plastic wrap. Let rise at room temperature until doubled in bulk, about 45 minutes.

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

[image]Bake the loaves for 30 to 40 minutes, or until golden brown and the sides have contracted slightly from the pan. Cool on a rack and dust with plain or vanilla powdered sugar, if desired.

2-POUND LOAFFor the dough:

12/3 cups water cups water3 tablespoons unsalted b.u.t.ter, cut into pieces

4 cups bread flour1/2 cup nonfat dry milk cup nonfat dry milk2 tablespoons sugar2 teaspoons salt

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

ALSATIAN KUGELHOPFMakes 1 large or 2 small tube cakes My grandfather was born in Strasbourg, Alsace, when it was still part of Germany. Kugelhopf Kugelhopf is the bread most a.s.sociated with the area, similar to brioche because the same technique is used to make it, but a bit coa.r.s.er and drier in texture. It is said to have been invented in Vienna, where it is a coffeehouse favorite known as is the bread most a.s.sociated with the area, similar to brioche because the same technique is used to make it, but a bit coa.r.s.er and drier in texture. It is said to have been invented in Vienna, where it is a coffeehouse favorite known as gugelhugf. gugelhugf. Marie Antoinette favored it, making it fas.h.i.+onable in eighteenth-century Paris. The famed Careme, her Marie Antoinette favored it, making it fas.h.i.+onable in eighteenth-century Paris. The famed Careme, her patissier royal, patissier royal, learned his recipe from the chef to the Austrian amba.s.sador. learned his recipe from the chef to the Austrian amba.s.sador. Kugelhopf Kugelhopf is baked outside of the machine in a fluted tube pan; this one is baked in a pan with a nine-cup capacity, which is smaller than the traditional swirled Turk's Head tube pan. Soak the raisins and currants in the wine of Alsace, Gewurztraminer, the wine that smells sweet yet tastes dry. is baked outside of the machine in a fluted tube pan; this one is baked in a pan with a nine-cup capacity, which is smaller than the traditional swirled Turk's Head tube pan. Soak the raisins and currants in the wine of Alsace, Gewurztraminer, the wine that smells sweet yet tastes dry. Kugelhopf Kugelhopf is never served the day it is baked, but sits overnight to age to the right texture. Serve it with sweet b.u.t.ter. is never served the day it is baked, but sits overnight to age to the right texture. Serve it with sweet b.u.t.ter.

11/2- OR 2-POUND-LOAF MACHINES1/2 cup currants cup currants2 tablespoons golden raisins1/4 cup Gewurztraminer wine cup Gewurztraminer wine

2/3 cup whole milk cup whole milk1/4 cup water cup water2 large eggs

3 cups unbleached all-purpose flour1/4 cup sugar or cup sugar or vanilla sugar vanilla sugarGrated zest of 1 small lemon1 teaspoon salt1/2 cup (1 stick) unsalted b.u.t.ter, cut into pieces cup (1 stick) unsalted b.u.t.ter, cut into pieces

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

1/3 cup sliced almonds cup sliced almonds

3 tablespoons confectioners' sugar, for dusting

[image]Place the currants and raisins in a small bowl and cover with the wine. Macerate for at least an hour at room temperature. Drain the fruit, reserving any liquid.

[image]Place the ingredients, except the currants, raisins, and almonds, in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. (I set the machine for the 1-pound loaf since it has the shortest Knead phase.) Five minutes into the kneading segment, press Pause and add the currants and raisins and the almonds. Press Start to resume the cycle.

[image]Generously grease a 9-cup fluted tube pan or two 41/2-cup kugelhopf molds. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Set a kitchen timer for 1 hour and let the dough rest in the machine. When the timer rings, remove the dough and sc.r.a.pe into the tube pan with a rubber spatula, filling it no more than two-thirds full. Cover with plastic wrap and place a tea towel on top. Let rise at room temperature until the dough is almost to the top of the mold, about 1 hour.

[image]Twenty minutes before baking, preheat the oven to 350F (lower the temperature by 25 if using a pan with a dark finish).

[image]Remove the towel and wrap from the mold and bake for about 35 to 40 minutes (the small pans bake for 28 to 32 minutes), until browned and the sides have pulled away from the pan. A cake tester inserted into the center will come out clean. Invert onto a rack. While still warm, drizzle the reserved soaking liquid into the center of the cake. Let cool completely. Wrap in foil to store at room temperature for 1 to 2 days. Dust with confectioners' sugar before serving.

APPLE CHALLAHMakes 1 braided loaf Challah is a traditional Jewish egg bread that has no peer as far as I am concerned, because of its delicate cakelike texture. This nondairy version makes a traditional stuffed braided apple and honey bread suitable for Rosh Hashanah. Some bakers like to use two or three different types of apples in their fillings, rather than just one, for different flavors and textures. This loaf is baked in the oven.

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

3/4 cup water cup water2 large eggs3 tablespoons vegetable oil

3 cups bread flour3 tablespoons sugar1/2 teaspoons salt teaspoons salt

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

For the apple filling:

3 medium tart baking apples, peeled, cored, and dicedJuice of 1 lemon2 tablespoons honey1/2 teaspoon ground cinnamon teaspoon ground cinnamon

2 tablespoons granulated or pearl sugar, for sprinkling

[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.

[image]To prepare the filling, combine the apples with the lemon juice, honey, and cinnamon in a medium bowl. Toss to coat evenly. Cover with plastic wrap and chill until filling the dough. Drain before using.

[image]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 it into 3 equal portions. Roll each portion into a 12-by-3-inch rectangle. Brush with some melted b.u.t.ter and place 1 1/3 of the filling down the center of each strip. Starting from a long edge, roll up each rectangle jelly-roll fas.h.i.+on, and pinch the seam to seal. of the filling down the center of each strip. Starting from a long edge, roll up each rectangle jelly-roll fas.h.i.+on, and pinch the seam to seal.

[image]Line a baking sheet with parchment paper. Place the 3 ropes parallel to each other and begin braiding, alternating the outside ropes over the center. Place the challah on the baking sheet. Sprinkle the top with sugar and cover lightly with plastic wrap. Let rise at room temperature until doubled in bulk, 45 minutes to 1 hour.

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

[image]Bake for 35 to 40 minutes, or until golden brown. Cool on a rack.

[image]The Baker's Glossary of Sugars and Other SweetenersSugar has been a coveted ingredient for centuries. Sugarcane is native to the South Pacific island of New Guinea, from there it spread to India, and then to the Middle East with the mariner spice trade. The ever ingenious Arabian apothecaries were the first to refine sugar in 700 A.D. A.D. It was then s.h.i.+pped to Venice, and the wealthy and the royal had an alternative sweetener to honey. It became an important ingredient in chocolate and coffee drinks in the coffeehouse explosion of the 1600s and has been popular ever since. It was then s.h.i.+pped to Venice, and the wealthy and the royal had an alternative sweetener to honey. It became an important ingredient in chocolate and coffee drinks in the coffeehouse explosion of the 1600s and has been popular ever since.Ordinary sugar is pure sucrose and is the most common sweetener in baking. It is soluble in water (but insoluble in alcohol, so it makes a nice crystallized layer of glaze when mixed with some tasty liqueur), enhances other flavors, and gives a rich dark golden brown color from caramelization. Sugar competes with starch and gluten for moisture in flour and relaxes gluten, so the crumb is finer. This is why you get a moist, tender, delicately flavored loaf. Sugar also helps keep a loaf fresh. The type of sugar you use will add to the flavor of your bread. Here is a list to help you distinguish among the types available.

Granulated sugar refers to ordinary white sugar and the standard-size sugar crystal. When I call for sugar in an ingredient list, this is the sugar I mean. Use it in syrups and breads with lots of liquid. It can be made from sugarcane or beets. Bacteria cannot grow in sugar, so it is commonly used in preserving. refers to ordinary white sugar and the standard-size sugar crystal. When I call for sugar in an ingredient list, this is the sugar I mean. Use it in syrups and breads with lots of liquid. It can be made from sugarcane or beets. Bacteria cannot grow in sugar, so it is commonly used in preserving.

Superfine sugar is sold in 1-pound boxes and has the smallest crystal of any sugar. It is known as castor sugar in England. Some bakers use this as their all-purpose sugar because it dissolves so quickly (you can use it in breads), especially in whipped cream and cold sauces. is sold in 1-pound boxes and has the smallest crystal of any sugar. It is known as castor sugar in England. Some bakers use this as their all-purpose sugar because it dissolves so quickly (you can use it in breads), especially in whipped cream and cold sauces.

Confectioners' or powdered sugar is milled granulated sugar with some cornstarch added. It dissolves really fast (you can see that when you make an icing and add only a few teaspoons of liquid; it seems to dissolve instantly). It is a favorite for dusting breads. is milled granulated sugar with some cornstarch added. It dissolves really fast (you can see that when you make an icing and add only a few teaspoons of liquid; it seems to dissolve instantly). It is a favorite for dusting breads.

Crystal or decorating sugar (also called pearl sugar) has the largest crystals and gives a sparkling, jewel-like finish to breads. It comes in its natural color and different colors as well; the crystals look like little bits of gla.s.s, they are so pretty. Decorative sugar is a great touch for finis.h.i.+ng holiday breads. (also called pearl sugar) has the largest crystals and gives a sparkling, jewel-like finish to breads. It comes in its natural color and different colors as well; the crystals look like little bits of gla.s.s, they are so pretty. Decorative sugar is a great touch for finis.h.i.+ng holiday breads.

Sanding sugar is sized between regular granulated and crystal sugar. It is also good for decorating breads. is sized between regular granulated and crystal sugar. It is also good for decorating breads.

Sugar cubes, or lump sugar, is a combination of different-size granulated sugars compressed into little blocks. It can be made from brown or white sugar. I love to crush these and add them to bread. (See Dutch Sugar Loaf Dutch Sugar Loaf.) I especially like Ala Perruche brand cubes made from African sugarcane and imported from France; they are less refined.

Brown sugar is either light or dark, depending on how much mola.s.ses has been added back into the granulated sugar. Obviously, dark brown sugar will have a more p.r.o.nounced mola.s.ses flavor. I favor the Dark Muscovado sugar from African sugarcane distributed under the India Tree brand. Brown sugar can be used cup for cup in place of granulated sugar. is either light or dark, depending on how much mola.s.ses has been added back into the granulated sugar. Obviously, dark brown sugar will have a more p.r.o.nounced mola.s.ses flavor. I favor the Dark Muscovado sugar from African sugarcane distributed under the India Tree brand. Brown sugar can be used cup for cup in place of granulated sugar.

Turbinado and Demerara sugars, from Mauritius and Guyana, are partially refined with 15 percent of the mola.s.ses left in. They are coa.r.s.ely crystallized (Demerara is slightly larger and is found in the raw sugar packets in restaurants) and essentially the same as the C & H raw sugar in the supermarket. Many bakers use this instead of regular granulated sugar. You can use it like light brown sugar.

Maple sugar is crystallized maple syrup. It is a regional favorite in New England, a great flavor enhancer in both white and whole wheat breads. It can be subst.i.tuted cup for cup for other granulated sugars. is crystallized maple syrup. It is a regional favorite in New England, a great flavor enhancer in both white and whole wheat breads. It can be subst.i.tuted cup for cup for other granulated sugars.

Fructose is found in ripe fruits and honey, but made from cornstarch. It has double the sweetness and is more soluble in water than sucrose, regular granulated sugar. It has the same sweetening power as granulated sugar in baking. is found in ripe fruits and honey, but made from cornstarch. It has double the sweetness and is more soluble in water than sucrose, regular granulated sugar. It has the same sweetening power as granulated sugar in baking.

Mola.s.ses is the brown syrup that is left after refining granulated sugar. Light mola.s.ses, Barbados, is from the first extraction and has a lovely sweet flavor; dark is from later ones and is much stronger. Blackstrap is from the final extraction; I don't use it in breads because it is bitter and heavy with ash. If your bottle just says mola.s.ses, it is probably between light and dark. Sorghum mola.s.ses is a regional sweetener, which comes from a gra.s.s, found mainly in the South. is the brown syrup that is left after refining granulated sugar. Light mola.s.ses, Barbados, is from the first extraction and has a lovely sweet flavor; dark is from later ones and is much stronger. Blackstrap is from the final extraction; I don't use it in breads because it is bitter and heavy with ash. If your bottle just says mola.s.ses, it is probably between light and dark. Sorghum mola.s.ses is a regional sweetener, which comes from a gra.s.s, found mainly in the South.To subst.i.tute mola.s.ses in a recipe that calls for sugar, use 1 1/2 cup mola.s.ses for each cup of granulated sugar called for and reduce the liquid ingredients by cup mola.s.ses for each cup of granulated sugar called for and reduce the liquid ingredients by 1 1/3 cup for each cup of sugar called for. (If you were using mola.s.ses in a recipe that called for 2 cups of sugar, you would use 1 cup of mola.s.ses and decrease the liquid by cup for each cup of sugar called for. (If you were using mola.s.ses in a recipe that called for 2 cups of sugar, you would use 1 cup of mola.s.ses and decrease the liquid by 2 2/3 cup.) cup.)

Honey is a thick, sweet, semiviscous liquid produced by nectar-gathering bees. Its flavor is determined by the flowers that the bees gather pollen from. Generally, light-colored honeys are mild in flavor and darker honeys stronger. The flavor and aroma of honey are accentuated by the slow heat of the bread machine, and delightfully permeate the bread. is a thick, sweet, semiviscous liquid produced by nectar-gathering bees. Its flavor is determined by the flowers that the bees gather pollen from. Generally, light-colored honeys are mild in flavor and darker honeys stronger. The flavor and aroma of honey are accentuated by the slow heat of the bread machine, and delightfully permeate the bread.

Pure maple syrup is made from sap that is gathered from the maple trees that grow in the northeastern United States and Canada. The sap is boiled down to make a luxuriously thick, pourable liquid. It is a premium sweetener in breads. Imitation maple-flavored syrups are different, and do not perform the same way in baking. Fancy (also known as Light Amber) is the first of the season, pale and delicate. Grade A and Grade B syrups (Medium and Dark Amber) are progressively darker and more potent in flavor. Grade A is perfect for all-purpose table use and in baking. Grade B is quite robust in flavor, like mola.s.ses. Less expensive than Grade A, it is good in whole wheat breads. Refrigerate maple syrup after opening. is made from sap that is gathered from the maple trees that grow in the northeastern United States and Canada. The sap is boiled down to make a luxuriously thick, pourable liquid. It is a premium sweetener in breads. Imitation maple-flavored syrups are different, and do not perform the same way in baking. Fancy (also known as Light Amber) is the first of the season, pale and delicate. Grade A and Grade B syrups (Medium and Dark Amber) are progressively darker and more potent in flavor. Grade A is perfect for all-purpose table use and in baking. Grade B is quite robust in flavor, like mola.s.ses. Less expensive than Grade A, it is good in whole wheat breads. Refrigerate maple syrup after opening.To subst.i.tute honey or maple syrup for granulated sugar in a recipe, use 3 3/4 cup of the liquid sweetener for each cup of granulated sugar called for and reduce the liquid ingredients by cup of the liquid sweetener for each cup of granulated sugar called for and reduce the liquid ingredients by 1 1/4 cup per cup of granulated sugar listed in the recipe. cup per cup of granulated sugar listed in the recipe.

BLUEBERRY CRUMB CAKEMakes one 18-by-12-inch coffee cake; serves 16 I first became acquainted with food writer Richard Sax when he critiqued one of my cookbooks for first became acquainted with food writer Richard Sax when he critiqued one of my cookbooks for Chocolatier Chocolatier magazine, and during the last decade of his life, we corresponded regularly. His book magazine, and during the last decade of his life, we corresponded regularly. His book Cla.s.sic Home Desserts Cla.s.sic Home Desserts (Chapters, 1994) is a must-have for any serious dessert lover. This exceptionally rich crumb cake is a recipe of Richard's that originated at the Rock Hill Bakehouse. Author Michael McLaughlin borrowed it and added a layer of blueberries under the crumb top. Now I've added even more blueberries and adapted it for the bread machine, which is perfect for this firm dough that gets refrigerated overnight and is topped and baked the next morning. There are never enough good recipes designed to serve a group of 16 to 20, so here you go. Whether for a potluck brunch or your own Sunday family gathering, this fantastic crumb cake is worth the time spent making it. Cut it into squares and serve it out of the pan while it is still warm. (Chapters, 1994) is a must-have for any serious dessert lover. This exceptionally rich crumb cake is a recipe of Richard's that originated at the Rock Hill Bakehouse. Author Michael McLaughlin borrowed it and added a layer of blueberries under the crumb top. Now I've added even more blueberries and adapted it for the bread machine, which is perfect for this firm dough that gets refrigerated overnight and is topped and baked the next morning. There are never enough good recipes designed to serve a group of 16 to 20, so here you go. Whether for a potluck brunch or your own Sunday family gathering, this fantastic crumb cake is worth the time spent making it. Cut it into squares and serve it out of the pan while it is still warm.