The Bread Lover's Bread Machine Cookbook Part 8

Slices of firm-textured homemade white, whole wheat, or multigrain bread, 2 slices per sandwichCheddar cheese sliced 1 1/2 inch thick inch thickUnsalted b.u.t.ter or b.u.t.ter-flavored cooking spray

Cover a slice of bread almost to the edges with 1 1/2-inch-thick slices of cheese; place a second slice of bread on top. Melt a pat of b.u.t.ter in a frying pan over medium heat. Place the sandwich in the sizzling b.u.t.ter, moving it around to evenly soak the bread. Using a spatula, press down on the bread. Cook for 30 seconds, until golden brown and evenly toasted. Top with a pat of b.u.t.ter and flip the sandwich over to finish cooking on the second side; press once more with the spatula. Transfer the sandwich to a plate and cut in half. Have napkins on hand-a grilled cheese is meant to be eaten with your hands.Welsh RabbitServes 4

Welsh rabbit, or rarebit, has no bunny rabbit in it. Rabbit is an old name for Old English cheddar cheese, produced near the Welsh border, that was melted and poured over toast. This is as traditional as a homespun British dish can be. I loved this as a kid (use milk instead of beer for the young diners), and my friends who are Brits make it often for lunch or dinner. When topped with a poached egg, it is called a Golden Buck. This recipe comes from Colonial Williamsburg in Virginia, where it is served as tavern fare with mugs of cold ale.

1 tablespoon b.u.t.ter or margarine1 pound medium or sharp cheddar cheese, shredded3/4 cup beer, divided cup beer, divided1 large egg, beatenDash of hot red pepper sauceDash of Worcesters.h.i.+re sauce1 teaspoon Coleman's dry mustard4 slices toast, plain or b.u.t.tered, crusts removedHungarian ground paprika, for sprinkling

[image]In the top of a double boiler, melt the b.u.t.ter. Add the cheese and all but 2 tablespoons of the beer. Let the b.u.t.ter and cheese melt slowly over low heat.[image] Combine the beaten egg with the hot pepper and Worcesters.h.i.+re sauces. Moisten the mustard with the reserved beer, and stir to make a paste. Add to the melted cheese, stirring constantly. Spoon over the toast, sprinkle with paprika, and serve at once. Combine the beaten egg with the hot pepper and Worcesters.h.i.+re sauces. Moisten the mustard with the reserved beer, and stir to make a paste. Add to the melted cheese, stirring constantly. Spoon over the toast, sprinkle with paprika, and serve at once.Fondue NeuchatelServes 6

Fondue goes in and out of fas.h.i.+on in this country. But in Europe it is a quintessential winter food for sharing. It was originally cooked communally over an open fire by herdsmen camped out in high Alpine meadows. The name of this fondue comes from the addition of Neuchatel, a dry, 11-percent alcohol white wine. You can subst.i.tute Riesling or champagne. Kirsch is the traditional finis.h.i.+ng touch, a strong clear liqueur made from mountain cherries. You can use other clear eaux-de-fruits, eaux-de-fruits, such as pear or raspberry brandy, if you have one on hand. It is best to start your fondue on the stovetop, and then transfer it to the bowl of a tabletop warmer. Use an earthenware or ceramic fondue pot for this fondue. Long forks are needed for dipping the bread, but provide your guests with regular forks and small plates for eating. This is bread and cheese at their best! such as pear or raspberry brandy, if you have one on hand. It is best to start your fondue on the stovetop, and then transfer it to the bowl of a tabletop warmer. Use an earthenware or ceramic fondue pot for this fondue. Long forks are needed for dipping the bread, but provide your guests with regular forks and small plates for eating. This is bread and cheese at their best!

8 ounces Emmenthaler cheese, shredded8 ounces Gruyere cheese, shredded21/2 tablespoons all-purpose flour tablespoons all-purpose flour1 clove garlic, split11/2 cups dry white wine cups dry white wine3 tablespoons clear fruit brandyFresh-ground black pepperFresh-grated nutmeg1 loaf fresh homemade country bread, cut into 1-inch cubes

[image]Combine the cheeses in a bowl. Toss with the flour. Rub the inside of a heavy saucepan with the garlic clove. Add the wine to the pan and heat to a simmer. Stirring constantly, slowly add the cheese a handful at a time, letting each addition melt before adding the next. The melted cheese will be the consistency of a light bechamel cream sauce. Stir in the brandy and the pepper and nutmeg to taste.[image] Transfer the fondue to a fondue pot, chafing dish, or Transfer the fondue to a fondue pot, chafing dish, or caquelon caquelon (a Swiss earthenware ca.s.serole glazed on the inside). Keep moderately warm over a low flame. Serve the fondue immediately, accompanied by the cubes of bread. (a Swiss earthenware ca.s.serole glazed on the inside). Keep moderately warm over a low flame. Serve the fondue immediately, accompanied by the cubes of bread.

THREE-SEED WHOLE WHEAT BREAD.

Seeded light whole wheat breads are extremely popular with home bread bakers. The wonderful flavors the seeds exude in the oven heat go right into the bread. This bread is great for sandwiches and toast.

11/2-POUND LOAF11/4 cups water cups water2 tablespoons sunflower seed oil

11/2 cups bread flour cups bread flour11/2 cups whole wheat flour cups whole wheat flour3 tablespoons nonfat dry milk2 tablespoons brown sugar1 tablespoon gluten1 teaspoon salt

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

1/3 cup raw sunflower seeds cup raw sunflower seeds2 tablespoons sesame seeds2 teaspoons poppy seeds2-POUND LOAF12/3 cups water cups water3 tablespoons sunflower seed oil

2 cups bread flour2 cups whole wheat flour1/4 cup nonfat dry milk cup nonfat dry milk3 tablespoons 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

1/2 cup raw sunflower seeds cup raw sunflower seeds21/2 tablespoons sesame seeds tablespoons sesame seeds21/2 teaspoons poppy seeds teaspoons poppy seeds

[image]Place the ingredients, except the seeds, in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic or Whole Wheat 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 all the seeds.

[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.

IRISH POTATO BROWN BREAD.

In the late eighteenth century, potatoes became a staple in the Irish diet; they called the potato a spud. Irish immigrants brought the tuber to New England, where it is still grown today. The addition of instant potato flakes to this bread should tell you it will be a very moist bread. Instant potatoes and whole wheat are a fantastic combination.

11/2-POUND LOAF11/4 cups water cups water3 tablespoons b.u.t.ter, cut into pieces2 tablespoons honey

2 cups whole wheat flour1 cup bread flour1/4 cup instant potato flakes cup instant potato flakes1 tablespoon plus 2 teaspoons gluten11/2 teaspoons salt teaspoons salt

2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF12/3 cups water cups water4 tablespoons b.u.t.ter, cut into pieces3 tablespoons honey

21/2 cups whole wheat flour cups whole wheat flour11/2 cups bread flour cups bread flour1/3 cup instant potato flakes cup instant potato flakes2 tablespoons gluten2 teaspoons salt

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 Whole Wheat 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]Bread Machine Baker's Hint: Whole-Grain DoughsTake care to leave whole grain doughs a bit sticky to the touch. Because whole grain doughs are coa.r.s.er and contain more oil, they absorb moisture more slowly than white doughs and will firm during rising. Whole wheat doughs are always more dense than all-white flour doughs, yet they should still be pliable and springy. Since they require shorter mixing and kneading times, there is a special cycle on the bread machine, the Whole Wheat cycle, just for these breads.

FLAX SEED WHOLE WHEAT BREAD.

Flax seed, a common ingredient in European blended seed breads, is a newcomer to the American baking scene. But flax seed is growing in popularity because it contains omega-3 fatty acids, the same type as in fatty fish, said to help lower the risk of cancer. If you want to try baking with white whole wheat flour, this would be a good place to subst.i.tute it for the regular whole wheat flour. The type of honey you use will add considerable character. This bread is great for sandwiches and with soups.

11/2-POUND LOAF11/8 cups water cups water2 tablespoons canola oil3 tablespoons honey

2 cups bread flour1 cup whole wheat flour1/4 cup nonfat dry milk cup nonfat dry milk2 tablespoons flax seed1 tablespoon gluten1 teaspoon salt

2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups water cups water3 tablespoons canola oil1/4 cup honey cup honey

22/3 cups bread flour cups bread flour11/3 cups whole wheat flour cups whole wheat flour1/3 cup nonfat dry milk cup nonfat dry milk21/2 tablespoons flax seed tablespoons flax seed11/4 tablespoons gluten tablespoons gluten11/2 teaspoons salt teaspoons salt

21/4 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 Whole Wheat 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.

DAKOTA BREAD.

Cafe Latte in St. Paul, Minnesota, makes Dakota Bread every day from fresh milled flour. It was named for the baker's home state of South Dakota. This bread has become one of the most beloved among home bakers, appearing in numerous publications with varying amounts of seeds and grains, yet still making an incredibly light bread with an intoxicating aroma. Please note that bulgur (also known as bulgur cracked wheat), which has been partially precooked so as to cook quickly, is entirely different from plain cracked wheat. Bulgur can be used unsoaked in a recipe. Here is my version of Dakota Bread for the bread machine.

11/2-POUND LOAF11/4 cups water cups water2 tablespoons canola oil2 tablespoons honey

21/4 cups bread flour cups bread flour1/2 cup whole wheat flour cup whole wheat flour1/4 cup raw bulgur cracked wheat cup raw bulgur cracked wheat2 teaspoons gluten11/2 teaspoons salt teaspoons salt1/4 cup raw sunflower seeds cup raw sunflower seeds1/4 cup raw pumpkin seeds, chopped cup raw pumpkin seeds, chopped2 teaspoons sesame seeds11/2 teaspoons poppy seeds teaspoons poppy seeds

2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF15/8 cups water cups water3 tablespoons canola oil3 tablespoons honey

27/8 cups bread flour cups bread flour1 cup whole wheat flour1/3 cup raw bulgur cracked wheat cup raw bulgur cracked wheat1 tablespoon gluten2 teaspoons salt1/3 cup raw sunflower seeds cup raw sunflower seeds1/3 cup raw pumpkin seeds, chopped cup raw pumpkin seeds, chopped2 teaspoons sesame seeds2 teaspoons poppy seeds

21/4 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 dark 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.

HARPER'S LOAFMakes two 81/2-by-41/2-inch loaves The name of this bread refers to Paul Hurst, a world-renowned concert harpist and pianist who has composed and recorded a tone poem called the Sequoia Symphony with the Moscow State Radio and Television Orchestra. He is also a great bread lover. This is his favorite recipe, which came from his harp teacher and mentor, the late DeWayne Fulton. Technically an egg bread, this loaf is fluffy and tender. Use a roasted brand of peanut oil (like Livora) for the best flavor. This bread is baked into two large loaves in the oven. I like to use my Alfred clay ceramic bread pans to bake them (see Resources Resources).

11/2- OR 2-POUND-LOAF MACHINES11/8 cups water cups water2 large eggs3 tablespoons peanut oil3 tablespoons honey3 tablespoons unsalted b.u.t.ter, cut into pieces

2 cups whole wheat flour11/2 cups bread flour cups bread flour11/2 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 tablespoons rolled oats, for sprinkling2 tablespoons sunflower seeds, for sprinkling

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.

[image]Lightly brush the bottom and sides of two 8-by-4-inch loaf pans with peanut oil. Turn the dough out onto a clean work surface; it will naturally deflate. Without working the dough further, use your metal bench sc.r.a.per or knife to divide the dough into into 4 equal portions. With the palms of your hands, roll into 4 fat oblong sausages, each about 10 inches long. Place 2 of the pieces side by side. Holding both pieces of dough together at one end, wrap one around the other 2 to 3 times to create a fat twist effect. Repeat to form the second loaf. Place in the pans and tuck under the ends. Brush the tops with some peanut oil. Cover loosely with plastic wrap and let rise at room temperature until the dough is almost doubled in bulk, about 1 inch over the rims of the pans, 45 minutes to 1 hour.

[image]Twenty minutes before baking, set the oven rack to the middle and preheat the oven to 350F (lower the temperature by 25 if using gla.s.s pans).

[image]Brush the tops of the loaves with more peanut oil. Sprinkle the tops with the oats and sunflower seeds. Bake for 40 to 45 minutes, or until the loaves are deep golden brown, and the sides are slightly contracted from the pan. Lift one end of a loaf up out of the pan to peek underneath to check for even browning on the bottom, and tap on the top and bottom surface with your finger; it should sound hollow. An instant-read thermometer will read 200F. Immediately remove the loaves from the pans and place on a rack. Let cool to room temperature before slicing.