The Ultimate Bread Machine Cookbook: 500 No-fuss Recipes for Perfect Homemade Bread

Citation preview

The Ultimate Bread Machine Cookbook 500 No-fuss Recipes for Perfect Homemade Bread Tiffany J. Howard

Copyright© 2021 By Tiffany J. Howard All Rights Reserved This book is copyright protected. It is only for personal use. You cannot amend, distribute, sell, use, quote or paraphrase any part of the content within this book, without the consent of the author or publisher. Under no circumstances will any blame or legal responsibility be held against the publisher, or author, for any damages, reparation, or monetary loss due to the information contained within this book, either directly or indirectly. Disclaimer Notice: Please note the information contained within this document is for educational and entertainment purposes only. All effort has been executed to present accurate, up to date, reliable, complete information. No warranties of any kind are declared or implied. Readers acknowledge that the author is not engaged in the rendering of legal, financial, medical or professional advice. The content within this book has been derived from various sources. Please consult a licensed professional before attempting any techniques outlined in this book. By reading this document, the reader agrees that under no circumstances is the author responsible for any losses, direct or indirect, that are incurred as a result of the use of the information contained within this document, including, but not limited to, errors, omissions, or inaccuracies.

Table of Content Introduction Chapter 1 Baking Made Easy Why We Love Bread Machines Cycles and Settings Bread in Five Easy Steps Common Bread-Making Issues Tips and Suggestions Storing Your Bread The Only Ingredients You Need Frequently Asked Questions Chapter 2 Basic Breads Simple Almond Bread Pretzel Rolls Classic Pumpernickel Bread Homemade Slider Buns Everyday White Bread Buttermilk Whole-Wheat Bread Sweet Dinner Rolls Caraway Rye Bread Vanilla Friendship Bread Cornmeal Bagels Southern Cornbread Country White Bread English Muffin Bread Cracked Wheat Bread Soft Egg Bread Crusted French Bread Hot Dog and Hamburger Buns Ritzy Multigrain Bread Mom’s Bread Honey Wheat Bread Honey Bread Whole-Wheat Bread

Traditional Italian Bread Italian Restaurant Breadsticks Potato Bread Oat Bran Molasses Bread Quick Oatmeal Bread Rustic Bread Golden Raisin Bread Cocoa Rye Bread Absolute Whole Wheat Bread Whole-Milk Bread Crusted Sourdough Bread Southern Cornmeal Bread Sugary Wheat Bread Pumpernickel Bread Brioche Bran Bread Ordinary White Bread Chapter 3 Gluten-Free Breads Gluten-Free Brown Bread Dairy-Free and Gluten-Free Bread Gluten-Free French Boule Gluten-Free Pizza Gluten-Free Pull-Apart Rolls Gluten-Free Raisin Bread Gluten-Free Ricotta Sourdough Bread Easy Gluten-Free Sandwich Bread Gluten-Free Whole Grain Bread Grain-Free Chia Seeds Bread Grain-Free Pumpkin Pie Bread Grain-Free Oat Bread Gluten-Free Paleo Bread Gluten-Free Potato Bread Gluten-Free Sorghum Bread Chapter 4 No-Yeast Quick Breads Dried Cranberry Tea Bread Fig Bread

Banana and Walnut Bread Dark and White Chocolate Bread Bourbon Nut Bread Best Cardamom Bread Coconut Bread Recipe Granola Fruit Bread Orange Poppy Seed Bread Wales Bara Brith Chapter 5 Multigrain Breads Organic 14-Grain Bread Nine Grain Cereal Bread Graham Indian Bread Super-Grain Bread Old-Fashioned Stonehenge Bread Three Grain Bread Sennebec Hill Bread Sprouted Wheat Berry Sourdough Loaf Honey Wheat Berry Bread Daily Whole Grain Bread Chapter 6 Vegetable Breads Beetroot Bread Roasted Red Pepper Bread Butternut Squash and Raisin Bread Carrot Yeast-Raised Bread Confetti Bread Light Corn Bread Dense Sauerkraut Rye Bread Mashed Potato Bread Onion and Chives Bread Thyme Potato Bread Sweet Potato Bread Cheesy Tomato Herb Bread Pumpkin Bread with Coconut-Almond Topping Pumpkin Yeast-Raised Bread Zucchini Oatmeal Bread Chapter 7 Sweet Breads

Alsatian Cream Round Cake Berry Crumb Cake Breakfast Rolls with Rose Buttercream Cherry Chocolate Bread Chocolate Hallah Pain au chocolat Coffee Cake with Oat Crumb Topping Cheese Puff Croissants Chocolate Bread with Dates and Pistachios Chocolate Bread with Amaretto Icing Authentic Sweet Buns Mexican-Flavored Chocolate Bread Sticky Buns Pistachios, Mint and Chocolate Bread Sweet Babka with Chocolate Spice Swirl Hearty French Butter Croissants Hot Cross Buns Apple Honey Challah Chapter 8 Fruit Breads and Cakes Apple Cake Banana Split Loaf Raisin Bread Spice Apple Bread Morning Oat Apple Bread Plum Bread Cinnamon Raisin Bread Tangy Blueberry Bread Pineapple Bread Citrus Cranberry Bread Peach Bread Black Olive Bread Fruity Harvest Bread Blueberry Bread Lush King Cake Blueberry Oatmeal Bread Strawberry Shortcake Bread

Orange Bread Fragrant Orange Glazed Loaf Coffee Cake with Pecan-Walnut Topping Pineapple and Carrot Bread Spice Pumpkin Bread Banana and Nut Bread Orange Cranberry and Pecan Bread Eggless Vanilla Loaf Cranberry and Walnut Wheat Bread Whole Wheat Date Bread Banana Whole-Wheat Bread Chapter 9 Cheese Breads Rich Cheddar Cheese Bread Garlicky Asiago Cheese Bread Basil Cheddar Bread Blue Cheese Onion Bread Swiss Cheese Bread Double Cheese Bread Cheddar Beer Bread Black Olive Cheese Bread Chile-Bacon Cheddar Bread Cheddar Chipotle Bread Jalapeño Cheddar Bread Easy Cottage Cheese Bread Cottage Cheese Dill Bread Farm-Style Cottage Cheese Bread Goat Cheese Bread French Roquefort Cheese-Walnut Bread Roasted Garlicky Dry Jack Bread Mozzarella Herb Bread Crescia Al Formaggio Parmesan White Bread Ricotta Chive Bread Mozzarella Pancetta Bread Feta Oregano Bread Pine Nuts and Walnut Cheese Bread

Mozzarella Salami Bread Feta Spinach Bread Stuffed Cheese Breads Tex-Mex Longhorn Hot Jalapeño Bread Chapter 10 Rolls and Pizza House Pizza Dough New Orleans Po Boy Rolls Cinnamon Rolls Buttery Dinner Rolls Traditional Dinner Rolls Vegan Dinner Rolls Chapter 11 Breakfast Breads Dried Cherry and Almond Bread Apricot Oat Bread Banana Oatmeal Bread with Macadamia Nut Morning Cinnamon Swirl Chocolate, Apricot, and Walnut Orange Bread Granola Bread Orange Cinnamon Bread Currant and Walnut Bread Savory Dutch Loaf Cranberry and Golden Raisin Bread Greek Currant Bread Pear, Fig, and Prune Bread Apple and Pecan Bread Poppy Seed and Prune Bread Pumpkin and Cranberry Bread Dark Raisin Bread Rum Persimmon Bread Ricotta Nut Bread Chapter 12 Whole-Wheat Breads Whole Wheat Challah Whole Wheat Bread Dakota Bread Basic Whole Wheat Bread Multi-Seed Whole Wheat Bread

Honey and Oat Whole Wheat Bread Tangy Whole Wheat Bread Potato Whole Wheat Bread Cracked Wheat Bread Whole Wheat Dinner Rolls Authentic Whole Wheat Bread Buttermilk Whole Wheat Bread Flax Seed Whole Wheat Bread Graham Bread Whole Wheat Maple Seed Bread Chapter 13 Nut and Seed Breads Buttermilk Sunflower Seed Bread Rye Bread with Caraway Seeds Almond and Date Bread Flax and Sunflower Seeds Bread Mixed Seed Loaf Multigrain Sandwich Loaf Nut Oatmeal Bread Orange Cumin Seed Bread Sweet Pecan and Walnut Bread Pecan Raisin Bread Polish Poppy Seed Bread Potato Caraway Seed Bread Sesame Seed and Aniseed Bread Fig and Nut Bread Pine Nut Whole Wheat Bread Chapter 14 Specialty Flour Breads Orange Buckwheat Bread Chestnut Polenta Bread Simple Barley Bread Hominy Cornmeal Bread Cornmeal Honey Bread Honey Soy Bread Teff Honey Bread Buckwheat Millet Bread Pecan Chestnut Flour Bread

Polenta and Millet Bread Chapter 15 Jams, Preserves, and Chutneys Pumpkin Apple Butter Freh Apricot Jam Lemon Bing Cherry Jam Apple Butter Tasty Dried Fruit Chutney Delicious Boysenberry Jam Blueberry Jam Homemade Ketchup Lemony Kiwi Jam Raspberry Jam Lime Mango and Raisin Chutney Peach Jam Fresh Peach Chutney Rhubarb and Dried Apricot Jam Fresh Strawberry Jam Appendix 1 Bread Machine Baker’s Hint: Measurement Equivalents Appendix 2 Index

Introduction The bread that one makes at home is nutritious and delicious, but making it from scratch requires tremendous work. It requires a lot of effort, time, and patience to combine the ingredients, knead the dough, wait for it to rise, knead it again, and then bake it, but it does not have to be always this way. The bread maker can do all the hard work, and you have only to taste and appreciate the excellent taste of homemade bread. If one is not yet persuaded and wonders if it is wise to invest in such an appliance, all the recipes in this book can reassure you of its merit. The bread-making process is slow and labor-intensive, and as many people do not have the patience to go through the entire process in this time, bread machines have become a requirement. Although a person can still buy bread from markets, it would always be a better choice to bake bread at home, as bread can be optimized as per the tastes and health needs of the individual/family. A home machine for baking bread is a bread machine that transforms all the ingredients into tasty bread. The wonderful thing about an automated bread maker is that all these steps are completed for you. A bread-making appliance is a portable electric oven that contains a single wide bread tin. The tin is still a little unique; it has a bottom axle that attaches to the electric motor below it. Within the tin, a small metal paddle spins on the axle. A waterproof seal holds the axle, so the bread mixture cannot leak. Bread has always been eaten along with all sorts of food, rendering it mandatory for all occasions, whether it be lunch, brunch, or dinner. Using a bread maker is better than purchasing the bread at a store. Store-bought bread is full of synthetic chemicals, but you only need natural ingredients at home with a bread machine. You may even include specific ingredients, including grains or seeds, to make it much better; apart from flour, you will need yeast and water. Homemade bread is even tastier because you must always use fresh ingredients, and you can personalize ingredients according to the particular preference. Even if that's not enough, after traditional bread-making, many dishes have to be washed too. One has to put in the ingredients with a bread machine, and after the bread is baked, clean the tin.

Current bread machines bring a lot of unique controls that allow several bread specialties to be prepared. For individuals who are intolerant or sensitive to such foods, such as Gluten, a bread machine may be handy. This book will provide you with all sorts of bread recipes. All you have to do is use fresh ingredients and walk away.

Chapter 1 Baking Made Easy Bread machines are undeniably convenient, and the bread that comes out of them is just as delicious—if not more so—than loaves you might find in a high-end bakery. Does bread machine bread look as gorgeously formed? No, but if you can get past the signature square edges and understand the visual result might not be perfect, you will probably never buy commercially made bread again. Even loaves that turn out slightly misshapen or rise a little too high will taste phenomenal dipped into soup or spread with a little sweet butter. If you love bread in all its variations, from crusty French bread to moist banana quick bread, and you are willing to create bread without hands-on work, this book will be perfect for you. Discover new favorite recipes or adapt the recipes you already use with your own bread machine. Dive in and start baking!

Why We Love Bread Machines The main reason you will love your bread machine is the incredible variety of loaves you can create and enjoy without spending hours in the kitchen. There is something satisfying about popping out fragrant, fresh bread from the bucket knowing you made it yourself. However, here are some other reasons your bread machine will quickly become your favorite kitchen appliance: 1. Saves power. Think about how warm your kitchen gets when you bake anything in the oven, especially during the summer months. Escaping heat is money out of your pocket, and even if you have a very well-insulated oven, it still costs more to run an oven than a bread machine. The power usage of a standard bread machine is thought to be about the same as or less than a coffeemaker, about 9 kilowatt-hours for 15 hours a month. 2. Set it and forget it. You have time to do other tasks, run errands, or make the rest of a big meal without supervising the bread in the machine. Traditional bread making is more hands-on and requires a significant amount of time.

3. Cleanup is a breeze. If you have ever made bread without a machine, you will be familiar with the dirty bowls, flour mess from kneading the dough, and washing up the pans or baking sheets. With the bread machine, you just dump the ingredients in and wash a couple measuring cups and spoons. Plus, bread machine buckets wipe off easily after the loaf is out. 4. Control over ingredients. Knowing exactly what is in the food you set on the table is reassuring, especially if you have someone in the family with allergies or food issues. The ingredients you buy are completely under your control, so there are no unrecognizable ingredients in the finished loaf. 5. Saves money. Almost all the ingredients you put into bread can be bought in bulk, which is the best way to save money.

Cycles and Settings The idea of choosing a bread machine can be overwhelming, but most machines have a similar assortment of programmed cycles with precise times and temperatures, so different breads turn out perfectly—or close to perfect. There might be some variation, but the usual cycles are: ❖

Basic/White.

This is a default setting for yeast breads that use white flour and a bit of whole-wheat or oat flour. This cycle is versatile and the browning is perfect. ❖

Quick/Rapid.

This setting is for recipes specifying that bread can be made in less time. The rise times are shortened or there is only one rise. ❖

Sweet.

The lower baking temperatures of this setting are for yeast breads that have more sugar, honey, or dried fruit.

❖

Whole-Wheat/Whole-Grain.

The rise time on whole-wheat or whole-grain breads is longer than in the Basic cycle for white bread because the gluten needs more time to work. ❖

French.

This is a longer cycle designed to create a gorgeous, hard crust such as the crust on European-style breads. ❖

Quick Bread.

Quick breads do not contain yeast and do not need time to rise, so this cycle is usually only 2 hours. ❖

Jam.

This handy cycle makes jam using very hot temperatures, so be careful when removing the bread pan. ❖

Dough.

If you love making all types of bread but hate the work that goes into kneading and mixing, this setting is a must. The dough is then cooked in a conventional oven. ❖

Gluten-Free.

Flours that contain no gluten can be very tricky to bake. This setting still has a rise time, but it is not as long as the other cycles. ❖

Other/Custom.

This might include the option to extend baking or rise times by increments, preset baking times, or some other function that is explained in your manual.

Bread in Five Easy Steps Bread machines are effortless and straightforward to use. Add in ingredients specifically in an order, following the bread machine's manufacturer suggested order. In most machines, add liquids first, then in dry ingredients, or as your machine specifies. All ingredients that are to be used should be at room temperature or specified otherwise.

1. Measure the ingredients and add them to the bread pan. Before adding the ingredients, remove the bread pan from the unit (otherwise, it is easy to spill them onto the heating elements where they will burn) Until the ingredients are applied, the kneading blade should be in place (on its mounting shaft). It is necessary to accurately calculate the ingredients using weighing scales and the measuring cups and spoons that your bread machine comes with. In the right order for your specific unit, apply the ingredients to the pan (follow the manufacturer's instructions). 2. Fit the bread pan into the bread machine and close the lid. It should be surely locked into position with the handle folded down. 3. Select the appropriate program. Of course, at the risk of sounding obvious, you would need to first turn on the bread machine at the mains! Pick the appropriate size of the loaf and the color of the crust. Set the delay timer when necessary, too. 4. Press start. The bread machine starts its mixing, kneading, growing, and baking cycle, alerting you when it is time to add additional ingredients such as seeds or nuts (with a beeping sound). A beeping sound will announce at the end of the program that the program has ended, and the bread is baked. 5. Turn the loaf out onto a wire rack and leave to cool. The baked loaf would be kept warm by most bread machines for up to one hour. If the curriculum has ended, though, it is best to turn out the loaf as quickly as possible. Remove the bread pan from the machine by using oven gloves to open the lid.

Turn the pan upside down and shake it until the loaf is released several times. Using a heat-resistant utensil that will not scrape the non-stick surface, such as a wooden spatula or spoon, you will need to remove the kneading blade from the dough. Switch the loaf up appropriately and leave to cool for at least 30 minutes before slicing (and ideally longer).

Common Bread-Making Issues Your success making bread in a bread machine can be affected by many different factors, which means a recipe that turns out a wonderful loaf one day may not produce the same loaf a week later. The bread will probably still be delicious, but it might not look exactly right. Here are some common bread-making issues: 1. No rise ●

Yeast is old or stored improperly

●

Measurement of ingredients is wrong

●

Flour has low gluten content

●

Too little yeast

●

Temperature of ingredients is too high

●

Temperature of ingredients is too low

●

Too much salt

●

Too much or too little sugar

●

Salt came in contact with the yeast

2.

Too much rise

●

Too much yeast

●

Too little salt

●

Water temperature is incorrect

●

Bucket is too small for the recipe size

3.

Dense and short

●

Bread doesn’t rise (see No rise)

●

Ingredients were added in the wrong order

●

Dough is too dry; there is too much flour (not enough liquid)

●

Size of the bucket is too large for the recipe

●

Too much whole-grain flour or whole grains

●

Too much dried fruit

●

Too many other ingredients such as vegetables, nuts, or coconut

4.

Crust too thick

●

Bread is left in the machine after the baking cycle is complete

●

Flour has too little gluten

●

Bread doesn’t rise high enough (see No rise)

5.

Crust too dark

●

Crust setting is too dark

●

Bread is left in the machine after the baking cycle is complete

●

Too much sugar

6.

Crust too light

●

Crust setting is too light

●

Too little sugar

●

Recipe size is too large for the bucket

7.

Mushroom top

●

Too much yeast

●

Too much water

●

Ingredients are out of proportion or measured wrong

●

Too much sugar or too many sweet ingredients

●

Size of the bucket is too small for the recipe

8.

Sunken top

●

Bread machine was opened during baking cycle

●

Humid or warm weather

●

Too much liquid in the recipe

●

Liquid ingredients are too warm

●

Ingredients were measured wrong or out of proportion

●

Bread rose too far, disrupting the baking and cooling cycles

●

Too much yeast

9.

Coarse texture

●

Too much liquid

●

Too little salt

●

Too much yeast

●

Fruit or vegetables too moist

●

Weather too warm or humid

10.

Gummy

●

Too much sugar

●

Too much liquid or too many wet ingredients

●

Temperature outside the machine is too cold

●

Thermostat in the machine is defective

Tips and Suggestions Following are some tips that will help you to avoid making mistakes while using a bread machine ❖

Prior to baking 1. Many new owners know within a week that their bread machine is one of those unusual things... A cooking unit that will stay and be used regularly on the countertop; it will not be banished to any back corner of the pantry. Thus, you should keep all the products used while baking in one place. 2. Small pots and jars of flour, rice, palm sugar, non-fat dried milk, oats, oil, honey, etc., used while baking should be at your arm's reach. The molasses, salt, raisins, potato flakes, cornmeal, herbs, spices, and measuring utensils

should be near your bread machine only. 3. Whole-grain flours, wheat germ, bran, nuts, and seeds (including sesame and poppy seeds) are all that you need, and therefore, it is quite beneficial to keep a whole cabinet dedicated to keeping them. A second freezer is also a good option. ❖

While baking the bread 1. Use the freshest ingredients for the finest bread. 2. If your well-used bread pan seems to have lost its nonstick ability, before adding ingredients, spraying it gently with a nonstick cooking spray will ease the process of extracting the baked bread later on. 3. When baking bread for the first time, check your dough from time to time; it is a tiny measure you should take that will always stop disappointed outcomes four hours later. 4. If the recipe states otherwise, use big eggs. 5. Unless the guidance manual says otherwise, use room-temperature ingredients for the best performance. It is necessary to heat liquids to 80°F. Use a dry measuring cup to measure the dry ingredients and a glass or plastic liquid measuring cup to measure the liquids. 6. Do not use the measuring cup to scoop up the flour and then pack it in and level it off; it is the most common cause of small loaves. With that procedure, you should add 1 to 2 teaspoons more flour to the recipe with each cup. You can also scoop the flour carefully into a dry measuring cup from your canister and then level it with a straight-edged knife or spatula. 7. When attempting to measure the ingredients for your next bread, stop answering or communicating on the phone. That way, we have spoiled many loaves! 8. Before adding them one by one to the bread pan, we find it convenient to gather all the ingredients on the counter; there seems to be less likelihood of omitting one of them. Yeast bread made without yeast is a monstrosity that will snub even the family cat.

9. Follow the instructions of the manufacturer as to the order in which you put the ingredients into the bread pan. 10. However, unless there is a yeast dispenser on your machine that divides the yeast from the liquid ingredients, consider adding the liquids first and the yeast last while using the Delayed-Bake timer. Making a well for the yeast in the dry ingredients keeps it from getting into contact too easily with the liquids. 11. The more you add spices to your dough, the thicker it'll be. If it is a hesitant riser with an enhancer such as extra gluten, ascorbic acid, or a commercial dough enhancer, you will have to either decrease the number of additions or give the dough a lift. 12. Exceeding ¼, ¹⁄₃, or ½ cup of fat and/or sugar respectively in 1-, 1½, and 2-pound loaves can significantly hinder the capacity of gluten to properly grow. 13. Break it into little pieces or melt it first in the microwave by using butter straight from the refrigerator. 14. Break the shortening into smaller bits first if you add more than two tablespoons of butter or margarine to a recipe. 15. Whole-grain bread is not going to rise as fast as all-white bread flour bread. 16. If you choose to use foods that have the ability to scrape the coated surface of your bread pan, such as grape nuts or granola, apply the liquid and let it soak for a few minutes to soften. 17. Gluten consumes water, but the more liquid you use to make a smooth, silky dough, the higher the amount of gluten in your flour. 18. When baking bread that is high in fat or sugar or contains cheese, eggs, or whole-grain flours, choose the Light Crust setting. 19. Be careful to cool the cooked ingredients at room temperature before adding them to the rest of the ingredients. 20.

Heat it up in the microwave for 5 to 10 seconds to get the last little

bit of honey or molasses out of the glass. 21. Near the end of the rising time, pay a glance at the dough. Simply deflate it marginally by poking it once or twice with a toothpick if it tries to burst the pan. ❖

After the bread is baked 1. Rap the corner of the bread pan on a wooden cutting board or padded surface multiple times if you have trouble separating the bread from the pan. To release it, stop inserting a knife or metal spatula into the pan; you'll scratch the coating. 2. A decent knife with serrated bread is priceless. We've discovered that an electric knife can create more consistent cuts if you're not happy with your slicing abilities. And if anything else fails, there are some really small electric food slicers that each time can yield perfect slices! In kitchen specialty shops and catalogs, you'll find them. 3. We know the moment you turn it out of the bread pan, it's tempting to break it into the freshly baked loaf of bread. To give it a chance to set up enough to be sliceable, aim to wait at least 15 minutes. When you try to slice it too fast, a hot loaf of bread will crumble or compress. 4. Few pieces of bread are much softer to prepare than others. Wait until the next day, if you can, to slice some softies. 5. Get in the habit of holding your bread pan together with all the little bits and sections. Without a handmade well, a mixing blade lost down the disposal will mean weeks and see this one coming, you would be smart to buy a spare or two right now whilst you're dreaming about it.

❖

High Altitude

Any place with an elevation of 3,000 feet or higher is considered to be a highaltitude area. In these areas, the atmosphere is drier and air pressure is lower, creating two basic issues with bread: the dough is drier and it rises faster. These factors create a challenge, but there are strategies you can employ to ensure wonderful results. Try implementing the tips one at a time until you come up with a

winning combination for the altitude where you live. 1. Use a bread machine with customizable programs. This way, you can adjust the cycles to suit your needs. 2. Make smaller loaves. Smaller loaves require less proofing time and reduce overproofing. 3. Increase the moisture. Use 2 to 4 tablespoons of liquid per cup of flour. 4. Use colder ingredients. For example, use liquids straight from the refrigerator. 5. Increase the salt. Try increasing the salt in your recipes by ⅛ to ¼ teaspoon. 6. Decrease the yeast. Try decreasing the yeast in your recipes by ⅛ to ½ teaspoon. 7. Decrease the sugar. Try decreasing the sugar or sweeteners in your recipe by 1 to 2 teaspoons.

Storing Your Bread Bread machine bread is so delicious, you might create more than you, your family, and your friends can eat in one sitting. Here are some tips for storing your bread machine creations: ☐

Dough

After the kneading cycle, remove the dough from the machine. If you plan on using the dough within three days, you can store it in the refrigerator. Form the dough into a disk and place it in a sealable freezer bag, or store the dough in a lightly oiled bowl covered with plastic wrap. Yeast action will not stop in the refrigerator, so punch the dough down until it is completely chilled, and then once a day. When you are ready to bake bread, remove the dough from the refrigerator, shape it, let it rise, and bake. Bread machine dough has no preservatives, so freeze it if you aren’t baking it in three days. Form the dough into a disk and place it in a sealable freezer bag. You can freeze bread dough for up to a month. When you are ready to bake the bread, remove the dough from the freezer, store it in the

refrigerator overnight, shape it, let it rise, and bake. You can shape the dough into braids, loaves, knots, or other shapes before refrigerating or freezing it. Wrap the shapes tightly and store in the refrigerator (if you are baking within 24 hours) or the freezer. At the right time, unwrap the dough, allow it to rise at room temperature, and bake it. ☐

Baked Bread 1. Freezing the bread

The best way to maintain that crusty loaf for the longest possible time is to freeze bread. Wrap tightly, either whole or sliced, in a freezer bag. The best way is to defrost an entire frozen loaf overnight in the refrigerator; it can get soggy on the counter, and while it will toast just fine, it makes for a better loaf in the refrigerator. Also, when defrosting, don't forget to unwrap the freezer bag. While it defrosts, this prevents any water from pooling. And not to worry, if defrosting seems daunting: you can always reheat bread straight from the freezer. Try to bake at 325ºF (163ºC) for 25 to 30 minutes for a whole loaf, while slices can be popped right inside the toaster. 2. Store in the paper, never plastic Within two to three days, a fresh loaf of bread is best eaten. If you plan on promptly devouring it, it should be kept on the counter in a paper bag. While the correct idea seems to be stored in plastic, this actually encourages mold growth, resulting in the bread going bad much faster. 3. Bread boxes Bread boxes are a great way to store bread and a fun way to make your kitchen more stylish. They have small holes in them that make it possible to circulate just a little air, keeping the bread from molding. Try to toss in a slice of bread with your loaf if you have pest concerns and prefer to keep bread in an airtight container. Water will be attracted by the slice with more surface area and help control the moisture content in your container. 4. The place to store bread Where your loaf is stored can be as important as how you store it. Keeping

bread in the fridge will dry out paper-bagged bread and mold it more quickly with plastic bagged bread. This comes from all the heat put out by your refrigerator. Same for storage near a dishwasher; it is not bread-friendly to store the excess heat and moisture these appliances give off. Always store in a cool and dry area of your kitchen. Most probably try to store it in a deep drawer or cabinet. 5. Reusable bread bags Try a reusable bread bag if you are looking for a more versatile or ecofriendly way to conserve your bread. These days, there are more on the market, and many are washable by machine and work great in the freezer. Take them to the store with you and toss that fresh loaf right in. This can be a nice alternative to a torn paper bag that always seems to let crumbs escape onto the counter. Reusable bags are made from breathable materials, so without waste, they act like a paper bag.

The Only Ingredients You Need The ingredients needed for bread making are very simple: flour, yeast, salt, and liquid. There are other ingredients that add flavor, texture, and nutrition to your

bread, such as sugar, fats, and

eggs. The basic ingredients include:

Flour is the foundation of bread. The protein and gluten in flour forms a network that traps the carbon dioxide and alcohol produced by the yeast. Flour also provides simple sugar to feed the yeast and it provides flavor, depending on the type of flour used in the recipe.

Yeast is a living organism that multiplies when the right amount of moisture, food, and heat are applied. Rapidly multiplying yeast gives off carbon dioxide and ethyl alcohol. When yeast is allowed to go through its life cycle completely, the finished bread is more flavorful. The best yeast for bread machines is bread machine yeast or active dry yeast, depending on your bread machine model.

Salt strengthens gluten and slows the rise of the bread by retarding the action of the yeast. A slower rise allows the flavors of the bread to develop better, and it will be less likely the bread will rise too much.

Liquid activates the yeast and dissolves the other ingredients. The most commonly used liquid is water, but ingredients such as milk can also be substituted. Bread made with water will have a crisper crust, but milk produces rich, tender bread that offers more nutrition and browns easier.

Oils and fats add flavor, create a tender texture, and help brown the crust. Bread made with fat stays fresh longer because moisture loss in the bread is slowed. This component can also inhibit gluten formation, so the bread does not rise as high.

Sugar is the source of food for the yeast. It also adds sweetness, tenderness, and color to the crust. Too much sugar can inhibit gluten growth or cause the dough to rise too much and collapse. Other sweeteners can replace sugar,

such as honey, molasses, maple syrup, brown sugar, and corn syrup.

Eggs add protein, flavor, color, and a tender crust. Eggs contain an emulsifier, lecithin, which helps create a consistent texture, and a leavening agent, which helps the bread rise well.

Frequently Asked Questions Q: How expensive is a bread machine? A: Some automated control machines are a bit pricey since they do not need your supervision, but some machines require your full-time attention, so keep that fact in mind. Q: How is a bread machine different from an oven? A: An oven is like a box that helps you to cook the bread or any other food you like. With the technical advancements, various ovens come with different configurations and help you to cook various complex food items very efficiently. Whereas a bread machine is a machine specially designed to make bread. All one has to do is put all the ingredients of the bread-making in the device, and after two to three hours, one will get a perfectly baked bread. Q: Can one wash the bread machine in a dishwasher? A: The pan or the container of the bread machine can be easily washed in the dishwasher. Q: How to set the bread machine at home? A: When you buy a bread machine, a user's manual will be provided to you with step-by-step instructions on how to set up the bread machine and even how to use the machine on your own.

Chapter 2 Basic Breads Simple Almond Bread Serves 12 1 cup, plus 2 tablespoons water 3 tablespoons agave nectar 2 tablespoons butter, unsalted 1½ cups bread flour 1½ cups whole wheat flour ¼ cup slivered almonds, toasted 1 teaspoon salt 1½ teaspoons quick active dry yeast 1. 2. 3. 4.

Add all of the ingredients in bread machine pan in the order they appear above, reserving yeast. Make a well in the center of the dry ingredients and add the yeast. Select the Basic cycle, light or medium crust color, and press Start. Remove baked bread from pan and cool on a rack before slicing.

Pretzel Rolls Serves 4 1 cup warm water 1 egg white, beaten 2 tablespoons oil 3 cups all-purpose flour ½ teaspoon salt 1 tablespoon granulated sugar 1 package dry yeast Coarse sea salt, for topping ¹⁄₃ cup baking soda (for boiling process) Flour, for surface 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.

Place the ingredients in bread machine pan in the order listed above, reserving yeast Make a well in the center of the dry ingredients and add the yeast. Select Dough cycle and press Start. Remove the dough out onto a lightly floured surface and divide dough into four parts. Roll the four parts into balls. Place on greased cookie sheet and let rise uncovered for about 20 minutes or until puffy. In a 3-quart saucepan, combine 2 quarts of water and baking soda and bring to a boil. Preheat an oven to 425ºF (220ºC). Lower 2 pretzels into the saucepan and simmer for 10 seconds on each side. Lift from water with a slotted spoon and return to greased cookie sheet; repeat with remaining pretzels. Let dry briefly. Brush with egg white and sprinkle with coarse salt. Bake in preheated oven for 20 minutes or until golden brown. Let cool slightly before serving.

Classic Pumpernickel Bread Serves 12 1¼ cups lukewarm water ¼ cup molasses 2 tablespoons unsweetened cocoa powder 1 teaspoon sea salt 1 cup whole wheat flour 1 cup rye flour 2 cups unbleached all-purpose flour 2½ tablespoons vegetable oil 1½ tablespoons packed brown sugar 1 tablespoon caraway seeds 2½ teaspoons instant yeast 1. 2. 3. 4. 5.

Note: all ingredients should be at room temperature before baking. Add all of the ingredients in the order listed above, reserving yeast. Make a well in the center of the dry ingredients and add the yeast . Set the bread maker on Whole Wheat cycle, select crust color, and press Start. Remove and let the loaf cool for 15 minutes before slicing.

Homemade Slider Buns Serves 18 1¼ cups milk 1 egg 2 tablespoons butter ¾ teaspoon salt ¼ cup white sugar 3¾ cups all-purpose flour 1 package active dry yeast Flour, for surface 1. 2. 3. 4. 5. 6.

Add all ingredients to the pan of your bread maker in the order listed above. Set bread machine to Dough cycle. Once the Dough cycle is complete, roll dough out on a floured surface to about a 1-inch thickness. Cut out 18 buns with a biscuit cutter or small glass and place them on a greased baking sheet. Let buns rise about one hour or until they have doubled in size. Bake at 350ºF (180ºC) for 10 minutes. Brush the tops of baked buns with melted butter and serve.

Everyday White Bread Makes 1 pound ¾ cup water, at 80ºF (27ºC) to 90ºF (32ºC) 1 tablespoon melted butter, cooled 1 tablespoon sugar ¾ teaspoon salt 2 tablespoons skim milk powder 2 cups white bread flour ¾ teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Buttermilk Whole-Wheat Bread Makes 1 pound ²⁄₃ cup buttermilk, at 80ºF (27ºC) to 90ºF (32ºC) 1 tablespoon melted butter, cooled 1 tablespoon honey ¾ cup whole-wheat flour 1¼ cups white bread flour 1⅛ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Sweet Dinner Rolls Serves 16 ½ cup warm water ½ cup warm milk 1 egg ¹⁄₃ cup butter, unsalted and softened ¹⁄₃ cup sugar 1 teaspoon salt 3¾ cups all-purpose flour 1 (¼-ounce / 7.1-g) package active dry yeast ¼ cup butter, softened Flour, for surface 1. 2. 3. 4. 5.

6. 7. 8.

Place ingredients in the bread pan in the following order: water, milk, egg, butter, sugar, salt, and flour. Reserve yeast. Make a well in the center of the dry ingredients and add the yeast. Select Dough cycle and press Start. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half and roll each half into a 12-inch circle, spread ¼ cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at the wide end and roll gently but tight. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Preheat oven to 400ºF (205ºC) and bake rolls in preheated oven for 10 to 15 minutes, until golden. Serve warm.

Caraway Rye Bread Serves 12 1 cup water 1½ teaspoons salt 2 tablespoons sugar 1 tablespoon butter 2 teaspoons caraway seed 2 cups bread flour 1 cup rye flour 1½ teaspoons quick active yeast 1. 2. 3. 4.

Place all of the ingredients except yeast in the bread maker pan in the order listed. Make a well in the center of the dry ingredients and add the yeast. Choose the Basic cycle for 1½-pound (680-g) loaf and medium crust color. Press Start. Remove bread when done and allow to cool for 10 minutes before slicing with a bread knife.

Vanilla Friendship Bread Serves 12 1 cup Amish Friendship Bread Starter 3 eggs ²⁄₃ cup vegetable oil ¼ cup milk 1 cup sugar ½ teaspoon vanilla extract 2 teaspoons cinnamon 1½ teaspoons baking powder ½ teaspoon salt ½ teaspoon baking soda 2 cups flour 2 small boxes instant vanilla pudding 1. 2. 3. 4. 5. 6.

Add all of the wet ingredients into the bread maker pan. Add in dry ingredients, except sugar and cinnamon. Set bread machine on Sweet cycle, light crust color and press Start. During the last 30 minutes of baking, lift lid and quickly add ¼ cup sugar and ¼ teaspoon of cinnamon. When finished baking, leave in bread machine for 20 minutes to rest. Remove from baking pan and put loaf on a cooling rack.

Cornmeal Bagels Serves 9 1 cup warm water 1½ teaspoons salt 2 tablespoons sugar 3 cups bread flour 2¼ teaspoons active dry yeast 3 quarts boiling water 3 tablespoons white sugar 1 tablespoon cornmeal 1 egg white Flour, for surface 1. 2. 3. 4. 5. 6.

7. 8. 9. 10. 11. 12. 13. 14.

Place in the bread machine pan in the following order: warm water, salt, sugar, and flour. Make a well in the center of the dry ingredients and add the yeast. Select Dough cycle and press Start. When Dough cycle is complete, remove pan and let dough rest on a lightly floured surface. Stir 3 tablespoons of sugar into the boiling water. Cut dough into 9 equal pieces and roll each piece into a small ball. Flatten each ball with the palm of your hand. Poke a hole in the middle of each using your thumb. Twirl the dough on your finger to make the hole bigger, while evening out the dough around the hole. Sprinkle an ungreased baking sheet with 1 teaspoon cornmeal. Place the bagel on the baking sheet and repeat until all bagels are formed. Cover the shaped bagels with a clean kitchen towel and let rise for 10 minutes. Preheat an oven to 375ºF (190ºC). Carefully transfer the bagels, one by one, to the boiling water. Boil for 1 minute, turning halfway. Drain on a clean towel. Arrange boiled bagels on the baking sheet. Glaze the tops with egg white and sprinkle any toppings you desire. Bake for 20 to 25 minutes or until golden brown. Let cool on a wire rack before serving.

Southern Cornbread Serves 10 2 fresh eggs, at room temperature 1 cup milk ¼ cup butter, unsalted, at room temperature ¾ cup sugar 1 teaspoon salt 2 cups unbleached all-purpose flour 1 cup cornmeal 1 tablespoon baking powder 1. 2. 3.

Add all of the ingredients to your bread maker in the order listed. Select the Quick Bread cycle, light crust color, and press Start. Allow to cool for five minutes on a wire rack and serve warm.

Country White Bread Makes 2 pounds 1²⁄₃ cups water 1½ tablespoons vegetable or light olive oil 1½ tablespoons sugar 4 cups bread flour 2 tablespoons instant potato flakes ¼ cup nonfat dry milk 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1.

2.

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.) 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.

English Muffin Bread Makes 1 pound ²⁄₃ cup buttermilk, at 80ºF (27ºC) to 90ºF (32ºC) 1 tablespoon melted butter, cooled 1 tablespoon sugar ¾ teaspoon salt ¼ teaspoon baking powder 1¾ cups white bread flour 1⅛ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Cracked Wheat Bread Serves 10 1¼ cup plus 1 tablespoon water 2 tablespoons vegetable oil 3 cups bread flour ¾ cup cracked wheat 1½ teaspoons salt 2 tablespoons sugar 2¼ teaspoons active dry yeast 1. 2. 3. 4. 5. 6. 7.

8.

Bring water to a boil. Place cracked wheat in small mixing bowl, pour water over it and stir. Cool to 80ºF (27ºC). Place cracked wheat mixture into pan, followed by all ingredients (except yeast) in the order listed. Make a well in the center of the dry ingredients and add the yeast. Select the Basic Bread cycle, medium color crust, and press Start. Check dough consistency after 5 minutes of kneading. The dough should be a soft, tacky ball. If it is dry and stiff, add water one ½ tablespoon at a time until sticky. If it’s too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished and allow to cool before serving.

Soft Egg Bread Makes 1 pound ½ cup plus 2 tablespoons milk, at 80ºF (27ºC) to 90ºF (32ºC) 2²⁄₃ tablespoons melted butter, cooled 1 egg, at room temperature 2²⁄₃ tablespoons sugar 1 teaspoon salt 2 cups white bread flour ¾ teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Crusted French Bread Makes 1 pound ²⁄₃ cup water, at 80ºF (27ºC) to 90ºF (32ºC) 2 teaspoons olive oil 1 tablespoon sugar ²⁄₃ teaspoon salt 2 cups white bread flour 1 teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for French bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Hot Dog and Hamburger Buns Serves 8 to 10 1¼ cups milk, slightly warmed 1 egg, beaten 2 tablespoons butter, unsalted ¼ cup white sugar ¾ teaspoon salt 3¾ cups bread flour 1¼ teaspoons active dry yeast Flour, for surface 1. 2. 3. 4. 5.

6. 7. 8.

Place all ingredients into the pan of the bread maker in the following order, reserving yeast: milk, egg, butter, sugar, salt, flour. Make a well in the center of the dry ingredients and add the yeast. Select Dough cycle. When cycle is complete, turn out onto floured surface. Cut dough in half and roll each half out to a 1" thick circle. Cut each half into 6 (3½") rounds with inverted glass as a cutter. (For hot dog buns, cut lengthwise into 1-inch-thick rolls, and cut a slit along the length of the bun for easier separation later.) Place on a greased baking sheet far apart and brush with melted butter. Cover and let rise until doubled, about one hour; preheat an oven to 350ºF (180ºC). Bake for 9 minutes.

Let cool and serve with your favorite meats and toppings!

Ritzy Multigrain Bread Serves 12 2¼ cups whole wheat flour ¾ cup ground oatmeal 2 tablespoons wheat bran 2 tablespoons flaxseed meal 2 tablespoons vital wheat gluten 1 tablespoon dough enhancer 1 teaspoon salt 2²⁄₃ teaspoons active dry yeast 2 tablespoons olive oil 1 tablespoon agave nectar 1 tablespoon brown sugar 1 cup warm water (slightly warmer than room temperature) 1. 2. 3. 4. 5.

Set the yeast aside and combine the remaining dry ingredients in a mixing bowl. Add the liquids to the bread maker first, followed by the dry ingredients. Make a small well in the flour and add the yeast. Press Whole Wheat cycle, light crust color, and press Start. Remove loaf when done and lay on a cooling rack until cool to slice.

Mom’s Bread Makes 2 pounds 1½ cups water 2½ tablespoons olive oil 4 cups bread flour 1½ tablespoons buckwheat flour 1½ tablespoons dark rye flour 1½ tablespoons toasted wheat germ 1½ tablespoons powdered fructose 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast 1.

2.

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.) 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.

Honey Wheat Bread Serves 12 4½ cups 100% whole wheat flour 1½ cups warm water ¹⁄₃ cup olive oil ¹⁄₃ cup honey 2 teaspoons salt 1 tablespoon active dry yeast 1. 2. 3. 4. 5. 6.

Add water to the bread maker. Measure and add the oil first, then the honey in the same measuring cup: this will make the honey slip out of the measuring cup more easily. Add salt, then flour. Make a small well in the flour and add the yeast. Set to Wheat Bread cycle, choose crust color, and press Start. Remove and allow to cool on a wire rack when baked, before serving.

Honey Bread Makes 2 pounds ²⁄₃ cup water ²⁄₃ cup milk 2 tablespoons canola oil 3 tablespoons honey 3¾ cups bread flour 1 tablespoon plus 1 teaspoon gluten 1½ teaspoons salt 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast 1.

2.

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.) 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.

Whole-Wheat Bread Makes 1 pound ¾ cup water, at 80ºF (27ºC) to 90ºF (32ºC) 1 tablespoon honey 1 tablespoon melted butter, cooled ½ teaspoon salt 2 cups whole-wheat flour ½ cup white bread flour 1 teaspoon bread machine or instant yeast 6. 7.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. 8. When the loaf is done, remove the bucket from the machine. 9. Let the loaf cool for 5 minutes. 10. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Traditional Italian Bread Makes 1 pound ²⁄₃ cup water, at 80ºF (27ºC) to 90ºF (32ºC) 1 tablespoon olive oil 1 tablespoon sugar ¾ teaspoon salt 2 cups white bread flour 1 teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Italian Restaurant Breadsticks Serves 12 to 16 1½ cups warm water 2 tablespoons butter, unsalted and melted 4¼ cups bread flour 2 tablespoons sugar 1 tablespoon salt 1 package active dry yeast For the Topping: 1 stick unsalted butter, melted 2 teaspoons garlic powder 1 teaspoons salt 1 teaspoon parsley 1. 2. 3. 4. 5.

6. 7. 8. 9. 10. 11. 12. 13.

Add wet ingredients to your bread maker pan. Mix dry ingredients, except yeast, and add to pan. Make a well in the center of the dry ingredients and add the yeast. Set to Dough cycle and press Start. When the dough is done, roll out and cut into strips; keep in mind that they will double in size after they have risen, so roll them out thinner than a typical breadstick to yield room for them to grow. Place on a greased baking sheet. Cover the dough with a light towel and let sit in a warm area for 45 minutes to an hour. Preheat an oven to 400ºF (205ºC). Bake breadsticks for 6 to 7 minutes. Mix the melted butter, garlic powder, salt and parsley in a small mixing bowl. Brush the bread sticks with half the butter mixture; return to oven and bake for 5 to 8 additional minutes. Remove breadsticks from the oven and brush the other half of the butter mixture. Allow to cool for a few minutes before serving.

Potato Bread Serves 12 ¾ cup water ²⁄₃ cup instant mashed potatoes 1 egg 2 tablespoons butter, unsalted 2 tablespoons white sugar ¼ cup dry milk powder 1 teaspoon salt 3 cups bread flour 1½ teaspoons active dry yeast 1. 2. 3. 4.

Add the ingredients to bread maker in the order listed above. Reserve yeast for next step. Make a well in the center of the dry ingredients and add the yeast. Press Basic bread cycle, choose light to medium crust color, and press Start. Remove from bread pan and allow to cool on a wire rack before serving.

Oat Bran Molasses Bread Makes 1 pound ½ cup water, at 80ºF (27ºC) to 90ºF (32ºC) 1½ tablespoons melted butter, cooled 2 tablespoons black-strap molasses ¼ teaspoon salt ⅛ teaspoon ground nutmeg ½ cup oat bran 1½ cups whole-wheat bread flour 1⅛ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Whole-Wheat/Whole-Grain bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Quick Oatmeal Bread Makes 1 pound ¾ cup water, at 80ºF (27ºC) to 90ºF (32ºC) 2 tablespoons melted butter, cooled 2 tablespoons sugar 1 teaspoon salt ¾ cup quick oats 1½ cups white bread flour 1 teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Rustic Bread Serves 12 2 tablespoons full rounded yeast 2 cups white bread flour 1½ tablespoons sugar 1 tablespoon salt 1 cup water For the Topping: Olive oil Poppy seeds 1. 2. 3. 4. 5.

Add water first, then add the dry ingredients to the bread machine, reserving yeast. Make a well in the center of the dry ingredients and add the yeast. Choose French cycle, light crust color, and push Start. When bread is finished, coat the top of loaf with a little olive oil and lightly sprinkle with poppy seeds. Allow to cool slightly and serve warm with extra olive oil for dipping.

Golden Raisin Bread Makes 1 pound ¾ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 1 tablespoon melted butter, cooled 1 tablespoon sugar ¾ teaspoon salt ½ teaspoon ground cinnamon 2 cups white bread flour 1 teaspoon bread machine or instant yeast ½ cup golden raisins 1. 2. 3. 4. 5. 6.

Place the ingredients, except the raisins, in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. Add the raisins at the raisin/nut signal. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Cocoa Rye Bread Makes 1 pound ²⁄₃ cup water, at 80ºF (27ºC) to 90ºF (32ºC) 1 tablespoon melted butter, cooled ¼ cup molasses ¼ teaspoon salt 1 tablespoon unsweetened cocoa powder Pinch ground nutmeg ½ cup rye flour 1¼ cups white bread flour 1⅛ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Absolute Whole Wheat Bread Makes 1 pound ¾ cup water, at 80ºF (27ºC) to 90ºF (32ºC) 1½ tablespoons melted butter, cooled 1½ tablespoons honey ¾ teaspoon salt 2 cups whole-wheat bread flour 1 teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Whole-Wheat/Whole-Grain bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Whole-Milk Bread Makes 2 pounds 1¹⁄₃ cups whole milk 2 tablespoons unsalted butter or margarine, cut into pieces 4 cups bread flour 2 tablespoons sugar 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1.

2.

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.) 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.

Crusted Sourdough Bread Serves 12 Sourdough Starter: 1½ teaspoons quick active dry yeast 4 cups warm water 3 cups all-purpose flour 4 teaspoons sugar Bread: ½ cup water 3 cups bread flour 2 tablespoons sugar 1½ teaspoons salt 1 teaspoon quick active dry yeast 1. 2. 3. 4.

5. 6.

Prepare the sourdough starter at least one week before baking the bread by dissolving 1½ teaspoons yeast in warm water in a glass bowl. Stir in 3 cups flour and the 4 teaspoons sugar. Beat with electric mixer on medium speed for 1 minute or until smooth. Cover loosely and let stand at room temperature for one week or until mixture is bubbly and has a sour aroma; when ready, cover tight and refrigerate until ready to use. When you are ready to bake the bread, measure out 1 cup of the sourdough starter and all of the remaining bread ingredients carefully, placing in bread machine pan the wet ingredients first, then dry ingredients. Select Basic and Medium Crust, then press Start. Remove baked bread from pan and cool on a wire rack.

Southern Cornmeal Bread Makes 2 pounds 1 cup buttermilk, at 80ºF (27ºC) to 90ºF (32ºC) ¼ cup melted butter, cooled 2 eggs, at room temperature 1¹⁄₃ cups all-purpose flour 1 cup cornmeal ¼ cup sugar 1 tablespoon baking powder 1 teaspoon salt 1. 2. 3. 4. 5. 6. 7.

Place the buttermilk, butter, and eggs in your in your bread machine as recommended by the manufacturer. Program the machine for Quick/Rapid bread and press Start. While the wet ingredients are mixing, stir together the flour, cornmeal, sugar, baking powder, and salt in a small bowl. After the first fast mixing is done and the machine signals, add the dry ingredients. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Sugary Wheat Bread Makes 1 pound ½ cup water, at 80ºF (27ºC) to 90ºF (32ºC) ¼ cup milk, at 80ºF (27ºC) 2 teaspoons melted butter, cooled 2 tablespoons honey 1 tablespoon molasses 1 teaspoon sugar 1 tablespoon skim milk powder ½ teaspoon salt 1 teaspoon unsweetened cocoa powder 1¼ cups whole-wheat flour 1 cup white bread flour 1 teaspoon bread machine yeast or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Pumpernickel Bread Makes 1 pound ½ cup water, at 80ºF (27ºC) to 90ºF (32ºC) ¼ cup brewed coffee, at 80ºF (27ºC) to 90ºF (32ºC) 2 tablespoons dark molasses 5 teaspoons sugar 4 teaspoons melted butter, cooled 1 tablespoon powdered skim milk 1 teaspoon salt 4 teaspoons unsweetened cocoa powder ²⁄₃ cup dark rye flour ½ cup whole-wheat bread flour 1 teaspoon caraway seeds 1 cup white bread flour 1½ teaspoons bread machine or active dry yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Brioche Serves 12 ¼ cup milk 2 eggs 4 tablespoons butter 1½ tablespoons vanilla sugar ¼ teaspoon salt 2 cups flour 1½ teaspoon yeast 1 egg white, for finishing 1. 2. 3. 4. 5. 6.

7. 8. 9.

Place wet ingredients (except egg white for finishing) into your bread machine. Add dry ingredients, except for yeast. Make a well inside the flour and then add the yeast into the well. Set to Dough cycle and press Start. Remove dough, place dough on floured surface and divide into 12 equal size rolls. Pinch walnut-sized ball of dough off each roll, making a smaller ball; make indent on top of roll and wet with milk; attach small ball to top making the traditional brioche shape. Let rise for 30 minutes until almost double in size. Preheat oven to 375ºF (190ºC). Beat egg white, brush tops of brioche rolls, and bake at 375ºF (190ºC) for 10 to 12 minutes, or until golden on top. Cool on rack before serving.

Bran Bread Makes 1 pound ¾ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 1½ tablespoons melted butter, cooled 2 tablespoons sugar 1 teaspoon salt ¼ cup wheat bran 1¾ cups white bread flour 1 teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Ordinary White Bread Serves 16 1 cup warm water 2 tablespoons agave nectar ¼ cup applesauce 3 cups bread flour 1 teaspoon salt 2¼ teaspoons rapid rise yeast 1. 2. 3. 4. 5. 6.

Add liquid ingredients to the bread pan. Measure and add dry ingredients (except yeast) to the bread pan. Make a well in the center of the dry ingredients and add the yeast. Snap the baking pan into the bread maker and close the lid. Choose the Basic setting, preferred crust color and press Start. Remove and allow to cool on a wire rack when baked, before serving.

Chapter 3 Gluten-Free Breads Gluten-Free Brown Bread Serves 12 2 large eggs, lightly beaten 1¾ cups warm water 3 tablespoons canola oil 1 cup brown rice flour ¾ cup oat flour ¼ cup tapioca starch 1¼ cups potato starch 1½ teaspoons salt 2 tablespoons brown sugar 2 tablespoons gluten-free flaxseed meal ½ cup nonfat dry milk powder 2½ teaspoons xanthan gum 3 tablespoons psyllium, whole husks 2½ teaspoons gluten-free yeast for bread machines 1. 2. 3. 4. 5. 6.

Add the eggs, water and canola oil to the bread maker pan and stir until combined. Whisk all of the dry ingredients except the yeast together in a large mixing bowl. Add the dry ingredients on top of the wet ingredients. Make a well in the center of the dry ingredients and add the yeast. Set Gluten-Free cycle, medium crust color, and press Start. When the bread is done, lay the pan on its side to cool before slicing to serve.

Dairy-Free and Gluten-Free Bread Serves 12 1½ cups warm water 2 teaspoons active dry yeast 2 teaspoons sugar 2 eggs, room temperature 1 egg white, room temperature 1½ tablespoons apple cider vinegar 4½ tablespoons olive oil 3¹⁄₃ cups multi-purpose gluten-free flour 1. 2. 3. 4. 5. 6. 7.

Add the yeast and sugar to the warm water and stir to mix in a large mixing bowl; set aside until foamy, about 8 to 10 minutes. Whisk the 2 eggs and 1 egg white together in a separate mixing bowl and add to baking pan of bread maker. Add apple cider vinegar and oil to baking pan. Add foamy yeast/water mixture to baking pan. Add the multi-purpose gluten-free flour on top. Set for Gluten-Free bread setting and Start. Remove and invert pan onto a cooling rack to remove the bread from the baking pan. Allow to cool completely before slicing to serve.

Gluten-Free French Boule Serves 12 3¼ cups gluten-free flour mix 1 tablespoon active dry yeast 1½ teaspoons kosher salt 1 tablespoon guar gum 1¹⁄₃ cups warm water 2 large eggs, room temperature 2 tablespoons, plus 2 teaspoons olive oil 1 tablespoon honey Directions: 1. 2. 3. 4. 5. 6. 7.

Combine all of the dry ingredients, except the yeast, in a large mixing bowl; set aside. Whisk together the water, eggs, oil, and honey in a separate mixing bowl. Pour the wet ingredients into the bread maker. Add the dry ingredients on top of the wet ingredients. Make a well in the center of the dry ingredients and add the yeast. Set to Gluten-Free setting and press Start. Remove baked bread and allow to cool completely. Hollow out and fill with soup or dip to use as a boule, or slice for serving.

Gluten-Free Pizza Serves 6 to 8 3 large eggs, room temperature ½ cup olive oil 1 cup milk ½ cup water 2 cups rice flour 1 cup cornstarch, and extra for dusting ½ cup potato starch ½ cup sugar 2 tablespoons yeast 3 teaspoons xanthan gum 1 teaspoon salt 1. 2. 3. 4. 5.

Combine the wet ingredients in a separate bowl and pour into the bread maker pan. Combine the dry ingredients except yeast and add to pan. Make a well in the center of the dry ingredients and add the yeast. Select Dough cycle and press Start. When dough is finished, press it out on a surface lightly sprinkled with corn starch and create a pizza shape. Use this dough with your favorite toppings and pizza recipe!

Gluten-Free Pull-Apart Rolls Serves 9 1 cup warm water 2 tablespoons butter, unsalted 1 egg, room temperature 1 teaspoon apple cider vinegar 2¾ cups gluten-free almond-blend flour 1½ teaspoons xanthan gum ¼ cup sugar 1 teaspoon salt 2 teaspoons active dry yeast 1. 2. 3. 4. 5. 6. 7. 8. 9.

Add wet ingredients to the bread maker pan. Mix dry ingredients except for yeast, and put in pan. Make a well in the center of the dry ingredients and add the yeast. Select Dough cycle and press Start. Spray an 8-inch round cake pan with non-stick cooking spray. When Dough cycle is complete, roll dough out into 9 balls, place in cake pan, and baste each with warm water. Cover with a towel and let rise in a warm place for 1 hour. Preheat oven to 400ºF (205ºC). Bake for 26 to 28 minutes; until golden brown.

Brush with butter and serve.

Gluten-Free Raisin Bread Serves 12 ¾ cup almond milk 2 tablespoons flax meal 6 tablespoons warm water 1½ teaspoons apple cider vinegar 2 tablespoons butter 1½ tablespoons honey 1²⁄₃ cups brown rice flour ¼ cup corn starch 2 tablespoons potato starch 1 ½ teaspoons xanthan gum 1 tablespoon cinnamon ½ teaspoon salt 1 teaspoon active dry yeast ½ cup raisins 1. 2. 3. 4. 5. 6. 7. 8.

Mix together flax and water and let stand for 5 minutes. Combine dry ingredients in a separate bowl, except for yeast. Add wet ingredients to the bread machine. Add the dry mixture on top and make a well in the middle of the dry mixture. Add the yeast to the well. Set to Gluten Free, light crust color, and press Start. After first kneading and rise cycle, add raisins. Remove to a cooling rack when baked and let cool for 15 minutes before slicing.

Gluten-Free Ricotta Sourdough Bread Serves 12 1 cup water 3 eggs ¾ cup ricotta cheese ¼ cup honey ¼ cup vegetable oil 1 teaspoon cider vinegar ¾ cup gluten-free sourdough starter 2 cups white rice flour ²⁄₃ cup potato starch ¹⁄₃ cup tapioca flour ½ cup dry milk powder 3½ teaspoons xanthan gum 1½ teaspoons salt 1. 2. 3. 4. 5.

Combine wet ingredients and pour into bread maker pan. Mix together dry ingredients in a large mixing bowl, and add on top of the wet ingredients. Select Gluten-Free cycle and press Start. Remove the pan from the machine and allow the bread to remain in the pan for approximately 10 minutes. Transfer to a cooling rack before slicing.

Easy Gluten-Free Sandwich Bread Serves 12 1 ½ cups sorghum flour 1 cup tapioca starch or potato starch (not potato flour!) ½ cup gluten-free millet flour or gluten-free oat flour 2 teaspoons xanthan gum 1 ¼ teaspoons fine sea salt 2 ½ teaspoons gluten-free yeast for bread machines 1 ¼ cups warm water 3 tablespoons extra virgin olive oil 1 tablespoon honey or raw agave nectar ½ teaspoon mild rice vinegar or lemon juice 2 organic free-range eggs, beaten 1. 2. 3. 4. 5.

Whisk together the dry ingredients except the yeast and set aside. Add the liquid ingredients to the bread maker pan first, then gently pour the mixed dry ingredients on top of the liquid. Make a well in the center of the dry ingredients and add the yeast. Set for Rapid 1 hour 20 minutes, medium crust color, and press Start. Transfer to a cooling rack for 15 minutes before slicing to serve.

Gluten-Free Whole Grain Bread Serves 12 ²⁄₃ cup sorghum flour ½ cup buckwheat flour ½ cup millet flour ¾ cup potato starch 2¼ teaspoons xanthan gum 1¼ teaspoons salt ¾ cup skim milk ½ cup water 1 tablespoon instant yeast 5 teaspoons agave nectar, separated 1 large egg, lightly beaten 4 tablespoons extra virgin olive oil ½ teaspoon cider vinegar 1 tablespoon poppy seeds 1. 2.

3. 4. 5. 6. 7. 8.

Whisk sorghum, buckwheat, millet, potato starch, xanthan gum, and sea salt in a bowl and set aside. Combine milk and water in a glass measuring cup. Heat to between 110ºF (43ºC) and 120ºF (49ºC); add 2 teaspoons of agave nectar and yeast and stir to combine. Cover and set aside for a few minutes. Combine the egg, olive oil, remaining agave, and vinegar in another mixing bowl; add yeast and milk mixture. Pour wet ingredients into the bottom of your bread maker. Top with dry ingredients. Select Gluten-Free cycle, light color crust, and press Start. After second kneading cycle sprinkle with poppy seeds. Remove pan from bread machine. Leave the loaf in the pan for about 5 minutes before cooling on a rack. Enjoy!

Grain-Free Chia Seeds Bread Serves 12 1 cup warm water 3 large organic eggs, room temperature ¼ cup olive oil 1 tablespoon apple cider vinegar 1 cup gluten-free chia seeds, ground to flour 1 cup almond meal flour ½ cup potato starch ¼ cup coconut flour ¾ cup millet flour 1 tablespoon xanthan gum 1½ teaspoons salt 2 tablespoons sugar 3 tablespoons nonfat dry milk 6 teaspoons instant yeast 1. 2. 3. 4. 5.

Whisk wet ingredients together and add to the bread maker pan. Whisk dry ingredients, except yeast, together and add on top of wet ingredients. Make a well in the dry ingredients and add yeast. Select Whole Wheat cycle, light crust color, and press Start. Allow to cool completely before serving.

Grain-Free Pumpkin Pie Bread Serves 12 ¼ cup olive oil 2 large eggs, beaten 1 tablespoon bourbon vanilla extract 1 cup canned pumpkin 4 tablespoons honey ¼ teaspoon lemon juice ½ cup buckwheat flour ¼ cup millet flour ¼ cup sorghum flour ½ cup tapioca starch 1 cup light brown sugar 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon sea salt 1 teaspoon xanthan gum 1 teaspoon ground cinnamon 1 teaspoon allspice 1 to 2 tablespoons peach juice 1. 2. 3. 4. 5. 6. 7.

Mix dry ingredients together in a bowl and put aside. Add wet ingredients to pan, except peach juice. Add mixed dry ingredients to bread maker pan. Set to Sweet bread cycle, light or medium crust color, and press Start. As it begins to mix the ingredients, use a soft silicone spatula to scrape down the sides. If the batter is stiff, add one tablespoon at a time of peach juice until the batter becomes slightly thinner than muffin batter. Close the lid and allow to bake. Remove to a cooling rack for 20 minutes before slicing.

Grain-Free Oat Bread Serves 12 1¼ cups warm water 3 tablespoons honey 2 eggs 3 tablespoons butter, melted 1¼ cups gluten-free oats 1¼ cups brown rice flour ½ cup potato starch 2 teaspoons xanthan gum 1½ teaspoons sugar ¾ teaspoon salt 1½ tablespoons active dry yeast 1. 2. 3. 4.

Add ingredients in the order listed above, except for yeast. Make a well in the center of the dry ingredients and add the yeast. Select Gluten-Free cycle, light crust color, and press Start. Remove bread and allow the bread to cool on its side on a cooling rack for 20 minutes before slicing to serve.

Gluten-Free Paleo Bread Serves 16 4 tablespoons chia seeds 1 tablespoon flax meal ¾ cup, plus 1 tablespoon water ¼ cup coconut oil 3 eggs, room temperature ½ cup almond milk 1 tablespoon honey 2 cups almond flour 1¼ cups tapioca flour ¹⁄₃ cup coconut flour 1 teaspoon salt ¼ cup flax meal 2 teaspoons cream of tartar 1 teaspoon baking soda 2 teaspoons active dry yeast 1.

Combine the chia seeds and tablespoon of flax meal in a mixing bowl; stir in the water and set aside. 2. Melt the coconut oil in a microwave-safe dish, and let it cool down to lukewarm. 3. Whisk in the eggs, almond milk and honey. 4. Whisk in the chia seeds and flax meal gel and pour it into the bread maker pan. 5. Stir the almond flour, tapioca flour, coconut flour, salt and ¼ cup of flax meal together. 6. Mix the cream of tartar and baking soda in a separate bowl and combine it with the other dry ingredients. 7. Pour the dry ingredients into the bread machine. 8. Make a little well on top and add the yeast. 9. Start the machine on the Wheat cycle, light or medium crust color, and press Start. 10. Remove to cool completely before slicing to serve.

Gluten-Free Potato Bread Serves 12 1 medium russet potato, baked, or mashed leftovers 2 packets gluten-free quick yeast 3 tablespoons honey ¾ cup warm almond milk 2 eggs, 1 egg white 3²⁄₃ cups almond flosur ¾ cup tapioca flour 1 teaspoon sea salt 1 teaspoon dried chives 1 tablespoon apple cider vinegar ¼ cup olive oil 1. 2. 3. 4. 5. 6. 7.

Combine all of the dry ingredients, except the yeast, in a large mixing bowl; set aside. Whisk together the milk, eggs, oil, apple cider, and honey in a separate mixing bowl. Pour the wet ingredients into the bread maker. Add the dry ingredients on top of the wet ingredients. Create a well in the dry ingredients and add the yeast. Set to Gluten-Free bread setting, light crust color, and press Start. Allow to cool completely before slicing.

Gluten-Free Sorghum Bread Serves 12 1½ cups sorghum flour 1 cup tapioca starch ½ cup brown or white sweet rice flour 1 teaspoon xanthan gum 1 teaspoon guar gum ½ teaspoon salt 3 tablespoons sugar 2¼ teaspoons instant yeast 3 eggs (room temperature, lightly beaten) ¼ cup oil 1½ teaspoons vinegar ¾ to 1 cup milk, 105ºF (41ºC) to 115ºF (46ºC) 1. 2. 3. 4. 5.

Combine the dry ingredients in a mixing bowl, except for yeast. Add the wet ingredients to the bread maker pan, then add the dry ingredients on top. Make a well in the center of the dry ingredients and add the yeast. Set to Basic bread cycle, light crust color, and press Start. Remove and lay on its side to cool on a wire rack before serving.

Chapter 4 No-Yeast Quick Breads Dried Cranberry Tea Bread Makes 2 pounds 1½ cups dried cranberries Boiling water 2 large eggs 2 teaspoons almond extract 1 teaspoon vanilla extract ¼ cup canola or vegetable oil ¾ cup frozen unsweetened apple juice concentrate, thawed 1 cup sugar 1¼ cups unbleached all-purpose flour 1 cup whole wheat pastry flour 1 tablespoon baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon fresh-ground nutmeg ½ teaspoon salt 1. 2. 3.

4.

5.

Cover the cranberries with boiling water in a small bowl, and let stand for 20 minutes to soften. Drain and pat dry with paper towels. Set aside. Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the cranberries with the dry ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing. Wrap tightly in plastic wrap and store in the refrigerator.

Fig Bread Makes 2 pounds 1 cup apple juice 4 tablespoons unsalted butter, cut into pieces ½ pound (227 g) dried figs, stemmed and cut into quarters (1 cup) Grated zest of 1 orange 2 large eggs 1 teaspoon vanilla extract ¹⁄₃ cup sugar 2 cups unbleached all-purpose flour 2½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1.

2. 3. 4.

5.

Heat the apple juice and butter over medium-low heat in a small saucepan on the stove top, or in a microwave-proof bowl in the microwave, until the butter is melted. Remove from the heat and add the figs and orange zest. Set aside to cool to room temperature, about 1 hour. Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the apple-fig mixture with the liquid ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and chill overnight or up to 3 days before serving.

Banana and Walnut Bread Makes 2 pounds 1½ cups mashed overripe bananas (about 2 large) ¼ cup sour cream (any type) ½ cup vegetable oil 2 large eggs 1 teaspoon vanilla extract ½ cup sugar ¹⁄₃ cup light brown sugar ¹⁄₃ cup dark brown sugar 2 cups unbleached all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup coarsely chopped walnuts 1. 2. 3.

4.

5.

Combine the sour cream and the bananas in a small bowl and mash together with a fork. The mixture can be used immediately or placed in the refrigerator overnight. Place the banana mixture and the rest of the ingredients in the bread pan according to the order in the manufacturer’s instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. When the machine beeps at the end of the cycle, check the bread for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and store in the refrigerator.

Dark and White Chocolate Bread Makes 2 pounds 1 cup plain yogurt ¼ cup buttermilk 2 large eggs ¼ cup vegetable oil 2 teaspoons vanilla extract ²⁄₃ cup light brown sugar 2½ cups unbleached all-purpose flour ¹⁄₃ cup unsweetened Dutch-process cocoa powder ½ teaspoon baking powder 1½ teaspoons baking soda ½ teaspoon instant espresso powder ¼ teaspoon salt 1 cup white chocolate chips or chunks broken off a bar of white chocolate 1. 2. 3.

4.

Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The cake is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing. Wrap tightly in plastic wrap and store at room temperature.

Bourbon Nut Bread Makes 2 pounds ¼ cup nut oil or vegetable oil 2 large eggs 1½ teaspoons almond extract 1½ cups sour cream ½ cup bourbon 1 cup light brown sugar 2¼ cups unbleached all-purpose flour 2½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1½ teaspoons ground nutmeg 1 teaspoon instant espresso powder 1¼ cups coarsely chopped pecans or walnuts 1. 2. 3.

4.

Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and chill overnight, or for up to 3 days, before serving.

Best Cardamom Bread Makes 2 pounds ¹⁄₃ cup vegetable oil 3 large eggs ¼ cup buttermilk 1 tablespoon vanilla extract 1 cup sour cream ¾ cup sugar 2¼ cups unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2½ teaspoons ground cardamom ½ teaspoon salt 1. 2. 3.

4.

Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing. Wrap tightly in plastic wrap and store at room temperature.

Coconut Bread Recipe Makes 2 pounds 1¼ cups shredded unsweetened coconut 1⅛ cups half-and-half (regular or fat-free) 2 large eggs ¼ cup canola oil 2 teaspoons coconut extract 1 teaspoon vanilla extract ¾ cup sugar 2 cups unbleached all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 1. 2.

3. 4.

5.

6.

Preheat the oven to 350ºF (180ºC). Sprinkle the coconut on an ungreased baking sheet and toast in the oven until lightly browned, about 3 minutes. Transfer immediately to a small bowl and let cool to room temperature. Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the coconut with the dry ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing. Wrap tightly in plastic wrap and store at room temperature.

Granola Fruit Bread Makes 2 pounds ¾ cup milk ¼ cup plain yogurt ½ cup vegetable or nut oil 2 large eggs Grated zest of 1 lemon 1 teaspoon vanilla extract ¾ cup sugar 1 cup whole wheat pastry flour 1 cup unbleached all-purpose flour ¾ cup granola ½ cup chopped dried pineapple or golden raisins 1 tablespoon baking powder ½ teaspoon ground cinnamon or apple pie spice ½ teaspoon salt 1. 2.

3.

4.

Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and lumpy. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Brush the top with some melted butter if you like. Wrap tightly in plastic wrap and store at room temperature or refrigerate.

Orange Poppy Seed Bread Makes 2 pounds For the Bread: 3 tablespoons poppy seeds ½ cup milk 2 large eggs ¹⁄₃ cup vegetable oil 1 cup sugar 1½ cups unbleached all-purpose flour 2 teaspoons baking powder Grated zest of 2 oranges ½ teaspoon salt For the Orange Syrup: ¼ cup sugar ¼ cup fresh orange juice 1. 2. 3. 4. 5.

6.

Combine the poppy seeds and milk in a bowl. Cover with plastic wrap and refrigerate for 1 hour to macerate and meld the flavors. Place the bread ingredients in the pan according to the order in the manufacturer’s instructions, adding the poppy seeds and milk with the liquid ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. While the loaf is baking, make the orange syrup. Combine the sugar and orange juice in a small saucepan and heat over low heat until the sugar just dissolves. Set aside. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread. When the bread is done, immediately remove the pan from the machine. Pierce the hot loaf (in the pan) about ten times to the bottom with a bamboo skewer. Immediately pour all of the hot orange syrup over the loaf. Cool for 30 minutes in the pan before carefully turning out onto a rack to cool completely. Wrap the loaf tightly in plastic wrap and let stand at room temperature overnight before serving.

Wales Bara Brith Makes 2 pounds 1¼ cups boiling water 2 Earl Grey tea bags (can be decaffeinated) 1 (8-ounce / 227-g) bag mixed dried fruit, chopped 1 large egg ½ cup milk 1 tablespoon unsalted butter, melted or room temperature 3 tablespoons orange marmalade, ginger marmalade, or apricot preserves (you can use a sugarfree fruit spread) 1 cup light brown sugar 2¾ cups unbleached all-purpose flour 1 cup dark or golden raisins ¼ cup chopped candied orange peel or currants 2¾ teaspoons baking powder 2 teaspoons apple pie spice ¾ teaspoon salt 1.

2. 3.

4.

5.

Pour the boiling water into a 4-cup glass measuring cup. Add the tea bags and let steep for 10 minutes; remove and squeeze the tea bags dry. Add the dried fruit and stir well. Let stand at room temperature for 1 to 4 hours to plump the fruit and come to room temperature. Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the fruit and all of the soaking liquid with the liquid ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick, smooth, and full of evenly dispersed fruit. When the machine beeps at the end of the cycle, press Stop/Reset and program for the Bake Only cycle for an additional 20 minutes to finish baking. The bara brith is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the cake. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing. Wrap tightly in plastic wrap and store in the refrigerator.

Chapter 5 Multigrain Breads Organic 14-Grain Bread Makes 2 pounds 2 cups water 3 tablespoons canola oil 3 tablespoons honey or sugar 1¾ cups whole wheat flour 1 cup kamut flour 1 cup spelt flour ²⁄₃ cup raw 9-grain cereal 3 tablespoons raw sunflower seeds 1½ tablespoons whole millet 1½ tablespoons flax seed 1½ tablespoons sesame seeds 1½ tablespoons raw amaranth seeds 1½ tablespoons lecithin granules ¼ cup gluten 3 tablespoons tofu powder or nonfat dry milk 1 tablespoon dough enhancer 2 teaspoons salt 1 tablespoon plus ½ teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast 1. 2. 3.

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.) 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.

Nine Grain Cereal Bread Makes 2 pounds 1¾ cups boiling water ²⁄₃ cup 9-grain cereal ¼ cup honey 4 tablespoons unsalted butter, cut into pieces 2 cups bread flour 1¹⁄₃ cups whole wheat flour ²⁄₃ cup dry buttermilk powder 2 tablespoons gluten 1½ teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast 1. 2. 3. 4.

Pour the boiling water over the cracked grain cereal in a bowl. Add the honey and butter. Let stand for 1 hour to soften the grains. Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the cereal and its soaking liquid as the liquid ingredients. Set crust on dark and program for the Basic or Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.) 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.

Graham Indian Bread Makes 2 pounds 1¹⁄₃ cups buttermilk ¹⁄₃ cup water 3 tablespoons unsalted butter, cut into pieces 2 cups bread flour 1¼ cups graham flour ¾ cup yellow cornmeal ¼ cup sugar 1 tablespoon plus 1 teaspoon gluten 1¾ teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1. 2.

3.

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 or Whole Wheat cycle; Set crust on medium and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) 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.

Super-Grain Bread Makes 2 pounds 1½ heaping tablespoons raw amaranth seeds ¾ cup water ¾ cup buttermilk 1 large egg 2½ tablespoons butter, cut into pieces 2½ tablespoons honey 2¹⁄₃ cups bread flour ¾ cup whole wheat or spelt flour 3 tablespoons quinoa flour 3 tablespoons barley flour 3 tablespoons brown rice flour 3 tablespoons instant potato flakes 3 tablespoons cornmeal 3 tablespoons rolled oats 2 tablespoons gluten 2 teaspoons salt 1 tablespoon plus ½ teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast 1.

2.

3.

Heat a deep, heavy saucepan over medium heat. Place the amaranth in the pan. Stir immediately with a natural-bristle pastry brush. Stir constantly. The amaranth will pop like popcorn. Immediately remove to a bowl to cool. Place all the ingredients, including the popped amaranth, in the pan according to the order in the manufacturer’s instructions, adding the popped amaranth with the dry ingredients. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball should be moist and springy.

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-Fashioned Stonehenge Bread Makes 2 pounds ¼ cup whole millet ¹⁄₃ cup bulgur wheat ¼ cup polenta 1½ cups boiling water ¼ cup honey 4 tablespoons unsalted butter, cut into pieces 2²⁄₃ cups bread flour ²⁄₃ cup whole wheat flour ¹⁄₃ cup medium rye flour ¹⁄₃ cup rolled oats 3 tablespoons bran 2 tablespoons gluten 2 teaspoons salt 1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 1½ teaspoons bread machine yeast 1. 2. 3. 4.

Place the millet, bulgur wheat, polenta, boiling water, honey, and butter in a bowl. Let soak for 15 minutes to soften the grains, melt the butter, and cool until warm. Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the grains and their soaking liquid as the liquid ingredients. Set crust on dark and program for the Basic or Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) 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.

Three Grain Bread Makes 2 pounds 1½ cups fat-free milk 3 tablespoons sunflower seed oil or light olive oil 3 tablespoons molasses 2¼ cups bread flour 1¼ cups whole wheat flour ¹⁄₃ cup dark rye flour 3 tablespoons yellow cornmeal or polenta 1 tablespoon plus 2 teaspoons gluten 1½ teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1. 2. 3.

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.) 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.

Sennebec Hill Bread Makes 2 pounds 1²⁄₃ cups water ¼ cup canola oil 3 tablespoons molasses 3 large egg yolks 2¼ cups bread flour 1 cup whole wheat flour ¹⁄₃ cup medium or dark rye flour 3½ tablespoons rolled oats 3½ tablespoons yellow cornmeal 3½ tablespoons toasted wheat germ ¹⁄₃ cup nonfat dry milk 2 tablespoons gluten 2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast 1. 2. 3.

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) 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.

Sprouted Wheat Berry Sourdough Loaf Makes 2 pounds 1½ cups buttermilk 3 tablespoons canola oil 3 tablespoons honey 2¾ cups bread flour 1½ cups graham or whole wheat flour 2 tablespoons gluten 2 teaspoons salt 1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 1½ teaspoons bread machine yeast 1¼ cups chopped sprouted wheat berries 1. 2.

3.

Place the ingredients, except the wheat berries, in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic or Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) Set a kitchen timer for 12 minutes. When the timer rings, open the lid and sprinkle in the wheat berries around the sides of the dough ball while the machine is running, being careful to avoid the rotating blade. Close the lid. The wheat berries will be slowly incorporated. 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.

Honey Wheat Berry Bread Makes 2 pounds ¾ cup wheat berries 3 tablespoons light or dark brown sugar 1¹⁄₃ cups water 1¼ cups water 1 cup of the cooked and cooled wheat berries 3 tablespoons butter or margarine, cut into pieces ¼ cup honey 2 cups bread flour 2 cups whole wheat flour 2 tablespoons gluten 2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast 1.

2.

3.

4.

Combine the wheat berries, sugar, and 1¹⁄₃ cups water in a saucepan. Bring to a boil. Reduce the heat to a simmer and partially cover. Simmer for 1 hour, until firm-chewy and slightly tender. Remove the mixture from the heat and let stand until room temperature, about 4 hours. You will have about 1¹⁄₃ cups cooked wheat berries. Place all the ingredients in the pan according to the order in the manufacturer’s instructions. (Store any extra cooked wheat berries in a covered container in the refrigerator up to 3 days or freeze them.) Set crust on dark and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) The dough ball will be quite firm and nubby. Do not add any more liquid. This dough is a slow riser. 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.

Daily Whole Grain Bread Makes 2 pounds 1¹⁄₃ cups buttermilk 1 cup cooked whole grain of choice, firmly packed 3 tablespoons canola oil 3 tablespoons honey 3¹⁄₃ cups bread flour ²⁄₃ cup whole wheat flour ¹⁄₃ cup rolled oats 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1. 2. 3.

4.

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 is not suitable for use with the Delay Timer.) Reach in and touch the dough with your fingers, being careful to avoid the rotating blade. The dough ball will be quite soft. Add another tablespoon of flour if it is too sticky around the blade. 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.

Chapter 6 Vegetable Breads Beetroot Bread Makes 1 pound ½ cup water, at 80ºF (27ºC) to 90ºF (32ºC) ½ cup grated raw beetroot 1 tablespoon melted butter, cooled 1 tablespoon sugar ¾ teaspoon salt 2 cups white bread flour ¾ teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Roasted Red Pepper Bread Makes 1 pound ¾ cup plus 1 tablespoon milk, at 80ºF (27ºC) to 90ºF (32ºC) 2²⁄₃ tablespoons red pepper relish 4 teaspoons chopped roasted red pepper 2 tablespoons melted butter, cooled 2 tablespoons light brown sugar ²⁄₃ teaspoon salt 2 cups white bread flour 1 teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Butternut Squash and Raisin Bread Makes 2 pounds 2 cups cooked mashed butternut squash, at room temperature 1 cup butter, at room temperature 3 eggs, at room temperature 1 teaspoon pure vanilla extract 2 cups sugar ½ cup light brown sugar 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground nutmeg ½ teaspoon salt ½ teaspoon baking powder ½ cup golden raisins 1. 2. 3. 4. 5. 6. 7.

Place the butternut squash, butter, eggs, vanilla, sugar, and brown sugar in your bread machine. Program the machine for Quick/Rapid bread and press Start. While the wet ingredients are mixing, stir together the flour, baking soda, cinnamon, cloves, nutmeg, salt, and baking powder in a small bowl. After the first fast mixing is done and the machine signals, add the dry ingredients and raisins. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Carrot Yeast-Raised Bread Makes 1 pound ½ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 2 tablespoons melted butter, cooled 1 tablespoon honey 1 cup shredded carrot ½ teaspoon ground nutmeg ¼ teaspoon salt 2 cups white bread flour 1½ teaspoons bread machine or active dry yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Quick/Rapid bread, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Confetti Bread Makes 1 pound ¹⁄₃ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 2 tablespoons water, at 80ºF (27ºC) to 90ºF (32ºC) 2 teaspoons melted butter, cooled ²⁄₃ teaspoon white vinegar 4 teaspoons sugar ²⁄₃ teaspoon salt 4 teaspoons grated Parmesan cheese ¹⁄₃ cup quick oats 1²⁄₃ cups white bread flour 1 teaspoon bread machine or instant yeast ¹⁄₃ cup finely chopped zucchini ¼ cup finely chopped yellow bell pepper ¼ cup finely chopped red bell pepper 4 teaspoons chopped chives 1. 2. 3. 4. 5. 6.

Place the ingredients, except the vegetables, in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the machine signals, add the chopped vegetables; if your machine has no signal, add the vegetables just before the second kneading is finished. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Light Corn Bread Makes 1 pound ½ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 1 egg, at room temperature 1½ tablespoons butter, melted and cooled 1½ tablespoons honey ½ teaspoon salt ¼ cup cornmeal 1¾ cups white bread flour 1¼ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Dense Sauerkraut Rye Bread Makes 1 pound ²⁄₃ cups water, at 80ºF (27ºC) to 90ºF (32ºC) 1 tablespoon melted butter, cooled ¼ cup molasses ¼ cup drained sauerkraut ¼ teaspoon salt 1 tablespoon unsweetened cocoa powder Pinch ground nutmeg ½ cup rye flour 1¼ cups white bread flour 1⅛ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Mashed Potato Bread Makes 1 pound ½ cup water, at 80ºF (27ºC) to 90ºF (32ºC) ¹⁄₃ cup finely mashed potatoes, at room temperature 1 egg, at room temperature 2 tablespoons melted butter, cooled 4 teaspoons honey ²⁄₃ teaspoon salt 2 cups white bread flour 1¹⁄₃ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Onion and Chives Bread Makes 1 pound ²⁄₃ cups water, at 80ºF (27ºC) to 90ºF (32ºC) 2 tablespoons melted butter, cooled 1 tablespoon sugar ¾ teaspoon salt 2 tablespoons dried minced onion 1 tablespoon chopped fresh chives 2 cups plus 2 tablespoons white bread flour 1⅛ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Thyme Potato Bread Makes 1 pound ¾ cup plus 1 tablespoon milk, at 80ºF (27ºC) to 90ºF (32ºC) 4 teaspoons melted butter, cooled 2 teaspoons honey 1 teaspoon salt ²⁄₃ teaspoon dried thyme ¹⁄₃ cup instant potato flakes 2 cups white bread flour 1¹⁄₃ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Sweet Potato Bread Makes 2 pounds 1½ cups mashed cooked sweet potato, at room temperature ¾ cup buttermilk, at room temperature ½ cup sugar ¼ cup melted butter, cooled 1 egg, at room temperature 1½ cups all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon ground cloves ¼ teaspoon salt 1. 2. 3. 4. 5. 6. 7.

Place the sweet potato, buttermilk, sugar, butter, and egg in your bread machine. Program the machine for Quick/Rapid bread and press Start. While the wet ingredients are mixing, stir together the flour, cinnamon, baking powder, baking soda, cloves, and salt in a small bowl. After the first fast mixing is done and the machine signals, add the dry ingredients. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Cheesy Tomato Herb Bread Makes 1 pound ½ cup tomato sauce, at 80ºF (27ºC) to 90ºF (32ºC) ½ tablespoon olive oil ½ tablespoon sugar 1 tablespoon dried basil ½ tablespoon dried oregano ½ teaspoon salt 2 tablespoons grated Parmesan cheese 1½ cups white bread flour 1⅛ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Pumpkin Bread with Coconut-Almond Topping Serves 12 ¹⁄₃ cup vegetable oil 3 large eggs 1½ cups canned pumpkin puree 1 cup sugar 1½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 tablespoon allspice 3 cups all-purpose flour ½ cup coconut flakes, plus a small handful for the topping ²⁄₃ cup slivered almonds, plus a tablespoonful for the topping Non-stick cooking spray 1. 2. 3. 4. 5. 6. 7. 8.

Spray bread maker pan with non-stick cooking spray. Mix oil, eggs, and pumpkin in a large mixing bowl. Mix remaining ingredients together in a separate mixing bowl. Add wet ingredients to bread maker pan, and dry ingredients on top. Select Dough cycle and press Start. Open lid and sprinkle top of bread with reserved coconut and almonds. Set to Rapid for 1 hour 30 minutes and bake. Cool for 10 minutes on a wire rack before serving.

Pumpkin Yeast-Raised Bread Makes 1 pound ¹⁄₃ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) ²⁄₃ cup canned pumpkin 2 tablespoons melted butter, cooled ²⁄₃ teaspoon grated ginger 2¾ tablespoons sugar ½ teaspoon salt ²⁄₃ teaspoon ground cinnamon ¼ teaspoon ground cloves 2 cups white bread flour 1⅛ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Zucchini Oatmeal Bread Makes 1 pound ¹⁄₃ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) ½ cup finely shredded zucchini ¼ teaspoon freshly squeezed lemon juice, at room temperature 2 teaspoons olive oil 2 teaspoons sugar ²⁄₃ teaspoon salt ½ cup quick oats ½ cup whole-wheat flour 1 cup white bread flour 1½ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Chapter 7 Sweet Breads Alsatian Cream Round Cake Makes 2 pounds ½ cup currants 2 tablespoons golden raisins ¼ cup Gewürztraminer wine ²⁄₃ cup whole milk ¼ cup water 2 large eggs 3 cups unbleached all-purpose flour ¼ cup sugar or vanilla sugar Grated zest of 1 small lemon 1 teaspoon salt ½ cup unsalted butter, cut into pieces 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast ¹⁄₃ cup sliced almonds 3 tablespoons confectioners’ sugar, for dusting 1. 2. 3.

4.

5. 6.

Place the currants and raisins in a small bowl and cover with the wine. Macerate for at least an hour at room temperature. Drain the fruit, reserving any liquid. Place the ingredients, except the currants, raisins, and almonds, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. (I set the machine for the 1-pound loaf since it has the shortest Knead phase.) Five minutes into the kneading segment, press Pause and add the currants and raisins and the almonds. Press Start to resume the cycle. Generously grease a 9-cup fluted tube pan or two 4½-cup kugelhopf molds. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Set a kitchen timer for 1 hour and let the dough rest in the machine. When the timer rings, remove the dough and scrape into the tube pan with a rubber spatula, filling it no more than two-thirds full. Cover with plastic wrap and place a tea towel on top. Let rise at room temperature until the dough is almost to the top of the mold, about 1 hour. Twenty minutes before baking, preheat the oven to 350ºF (180ºC) (lower the temperature by 25°F (-4ºC) if using a pan with a dark finish). Remove the towel and wrap from the mold and bake for about 35 to 40 minutes (the small pans bake for 28 to 32 minutes), until browned and the sides have pulled away from the pan. A cake tester inserted into the center will come out clean. Invert onto a rack. While still warm, drizzle the reserved soaking liquid into the center of the cake. Let cool completely. Wrap in foil to store at room temperature for 1 to 2 days. Dust with confectioners’ sugar before serving.

Berry Crumb Cake Makes 2 pounds For the Dough: ¾ cup sour cream 1 large egg plus 2 egg yolks ¼ cup water 4 cups unbleached all-purpose flour Grated zest of 1 large orange ¼ cup sugar 1½ teaspoons salt 1 tablespoon plus ½ teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast ¾ cup (1½ sticks) unsalted butter, cut into pieces For the Streusel Topping: 1¹⁄₃ cups unbleached all-purpose flour ²⁄₃ cup sugar 1 tablespoon ground cinnamon or apple pie spice 1½ teaspoons vanilla extract or 2½ teaspoons vanilla powder ½ cup plus 3 tablespoons unsalted butter, chilled and cut into pieces 3 cups fresh blueberries, rinsed and picked over, or frozen unsweetened blueberries, unthawed ½ cup confectioners’sugar, for dusting 1. 2. 3.

4.

5.

6.

The night before baking, make the dough. Place the dough ingredients, except the butter, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes. The dough will be firm, but springy. When the timer rings, open the lid. While the machine is running, add a piece or two of the butter at a time, allowing the butter to be incorporated before adding more pieces. It will take a minute or two to add all the pieces. Close the lid. When the Knead 2 phase ends, set a timer for 30 minutes and let the dough rise in the machine. Then press Stop and unplug the machine. Remove the dough to a greased 4quart plastic bucket (I spray it with butter-flavored cooking spray), cover with plastic wrap, and refrigerate overnight. To make the topping, in the work bowl of a food processor, combine the flour, sugar, and cinnamon. With the motor running, dribble in the vanilla, then stop and add the butter pieces. Pulse to make a crumbly mass that forms large clumps. Do not overmix. Place in a covered plastic container. Refrigerate overnight, if making the day before, or make it in the morning. In the morning, line an 18-by-12-by-1-inch jelly roll pan with parchment paper. Spray the sides and bottom with butter-flavored cooking spray. Turn the dough out onto a

7. 8.

lightly floured work surface; it will be cold and stiff. With a rolling pin, roll out into a rectangle that will fit the pan. Transfer to the pan, pressing to fit the bottom. Cover with plastic wrap and set aside to rise at room temperature until doubled in bulk, about 3 hours. Preheat the oven to 350ºF (180ºC). Uncover the pan and sprinkle the top with the blueberries, pressing them gently into the dough. Loosen the topping with a fork and sprinkle in a thick layer over the entire pan, covering all the dough and berries. Bake for 30 to 35 minutes, or until golden brown on top and around the edges and a cake tester inserted into the cake comes out clean. Place the pan on a wire rack and lightly dust with sifted confectioners’ sugar. Serve warm.

Breakfast Rolls with Rose Buttercream Makes 2 pounds For the Dough: ¾ cup milk ½ cup water 1 large egg ½ cup unsalted butter, cut into pieces 4 cups unbleached all-purpose flour ½ cup sugar 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast For the Filling: 1 (22-ounce / 623.7-g) can cherry pie filling For the Rose Buttercream: 1 cup sifted confectioners’ sugar Pinch of salt 2 tablespoons warm milk ½ teaspoon vanilla extract or 1¼ teaspoons vanilla powder added to the sugar ½ teaspoon rose water, optional 1½ tablespoons unsalted butter, room temperature 1. 2.

3.

4. 5.

To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out and shape it into a thick square that will fit into a greased 4-quart plastic bucket (I spray it with butter-flavored cooking spray). Cover with plastic wrap, and refrigerate for 2 hours or overnight. Line 2 baking sheets with parchment paper. Gently press the dough to deflate it and place on a lightly floured work surface. Roll out the dough into a 12-by-16-by-¼-inch rectangle. With a sharp knife or pastry wheel, cut the dough lengthwise into 16 oneinch-wide strips. Holding your palms on each end of a strip, twist one in the opposite direction from the other at the same time. Wrap the entire strip around one end to form a coiled pinwheel. Tuck the tail underneath. Repeat with the other strips of dough. Place the pinwheels on the baking sheets at least 2 inches apart (8 per pan). Do not crowd. Cover with plastic wrap and set aside to rise at room temperature until doubled in bulk, 1 to 1½hours. (You can cover these with a double layer of plastic wrap and let rise in the refrigerator overnight, then fill and bake in the morning.) Preheat the oven to 400ºF (205ºC). Using your fingertips, gently press to the bottom on the center of each coil to form an

6.

7.

indentation for the filling. Place about 2 tablespoons of the pie filling into the center. Be careful not to use too much filling or it will bubble over during baking. You want filling surrounded by dough. Place a second baking sheet of the same dimensions under one of the pans holding pastries to double pan and prevent the bottoms from burning. Bake for 13 to 16 minutes. Remove the pan from the oven and place on a wire rack. Double pan and place the second batch of rolls in the oven. As the second batch bakes, frost the first batch. Make the buttercream frosting by whisking all the frosting ingredients together in a small bowl; beat until smooth and thick, yet pourable. Glaze the pastries while still warm and on the baking sheet, drizzling the glaze back and forth with the end of a spoon, a pastry bag fitted with a small plain tip, or the tips of your fingers. Move the pastries from the baking pan to a wire rack to cool. The frosting will set as it cools. When the second batch of rolls is finished, frost the same way. Let the pastries cool on the racks for 15 minutes before eating.

Cherry Chocolate Bread Makes 2 pounds 1¹⁄₃ cups milk 1 large egg ¾ teaspoon vanilla extract ¾ teaspoon almond extract 4 tablespoons unsalted butter, cut into pieces 3¾ cups bread flour ½ cup unsweetened Dutch-process cocoa powder ¹⁄₃ cup light brown sugar 1 tablespoon plus 1 teaspoon gluten 1½ teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1 cup snipped glacéed tart dried cherries 1. 2.

3.

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. 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 Hallah Makes 2 pounds 1¼ cups water 2 large eggs 3 tablespoons vegetable oil 1 tablespoon vanilla extract 4 cups bread flour ²⁄₃ cup sugar ¹⁄₃ cup unsweetened Dutch-process cocoa powder 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast ²⁄₃ cup semisweet chocolate chips 1. 2.

3.

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. 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.

Pain au chocolat Makes 2 pounds ²⁄₃ cup milk 2 large eggs 4 tablespoons unsalted butter, cut into pieces and softened 2½ cups unbleached all-purpose flour 2 tablespoons light brown sugar 1 teaspoon salt 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast 8 ounces (227 g) semisweet chocolate, chopped or broken into ½-ounce pieces 1 egg beaten with 1 teaspoon milk, for glaze 1. 2.

3.

4. 5.

Place the ingredients, except the chocolate, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough will be sticky. Grease a deep bowl. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Using a dough card, turn the dough out into the bowl, scraping the sides of the pan and supporting the dough as it comes out. Cover with 2 layers of plastic wrap and refrigerate for 4 hours to overnight. Line 2 large baking sheets with parchment paper and brush with melted butter. Turn the cold dough out onto a work surface dusted with flour. With a metal bench knife, divide into 15 equal portions. With a floured rolling pin, roll out each portion to a 4inch square about ¼ inch thick. Place ½ounce of chocolate in the center of each square. Fold each corner up into the center to encase the chocolate. Pinch to seal. Place seam side down on the baking sheet, about 1 inch apart. Cover loosely with plastic wrap and let rise at room temperature until puffy, about 1 hour. Twenty minutes before baking, preheat the oven to 350ºF (180ºC). Brush each pastry with some egg glaze. Bake, one pan at a time, for 15 to 18 minutes, until light golden brown and dry to the touch. Transfer to a rack to cool, although these are good eaten warm.

Coffee Cake with Oat Crumb Topping Makes 2 pounds For the Dough: 1 cup milk 1½ teaspoons vanilla extract 1 large egg yolk 2 tablespoons unsalted butter, cut into pieces 2¼ cups unbleached all-purpose flour ¼ cup sugar 1 teaspoon salt 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast For the Oat Crumb Topping: ¾ cup unbleached all-purpose flour ¾ cup light brown sugar ½ cup rolled oats ½ cup chopped pecans 1½ teaspoons ground cinnamon or apple pie spice ½ cup unsalted butter, at room temperature Confectioners’ Sugar Icing 1. 2. 3.

4.

5. 6.

To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough will be soft and sticky, like a thick batter. Don’t add any extra flour. While the Dough cycle is running, prepare the topping. Combine the flour, sugar, oats, pecans, and cinnamon in a small bowl. Rub the butter in with your fingers to make clumped crumbs. You can also do this quickly in a food processor. Grease a 13-by-9-inch metal or Pyrex baking dish. When the machine beeps at the end of the cycle, press Stop and unplug the machine. With a large rubber spatula, scrape the batter into the pan. Using floured fingers, spread the batter evenly to fill the pan to the edges. Sprinkle with the topping. Cover loosely with plastic wrap and let rest at room temperature for 30 minutes. Meanwhile, preheat the oven to 375ºF (190ºC). Bake for 20 to 25 minutes, or until the edges are golden brown and a cake tester inserted into the center comes out clean. Place the pan on a wire rack and prepare the icing. With a large spoon, drizzle the top in a back-and-forth pattern. Serve warm, out of the pan.

Cheese Puff Croissants Makes 24 puffs 1 pound (454 g) natural, preferably, or packaged cream cheese ²⁄₃ cup sugar 1 large egg 1½ teaspoons vanilla extract or grated zest of 1 large orange 1 pound (454 g) French butter croissant dough, chilled overnight Sifted confectioners’ sugar or vanilla confectioners’ sugar, for dusting 1. 2.

3.

4. 5.

Using an electric mixer or food processor, cream the cheese and sugar until smooth; add the egg and vanilla or zest. Chill for 1 hour. Roll out the chilled croissant dough on a lightly floured work surface to a 16-by-16inch square that is ¼ inch thick. Sprinkle some flour on top so that the rolling pin will not stick. Using a ruler, cut the dough with a pastry wheel into 3-inch squares. You will have about 24 squares. Place a tablespoon of the cream cheese filling in the center of each square. Bring the 4 corners together into the center and pinch in a knot to close and form a square puff. Set the puffs in ungreased 2¼-inch diameter muffin cups. Let rise, uncovered, at room temperature until puffy, about 30 minutes. Twenty minutes before baking, preheat the oven to 375ºF (190ºC). Bake the puffs for 15 to 18 minutes, or until golden brown and the filling is set. Cool for 10 minutes in the pan and then remove to a cooling rack. Dust with confectioners’ sugar before serving.

Chocolate Bread with Dates and Pistachios Makes 2 pounds 1⅛ cups water 1 large egg plus 1 egg yolk ¼ cup vegetable oil 4 cups bread flour ²⁄₃ cup sugar ¹⁄₃ cup unsweetened Dutch-process cocoa powder 1 tablespoon plus 1 teaspoon gluten 1½ teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1 cup snipped pitted dates ¹⁄₃ cup chopped pistachios 1. 2.

3.

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 Knead 1 and Knead 2, add the dates and pistachios. 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 Bread with Amaretto Icing Makes 2 pounds For the Nuts: 2 cups water 3 tablespoons baking soda 3 ounces (85 g) whole hazelnuts For the Dough: 1¼ cups milk 1 large egg 3 tablespoons amaretto liqueur 4 tablespoons unsalted butter, cut into pieces 3¾ cups bread flour ½ cup sugar 3 tablespoons unsweetened Dutch-process cocoa powder 1 tablespoon plus 1 teaspoon gluten 1½ teaspoons salt 1¼ teaspoons ground cinnamon 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast For the Amaretto Icing: ½ cup sifted confectioners’ sugar 1¼ tablespoons amaretto liqueur 1 to 2 teaspoons hot milk 1. 2.

3. 4. 5. 6.

Preheat the oven to 350ºF (180ºC). 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. Coarsely chop the nuts. 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.) 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. 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.

Authentic Sweet Buns Makes 2 pounds ½ cup golden raisins ¼ cup sweet white wine, like Asti Spumante 1 cup fat-free milk 1 large egg 4 tablespoons unsalted butter, cut into pieces 3 cups unbleached all-purpose flour ¼ cup sugar 1¼ teaspoons salt 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast ¼ cup coarsely chopped pine nuts ¼ cup finely chopped orange confit 1 egg beaten with 1 tablespoon of the drained wine from the raisins, for glaze 1. 2. 3. 4.

5. 6.

In a small bowl, cover the raisins with the wine. Macerate for at least an hour at room temperature. Place the ingredients, except the raisins, pine nuts, and orange confit, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle;press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be soft. Line a baking sheet with parchment paper. Drain the raisins, reserving 1 tablespoon of the liquid for the glaze. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface. Pat the dough into a large free form rectangle and sprinkle with the raisins, pine nuts, and orange confit. Press in. Fold the dough into thirds and knead a few times to evenly distribute the fruit and nuts. Divide the dough in half, then divide each half into 4 equal portions. Shape each portion into a tight round and place on the baking sheet, at least 3 inches apart. Cover with a clean tea towel and let rise until doubled in bulk, about 45 minutes. Twenty minutes before baking, preheat the oven to 400ºF (205ºC). Brush the tops of the rolls with the glaze. Bake for 20 to 25 minutes, or until golden brown. Cool on a rack.

Mexican-Flavored Chocolate Bread Makes 2 pounds 1 cup milk ½ cup orange juice 2 large eggs 4 tablespoons unsalted butter, cut into pieces 3½ cups bread flour ¹⁄₃ cup light brown sugar ¼ cup unsweetened Dutch-process cocoa powder 1 tablespoon plus 1 teaspoon gluten 1½ teaspoons salt 1½ teaspoons instant espresso powder 1 teaspoon ground cinnamon ²⁄₃ cup bittersweet chocolate chips 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1. 2. 3.

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.) 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.

Sticky Buns Makes 2 pounds For the Dough: 1¼ cups fat-free milk 1 teaspoon vanilla extract 3 tablespoons unsalted butter, cut into pieces 3 cups unbleached all-purpose flour 3 tablespoons sugar 1¼ teaspoons salt 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast For the cinnamon filling: ¾ cup light or dark brown sugar 1 tablespoon ground cinnamon 6 tablespoons unsalted butter, softened For the Caramel: ¹⁄₃ cup unsalted butter 1 cup light or dark brown sugar ¼ cup light corn syrup 1 cup chopped pecans 1.

2.

3.

To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft, yet at the same time smooth and springy. Combine the sugar and cinnamon for the filling in a small bowl. Set aside. To make the caramel, 10 minutes before the end of the Dough cycle, grease the sides and bottom of a 13-by-9-inch glass or metal baking pan (I prefer to use a metal or disposable aluminum pan if I will be rising the buns overnight in the refrigerator—a glass pan cold from the refrigerator could break when placed in a hot oven.). Combine the butter, brown sugar, and corn syrup in a small skillet or heavy saucepan over low heat, stirring constantly. When the butter is melted and the sugar is dissolved, remove from the heat. Immediately pour into the baking pan. Spread evenly over the bottom with a rubber spatula. Sprinkle with the nuts. Set aside. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface. Roll it into a 12-by-15-inch rectangle. Add the filling: Leaving a 1-inch border around all the edges, spread the surface evenly with the 6 tablespoons soft butter, then sprinkle evenly with the sugar and cinnamon, which will be quite a light filling. Roll up jelly-roll fashion starting from a long edge, and pinch the seam to seal. With a serrated knife using a gentle sawing motion, cut the roll into 12 equal portions, each slice about 1½inches thick. Place the slices close together on top of the caramel, spiral cut side down. Cover

4. 5.

loosely with plastic wrap and let the rolls rise at room temperature for 45 minutes, or until puffy and even with the rim of the pan. (The rolls can be refrigerated before this last rise, covered tightly with a double layer of plastic wrap, leaving the rolls to rise slowly and be baked in the morning. Remove the pan from the refrigerator and let rest for 20 minutes before baking.) Meanwhile, preheat the oven to 350ºF (180ºC). Bake the buns until the tops are brown, 30 to 35 minutes. Remove from the oven and let stand no more than 5 minutes on a wire rack. Place the cooling rack on top of the pan and, securely holding the hot pan with oven mitts, invert the pan on top of the rack, taking care not to touch the hot caramel. Let cool for at least 20 minutes, then transfer to a serving plate. Pull the buns apart and serve warm.

Pistachios, Mint and Chocolate Bread Makes 2 pounds ¾ cup milk ½ cup water 1 large egg plus 1 egg yolk 4 tablespoons pistachio oil or melted unsalted butter 1¼ teaspoons mint extract 3½ cups bread flour ¹⁄₃ cup sugar 4 tablespoons unsweetened Dutch-process cocoa powder 1 tablespoon plus 2 teaspoons gluten 1½ teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast ²⁄₃ cup bittersweet chocolate chips ½ cup chopped pistachios 1. 2.

3.

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. 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.

Sweet Babka with Chocolate Spice Swirl Makes 2 pounds For the Dough: 1²⁄₃ cups water 3 tablespoons unsalted butter, cut into pieces 4 cups bread flour ½ cup nonfat dry milk 2 tablespoons sugar 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast For the Chocolate Spice Swirl: ²⁄₃ cup sugar 2½ tablespoons unsweetened Dutch-process cocoa powder 2 teaspoons ground cinnamon Plain or vanilla confectioners’ sugar, for dusting, optional 1. 2. 3.

4.

5.

6. 7.

Place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft. Grease two 7-by-3-inch loaf pans (for the 1½-pound loaf) or two 8-by-4-inch loaf pans (for the 2-pound loaf). Combine the dry ingredients for the swirl filling you have chosen in a small bowl. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface. Divide the dough in half. Pat each piece into a 10-by-14-inch rectangle. Brush each lightly with some melted butter. Sprinkle each with half of the filling, leaving a 1-inch space all the way around. Starting at a short edge, roll up jelly-roll fashion. Tuck the ends under and pinch the bottom seams. Place the loaves seam side down in the pans. Spray the tops lightly with cooking spray and cover lightly with plastic wrap. Let rise at room temperature until doubled in bulk, about 45 minutes. Twenty minutes before baking, preheat the oven to 350ºF (180ºC). Bake the loaves for 30 to 40 minutes, or until golden brown and the sides have contracted slightly from the pan. Cool on a rack and dust with plain or vanilla powdered sugar, if desired.

Hearty French Butter Croissants Makes 2 pounds 1½ cups cold unsalted butter 1 cup unbleached all-purpose flour or white whole wheat flour 1 cup cool milk 2 large eggs 2 tablespoons vegetable oil 3 tablespoons sugar 1½ teaspoons salt 3 cups unbleached all-purpose flour or white whole wheat flour 1 tablespoon plus ½ teaspoon SAF yeast or 1 tablespoon plus 1½ teaspoons bread machine yeast ¹⁄₃ cup unbleached all-purpose or white whole wheat flour, for sprinkling 1 large egg beaten with 1 teaspoon water, for glaze, optional 1.

2.

3.

4.

Cut each stick of butter into 16 slices. Place 1 cup of the flour in a large plastic freezer bag. Add the butter pieces, press out the air, and close the bag; toss to coat evenly. Place the bag in the freezer for 4 hours or overnight to freeze the butter. The bag can stay in the freezer for up to 4 days before assembling the recipe. Place the milk, eggs, vegetable oil, sugar, salt, 3 cups flour, and yeast in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. Set a kitchen timer for 5 minutes and let the dough mix and knead, scraping down the sides of the pan once or twice. Check the dough ball; it will be sticky. Remove the bag of butter pieces from the freezer. When the timer rings, press Pause. Add the frozen butter and any of its excess flour to the pan and place a paper towel over the pan to prevent the flour from flying; press Start. Set the timer for 4 minutes. Check the dough ball again. There will be a very soft, cold dough with butter pieces sticking out; it will be tacky. When the timer rings, press Stop and unplug the machine. Dust an ungreased baking sheet with 1 tablespoon of flour. Scrape the dough out of the pan and onto the sheet and sprinkle another tablespoon of flour on top of the dough. With floured fingers, spread the dough to lie flat in a large freeform 9-by-6-inch rectangle about 1 inch thick, taking care to square the edges. Cover tightly with plastic wrap, making certain all the dough is covered to avoid forming dry patches. Refrigerate in the coldest part of the refrigerator until thoroughly chilled, about 30 minutes. If you’re in a hurry, place it in the freezer for 10 minutes. Place the chilled dough on a lightly floured work surface. With a heavy rolling pin, roll into an elongated 9-by-18-inch rectangle; the exact size is not important but be sure to keep the edges square. Pull one third over from one side to cover the center and fold the remaining third of the dough from the other side over the center. As you fold, the surface that was on the bottom ends up on top. The three layers will be stacked on top of each other with no dough hanging over. Place the folded edge of the dough at 12 o’clock and neaten the rectangle.

5.

6.

7.

8.

9.

Roll out the dough again into the elongated rectangle using firm strokes. Fold it again into thirds. Use a soft brush to dust off any excess flour on the surface. Place the dough in a large plastic freezer bag (you can use the one the butter was in) and refrigerate it for 15 minutes to chill. The chilling period rests the gluten and firms the butter to allow continued rolling. (You will do this rolling and folding action a total of 4 times; this technique creates the layering. Many bakers mark on a piece of paper what turn they have just finished or make indentations into the dough with their finger before putting it back in the refrigerator to keep track—it is very easy to forget.) Repeat the process of rolling out and folding into thirds 2 more times. Take care not to tear the dough or allow the butter to get too soft while rolling. Remember to adjust the corners as you are working to keep the edges square, and to move the dough constantly to avoid sticking. Dust with flour as needed; you will use up the entire extra ¹⁄₃ cup. Chill the dough in the refrigerator at any point that it becomes sticky (it may need chilling between the third and fourth rollings), and remember to always place the dough with the folded edge at 12 o’clock. If you can work very quickly and the temperature of the dough has not warmed up and started to melt the butter, you can do two turns at once. The dough will become smooth and supple during the rolling. When you have done this 4 times, refrigerate the dough in the plastic bag overnight, or up to 24 hours. The dough will expand and fill the bag as it rests in the refrigerator. Line 2 large baking sheets with parchment paper or aluminum foil. Gently press the dough in the bag to deflate it, remove it from the bag, and then cut it in half down the middle to make 2 square pieces of dough. Place one half back in the bag and refrigerate. Place the other half on a lightly floured work surface and roll it out into a 10-by-21-inch rectangle about ¼ inch thick. Keep lifting and moving the dough to prevent sticking or tearing. Roll the dough on a diagonal to achieve an even width. With a knife or pastry wheel and measuring tape, mark at 7 and 14 inches along one long edge, which will divide the dough into 3 equal sections. On the opposite long edge, mark at 3½inches, 10½inches, and 17½inches. With a large knife or pastry wheel, connect the points, cutting 5 perfect triangles and 2 half-triangles on the ends. Take care to cut cleanly and not pull on the dough. Press the two half-triangles together to make one. You will have 6 large triangles. If any edges are uneven, just trim them. Save any extra strips of dough; they can be placed on top of the croissants before you roll them and be incorporated into the roll. Slash a cut about 1 inch long into the center of the base of each triangle. With the base of a triangle facing you, spread the slit and roll over the bottom edge to start the roll. With your fingers stretched out on the base and the other hand holding the point, tightly roll the base up towards the point, moving only one hand. You will stretch the point slightly and press down on the dough as you roll to keep the croissant from sliding around. Place each croissant on a baking sheet with the tip on the bottom, and bend it into a crescent shape by curving the tapered ends towards the center leaving only an inch or two between the points (they spread during baking). Do not crowd the croissants on the baking sheet; leave about 4 inches between them. Shape the remaining croissants. Repeat with the second half of the dough. Formed croissants may be frozen at this point, for up to 2 months. Let rise, uncovered, at room temperature until doubled in bulk, about 1½ hours. You can do this rise in the refrigerator overnight, covered, and bake the croissants in the morning.

10. Twenty minutes before baking, preheat the oven to 425ºF (220ºC). 11. When the croissants are light and springy to the touch, and have just lost their chill, they are ready to bake. Brush with the egg glaze if you like a shiny glaze. If you are using parchment paper, place another baking sheet of the same dimension under the pan with the croissants to “double pan” and protect the bottoms from burning. Bake, one pan at a time, for 10 minutes. Reduce the oven temperature to 375ºF (190ºC) and bake for an additional 10 to 12 minutes. Remove from the baking sheet to cool on racks for at least 15 minutes before eating.

Hot Cross Buns Makes 2 pounds For the Dough: ¾ cup fat-free milk ½ teaspoon vanilla extract 2 large eggs 4 tablespoons unsalted butter, cut into pieces 2¾ cups unbleached all-purpose flour ¹⁄₃ cup white whole wheat flour or additional ¹⁄₃ cup unbleached all-purpose flour ¼ cup light brown sugar 1½ teaspoons salt 1 teaspoon ground mace 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast ²⁄₃ cup dried currants ¹⁄₃ cup finely chopped dried apricots or dried plums For the Icing: ¾ cup sifted confectioners’ sugar ¼ teaspoon vanilla extract, almond extract, lemon oil, or Fiori di Sicilia 1¼ tablespoons fat-free milk 1.

2.

3. 4. 5.

To make the dough, place the dough ingredients, except the dried fruit, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft. Line a baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately turn the dough out onto a lightly floured work surface. Pat the dough into a large freeform rectangle and sprinkle with the dried fruit. Press in. Fold the dough into thirds and knead a few times to distribute the fruit evenly. Divide the dough in half. Roll each portion into a 10-inchlong log and, with a bench knife, cut into 6 equal portions. Form each portion into a round bun and place the buns 2 inches apart on the baking sheet. Let rise, uncovered, at room temperature until doubled in bulk, about 40 minutes. Twenty minutes before baking, preheat the oven to 375ºF (190ºC). With a sharp knife, gently cut a cross, no deeper than ½inch, over the surface of each bun. Bake for 15 to 20 minutes, or until browned. While the buns are baking, prepare the icing: Whisk the icing ingredients together in a small bowl. Beat hard until the icing is smooth and a bit firm for piping. Remove the rolls from the oven and place the baking sheet on a rack. Place the icing in a pastry bag fitted with a small plain tip, and pipe a cross over the top of each hot bun into the indentation where you cut the cross before baking. Let stand for at least 20 minutes to set before devouring.

Apple Honey Challah Makes 2 pounds For the Dough: ¾ cup water 2 large eggs 3 tablespoons vegetable oil 3 cups bread flour 3 tablespoons sugar ½ teaspoons salt 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast For the Apple Filling: 3 medium tart baking apples, peeled, cored, and diced Juice of 1 lemon 2 tablespoons honey ½ teaspoon ground cinnamon 2 tablespoons granulated or pearl sugar, for sprinkling 1. 2. 3.

4.

5.

6. 7.

To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. To prepare the filling, combine the apples with the lemon juice, honey, and cinnamon in a medium bowl. Toss to coat evenly. Cover with plastic wrap and chill until filling the dough. Drain before using. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface. Divide it into 3 equal portions. Roll each portion into a 12-by-3-inch rectangle. Brush with some melted butter and place ¹⁄₃ of the filling down the center of each strip. Starting from a long edge, roll up each rectangle jelly-roll fashion, and pinch the seam to seal. Line a baking sheet with parchment paper. Place the 3 ropes parallel to each other and begin braiding, alternating the outside ropes over the center. Place the challah on the baking sheet. Sprinkle the top with sugar and cover lightly with plastic wrap. Let rise at room temperature until doubled in bulk, 45 minutes to 1 hour. Fifteen minutes before baking, preheat the oven to 350ºF (180ºC). Bake for 35 to 40 minutes, or until golden brown. Cool on a rack.

Chapter 8 Fruit Breads and Cakes Apple Cake Serves 10 ²⁄₃ cup water 3 tablespoons unsalted butter, softened 2 cups plain bread flour 3 tablespoons granulated sugar 1 teaspoon salt 1½ teaspoons active dry yeast 1 can apple pie filling 1. 2. 3. 4.

5. 6. 7.

Add the ingredients into the bread machine as per the order of the ingredients listed above or follow your bread machine’s instruction manual. Do not add the pie filling. Select the dough setting. Remove the dough and place it onto a floured surface. Cover with a cotton cloth for 15 minutes. Roll the dough out into an even rectangular shape 13” × 8”. Transfer this onto a greased baking tray. Fill the dough with the apple filling, running lengthwise. On each 13-inch side, make cuts from filling to edge of dough at 1-inch intervals, using a sharp knife. Fold ends of the dough up over the filling. Fold strips diagonally over filling, overlapping in the center and alternating sides. Cover again with the cloth and allow to rest for 30 minutes or until the dough has doubled in size. Preheat your oven to 375ºF (190ºC) and bake the cake for 40 minutes or until it has reached a beautiful golden color. When ready, turn the apple cake out onto a drying rack and allow it to cool. When cooled, dust with powdered sugar and serve.

Banana Split Loaf Serves 12 2 eggs ¹⁄₃ cup butter, melted 2 tablespoons whole milk 2 overripe bananas, mashed 2 cups all-purpose flour ²⁄₃ cups sugar 1¼ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup chopped walnuts ½ cup chocolate chips 1. 2. 3. 4. 5.

Pour eggs, butter, milk and bananas into the bread maker pan and set aside. Stir together all dry ingredients in a large mixing bowl. Add dry ingredients to bread maker pan. Set to Basic setting, medium crust color, and press Start. Remove bread and place on a cooling rack before serving.

Raisin Bread Serves 12 1 cup warm water 3 tablespoons vegetable oil 3 cups flour 1 teaspoon cinnamon ⅛ teaspoon nutmeg ¹⁄₃ cup sugar 1½ teaspoons salt 1 packet instant dry yeast ¾ cup raisins 1. 2. 3. 4. 5. 6.

Add the water and oil to the bread maker. Add flour and sprinkle with cinnamon and nutmeg. On top of the flour, add sugar to one corner of the bread maker, salt in the other corner and yeast in another corner, so the yeast is not touching sugar and salt. Select the nut or raisin setting and medium crust function.. Add the raisins when the dough cycle is finished. When the baking cycle is finished, transfer to a cooling rack for 15 minutes before slicing.

Spice Apple Bread Makes 1 pound ²⁄₃ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 1²⁄₃ tablespoons melted butter, cooled 4 teaspoons sugar 1 teaspoon salt ²⁄₃ teaspoon ground cinnamon Pinch ground cloves 2 cups white bread flour 1½ teaspoons bread machine or active dry yeast ²⁄₃ cup finely diced peeled apple 1. 2. 3. 4. 5. 6.

Place the ingredients, except the apple, in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the machine signals, add the apple to the bucket, or add it just before the end of the second kneading cycle if your machine does not have a signal. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Morning Oat Apple Bread Makes 1 pound ½ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 2¾ tablespoons unsweetened applesauce, at room temperature 2 teaspoons melted butter, cooled 2 teaspoons sugar ²⁄₃ teaspoon salt ¼ teaspoon ground cinnamon Pinch ground nutmeg 2¾ tablespoons quick oats 1½ cups white bread flour 1½ teaspoons bread machine or active dry yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Plum Bread Makes 1 pound ¾ cup water, at 80ºF (27ºC) to 90ºF (32ºC) 1½ tablespoons melted butter, cooled 2 tablespoons sugar ½ teaspoon salt ½ teaspoon orange zest ¼ teaspoon ground cinnamon Pinch ground nutmeg 1¼ cups whole-wheat flour ¾ cup white bread flour 1 teaspoon bread machine or instant yeast ¾ cup chopped fresh plums 1. 2. 3. 4. 5. 6.

Place the ingredients, except the plums, in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the machine signals, add the chopped plums. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Cinnamon Raisin Bread Makes 1 pound ⅙ cup lukewarm water 1¼ tablespoons unsalted butter, diced 2 cups plain bread flour 1 pinch orange zest 1¹⁄₃ teaspoons ground cinnamon 1 pinch ground clove 1 pinch ground nutmeg 1 pinch salt 1¼ tablespoons sugar 1½ teaspoons active dry yeast ½ cup raisins 1. 2. 3. 4.

Add the ingredients into the bread machine as per the order of the ingredients listed above or follow your bread machine’s instruction manual. Do not add the raisins in yet. Select the nut or raisin setting and medium crust function. When the machine signals you to add the raisins, do so. When ready, turn the bread out onto a drying rack and allow it to cool, then serve.

Tangy Blueberry Bread Makes 1 pound ½ cup plain yogurt, at room temperature ¹⁄₃ cup water, at 80ºF (27ºC) to 90ºF (32ºC) 2 tablespoons honey 2 teaspoons melted butter, cooled 1 teaspoon salt ¹⁄₃ teaspoon lemon extract 1 teaspoon lime zest ²⁄₃ cup dried blueberries 2 cups white bread flour 1½ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Pineapple Bread Makes 1½ to 2 pounds 6 tablespoons butter, at room temperature 2 eggs, at room temperature ½ cup coconut milk, at room temperature ½ cup pineapple juice, at room temperature 1 cup sugar 1½ teaspoons coconut extract 2 cups all-purpose flour ¾ cup shredded sweetened coconut 1 teaspoon baking powder ½ teaspoon salt 1. 2. 3. 4. 5. 6. 7.

Place the butter, eggs, coconut milk, pineapple juice, sugar, and coconut extract in your bread machine. Program the machine for Quick/Rapid bread and press Start. While the wet ingredients are mixing, stir together the flour, coconut, baking powder, and salt in a small bowl. After the first fast mixing is done and the machine signals, add the dry ingredients. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Citrus Cranberry Bread Makes 1½ to 2 pounds ¾ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) ¾ cup sugar ²⁄₃ cup melted butter, cooled 2 eggs, at room temperature ¼ cup freshly squeezed orange juice, at room temperature 1 tablespoon orange zest 1 teaspoon pure vanilla extract 2¼ cups all-purpose flour 1 cup sweetened dried cranberries 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground nutmeg 1. 2. 3. 4. 5. 6. 7.

Place the milk, sugar, butter, eggs, orange juice, zest, and vanilla in your bread machine. Program the machine for Quick/Rapid bread and press Start. While the wet ingredients are mixing, stir together the flour, cranberries, baking powder, baking soda, salt, and nutmeg in a medium bowl. After the first fast mixing is done and the machine signals, add the dry ingredients. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Peach Bread Makes 1 pound ½ cup canned peaches, drained and chopped ¼ cup heavy whipping cream, at 80ºF (27ºC) to 90ºF (32ºC) 1 egg, at room temperature ¾ tablespoon melted butter, cooled 1½ tablespoons sugar ¾ teaspoon salt ¼ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg ¼ cup whole-wheat flour 1¾ cups white bread flour ¾ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Black Olive Bread Makes 1 pound ²⁄₃ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 1 tablespoon melted butter, cooled ²⁄₃ teaspoon minced garlic 1 tablespoon sugar ²⁄₃ teaspoon salt 2 cups white bread flour ¾ teaspoon bread machine or instant yeast ¼ cup chopped black olives 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Fruity Harvest Bread Makes 1 pound ½ cup egg ½ cup lukewarm water 2 tablespoons unsalted butter, softened 2½ cups plain bread flour ⅙ cup sugar 1 teaspoon salt 1 pinch ground allspice 1 pinch ground nutmeg 1⅛ cup active dry yeast ¼ cup pecan nuts, diced ½ cup mixed dried fruit 1.

2. 3. 4.

Add the ingredients into the bread machine as per the order of the ingredients listed above or follow your bread machine’s instruction manual. Do not add in the nuts or fruit yet. Select the nut or raisin setting and medium crust function. When the machine beeps, signaling you to add the mixed dried fruit and nuts, do so. When ready, turn the bread out onto a drying rack and allow it to cool, then serve.

Blueberry Bread Makes 1½ to 2 pounds 1 cup plain Greek yogurt, at room temperature ½ cup milk, at room temperature 3 tablespoons butter, at room temperature 2 eggs, at room temperature ½ cup sugar ¼ cup light brown sugar 1 teaspoon pure vanilla extract ½ teaspoon lemon zest 2 cups all-purpose flour 1 tablespoon baking powder ¾ teaspoon salt ¼ teaspoon ground nutmeg 1 cup blueberries 1. 2. 3. 4. 5. 6. 7. 8.

Place the yogurt, milk, butter, eggs, sugar, brown sugar, vanilla, and zest in your bread machine. Program the machine for Quick/Rapid bread and press Start. While the wet ingredients are mixing, stir together the flour, baking powder, salt, and nutmeg in a medium bowl. After the first fast mixing is done and the machine signals, add the dry ingredients. When the second mixing cycle is complete, stir in the blueberries. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Lush King Cake Serves 14 ¼ cup warm water 2 tablespoons butter, softened 1 large egg, slightly beaten 1 cup sour cream 3 ½ tablespoons white sugar ½ teaspoons salt 3 ½ cups all-purpose flour 2 ½ teaspoons active dry yeast For the Spread: ¼ cup and 1 tablespoons white sugar 1 teaspoon cinnamon, ground 2 ½ tablespoons butter, melted ½ cup pecan nuts, chopped For the Glaze Topping: 2 cups icing sugar 1 ½ tablespoons butter, melted 12 drops vanilla extract 2 tablespoons milk 1 tablespoon sugar, green-colored 1 tablespoon sugar, sugar, yellow-colored 1 tablespoon sugar, purple-colored 1. 2. 3. 4. 5. 6. 7. 8.

Place the first 8 ingredients into the bread machine, either in the order listed, or according to the manufacturer. Select the dough cycle. Mix the first 3 spread ingredients in a bowl, and set aside. Grease a baking sheet. When the dough cycle ends, remove the dough, place it on a floured surface, and roll it out into a flat rectangle shape just under 10 × 28 inches. Apply the spread to the flat dough surface and sprinkle the pecans over the dough evenly. Pick up one of the length-sides of the dough, and roll it into a log just under 28 inches long. Place dough log onto your greased baking sheet, seam-side down, and curve into a ring. Pinch the ends of the ring together so that they join. You may need to moisten the dough to do this.

9. Cover the ring with a cloth and leave to rise for 30 minutes. 10. When your loaf only has about 15 minutes left of rising, preheat your oven to 375ºF (190ºC). 11. After rising, remove the cloth and place the cake in the oven until the top turns golden brown. 12. Mix the first 4 glaze ingredients together. Add or reduce milk to create a smooth, thick consistency. 13. When the cake is ready, remove from the oven and place on a drying rack. Apply glaze, and sprinkle colored sugar on top of the glazed cake in alternating bands. 14. Allow to cool completely before serving.

Blueberry Oatmeal Bread Makes 1 pound ¹⁄₃ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 1 egg, at room temperature 1½ tablespoons melted butter, cooled 1 tablespoon honey ¹⁄₃ cup rolled oats 2 cups white bread flour ¾ teaspoon salt 1 teaspoon bread machine or instant yeast ¹⁄₃ cup dried blueberries 1. 2. 3. 4. 5. 6.

Place the ingredients, except the blueberries, in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. Add the blueberries when the machine signals or 5 minutes before the second kneading cycle is finished. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Strawberry Shortcake Bread Makes 1 pound ¾ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 2 tablespoons melted butter, cooled 2 tablespoons sugar 1 teaspoon salt ½ cup sliced fresh strawberries ¾ cup quick oats 1½ cups white bread flour 1 teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Orange Bread Makes 1 pound 1¼ cups milk, at 80ºF (27ºC) to 90ºF (32ºC) 2 tablespoons freshly squeezed orange juice, at room temperature 2 tablespoons sugar ¾ tablespoon melted butter, cooled ¾ teaspoon salt 2 cups white bread flour Zest of ½ orange 1 teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Fragrant Orange Glazed Loaf Makes 1 pound ½ cup orange juice, room temperature 2 tablespoons butter, softened 1 large egg, slightly beaten ½ cup sugar 1 tablespoon dry milk powder ½ cup corn starch 1½ cups all-purpose flour 1 tablespoon baking powder For the Glaze Topping: 1 tablespoon orange juice 2 tablespoons icing sugar 1.

2. 3.

4. 5. 6. 7.

Place all ingredients except the baking powder and glaze topping components into the bread machine, either in the order given, or according to your bread machine’s instruction manual. Select the cake cycle. and press START/STOP button. After 6 minutes, open the machine’s lid and use a spatula to remove flour from the bread pan’s sides. Do not remove anything from the bread machine as you do this; this includes the pan itself. Close the lid and let the machine continue. A further 4 minutes later (10 minutes after beginning), add the baking powder, as well as additional flour or orange juice, if necessary. When ready, gently turn your loaf onto a clean tray or cooking surface. Mix your glaze and pour it over your loaf while it is still hot, then leave it to cool.

Coffee Cake with Pecan-Walnut Topping Makes 1 standard cake 1 yolk of egg ¾ cup whole milk 1 tablespoon unsalted butter, melted 2¼ cups plain bread flour ¼ cup sugar 1 teaspoon salt 2 teaspoons active dry yeast For the Glaze Topping: ¼ cup pecan nuts ¼ cup walnuts 1 teaspoon ground cinnamon ½ cup sugar 2 tablespoons unsalted butter, melted 1. 2. 3. 4. 5. 6. 7. 8. 9.

Add the ingredients into the bread machine as per the order of the ingredients listed above or follow your bread machine’s instruction manual. Select the dough setting. Prepare a 8” × 8” baking pan by greasing it. When the dough cycle is finished, transfer the cake dough into the greased baking pan. For the topping, glaze the two tablespoons of melted butter over the top. In a small mixing bowl, combine the nuts, sugar, and cinnamon and sprinkle over the top of the cake dough. Cover the cake dough with a cloth and allow to rest in a warm area for 30 minutes. Preheat your oven to 375ºF (190ºC) and bake the cake for 20 minutes or until it has turned a golden color. When ready, turn the bread out onto a drying rack and allow it to cool, then serve.

Pineapple and Carrot Bread Serves 12 1 (8-ounce / 227-g) can crushed pineapple, with juice ½ cup carrots, shredded 2 eggs 2 tablespoons butter 4 cups bread flour 3 tablespoons sugar 1 teaspoon salt ¾ teaspoon ground ginger 1¼ teaspoons active dry yeast 1. 2. 3. 4.

Add all of the ingredients (except yeast) to the bread maker pan in the order listed above. Make a well in the center of the dry ingredients and add the yeast. Select the Basic bread cycle and press Start. Transfer baked loaf to a cooling rack for 15 minutes before slicing to serve.

Spice Pumpkin Bread Makes 1½ to 2 pounds Butter for greasing the bucket 1½ cups pumpkin purée 3 eggs, at room temperature ¹⁄₃ cup melted butter, cooled 1 cup sugar 3 cups all-purpose flour 1½ teaspoons baking powder ¾ teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger ¼ teaspoon salt Pinch ground cloves 1. 2. 3. 4.

Lightly grease the bread bucket with butter. Add the pumpkin, eggs, butter, and sugar. Program the machine for Quick/Rapid bread and press Start. Let the wet ingredients be mixed by the paddles until the first fast mixing cycle is finished, about 10 minutes into the cycle. 5. While the wet ingredients are mixing, stir together the flour, baking powder, cinnamon, baking soda, nutmeg, ginger, salt, and cloves until well blended. 6. Add the dry ingredients to the bucket when the second fast mixing cycle starts. 7. Scrape down the sides of the bucket once after the dry ingredients are mixed into the wet. 8. When the loaf is done, remove the bucket from the machine. 9. Let the loaf cool for 5 minutes. 10. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Banana and Nut Bread Makes 1 pound 2 egg ¼ cup lukewarm 1% milk ¹⁄₃ cup unsalted butter, diced 2 banana 1¹⁄₃ cup plain bread flour ²⁄₃ cup sugar 1¼ teaspoons baking powder ½ teaspoons baking soda ½ teaspoons salt ½ cup mixed nuts, diced 1. 2. 3. 4.

Put the eggs, milk, butter, and mashed banana into the bread machine in the exact order mentioned. In a mixing bowl, combine the dry ingredients and nuts then transfer into the bread machine. Select the quick setting and the soft crust function. When ready, turn the bread out onto a drying rack and allow it to cool, then serve.

Orange Cranberry and Pecan Bread Serves 16 1 cup water ¼ cup orange juice 2 teaspoons salt ¹⁄₃ cup sugar 2½ tablespoons nonfat dry milk 2½ tablespoons butter, cubed 4 cups bread flour 2½ teaspoons orange zest 2½ teaspoons bread machine yeast ½ cup dried cranberries ½ cup pecans, chopped 1. 2. 3. 4.

Set aside cranberries and pecans, then place all other ingredients in the bread maker pan in order listed. Choose Sweet cycle, light crust and press Start. Add cranberries and pecans at the end of the kneading cycle. Transfer to a plate and let cool 10 minutes before slicing with a bread knife.

Eggless Vanilla Loaf Makes 1 pound ½ cup lukewarm water ¹⁄₃ cup olive oil 1 teaspoon vinegar 7 ounces (198 g) sweetened condensed milk 1 teaspoon vanilla extract 2 tablespoons sugar 1 pinch salt 1½ cups all-purpose flour ½ teaspoons baking soda ½ teaspoons baking powder 1. 2. 3. 4. 5. 6.

Add all ingredients into the bread machine, either in the order given or according to your machine’s manufacturer, which would be preferable. Select the cake cycle. About 6 minutes in, use a spatula to scrape any flour residue on the sides of your machine into the mixture. After the cake cycle, poke the loaf with a knife. If the knife has batter on it coming out, select the bake (often indicated with a “b”) cycle and let it run for 5 minutes. When your knife comes out clean, your bread is baked. After 15 to 20 minutes of cooling in the machine, tip your loaf onto a drying rack to cool off further, then serve.

Cranberry and Walnut Wheat Bread Serves 12 1 cup warm water 1 tablespoon molasses 2 tablespoons butter 1 teaspoon salt 2 cups 100% whole wheat flour 1 cup unbleached flour 2 tablespoons dry milk 1 cup cranberries 1 cup walnuts, chopped 2 teaspoons active dry yeast 1. 2. 3. 4. 5. 6. 7.

Add the liquid ingredients to the bread maker pan. Add the dry ingredients, except the yeast, walnuts and cranberries. Make a well in the center of the bread flour and add the yeast. Insert the pan into your bread maker and secure the lid. Select Wheat Bread setting, choose your preferred crust color, and press Start. Add cranberries and walnuts after first kneading cycle is finished. Remove the bread from the oven and turn it out of the pan onto a cooling rack and allow it to cool completely before slicing.

Whole Wheat Date Bread Makes 1 pound ½ cup water, at 80ºF (27ºC) to 90ºF (32ºC) ½ cup milk, at 80ºF (27ºC) 1½ tablespoons melted butter, cooled 3 tablespoons honey 2 tablespoons molasses 1½ teaspoons sugar 1 tablespoon skim milk powder ½ teaspoon salt 1½ cups whole-wheat flour 1 cup white bread flour 2 teaspoons unsweetened cocoa powder 1 teaspoon bread machine or instant yeast ½ cup chopped dates 1. 2. 3. 4. 5. 6.

Place the ingredients, except the dates, in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the machine signals, add the chopped dates, or put them in the nut/raisin hopper and let the machine add them automatically. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Banana Whole-Wheat Bread Makes 1 pound ¹⁄₃ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) ²⁄₃ cup mashed banana 1 egg, at room temperature 1 tablespoon melted butter, cooled 2 tablespoons honey ²⁄₃ teaspoon pure vanilla extract ¹⁄₃ teaspoon salt ²⁄₃ cup whole-wheat flour ¾ cup plus 1 tablespoon white bread flour 1 teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Sweet bread and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Chapter 9 Cheese Breads Rich Cheddar Cheese Bread Makes 1 pound ²⁄₃ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 4 teaspoons butter, melted and cooled 2 tablespoons sugar ²⁄₃ teaspoon salt ¹⁄₃ cup grated aged Cheddar cheese 2 cups white bread flour 1¹⁄₃ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Garlicky Asiago Cheese Bread Makes 1 pound ½ cup plus 1 tablespoon milk, at 70ºF (21ºC) to 80ºF (27ºC) 2²⁄₃ tablespoons melted butter, cooled ²⁄₃ teaspoon minced garlic 4 teaspoons sugar ²⁄₃ teaspoon salt ¹⁄₃ cup grated Asiago cheese 1¾ cups plus 1 tablespoon white bread flour 1 teaspoon bread machine or instant yeast ¹⁄₃ cup mashed roasted garlic 1. 2. 3. 4. 5. 6.

Place the ingredients, except the roasted garlic, in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. Add the roasted garlic when your machine signals or 5 minutes before the last kneading is done. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Basil Cheddar Bread Makes 1 pound ²⁄₃ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 2 teaspoons melted butter, cooled 2 teaspoons sugar ²⁄₃ teaspoon dried basil ½ cup shredded sharp Cheddar cheese ½ teaspoon salt 2 cups white bread flour 1 teaspoon bread machine or active dry yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Blue Cheese Onion Bread Makes 1 pound ¾ cup plus 1 tablespoon water, at 80ºF (27ºC) to 90ºF (32ºC) 1 egg, at room temperature 2 teaspoons melted butter, cooled 3 tablespoons powdered skim milk 2 teaspoons sugar ½ teaspoon salt ¹⁄₃ cup crumbled blue cheese 2 teaspoons dried onion flakes 2 cups white bread flour 3 tablespoons instant mashed potato flakes ¾ teaspoon bread machine or active dry yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Swiss Cheese Bread Makes 2 pounds 1¼ cups buttermilk ²⁄₃ cup water 4½ cups bread flour 1¼ cups shredded Swiss cheese 2 tablespoons sugar 1½ teaspoons baking powder 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1. 2. 3.

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.) 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.

Double Cheese Bread Makes 1 pound ¾ cup plus 1 tablespoon milk, at 80ºF (27ºC) to 90ºF (32ºC) 2 teaspoons butter, melted and cooled 4 teaspoons sugar ²⁄₃ teaspoon salt ¹⁄₃ teaspoon freshly ground black pepper Pinch cayenne pepper 1 cup shredded aged sharp Cheddar cheese ¹⁄₃ cup shredded or grated Parmesan cheese 2 cups white bread flour ¾ teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Cheddar Beer Bread Makes 2 pounds 1¹⁄₃ cups beer 4½ cups bread flour 1¼ cups shredded Colby or mild cheddar cheese ¹⁄₃ cup sugar 1¼ teaspoons salt 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast 1. 2. 3. 4.

Open the container of beer and let stand at room temperature for a few hours to go flat. 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.) 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.

Black Olive Cheese Bread Makes 1 pound ²⁄₃ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 1 tablespoon melted butter, cooled ²⁄₃ teaspoon minced garlic 1 tablespoon sugar ²⁄₃ teaspoon salt 2 cups white bread flour ½ cup shredded Swiss cheese ¾ teaspoon bread machine or instant yeast ¼ cup chopped black olives 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer, tossing the flour with the cheese first. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Chile-Bacon Cheddar Bread Makes 1 pound ¹⁄₃ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 1 teaspoon melted butter, cooled 1 tablespoon honey 1 teaspoon salt ¹⁄₃ cup chopped and drained green chiles ¹⁄₃ cup grated Cheddar cheese ¹⁄₃ cup chopped cooked bacon 2 cups white bread flour 1¹⁄₃ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Cheddar Chipotle Bread Makes 1 pound ²⁄₃ cup water, at 80ºF (27ºC) to 90ºF (32ºC) 1½ tablespoons sugar 1½ tablespoons powdered skim milk ¾ teaspoon salt ½ teaspoon chipotle chili powder 2 cups white bread flour ½ cup shredded sharp Cheddar cheese ¾ teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic cycle/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Jalapeño Cheddar Bread Makes 1½ to 2 pounds 1 cup buttermilk, at 80ºF (27ºC) to 90ºF (32ºC) ¼ cup melted butter, cooled 2 eggs, at room temperature 1 jalapeño pepper, chopped 1¹⁄₃ cups all-purpose flour 1 cup cornmeal ½ cup shredded Cheddar cheese ¼ cup sugar 1 tablespoon baking powder ½ teaspoon salt 1. 2. 3. 4. 5. 6. 7.

Place the buttermilk, butter, eggs, and jalapeño pepper in your bread machine. Program the machine for Quick/Rapid bread and press Start. While the wet ingredients are mixing, stir together the flour, cornmeal, cheese, sugar, baking powder, and salt in a small bowl. After the first fast mixing is done and the machine signals, add the dry ingredients. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Easy Cottage Cheese Bread Makes 1 pound ¹⁄₃ cup water, at 80ºF (27ºC) to 90ºF (32ºC) ½ cup low-fat cottage cheese, at room temperature 1 egg, at room temperature 4 teaspoons butter, melted and cooled 2 teaspoons sugar ²⁄₃ teaspoon salt ⅛ teaspoon baking soda 2 cups white bread flour 1¹⁄₃ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Cottage Cheese Dill Bread Makes 2 pounds 3 tablespoons olive oil 1 large shallot, chopped 1¹⁄₃ cups cottage cheese ¹⁄₃ cup fat-free milk 1 large egg plus 1 egg yolk 3¹⁄₃ cups bread flour 2 tablespoons sugar 1 tablespoon plus 1 teaspoon gluten 2½ tablespoons dried dill weed 1¾ teaspoons salt 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast 1. 2. 3.

4.

Heat the oil in a small skillet, and sauté the shallot until translucent. Set aside to cool to warm. Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the shallot with the liquid ingredients. Set crust on dark and program for Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will look very dry at first and take a few minutes to come together. Resist the urge to add more liquid. 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.

Farm-Style Cottage Cheese Bread Makes 2 pounds 1⅛ cups water 1 cup small-curd low-fat cottage cheese 3 tablespoons olive oil 3¼ cups bread flour ¾ cup whole wheat flour 3 tablespoons sugar 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1. 2. 3.

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.) The dough ball will be slightly moist. 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.

Goat Cheese Bread Makes 1 pound ²⁄₃ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 2²⁄₃ tablespoons goat cheese, at room temperature 1 tablespoon honey ²⁄₃ teaspoon salt ²⁄₃ teaspoon freshly cracked black pepper 2 cups white bread flour 1 teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

French Roquefort Cheese-Walnut Bread Makes 2 pounds 1¹⁄₃ cups water 3 tablespoons cream sherry 5 ounces (142 g) Roquefort cheese, crumbled 1½ tablespoons walnut oil 1½ tablespoons unsalted butter, cut into pieces 3²⁄₃ cups bread flour ¹⁄₃ cup medium or dark rye flour 1½ tablespoons light brown sugar 1 tablespoon plus 1 teaspoon gluten ¾ teaspoon salt ²⁄₃ cup chopped walnuts or pecans 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast 1. 2. 3.

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.) 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.

Roasted Garlicky Dry Jack Bread Makes 2 pounds 3 to 4 ounces (85- to 113-g) garlic 1½ cups water 4 cups bread flour ²⁄₃ cup grated dry jack cheese 1 tablespoon gluten 2¼ teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast 1. 2. 3.

4. 5.

Preheat the oven to 350ºF (180ºC). Place the garlic in a small baking dish and bake until soft when touched with your finger, 40 to 45 minutes. Remove from the oven and let cool to room temperature. Cut the head of roasted garlic in half horizontally. Place all the ingredients in the pan according to the order in the manufacturer’s instructions, squeezing out the cloves of garlic and dropping them into the bread pan along with the water. 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.) 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.

Mozzarella Herb Bread Makes 1 pound ¾ cup plus 1 tablespoon milk, at 80ºF (27ºC) to 90ºF (32ºC) 2 teaspoons butter, melted and cooled 4 teaspoons sugar ²⁄₃ teaspoon salt 1¹⁄₃ teaspoons dried basil ²⁄₃ teaspoon dried oregano 1 cup shredded mozzarella cheese 2 cups white bread flour 1½ teaspoons bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Crescia Al Formaggio Makes 2 pounds ½ cup plus 1 tablespoon water 3 large eggs 3 tablespoons olive oil 3¼ cups bread flour ¾ cup grated Asiago or Locatelli cheese 1½ tablespoons nonfat dry milk 1 tablespoon sugar 2 teaspoons gluten ½ teaspoon salt 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast 1. 2. 3.

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 Tender cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be sticky. 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.

Parmesan White Bread Makes 1 pound ¾ cup water, at 80ºF (27ºC) to 90ºF (32ºC) 2 tablespoons melted butter, cooled 2 teaspoons sugar ²⁄₃ teaspoon salt 1¹⁄₃ teaspoons chopped fresh basil 2²⁄₃ tablespoons grated Parmesan cheese 2¹⁄₃ cups white bread flour 1 teaspoon bread machine or instant yeast 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Ricotta Chive Bread Makes 2 pounds 1¹⁄₃ cups water ½ cup whole or part-skim ricotta cheese 4 cups bread flour 1½ tablespoons light brown sugar 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt ¾ cup chopped fresh chives Dash of ground black pepper 1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast 1. 2. 3.

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.) 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.

Mozzarella Pancetta Bread Makes 2 pounds 1½ cups water 1½ tablespoons olive oil 2²⁄₃ cups bread flour ²⁄₃ cup semolina durum flour ¹⁄₃ cup whole wheat flour ¹⁄₃ cup yellow cornmeal or polenta 1 tablespoon plus 1 teaspoon gluten Pinch of sugar 1¼ teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 3 ounces (85 g) pancetta, sliced thin 6 ounces (170 g) whole-milk Mozzarella, cut into ¹⁄₃-inch cubes Yellow cornmeal or polenta, for sprinkling 1. 2.

3.

4. 5.

Place the ingredients, except the pancetta, mozzarella, and cornmeal, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. While the dough is rising, cook the pancetta in a skillet over moderate heat until crisp. Drain on paper towels, cool, and coarsely crumble. Line a baking sheet with parchment paper and sprinkle it with cornmeal. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface. Pat the dough into a large, thick oval. Sprinkle the pancetta and the mozzarella over the dough. Fold the dough into thirds and gently knead to evenly distribute the pancetta and cheese. Form into one round loaf and place on the baking sheet. Cover with a clean tea towel and let rest at room temperature until doubled in bulk, about 40 minutes. Twenty minutes before baking, place a baking stone on the lower third rack of the oven, if desired, and preheat the oven to 425ºF (220ºC). With a small sharp knife, slash the top of the loaf with an X, no more than ¼ inch deep. Place in the oven, placing the pan on the stone if using one. Bake for 15 minutes. Reduce the oven temperature to 350ºF (180ºC) and bake for an additional 30 to 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped with your finger. Remove the loaf from the pan and place it on a rack. Let cool to room temperature before slicing.

Feta Oregano Bread Makes 1 pound ²⁄₃ cup milk, at 80ºF (27ºC) to 90ºF (32ºC) 2 teaspoons melted butter, cooled 2 teaspoons sugar ²⁄₃ teaspoon salt 2 teaspoons dried oregano 2 cups white bread flour 1½ teaspoons bread machine or instant yeast ²⁄₃ cup crumbled feta cheese 1. 2. 3. 4. 5.

Place the ingredients in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Pine Nuts and Walnut Cheese Bread Makes 2 pounds 1¹⁄₃ cups water 2 tablespoons olive oil 4 cups bread flour ¾ cup grated Parmesan cheese 1 tablespoon plus 1 teaspoon gluten Pinch of sugar ¾ teaspoon salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast ½ cup pine nuts, coarsely chopped ²⁄₃ cup walnuts, coarsely chopped 1. 2.

3.

Place the ingredients, except the nuts, 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.) When the machine beeps, or between Knead 1 and Knead 2, add the nuts. 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.

Mozzarella Salami Bread Makes 1 pound ¾ cup water, at 80ºF (27ºC) to 90ºF (32ºC) ¹⁄₃ cup shredded mozzarella cheese 4 teaspoons sugar ²⁄₃ teaspoon salt ²⁄₃ teaspoon dried basil Pinch garlic powder 2 cups plus 2 tablespoons white bread flour 1 teaspoon bread machine or instant yeast ½ cup finely diced hot German salami 1. 2. 3. 4. 5. 6.

Place the ingredients, except the salami, in your bread machine as recommended by the manufacturer. Program the machine for Basic/White bread, select light or medium crust, and press Start. Add the salami when your machine signals or 5 minutes before the second kneading cycle is finished. When the loaf is done, remove the bucket from the machine. Let the loaf cool for 5 minutes. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Feta Spinach Bread Makes 2 pounds 1⅛ cups water 1 cup frozen chopped spinach (defrosted and squeezed dry) 3 tablespoons olive oil 4 cups bread flour 5 ounces (142 g) crumbled feta cheese 1½ tablespoons sugar 1 teaspoon salt 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast 1. 2. 3.

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.) 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.

Stuffed Cheese Breads Makes 2 pounds For the Dough: 1¼ cups plain yogurt 1 tablespoon olive oil 3 cups bread flour ½ teaspoon salt 1¼ teaspoons SAF yeast or 1¾ teaspoons bread machine yeast For the Filling: 1½ cups shredded Monterey Jack 4 ounces (113 g) feta cheese, crumbled ¼ cup minced Italian flat-leaf parsley 1 large egg 1 tablespoon finely chopped fresh cilantro 1 teaspoon finely chopped fresh mint 1 egg white, beaten with 1 teaspoon water, for glaze 1. 2.

3. 4.

5. 6.

To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. If the yogurt is very thick, be prepared to add 1 to 2 tablespoons of water to the dough. The dough ball should be smooth, slightly soft, and elastic. Meanwhile, make the cheese filling. Combine all of the filling ingredients in a small bowl and toss to combine. Cover and refrigerate until needed. Spray 8 cups of a nonstick standard muffin tin with vegetable cooking spray. At the beep, remove the dough from the pan and turn out onto a clean work surface. Divide the dough in half, then further divide each half into quarters to make 8 pieces. Using a rolling pin, and on a work surface lightly dusted with flour to prevent sticking, roll out each portion into a 7- to 8-inch round, about ¼ inch thick. Alternately, you can press each section of dough with your palm and stretch the dough if you don’t have a small rolling pin. Fold the dough lightly into quarters and transfer to a muffin cup. Unfold the dough and press to fit into the cup, leaving a skirt of dough draped over the sides. Place 2 heaping tablespoons of the cheese filling into the dough, mounding it higher in the center. Pick up the skirt of the dough and pleat in loose folds laying over each other over the filling. You can leave it folded flat or gather up the top ends and twist into a small knob. Repeat with all the portions of dough. Cover loosely with plastic wrap and let rest at room temperature for 10 minutes. Preheat the oven to 400ºF (205ºC). Brush the tops of the breads with the egg white glaze. Bake for 25 to 30 minutes, or until golden brown. Remove the pan to a rack and cool in the pan 15 minutes. Remove

from the pan and cool for at least 15 minutes before serving. These can be frozen for up to a month in plastic freezer bags. To serve, defrost in the refrigerator in the bag, then warm in a 300ºF (150ºC) oven for 8 minutes to soften the cheese. Serve immediately.

Tex-Mex Longhorn Hot Jalapeño Bread Makes 2 pounds 1¹⁄₃ cups water 4 cups bread flour 1¼ cups shredded longhorn cheddar cheese 4 tablespoons nonfat dry milk 4 canned jalapeño chiles, seeded and diced 1½ tablespoons sugar 1½ teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1. 2. 3.

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.) 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.

Chapter 10 Rolls and Pizza House Pizza Dough Serves 6 2 cups plain bread flour 1 tablespoon unsalted butter, softened 1 tablespoon sugar 1 teaspoons instant dry yeast 1 teaspoon salt ½ cup lukewarm water 1. 2. 3. 4. 5. 6.

Add the ingredients into the bread machine as per the order of the ingredients listed above or follow your bread machine’s instruction manual. Select the dough setting and press start. Ten minutes into the bread machine’s cycle, check on the dough to ensure that the ingredients have mixed evenly and that the dough is not too wet or dry. Preheat your oven to 400ºF (205ºC). When ready, turn the dough out onto a floured surface and knead into a pizza or pan dish shape. Top with your desired toppings and bake for 20 to 25 minutes.

New Orleans Po Boy Rolls Makes 6 rolls 1 cup water 1 tablespoon granulated sugar 1 ½ teaspoons salt 1 tablespoon extra-virgin olive oil 3 cups plain bread flour 1 tablespoon instant dry yeast 1. 2. 3. 4. 5. 6. 7. 8.

Add the ingredients into the bread machine as per the order of the ingredients listed above or follow your bread machine’s instruction manual. Select the dough setting. When the dough is ready, place it onto a floured surface and split it into six even pieces. Then transfer them onto a parchment-lined baking tray. Switch on the oven for 2 minutes, then turn it off. Place the dough into the oven and allow it to rise for one hour and 30 minutes or until it has doubled in size then remove. Preheat your oven to 400ºF (205ºC) and then place an oven-proof dish on the lowest rack. Using a sharp knife make slashes into the dough and mist with water. When the oven has reached 400ºF (205ºC), place the dough into the oven and bake for 20 minutes or until the rolls, have reached a golden color. When ready, turn the bread out onto a drying rack and allow it to cool, then serve.

Cinnamon Rolls Makes 18 rolls For the Filling: 1 cup brown sugar ½ cup unsalted butter, softened 1½ tablespoons ground cinnamon For the Icing: 4 tablespoons whole milk ½ teaspoons vanilla essence 2 tablespoons unsalted butter, melted 3 cups powdered sugar For the Dough: 1¹⁄₃ cups lukewarm water 1 tablespoon unsalted butter, diced 5 tablespoons sugar 1 egg 1 teaspoon salt 3 cups white all-purpose flour 1 ½ cups plain bread flour ¼ cup powdered milk 1 tablespoon dry active yeast 1.

Add the dough ingredients into the bread machine as per the order of the ingredients listed above or follow your bread machine’s instruction manual. 2. Select the dough setting. 3. Place the dough onto a floured surface and split into two portions. 4. Roll one of the portions into a rectangular shape. 5. Combine the ingredients for the filling, and spread half of it evenly over the rolled-out piece of dough. 6. Using a sharp knife, cut the dough into 1” wide strips. Then roll up to form pinwheels. 7. Place these pinwheels onto a greased baking tray. 8. Repeat the same process above with the remaining portion of dough and remaining ingredients for the filling. 9. Cover the pinwheels with a cloth and allow to rise for 30 minutes. 10. Preheat the oven to 375ºF (190ºC) and bake the cinnamon rolls for 18 minutes. 11. Mix the ingredients for the icing together and spread this over the top of the warm cinnamon rolls, then serve.

Buttery Dinner Rolls Makes 15 rolls ½ cup milk, warm ¼ cup butter, softened 2 tablespoons white sugar 1 large eggs ¹⁄₃ teaspoons salt 1¹⁄₃ cups whole wheat flour 7 tablespoons all-purpose flour 1 teaspoon instant yeast 1. 2. 3. 4. 5. 6. 7. 8.

Add all ingredients to your bread machine in the exact order listed. Select the dough setting. When the cycle finishes, remove dough from pan. Split dough into 8 balls. Place them onto a greased pan, with 1 inch of space between them. Cover balls with a cloth and allow to rise for 45 minutes. Preheat the oven to 350ºF (180ºC) when about 15 minutes of rising remains. When the bread has fully risen, place the balls in the oven and let them bake until they turn a light golden-brown color. This takes about 20 minutes. Remove from oven, and allow to cool before serving.

Traditional Dinner Rolls Makes 15 rolls 1 egg 1 cup water 3¼ cups plain bread flour ¼ cup sugar 1 teaspoon salt 3 teaspoons active dry yeast 2 tablespoons unsalted butter, softened 1.

2. 3. 4. 5. 6.

Add the ingredients into the bread machine as per the order of the ingredients listed above or follow your bread machine’s instruction manual. Do not add the softened butter in. Select the dough setting. Transfer the dough onto a floured surface and allow to rest for 10 minutes. Then split the dough evenly into 15 balls. On a greased baking tray, place the dough balls 2” apart. Allow the rolls to rest in a warm area for 30 minutes or until they have doubled in size. Preheat your oven to 375ºF (190ºC) and bake the rolls for 15 minutes or until they have turned a honeyed color. Brush the tops of the rolls with the softened butter, then serve.

Vegan Dinner Rolls Makes 15 rolls 2 ²⁄₃ tablespoons lukewarm water ¹⁄₃ teaspoons almond milk, unsweetened 1¹⁄₃ tablespoons vegan butter, softened or melted 1¹⁄₃ tablespoons organic cane sugar ¹⁄₃ teaspoons salt 1¹⁄₃ cups unbleached all-purpose flour 1½ teaspoons instant yeast 1. 2. 3. 4. 5. 6. 7. 8. 9.

Add all ingredients to your bread machine, either in the order listed, or according to your manufacturer. Select the dough setting. When the cycle finishes, remove your dough from the pan. Split dough into 8 balls. Place balls onto a greased pan, with 1 inch of space between them. Cover balls with a cloth and allow to rise for 45 minutes. Preheat the oven to 375ºF (190ºC) when about 15 minutes of rising remains. When the bread has fully risen, place the balls in the oven and let them bake until they turn a light golden-brown color. This takes about 20 minutes. Remove from the oven, and allow to cool before serving.

Chapter 11 Breakfast Breads Dried Cherry and Almond Bread Makes 2 pounds 1²⁄₃ cups milk ¾ teaspoon almond extract 1½ tablespoons butter, cut into pieces 4 tablespoons almond paste, cut into pieces 4 cups bread flour ¼ cup sugar 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast ²⁄₃ cup chopped dried sour cherries ¹⁄₃ cup slivered blanched almonds 1.

2.

Place the ingredients, except the cherries and almonds, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the cherries and almonds. 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.

Apricot Oat Bread Makes 2 pounds 1 cup apple or pear juice 7 tablespoons water 2½ tablespoons honey 2½ tablespoons nut or vegetable oil 2¹⁄₃ cups bread flour 1 cup whole wheat flour ²⁄₃ cup rolled oats 1 tablespoon plus 1 teaspoon gluten 1½ teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast ²⁄₃ cup finely chopped dried apricots 1.

2.

Place the ingredients, except the apricots, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the apricots. The dough ball will be soft and moist. 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 Oatmeal Bread with Macadamia Nut Makes 2 pounds 1¹⁄₃ cups milk 3 tablespoons unsalted butter, cut into pieces 1 (8-ounce / 227-g) banana, sliced 2½ cups bread flour 1½ cups whole wheat pastry flour ¾ cup rolled oats 3 tablespoons sugar 1 tablespoon plus 1 teaspoon gluten 1¼ teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast ½ cup chopped salted macadamia nuts 1.

2.

Place the ingredients, except the nuts, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Sweet Bread or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the macadamia nuts. 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.

Morning Cinnamon Swirl Makes 2 pounds For the Dough: 1¹⁄₃ cups water 3 tablespoons unsalted butter, cut into pieces ¹⁄₃ cup sugar 4 cups bread flour ¼ cup dry buttermilk powder 1 tablespoon plus 1 teaspoon gluten 1½ teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast For the Cinnamon Swirl: 2 tablespoons unsalted butter, melted, for brushing ¹⁄₃ cup light brown sugar 1 tablespoon ground cinnamon 1.

2.

3.

4.

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. If you wish to mix and bake the dough completely in the machine, set crust on medium and program for the Basic or Variety cycle. If you wish to bake the loaf in your kitchen oven, program for the Dough cycle. Press Start. To bake in the machine: After Rise 2 ends on the Basic cycle, or when the display shows Shape in the Variety cycle, press Pause, remove the pan, and close the lid. Immediately turn the dough out onto a lightly floured work surface; pat into an 8-by12-inch fat rectangle. Brush with the melted butter. Sprinkle with the sugar and cinnamon, leaving a 1-inch space all the way around the edge. Starting at a short edge, roll the dough up jelly-roll fashion. Tuck the ends under and pinch the bottom seam. Coat the bottom of the dough with cooking spray, remove the kneading blade, and place the dough back in the pan; press Start to continue to rise and bake as programmed. When the baking cycle ends, immediately remove the bread from the pan. When the machine beeps at the end of the cycle, remove the pan and turn the dough out onto a lightly floured work surface. Pat the the 2 pounds (907 g) dough into two 8-by12-inch rectangles. Brush the rectangle(s) with melted butter. Sprinkle with the brown sugar and cinnamon, leaving a 1-inch edge all the way around. Starting at a short end, roll up jelly-roll fashion. Tuck the ends under and pinch the bottom seam. Place the single large loaf in the prepared 9-by-5-inch pan or the two smaller loaves in the 7-by-4-inch pans. Spray the top(s) with cooking spray and cover lightly with plastic wrap. Let rise at room temperature until doubled in bulk, about 45 minutes. Bake for 35 to 40 minutes, or until golden brown and the sides have slightly contracted from the pan. If the crust browns too quickly, place a piece of aluminum foil loosely over the top.

5.

Place the bread on a rack and let cool to room temperature before slicing. Dust with plain or vanilla confectioners’ sugar, if desired.

Chocolate, Apricot, and Walnut Orange Bread Makes 2 pounds 1¾ cups mandarin orange segments, liquid reserved 3 tablespoons reserved orange liquid or orange liqueur 4 tablespoons unsalted butter, cut into pieces 4 cups bread flour ¹⁄₃ cup sugar 1 tablespoon gluten 2 teaspoons salt 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast ²⁄₃ cup white chocolate chips ½ cup minced dried apricots ½ cup chopped walnuts 1.

2.

Place the ingredients, except the white chocolate chips, apricots, and walnuts, 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. The dough ball will ini-tially look dry; do not be tempted to add more liquid. When the machine beeps, or between Knead 1 and Knead 2, add the chips, apricots, and walnuts. 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.

Granola Bread Makes 2 pounds 1½ cups buttermilk 3 tablespoons vegetable oil 3 tablespoons honey 2¾ cups bread flour 1 cup whole wheat flour 1¹⁄₃ cups granola 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 1½ teaspoons ground cinnamon 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1. 2.

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. 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.

Orange Cinnamon Bread Makes 2 pounds For the Dough: ²⁄₃ cup orange juice ½ cup milk 1 large egg 4 tablespoons unsalted butter, cut into pieces 4 cups bread flour ¹⁄₃ cup sugar Grated zest of 1 orange 1 tablespoon plus 1 teaspoon gluten 2½ teaspoons ground cinnamon 1½ teaspoons salt 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast For the Vanilla-Orange Glaze: ¾ cup sifted confectioners’ sugar 1½ to 2 tablespoons orange juice 1 teaspoon vanilla extract 1.

2. 3.

To make the dough, place all the dough 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. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Place a plate or piece of waxed paper under the rack. To prepare the glaze, combine the confectioners’ sugar, orange juice, and vanilla in a small bowl; beat with a small whisk until smooth. With a large spoon, drizzle the bread with the glaze, letting it drip down the sides. Cool to room temperature to set the glaze before slicing.

Currant and Walnut Bread Makes 2 pounds 1¹⁄₃ cups buttermilk 2 large egg whites, lightly beaten ¼ cup canola oil 2 cups bread flour 2 cups whole wheat flour ¹⁄₃ cup rolled oats ¹⁄₃ cup dark brown sugar 2½ tablespoons gluten 2 teaspoons salt 1½ teaspoons ground cinnamon 1½ teaspoons vanilla powder 1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast ²⁄₃ cup raisins or currants ¹⁄₃ cup chopped walnuts 1.

2.

Place the ingredients, except the fruit and nuts, in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the fruit and nuts. Do not be tempted to add more than a tablespoon of extra flour. This is a moist dough ball that will initially look very sticky, especially around the blade. It will transform to tacky by the end of the kneading and be smooth and shiny with the rises. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. (See headnote for possible extra baking time.) Let cool to room temperature before slicing.

Savory Dutch Loaf Makes 2 pounds ¾ cup sugar cubes 2 teaspoons ground cinnamon Small pinch of ground cloves 1¹⁄₃ cups fat-free milk 2 tablespoons unsalted butter or margarine, cut into pieces 4 cups bread flour 1 tablespoon plus 1 teaspoon gluten 1¾ teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1.

2.

3.

Place the sugar cubes in a heavy clear plastic freezer bag and, using the smooth side of a meat hammer, crack the cubes. Don’t crush them; you want the chunks to be no smaller than quarter cubes, if possible. Add the spices to the bag and toss to coat. Set aside. Place the ingredients, except the spice-coated sugar cubes, 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. 5 minutes into the kneading segment, press Pause and sprinkle in half of the sugar cube mixture. Press Start to resume the cycle. 3 minutes later, press Pause and add the rest of the sugar cube mixture. Press Start to resume the cycle. 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, or sugar syrup will ooze out.

Cranberry and Golden Raisin Bread Makes 2 pounds 1²⁄₃ cups water 2½ tablespoons unsalted butter, melted 3 tablespoons light brown sugar 4 cups bread flour ¹⁄₃ cup nonfat dry milk 1 tablespoon plus 2 teaspoons gluten 2 teaspoons salt 1¼ teaspoons ground cardamom 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast ¾ cup golden raisins ¾ cup dried cranberries 1.

2.

Place the ingredients, except the fruit, in the pan according to the order in the manufacturer’s instructions. Set crust on light and program for the Sweet Bread or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the fruit. 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 Currant Bread Makes 2 pounds 1¹⁄₃ cups currants ¼ cup orange juice One 2-inch piece cinnamon stick 2 whole cloves Pinch of ground mastika or allspice 1⅛ cups plus 1 tablespoon evaporated milk 2 teaspoons orange-flower water ¼ cup honey 4 cups bread flour 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1.

2.

3.

4.

Place the currants in a small bowl. Add the orange juice, cinnamon stick, cloves, and mastika or allspice. Toss to combine. Cover and let stand at room temperature for 1 hour. The currants will be soft and plump. Remove and discard the cinnamon stick and cloves. Drain and reserve any extra orange juice from the currants. Add 3 tablespoons water to the juice enough water to equal 2 tablespoons if you are making the 1½-pound loaf or 3 tablespoons if you are making the 2-pound loaf. Place the ingredients, except the currants, in the pan according to the order in the manufacturer’s instructions, adding the juice and water mixture with the liquid ingredients. Set crust on medium and program for the Sweet Bread or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the currants. 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.

Pear, Fig, and Prune Bread Makes 2 pounds For the Dough: ¼ cup plus 1 tablespoon milk ¼ cup water 1 large egg 3 tablespoons unsalted butter, partially melted 2½ cups unbleached all-purpose flour ¼ cup sugar 1 teaspoon salt 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast For the Fruit Filling: ¾ cup dry red wine ¼ cup kirsch ¼ cup sugar Grated zest of 1 lemon ½ teaspoon ground cinnamon ¼ teaspoon fresh-ground nutmeg 8 ounces (227 g) dried pears, chopped 6 ounces (170 g) dried figs, stemmed and chopped 4 ounces (113 g) pitted prunes ¼ cup raisins 1 egg yolk beaten with 1 tablespoon milk, for glaze 1.

2.

3.

To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be firm, yet pliable. While the dough is rising, make the filling. Combine the wine, kirsch, sugar, zest, and spices in a small saucepan and bring to a boil. Lower heat and add the dried fruit. Simmer, uncovered, for 10 minutes. Remove from the heat, cover, and let stand until room temperature and all of the liquid is absorbed, about 1 hour. Place in a food processor and pulse to make a thick jam that is not totally smooth. Line a baking sheet with parchment paper. To assemble the loaf, when the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface. With a rolling pin, roll out into a 12-by-16-inch rectangle. With a metal spatula, spread the filling evenly over the dough, leaving ½inch borders on three sides and a 1-inch border on one long side. Beginning at the long edge with the ½-inch border, roll up jelly-roll fashion to make a log. Moisten the 1inch border with some water and seal. Pinch the bottom seam, leaving the ends open.

4. 5.

Press to even the ends. Using the tines of a fork, prick the dough all over. Brush with the egg glaze. Let rest at room temperature, covered loosely with a clean tea towel, until doubled in bulk, about 45 minutes. Twenty minutes before baking, preheat the oven to 350ºF (180ºC). Brush the roll once more with the egg glaze. Bake for 30 to 40 minutes, until golden brown and firm to the touch. Let cool on the baking sheet.

Apple and Pecan Bread Makes 2 pounds 1½ cups buttermilk 2½ tablespoons walnut oil 4 cups bread flour ¼ cup light brown sugar 1 tablespoon plus 1 teaspoon gluten 1½ teaspoons salt 1¹⁄₃ tablespoons ground cinnamon 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast ²⁄₃ cup chopped dried apples ½ cup chopped pecans 1.

2.

Place the ingredients, except the apples and pecans, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the apples and pecans. 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.

Poppy Seed and Prune Bread Makes 2 pounds ²⁄₃ cup milk ½ cup water 3 tablespoons unsalted butter, cut into pieces 1 large egg 3 cups bread flour 1 cup whole wheat pastry flour ¼ cup plus 1 tablespoon poppy seeds 3 tablespoons sugar Grated zest of 1 lemon 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast ¾ cup chopped pitted prunes 1.

2.

Place the ingredients, except the prunes, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the prunes. 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.

Pumpkin and Cranberry Bread Makes 2 pounds 1 cup dried cranberries 3 tablespoons brandy 1 cup water ½ cup pumpkin purée 3 tablespoons nut oil 4 cups bread flour ¼ cup light brown sugar 3 tablespoons dry buttermilk powder 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 1¾ teaspoons pumpkin or apple pie spice 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1. 2.

3.

Sprinkle the dried cranberries with the brandy in a small bowl. Cover with plastic wrap and let stand at room temperature for 1 hour to macerate. Place the ingredients, except the cranberries, 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. When the machine beeps, or between Knead 1 and Knead 2, add the cranberries and any extra brandy in the bowl. 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.

Dark Raisin Bread Makes 2 pounds 1¹⁄₃ cups dark raisins 1½ cups buttermilk 1 large egg 2½ tablespoons canola oil 3 tablespoons dark brown sugar 4 cups bread flour 1 tablespoon plus 2 teaspoons gluten 2 teaspoons salt 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast 1.

2.

3.

Place the raisins in a small bowl to heat in the microwave or in a small pan to heat on the stove. Cover with water and heat to boiling. Let stand for 10 minutes to plump, then drain on paper towels. Place the ingredients, except the raisins, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Sweet Bread or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the raisins. 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.

Rum Persimmon Bread Makes 2 pounds 2 large Hachiya persimmons 1 cup milk 1 large egg 1½ tablespoons amber rum 3 tablespoons butter, cut into pieces 4 cups bread flour 3 tablespoons dark brown sugar 1 tablespoon gluten 2 teaspoons apple pie spice 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1 cup golden raisins 1. 2.

3.

Cut the soft persimmons in half and scoop out the inner flesh with a large spoon. Measure out and reserve ¾ cup for the loaf. Place the ingredients, except the raisins, in the pan according to the order in the manufacturer’s instructions, adding the reserved persimmon pulp with the liquid ingredients. Set crust on dark and program for the Basic or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the raisins. The dough ball will be soft and springy. 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 bread is very tender, so be sure not to cut it before it cools.

Ricotta Nut Bread Makes 2 pounds ½ cup milk ¾ cup ricotta cheese 3 large egg yolks 2 teaspoons anise extract ½ cup (1 stick) plus 1 tablespoon unsalted butter, cut into pieces 4 cups bread flour ½ cup walnuts ½ cup golden raisins 3½ tablespoons sugar Grated zest of 2 lemons 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1. 2.

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. 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.

Chapter 12 Whole-Wheat Breads Whole Wheat Challah Makes 2 pounds 1 cup water 3 large eggs ¼ cup vegetable oil 2½ tablespoons honey 2 cups whole wheat flour 2 cups bread flour 2 tablespoons gluten 1¼ tablespoons instant potato flakes 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1.

2.

3.

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 or Whole Wheat cycle; press Start. This is a moist dough ball. Do not add more flour during the kneading or the bread will be dry. When Rise 2 ends, press Pause, open the lid and lift the warm dough from the pan. Divide the dough into 2 equal portions. With the palms of your hands, roll each portion into a fat oblong sausage, about l0 inches long. Place the two pieces side by side. Holding each end, wrap one around the other, twisting each one at the same time, to create a fat twist effect. Tuck under the ends and replace in the pan in the machine. The twist shape will bake in the machine. 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.

Whole Wheat Bread Makes 1 pound ½ cup lukewarm whole milk 2 tablespoons unsalted butter, diced 1 cup whole wheat flour 1 cup pain bread flour 2½ tablespoons brown sugar ¾ teaspoon salt ¾ teaspoon bread machine yeast 1.

Add the ingredients into the bread machine as per the order of the ingredients listed

2. 3.

above or follow your bread machine’s instruction manual. Select the whole wheat setting and medium crust function. When ready, turn the bread out onto a drying rack and allow it to cool, then serve.

Dakota Bread Makes 2 pounds 1½ cups water 3 tablespoons canola oil 3 tablespoons honey 21 cups bread flour 1 cup whole wheat flour ¹⁄₃ cup raw bulgur cracked wheat 1 tablespoon gluten 2 teaspoons salt ¹⁄₃ cup raw sunflower seeds ¹⁄₃ cup raw pumpkin seeds, chopped 2 teaspoons sesame seeds 2 teaspoons poppy seeds 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast 1.

2.

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.) 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.

Basic Whole Wheat Bread Makes 1 pound 1⅛ cups lukewarm water 3 tablespoons honey 2 tablespoons vegetable oil 1½ cups plain bread flour 1½ cups whole wheat flour ¹⁄₃ teaspoon salt 1½ teaspoons instant dry yeast 1. 2. 3.

Add the ingredients into the bread machine as per the order of the ingredients listed above or follow your bread machine’s instruction manual. Select the whole wheat setting and medium crust function. When ready, turn the bread out onto a drying rack and allow it to cool, then serve.

Multi-Seed Whole Wheat Bread Makes 1 pound ²⁄₃ cups lukewarm water 3 tablespoons milk powder 1 tablespoon honey 1 tablespoon unsalted butter, softened 1 cup plain bread flour 1 cup whole wheat flour 2 tablespoons poppy seeds 2 tablespoons sesame seeds 2 tablespoons sunflower seeds ¾ teaspoon salt 2 teaspoons instant dry yeast 1. 2. 3.

Add the ingredients into the bread machine as per the order of the ingredients listed above or follow your bread machine’s instruction manual. Select the basic setting and medium crust function. When ready, turn the bread out onto a drying rack and allow it to cool, then serve.

Honey and Oat Whole Wheat Bread Makes 1 pound ²⁄₃ cup lukewarm water ½ tablespoon olive oil 8 teaspoons honey ½ cup rolled oats ¾ cup whole wheat flour ¾ cup white bread flour ½ teaspoon salt ½ teaspoon instant yeast 1. 2. 3.

All ingredients should enter your bread machine either in the order listed or according to your bread machine’s instruction manual. Select the basic bread setting and soft crust function. When ready, turn the bread out onto a drying rack so it can cool, then serve.

Tangy Whole Wheat Bread Makes 2 pounds Zest of 2 oranges, cut into very thin strips 1²⁄₃ cups fat-free milk 3 tablespoons olive or walnut oil 3 tablespoons honey 2¼ cups whole wheat flour 2 cups bread flour 1 tablespoon plus 1 teaspoon gluten 1½ teaspoons salt 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast 1. 2. 3.

In a food processor, chop the orange peel fine, or chop it fine by hand. 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. 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.

Potato Whole Wheat Bread Makes 2 pounds 1²⁄₃ cups water 4 tablespoons butter, cut into pieces 3 tablespoons honey 2½ cups whole wheat flour 1½ cups bread flour ¹⁄₃ cup instant potato flakes 2 tablespoons gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1. 2.

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. 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.

Cracked Wheat Bread Makes 2 pounds 1 cup boiling water ²⁄₃ cup cracked wheat or bulgur ¼ cup molasses 3 tablespoons unsalted butter or margarine, cut into pieces 2 teaspoons salt 1 cup water 3½ cups bread flour ½ cup whole wheat flour 1 tablespoon plus 1 teaspoon gluten 1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast 1. 2.

3.

Pour the boiling water over the cracked wheat in a bowl. Add the molasses, butter, and salt. Let stand 1 hour at room temperature to soften. Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the cracked wheat mixture and the additional water as the liquid ingredients. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) 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.

Whole Wheat Dinner Rolls Makes 16 dinner rolls ²⁄₃ cup milk ½ cup sour cream ¼ cup honey 2 large eggs 4 tablespoons butter or margarine, cut into pieces 3 cups unbleached all-purpose flour 1 cup whole wheat flour ½ cup toasted wheat germ 1½ teaspoons salt 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast 1. 2.

3. 4.

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. Grease a large baking sheet or line with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured surface. Divide the dough in half, then roll each half into a 2- to 3-inch cylinder. With a metal dough scraper or a chef’s knife, cut the cylinder into 8 equal portions. Repeat with the second cylinder, making a total of 16 equal portions. Shape each portion like a miniature loaf by patting it into an oval, then rolling up from a short side to make a small compact cylinder about 4 inches long. Place the rolls in two rows of 8 with their long sides touching. Brush some melted butter on the tops of the rolls. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 45 minutes. 20 minutes before baking, preheat the oven to 375ºF (190ºC). Place the baking sheet in the center of the oven and bake for 25 minutes, until golden brown. Remove the rolls from the pans and let cool on a rack. Serve warm, or cool to room temperature and reheat before serving.

Authentic Whole Wheat Bread Makes 1 pound 1 cup lukewarm water 1¼ tablespoons milk powder 1¼ tablespoons unsalted butter, diced 1¼ tablespoons honey 1¼ tablespoons molasses 1 teaspoon salt 2¼ cups whole wheat flour 1 teaspoon active dry yeast 1. 2. 3.

Add the ingredients into the bread machine as per the order of the ingredients listed above or follow your bread machine’s instruction manual. Select the whole wheat setting and medium crust function. When ready, turn the bread out onto a drying rack and allow it to cool, then serve.

Buttermilk Whole Wheat Bread Makes 2 pounds 1½ cups buttermilk 3 tablespoons canola oil 2½ tablespoons maple syrup 2 cups whole wheat flour 2 cups bread flour 1 tablespoon plus 2 teaspoons gluten 2 teaspoons salt 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast 1.

2.

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. 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.

Flax Seed Whole Wheat Bread Makes 2 pounds 1½ cups water 3 tablespoons canola oil ¼ cup honey 2²⁄₃ cups bread flour 1¹⁄₃ cups whole wheat flour ¹⁄₃ cup nonfat dry milk 2½ tablespoons flax seed 1¼ tablespoons gluten 1½ teaspoons salt 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast 1.

2.

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.) 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.

Graham Bread Makes 2 pounds 1¹⁄₃ cups water 1 large egg plus 1 egg yolk 3 tablespoons butter, cut into pieces 3 cups bread flour 1 cup graham flour ½ cup nonfat dry milk ¹⁄₃ cup light brown sugar 1 tablespoon gluten 2 teaspoons salt 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast 1.

2.

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. 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.

Whole Wheat Maple Seed Bread Makes 1 pound ²⁄₃ cup lukewarm water 1 tablespoon olive oil 2 tablespoons maple syrup 1¾ cups white whole wheat flour 6 teaspoons assorted seeds (an even mix of flax, sesame and/ or sunflower seeds) ¾ teaspoon salt ¾ teaspoon instant yeast 1. 2. 3.

Place all ingredients into your bread machine in the exact order listed. Select the whole-wheat setting and the medium crust function. When ready, turn the bread out onto a drying rack so it can cool, then serve.

Chapter 13 Nut and Seed Breads Buttermilk Sunflower Seed Bread Makes 2 pounds 1¹⁄₃ cups buttermilk 1 large egg 3 tablespoons sunflower seed oil 2½ cups bread flour 1 cup whole wheat flour ½ cup cornmeal ²⁄₃ cup raw sunflower seeds 3 tablespoons dark brown sugar 2 tablespoons gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1. 2.

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. 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.

Rye Bread with Caraway Seeds Makes 1 pound ¾ cup lukewarm water 1 tablespoon unsalted butter, diced 1 tablespoon molasses ½ cup rye flour 1 cup plain bread flour ½ cup whole wheat flour 1 tablespoon milk powder ¾ teaspoon salt 2 tablespoons brown sugar 1 tablespoon caraway seeds 1¼ teaspoons instant dry yeast 1. 2. 3.

Add the ingredients into the bread machine as per the order of the ingredients listed above or follow your bread machine’s instruction manual. Select the whole wheat setting and medium crust function. When ready, turn the bread out onto a drying rack and allow it to cool, then serve.

Almond and Date Bread Makes 1 pound ²⁄₃ cup lukewarm water 1 tablespoon vegetable oil 1¹⁄₃ tablespoons honey ¼ teaspoon salt ½ cup rolled oats ½ cup whole wheat flour ½ cup bread flour 1 teaspoon active dry yeast ¹⁄₃ cup dates, chopped and pitted ¹⁄₃ cup almonds, chopped 1. 2. 3. 4.

Add all ingredients (except the dates and almonds) to the bread machine, either in the order listed, or according to your bread machine’s instruction manual. Select the nut and raisin setting, as well as the soft crust function. Just before your bread machine enters its final kneading cycle (most machines will signal you with a beep around this time), add the dates and almonds. When ready, turn the bread out onto a drying rack so it can cool, then serve.

Flax and Sunflower Seeds Bread Makes 1 pound ²⁄₃ cup lukewarm water 1 tablespoon butter, softened 1½ tablespoons honey ¾ cup bread flour ²⁄₃ cup whole wheat flour ½ teaspoon salt ½ teaspoon active dry yeast ¼ cup flax seeds ¼ cup sunflower seeds 1. 2. 3. 4.

Place all ingredients (except the sunflower seeds) into the bread machine, either in the order listed, or according to your bread machine’s instruction manual. Select the basic bread setting, as well as the soft or medium crust function. Just before your bread machine enters its final kneading cycle (most machines will signal you with a beep around this time), add the sunflower seeds. When ready, turn the bread out onto a drying rack so it can cool, then serve.

Mixed Seed Loaf Makes 1 pound ²⁄₃ cup lukewarm water ²⁄₃ teaspoon salt 1 tablespoon and 1 teaspoon olive oil ²⁄₃ cup whole wheat flour 1¹⁄₃ cups white bread flour 1 teaspoon active dry yeast 2 teaspoons linseed 2 teaspoons pumpkin seeds 2 teaspoons sesame seeds 2 teaspoons poppy seeds 2 teaspoons sunflower seeds 1. 2. 3.

Add all ingredients to your bread machine in the exact order listed. Seeds can be added in any order, as long as they come after the yeast. Select the basic bread setting, along with any crust function you desire. When ready, turn the bread out onto a drying rack so it can cool, then serve.

Multigrain Sandwich Loaf Makes 1 pound ½ cup milk, warmed 2 tablespoons unsalted butter 1½ cups plain bread flour ½ cup multigrain cereal ¼ cup granulated brown sugar ¾ teaspoon salt ¾ teaspoon bread machine yeast 1. 2. 3.

Add the ingredients into the bread machine as per the order of the ingredients listed above or follow your bread machine’s instruction manual. Select the basic setting and medium crust function. When ready, turn the bread out onto a drying rack and allow it to cool, then serve.

Nut Oatmeal Bread Makes 1 pound ²⁄₃ cup lukewarm water ½ tablespoon vegetable oil ½ teaspoon lemon juice 1 teaspoon salt ⅙ cup molasses ¹⁄₃ cup quick oatmeal ½ cup whole wheat flour 1¹⁄₃ cup plain bread flour 1½ cups walnuts 1½ teaspoons instant dry yeast 1. 2. 3.

Add the ingredients into the bread machine as per the order of the ingredients listed above or follow your bread machine’s instruction manual. Select the basic setting and soft crust function. When ready, turn the bread out onto a drying rack and allow it to cool, then serve.

Orange Cumin Seed Bread Makes 2 pounds ²⁄₃ cup orange juice 1 cup fat-free milk 4 tablespoons butter, cut into pieces 3½ cups bread flour ½ cup whole wheat flour ¹⁄₃ cup light brown sugar 1 tablespoon plus 1 teaspoon gluten 2 teaspoons cumin seed, crushed in a mortar and pestle 2 teaspoons salt 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast 1.

2.

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. The dough ball will be firm and smooth, yet springy. 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.

Sweet Pecan and Walnut Bread Makes 1 pound ²⁄₃ cup lukewarm water 1¹⁄₃ tablespoons olive oil 1¹⁄₃ tablespoons honey 1¹⁄₃ tablespoons molasses 1 teaspoon salt ²⁄₃ cup whole wheat flour 1¹⁄₃ cups plain bread flour 1½ teaspoons active dry yeast ¼ cup pecan nuts ¼ cup walnuts 1.

2. 3. 4.

Place all ingredients (except the pecans and walnuts) into your bread machine, either in the order listed, or according to the instruction manual that came with your bread machine. Select the basic cycle setting and choose the soft crust function. Before the final kneading cycle, add in your pecans and walnuts. When ready, turn the bread out onto a drying rack so it can cool, then serve.

Pecan Raisin Bread Makes 2 pounds 1¼ cups pecan halves 1½ cups water 1½ tablespoons butter, cut into pieces 3¹⁄₃ cups bread flour ²⁄₃ cup dark rye flour 1½ tablespoons dark brown sugar 1 tablespoon plus 2 teaspoons gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast ½ cup dark raisins 1. 2. 3.

4.

Preheat the oven to 350ºF (180ºC). Spread the nuts on a baking sheet. Bake for 10 minutes, stirring twice. Cool on the baking sheet. Chop the nuts into large pieces and set aside. Place the ingredients, except the nuts and the raisins, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the nuts and the raisins. 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.

Polish Poppy Seed Bread Makes 1½ pounds 1 cup plus 2 tablespoons fat-free milk 1 egg yolk 1 teaspoon almond extract 1 (1-pound / 454-g) box white bread machine mix ½ cup chopped slivered blanched almonds ¹⁄₃ cup currants 1 tablespoon poppy seeds 1 tablespoon light brown sugar 2 teaspoons gluten 1 yeast packet (included in mix) 1. 2.

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set the crust for medium and program for the Basic cycle; press Start. 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.

Potato Caraway Seed Bread Makes 2 pounds 1²⁄₃ cups warm water 3 tablespoons instant potato flakes 2 tablespoons butter or lard 3½ cups bread flour ½ cup potato starch flour 2 tablespoons sugar 1 tablespoon gluten 1 tablespoon caraway seeds 2 teaspoons salt 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast 1. 2.

3.

Place the instant potato flakes in the water in a bowl. Let stand for 5 minutes. The flakes will expand and soften, and the water become cloudy. Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the potato water with the butter or lard as the liquid ingredients. Set crust on dark and program for the Quick Yeast Bread or Rapid cycle; press Start. The dough ball will be smooth and soft. If the dough rises more than two-thirds of the way up the pan, gently deflate the dough a bit. This will keep the dough from hitting the window during baking. 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.

Sesame Seed and Aniseed Bread Makes 2 pounds 1½ cups water 3¹⁄₃ cups bread flour ²⁄₃ cup whole wheat flour 1 tablespoon sesame seeds 1 tablespoon aniseeds 2½ teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 2 tablespoons yellow cornmeal, for sprinkling 1. 2.

3. 4.

Place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. Turn the dough out onto a work surface and divide it into 2 equal portions. Knead each portion into a ball and let rest for 10 minutes covered with a clean tea towel. With your fingers, moisten the surface of each dough ball with some olive oil; press with your palm to flatten each into a disc 1 inch thick and 6 inches in diameter. Dust the work surface with a bit of flour to keep the dough from sticking to it and cover the discs with the towel. Let rest for 1½ to 2 hours, until puffy. Prick the surface of each loaf with the tines of a fork to gently release the gas. Preheat the oven to 400ºF (205ºC). Sprinkle a baking sheet with cornmeal and place the loaves on the baking sheet. Immediately place the loaves in the oven (it won’t be up to temperature or hot yet) and bake for exactly 12 minutes. Reduce the oven temperature to 300ºF (150ºC) and bake for an additional 35 to 40 minutes, or until the breads are brown and sound hollow when tapped on the bottom with your finger. Remove to a rack to cool before cutting into wedges to serve.

Fig and Nut Bread Makes 1½ pounds 1 cup plus 2 tablespoons water 1 (1-pound / 454-g) box white bread machine mix 2 teaspoons gluten 1 yeast packet (included in mix) ¾ cup chopped dried figs ¼ cup chopped walnuts 1.

2.

Place the ingredients, except the figs and walnuts, in the pan according to the order in the manufacturer’s instructions. Set the crust for dark and program for the Basic or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the figs and walnuts. 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.

Pine Nut Whole Wheat Bread Makes 2 pounds ²⁄₃ cup water ²⁄₃ cup dry white wine ¹⁄₃ cup olive oil 2²⁄₃ cups bread flour 1 cup whole wheat flour ¹⁄₃ cup rye flour 1 tablespoon plus 1 teaspoon gluten 1 tablespoon plus 2 teaspoons sugar 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast ½ cup pine nuts, coarsely chopped 1.

2.

Place the ingredients, except the pine nuts, 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. Five minutes into Knead 2, sprinkle in the pine nuts. 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.

Chapter 14 Specialty Flour Breads Orange Buckwheat Bread Makes 2 pounds 1¹⁄₃ cups buttermilk 1 large egg 3 tablespoons unsalted butter, cut into pieces 3 cups bread flour 1 cup whole wheat flour ½ cup light buckwheat flour 3 tablespoons dark brown sugar Grated zest of 1 large orange 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1.

2.

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. The dough ball will be moist and springy. 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.

Chestnut Polenta Bread Makes 2 pounds 1¹⁄₃ cups buttermilk ¼ cup dark honey ¼ cup olive oil 3 cups bread flour ¾ cup chestnut flour ½ cup polenta 2 tablespoons gluten 2 teaspoons salt 2¾ teaspoons SAF yeast or 1 tablespoon plus ¼ teaspoon bread machine yeast 1.

2.

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. The dough ball will be firm, yet slightly sticky. 2 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.

Simple Barley Bread Makes 2 pounds 1½ cups water 3 tablespoons light brown sugar 3 tablespoons vegetable oil 3 cups bread flour ²⁄₃ cup barley flour ¹⁄₃ cup whole wheat flour ¼ cup dry buttermilk powder 2 tablespoons gluten 1½ teaspoons ground cinnamon 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1.

2.

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.) 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.

Hominy Cornmeal Bread Makes 2 pounds ²⁄₃ cup milk ²⁄₃ cup water 3 tablespoons olive oil 4 cups bread flour ²⁄₃ cup yellow cornmeal 3 tablespoons sugar 2 tablespoons gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1½ cups canned hominy, rinsed 1.

2.

Place all the ingredients, except the hominy, in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic or Fruit and Nut cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the hominy. 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.

Cornmeal Honey Bread Makes 2 pounds 1½ cups water 2 tablespoons unsalted butter cut into pieces ¼ cup honey 3½ cups bread flour ½ cup yellow cornmeal ½ cup dry buttermilk powder 1 tablespoon plus 2 teaspoons gluten 1½ teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1.

2.

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.) 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.

Honey Soy Bread Makes 2 pounds 1½ cups water 3 tablespoons canola oil 3 tablespoons honey 3 tablespoons dark brown sugar 1 large egg 2 cups whole wheat flour 1½ cups bread flour ½ cup full-fat soy flour 2 tablespoons wheat germ ¹⁄₃ cup nonfat dry milk 2 tablespoons gluten 2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast 1. 2.

Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. 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.

Teff Honey Bread Makes 2 pounds 1½ cups water 3 tablespoons vegetable oil 3 tablespoons honey 3¼ cups bread flour ¾ cup ivory or dark teff flour 1 tablespoon plus 2 teaspoons gluten 2 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast 1.

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.

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.

Buckwheat Millet Bread Makes 2 pounds 1½ cups water 2 tablespoons unsalted butter, cut into pieces 3 tablespoons dark honey 3½ cups bread flour ½ cup light buckwheat flour ½ cup whole millet 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1. 2.

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. 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.

Pecan Chestnut Flour Bread Makes 2 pounds 1⅛ cups fat-free milk 1 large egg 4 tablespoons butter or margarine, cut into pieces 3¼ cups bread flour ¾ cup chestnut flour 3 tablespoons dark brown sugar 3 tablespoons minced pecans 1 tablespoon plus 1 teaspoon gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1.

2.

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. The dough ball will be moist and springy. 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.

Polenta and Millet Bread Makes 2 pounds 1½ cups water ¼ cup honey 3 tablespoons sunflower seed oil 3¼ cups bread flour ¾ cup whole wheat flour ¹⁄₃ cup polenta ¼ cup whole raw millet ¼ cup raw sunflower seeds 2 tablespoons gluten 2 teaspoons salt 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast 1.

2.

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.) 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.

Chapter 15 Jams, Preserves, and Chutneys Pumpkin Apple Butter Makes 3 cups 1 (15-ounce / 425-g) can pumpkin purée ¾ cup peeled, cored, and coarsely grated fresh Pippin, Granny Smith, or other firm, tart cooking apple ½ cup unsweetened, unfiltered apple juice ½ cup light brown sugar ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground cloves 3 tablespoons unsalted butter 1. 2.

Combine all the ingredients in the bread pan. Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. Stir in the butter until it melts. You can scrape the fruit butter into heat-resistant jars right away, using a rubber spatula. For other jars, let the fruit butter sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

Freh Apricot Jam Makes 2½ cups 2 cups pitted and chopped fresh apricots 1 tablespoon fresh lemon juice ½ (2-ounce / 57-g) box powdered fruit pectin 1¼ cups sugar, or to taste 1. 2.

Place the apricots and the lemon juice in the bread pan. Sprinkle with the pectin. Let stand for 10 minutes. Add the sugar. Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 6 weeks, or spoon into small freezer bags and freeze.

Lemon Bing Cherry Jam Makes 2½ cups 1 pound (454 g) pitted fresh Bing cherries (you will have both whole cherries and pieces after the pitting) 1 cup sugar, or to taste 1 tablespoon fresh lemon juice Pinch of salt 1½ tablespoons powdered fruit pectin 1. 2.

Combine the cherries, sugar, lemon juice, and salt in the bread pan. Let stand for 15 minutes to dissolve the sugar. Sprinkle with the pectin. Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

Apple Butter Makes 2 cups ¼ pound (113 g) dried apple rings, chopped 1¼ cups unsweetened, unfiltered apple juice 2 tablespoons apple cider vinegar 1½ teaspoons ground cinnamon ½ teaspoon ground allspice ½ teaspoon ground cloves 1. 2.

3.

Combine all the ingredients in the bread pan. Let stand at room temperature for 1 hour to soften the apples. Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts and let cool until warm. Using a rubber spatula, scrape the mixture into a food processor fitted with the metal blade and process until smooth. Scrape the apple butter into a glass jar. Let stand at room temperature until cool. Store, covered, in the refrigerator for up to 2 months.

Tasty Dried Fruit Chutney Makes 2 cups 2 medium tart cooking apples, peeled, cored, and finely chopped ²⁄₃ cup dark brown sugar ¹⁄₃ cup finely chopped dried apricots ¹⁄₃ cup finely chopped dried pineapple or dried pears ¹⁄₃ cup dark or golden raisins ¼ cup finely chopped red bell pepper Piece of fresh gingerroot about 1 inch long, peeled and grated 1 large shallot, finely chopped 1 clove garlic, pressed ¼ teaspoon ground cayenne pepper Pinch of hot pepper flakes Pinch of ground turmeric or curry powder ½ teaspoon salt ²⁄₃ cup apple cider vinegar 1.

Combine all the ingredients in the bread pan.

Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the chutney into heatresistant jars right away, using a rubber spatula. For other jars, let the chutney sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator, for up to 2 months. Serve at room temperature.

Delicious Boysenberry Jam Makes 2 cups 2½ cups fresh boysenberries, rinsed 1 (2-ounce / 57-g) box powdered fruit pectin 1 cup sugar, or to taste 2 tablespoons fresh lemon juice 1. 2.

Combine all the ingredients in the bread pan. Let stand for 15 minutes to dissolve the sugar. Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

Blueberry Jam Makes 2 cups 1 pound (454 g) fresh blueberries, rinsed ½ (2-ounce / 57-g) box powdered fruit pectin 1½ cups sugar, or to taste 3 tablespoons crème de cassis liqueur 2 tablespoons fresh lemon juice 1. 2.

Combine all the ingredients in the bread pan. Let stand for 15 minutes to dissolve the sugar. Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

Homemade Ketchup Makes 3 cups 1 (28-ounce / 794-g) can tomato purée 1 small yellow onion, cut into chunks 1 large shallot, chopped 1 clove garlic, pressed ½ cup apple cider vinegar ¹⁄₃ cup water ¼ cup light brown sugar 1 teaspoon ground allspice Pinch of ground cinnamon Pinch of ground cloves Pinch of ground mace Pinch of ground ginger Pinch of Coleman’s dry mustard Pinch of crushed hot red pepper flakes Fresh-ground black pepper Sea salt 1. 2. 3.

In a food processor, preferably, or in batches in a blender, combine the tomato purée, onion, shallot, and garlic. Process until just smooth. Pour the tomato mixture into the bread pan. Add the vinegar, water, sugar, and spices. Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, the ketchup will have reduced slightly and thickened. Add salt and pepper to taste. Carefully remove the pan with heavy oven mitts. You can scrape the ketchup into heat-resistant jars right away, using a rubber spatula. For other jars, let the ketchup sit in the pan for 15 minutes before transferring. Serve warm, room temperature, or chilled. Store covered in the refrigerator for up to 2 months.

Lemony Kiwi Jam Makes 1½ cups 4 large kiwi (1 pound / 454 g), peeled, sliced, and coarsely chopped 2 tablespoons finely julienned lemon zest 3 tablespoons fresh lemon juice 1½ tablespoons powdered fruit pectin 1½ cups sugar 1. 2.

Combine all the ingredients in the bread pan. Let stand for 20 minutes to dissolve the sugar. Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

Raspberry Jam Makes 3 cups 3 cups fresh raspberries, rinsed ½ (2-ounce / 57-g) box powdered fruit pectin 1¾ cups sugar, or to taste 3 tablespoons fresh lemon juice 1. 2.

Combine all the ingredients in the bread pan. Let stand for 15 minutes to dissolve the sugar. Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

Lime Mango and Raisin Chutney Makes 2 cups 2 fresh firm-ripe mangoes (about 1½ pounds / 680 g) ¼ cup dark or golden raisins, chopped 1 medium shallot, minced ½ cup dark brown sugar A scant tablespoon of minced fresh ginger 2 teaspoons hot pepper flakes Pinch of ground cloves ⅛ teaspoon salt ½ cup apple cider vinegar 2 tablespoons fresh lime juice 1.

2. 3.

Peel the mango by standing the fruit stem (wider) end up. Make 4 vertical slices, through the skin, to score the thin tough skin and divide the fruit into quarters lengthwise. Starting at the top, peel the skin back from each quarter, just like a banana. Slice the flesh away from the flat seed in strips. Coarsely chop. You will have about 2 cups. Combine all the ingredients in the bread pan. Program the machine for the Jam cycle and press start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the chutney into heat-resistant jars right away, using a rubber spatula. For other jars, let the chutney sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months. Serve at room temperature.

Peach Jam Makes 2½ cups 3 to 4 large peaches (about 1 pound / 454 g) 1 cup sugar, or to taste 2 tablespoons fresh lemon juice 1 (2-ounce / 57-g) box powdered fruit pectin 1. 2. 3.

Peel and pit the peaches. Coarsely crush by hand with a potato masher, or pulse a few times in the food processor. You will have about 2½ cups. Combine the peaches, sugar, and lemon juice in the bread pan. Let stand for 30 minutes to dissolve the sugar. Sprinkle with the pectin. Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

Fresh Peach Chutney Makes 1¾ cups 3 to 4 fresh peaches (about 1 pound / 454 g) or 1 pound (454 g) frozen unsweetened peach slices, defrosted Piece of fresh ginger root about 3 inches long ¹⁄₃ cup golden raisins, chopped 2 small white boiling onions, minced 1 small clove garlic, minced ¾ cup dark brown sugar 2 teaspoons chili powder 2 teaspoons yellow mustard seeds ¼ teaspoon salt ½ cup apple cider vinegar 1.

2.

3.

Peel the peaches by dipping them briefly into a pan of boiling water to loosen the skins. Immediately cool them by holding them under cold water, and the skins will slip off. Coarsely chop the peaches and place them in the bread pan. Peel and mince the ginger so you have about 2½ tablespoons. You can use a little more or a little less, depending on how hot you want the chutney. Combine the ginger and all the remaining ingredients with the peaches in the bread pan. Program the machine for the Jam cycle and press start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the chutney into heat-resistant jars right away, using a rubber spatula. For other jars, let the chutney sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months. Serve at room temperature.

Rhubarb and Dried Apricot Jam Makes 1½ cups 1 pound (454 g) rhubarb stalks, sliced about ½ inch thick 1½ cups sugar ½ (2-ounce / 57-g) box powdered fruit pectin ¼ cup chopped dried apricots 1. 2. 3.

Mix the rhubarb with the sugar in a glass bowl, cover loosely with plastic wrap, and let stand at room temperature for 12 hours. Combine the rhubarb-sugar mixture, the pectin, and the apricots in the bread pan. Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 3 weeks, or spoon into small freezer bags and freeze.

Fresh Strawberry Jam Makes 2½ cups 1 pound (454 g) fresh strawberries, rinsed, drained, and hulled 1 tablespoon fresh lemon juice ¾ (2-ounce / 57-g) box powdered fruit pectin 1 cup sugar, or to taste 1.

2.

Coarsely crush the berries with a potato masher, or put them in a food processor and pulse a few times, leaving a few whole berries or chunks. You will have about 2½ cups. Place the fruit in the bread pan. Add the lemon juice and sprinkle with the pectin. Let stand for 10 minutes. Add the sugar. Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Cover and store in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

Appendix 1 Bread Machine Baker’s Hint: Measurement Equivalents Bread machine recipes call for some unusual volume measurements, such as ⅛ or ⁷⁄₈ cup. The little plastic measuring cup that comes with some machines is divided into eighths, but it is awkward to use; I like my old glass measuring cup and Tupperware dry measures. Once you become familiar with the measuring language associated with bread machines, you won’t find it difficult. Use this chart to familiarize yourself with some less common measures and their equivalents; use it for an aid when you are halving a 2-pound-loaf recipe to make a 1-pound loaf, or find out how much of an ingredient to buy when shopping from the bulk aisle of your grocery store. ⅛ cup = 2 tablespoons = 1 ounce ³⁄₈ cup = ¼ cup plus 2 tablespoons = 3 ounces ⅝ cup = ½ cup plus 2 tablespoons = 5 ounces ⁷⁄₈ cup = ¾ cup plus 2 tablespoons = 7 ounces 1⅛ cups = 1 cup plus 2 tablespoons = 9 ounces 1¼ cups = 1 cup plus 4 tablespoons = 10 ounces 1½ cups = 12 ounces 1½ teaspoons = ½ tablespoon 3 teaspoons = 1 tablespoon = ½ ounce 4 teaspoons = 1¹⁄₃ tablespoons 4 tablespoons = ¼ cup = 2 ounces 5¹⁄₃ tablespoons = 5 tablespoons plus 1 teaspoon = ¹⁄₃ cup 8 tablespoons = ½ cup 16 tablespoons = 1 cup = 8 ounces Butter ½ cup = 4 ounces = 1 stick ¼ cup = 2 ounces = ½ stick 2 tablespoons = 1 ounce = ¼ stick 1 tablespoon = ½ ounce = ⅛ stick (each stick is divided into 8 sections on the wrapper) Grade A Large White or Brown Eggs 1 whole egg = ¼ cup liquid measure 1 egg white = 3 tablespoons 1 yolk = 1 tablespoon 1 whole large egg = 3 tablespoons commercial liquid egg substitute 1 large fresh egg white = 1 tablespoon egg-white powder and 2 tablespoons cold water beaten together until foamy

Unbleached All-Purpose Flour 1 cup = 4¾ ounces 3½ cups = 1 pound 18 cups = 5 pounds Bread Flour and Whole Wheat Flour 1 cup = 5 ounces Granulated Sugar 1 cup = 8 ounces ½ cup = 4 ounces ¼ cup = 2 ounces 1 tablespoon = ½ ounce Brown Sugar 1 cup = 6 ounces ½ cup = 3 ounces ¼ cup = 1½ ounces 1 tablespoon = ¹⁄₃ ounce Nutmeats (chopped) 1 cup = 4 ounces Raisins ¾ cup = 4 ounces 1 cup = 5¼ ounces 2¾ cups = 1 pound Chocolate Chips or Chopped Chocolate ½ cup = 3 ounces Nonfat Dry Milk or Dry Buttermilk Powder 3 tablespoons dry milk powder + 1 cup water = 1 cup fresh milk or buttermilk. For a richer flavor, use 4 to 5 tablespoons per cup. Firm Cheeses 3 ounces of a firm, moist grated cheese = 2 tablespoons liquid measurement

Appendix 2 Index A Absolute Whole Wheat Bread

64

Almond and Date Bread

282

Alsatian Cream Round Cake

140

Apple and Pecan Bread

258

Apple Butter

308

Apple Cake

172

Apple Honey Challah

170

Apricot Oat Bread

243

Authentic Sweet Buns

156

Authentic Whole Wheat Bread

275

B Banana and Nut Bread Banana and Walnut Bread

199 97

Banana Oatmeal Bread with Macadamia Nut

244

Banana Split Loaf

174

Banana Whole-Wheat Bread

204

Basic Whole Wheat Bread

267

Basil Cheddar Bread

207

Beetroot Bread

123

Berry Crumb Cake

142

Best Cardamom Bread

101

Black Olive Bread

184

Black Olive Cheese Bread

212

Blue Cheese Onion Bread

208

Blueberry Bread

186

Blueberry Jam

311

Blueberry Oatmeal Bread

190

Bourbon Nut Bread

100

Bran Bread Breakfast Rolls with Rose Buttercream

71 144

Brioche

70

Buckwheat Millet Bread

302

Buttermilk Sunflower Seed Bread

280

Buttermilk Whole Wheat Bread

276

Buttermilk Whole-Wheat Bread

37

Butternut Squash and Raisin Bread

125

Buttery Dinner Rolls

239

C Caraway Rye Bread

39

Carrot Yeast-Raised Bread

127

Cheddar Beer Bread

211

Cheddar Chipotle Bread

214

Cheese Puff Croissants

152

Cheesy Tomato Herb Bread

136

Cherry Chocolate Bread

146

Chestnut Polenta Bread

296

Chile-Bacon Cheddar Bread

213

Chocolate Bread with Amaretto Icing

154

Chocolate Bread with Dates and Pistachios

153

Chocolate Hallah

147

Chocolate, Apricot, and Walnut Orange Bread

247

Cinnamon Raisin Bread

179

Cinnamon Rolls

237

Citrus Cranberry Bread

182

Classic Pumpernickel Bread

34

Cocoa Rye Bread

63

Coconut Bread Recipe

102

Coffee Cake with Oat Crumb Topping

150

Coffee Cake with Pecan-Walnut Topping

194

Confetti Bread

128

Cornmeal Bagels

41

Cornmeal Honey Bread

299

Cottage Cheese Dill Bread

217

Country White Bread

44

Cracked Wheat Bread

46

Cracked Wheat Bread

272

Cranberry and Golden Raisin Bread

253

Cranberry and Walnut Wheat Bread

202

Crescia Al Formaggio

223

Crusted French Bread

48

Crusted Sourdough Bread

66

Currant and Walnut Bread

251

D Daily Whole Grain Bread Dairy-Free and Gluten-Free Bread Dakota Bread Dark and White Chocolate Bread

122 75 266 99

Dark Raisin Bread

261

Delicious Boysenberry Jam

310

Dense Sauerkraut Rye Bread

131

Double Cheese Bread

210

Dried Cherry and Almond Bread

242

Dried Cranberry Tea Bread

93

E Easy Cottage Cheese Bread Easy Gluten-Free Sandwich Bread

216 82

Eggless Vanilla Loaf

201

English Muffin Bread

45

Everyday White Bread

36

F Farm-Style Cottage Cheese Bread

218

Feta Oregano Bread

228

Feta Spinach Bread

231

Fig and Nut Bread

293

Fig Bread

95

Flax and Sunflower Seeds Bread

283

Flax Seed Whole Wheat Bread

277

Fragrant Orange Glazed Loaf

193

Freh Apricot Jam

306

French Roquefort Cheese-Walnut Bread

220

Fresh Peach Chutney

318

Fresh Strawberry Jam

320

Fruity Harvest Bread

185

G Garlicky Asiago Cheese Bread

206

Gluten-Free Brown Bread

73

Gluten-Free French Boule

76

Gluten-Free Paleo Bread

89

Gluten-Free Pizza

77

Gluten-Free Potato Bread

91

Gluten-Free Pull-Apart Rolls

78

Gluten-Free Raisin Bread

79

Gluten-Free Ricotta Sourdough Bread

81

Gluten-Free Sorghum Bread

92

Gluten-Free Whole Grain Bread

83

Goat Cheese Bread Golden Raisin Bread

219 62

Graham Bread

278

Graham Indian Bread

113

Grain-Free Chia Seeds Bread

85

Grain-Free Oat Bread

88

Grain-Free Pumpkin Pie Bread

86

Granola Bread

248

Granola Fruit Bread

104

Greek Currant Bread

254

H

Hearty French Butter Croissants

164

Homemade Ketchup

312

Homemade Slider Buns

35

Hominy Cornmeal Bread

298

Honey and Oat Whole Wheat Bread

269

Honey Bread

53

Honey Soy Bread

300

Honey Wheat Berry Bread

121

Honey Wheat Bread Hot Cross Buns Hot Dog and Hamburger Buns House Pizza Dough

52 168 49 235

I-J Italian Restaurant Breadsticks Jalapeño Cheddar Bread

56 215

L Lemon Bing Cherry Jam

307

Lemony Kiwi Jam

314

Light Corn Bread

130

Lime Mango and Raisin Chutney

316

Lush King Cake

188

M-N Mashed Potato Bread

132

Mexican-Flavored Chocolate Bread

158

Mixed Seed Loaf

284

Mom’s Bread

51

Morning Cinnamon Swirl

245

Morning Oat Apple Bread

177

Mozzarella Herb Bread

222

Mozzarella Pancetta Bread

226

Mozzarella Salami Bread

230

Multigrain Sandwich Loaf

285

Multi-Seed Whole Wheat Bread

268

New Orleans Po Boy Rolls

236

Nine Grain Cereal Bread

112

Nut Oatmeal Bread

286

O Oat Bran Molasses Bread

59

Old-Fashioned Stonehenge Bread

116

Onion and Chives Bread

133

Orange Bread

192

Orange Buckwheat Bread

295

Orange Cinnamon Bread

249

Orange Cranberry and Pecan Bread

200

Orange Cumin Seed Bread

287

Orange Poppy Seed Bread

106

Ordinary White Bread Organic 14-Grain Bread

72 110

P-Q Pain au chocolat

148

Parmesan White Bread

224

Peach Bread

183

Peach Jam

317

Pear, Fig, and Prune Bread

256

Pecan Chestnut Flour Bread

303

Pecan Raisin Bread

289

Pine Nut Whole Wheat Bread

294

Pine Nuts and Walnut Cheese Bread

229

Pineapple and Carrot Bread

196

Pineapple Bread

181

Pistachios, Mint and Chocolate Bread

161

Plum Bread

178

Polenta and Millet Bread

304

Polish Poppy Seed Bread

290

Poppy Seed and Prune Bread

259

Potato Bread

58

Potato Caraway Seed Bread

291

Potato Whole Wheat Bread

271

Pretzel Rolls

32

Pumpernickel Bread

69

Pumpkin and Cranberry Bread

260

Pumpkin Apple Butter

305

Pumpkin Bread with Coconut-Almond Topping

137

Pumpkin Yeast-Raised Bread

138

Quick Oatmeal Bread

60

R Raisin Bread

175

Raspberry Jam

315

Rhubarb and Dried Apricot Jam

319

Rich Cheddar Cheese Bread

205

Ricotta Chive Bread

225

Ricotta Nut Bread

263

Ritzy Multigrain Bread

50

Roasted Garlicky Dry Jack Bread

221

Roasted Red Pepper Bread

124

Rum Persimmon Bread

262

Rustic Bread Rye Bread with Caraway Seeds

61 281

S Savory Dutch Loaf

252

Sennebec Hill Bread

119

Sesame Seed and Aniseed Bread

292

Simple Almond Bread Simple Barley Bread Soft Egg Bread

31 297 47

Southern Cornbread

43

Southern Cornmeal Bread

67

Spice Apple Bread

176

Spice Pumpkin Bread

197

Sprouted Wheat Berry Sourdough Loaf

120

Sticky Buns

159

Strawberry Shortcake Bread

191

Stuffed Cheese Breads

232

Sugary Wheat Bread

68

Super-Grain Bread

114

Sweet Babka with Chocolate Spice Swirl

162

Sweet Dinner Rolls

38

Sweet Pecan and Walnut Bread

288

Sweet Potato Bread

135

Swiss Cheese Bread

209

T-V Tangy Blueberry Bread

180

Tangy Whole Wheat Bread

270

Tasty Dried Fruit Chutney

309

Teff Honey Bread

301

Tex-Mex Longhorn Hot Jalapeño Bread

234

Three Grain Bread

118

Thyme Potato Bread

134

Traditional Dinner Rolls

240

Traditional Italian Bread

55

Vanilla Friendship Bread

40

Vegan Dinner Rolls

241

W-Z Wales Bara Brith

108

Whole Wheat Bread

265

Whole Wheat Challah

264

Whole Wheat Date Bread

203

Whole Wheat Dinner Rolls

273

Whole Wheat Maple Seed Bread

279

Whole-Milk Bread

65

Whole-Wheat Bread

54

Zucchini Oatmeal Bread

139