The Bread Lover's Bread Machine Cookbook Part 38

Three 11/2- to 2-pound loaves day-old brioche, crusts removed and cut into 1-inch cubes (if the loaves are medium-sized, I use 3 loaves, if they are large, 2)3 pounds bittersweet chocolate, roughly chopped2 cups whole milk2 cups sugar 10 large eggs1/2 cup unsweetened Dutch-process cocoa powder cup unsweetened Dutch-process cocoa powder1 tablespoon vanilla extract4 cups cold heavy cream1/2 cup (1 stick) cold unsalted b.u.t.ter, diced cup (1 stick) cold unsalted b.u.t.ter, diced1/2 cup granulated or raw sugar, for sprinkling cup granulated or raw sugar, for sprinkling

[image]Preheat the oven to 350F.

[image]Place the bread cubes on a large baking sheet. Toast until golden brown, about 15 minutes. Combine half of the chocolate and the milk in the top of a double boiler and melt the chocolate over simmering water that does not touch the bottom of the pan. Stir with a whisk. Set the remaining 11/2 pounds of chopped chocolate aside. pounds of chopped chocolate aside.

[image]b.u.t.ter a 2-gallon ceramic baking dish (Greg uses large ceramic roasting pans available from Crate and Barrel) or two deep 4-quart ca.s.seroles. Place the toasted bread cubes in a single layer in the ca.s.serole(s).

[image]In the bowl of a heavy duty electric mixer fitted with the whisk attachment, whip together the sugar, eggs, cocoa, and vanilla on medium speed until smooth, creamy, and thick. The mixture will coat your finger in a thick layer and form very slowly dissolving ribbons that fall back into the bowl when the whisk is lifted out of the mixture. With a large balloon whisk, stir together the egg mixture, the cream, and the warm chocolate mixture. Pour over the bread cubes, cover with plastic wrap, and refrigerate for 30 minutes to soak. (At this point the pudding can be refrigerated for up to 8 hours before continuing.) [image]Preheat the oven to 325F. Stir the remaining chopped chocolate into the pudding and press down to make sure all the ingredients are soaked with the liquid. Sprinkle the top with the b.u.t.ter. Sprinkle lightly with the sugar.

[image]Cover the pudding with foil that has been sprayed with b.u.t.ter-flavored cooking spray. Bake for 40 to 50 minutes, or until the custard is set like a quiche and it wiggles slighly (a knife inserted into the center may not come out clean because of the pools of melted chocolate). Serve warm or at room temperature, or refrigerate and reheat the next day in a 200F oven for 20 minutes.

PAIN AUX TROI S PARFUMS.

The combination of pistachios, chocolate, and mint, the three perfumes, is sublime. Serve each slice with a candied mint leaf for a superb party dessert.

11/2-POUND LOAF1/2 cup milk cup milk1/2 cup water cup water1 large egg plus 1 egg yolk3 tablespoons pistachio oil or melted unsalted b.u.t.ter1 teaspoon mint extract

22/3 cups bread flour cups bread flour1/4 cup sugar cup sugar3 tablespoons unsweetened Dutch-process cocoa powder1 tablespoon plus 1 teaspoon gluten1 teaspoon salt

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

1/2 cup bittersweet chocolate chips cup bittersweet chocolate chips1/3 cup chopped pistachios cup chopped pistachios2-POUND LOAF3/4 cup milk cup milk1/2 cup water cup water1 large egg plus 1 egg yolk4 tablespoons pistachio oil or melted unsalted b.u.t.ter11/4 teaspoons mint extract teaspoons mint extract

31/2 cups bread flour cups bread flour1/3 cup sugar cup sugar4 tablespoons unsweetened Dutch-process cocoa powder1 tablespoon plus 2 teaspoons 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 bittersweet chocolate chips cup bittersweet chocolate chips1/2 cup chopped pistachios cup chopped pistachios

[image]Place the ingredients, except the chocolate chips and pistachios, in the pan according to the order in the manufacturer's instructions. Set crust on light 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 chocolate chips 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.

[image]Technique: The Final Touch Candied Mint Leaves Select nice-looking medium-sized mint leaves from peppermint, spearmint, bergamot, or orange mint plants, all from the mentha mentha family, for decorating your holiday sweet breads. family, for decorating your holiday sweet breads.

1 egg white, or powdered egg whites reconst.i.tuted with water to equal 1 egg whiteJuice of 1 lemon1/2 cup superfine sugar cup superfine sugar1 bunch mint leaves

[image]Line a baking sheet with parchment. Combine the egg white with the juice of the lemon in a small bowl. Stir gently until just mixed, do not beat. Place the sugar in another bowl. Dip each leaf into the egg white mixture. Hold over the bowl of sugar and sprinkle each side with sugar. Place on the lined baking sheet. Let dry at room temperature, uncovered, for 24 hours.

[image]Transfer the leaves to a shallow airtight plastic container, separating the layers with parchment paper. Store in the refrigerator for up to 4 weeks.

ITALIAN CHOCOLATE BREAD WITH AMARETTO ICING.

When I first discovered amaretto liqueur, I loved to have it on hand when I had parties. I would have a bottle on the table, and my guests and I would have some in our coffee, over ice cream, and even drink little sips of the viscous liquid on its own. Amaretto is made from bitter almonds and apricot kernels, which add more almondy flavor. This is a rich, fruity liqueur that stands up well in the heat of baking and accents the flavors in chocolate and nuts nicely. I buy Amaretto di Saronno, a family-made brand from northwest Italy.

11/2-POUND LOAFFor the nuts:

2 cups water3 tablespoons baking soda2 ounces whole hazelnuts (1/2 cup) cup)

For the dough: 7 7/8 cup milk cup milk

1 large egg2 tablespoons amaretto liqueur3 tablespoons unsalted b.u.t.ter, cut into pieces

27/8 cups bread flour cups bread flour1/3 cup sugar cup sugar2 tablespoons unsweetened Dutch-process cocoa powder1 tablespoon gluten11/4 teaspoons salt teaspoons salt1 teaspoon ground cinnamon

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

For the amaretto icing:

1/2 cup sifted confectioners' sugar cup sifted confectioners' sugar11/4 tablespoons amaretto liqueur tablespoons amaretto liqueur1 to 2 teaspoons hot milk

[image]Preheat the oven to 350F.

[image]To skin the nuts, bring the water to a boil in a saucepan. Add the baking soda and the nuts. Boil for 3 to 5 minutes; the water will turn black. Pour the nuts into a colander and run under a stream of cold water. Using your fingers, slip off each skin, and place the nuts on a clean dish towel. Pat dry and place on a clean baking sheet. Toast the nuts for 10 to 15 minutes, stirring twice. Cool on the baking sheet. Coa.r.s.ely chop the nuts.

[image]To make the dough, place all the ingredients in the pan according to the order in the manufacturer's instructions, adding the nuts with the dry ingredients. 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, remove the bread from the pan and place it on a rack with a sheet of parchment paper or a large plate underneath.

[image]To make the icing, combine the icing ingredients in a small bowl and whisk until smooth. Adjust the consistency by adding more milk, a few drops at a time. Using an oversized spoon, drizzle or pour in a back and forth motion over the top of the loaf. As the glaze cools, it will set up.

2-POUND LOAFFor the nuts:2 cups water3 tablespoons baking soda3 ounces whole hazelnuts (3/4 cup) cup)

For the dough:11/4 cups milk cups milk1 large egg3 tablespoons amaretto liqueur4 tablespoons unsalted b.u.t.ter, cut into pieces

33/4 cups bread flour cups bread flour1/2 cup sugar cup sugar3 tablespoons unsweetened Dutch-process cocoa powder1 tablespoon plus 1 teaspoon gluten11/2 teaspoons salt teaspoons salt11/4 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

For the amaretto icing:1/2 cup sifted confectioners' sugar cup sifted confectioners' sugar11/4 tablespoons amaretto liqueur tablespoons amaretto liqueur1 to 2 teaspoons hot milk

HOLIDAY BREADS.

I love baking for Christmas and Easter, having lots of good homemade bread around is just part of all the festivities. I Brisk weather is balanced by the warm aromas emanating from the kitchen. Early spring warmth and color are enhanced by a golden loaf of fresh bread resting on a piece of lace. This is an unspoken language that translates into comfort and nurturing. Distinctly flavored holiday sweet breads are dramatic looking and well loved, preferred by many over the heavier desserts and cakes of the season. love baking for Christmas and Easter, having lots of good homemade bread around is just part of all the festivities. I Brisk weather is balanced by the warm aromas emanating from the kitchen. Early spring warmth and color are enhanced by a golden loaf of fresh bread resting on a piece of lace. This is an unspoken language that translates into comfort and nurturing. Distinctly flavored holiday sweet breads are dramatic looking and well loved, preferred by many over the heavier desserts and cakes of the season.

In many cases, particular breads commemorate specific holidays. In the recipes that follow, I have tried to retain them in their most traditional forms, keeping the techniques as authentic as possible, but adapting them for the bread machine with great success. Many of these rich doughs have a reputation for being notoriously time-consuming, but the bread machine makes them a lighter task by far.

I remember every gathering or event where I first viewed or tasted one of these breads: an Orthodox Russian Easter brunch where the outdoor buffet table was dominated by the towering kulich kulich, the window of an Italian bakery filled with mushroom-shaped domes of gran panettone gran panettone bread with raisins poking out of the crusts, a baking cla.s.s I took decades ago from master baker Diane Dexter where I made my first orange-flavored bread with raisins poking out of the crusts, a baking cla.s.s I took decades ago from master baker Diane Dexter where I made my first orange-flavored pompe de noel pompe de noel, Viennese streisel streisel, and Swiss birnenwecken birnenwecken.

There are no secret techniques-available only to sophisticated bakers-required to produce these loaves. Careful attention to measuring and to the details, as well as adding the fruits and nuts at the time outlined in the recipe, will ensure that a baking masterpiece is well within reach for any baker.

HUNGARIAN SPRING BREAD.

I love waking up on Easter morning and having a beautiful loaf of sweet bread waiting to be eaten. Hungarian bakers are known for their sweet breads and strudels and, of course, for the sour cream in their doughs. This coffee bread would normally be made in a kugelhopf or bundt pan, but I just make it in the bread machine and give it a nice lemon icing. Serve it within twenty-four hours of baking. love waking up on Easter morning and having a beautiful loaf of sweet bread waiting to be eaten. Hungarian bakers are known for their sweet breads and strudels and, of course, for the sour cream in their doughs. This coffee bread would normally be made in a kugelhopf or bundt pan, but I just make it in the bread machine and give it a nice lemon icing. Serve it within twenty-four hours of baking.

For the lemon icing:

3/4 cup sifted confectioners' sugar cup sifted confectioners' sugar1 teaspoon grated lemon zest1 teaspoon fresh lemon juice or syrup from the lemon confit1 to11/2 tablespoons warm milk tablespoons warm milk1 teaspoon soft b.u.t.ter11/2- OR 2-POUND-LOAF MACHINESFor the dough:3/4 cup sour cream, at room temperature cup sour cream, at room temperature1/3 cup b.u.t.termilk cup b.u.t.termilk1 large egg plus 1 egg yolk11/2 teaspoons vanilla extract teaspoons vanilla extract1/2 teaspoon almond extract teaspoon almond extract

3 tablespoons unsalted b.u.t.ter or margarine, cut into pieces and softened3 cups bread flour1/4 cup sugar cup sugar11/2 teaspoons salt teaspoons salt

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

1/3 cup golden raisins cup golden raisins1/3 cup diced cup diced lemon confit lemon confit or or candied lemon peel candied lemon peel 1 1/4 cup pecan pieces cup pecan pieces1 tablespoon unbleached all-purpose flour

[image]To make the dough, place the dough ingredients, except the raisins, lemon peel, and pecans, 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.) Sprinkle the fruit and nuts with the tablespoon of flour. When the machine beeps, or between Knead 1 and Knead 2, add the raisins, lemon peel, and nuts. The dough ball will look dry at first and take about 7 minutes to smooth out. It will still be moist.

[image]To make the icing, combine the icing ingredients in a small bowl and whisk until smooth. Adjust the consistency by adding more milk, a few drops at a time. I like this quite thick, but still pourable.

[image]When the baking cycle ends, remove the bread from the pan and place it on a wire rack with a sheet of parchment paper or a large plate underneath. Using an oversized spoon, drizzle the icing over the top of the loaf in a back and forth motion. As the glaze cools, it will set.

CARDAMOM EASTER BRAIDMakes 1 large loaf I love the look, the enticing aroma, and the flavor of this large sweet bread braid. Fresh-ground cardamom has been a favorite of mine ever since my baker-friend Judy La.r.s.en introduced me to it thirty years ago when she gave me her mother's Scandinavian white bread recipe delicately flavored with the spice. This is a variation of that bread. Judy would also top this braid with a confectioners' sugar icing. love the look, the enticing aroma, and the flavor of this large sweet bread braid. Fresh-ground cardamom has been a favorite of mine ever since my baker-friend Judy La.r.s.en introduced me to it thirty years ago when she gave me her mother's Scandinavian white bread recipe delicately flavored with the spice. This is a variation of that bread. Judy would also top this braid with a confectioners' sugar icing.

11/2- OR 2-POUND-LOAF MACHINES1/2 cup milk cup milk1/4 cup water cup water1 large egg4 tablespoons unsalted b.u.t.ter, cut into pieces