INTRO D UCTION
~I$
is a secret that for )'cns I've tried to share wuh it ........ ~ ...,~n:l no (",e beli",cd
1 ft,~...
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INTRO D UCTION
~I$
is a secret that for )'cns I've tried to share wuh it ........ ~ ...,~n:l no (",e beli",cd
1 ft,~nd. whn c.,., k. b." "'kmg bmld
I~
fun and easy Timc-mnsRmmll. )"~, Mess):
ddln,[dy K~:odlng, whIle menIally muscles lIu l dimcult l ~o Ilr~~d
n:b~lng.
will un: rour
in lhe" knud"'II ' " Olllll, ~nd ",1""8 eyd~., rh~y puree fru lls and nul!> thai ue aIIdN al Ih e htgmmng of Ih~ kneadlllg crde; !l\i11
ru.,.~
dough IS palien!, nexiblc , and tobant of
~nd Ih~y h3~~ r.llt~ IOt~mlKc
for dQugh
,s paHlcularlr sllff or soft. Bu t thf nfWer modds d,ffncm
$CUI ngs
for diFferem
"" rltli~~
uf b.ead -
m'st:l ku , The .c","ntls are w()nd ufu1 - the fragrance, the
whole-w heat brud neros more lime III rise Ihan whlle
lexlu'e. Ihe laSle of f~h . b.,k"d b'c,,,j an: unbc"'al1lc . BIll l>IN G pAD D l1
I N T R O O U CTI O N
U
-
BAKING BREAD
Before fnll Ihe
)'C~SI
~Ian,
lISSt:mblc alllhr Ingrrdiems Ik SUIT that
IS froh
Alllngredltnl~
should be al room
1C1I11"'r.tlUrc . Cold hquids and butttr un bc hUltd IT Ihe
micr,)"'avr (1 usuall), add Ihe hUller 10 the hquill "",I heal Ih em 1O)Iok
ror it to r(lnn • faIrly smoolh ball 1""1 IS a bit lac k} t Ih" touch and Sl'1l1rs only shgh tl)' "h"n thc ~dlt s to]ls knudln!: If. ahcl the IIIglcdlcms art mIXed . Ihe impnm of t he J...ddle R'mains In the dough and the wgn look. Indt pgged, J,j,J lIIore hqUld. Slart wnh ont tahlespoon. Ihen add "ddllKmal liquid Oll~ teaspoon at a lime . givmg tht
d",,):h II.ne
10
absorh the hquid hefu.e addlll): more. If Ihe dough is SO so ft Ihat I. ltl5c:IS
SOOn as the tnddle P,",,1(':5,
add morr nour , ont labl~Tl
at a tllTlt
Although th~ InstruCllons ht m05t
breads. \Orne breads l i t d~'gntd 10
h."" dough Ihat
is a httle ~tmcr or safln. non'l h" shy ahoul keeping the lid up and w,tdllll!: 11 Ihis ~Iagc_ It
is only when Ih" hread is In .he rmng and b;tkmg stages that an ope" lid WIll Inlerfcrc wilh lempcnllure commls when Ihe bread IS d one . rCmO'"e it from Ihr lrlOlch",c
and the l»kmg pan immroialrly Ollierv.iS(". rhe SIU:n relraSt'tl hy the bread " 'ill oondc~ mthe pan . nlakmg Ihe bread ~y on the outSIde The bread should be allc"'w 10 cool for 20 10 30 minute.; herOft' )'0 .. s hce ",10 "
D
INTROIlU Cl lON
Add ingrwltntJ In the order suggestfd by th e mJnufaer
ADDI
flO"~
lablcspootlS "f dT)' 11"lk per /I ounces). b\ll the dr)' m,11.
FruL! and vcgetabl'"5' :odd..! at Ihe Mguullug of the
kne~d
cyde wilt M puried or shredded uno liny piecC!>. If )"OU
""ani Ihe ,-ai,ms!O ",mam "lml. or
"th~r
fruit :0 remain m
chunks. "dd tl 10 to 15 mmuteS 11th) the kneading q'd •. M'bt machineS now have a beepcr
time to add the
th~t
stgnals" hen us
should he layered "uh Ihe other dT) ",grwlents 50 lru.1 it
dOC!i nOt comc In CnmaC! "nh the watn prcmatu",t) I Iu'c not had an)" lroubk usmg small 'luanlillt") or bUlicr on bread made nvcmi)(hl HO"n'rr. if )·ou wish, )'ll" (all SuhslilUte ,·cgeMhl .. OIl fOf hulter
addtnon~
If you ~'c "''''g 110" Ii",,,,. tu ."..1.. ,he bo-cad .. nd h.. ,·< no chOlet btL! 10 add all ingrWlenb ~( d,e hfgmnmg.
consider the moisture cOntenl ollhe addnions..Jmc)" dncd apricotS or ma~lcd red peppcrs 1)1'1)' add 3' mu(h as on. or two lal,1e,JX'tJlls of jui,·" if Ihry g" Ihrough the ennrC
knfudlng proo:c$S. Also. kcall~ too:> mu~h sugar '-"I) mle,fne " ·,,h (he )'east. hlgh·su~ .. addlllnnS Ilk flour, an ancient pearly gmm from Peru, gives bread a n Ull)" flamr. It is "cT)' high in prDldn ,md ,5 gluten-free. Rice flOUl, Ihc nour mOst commonl)' u,w il\ glule'l-free
breads , 's milled from
~ithcr
while or brown ricc . It ,nakcs
bread wnh "- sweel fla,'or and chew), texlure, Brown rice flour inch,ulcs Ihe brao So)'ocan flour gives bread u mOiSI t ~'IUT ('~ '
10
broken
ca, without ,,,,,k"'g
Bulgur is a wheat berT)' that has ocen sleamed and
Amaranth flour WaS a staple of Ih. Azt«s , It hns a null)" slightly spicy fla\'or, h is higher in prOlein than most
cracked, 1\ adds crunc h to bread . To cook 1>ulgur, bo,1 water for "ix minutes and dm;n Ihoro"ghl r
flours, but is low;n glulen
Wheat hmn, the OUler hull of the groin ,
Baric), flour, millcd from a gram tlu" wiles [';','k
10
III
the
IS
also known
"s millet's br,n or ""Pn;Kc.,«antl)' grilly texture Oa~
10
bread It is low in glulen,
flour, made from oats thai haw been ground mlO
Wheat germ IS the e mbryo 0 1 the wheal ocrT): It is high
III
nutrients , has
a nUll)' l1a"or, and tS hIgh in oils which can cause II 10 turn rancid if il is nOI kepi refrig~roled. Bmn (~Hals. 5urh
as bran
Oakes or All-Bran, art made wilh wheat bran and "Iher ingredients,
(lowder, is very low in g luten and must be mIxed wilh
including sugar and salt, and may be
wheal flou" but is high in p role,n.
toa.>ttd They add good fla ' ot and texlure to bread.
INT ROOUCTI ON
mil
OIlIER GRAIt-S
Cornmul, milltd Irom com,
~dds
a SWetl
n~"or ~nd,"
uncooked . a crumbl)' It)UU", . II an mlnfur .... nh Ihe gluten. so shoul:l be: used. m sm:on quantities unless it ii cooked or softened In boIling ,,",uer fom. /l-hllel . .... idely used as birdSW:l , can be: added 10 bread in small U10tmii In its .... hole. unhuJled 51a1 e, Oalmeal, Ihe mOSI nutntious of the means
old.f~sllloned
rolled oats in this cookbook, The
husk is removed and Ihe roll~d,
The dricd
0.015
c~rC~ 1grasses.
gr~ln
is shced. "earned, and
mar ha"e Irouble absorbing
thic!u;,r liqUIds §Jeh as applcs:oucf or bUllem"lk In
Ih,~
cookbook. mosl re(llM's usmg IhOSt: liquids call for a lillIe boilmg ....ater 10 be: poured o\·u Ihe oallT",al
htfo~
olher Ing"'.r also acts a. ~ pre.ervalin and conlribUICS ,O Ihe golden color of 'he crust BUI
1<Xl
much sugar will irterfere wilh Ihe r eas!"s
rising aClion and cal\1iC Ihe brca moislure from Ih
air.
K~ep
a
Tha, 's why ~ I".fof
bread "'")' lUrn oUI perfec, o~e ,ime and awfullhe ntxl. In humid wcalhrr. ,ht flour rna)' h.,·c already arn.rb(d an
tX,,,,
I or 2 ,ab lcsJ'O"n< "f rnoi~wr(" If )'ou add Ihe usual
amount of liqUId, lima)" nlUslH()(}m and col l.p5(:. or develop a
coa~.
hQlellcx, ure . Likew;",. ,f Iht dimalt ,s very dry.
,he flour may nted" Imlt nlr., "'Ol5lUr•. or il will
h,'·e.
den,",. he",,}' tnlU ... or a gnarled lOp Check Ihe dough about 10 minutes eyde.
Th~
Into
IIIe kneading
dough should b( sm()(} ti. , SUfI, and slil\htiy OJck)'.
h shou ld ,",lIle Jusllh. sligh'esl bi •. bUI hold its shape when
Ihe
kn.~dlng
p.ddk SlUps. If ,h~ dough is ,·tt)' sofl. ","les
qUICkly when
Ih~
kneadUlg paddle
~'ops.
and ean', hold
Us
BREAI) C O U .A PSEI)
• Too much liquid.
Ne~1
limc reduce liquid by 2
tJlblcspoons. Ihen monitor Ihe dough as il k " "ads and adjUst liquid or nOUt for
~
firm but $.iIUl e. Th. shu e" necds some salt 10 support i,
~s
it rises. MinImum amou nt
is Ii I••spoon for a I-pound loaf. ); leaspoon for .
1 ~..
pound loaf lur. If Ih~ b""d pan h35
o
Ye~Sl
is nol fte5h. Proof by puning 2 teaspoons of )'easl
room (or ~ larger loaf. add 1 10 I labbpoofi> o( li<juiu
~
". ~ I
thick head of fo.'m ,n 5 to
lime; otherwise.
Monitor doufoh as
II
n:duc~
cup ..,veml limes to cmmm ing
100
flour by 2 10 4 toblespoons.
kneads and adjusl li<juid or nour (nr a
[inn but sl icky lulur•.
o
BR EAD 1.I0ESN ' T RISE ENOUG II
g~t
(Nol~ ;
flour
o
If you lap the measuring
10
","le.
~'ou
may be
o
10
a lesser C~ICni. whole· whu l flour "'ill oc dens In.lf
"' U II O"
I cup
Put ingredients in bread pall in order suggested by your
): cup
waler
1 lhsp
ve~etable
I II rllsp
hread machi n e
I rbsp I !Sp
sugar
I l'I rllsp
medium crus!. Press Start.
.h
1\6 t.p
dri(d rlillwccd
I IllsI'
dehydrated mmcro
I ,Ilsp
, 0, ,.,
oil
in,rrHcr;on~.
sp ~
CUI dough in two eq ual parts. Roll each pari into a
cup
thick rope, abou18 inche510ng for the I-pound recipe,
I II lUps )I
10 inchtl ror the \:O-pound ' ..eipe. Put
cup
cornmeal
3,bsp
yeas,
I lllsp
baguen~s
on a
baking sheet that has ocen spri nkled with corn meal. Put in a warm place and cover loosely. Let rise until doubkd in ,·olume. Bake in a preheated 350' F ove n aboul 25 minut es, or unlillooves arc cruSty a nd sound
hollow.
B UTTERMILK P UM PERN ICKEL B READ
.. e+-a:»
~
eo. ·
T his is a dense, fla vorf ul rye b'"faJ, good jo/" smtdwiches. The dough SllOUld
be checked early ill (h e Imeading slClge 10 su if more liqUid or flour is needed. I Ib LOAf \\ cup ~
cup I lllsp 2 IllsI' I ~ l~p
' "P I "P I \'i cups ):: c up I II lSI'
INc.rOIHH S huue"nilk waIn "'gelahle oil
molasses ~ar;l.w"y
seeds
baking sod.
oil br,.d flour
pumpernickel nour yeasl
l \'l lb LOAF
.. E Y II O D
): l'UP
pUI ingredients in bread pan in order suggested by your
6 IllsI' l !h tllsp
bread machine inStfl.lctions. Sel for whole -wheal bread.
) IllsI' 2~
15p
I~
tsp
'.p 2:4 cups I Ii cups 2\\ lSI'
medium trus!. Pre5S Starl.
BL ACK P UMP ERN ICKEL
* ., • - . .Tb is is a very dCIlS/:, voy flavorful bread, made wilh (l coors( grind oj pu~pernickdflour. Although Ihe texture is lightened somewh(li by the addition of mashed potaloes, it is not a hiS" riser It is delicious wilh swee! burter a/one, bUI is also good for sandwiches_ Because Ihe gri nds of pumpernickelJ10urs IIIlI)' Widely, all breads may no! have the same result. I Ib WAf
,,,'G " ~ DIE1' cup
m",hed potatoes
\: cup
WiLh Ihe mher ingredients. PUI remJining ingredienl5 in
2 1bsp
powdeTCd milk
llbsp
v'gNable 011
J Ibsp I lbsp I Isp lisp
molasses uns".tlened cocoa ",II coraway...,ds
II cu p II> cu ps
pumpernichl flour bread floUl
'~tu p
I II tsp
ver}
~1f, and leI it rise until do ublL>d;n volume , about I hour.
Make a w~sh 01 I c!;g lig lll ly healc n wllh 1 lah lespoon
"f milk. Ge nlly brush the egg wash o\'e r the lOp al\d Sides of Ihe loaf Bakr
lht: bread
III
a pn:healw
115F o\'rn unlil thf lOp and bottom are cruslr ~nd ~und hollow when thumped _ nboul 15
mInutcs.
BREAD
•
CORNMEAL Y EAST B READ
Boi led w lllmeal adds flavor to this (XII, ye/low bread. lI S good Jar loaSI , saudwidu:s, 01"j usl calen
Ib lU'F
I ~G l[DI~"1S
I cu I'
watu
""
"",II btlllu
II! lbsp
"rl
I i! cUI'"
Boil WIIter in 5m311 sauce (nn. Add sa lt and bulter. Then
I ~ I~
pour cornmeal in
21' Insp
miXlUre forms a thi ck paste. Cook one minute longer.
sl irring all th e while. Remove mixtu re fro m heat ~ nd se t
ccr nmui
): cup
milk
61bsp
t 151'
suS"r
I II ltlsp
I II lSI'
wilh swetl buuer.
1 I, Ib LOAr
II cu p j; c up
110. cups
",(11m
" o Il ~
Ih,n , u 'Can. , s lin ;ng
LU,,,,,,.,,,ly. " m il
aside 10 cool.
bread nour
l~
cups
When cornmeal paste has cooled, PUt II in the bread
yca ..
2\(
l~p
pan along with th e o lh er ingrediems in lhe order suggested by you r bread machine inSHuClions. Sci for while bread . medium crus., Press Sun.
B UTTERMI LK OATMEAL B REA D
OUIIIlt:al , wJu:m gum, and huUermilk gi\-C,his bread a soft, loose texture and delicate fla ,'o r. It is ddicio!ls wil h cheesl', I lb lOAF
\IIeup '~cup
'~C '[ I>'E~ T S
"try hOI ""'e. rolled (1,01 $
l ll lbUW'
",[1 11 0 1>
\5 cup
Put oatS in
)I;
cup
(no. 'luic k o;)lmtal ) 'l cup
bUUtrmdk
1 .b.p
bUll..
16 1bsp
2.b.p
sugar
),
....
IISp
.1,
\1 151'
ba lc iogsoda
\1 ISP
21b.p I \I. cups
" 'he .. germ
),....
b' ISp
b~ad
p,an . Pour " (1)' hOI or boiling waleT
over , he oatS and s. ir. Lei sil at I ,·~~t l 'i min"'es I'", remaining ingred ientS in brt:ad p,au ill order suggested by )'00' brr:ad
m~chi ne
inst ruct ions.
medIum cruSt. Press SIan .
Sc:l
for white bread,
ITALIAN HE RB BREAD
This IS (l delirio lls whIff' brrad, S(Clsonrd wilh garlic find /lalian herbs. II makes ,ldicioU5 chuse or mrlll sant/wiches, IImi is (II! excel/cnl di nner bread.
•
Ilb ,pu
l.bsp I lSI'
,.,
~ l~p
,. ,
1'l lb U''U'
>4 £ 111 00
011 dow ",.,he. 1'tt»W
31bsp
Heal oil in a small skillet. Add the g ) Imp
bulgut cornmral
I cup I cup 2 ISP
buad nOUt ,,'holr-whr~1
l~ l "'D§
,=
M[l l1 o D
I \I.
31bsl'
I'ut ingrtd ients in brut! pan in onin suggested by your brnd machine inSlructions. XI for wholc-whCllI bread,
) Ibsp
mroium crus!. Press
l~
baking soda
I lb!;.p
G~"' I N
011
I l'l lb LOAF
flour
cUpi
ISP
,"'
~ ~ Ibsp
I I! Ibsp I I! cups I II cups I IMp
St~ n .
CRAC KED WHEAT BUTTERMI LK BRE AD - .... »
...
T his is (l moist, luxmy wllOlt-whc(l! b,.cat!, wid! cracked wheallzeldhzg fUIII/'l and heft. II is a good sandwich bl'f:(ld. I Ib lUll;
I~ G .fDltNT S
1'1 Ib lOA.'
.. . r. TU OD
6 ,..,
PUt
II t up
cracked "'hu,
9 1bsp
bult~Tmllk
2 lbsp
bUltn
3 Imp
leI boil for 6 Immlles. Remove From hUI and dra in
2 lllsp
booty
} IlIsp
~I,
thoroughly. lei wheal cool about 15 minutes.
• bp
I \l ISP
'~ l~p
bakongwl~
II cup I cup
hulled m, 11 .. mlllel nour ... holc·"hf3 1 ROUT brt"d Rour
2 rsl'
)'eacsl
II l'Up
I '" lb 1O.\I
IIj cuf'> I \! !!>Sp 3 Ib.p Ii:; lSI' 46 11>,;p \! cup 1 cup 1\, cups I Ib.p
PU I l11~red,cnlS III bread pan on order suggcsled b)' your bread lllachine InSlrUCI;ons. Se! for whole·whcat brcad. llledlum crUSI. Press SIan.
M APLE- P ECAN BREAKFAST BREAD
Thi S mu lti-grain bread is swcncned wilh maple synlp. bill il is SlillnOf (I sweet brtlUl. Flavor allo com e_~ frotl! pl'C(UL~, w hich {lrt (l(irlu / a! Ihe begirming and grotwd up by lire Iwwding (lelian. Bu/gll r wlleal, softened slig/illy by hoi/i riS W14W; (lisa !Ulds lex/ ure. 1 Ib LOAF
'. cup ~ ,"UP 1O
Clip
2 1bsp JibsI' I lSI' ~ cup )'. cup
~
cur> I cup
I Y, l'l'
''''GR ED I~~' T S
] \, Ib !'oM'
bulgut wheal
b Ib.p
boiling ...... ter
61b.p
Imlk
~
cup
bUIU,
J
I~P
m~ple
syrup
4~
Ibsp
~h
I ~ lSI'
' -hopped pee.",
6 tbsp
bmn whole-whe., nOlir
6 IMp
UI
h"'ad flour
l '~ CUllS
] ',i ell I>S 2 '~
)' c ~ st
lSI'
~rr" OI}
I'ut bulgur in bread pan. I'our ooiling waler ova II and sti r. Let cool IS minutes . 1'01 remaining ingredients in
bread pan in order sugge51Cd by
rO ll t'
bread
rn~ch i ne
mSlrucllons. Set for wholt-wheal bread , medllllll cmsc. Press Slar!.
PRUNE W AL NUT B RAN BREAD ~
..... # . -.. -
i~ {/
delicious b,-caJ, mmlc mois/ and sligluly sweet by pnmcs, and fortified wil h bran cnell!. Even P'lIIlc-hme,-s like (his brc lI1orcfil!t"y thaI!
more fI(/vol" dum W~f
1151«l1,
adding
( nlll ( h .
.. ..., ,,o [)
I SG . ~I"{STS
I', Ib
l"
machine ill5truCliou s. Sel fOT whqle-wheal bread.
medium crust. Press Sl ar!.
I II tsp I \II lbsp I I! tb§p
I l/:Isl'
~
b~ad
In
2 cups I 'bsp
..
W HEAT G ERM Y O GU RT B READ
.....
T his heall hy bread has a dense bUI soft
falUn:.
II is good for toast
or sandwiches. 1 Ib 1.0.\1'
11"(: ' [["[1'< 1 5
)l. cup
pl,,;n rogurt
'" C\lp I t~p
""lller ,..,,<cubk oil
2,.."
honey ~h
1\, Ib lOAf
.'1 ~T " O "
)t; cup
Put ingrtdi cnts in bread p.an in order
6 tbsp I ii tbsp ) l~p
bread machin~ instructions. Xt for whole·wheat brad, mnhum crust.
Pr~
To tOllSt wheat germ , PUt 11 In a small dr)· skillet ovcr
3 tbsp
f'O,,-dcrro milk
II cup ! cup
toasled wh""l gNm
6 lbsp
docsn'~
bread nOll' wholc·whtat nOllr
! Ii Clips Iii (uPS
cool before adding it to the dough .
I
~,
2""
yeast
I
t~p
by you r
Start.
11\ ~p 4\{ lbop
I bp
sugg("St~d
mediu m heal. Cook , sh~king occasionally SO se'm scorch, untillighlly browned . let wheal germ
SUNSHINE BREAD • Th is is
(I
••
lig ht, whole -wheal brca,/ fro m California, full of dales aud
sunflower seeds. It makes good /OIlSI and I'egerarian-Iype sandwiches of avocado or cteam cheese.
I '-l Ib I.OM
.. ( I H OD
SOtlr c!'tam
)I; cup
""lie. buut.
6tbsp ) Ibsp
liMp y, lSI'
honey
,.,
21MI'
Put an ingredients except su nno" :n seeds and dales in brucl pan in order 5uggtsted by ),our bread machine inSnuCl ions. Set fOT whoie-whul bread, medium CruSI. Press SIan. Add seeds and dales at Ihe beeper or afler firsl kneading.
0;01 br1ln
II cup
whole-wheal flout
llbuw ~( UP Ii(
cup
2 1bsp
l \l c,,~
IN G.ED I EN'S
-"
brnd lIou,
I 'It IS!)
,.~.
JibsI' \( cu p
sunllowu ~.d~ chopp«! d.'es
J tbsp
) tbsp )Ii
cup
211 cups
21' lSI'
LOA"
ING R E ll tENTS
ve l)' Jew
bilS oj IOma/O.
I "- lb LOA~
M ETH O D
wa ter milk olive oil
Xt' Up
Add all ingredients except
61bsp
suggested by bread machine instructions. SCI machine
31bsp
fur white bread, medium crust. Pres5 SIan .
IIsp
sugar
1\l ISp
1 tsp
~h
If tomatoes are oil-packed. biOi them dry. (Tomato oil
2 "P \'\ cup
dried bas'!
l 'f. lSp J ISp
grated Parmesan cheese
~ nlp
recipe.) Chop tomatoes or cut with kitchen scissors.
bread nour
3 cups
2 l~p
yeast
J tbsp
\\ ClIp
chupped sun -dried
6 Lbsp
II cup Y,
cup
21hsp
2 cups
tomatoes
!OlllJIOCS
in the order
may be used instead of all or pan of [be olive oil in the Add them to the dough after the fi rst kneading. or when Ihe beeper indicates it is time to add fruit.
PUMPKIN PECAN BR EAD
T llis is not Ihe traditional .~wecl, delise, ba lling powder pllmp/lin brccu/. bllt a liglll (/11(/ slighlly sweet yeast bread Ihal is flavo red wilh pump/Ii '!, pecalls, (lnd spices. Ear it wm'lll wUIl buller or lIlullC lurhcy salldwiches wilil it. I lb
ltHl
I N(; H [ UI[ NT~
\'i cup
llIi I k
~
cup
purted pumpkin
II'l lb lOAf
ME TII O O
'(, cup
PUt ingredients in bread pan in ()fder suggested by your
11: cups
bread machine instructions. Set for white bread, light c rus t- Press Start.
2lbsp
but ler
31bsp
J lbsp
4 '6 Ibsp
if, ISP
sUS;lr s;.h
l isp
cinnamon
1, ISP ~ lSp Ii cup 2 CU llS
2lSP
dcpcndin~
}; ISp
The amounl of milk needed may vary slight ly,
I ;' ISp
on the waler contelll of the pumpkin. Be sure you arc
ground gmgcr
)'. ISp
using pure pumpkin . nOt pumpkin pie filling.
ground cloves
'.
fCla lh" l'S('
" ('up
OVe/l ,
I II Ib Il1.lt'
I )\ \SI)
!>.Ill
the
In
l'OIUIllC. Brus h the
s urface with a g la: c or I egg mixed wi, h I ths!> water. ) \hsp
bread nour
and b.1ke in a preheated 350' F o l'cn u n til golden. a bout 25 mi n utes.
OATMEAL WALN UT B READ
Old-j M/Jiol1t'c/ rolled DaiS mid {/ /l iCf (rx/Urr IV this b,.m Jif(/ ~1 brad I Ib lO"r
I lj lb w.\~
.\I( Tl I OO
~.
PUl ing redic nts III brc;ld pan in ord er slIggl'Sted by yo ur
'l, cup
milk
'f. cup
Ilater
6 t bsp
bread machine ins truc tio ns. ScI for w hltc bread.
I tbsp
bU ll er
I ~ t bsp
medium crus\. Press Start .
llbs p
hom·)
3 1bsp
SOIl!
I , ISp
I
1 ~ 1'
I )'; cups
IT .
I:»C RI.D I E JIol S
h ~~d
flou r
cup
27, (uPS
h l'Up
rolled OO IS
). cup
~ cup
c hopped wal n u l ~
). cu p
l ~; \SP
)"Casl
VEC ~ T ARLE .
2,.
NU T .
\~P
AND
RIC " I
CH E E S E
BRE AD S
Olive C h ef'Sf' Brf'J d
A pPLESAUCE H AZELNUT B READ
Tllis {Ipple-flavored bread is Oll/Y slighlly sweet, bill Jrag, '"al1I with spice. Oarll1w/ CInd ha.:::ellllils give it (I Ilia texture. h is bCSI os (' brealljc,s( bread.
Ib 1.0\1 ~,
cup
IN('IF.Dlfr cups ] 'h cups n.lsp
~ 1 [nIOD
Put ing redients in bread pan in o rd er suggested by yo ur bread mac h me instruct io ns. Set fo r whole-wheat bread , medIum crust. Press Sta rt. Th e amou l1l of water needed will depend o n the W:ller content o f th e: applesauce. If the applesauce is runn y, s immer it 0 11 the sto\'etop to c"OI porate excess wa ter. Check the dough during kneadi ng 10 sec if the amo unl o f fl OUT o r wate r needs to be adj us ted.
MANGO MA CADAMI A N UT BREAD
\Vitll ilS lropicalJ1avm; this bread goes well widl (Ifruiled dlic/tCI1 sa/ac/ s(/I1(/wich.
Ib LO.U 'Ii cup
I l"G R " DI ~r< T S
old-fashioned
rolled
1'.! Jb LOAr
'/, cup
oalS
'4 cup
ooiHng waltr
b lbsp
y, cup
:t. cup
pureed nwngo milk
I lbsp
bUller
II cup 61bsp I ~ lrop
2 lSp
sugar
I lbsp
'/, ISP
~h
X 151)
Ii lSp
ground ginger
'/, tsp
'A
L~p
I Yo l:UpS
nutmeg
bread nom
IS ISp
211 c ups
2 lSp
yeast
I lbsp
'(. c up
chopped m3~adamla nUIS
6lbsp
METII O D
PUI the oats in bread machille pan and pour the hoiling waler over them. Stir so all the oalS are weL Let sit at
least 15 minutes. Ad d aHthe remaining ingred ients except the nuts, SCI ror -,II il ile bread, medium crus!.
Press SIan. Check the dough after about 10 minu tes. Depending o n the water content of the mango, the dough ma)' need a lillie morc milk or nour. Ad d the nuts ahe r the first kneading or when Ihe machine signals 10 add fruit or nuts.
T RA IL MIX B READ
I milm i.\' is a Il i/chell -s illil SO rl of f ruit, seeds,
0 ,-
cO l1 coct iO I1 lII a cie Ill'
of ll lly
Il i llel
of dried
/lu ls, from Ihe Of!linliry 10 Ihe amic, and may be SlVeclI':lIed
wilh bils oj WCDII II/ , 01' ol her goodies. LillCh'ise, Trai l Mix Breiul is a
Iii /ellen-s inh sort oj bread. 1 101 lHI 't,
I
(UP
I h lb lOAr
ME TII O "
\1.ller
(.cup
Put all ingrediellts except troll l mix in bread pan in
I S(a UlI t'lTS
" cup 21bsp
milk
6 tbsp
o rde r suggested by yo ur b read mac hin e instrtl(lions. Set
vegetable oil
for whole-wheal bread, mccliu m cr U SL Press Start . Add
:1. \bsp
hOOfy
J lbsp ) Ibsp
trail mi x al Ihe beeper o r afTe r flrs l kn eading.
lisp
,,"
cups
bread nour
2 cups
If the o nly Im il mix you can fi nd is a mix of raisi ns and
¥. (UP
wholt.whc31 nour
I cup
s unflower seeds, d octor il IV uh dales, d ried llp rico lS,
I ~ ISp 'I: cup
}'(3)1
2/. ISP
d ried cheTne!., pecans, o r cas hews. Coa rse ly chop who le
trod mix
)0 ( U P
nuts such as al mo nds. Avoid using chowlmc in lhe t mil
I
BHsp
mix as il tends [0 b urn in a b read mach me.
APRI COT GRAHAM BR EAD . - -...... * --
D ried '.prieols (IIul molasses give llris /)r('ml a 'dill oj swerlllf!"SS, wllile IIIf' gmltomJlow· gives il {I slighily dlcwy lexlufe. /I S (/ delicious brcalif(/SI bread dUll ,tlso goes we/I wilh chiellCIl or cream cllcesc sWldlVi cJlCS. IN C Il( D I I· N T S
]I l lb I cu p
I'UI
I d,.,p
waler ,tgcwblc 011
I 'f. Ib)p
bread l11ach ine ins tructions. SCI for wh u ll'-whC3 t bread .
210sp
mob~s
310sp
mcdl Ulll crusl Press 51.I Tl .
'f. cup
21nsp
eoar.,eI)' chopped dned apncols powdered .ml!.:
3 tbsp
,/, l"p
s,lh
); IS!,
I c up
bread flou r gr:lham flour
I Ib ltl"r
Y. l·Up
~u p
."
I cup
I,{;
l~p
)'t'a51
I(U~
~ ' E T" O()
ingred ients
III
bread pan
III
orde r suggested b), )"o ur
1'h cups l ~, cups 2"10 lSp it/ GilT Trail MI x. Bread
JlT .
VEGE T A BLE .
NUT .
A ND
C I I E E SE
BRE A O S
PEAR BR EAD
Th iS is bllscd 011 a brca(/lIIac/c ill 'he French colllll lY51(/r amid pear orc/umls. II /1(15 a dclicmc. swCC't flavor of pcars. 11 is (I lIice lea or "rcallfasl bread,
or call be used ill mildly flavored sandwiches such as direst
W Id
creall1
cucumber.
1 Ib LOAF 1, (UP
abo ut J lhs p
I I.: Ib to.l f
' ,"C R E DI ENTS
p('"~r
pca r purt'c
}. cup
liquid or wal e r
4-5lbsp Lb~p
IISp
hon ey
I
2 rbsp
bUlle r
3lhsp
h
tsp
~I ,
1·
' ~p
ground gmger
'I.
lSI'
1 cups
I Y, 15p
~• •sp
nUl meg
bread
)Cars until they a rc vcry soft , abom 10 minutes. Thcn drain off :ls much liquid as you can, saving the liquid, Put the pears in:l blender o r food
processor :md puree tI,'leasure o ut the required amount of puree. Put it and all olher ingred Ien ts except pe:.r liqUId
In
brend pan in
o rder suggeslf:d by yo ur bread machine instruct ions. The amount of liquid needed fo r the bn:.uJ will depend o n Ihe liqllld in the pu ree, so yo u'll need to watch the dough fo r the first few minutes. adding pear liqu id (or plain wa ter) un\1111 reaches the proper cons istencynei ther s tiff no r too soft. Set fo r white bread, ntediulll crust. Press Sta rt. O nce you ha ve added the liq uid, the
bread docs nOI need an y furlh er :Htent ion ulilli it is baked.
C RAN BE RRY ORA N GE B READ -----
«
II!
* ...
nils bread is jlavored witl! crallben-ies and orange I'eel, bill dOll 'f save it mlly Jor IIle IlOlidc,ys. II is slighdy SWffl, bue is 1I0f swcel f llOUg l1 10 be a desse rt bread. Use if JOl"IOa5t or sandwkhes oj furhey 0 1" pork. I Ib
IOA~
' NGlIll)'~Nn
I ~l
lb
LOAr
", r.T II OO
IS cup
water
%cup
Put ingredients ill bread pan in ord er 5UGGC5lcd by your
2 tbsp
bu tler sugar
3 tbsp
bread machine instructions. Set fo r White bread,
sah
Yo ISp
) lbsp IS ISP 21sp IS t.)1'
'II cu r '4 cup I Y. cups 2 "P
gr,ucd
or~ngc
4~
peel
nutmeg cr~nberries
whole-wheat nour br~ad nour
yeasl
tbsp
I lbsp )'; tSI' I cup l' cup 211 cups I tbsp
medium crust. Press Start . You may usc fresh or fro zcn t: rlm bcrrks, but all ow frozen cran berries to tha w before addi ng them to the dough . If yo u add whole cranberries at the same Lime as lh .. mh ..r in grj>{lipm ~ , Ihe kn c;,ding ~c [ io n or the bTt~aJ machine will chop them [0 the ri ght size. Altho ugh the dough may initially seem dry. il will gain some liquid from fh e cra nberries.
B UTTERMILK FRUIT B READ
Thi s is a light wlwle-wlu:af bultenllill~ bread wil li dri ed fruit (111(/ a pind. oj
cimwmOIl Jar flavor: Use any combillarion oj dried j l1lil , illc/utiing tK.aches, apricots, chenies, raisillS, lIml Jigs. ! lb l OAr \I
Clip
I
I NG RI: OIt.NTS
buttermilk
I ~l Ib LOAr
)lETtI O Ll
~
Put all ingredients except fruit in bread pan in o rd er
cup
'gg
suggested by yo ur brcOld 1Il:lchinc IIls truc tions. Set for
21bsp
bUller
3 lbsp
2 tllsp
SUgM
) lbsp
V. ISp
l( ISP
'Ii ISp
salt baklflg soda
'Ii 1Sf> I \I cups
cinnamon
)'; ISP
bread nour
. \I cup
whole-wheat nour
2:'top seeds from scorching. LeI seeds cool before usmg.
To roast sweet red bell l>eppcrs: CUI each pepper into)
r 4 nearly f1 al pieces. Place on broiler pan or doubled ..htci of aluminum foil . Cook under Ihe broiler un til ,j:m turns black and blisters. The picces won', cook nocnl}'; remove each piecc when il is d onc. As you ~move
each piece, put it in a bag or foil envelope
10
;.team for \0 minutes, Ihe n peel off skin. If you add Ihe J>cppcrs at the begin ning of thc kneading, III
co mbinatio n with yellow se mo lina flo ur they will
um the bread orangc. They will al50 release more moLsture into the bread . If yo u add the peppers laic in
be kncading, yo u may necd
10
add anothe r tablespoon
III milk. Yo u Illay use bottlcd roaSled red peppers fQ;lS t
your own.
Of
C A LI FOR NI A A LM OND FI G B READ
The addilions 10 Illis yogun bread - almonds and figs - come from Calilomia s Central Vallt:y. II is 110/ a sweel bread. allllOuglJ Ihe figs give i/ (/ hi'" of sweetness. I !b LQl.F
INGlEO I ENTS
'6 cup
plain ),ogu n
;,: cup
walt r
I [bs p
,·tge table oil
1 tbsp
hone)'
V, ISP 3 tbsp 2 cups I Y, tsp 'A C\lp
~ I,
I ~~ lb LOAF
METU O ll
lr: cup 6!bsp
Put all ingredients except fi gs and almonds in bread pan
in order suggested by )'our bread machine instructions.
I '/, tbsp
Set for while bread, medium cros t. Press 51art. Add figs
J tbsp , "P
a nd almonds after The fi rst kneading, or when the
oa l br.m
4'/, tbsp
bread nour
3 cups
)'(;15 1
2'.' tsp
coarstly
'.6 cup
machine Signals ,hal it is lime
{Q
add fruil.
chopped fi gs
) Ibsp
slivered blanc htd almonds
4'/, Ibsp
..:.- . -
A LMOND POPPYSEED B READ
rhis is a light, ba rely sweet bread. wilh oalllu:al adding texture. It is a good bread for breakfas f or a snack, cma 110 1 a f all lila; druse gum my, overly sweet IIlU.lllllS. I lb LOAF
II'GlEf) I E N T li
l it.! lb
lOAf
Put all ingrediellls except almonds in bread p.1n in order
'gg II. cup 2 tbsp 21bsp j
"P
21bsp y, ISp
milk
" cup 3 tbsp
suggested by your bread machine instructions. Set for
butter suga r
3 1bsp
lhe beeper or afte r the first kneading.
almond extract
I Y. ISp
poppy seeds
3 1bsp
~h
'"r c up
'h cu p . old-fashioned rolled
~
00" I %cups
.... ET H O Il
brnd nour
J y, ISp
yeast
)I cu p
slive red almo nds
21( c ups 2'" ISp 6 1bsp
white bread, medium crust. Press Sta rt. Add almonds at
OVEN-BAKED BREADS, ROLLS, BREADSTICKS, AND BAGELS
LEM ON PO PPV$t;ED BR A I D
P ESTa SW I RL BRE AD
70
78
C RO[SS."NTS
WH O L E· Wit EAT PO TAT O
71
C LOV ERLEAF Rous
G ARLI C H ER B M ON KEY B READ
79
72
P UM PERN I C KEl RAIS I N ROL LS
CRIS P B REA DST lC kS
80
74
FRE NC H BREA D
SO FT BRE ADSTIC k S
80
75
G ARLIC P E PP E R P OTATO R O LL S
H AMB U RGER B UNS AND H OT D OG R O l lS
82
75
ENGLIS H M Uff i NS
RYE C RE SC EN T RO LL S
83
77
B AGELS
SE M O LI NA BRE AD
85
77
,. ,.
•
•
"
• •
~
••
•
~
-.
•
...
•
.,
•
• .. •
• •
•
•
• •• ,
•
LEM O N P O PPYSEED BRAI D
Sfiglllly SWCI.'I , flavored witl, ll.'moll , alld full oj pOlWY seeds, flli s braided bread malles {III impressive appearallce at bnmc11 or lea . Ib
( l l .\1
I NG R E O IHH S
egg 't.
( UP
lemon rogU rl
l'llhl l1M-
M fT II O IJ
I egg .. 1 )'olk
PUI all dough ingredients in bread mac h ine pan . SCI for
/. cu p
wh ile Of sweet bread, dough s tage. Press S,art.
31bsp
bUlle r
J Ibli p
sugar
J lbsp
popr)' !.Cells
·t'!, IOsp of 'l. l!:lsp i l'. \bsp
2 ' ~p
gr.lled lemon poecl
I IDsp
Butter a baking sheet. Roll each piece of dough inro a
1 151)
5."111
1/, 15p
rope, abo ut 14 inches fo r smaller loaf. 1810 20 inc hes
3l
for largl.'f loaf. Braid three ropes together and lUc k ends
2 cups
bread Oour
l 'h ISp
)"ca>t
Ups
2/. lSP
When dough is read)', remove from pan and punch down. CUI IIlto three equal picces. Lei
1\
resl 5 mi nutes.
under, (o\'er dough and put in a warm place 10 rise umil doubled, 45 minutes to I hour.
r. L AZt
I egg "1111(' beaten Wllh 2 ISp wall::r
Brusll dough wilh tgg-water wash_ Bake bread in a
preheated 350' F o\'cn until golden. 25 to 30 minutes.
C ROISSANTS
Tlli s is
mudJ si mplified vcrS/Oil oj rlrl: jlahy /(Iyerca CroiSSClI1I 111m requi res so mlldl lime (ill d fJmi cllce 10 mahe. It is very bUllery, bUll/I(; IWlla is Iwmdcd ill fo tllf dough lVitll Ihe milt:,. illgraliclIls ills/e{ul oj beillg/olded ill (I
eiflerwelrds. II ~
M'\;: L~
10
I l'IG R [ I)I r.N T S
IIl f butler is (I f room mcl/ed - IVlwl if is used.
Wt)' imporuIIII lIuII
M /\ ~ P,
2-1
Iftll!l)emf llre -
1101
M f.1' II 0 [)
brc~d
Will er
X cup
PUI all ingredients except glaze in
11b!.p
!lowderI'd nulk
) tbsp
s uggested b)' )'our bread machine instructions. Sel for
Y.i cup
butler
;. c up
white bread, dough sUlge. Press SlarL
I lh5p
5 U li:.JT
I ~,
tb-ip
I "P 1 cup-;
!>alt
1/)
I ~p
'/; l"UP
2 lSp
bread
nOUT
)"(,"51
(; 1
"1.,.
I ''''' pl!1l'i'l of SOIl!
3 cups I Ihsp
pan in order
Lighily bUller IWO b.'lking s hecis .
When dough is read)'. remove from bread machine and punch down. Cut the smaller recipe in two pieces. the larger recipe into three pieces. let dough rest 5 minu tes. Roll each piece of dough into a circle about 10 inches
III
diameter and ." inch thick. To get the dough this thin, you may need to let it relax a little during the rolling. CUI each CIrcle into eight equal \\edges. Take eal'h \\edge and roll it one morc lime wit h thc rolling pin to na u en it_ Stanlllg at the wide end of the wedge. roll up the dough toward the pOint , stretching the dough s lightly as you go. Place, with tip under the roll , on baking sheet. Pull ends toward front so the roll fo rms a crescent. Make glaze by beati ng egg and salt together wilh a fork. Brush croissants with glaze. Cover loosely and sel
III
a
warm place to rise un til doubled, about 1 hour. Brush again wilh glaze. I3;lkc in a pre heated 375 F o\"ell until golden brown. 20 10 25 minmcs.
GARLIC HERB MONKEY BREAD '"
...... ---
This savO/y pull-apart brwd is (I Wlria/iOll on /J1/~ fr(Uliti otlal sweet mOil/ley breCld. Sm'llI balls oj g,.rljc-j1avored dough are c1ippecl ill md/ed buffer seclsolled with garlic Clnd herbs, ami layered in a Imhillg pall. Unlille sweet mOliltey bread, wJlich /asres good hOI or cold, g,.rlic-herb mOlllICY breaclloses its dwrm whel1 cold, so lime the ""Ilting oj Ihe breacl fa mahe sure il comes 0111 oj flle oven 5 mil1utes beJore mea l li me. I V:! lb t(MF
Remove the dough from the bread machine and punch
1'1\ cups
down. Roll dough into a thick log and cut out into 20
\'cgClabk oil
3 tbsp
10
lisp
sUFfl r
1'1\ ISP
large loaf. Roll pieces of do ugh im o balls (Ihey do nOI
lisp
~h
I II ISp
need to be perfect ly rou nd). Dip each ball in hut ter-herh
1
clo\'c garhe.
1 or 2 small
mixture and laye r in baking pan. The pieces in the first
I Ib L<Mf I' cup 21bsp
111 cups
1~C.I[ DI ENTS
rmlk
Dread
prc~'it"d
flOUT
2 1{ c ups
'1\ cup
wholc· whcal nour
1',1 ISp
)'CaSl
X cup 21'. ISp
'+ Ibsp 2 II tsp
bUller
61bsp
ciOl'tS ga rhc. pressed
dried sage
't ISp
drlcd rosemary. crusbed
'1\ lSI'
dricd basil
to
36 pieces fo r the
layer should be close but not touching to give them room to rise. On each succeeding layer, place ba lls
50
thcy overlap empty spaces on the laye r beneath. Drizzle any remaining butter over the dough in the pan.
)
II ISP ~
24 pieces for the small loaf, 30
lSI'
Yo ISP
Cover dough loosely and put it i!l a warm place 10 rise. When bread has doubled in vol ume, abou t 30 to 'f0 mi nutes, put it in preheated 350'F oven. Bake umil bread is lightly browned and a skewer inserted comes out clean. about 25 10 30 minutes. hl\'en bread on
MFlItO.,
Put first eight ingredie nts in bread pan in order suggested by your bread machine instructions. Set for whole-wheat bread, dough stage . Press SIan.
serving plate, remove baking pan , and serve. If )'ou need more lillle to coincide the baking with serving a meal , you can slow down the risi ng by pUlling !hr asse mbled bread in Ihe refrigemlOr, Ihen leHing il
A few minutes before dough is ready, melt butler in
relurn to room te mperature before baking. Monkey
s mall s killci. Add garlic and herbs. $aUle for
bread
2 minutes. If the garlic or herbs brown too quic kly,
across for the larger loaf, a 7- or 8-inch pan for the
rcmove the pan from the heat and let [he mixture
smaller loaf. However, it looks impressive and tastes JUSt
continue cooking in its own heat. The garlic will
as good when baked in round casserole dishes, about I
give the bread a bitter flavor if it burns. lightly oil
inch smaller in diameter than the tube pall.
baking dish.
IS
naditionally baked in a tube pan , 10 inches
CRI SP BREADSTI CKS
T lrese tllill breads/jells will hecp Jor several dllYs
if IIley WI'
storfel ill
an air/ ig/If COll/llina
ING ~t.D I .: ""l S
~"'!( I:.~
Y< c up
WJll'"T
I cup
\.\ c up
vegelable oil
61bsp
2lS p
sugar
I \bsp
MAlo..bH
.• ,
•
•
" ......
..
• •• •
1 LSp 2 cups
~.''''''
•
salt
I If, ISP
bread n"ur
J cups
yC~~1
I tbsll
21SP about 2 tbsp
I'cgcwbl' pleasing all English
I
cbsp
muffins, hUi yellow will do the job just fine , When dough is read)" remo ve it and punch it down and CUt
11
in half. let it rest 5 minutes. Then on a lighlly nourcd surface, roll out the first half 10
~
inch thick. With the
cookie CUller, CUI out 3-inch rou nds. Put the rounds on the cornmeal-cove red baking sheel. Ihen turn 10 coal both sides. Repeal with the second half. If you wish, you may roll up the scraps. knead them a little, let the dough rest a few minutes. Ihen ro ll il Out and CUI a few more muffins. Don'l reroll yet agai n - Ihe mufl"ins wil! be tough . Cover muffins and let Ihem rise 45 mi nutes. If you have a griddle. set il for moderale heal. If not. place a skille t - preferably one with a non-stick finish o\'er moderate heat . If the griddle or pan
IS
well -
seasoned, il will nOI require oi\. If nOI. use JUSt the bares t Irace of oil
10
cook. Cook until muffin botto ms
arc nicely browned. then turn and cook the other side. Cooking time will va ry from 6 1010 minules per stdc acco rding
\0
the temperature of yo ur Slove.
BAGELS
-... =.-................ . Delise wltl clI CWY, bagels life u delight wll ell Ilu'y {In' split (md loclsled alld sn-ved wi,I, bUller or crealll dlCese. ri,ey also make delicioll s sandwiches. You ClllI experimellt by addi ng cllOP1)cd s(II//ced 011 ions, or rai sitl S and ci llllWII OII , !O the dough. ~1,\1(f:)
8-1 0
I )', c up
m11k
\'cgclahlf oil
2 L~ p
sugar
I'i lSp
Mil
l iSp I Ibsp
I 21sp
12-15
Put all but last four ingred ients in bread pan in o rder
'gg
I [bsp
2 cups
I.I.\~~'
I :>o:GM I IIIOIT S
I cup
suggested by your bread mac hine ins tructions. Sci fo r
l Ydbsp
while bread, dough stage. I' Tess Slart .
I Ibsp Yo
ISp
When dough is read y, remove from bread machine and
brl"ad flour
3 cups
punch down. CUI sma ller recipe into 8 to 10 equal
)"('''51
I ll::sp
pieces, the larger recipe into 1210 15 pieces. Roll each
sugar egg whue
I Illsp I
piece belween yo ur palms 10 form a thin rope, aboul 8 inches long wit h tapered ends. Bnng ends IOgclhe! 10
2lSP
form a circle, wi th thc tapered ends overlapping. Wit h
Wa\('T
SCS\
J Ihsp
till' ropes. lUcking ends under. Cover dough and PUI in
1 .'I ET II Ol)
' "P
Y. tSp 3 c ups
Put all dough ingredients in bread machine pan. Set fo r whole-wheat bread, dough stage. Press Stan ,
GLAZE
I 'gg I tb:.p mil k
When dough is ready, remove from pan and punch down. Shape it into a round loaf and place it on a
1- 2 tbsp suga r
baking sheet that has been sprinkled with cornmeal. Cover dough and PUI in a warm place
\0
rise unlil
doubled, 1 10 1\I.i hours.
MET lI Ot)
Prick dough with a fork. Bake 12 minutes in a
Put all dough ingredients except currants in bread pan
pn::hcalcd 400 ' F oven, then reduce heat to JOO"F and
in order suggested by you r bread machine inslrucl ions.
bake about 40 minu tes lo nger, ulIlii top and bo n om
Set for white or sweet bread, dough Slage. Press Start.
sound hollow when rapped with yo ur knuckles.
Add the curran ts aft er the firsl kneading or whe n the: machine signals iI's lime to add fruil. Buner a baking sheet. When dough is ready, remove from bread machine and punch down. Cut smaller recipe inlO 8 pieces, the larger recipe into 12. Roll each piece into a ball. Piau balls on baking sheel and sHg htly fiatten each one:. Cover loosely and set in a warm place 10 rise until doubled, about 45 minUies. Preheat oven to iOO°F. Make glaze by fork-beating egg and milk. Ughd y brush
lOpS
of rolls with glaze and
sprinkle with sugar. Bake until buns are golden brown, 151020 minutes. It IGHT
6ath auns
P ORTUGUESE SWEET BREAD
T his is W I cggy, lig/ll-textured sweet brcad, flavored wid,
Im' ad ill Po/"Iugal, (I bn.'lrhjCl5/ b.-em/ YCM-roUlld.
lIulmt'8 . 1/ usecilo be Cll/CII as WI Ea SIer
is caUn
liS
\'C1l1i/1(1 ,
I Ib L
2 tSp
or 1
1111nced garbc clon"s
lor 3
I \SP
dried rosemary
I '/. I5p
I I'iP
conrsc: sail
l /, t~p
2 tb-. p
oh'l: 011
3 lbsp
liSp
gr:llcd PannCSreheat oven [0 400' F. Lightl), brush rolls with egg glaze. With a sharp knife or razo r blade. make two diago nal s lashes in the top of each roll. Bake 15 to 20 minutes, until rolls are golden and crusty.
PI TA BREAD
• .. * Th ese rounds of dough puff up wltell they are balled al high fCmptralllrc. CuI opell an edge 10 creme pOc/lets that can be slUIfed will! all hinds oj fillings. "'liKES 6
ISGl E lJ l l!N T S
~ cup
water
1 1bsp
olivc 011
I lSI"
sugar
~"
IIsp
1'Ii cu ps
7\ cup
bread nOllr wholc-whe:l1 nom
'I, l~p
yeast
J
/.lAKES
and let dough rest about 10 minutes. This wilt klthe
9
l 'iI cups I Y. lbsp I '1l 1Sp l!/, ISp
dough relax so it will s tretch m OTC Tl"adily when rou
1 cup5
as too much
I cup
thai creates steam and causes the dough to puff up. Cover the dough with plastic wrap or a barely damp towel , and let the dough rise about )0 minutes, until it is puffy.
2\4
roll il OU1, rather than bouncing bac k. On a lightly
floured surface. roll out each circle of dough to a diameter of about 6 Inches. Ust: n OUT sparingly,
L~p
M ETH O D
Put ingredients in bread pan in order s uggested by your bread machine instruclions and sct for whole-wheat, do ugh stage.
nOU T will
interfere wilh the moistu re
Preheat oven to 175"1': Lightly sprinkle cornmeal on a baking sheet. When dough is ready, carefully transfer rounds to the baking shee!. Bake until dough pulIs up
Punch down dough and cut into 6 equal pieces for
and is lighlly browned, 5
smaller recipe, 9 pieces for the larger one. Roll each
bake until Olher side is lighlly browned, aboul 2
piece between your hands
minutes.
10
fonn a ball. Flalten slightly
10
6 minull'S, then turn and
BRIOC H E .....,. •
«
-
Tlli s bUllery bread is nOI quile lI,e same as Ihe class ic Freudl brioche ba llet/ ill a fluted pall, ')[It is a deliciously dose cousifl. AlOwlIgh il /twll/:s good sandwiches, il is besl served si mply, loas/efl 0/' Hlt/oasled, willI bl/Llel: I lb LOAF '.4 cup 2
'h cup 1 tbsp
, "P 2 cups l 'h !Sp
l \o:z Ib lOAT
M f.T H Oll
....ater
6 tbsp
Put ingredients in bread pan in order suggested by your
'88'
3 %cup l'h tbsp
bread machine instructions. It is crucial that the buner is softened to room temperature - not mehed - when it
' "P
medium crust. Press Start.
I NGI." " 1I!NT S
bUller sugar
~"
bread flour yeast
3 cups 2'-' (Sp
is added to the ot her ingredients. Set for white bread,
BREADS
FROM
AROUND
THE
WORLD
m
PI STOLET
P is t o le l.~ l Ire
st)/ i! roll.~ made ill Frallce ami Belgium , Tl"Clditiollal/y the dough is aI/owed 10 riscJor so 'cral l lOurs all rJrcjirsf rising to develop lhejlllvOI; illCli rise twice mOfe. The' dough is shaped infO (I plum-sized ball, chell IIctldy srJ/if wilh IIle /ulIIdle of (/ woodell SpOOl! . MM;~:>
15
ISGR EDIE I"TS
\1,\1( 1'"
12
when dough is rC3d),. punch it d own. Cut s maller
Xcup
wain
I 't. cups
recipe into about 15 equal pieces. the larger recipe into
3 tbsr
po wdered null.
-+y, Ibsp
about 22 pieces. Roll each piece in to a ball. Dus t the tOP
2 tb!.p
buneT sug:lr
3 ,"'" I )'l Ibsp
with rye flour. Oillhe d owel-like wooden handle of a
I lbsp I "P 2 cu I's
s.aIL brl"ad nOut
I Ii ISf>
),easl
I ""sp Jcups 2\0 1Sf>
'4 cup
I)'c nuur
Yo c up
large 5l>oon. Usc the handle to split each mill almost in ha lf. The two sides of the ball should s till be connected
by a na rrow s trip of dough. Hold each pistolet at each end of the split with yO UT th umbs 111 [he trough . Pull ge n tl y to elongate thc ro ll , and the s ides will almost corne toget her.
~ ., · rIl O O
Traditionall y, the roll is placed top (seam-side) d own on Pul all ingredients except rye flou r in bread pan o rde r suggested hy
}'OUf
In
bread machi ne instructions. SCI
for white bread , dough stage. Press Slart.
t he baki ng sheet. After it has risen , it is turned upright and b:l ked. Howcver, if
~'ou
arc all thumbs and tend to
deflate the dough whe n )"ou handle it. JUSt leave it
If your machine does not punch down the dough fo r
uprig ht and let it rise with the scant side up. Co\'er
yo u al this point. or if you can SlOp th e machine,
them up loosely. put in a warm place, and let them rise
remove the pan. Love r il loose I)" put it in a warm place
for 30 minutes.
and lei d ough continue rising fo r ano ther t\\O ho urs. II Will have lTipled in volume, and yeas t fla\'ors Will have developed .
Preheat O\'en to 425 F. Pou r boiling water into a shallow b.1king pan and place il o n the bouo m shelf o f the oven. The s team will give the pislOlelS a cruSty finish . Bake
Punch the dough d own and leI it rise agai n for 45
pis to lets until they Me golden brown ami crusty, 15 to
minutes. Buiter a baking s heet.
20 minutes.
LAVOS H (ARM ENIAN FLATBREAD) ..-~C~~
Ltlrosll is (l puffy f/albrca(/ IIlal is crisper/ h(1I! piwlnwc/, bw soflcr rJ,Wl (j emdln: UOII/J(ls vJ /(/\Iosh tI rc bmllcl! illlO pieces, tl ot cu t. E(II /avosl, pltlin 01" wit l! /Jullel:
M"'~ l' ~
~LU..I·~
LSG Rt:Olf'T )
6
MI. I II OO
,. leu ;:!
\\Jlcr
\ '1. CU~
Put wa ter, bUller, salt , nour, a nd yeast in bread pan in
3 I b-.p
bUller
4\1, lbsp
n, tsp
order SUggl'SICd by r our bread machine instrucllons. ScI
~ I,
bread nuu r
3 cup~
rea,]
2'" I'caS!
" I:UP
chopped WJlnUlS
I Y. CUI'S I Ibsp '(, I:UI'
kneadmg o r al Ihe heepe r.
RYE
SO URD OUG H
B READ
SO URDO UGH WHOLE - WH EAT BR EAD
Th is
bread mlllws grc(I( SQlIlIh'iclu:,s. 1/
I)' C
e {l ll
be
baJ:cd ;/1 ti re brcatillUldrille, bill is a/so govel bclhccl T llis is (lliellse (Iud J/m'OIfll l brc(I(l. bill if is 110/ (I Itig/I-rise r.
ill 1111.' ovell .
I Ib LlHI
" cu p t, cup
I "G Rl. nl t. :' T S
J I! Ib
sourdQugh SlarieT
6 rbsp
"P l isp IISp Y. lSI'
butler
2. cups
1001' 4 /, lbsp
~h ~(I
van illa
anise
Challah is WI egg bread OWl is ovcn -ballcdfor the jewish S(thlml/! . It is usually a siraighl , Imtided locif, bur sometimes Ihe braid is coiled Ii/Ie a Sltail. At Rosil Haslla ltal!, il may be fo rm ec' ill (/ circle, symboliziltg a prayer risi ttg Iteavellwcml.
"'I.
suga r
gr.lled (emoll
CHALLA H
s~ed
lIb 1.01.1'
,
X ISP 1'1. tsp 1'I. lSI' X ISp
bread flou r
J cups
21sp ) lbsp
yea5t
I lbsp
pine nuts
sp
211lsp
sugar
) Ibsp
'W
~I ,
IIsp 2 cups
'"P
nOUt
I \I,
I~p
brcad flour
) cups
reasl
I Ibsp
Glo\Z t
rruil
1 Ibsp
1 ~: lbi OAf
I NGl EDIENT S
I cgg ),olk
IIsp waler
I tool'
1-2 lSI' (lOppy seeds MF.TIlO Ii
PUt all ingredients except pine nu ts, raisi ns , fruil. and
M[T lI lll)
the iasl lablespooll of nour in bread pan in order
Put ingredients in bread pan in o rde r suggested b)' )'our
s uggested by yo ur bread machine instruc tions. Set for
bread machine instru ctions. SCI for while b read, dough
white bread, d ough stage. Press Sian.
stage. Press StMt.
The high sugar content interferes wilh Ihc rising action
When dough is read )" rC lllove and p unch down . Cut
o f the yeast, so it is k neaded after the fi rst risi ng.
d ough into three equal parts. Roll each piece into a ro pe
Remove the dough and punch down. Toss candied fruit
abo ut 12 inches lo ng for the small loaf, 1610 18 inches
with J tbsp nour, then gen Uy kn ead the fruit , raisins,
fo r the large loa r. Braid the three ropes togelher. Pi nc h
and pine nutS in!() the dough . Put the d ough in a
lhe ends toget her and turn t hem under. Cover the loaf
buttered pan and turn so all sides are greased. Panettone
a nd set it in a warm place 10 rise until dou bled in
is traditiona ll y ba:;ed in a tall, cylindrical pan. Use a 1_
volume, 45 minutes
pound coffee can o r as-cup soumt d is h for the smallcr
Pre heat the o\'en to 350"F. Ma ke glaze by bea ling egg
loaf and a slightly oversized loaf pan o r an S-cu p rou nd
)'olk and water wit h fo rk. Brush lightly over loaf.
casserole dish for the larger one. Sel it in a wann place.
Sprinkle tOp with poppy seeds.
10
I hour.
cover loosely, and let rise until doubled in volume. Bake until lOp is nicdy browned, 30 Bake in p reheated 350"F oven until golden and skewer inserted comes OUI clean , 30 minutes.
l.",.T
Panettone
10
35 mi nutes.
V ANOCKA (CZECHOSLOVAKIAN CH RIST MA S B READ)
This is
braided loaf, seasoned willi gi nger and nutmeg and full ojfruit (lml lIuls. II talles somc IVOril to Imead iFI fil e Jnlil and to make /Il e elegant {l
bm ids. The. loaf is
bal~ed ill
dl/::
OVOI.
Tllis recipe will fi t both the
1-l'owu/ and J 0-poulld IJalIS.
Oil a baking sheet at least 14 inches long. When the
' ''G IIEllIEN 1"S
~
I 'U ~