The Bread Machine Book

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 ~