The Bread Lover's Bread Machine Cookbook Part 37

[image]Place the ingredients, except the chocolate chips, 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.) At the beep, add the chocolate chips.

[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 Perfect Chocolate GlazeIf you would like to coat one of your breads with a chocolate glaze, here is the one to use. Begin preparing the glaze as soon as you remove the loaf from the bread pan to cool, so you can glaze the bread while it is still warm.

4 ounces bittersweet chocolate6 tablespoons unsalted b.u.t.ter1 tablespoon light corn syrup

[image]Place a plate or piece of waxed paper under the cooling rack holding the bread to catch the drips from the glaze.[image] Melt the ingredients together in a double boiler over simmering water, stirring gently with a small whisk until smooth. Remove from the heat and immediately drizzle the bread slowly with the glaze, letting some drip down the sides. Cool to room temperature to set the glaze before slicing. Melt the ingredients together in a double boiler over simmering water, stirring gently with a small whisk until smooth. Remove from the heat and immediately drizzle the bread slowly with the glaze, letting some drip down the sides. Cool to room temperature to set the glaze before slicing.

MEXICAN CHOCOLATE BREAD.

Southwestern and Mexican bakers have a special love of spices. Even their chocolate contains hints of cinnamon, coffee, and orange. Sometimes I grate Mexican brown sugar, piloncillo, a cross between our light and dark brown sugars, to use in place of the brown sugar called for here. For the chocolate chips, I often use coa.r.s.ely grated Ibarra brand chocolate from Mexico. Whether you use these special ingredients or not, you will be surprised at how succulent this sweet bread is, right down to the last bite.

11/2-POUND LOAF1/2 cup milk cup milk1/2 cup orange juice cup orange juice1 large egg plus 1 egg yolk3 tablespoons unsalted b.u.t.ter, cut into pieces

21/2 cups bread flour cups bread flour1/4 cup light brown sugar cup light brown sugar3 tablespoons unsweetened Dutch-process cocoa powder1 tablespoon gluten11/4 teaspoons salt teaspoons salt1 teaspoon instant espresso powder3/4 teaspoon ground cinnamon teaspoon ground cinnamon1/2 cup bittersweet chocolate chips cup bittersweet chocolate chips

2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1 cup milk1/2 cup orange juice cup orange juice2 large eggs4 tablespoons unsalted b.u.t.ter, cut into pieces

31/2 cups bread flour cups bread flour1/3 cup light brown sugar cup light brown sugar1/4 cup unsweetened Dutch-process cocoa powder cup unsweetened Dutch-process cocoa powder1 tablespoon plus 1 teaspoon gluten11/2 teaspoons salt teaspoons salt11/2 teaspoons instant espresso powder teaspoons instant espresso powder1 teaspoon ground cinnamon2/3 cup bittersweet chocolate chips cup bittersweet chocolate chips

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 Sweet Bread 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.

[image]Technique: Melting Chocolate Chocolate is widely used as an ingredient in sweet yeast and quick breads, and in fillings and sauces. Melt chocolate slowly in a double boiler over low heat, on the stovetop or in the microwave. Chocolate responds quickly to changes in temperature. Whatever method you use, first coa.r.s.ely chop the chocolate for even melting. Chocolate burns very easily, so don't let its temperature go above 125F. If overheated, chocolate will become grainy and taste scorched. Water causes chocolate to seize, so be sure the container you melt it in is dry. Different types and brands of good-quality chocolate melt at different rates and have different consistencies. Semisweet, bittersweet, and milk chocolates tend to hold their shape when melted and must be stirred with a whisk or rubber spatula to create a smooth consistency.

In a double boiler: Place coa.r.s.ely chopped chocolate over hot, just below simmering, water. Let the chocolate stand in the double boiler over the heat until melted, stirring occasionally. Because milk and white chocolates are so heat sensitive, as soon as the water is just below simmering, set the chocolate above it and remove the double boiler from the heat. Let stand until the chocolate is melted. Always melt chocolate uncovered. When you are using a double boiler, make sure the water in the lower pan doesn't touch the upper pan. Place coa.r.s.ely chopped chocolate over hot, just below simmering, water. Let the chocolate stand in the double boiler over the heat until melted, stirring occasionally. Because milk and white chocolates are so heat sensitive, as soon as the water is just below simmering, set the chocolate above it and remove the double boiler from the heat. Let stand until the chocolate is melted. Always melt chocolate uncovered. When you are using a double boiler, make sure the water in the lower pan doesn't touch the upper pan.

In a conventional oven: Place coa.r.s.ely chopped chocolate in an ovenproof gla.s.s or other ovenproof dish in a preheated 300 to 350F oven. Check the chocolate every 5 minutes and remove it when it is melted. Place coa.r.s.ely chopped chocolate in an ovenproof gla.s.s or other ovenproof dish in a preheated 300 to 350F oven. Check the chocolate every 5 minutes and remove it when it is melted.

In a microwave oven: Place coa.r.s.ely chopped chocolate in a microwave-safe container and partially cover with plastic wrap. Microwave at 50 percent power for 2 to 4 minutes, depending on the amount of chocolate you are melting. It should be s.h.i.+ny and slightly melted. Stir the chocolate and then microwave it for 1 minute more. Continue checking the chocolate, stirring it, and micro waving it for a minute at a time, until it is completely melted. Milk and white chocolates take less time to melt than dark or unsweetened. Place coa.r.s.ely chopped chocolate in a microwave-safe container and partially cover with plastic wrap. Microwave at 50 percent power for 2 to 4 minutes, depending on the amount of chocolate you are melting. It should be s.h.i.+ny and slightly melted. Stir the chocolate and then microwave it for 1 minute more. Continue checking the chocolate, stirring it, and micro waving it for a minute at a time, until it is completely melted. Milk and white chocolates take less time to melt than dark or unsweetened.

To subst.i.tute cocoa powder for melted baking chocolate: Use 3 tablespoons unsweetened cocoa powder and 1 tablespoon vegetable oil or b.u.t.ter for every ounce of unsweetened baking chocolate called for. Use 3 tablespoons unsweetened cocoa powder and 1 tablespoon vegetable oil or b.u.t.ter for every ounce of unsweetened baking chocolate called for.

Recommended Brands Once difficult for the home baker to procure, fine imported and domestic block chocolates are now much more readily available in supermarkets. Look for small baking bars of Valrhona Le Noir Gastronomie bittersweet chocolate from France, El Rey from Venezuela, Lindt Excellence from Switzerland, and Callebaut from Belgium. Van Leer's bittersweet from Jersey City, Scharffen Berger extra-bittersweet from San Francisco, and Merckens white chocolate from Ma.s.sachusetts are especially fine domestic chocolates. Baker's, Tobler, and Guittard semisweet are easily found and are also very good. For chocolate chips, Nestle, Merckens, and Guittard are all good in these breads and are easily found.

CHOCOLATE BREAD WITH DATES AND PISTACHIOS.

Ilove dates in bread-they are very sweet just on their own, and lend their sweetness to the bread. The date palm is a versatile, important plant. It is a tree that continues to grow and give fruit for over 100 years, letting old leaves fall off as new ones are formed, the stack growing higher and higher. There is a myth that after the world was created, Allah made the date palm out of the material left over from fas.h.i.+oning Adam. This is a delightful bread, replete with the exotic flavors of the desert-dates and pistachios. Serve slices of it spread with cream cheese.

11/2-POUND LOAF7/8 cup water cup water1 large egg3 tablespoons vegetable oil

3 cups bread flour1/2 cup sugar cup sugar1/4 cup unsweetened Dutch-proces cocoa powder cup unsweetened Dutch-proces cocoa powder1 tablespoon gluten11/4 teaspoons salt teaspoons salt

2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2/3 cup snipped pitted dates cup snipped pitted dates1/4 cup chopped pistachios cup chopped pistachios2-POUND LOAF11/8 cups water cups water1 large egg plus 1 egg yolk1/4 cup vegetable oil cup vegetable oil

4 cups bread flour2/3 cup sugar cup sugar1/3 cup unsweetened Dutch-process cocoa powder cup unsweetened Dutch-process cocoa powder1 tablespoon plus 1 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

7/8 cup snipped pitted dates cup snipped pitted dates1/3 cup chopped pistachios cup chopped pistachios

[image]Place the ingredients, except the dates and pistachios, 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.) When the machine beeps, or between machine beeps, or between Knead 1 and Knead 2, add the dates and pistachios.

[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.

CHOCOLATE CHERRY BREAD.

The southwestern corner of Germany just across the river from Alsace and bordering Switzerland-the region of Baden in the Black Forest-is known for having the best food in the country. The combination of chocolate and cherries is a traditional culinary favorite there, a reflection of the fertile orchards of the area. Serve slices of this dessert bread with cups of hot tea or a sparkling white wine after a traditional meal that would make your Gross.m.u.tter Gross.m.u.tter proud: smoked pork chops and sauerkraut, skillet potato pancakes, steamed asparagus, and crusty rye bread. This loaf is simply wonderful with cream cheese. proud: smoked pork chops and sauerkraut, skillet potato pancakes, steamed asparagus, and crusty rye bread. This loaf is simply wonderful with cream cheese.

11/2-POUND LOAF1 cup milk1 large egg1/2 teaspoon vanilla extract teaspoon vanilla extract1/2 teaspoon almond extract teaspoon almond extract3 tablespoons unsalted b.u.t.ter, cut into pieces

27/8 cups bread flour cups bread flour1/3 cup unsweetened Dutch-process cocoa powder cup unsweetened Dutch-process cocoa powder1/4 cup light brown sugar cup light brown sugar1 tablespoon gluten11/4 teaspoons salt teaspoons salt

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

3/4 cup cup snipped glaceed tart dried cherries snipped glaceed tart dried cherries2-POUND LOAF11/3 cups milk cups milk1 large egg3/4 teaspoon vanilla extract teaspoon vanilla extract3/4 teaspoon almond extract teaspoon almond extract4 tablespoons unsalted b.u.t.ter, cut into pieces

33/4 cups bread flour cups bread flour1/2 cup unsweetened Dutch-process cocoa powder cup unsweetened Dutch-process cocoa powder1/3 cup light brown sugar cup light brown sugar1 tablespoon plus 1 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

7/8 cup cup snipped glaceed tart dried cherries snipped glaceed tart dried cherries

[image]Place the ingredients, except the cherries, 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.) When the machine beeps, or between Knead 1 and Knead 2, add the cherries.

[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]Leftover Bread Cookery: Bread Puddings A fabulous way to use up the leftovers of a good soft white, challah, sweet bread, chocolate bread, or brioche is to make a bread pudding. One of my old cookbooks describes bread pudding as "a dish of many virtues," referring to its incredible versatility. Bread puddings can be laced with spirits like brandy and rum, flavored with fresh and canned fruits, from blueberries and figs to peaches and plums, topped with meringues and luscious sauces; you can even make a chocolate bread pudding or one that is served flambeed. All the puddings contain the basics: bread cubes, sugar, milk, and eggs. I am surprised at how many distinctively different desserts can be made with these ingredients as a base. Not only can the flavors vary, but the textures can be different, too, by using different ratios of bread to milk to eggs-puddings of different densities will result.

Since I adore custard in any form, I prefer a bread pudding that merges the dense texture of the moist bread with a flan-like silky custard. As quick and easy as bread puddings are to a.s.semble and bake, somehow I think they have gotten a bad reputation by consistently being too bready. You can increase or decrease the amount of bread in any recipe given here; experiment until you achieve the texture you like. Fresh bread needs to be toasted first, but if your bread is a day or two old, you can skip toasting if you cut the cubes and let them sit out at room temperature overnight, just as for stuffing.

Please do note: After a bread pudding comes to room temperature, be sure to store the uneaten portion, covered, in the refrigerator.

Every-Night Bread Pudding Serves 4 to 6 This is an old-fas.h.i.+oned bread pudding that is easy to whip up for dessert any night of the week. I make it with all milk, but you can use heavy cream or half-and-half for up to half the amount of milk if you want to make it richer. There is also a lovely white chocolate sauce to pour over. I've included some of my favorite variations, too, each better than the next.

31/2 cups (about cups (about 1 1/2 loaf) day-old white, wheat, panettone, chocolate, or egg bread, crusts removed and cut into loaf) day-old white, wheat, panettone, chocolate, or egg bread, crusts removed and cut into 3 3/4-inch cubes2 cups whole milk2/3 cup sugar cup sugar3 large eggs2 teaspoons vanilla extract1/2 teaspoon almond extract teaspoon almond extract2 tablespoons cold unsalted b.u.t.ter, diced3 tablespoons sliced almonds, for sprinkling, optional

[image]Preheat the oven to 350F.

[image]Place the bread cubes on a baking sheet. Toast until golden brown, 10 to 15 minutes.

[image]Lower the oven temperature to 325F and b.u.t.ter an 8-by-8-inch Pyrex baking dish.

[image]Transfer the bread to a large mixing bowl. Scald the milk in a small saucepan over medium heat (or heat it in the microwave). Pour over the bread and let stand for 15 minutes.

[image]With an electric mixer, beat the sugar and eggs until thick and light. Add the extracts. Pour into the milk-bread mixture and stir briefly. Sc.r.a.pe into the baking dish. Dot the top with b.u.t.ter and sprinkle with the almonds, if you are using them.

[image]Cover the pudding with foil that has been sprayed with b.u.t.ter-flavored cooking spray. Bake for 35 to 40 minutes, or until the custard is set, but still moist, and the sides are firm. It will look underbaked. Serve warm or at room temperature, plain or with fresh sliced strawberries, a scoop of rum raisin ice cream, whipped cream, or this white chocolate sauce on the side.

White Chocolate Sauce 1/3 cup heavy cream cup heavy cream1 tablespoon Kahlua coffee liqueur7 ounces white chocolate, roughly chopped

In a small saucepan, scald the cream. Remove from the heat. Add the Kahluaand chocolate and stir until melted. Keep warm in a hot water bath until serving.

VARIATIONS.

Prune Bread Pudding Toss 1 cup halved, pitted prunes with 3 tablespoons ruby port in a small bowl and macerate for 1 hour at room temperature. Gently stir the prunes into the pudding mixture before placing in the baking dish.

Eggnog Bread Pudding Subst.i.tute 1 cup heavy cream for 1 cup of the milk. Add 1 1/2 teaspoon brandy extract teaspoon brandy extract and and 1 1/2 teaspoon rum extract in place of the almond extract. Sprinkle the top of the pudding with freshly grated nutmeg before baking. teaspoon rum extract in place of the almond extract. Sprinkle the top of the pudding with freshly grated nutmeg before baking.

b.u.t.terscotch Bread Pudding Subst.i.tute light brown sugar for the white sugar. Eliminate the almond extract. Stir 1 cup b.u.t.terscotch chips into the pudding mixture before placing in the baking dish.

Fresh Fruit Bread Pudding Place 1 1/2 to 1 cup of fresh blueberries, chopped fresh pears, chopped fresh apricots, or chopped fresh peaches in the bottom of the greased baking dish. Pour the pudding mixture over the fruit. to 1 cup of fresh blueberries, chopped fresh pears, chopped fresh apricots, or chopped fresh peaches in the bottom of the greased baking dish. Pour the pudding mixture over the fruit.

Chocolate Bread Pudding Serves 20 The recipe for this ultra-rich bread pudding is from Greg Topham, executive chef of East Meets West, an upscale catering company in Boston. This is a recipe Greg first learned when he was ten years old, from a Polish woman who came to live in his home. East Meets West makes this chocolate bread pudding, which is gooey rather than eggy, for clients during the winter holidays. Using high-quality chocolate is very important to the integrity of this pudding; Greg uses Valhrona bittersweet and Bensdorp cocoa. This recipe makes a large quant.i.ty; it is nice to have a special knockout dessert large enough to serve company or take to a potluck. Serve this pudding warm with vanilla ice cream on the side, although it needs no garnish. You will be able to eat the large, cold squares out of hand when this is day-old.