The Bread Lover's Bread Machine Cookbook Part 12

11/2-POUND LOAF1 cup plus 1 tablespoon b.u.t.termilk3 tablespoons dark honey3 tablespoons olive oil21/3 cups bread flour cups bread flour1/2 cup chestnut flour cup chestnut flour1/3 cup polenta cup polenta11/2 tablespoons gluten tablespoons gluten11/2 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/3 cups b.u.t.termilk cups b.u.t.termilk1/4 cup dark honey cup dark honey1/4 cup olive oil cup olive oil3 cups bread flour3/4 cup chestnut flour cup chestnut flour1/2 cup polenta cup polenta2 tablespoons gluten2 teaspoons salt23/4 teaspoons SAF yeast or 1 tablespoon plus teaspoons SAF yeast or 1 tablespoon plus 1 1/4 teaspoon bread machine yeast teaspoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be firm, yet slightly sticky.

[image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

BARLEY BREAD.

Barley bread is not a bread most people commonly make. But barley flour gives considerable sweetness to a loaf, so you will find it as a minor ingredient in a number of my breads. Barley breads are rich in history; every civilization seems to have had one. The Egyptians celebrated Osiris, their G.o.d of agriculture, who grew barley watered with the sacred waters of the Nile. Early Greeks made wine-soaked breads combining barley, raisins, pomegranate seeds, and pine nuts. Thick slices of heavy barley bread were dipped in wine for breakfast in the Middle Ages. And barley bread dipped in water and salt has long been a food of religious penance for cloistered monks. I think you'll find this modern version just right for toast and jam.

11/2-POUND LOAF1 cup plus 3 tablespoons water2 tablespoons light brown sugar2 tablespoons vegetable oil21/4 cups bread flour cups bread flour1/2 cup barley flour cup barley flour1/4 cup whole wheat flour cup whole wheat flour3 tablespoons dry b.u.t.termilk powder1 tablespoon plus 2 teaspoons gluten1 teaspoon ground cinnamon11/2 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups water cups water3 tablespoons light brown sugar3 tablespoons vegetable oil3 cups bread flour2/3 cup barley flour cup barley flour1/3 cup whole wheat flour cup whole wheat flour1/4 cup dry b.u.t.termilk powder cup dry b.u.t.termilk powder2 tablespoons gluten11/2 teaspoons ground cinnamon teaspoons ground cinnamon2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic or Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

[image]Bread Machine Baker's Hint: Creating Your Own Bread Machine RecipesOnce any basic recipe from the manufacturer's manual or from this book or another has been mastered, feel free to subst.i.tute and experiment with other ingredients, using the successful recipe as your measurement guide.

Here are some tips:

Always look for the proportion of 3 ounces of liquid to 1 cup of flour. That way you will have a dough that is not too wet or too dry.

Remember that eggs and honey count as liquid ingredients.

You need more yeast with a recipe that has cheese or fruit and nuts added.

You need more gluten if you use whole wheat or specialty flours.

Whole wheat flours soak up more liquid than white flours.

Egg breads rise higher and are more delicate than breads without eggs.

Certain egg breads, like brioche, can have two to three times the amount of fat as a regular recipe.

Breads with more sweetening brown faster.

Specific information about how to use and subst.i.tute various flours, sweeteners, cooked grains, dried fruits, and other ingredients appears throughout the book. (You may find the Baker's Glossaries especially helpful.) A recipe that will be baked off in the oven can have more flour, so you can make a larger loaf than you could if you were baking it in the machine (a bread pan has a higher capacity for the Dough cycle than for the baking cycles; see the manual from your manufacturer for the maximum capacities of your machine).Allow for some trial and error. Here are recipe guidelines for creating your own bread recipes for the machine:

11/2-POUND LOAF11/8 to 1 to 11/2 cups total liquid cups total liquid3 to 31/2 cups flour cups flour1 to 6 teaspoons gluten0 to 8 tablespoons fat0 to 4 tablespoons sweetener1/2 to 1 to 11/2 teaspoons salt teaspoons salt1/2 to 4 teaspoons SAF or bread machine yeast to 4 teaspoons SAF or bread machine yeast11/2 to 2 cups total fruit and nuts to 2 cups total fruit and nuts2-POUND LOAF11/3 to 2 cups total liquid to 2 cups total liquid4 to 41/2 cups flour cups flour2 to 8 teaspoons gluten0 to 10 tablespoons fat0 to 6 tablespoons sweetener1/2 to 3 teaspoons salt to 3 teaspoons salt1 to 5 teaspoons SAF or bread machine yeast2 to 3 cups total fruit and nuts

CORNELL BREAD.

The late Dr. Clive McCay worked at Cornell University in the 1930s. He developed some of the first lowfat bread recipes; his goal was to make a perfect food for correcting the protein deficiency of his patients at State Hospitals of New York. Dr. McCay's breads were so popular and in demand from the general public that he developed recipes for commercial bakeries and, later, for home bakers. The secret ingredient was soy flour-just a small amount added to a bread recipe can boost the protein content of each slice by almost 20 percent.

Super soy foods are now routinely included as part of fiber-rich diets, and soy flours are available at Whole Foods super markets and natural foods stores, or you can get them by mail order from Bob's Red Mill or King Arthur Flour. The lignins and antioxidant enzymes prevalent in soy products help fight cancer. The phytoestrogens are thought to reduce the incidence of breast cancer, and saponins are touted as reducing elevated blood cholesterol. This bread is a delicious way to protect your health!

11/2-POUND LOAF11/8 cups water cups water2 tablespoons canola oil2 tablespoons honey2 tablespoons dark brown sugar1 large egg11/2 cups whole wheat flour cups whole wheat flour1 cup plus 2 tablespoons bread flour1/3 cup full-fat soy flour cup full-fat soy flour11/2 tablespoons wheat germ tablespoons wheat germ1/4 cup nonfat dry milk cup nonfat dry milk11/2 tablespoons gluten tablespoons gluten11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast2-POUND LOAF11/2 cups water cups water3 tablespoons canola oil3 tablespoons honey3 tablespoons dark brown sugar1 large egg2 cups whole wheat flour11/2 cups bread flour cups bread flour1/2 cup full-fat soy flour cup full-fat soy flour2 tablespoons wheat germ1/3 cup nonfat dry milk cup nonfat dry milk2 tablespoons gluten2 teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

MILLET AND POTATO LONG ROLLSMakes 10 long rolls Instead of forming a loaf, this dough is meant for soft and thick grain-rich long rolls that are perfect for sandwiches, hot dogs and sausages, and grilled meats, such as flank steak. I like my rolls kind of large, but you can make them any size you like. Millet and potatoes are a naturally complementary taste combination. Keep bags of rolls in the freezer for up to 2 months, ready to be defrosted and thrown on the grill at a moment's notice. These are great if you have to bring something to a potluck. You'll be famous.

11/2- OR 2-POUND-LOAF MACHINES1 cup whole wheat flour1/2 cup raw whole millet cup raw whole millet1/4 cup sesame seeds cup sesame seeds1/2 cup instant potato flakes cup instant potato flakes1 cup boiling water11/2 cups warm water cups warm water1 large egg plus 1 egg white (reserve yolk for glaze) or equivalent of a liquid egg subst.i.tute2 tablespoons unsalted b.u.t.ter or margarine, cut into pieces31/2 cups bread flour cups bread flour1/3 cup light brown sugar cup light brown sugar11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast3 tablespoons sesame seeds, for sprinkling before baking

[image]Combine 1 1/2 cup of the whole wheat flour, the millet, and sesame seeds in the workbowl of a food processor. Grind to a coa.r.s.e flour and set aside. Stir the potato flakes and the boiling water together in a small bowl until thick; cool for 5 minutes. cup of the whole wheat flour, the millet, and sesame seeds in the workbowl of a food processor. Grind to a coa.r.s.e flour and set aside. Stir the potato flakes and the boiling water together in a small bowl until thick; cool for 5 minutes.

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Add the mashed potatoes on top of the wet ingredients and the sesame-millet flour and the remaining 1 1/2 cup whole wheat flour with the dry ingredients. Program for the Dough cycle; press Start. cup whole wheat flour with the dry ingredients. Program for the Dough cycle; press Start.

[image]Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto the work surface and divide into 10 equal portions. Form the rolls by patting each portion into an 8-inch oval and rolling up from a long edge, like a mini-loaf of bread. Place rolls seam side down and at least 2 inches apart on the baking sheet. Flatten each with your palm to 3 inches wide. Cover loosely with plastic wrap and let rise at room temperature until puffy, about 45 minutes.

[image]Twenty minutes before baking, preheat the oven to 375F.

[image]Beat the reserved egg yolk with a teaspoon of water in a small bowl. Brush the tops of the rolls with the glaze and sprinkle with the sesame seeds. Bake in the center of the oven until lightly brown and firm to the touch, about 18 to 23 minutes. Immediately remove the rolls from the baking sheet to a rack to cool. Slice the rolls with a serrated knife.

[image]Bread Machine Baker's Hint: Storing Grains and Whole-Grain FloursStore naturally oil-rich whole-grain flours in airtight plastic containers or resealable plastic bags in the refrigerator or freezer, as they tend to go rancid quickly at room temperature, and can absorb excess moisture from the air. Whole-grain flours can be stored for up to three months in the refrigerator, or for up to one year in the freezer. If you can, it is best to buy these flours from stores that refrigerate them. Degerminated cornmeal, oatmeal, soy flour, and whole grains like rice can be stored indefinitely in tightly closed plastic containers or gla.s.s jars in a cool, dry, room-temperature cupboard. Wild rice has a shelf life of seven to ten years. These items are usually sold in plastic bags or boxes, so when purchasing make sure the package is tightly sealed and check for a valid freshness date. Store brown rice in the refrigerator or freeze to prevent oxidation. Store stone-ground cornmeal in the refrigerator or freezer for as long as six to nine months. Brans should all be stored in the refrigerator, and can be kept six to eight months; raw and toasted wheat germ are best refrigerated and used within three to four months.

QUINOA BREAD.

Quinoa is a grain indigenous to the Andes Mountains of South America. Introduced to this country in the early 1980s, some domestic quinoa is being grown in the mountainous regions of Colorado and New Mexico. It is a delicate grain, easy to digest, with a mild flavor that melds well with dried fruit and dried tomatoes. Be sure to use cold-pressed sesame oil here, not the toasted variety used in Asian cooking.

11/2-POUND LOAF1/2 cup water cup water1/2 cup b.u.t.termilk cup b.u.t.termilk1/2 cup firm-packed cooked quinoa (see cup firm-packed cooked quinoa (see cooking information cooking information)2 tablespoons sesame oil2 tablespoons honey3 cups bread flour1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF2/3 cup water cup water2/3 cup b.u.t.termilk cup b.u.t.termilk3/4 cup firm-packed cooked quinoa (see cup firm-packed cooked quinoa (see cooking information cooking information)3 tablespoons sesame oil3 tablespoons honey4 cups bread flour1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

[image]Bread Machine Baker's Hint: Rolled GrainsFlaked grains, such as rolled oats and barley, brans, and wheat or quinoa flakes, are added raw to doughs to give a distinct nubby feel to a finished dough. Sometimes they are first softened by soaking so they will become more a part of the dough. There will be a gentle lumpy feel to the dough depending on how much of the cooked grain is added. Cornmeals and barley grits will cause a dough to feel gritty when you run your hand over its surface. If small raw grains are added, such as millet, quinoa, and teff, expect a gritty to pebbly quality. Be sure not to add too much flour; these doughs are meant to be a bit sticky.

TEFF HONEY BREAD.

Teff is known as the tiniest grain in the world. Wayne Carlson's Teff Company of Idaho is the only commercial company growing and marketing this grain in the United States. It is sold under the moniker of Maskal Teff. Carlson supplies natural foods stores through Bob's Red Mill and Ancient Harvest companies. He also grinds and packages teff flour for the Ethiopian community in America. You will get a wonderfully unique flavor with this loaf.

11/2-POUND LOAF11/8 cups water cups water2 tablespoons vegetable oil2 tablespoons honey21/4 cups bread flour cups bread flour3/4 cup ivory or dark teff flour cup ivory or dark teff flour1 tablespoon plus 1 teaspoon gluten11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast2-POUND LOAF11/2 cups water cups water3 tablespoons vegetable oil3 tablespoons honey31/4 cups bread flour cups bread flour3/4 cup ivory or dark teff flour cup ivory or dark teff flour1 tablespoon plus 2 teaspoons gluten2 teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

CHICKPEA FLOUR BREAD.

Chickpea flour, also called garbanzo flour, is known in Indian and Pakistani baking as gram gram or or besum, besum, and used for naan and chapatis. It is also used extensively in Greek baking, especially on Crete, where a bread called and used for naan and chapatis. It is also used extensively in Greek baking, especially on Crete, where a bread called eptazymo eptazymo is made from ground toasted chickpeas. Chickpea flour is not usually used in yeast breads in America, but one taste of this bread will change that. Chickpea flour is enticingly sweet, flavorful flour ground from lightly toasted green chickpeas. This bread is made in the manner of the Greek country bread, though a tad richer (I use evaporated goat's milk and sc.r.a.pe the "cream" off the top of the can), and is great spread with cream cheese or goat cheese and orange marmalade. This dough can be made into is made from ground toasted chickpeas. Chickpea flour is not usually used in yeast breads in America, but one taste of this bread will change that. Chickpea flour is enticingly sweet, flavorful flour ground from lightly toasted green chickpeas. This bread is made in the manner of the Greek country bread, though a tad richer (I use evaporated goat's milk and sc.r.a.pe the "cream" off the top of the can), and is great spread with cream cheese or goat cheese and orange marmalade. This dough can be made into Paximadia Paximadia.

11/2-POUND LOAF11/8 cups evaporated milk or evaporated goat's milk cups evaporated milk or evaporated goat's milk1 tablespoon olive oil1 tablespoon honey21/2 cups bread flour cups bread flour1/2 cup chickpea flour cup chickpea flour1 tablespoon plus 2 teaspoons gluten11/2 teaspoons salt teaspoons salt1/4 teaspoon ground cinnamon teaspoon ground cinnamon1/4 teaspoon crushed hot pepper flakes teaspoon crushed hot pepper flakes21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast2-POUND LOAF11/2 cups evaporated milk or evaporated goat's milk cups evaporated milk or evaporated goat's milk11/2 tablespoons olive oil tablespoons olive oil11/2 tablespoons honey tablespoons honey31/3 cups bread flour cups bread flour2/3 cup chickpea flour cup chickpea flour2 tablespoons gluten2 teaspoons salt1/3 teaspoon ground cinnamon teaspoon ground cinnamon1/3 teaspoon crushed hot pepper flakes teaspoon crushed hot pepper flakes1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on light and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

BROWN RICE FLOUR BREAD.

Brown rice flour has its germ and bran left in after grinding. A staple in gluten-free breads, brown rice flour is also a flavorful addition to wheat breads. It has a beautiful silky texture and absorbs liquid slowly, making it an excellent flour to keep on hand for dusting loaves and pizza. This is a great sandwich bread.

11/2-POUND LOAF11/4 cups water cups water2 tablespoons olive oil2 tablespoons honey11/4 cups whole wheat flour cups whole wheat flour1 cup bread flour3/4 cup brown rice flour cup brown rice flour11/2 tablespoons nonfat dry milk tablespoons nonfat dry milk11/2 tablespoons gluten tablespoons gluten11/2 teaspoons salt teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast2-POUND LOAF12/3 cups water cups water3 tablespoons olive oil3 tablespoons honey13/4 cups whole wheat flour cups whole wheat flour11/4 cups bread flour cups bread flour1 cup brown rice flour2 tablespoons nonfat dry milk2 tablespoons gluten2 teaspoons salt1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 11/2 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

[image]Bread Machine Baker's Hint: Dough EnhancersBread machines seem to produce the best results with the addition of dough "enhancers" or "conditioners," which are simply ingredients that help the loaf rise high and even. Professional bakers have used these ingredients, like gluten, malt powder, as...o...b..c acid, and lecithin, for a long time, and bread machine recipes respond well to the extra punch. Commercial bread machine mixes contain dough conditioners to a.s.sure consistent results. Although this is new terminology for home bakers, it is good information to have in case your loaves are not turning out the way you want them to. As you have already seen, I call for some gluten in all my bread machine recipes to give the extra strength needed to keep a good rise during the warm rest period. You can read about gluten in the Orientation chapter in the section on essential bread ingredients (see Vital Wheat Gluten Vital Wheat Gluten). I always have some malt powder on hand because it is so tasty. Williams-Sonoma, the King Arthur Baker's Catalogue, and other catalogs and retail stores offer Lora Brody's Bread Dough Enhancer, which is a combination of most of these dough-enhancing ingredients.

Malt Powder Diastatic malt powder is sprouted barley that has been roasted, ground, and dried. It is a favorite of American, French, and English professional bakers as it helps break down the starch in flour, improves texture, and acts as a sugar in relation to the yeast. Add a scant 1 1/2 teaspoon per 1 teaspoon per 11/2-pound loaf-this is powerful stuff. Buy Premier Malt where brewing supplies are sold or mail order it from The Baker's Catalogue. It is excellent in bagels, white bread, whole wheat bread, French bread, and nut breads.

Lecithin Lecithin, a soybean oil emulsifier that contributes to more efficient mixing and is often used in professional bakeries, is excellent for creating lowfat and whole grain breads; it yields a softer, more conditioned texture that contributes to higher rising without any added fat. The addition of lecithin enhances gluten activity. Widely available in health food stores, it is high in nutrients and comes in granule or liquid form: both need to be refrigerated. If using the granules, subst.i.tute the same amount of lecithin for the oil or b.u.t.ter measurement. If using liquid lecithin, subst.i.tute it for half the oil or b.u.t.ter, as the liquid is more concentrated. I use the granules; they are much less messy.

As...o...b..c Acid As...o...b..c acid, or vitamin C, is a volume enhancer. It strengthens weak flours by changing the pH, and the yeast loves it. Use 1 large pinch per 3 cups of flour. Buy as...o...b..c acid in bulk, or you can crush some vitamin C tablets or take it out of a capsule. Hodgson's Mill offers gluten with vitamin C added to it; it is available by mail order if it is not in your local supermarket. Never add as...o...b..c acid if a recipe has acid ingredients; it will be too acidic. This is a real professional bakery secret weapon.

Two tablespoons of vinegar or lemon juice, or acid ingredients such as b.u.t.termilk and yogurt, are often added to heavy whole grain doughs such as pumpernickel, and have the same effect as as...o...b..c acid.

WILD RICE BREAD.

This bread has always been very popular in my baking cla.s.ses. It is a real surprise; the wild rice and the coa.r.s.e, dark rye flour make a dynamite taste duo.

11/2-POUND LOAF11/8 cups water cups water1/3 cup raw wild rice cup raw wild rice21/2 tablespoons walnut oil tablespoons walnut oil2 teaspoons light brown sugar23/4 cups bread flour cups bread flour1/3 cup pumpernickel rye flour cup pumpernickel rye flour1 tablespoon plus 1 teaspoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups water cups water1/2 cup raw wild rice cup raw wild rice3 tablespoons walnut oil1 tablespoon light brown sugar31/2 cups bread flour cups bread flour1/2 cup pumpernickel rye flour cup pumpernickel rye flour1 tablespoon plus 2 teaspoons gluten2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Heat the water to a boil in a medium saucepan. Add the rice. Cover and simmer over low heat for 30 to 45 minutes, until the rice is tender. Strain the remaining cooking liquid into a 2-cup measure and add enough extra water to equal the original amount in the pan (11/8 cups for the 1 cups for the 11/2-pound loaf or 11/2 cups for the 2-pound loaf). Set the liquid and rice aside separately to cool. You will have about cups for the 2-pound loaf). Set the liquid and rice aside separately to cool. You will have about 2 2/3 cup cooked rice for the 1 cup cooked rice for the 11/2-pound loaf and 1 cup for the 2-pound loaf.

[image]Place the ingredients, except the rice, in the pan according to the order in the manufacturer's instructions. Set crust on dark and program crust on dark and program for the Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the rice.

[image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

Gluten-Free Breads Gluten-free baking works beautifully in the bread machine. If you don't have an allergy, this type of baking may seem superfluous to you, and the breads probably unpalatable. But if you are gluten intolerant, the idea of a slice of bread with dinner or toast for breakfast is euphoria. The challenge of gluten-free baking is to make a dough that has some of the stretchy quality of a gluten dough, so that the loaf holds together and is light textured. Gluten occurs in wheat, rye, oats, barley, and other flours, so this type of baking depends on rice, tapioca, potato starch, corn, and buckwheat flours with bits of xanthan gum and guar gum added to lend elasticity.