The Bread Lover's Bread Machine Cookbook Part 4

HOUSE BREAD.

I like my homemade bread flecked with a bit of this and a bit of that, without any cane sugar in it so that the flavor of the fresh flours is dominant. In this case I add just a bit of rye flour, buckwheat flour, and wheat germ, which I usually seem to have on hand. Since the additions to this bread depend on what I have around, it has also been made with cornmeal or corn flour, graham flour, teff flour, kamut flour, or whole wheat flour subst.i.tuted for one or another of the flours called for in the recipe. Just a little bit of something out of the ordinary is enough to subtly affect the taste of this great loaf. The main ingredient, of course, is a good, strong bread flour, as fresh as possible. like my homemade bread flecked with a bit of this and a bit of that, without any cane sugar in it so that the flavor of the fresh flours is dominant. In this case I add just a bit of rye flour, buckwheat flour, and wheat germ, which I usually seem to have on hand. Since the additions to this bread depend on what I have around, it has also been made with cornmeal or corn flour, graham flour, teff flour, kamut flour, or whole wheat flour subst.i.tuted for one or another of the flours called for in the recipe. Just a little bit of something out of the ordinary is enough to subtly affect the taste of this great loaf. The main ingredient, of course, is a good, strong bread flour, as fresh as possible.

11/2-POUND LOAF11/8 cups water cups water2 tablespoons olive oil27/8 cups bread flour cups bread flour1 tablespoon buckwheat flour1 tablespoon dark rye flour1 tablespoon toasted wheat germ1 tablespoon powdered fructose1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups water cups water21/2 tablespoons olive oil tablespoons olive oil37/8 cups bread flour cups bread flour11/2 tablespoons buckwheat flour tablespoons buckwheat flour11/2 tablespoons dark rye flour tablespoons dark rye flour11/2 tablespoons toasted wheat germ tablespoons toasted wheat germ11/2 tablespoons powdered fructose tablespoons powdered fructose1 tablespoon plus1 teaspoon gluten2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons 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 may be made using 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.

MILK BREAD.

This is a favorite white bread that is perfect for beginning bakers and has that great homemade bread flavor. Milk is the main liquid ingredient in breads that do not fall into the category of lean breads, ones made without any fat or sweetening. Here is a little baker's lesson: When milk is used in a bread dough, it increases and strengthens the absorptive capacity of the flour, especially high-gluten bread flour. So during the rising, you will notice that the dough is a bit stiffer than it was right after mixing. Milk also decreases the acidity in a dough, allowing the yeast to work a bit more efficiently and to age, or ferment, more slowly, giving the bread a delicate flavor. Milk has plenty of sugar, in the form of lactose, so you will have a nice dark crust. Since this loaf has some fat in it, it should stay fresh for two to three days.

11/2-POUND LOAF11/8 cups whole milk cups whole milk1 tablespoon unsalted b.u.t.ter or margarine, cut into pieces3 cups bread flour1 tablespoon sugar1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/3 cups whole milk cups whole milk2 tablespoons unsalted b.u.t.ter or margarine, cut into pieces4 cups bread flour2 tablespoons sugar1 tablespoon plus1 teaspoon gluten2 teaspoons salt21/2 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 or dark, 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.

FRENCH SANDWICH PAIN AU LAIT.

I never thought much of breads made in the style of the white French sandwich bread called never thought much of breads made in the style of the white French sandwich bread called pain de mie, pain de mie, which translates as "the heart of the crumb" or "the middle of the bread loaf," until I took a cla.s.s with Steve Sullivan, the baker at Chez Panisse at the time. This bread is similar to the one he made. While he worked we munched on the bread with slices of fresh California mozzarella and paper-thin prosciutto with a dab of olive paste, experiencing what he described as "a play of contrasting flavors." This is the bread used for grilled sandwiches, such as croque monsieurs, or to cut into shapes for tea sandwiches. While this type of bread is usually baked in a lidded loaf pan to make a perfectly square loaf, the contained environment of the bread machine provides a close second. The barley flour adds a bit of sweetness. This is a slow riser; it will rise dramatically during the baking. which translates as "the heart of the crumb" or "the middle of the bread loaf," until I took a cla.s.s with Steve Sullivan, the baker at Chez Panisse at the time. This bread is similar to the one he made. While he worked we munched on the bread with slices of fresh California mozzarella and paper-thin prosciutto with a dab of olive paste, experiencing what he described as "a play of contrasting flavors." This is the bread used for grilled sandwiches, such as croque monsieurs, or to cut into shapes for tea sandwiches. While this type of bread is usually baked in a lidded loaf pan to make a perfectly square loaf, the contained environment of the bread machine provides a close second. The barley flour adds a bit of sweetness. This is a slow riser; it will rise dramatically during the baking.

11/2-POUND LOAF11/4 cups water cups water5 tablespoons unsalted b.u.t.ter, cut into pieces27/8 cups bread flour cups bread flour1/8 cup barley flour cup barley flour1/3 cup nonfat dry milk cup nonfat dry milk1 tablespoon gluten1 teaspoon sugar11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF12/3 cups water cups water6 tablespoons unsalted b.u.t.ter, cut into pieces33/4 cups bread flour cups bread flour1/4 cup barley flour cup barley flour1/2 cup nonfat dry milk cup nonfat dry milk1 tablespoon plus 1 teaspoon gluten11/2 teaspoons sugar teaspoons sugar2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons 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 may be made using 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]The Toolbox: Essential Bread Machine Baking EquipmentBrinna Sands, founder of the King Arthur Flour Baker's Catalogue and a confirmed bread machine baker, is the perfect person to ask about baking equipment. She has "a bunch" of bread machines of various models, manufacturers, and ages. I asked her to give me a definitive list of the essential equipment needed for bread machine baking, beyond the machine itself. Here is her list: A set of plastic or stainless steel dry measuring cups and spoons, and a gla.s.s measuring cup for liquids. Although this system of measure is not as reliable as measuring by weight using the metric system as professional bakers do, it is the system Americans traditionally use, and the system in which this book's recipes are measured. One way to make "dip and sweep" measuring more accurate is to bring your flour, which settles during its shelf life, back to an unpacked, aerated state. Use the handle of a wooden spoon to stir the flour and then pour it slowly into a canister, or sprinkle the flour from a large spoon into your measuring cup when measuring it for a recipe. While this may seem a bit fussy, remember that air is also a primary leavening agent. Although this system of measure is not as reliable as measuring by weight using the metric system as professional bakers do, it is the system Americans traditionally use, and the system in which this book's recipes are measured. One way to make "dip and sweep" measuring more accurate is to bring your flour, which settles during its shelf life, back to an unpacked, aerated state. Use the handle of a wooden spoon to stir the flour and then pour it slowly into a canister, or sprinkle the flour from a large spoon into your measuring cup when measuring it for a recipe. While this may seem a bit fussy, remember that air is also a primary leavening agent.

A thin, half-width, heat-resistant rubber spatula. "The blade is 1 "The blade is 11/4 by 3 inches with an 8 by 3 inches with an 81/2- inch-long handle," says Brinna. "It is perfect for rooting around the edges when you are checking the dough during the beginning of Knead 2 and making sure everything is getting mixed properly." It is simple geometry that the vertical pans have less surface area and mix more efficiently than the long horizontal pans (which are outfitted with two kneading blades instead of the standard one), in which unincorporated flour can collect in the corners that are far from the kneading blade. I use the stiff plastic spatula that came with my food processor. I also use it for loosening the sides before turning the loaf out of the pan after baking.

A pair of heavy-duty oven mitts. I use a pair of deep barbecue mitts or mitts from a restaurant supply house that cover my wrists, a habit left over from my bakery days when I learned about protecting myself from heavy ovenware. Brinna likes the thick, washable cotton terrycloth oven mitts available in her catalog. Stay away from the lightweight designer mitts; they are too thin and the bread pan is HOT when removed from the machine. The reality is that oven mitts do wear out with repeated use, especially between the thumb and forefinger, and need to be replaced periodically. I use a pair of deep barbecue mitts or mitts from a restaurant supply house that cover my wrists, a habit left over from my bakery days when I learned about protecting myself from heavy ovenware. Brinna likes the thick, washable cotton terrycloth oven mitts available in her catalog. Stay away from the lightweight designer mitts; they are too thin and the bread pan is HOT when removed from the machine. The reality is that oven mitts do wear out with repeated use, especially between the thumb and forefinger, and need to be replaced periodically.

A small cleaning brush with bristles that are safe for nonstick surfaces. The sides and bottom of the inside of the machine need at least to be wiped clean after each baking session. "A brush is perfect for loosening up the crumbs that stick and collect in the bottom of the machine," advises Brinna. "Then you can use the hose on your vacuum cleaner to gather them all up. It's easier than turning the machine upside down and shaking them out." I use a damp cloth if there are just a few stray crumbs. Be sure the machine is unplugged before you do anything around the element. The sides and bottom of the inside of the machine need at least to be wiped clean after each baking session. "A brush is perfect for loosening up the crumbs that stick and collect in the bottom of the machine," advises Brinna. "Then you can use the hose on your vacuum cleaner to gather them all up. It's easier than turning the machine upside down and shaking them out." I use a damp cloth if there are just a few stray crumbs. Be sure the machine is unplugged before you do anything around the element.

A wire cooling rack. For proper cooling, it is important that a loaf be placed on a rack that allows air to circulate all around the loaf. There are stainless steel racks, nonstick racks, and even old-fas.h.i.+oned wooden racks for purists. Racks may be round or rectangular, small or large. I like a nice 12-by-16-inch stainless steel cooling rack, but I keep a variety of sizes for all sorts of loaves. For proper cooling, it is important that a loaf be placed on a rack that allows air to circulate all around the loaf. There are stainless steel racks, nonstick racks, and even old-fas.h.i.+oned wooden racks for purists. Racks may be round or rectangular, small or large. I like a nice 12-by-16-inch stainless steel cooling rack, but I keep a variety of sizes for all sorts of loaves.

A long-bladed serrated bread knife. Don't ever consider using anything without a serrated edge for slicing: otherwise your bread will tear mercilessly. All brands of knives include one in their collections. If you can, wait until the bread cools before slicing. Use gentle pressure with a back-and-forth motion. Don't ever consider using anything without a serrated edge for slicing: otherwise your bread will tear mercilessly. All brands of knives include one in their collections. If you can, wait until the bread cools before slicing. Use gentle pressure with a back-and-forth motion.

SOUR CREAM BREAD.

Sour Cream Bread has a beautiful crust and a unique, moist, dense texture reminiscent of a brioche or cake. Sour cream is an ingredient much beloved by bakers of both breads and pastries. It has an inherent richness and acidity that consistently give a special texture, flavor, and keeping quality to bread. A simulated sour cream made from a vegetable oil base, such as Imo, can be subst.i.tuted for fresh sour cream in this bread with good results. Since sour cream has plenty of its own b.u.t.terfat, no extra b.u.t.ter or oil is needed in this bread recipe to make a nice loaf. You will make this good bread often; it was a favorite among my recipe testers. The delicate, cakey texture makes it great for grilled sandwiches and French toast.

11/2-POUND LOAF1/2 cup plus 1 tablespoon water cup plus 1 tablespoon water1 cup sour cream31/2 cups bread flour cups bread flour1 tablespoon light brown sugar2 teaspoons gluten11/4 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF3/4 cup plus 1 tablespoon water cup plus 1 tablespoon water11/4 cups sour cream cups sour cream41/3 cups bread flour cups bread flour11/2 tablespoons light brown sugar tablespoons light brown sugar1 tablespoon gluten11/2 teaspoons salt teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions, with the water and sour cream put in first, and adding the dry ingredients in on top. 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.

YOGURT BREAD.

This is a beloved recipe from the files of food writer Jacquie McMahan, adapted for the bread machine. She makes homemade yogurt in jelly gla.s.ses and sets it overnight on her Wolf range. Though this recipe was not published in any of his books, James Beard, well known for his love of good bread, taught Jacquie to make this bread during a weeklong cooking cla.s.s he gave at the Stanford Court Hotel, where he baked in Fournou's Ovens. Jacquie was one of eight student in the cla.s.s, the roster of which included food world notables such as Jeremiah Tower, Alice Waters, Joyce Goldstein, Flo Braker, and Chuck Williams. Everyone loved feeding Beard, so during the cla.s.s, the restaurant chefs kept coming in with treats for him to taste while he was lecturing and baking bread. This bread is pure Beard-simple ingredients that bake up wholesome and flavorful. Eat it the day it is baked. It is a perfect sandwich bread.

11/2-POUND LOAF3/4 cup water cup water1 cup plain whole milk yogurt31/2 cups bread flour cups bread flour1 tablespoon gluten2 teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1 cup water11/3 cups plain whole milk yogurt cups plain whole milk yogurt43/4 cups bread flour cups bread flour1 tablespoon plus 1 teaspoon gluten21/4 teaspoons salt teaspoons salt21/2 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. I put 31/4 cups of flour in for the 1 cups of flour in for the 11/2 pound loaf (4 pound loaf (41/2 cups for the 2-pound loaf) and sprinkle the rest in over the dough ball as needed, since yogurts have different consistencies. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be slightly sticky, but it will smooth out after the kneading. cups for the 2-pound loaf) and sprinkle the rest in over the dough ball as needed, since yogurts have different consistencies. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be slightly sticky, but it will smooth out after the kneading.

[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.

GREEK BREAD.

Everyday bread in Greece is call psomo, psomo, or mother's bread. Don't subst.i.tute regular milk for the evaporated milk here, you will miss out on the especially sweet, rich flavor it provides. The most authentically Greek version of this bread is made with canned evaporated goat's milk, but the ubiquitous evaporated cow's milk is just fine. or mother's bread. Don't subst.i.tute regular milk for the evaporated milk here, you will miss out on the especially sweet, rich flavor it provides. The most authentically Greek version of this bread is made with canned evaporated goat's milk, but the ubiquitous evaporated cow's milk is just fine.

11/2-POUND LOAF1/3 cup water cup water1 cup evaporated milk or evaporated goat's milk23/4 cups bread flour cups bread flour1/4 cup whole wheat or whole grain spelt flour cup whole wheat or whole grain spelt flour11/4 tablespoons sesame seeds tablespoons sesame seeds1 tablespoon gluten2 teaspoons sugar11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1/2 cup water cup water11/8 cups plus 1 tablespoon evaporated milk or evaporated goat's milk cups plus 1 tablespoon evaporated milk or evaporated goat's milk33/4 cups bread flour cups bread flour1/4 cup whole wheat or whole grain spelt flour cup whole wheat or whole grain spelt flour13/4 tablespoons sesame seeds tablespoons sesame seeds1 tablespoon plus 1 teaspoon gluten1 tablespoon sugar2 teaspoons salt21/2 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 to room temperature before slicing.

[image]Leftover Bread Cookery: The Art of French ToastI think anything as rudimentary as soaking stale bread in milk and eggs, then pan-sauteing it to reconst.i.tute texture, has universal appeal. It produces such a comforting breakfast food, but does so through such a simple technique that it can easily be taken for granted. Well, it shouldn't be.French toast, pain perdu pain perdu, or "lost bread," is not an exclusively French invention, as early Romans soaked dry bread in wine, eggs, and honey. Later, the Normans brought it from France to England, where it was dubbed the Poor Knights of Windsor, a name that has stuck until the present. A favorite dish of princes, old English recipes for payn pur-dew payn pur-dew refer to bread soaked in an elixir of spiced sherry, eggs, spices, and cream. In Germany it is called Drunken Maidens or refer to bread soaked in an elixir of spiced sherry, eggs, spices, and cream. In Germany it is called Drunken Maidens or Arme Ritter Arme Ritter (Poor Knights), with regional variations sprinkled with cinnamon and sugar or touting poppy seeds. The Swedes serve it sandwiched with ham and cheese for dinner and the Mexicans know it as a (Poor Knights), with regional variations sprinkled with cinnamon and sugar or touting poppy seeds. The Swedes serve it sandwiched with ham and cheese for dinner and the Mexicans know it as a fritada fritada. For the Jewish holiday of Purim it is served as "Queen Esther's Toast."While sweet baguettes, sourdough, and challah egg bread are my favorites for French toast, cinnamon bread, any whole wheat, seed, white sandwich, croissant, or holiday sweet bread can be used. Day-old and stale are key words here; fresh bread will just end up soggy. Cream, half-and-half, whole milk, nonfat milk, commercial eggnog, or soy milk all work equally well as the soaking liquid. Use fresh eggs or a commercial liquid egg subst.i.tute equivalent. If cholesterol is a consideration, use all egg whites in the soaking mixture and light olive oil for frying. For the adult palate, add 2 to 3 tablespoons of your favorite liqueur, such as Grand Marnier, amaretto, or rum, to jazz up the batter.b.u.t.ter and maple syrup are certainly the traditional toppings, but I also like a fruit syrup such as blueberry or raspberry (try Knudsen's sugar-free pourable fruit or one from Knott's Berry Farms), sauteed or fresh fruit, powdered sugar and fresh lemon wedges, or even hot applesauce and vanilla yogurt.Good Morning French ToastServes 2

This is a basic recipe for French toast. Day-old bread is best since it won't disintegrate after soaking.

3 large eggs3/4 cup milk cup milk1/2 teaspoon vanilla extract teaspoon vanilla extractFour 1-inch-thick slices day-old bread1 to 2 tablespoons b.u.t.ter, as needed[image] Using a whisk or immersion blender, beat the eggs, milk, and vanilla together in a bowl. Pour into a shallow bowl. Add the bread and soak both sides until all of the milk mixture is absorbed. Using a whisk or immersion blender, beat the eggs, milk, and vanilla together in a bowl. Pour into a shallow bowl. Add the bread and soak both sides until all of the milk mixture is absorbed.[image] Melt the b.u.t.ter in a large skillet over medium heat, arrange the slices without crowding, and saute until deep golden brown, 3 to 4 minutes on each side. Top with Warmed Winter Fruit (see below) or plain maple syrup. Melt the b.u.t.ter in a large skillet over medium heat, arrange the slices without crowding, and saute until deep golden brown, 3 to 4 minutes on each side. Top with Warmed Winter Fruit (see below) or plain maple syrup.Warmed Winter FruitMakes about 3 cups

6 dried apricot halves1 tablespoon dried cherries1 tablespoon golden raisins2 tablespoons b.u.t.ter1 small apple, peeled, cored, and sliced1 small pear, peeled, cored, and sliced Pinch of ground cinnamon1 banana, sliced1/2 cup canned pitted sweet cherries, drained cup canned pitted sweet cherries, drained1/3 cup maple syrup cup maple syrup[image] Cover the apricots, cherries, and raisins with hot water. Let soak for 10 minutes. Cover the apricots, cherries, and raisins with hot water. Let soak for 10 minutes.[image] Melt the b.u.t.ter in a large skillet over medium-low heat. Saute the apples and pears until soft. Drain the soaked fruit and add to the skillet with the cinnamon. Saute for 5 minutes. Add the banana, canned cherries, and syrup, and heat for 2 minutes. Serve immediately spooned over the French toast. Melt the b.u.t.ter in a large skillet over medium-low heat. Saute the apples and pears until soft. Drain the soaked fruit and add to the skillet with the cinnamon. Saute for 5 minutes. Add the banana, canned cherries, and syrup, and heat for 2 minutes. Serve immediately spooned over the French toast.Banana-Stuffed French ToastServes 3

Six 2-inch-thick slices day-old bread3 small bananas, each cut into 12 diagonal slices8 large eggs1/2 cup milk cup milk3 tablespoons maple syrup1 teaspoon ground nutmeg[image] Preheat oven to 400F. Line a baking sheet with parchment paper. Preheat oven to 400F. Line a baking sheet with parchment paper.[image] Insert a small sharp knife into the side of the crust and carefully cut a small horizontal pocket directly into the middle of each slice of bread, leaving a 1-inch border on 3 sides. Stuff each pocket with 6 slices of banana. Insert a small sharp knife into the side of the crust and carefully cut a small horizontal pocket directly into the middle of each slice of bread, leaving a 1-inch border on 3 sides. Stuff each pocket with 6 slices of banana.[image] Using a whisk or immersion blender, beat the eggs, milk, syrup, and nutmeg in a bowl until foamy. Pour into a shallow bowl. Add the bread and soak both sides. Melt 1 to 2 tablespoons b.u.t.ter in a large skillet over medium heat, arrange the slices without crowding, and saute until lightly browned, 3 to 4 minutes per side. Turn them once. Transfer slices to the baking sheet and bake for 15 minutes. Serve immediately. Using a whisk or immersion blender, beat the eggs, milk, syrup, and nutmeg in a bowl until foamy. Pour into a shallow bowl. Add the bread and soak both sides. Melt 1 to 2 tablespoons b.u.t.ter in a large skillet over medium heat, arrange the slices without crowding, and saute until lightly browned, 3 to 4 minutes per side. Turn them once. Transfer slices to the baking sheet and bake for 15 minutes. Serve immediately.

MAPLE b.u.t.tERMILK BREAD.

This is a basic white bread that pairs tangy b.u.t.termilk with wonderful maple syrup, and is especially nice for toast and sandwiches. Who could not love maple syrup? Produced by boiling the sap of the sugar maple tree that grows in the North-east states and eastern Canada, maple syrup has the most aromatic and enticing flavors of any natural sweetening. I always have some in my refrigerator. I always ask my literary agent to bring me a little jug for my birthday when she goes on vacation each summer in the Adirondack Mountains of upstate New York. The Fancy, or AA grade, is delicate in flavor, and the syrup becomes more robust in Grades A, B, and C, which are great for baking. Use fresh b.u.t.termilk in place of the water and dry b.u.t.termilk powder, if you wish, but you cannot use the Delay Timer with perishable ingredients.

11/2-POUND LOAF1 cup plus 1 tablespoon water11/2 tablespoons unsalted b.u.t.ter, melted tablespoons unsalted b.u.t.ter, melted3 tablespoons maple syrup3 cups bread flour1/3 cup dry b.u.t.termilk powder cup dry b.u.t.termilk powder1 tablespoon gluten11/2 teaspoons salt teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF13/8 cups water cups water2 tablespoons unsalted b.u.t.ter, melted1/4 cup plus 1 tablespoon maple syrup cup plus 1 tablespoon maple syrup4 cups bread flour1/2 cup dry b.u.t.termilk powder cup dry b.u.t.termilk powder1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons 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 may be made using 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.

BANANA SANDWICH LOAF.

The subtle sweetness in this bread comes from the ripe banana. Don't worry that you add chunks of banana to the bread pan; they will get mashed during the kneading. Treat this loaf just like French bread; it is best the day it is made. There is no better bread for a peanut b.u.t.ter and jelly sandwich.

11/2-POUND LOAF1 cup water1 tablespoon vegetable or nut oil1 ripe 6-ounce banana, cut into chunks3 cups bread flour1/4 cup dry b.u.t.termilk powder cup dry b.u.t.termilk powder1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/3 cups water cups water11/2 tablespoons vegetable or nut oil tablespoons vegetable or nut oil1 ripe 8-ounce banana, cut into chunks4 cups bread flour1/3 cup dry b.u.t.termilk powder cup dry b.u.t.termilk powder1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons 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.

[image]The Right Ingredient: About GlutenGluten (also known as vital wheat gluten) is a natural protein occurring in wheat. It adds body and volume to bread machine loaves. I have specified the proper amount of gluten needed in each recipe in this book, but if you are creating your own recipes for the bread machine, a good guideline is to add 1 teaspoon to 1 tablespoon of vital wheat gluten per cup of flour, depending on the gluten content of the flour in the recipe. Bread flour needs less gluten added; heavier whole wheat and non-gluten flours need more to make a high-rising, light-textured loaf. Advised proportions are always printed on the package. Vital wheat gluten is readily available in the flour section of supermarkets. It generally comes in a 10-ounce box that sells for less than $3.00. Hodgson Mill fortifies its gluten with vitamin C for extra punch. Vital wheat gluten is not not the same as gluten flour; it is a more concentrated form, so do not confuse the two. the same as gluten flour; it is a more concentrated form, so do not confuse the two.

COCONUT MILK WHITE BREAD.

Do not confuse canned coconut milk with canned cream of coconut, which is even more concentrated and sweeter than the milk. No need for extra fat or sugar in this moist, slightly dense-textured bread; the coconut milk naturally provides both. Be sure to shake the can well before opening it since the solids may have settled to the bottom. This is the perfect bread to serve with Thai food, with crawfish omelets, or with barbecued jerk chicken, cole slaw, and the "holy trinity" of Creole food-shallots, celery, and green peppers.

11/2-POUND LOAF11/8 cups canned coconut milk cups canned coconut milk3 cups bread flour1 tablespoon gluten11/2 teaspoons salt teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups canned coconut milk cups canned coconut milk4 cups bread flour1 tablespoon plus1 teaspoon gluten2 teaspoons salt21/2 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.

FRENCH BREAD.

French bread is characterized by a crisp crust, nice volume, and a close-grained, chewy texture. It is distinctly different from a white bread made with milk, honey, and b.u.t.ter. The addition of egg whites makes for an extra crispy crust. If you are going to make this bread using the Delay Timer, be sure to use powdered egg whites (see The Right Ingredient: About Eggs The Right Ingredient: About Eggs), which perform just like fresh egg whites when whipped with cold water. This loaf is best when eaten slightly warm, or at room temperature within eight hours of when it is baked-there is no fat in it to help keep the bread moist, and the flavor changes when it is day-old. This is an excellent loaf with all the characteristics of traditional French bread except its shape. If you would like to turn this dough out before baking and shape it into long loaves to bake in the oven, prepare it on the Dough cycle and refer to Technique: Shaping Long Loaves of Pain de Paris for Oven Baking Technique: Shaping Long Loaves of Pain de Paris for Oven Baking.

11/2-POUND LOAF2 large egg whites1 cup water3 cups bread flour1 tablespoon gluten2 teaspoons sugar13/4 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF2 large egg whites11/4 cups water cups water4 cups bread flour1 tablespoon plus 2 teaspoons gluten1 tablespoon sugar21/2 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Using an electric mixer, beat the egg whites until almost stiff and soft peaks are formed. Set crust on medium or dark, and program for the Basic or French Bread cycle. Place all the ingredients in the pan according to the order in the manufacturer's instructions, adding the egg whites in with the water; press Start. (This recipe is not suitable for use with the Delay Timer if using fresh eggs.) [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]The Baker's Glossary of Grain TermsGrains are picked clean, graded, and sifted of non-grain particles and dirt before storage. The grains are then conditioned with an application of water, heat, and air to give a uniform moisture content, which toughens the bran and softens the endosperm for easy separation. Then the grains are split open to squeeze out the germ and sc.r.a.pe off the bran layer from the endosperm. These parts are crushed during milling to make different processed grains and milled to make flour. The list that follows includes the terms used to distinguish the parts of the grain, names for grain products to help you decipher package labels and ingredients lists, and common milling terms.Berry-The whole grain with a loosely attached outer hull, such as wheat or rye. (The hull gets removed by thres.h.i.+ng.)Bleached flour-Chlorine dioxide gas is used to age the flour and remove the yellow carotenoid pigment naturally found in wheat flour.Bran-The protective outer coating of an individual grain seed. It is several layers thick, and is separated from the grain by polis.h.i.+ng or from flour by bolting. It contains the fiber, a form of cellulose, and a complex sugar. Also referred to as polis.h.i.+ngs.Celiac disease-A medical syndrome characterized by malabsorption. Symptoms are caused by eating grains containing gluten (primarily wheat, barley, rye, and oats). Also known as celiac sprue and gluten-sensitive enteropathy.Cereal-Grain plants in the Gramineae Gramineae family, which include wheat, rye, and barley. family, which include wheat, rye, and barley.Cracked, grits, steel-cut-Terms used when whole grains have been cut into small pieces. They cook faster than whole grains and come in a variety of consistencies from fine to coa.r.s.e.Endosperm-The floury storage center of the grain, under the bran layer, high in starch granules designed to nourish the seed after sprouting. It contains the gluten proteins and is the part of the grain milled to make white flour.Flour-Whole grain ground into a fine powder. There are a variety of particle consistencies from fine to coa.r.s.e for most flours. The whole grain or just the endosperm are ground to make flours of different textures and flavors.Germ-The meal made from the inside, or embryo, of the grain kernel. The germ provides the concentrated source of oil, vitamins, and minerals. This is the seed embryo at the base of the kernel that will germinate if planted.Gluten-The ma.s.s of complex protein cells in flour that becomes elastic when moistened and kneaded. Gluten strands encase the expanding yeast gases, forming the cla.s.sic dome shape a.s.sociated with yeast breads. Substantial gluten protein is found only in wheat and rye flours.Groat-The whole grain with a tightly attached outer hull, such as buckwheat or barley, removed by cracking.Hull-Also known as the husk husk or or testa testa, the hull is the inedible sh.e.l.l-like outer coating of the grain. Tight hulls are removed by polis.h.i.+ng or pearling, loose hulls by thres.h.i.+ng, and some special varieties are hull-less.Kernel-Small, separate, edible dry seed fruits of grain plants.Meal-Whole grain ground into a variety of consistencies, but all of them coa.r.s.er than flour. Polenta, cornmeal, and farina are meals. Depending on the processing of the whole grain, they may have the bran and germ or may not.Pearling-The process of removing the outer bran layer from barley.Polis.h.i.+ng-The process of removing the outer bran layer from rice.Rolled flakes-Grains that are steamed, cut, and then rolled flat and dried; these cook faster than cracked or whole grains.Roasted-Whole grains that are toasted for added digestibility and flavor, such as buckwheat groats.Seed-Dormant fruit of the grain plant.Spikelet-An individual gra.s.s flower head that holds the seeds.Stone-ground-Flour and meal that is made by slowly crus.h.i.+ng grains with heavy, grooved revolving stones under pressure. Since this process is slow and the temperature is never above body heat, precious nutritive oils are preserved and the bran and germ are evenly distributed.Testa-The hard, external sh.e.l.l-like coating of a seed.Thres.h.i.+ng-The process of separating the outer hull from the grain by beating. Other methods are pearling and polis.h.i.+ng, which grind off the hull, retaining the bran.Unbleached flour-Wheat flour aged by oxygen in the air for one to two months. Aging flour develops the gluten proteins and makes for stronger doughs. The flour retains a creamy color.Whole grain-A groat or berry that still contains the bran and germ. The whole groat or berry is minimally processed, or hulled and cleaned, to rid it of the inedible outer coating.Wheat kernel VIENNA BREAD.

Vienna bread is made like a simple French bread, but with the addition of milk and b.u.t.ter for flavor, softness, and an extra day's fresh keeping. However, it does not have the crisp crust of breads made without b.u.t.ter. It has been a favorite bread in France since the Revolution. It gets its name from once having been made with Vienna flour, a premium white flour. This bread was a favorite of my father, who was a connoisseur of white breads.

11/2-POUND LOAF1/2 cup water cup water1/2 cup milk cup milk3 tablespoons unsalted b.u.t.ter, cut into pieces3 cups bread flour2 tablespoons sugar1 tablespoon gluten11/2 teaspoons salt teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF2/3 cup water cup water2/3 cup milk cup milk4 tablespoons unsalted b.u.t.ter, cut into pieces4 cups bread flour3 tablespoons sugar1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons 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 or French 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.

OLD-FAs.h.i.+ONED POTATO BREAD.

Root vegetables were among the first foods to be cultivated, and have long been an essential food source. Potatoes were a staple in the Incan cultures of Peru. They also made the journey to Europe with returning New World explorers, transforming European and eventually North American cuisines forever. It comes as no surprise, then, that this dietary staple has long been used in baking bread. Fresh mashed potatoes add a moist, fluffy texture not comparable to any other ingredient in breads. The complex carbohydrates in the potato make a perfect food for the yeast and the rest is kitchen legend; bread machine bakers love to use the floury potatoes in breads and starters. No matter how large my repertoire of baking gets, potato bread is one of my perennial favorites. I think it is the best white bread for sandwiches.

11/2-POUND LOAF1 medium russet potato (8 to 9 ounces), cut into chunks3/4 cup water cup water2 tablespoons unsalted b.u.t.ter, cut into pieces3 cups bread flour1 tablespoon sugar11/2 teaspoons gluten teaspoons gluten11/2 teaspoons salt teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1 medium russet potato (8 to 9 ounces), cut into chunks1 cup water3 tablespoons unsalted b.u.t.ter, cut into pieces4 cups bread flour11/2 tablespoons sugar tablespoons sugar2 teaspoons gluten2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Combine the potato and water in a small saucepan. Simmer, covered, until the potato is tender, about 10 minutes; slip off the peels. Mash or puree the potato with its water (do not drain; you want the water). Pour the potato-water mixture into a 2-cup gla.s.s measuring cup and add additional water to make 11/3 cups for a 1 cups for a 11/2-pound loaf or 12/3 cups for the 2-pound loaf. Cool to room temperature. cups for the 2-pound loaf. Cool to room temperature.

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions, adding the potato mixture with the liquid ingredients. 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.