The Bread Lover's Bread Machine Cookbook Part 2

Five to seven minutes into Knead 2, the dough will be far enough along to be able to tell whether it is too dry or too wet. Those baking by hand feel the consistency of the dough under their fingers and make allowances, adding more liquid or more flour, as they go along. You will need to open the lid of the machine in order to a.s.sess the dough. (You can set a kitchen timer to remind you when to check.) Open the lid, and, taking care to avoid the moving kneading blade, poke the dough ball with your finger to feel the consistency. Look for a springy, soft feel in white doughs and a very soft, almost loose feel in country bread doughs. Whole wheat and rye doughs tend to be denser, wetter, and tackier to the touch than white doughs. The level of humidity, the amount of moisture in the flour, and the amount of initial beating are all variables that may have affected the dough by this time. Every batch of dough is unique in the exact amount of flour used. Individual recipes will specify the proper consistency of the dough ball when necessary.

Now adjust the dough consistency, if necessary, by adding more flour or more liquid. Remember that a little goes a long way in this medium. Sprinkle the flour down the sides of the pan and let the dough ball pick it up, or dribble liquid, only 1 teaspoon at a time, onto the top of the dough ball. If an adjustment is necessary (most of the time it shouldn't be) the amount of flour or liquid to be incorporated at this point will vary. It is important not to add too much of either, and to give any additions time to be kneaded in before rea.s.sessing the consistency of the dough. Remember, too, that more flour will be absorbed into the body of the dough during the rising process. Just as is necessary when kneading by hand, this is also the time to make sure the dough is uniformly moist throughout. If there are dry bits collected on the bottom of the pan and wet dough on the top of the dough ball, I use my plastic spatula to push the bits into the center so the dough ball can pick them up as it journeys around the pan with the action of the blade.

The dough ball changes a lot during the kneading cycle. What it looks like in the first ten minutes of being worked is not at all what it will look like when it is almost done. When baked, a standard loaf will smooth out and be springy. Be patient and let the machine do its work. I find a dough ball can change as many as three or four times during Knead 2. You will now have a dough ready to be "fermented," or "proofed," during the rises.

RISING THE DOUGH/RISE 1 AND RISE 2.

Rising, also known as proofing, is a period of rest that allows the gluten to become smooth and elastic through a process of fermentation. During this stage, an amazing transformation takes place-a firm, heavy dough ball changes into a puffy ma.s.s that increases in size. To carry out this step, bakers working by hand would grease their dough and its bowl at this point, cover it loosely with plastic wrap or with a damp cloth, set it in a warm place, and leave it alone to rest. The nonstick coating of the bread pan eliminates the need for greasing, and the closed, warm environment keeps the surface of the dough from drying out.

It is difficult to predict how high a dough will rise during the rising phases, as it will depend on the temperature of the dough after Knead 2, the amount of yeast used, and general atmospheric conditions. Usually on Rise 1, the dough ball will expand only slightly. In Rise 2, it can increase as much as two to three times in bulk. As the dough rises, the gluten mesh network is trapping the expanding gases. Whole grain breads and sweet doughs high in fat, sugar, or fruit take longer than lean white-flour doughs to rise. Generally, a dough will take one to two hours to rise to the cla.s.sic "doubled in bulk" stage, filling the pan half to two-thirds full, and this rising occurs in stages. The temperature inside the machine is about 82F during the rising phases, known as Rise 1 and Rise 2. Rise 1 and Rise 2 are separated by a Punch Down (see following).

The enclosed environment of the bread machine, which has acc.u.mulated warmth from the action of the machine and holds the moisture from the dough, is, at this point, a perfect medium for rising. The environment is cozy and warm, and free from the drafts that can cause a dough outside the machine to rise slowly and unevenly. The bread machine is its own miniature proofing box, achieving the very important conditions professional bakers must create. Nonetheless, it is okay to open the lid and peek! The dough will look more moist during this rising period than it did during the kneading. Often it is sticky, but it absorbs this extra moisture during Rise 2.

Don't even consider rus.h.i.+ng your bread through the rising phases. Be patient. (This is, by the way, where time is cut for the Quick Yeast Bread and One Hour cycles.) A longer rise always makes for a tastier loaf. For dense whole-grain doughs, bakers often will reset their machines for one more rise.

PUNCH DOWN.

Bakers baking by hand use volume, rather than time, as a measure for when to deflate the dough. They deflate the dough for the first time when it has doubled in bulk. The machine, with its more controlled and predictable rising environment, punches down the dough using time, rather than bulk, as its cue. Because the Punch Down phase is timed, different doughs will be in various stages of rising when punch downs occur. The first deflation happens half-way through the composite of all the rising periods, separating Rise 1 from Rise 2, and the second deflation occurs 80 percent through the total rising time, separating Rise 2 and Rise 3 (the dough will reach its full rising capacity in Rise 3). Punch downs are necessary to release the trapped carbon dioxide from the dough. The action of the machine's blade, a few turns lasting less than ten seconds, is all that is needed to deflate the dough. (This time varies by machine-for example, Regal's Punch Down is just three spins in five seconds at the same speed as Knead 1.) I don't really like the term "punch down," since it has a violent connotation and the dough really is deflated gently. No more kneading is required at this point, as it would reactivate the gluten strands and give the dough an undesirable tight tension. A relaxed dough is able to rise smoothly and easily.

If the dough is sitting off to one side of the pan after the Punch Down, I pull it into the middle and center it over the blade to avoid a lopsided baked loaf later.

SHAPE/RISE 3.

After the second punch down, which lasts a few seconds longer than the first one, is a third and last rise, after which the loaf is baked. At the end of this rise, the risen dough usually fills the bread pan to its capacity. If the bread were being made by hand, the second punch down would occur as the dough was removed from the container in which it had been rising and pulled or twisted into a loaf shape. It would then be placed in a bread pan, where it would remain, rising, until time for baking. As the dough rises, it takes the shape of the bread pan, which is why this step is called Shape. You will see this happening to your bread as it rises inside the machine.

Usually during this phase, the dough gradually and magically fills the entire pan to just under the rim. Don't worry if the dough is still somewhat low in the pan as this rise nears its end, unless it is like a soft rock. It will rise considerably during baking. If your dough rises higher than the edge of the pan during this phase, or is puffed over the rim of the pan when Rise 3 is nearing the end, open the lid and pierce the top gently with a toothpick or use your fingers to gently deflate it. It will lower slightly, and this should prevent it from possibly baking over the top of the pan, collapsing, or spilling onto the heating element. The temperature during this rise is about 100F.

BAKE.

The proper temperature provides the heat necessary for the best oven spring, or the final push of the dough when it increases in size and the gluten strands stretch to contain the last of the yeast's gases. As the dough bakes, it can increase in volume by as much as a full third. Because of the warm environment during the rising, the bread machine is basically preheated. Each model bakes its cycles at different temperatures, lower than a home oven, but hot enough to bake the bread efficiently and evenly. The temperatures range from 254 to 300F, with the Sweet Bread cycle the lowest, the Basic cycle in the middle range, and the French Bread cycle the highest. Baking times vary according to the loaf size and choice of cycle.

There is a lot happening during baking. Evaporation of moisture occurs; you will see steam coming out of the top vent. One pound of raw dough loses about 11/2 to 2 ounces of moisture during baking. The starch begins to swell at 130F, transferring moisture. The heat stops the yeast from reproducing at 140F and coagulates the proteins in the gluten at 165F. Forming the structure of the loaf by setting the starches, a process called gelatinization, begins at about 150F. The alcohol by-products of the yeast evaporate at 175F, creating steam and trapping some of the by-products in the baked dough. There is the smell of evaporating alcohol. Fats melt into the dough and the starch changes into dextrins to create a brown crust. Moisture evaporates from the surface and the heat changes the chemical components of the starches, milk, and eggs. Sugar in the dough will make for a darker crust as it caramelizes in the heat. to 2 ounces of moisture during baking. The starch begins to swell at 130F, transferring moisture. The heat stops the yeast from reproducing at 140F and coagulates the proteins in the gluten at 165F. Forming the structure of the loaf by setting the starches, a process called gelatinization, begins at about 150F. The alcohol by-products of the yeast evaporate at 175F, creating steam and trapping some of the by-products in the baked dough. There is the smell of evaporating alcohol. Fats melt into the dough and the starch changes into dextrins to create a brown crust. Moisture evaporates from the surface and the heat changes the chemical components of the starches, milk, and eggs. Sugar in the dough will make for a darker crust as it caramelizes in the heat.

[image]Bread Machine Baker's Hint: Tips for Keeping Bread Fres.h.i.+deally, you will eat your bread the day it is made. Once you break the crust, the inner crumb is exposed to air and begins to stale. You want to keep the crust crisp and the inside soft for as long as possible. Starter and sourdough breads keep the longest. Any added fat will help bread stay fresh a day longer. Breads that include dairy products need to be refrigerated.

Eat a freshly made loaf within a few hours of baking. It will taste best within 24 hours.

Slice the bread as you eat it, rather than slicing the entire loaf as soon as it is cool.

Store bread in a bread box, bread drawer, brown paper bag, or perforated plastic bag to allow air to circulate. Plastic is best for breads with lots of fat and a soft crust. Storing bread in the refrigerator makes it stale quicker.

Leave the loaf unwrapped and place it cut side down on a bread board.

Cut the loaf in half. Eat one half and freeze the other half.

Slice the entire loaf, then store it in the freezer. Remove as many slices as you need at one time and either thaw them in the microwave or toast them.

If the loaves are too heavy and dense before baking, the baked loaf will be small and compact. If there is too much liquid or yeast in the dough, the bread will collapse when the gluten strands break during baking. A beautiful baked loaf of bread has a golden color to its crust and sounds hollow when it is tapped. Breads are thoroughly baked at 190 to 200F on an instant read thermometer. You can check the temperature at the end of baking if you are not sure by sight whether the loaf is done. A loaf has not completely finished baking until it is completely cool and all of the internal moisture has evaporated.

COOLING/COOL DOWN.

Most bread machine models enter into a Cool Down period to remove the warm, moist air at the end of baking; some even have a steam-injected hour-long Keep Warm period. To avoid a gummy, soggy interior, remove a loaf as soon as the timer sounds that the baking is done. In some models, the kneading blade sticks in the bottom of the loaf; in others it stays in the pan due to its position. Sometimes a shake will dislodge the blade; other times it is lodged in the loaf rather tightly. (See step 12 step 12 of the Homestyle White Bread recipe, for information on dislodging the kneading blade.) of the Homestyle White Bread recipe, for information on dislodging the kneading blade.) If you are having trouble getting a loaf out of the pan, or if you know you have an exceptionally delicate loaf, turn off the machine, unplug it, and open the lid. Let the loaf sit in the machine with the lid open for five to ten minutes. It will shrink from the sides of the pan as it cools, and should become easy to turn out.

The delicate texture and rich flavor of bread is at its best when it has had a chance to cool completely. Technically, bread has not finished baking until it is cool and the excess moisture has evaporated from the inside out. The crust of your bread will soften as it cools. Cool a loaf on a rack so that air can circulate all around it, before slicing it. You will ruin a loaf if you cut into it too soon. To slice bread, use a serrated bread knife, designed to slice without squas.h.i.+ng or tearing the loaf. French breads and rolls are best eaten cooled to room temperature; richer whole-grain and cakelike breads should be cooled completely and then reheated.

Learning Recipes While all the recipes in this book are written with clear directions, there are a lot of little details to making an electronic bread machine do what it does best-operate properly at the touch of a b.u.t.ton and make a good loaf of bread by mixing, kneading, and baking within the machine. I have developed these first three recipes with expanded instructions as a guide to using the machine, and to familiarize you with three common techniques. The Home-style White Bread is a standard-also called simple or straight-dough that uses the most basic bread machine procedure. Shepherd's Bread is an overnight sponge bread in which a small portion of flour and liquid are mixed and left to sit overnight and ferment (forming the sponge) before the rest of the ingredients are added to make a dough. (You will become more familiar with this type of baking in the Country Breads section of the Traditional Loaves chapter.) Whole Wheat Cuban Bread, made overnight using the Delay Timer, will be ever-so-slightly more coa.r.s.e and chewy than the Homestyle White Bread because it is made entirely with water rather than milk.

[image]Technique: Mise en Place Mise en PlaceA professional culinary technique known as mise en place mise en place, simply "everything in its place," is important for excellent, efficient baking. It is one of the first disciplines an apprentice learns in a French-style kitchen. This means that all the basic ingredients and equipment necessary for preparing your loaf of bread are a.s.sembled and within easy access on your workstation. The initial preparation of ingredients, like toasting nuts or chopping fruit, is done, and all you have left to do is combine the ingredients in the bread pan. Because bread machine baking is an exact art, the practice of mise en place mise en place ensures that you are organized and focused, in order to make the best possible loaf of bread. ensures that you are organized and focused, in order to make the best possible loaf of bread.

The straight dough and sponge dough are the basic techniques that will be used throughout this book, but each recipe will have specific instructions. These recipes produce loaves that are perfect for, but not exclusively for, beginners. Though the ingredients are basic, picture-perfect loaves will emerge from the pan: deep brown hairline crusts, domed tops, evenly browned sides. Once you become familiar with these recipes, the whole process of loading and baking in your bread machine will become as easy as popping the lid to check your dough.

Your First Loaf: HOMESTYLE WHITE BREAD.

This style of constructing a dough is known as the plain, direct, or straight dough method. The majority of the loaves in this book are made in this manner. All of the raw ingredients are combined at the same time to make a malleable dough ball. Since bread machine recipes call for a type of yeast that is able to be incorporated into the dry ingredients without being dissolved first in water, it is a variation of the rapid-mix method that became popular with electric mixing. This recipe produces a bread that has an attractive crust, a medium-textured crumb with an appealing cream color, and a rich flavor and aroma.

11/2-POUND LOAF11/8 cups water cups water1 tablespoon honey2 tablespoons unsalted b.u.t.ter, cut into pieces3 cups bread flour2 tablespoons nonfat dry milk1 tablespoon toasted wheat germ, optional1 tablespoon sugar1 tablespoon 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 water11/2 tablespoons honey tablespoons honey21/2 tablespoons unsalted b.u.t.ter, cut into pieces tablespoons unsalted b.u.t.ter, cut into pieces4 cups bread flour3 tablespoons nonfat dry milk2 tablespoons toasted wheat germ, optional11/2 tablespoons sugar tablespoons sugar1 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 the bread machine on a counter that is outside of main kitchen activity, with plenty of room above to open the lid. Make sure there is room around the machine to use as a work area, and so that steam can freely evaporate from the machine's vents.

[image]Read the recipe, choose the size of loaf you will make, and a.s.semble your ingredients on the work area. For this recipe, this would mean your measuring cups and spoons, b.u.t.ter which you have cut into pieces, bread flour, nonfat dry milk, sugar, gluten, salt, and bread machine yeast. Measure out the water. Let the ingredients, including the liquids, come to room temperature. Fluff your flour to aerate it by stirring it with the handle of a large spoon. (If your recipe called for extras, such as nuts or raisins, you would want to toss them with a bit of flour and have them ready too.) [image]Take the bread pan out of the oven area of the machine and place it on the counter. Mount the kneading blade(s) on the clean shaft and be sure it is in place correctly.

[image]Check your manufacturer's manual or see the chart chart to be certain of the sequence for adding ingredients to your machine. Most machines require the liquids to be added first, then the dry ingredients, and then the yeast, so that is the order in which the ingredients are given for the recipes in this book. (The ingredients are also grouped according to liquid, dry, and yeast, so it is easy to change the order if your machine calls for the dry ingredients first. Simply switch around the categories.) Once you have determined the proper order for your machine, follow steps 5, 6, and 7 according to it. to be certain of the sequence for adding ingredients to your machine. Most machines require the liquids to be added first, then the dry ingredients, and then the yeast, so that is the order in which the ingredients are given for the recipes in this book. (The ingredients are also grouped according to liquid, dry, and yeast, so it is easy to change the order if your machine calls for the dry ingredients first. Simply switch around the categories.) Once you have determined the proper order for your machine, follow steps 5, 6, and 7 according to it.

[image]Pour the water you have measured into the pan. If you are using a Welbilt machine, add 2 additional tablespoons of liquid If you are using a Welbilt machine, add 2 additional tablespoons of liquid. Add the honey and room-temperature b.u.t.ter pieces (the size of the pieces is not important), dropping them right into the water; they will be distributed into the dough with the action of the kneading blade.

[image]Measure and add the dry ingredients, in the order they are given, adding the exact amount of flour, powdered dry milk, wheat germ if you are using it, sugar, gluten, (seasonings, if they had been in this recipe), and salt. Do not add the yeast yet. Don't worry about mixing anything; just pour the ingredients in.

[image]Measure and add the yeast on top of the other ingredients (or into the yeast dispenser after you close the lid in Step 8, if your machine so requires). While machine manuals usually make the point that you don't want the yeast and salt to touch (salt inhibits the action of the yeast), if you will not be setting the Delay Timer, it doesn't matter what touches what; it will all be mixing in a matter of minutes anyway. Wipe clean the edge of the pan around the rim.

[image]Replace the bread pan in the machine and click it into place on the bottom of the oven floor. Fold down the handle, close the lid, and plug in the machine. The display surface will light up and there will be a beep.

[image]Program the bread machine for the cycle appropriate to the type of bread you are making. In this case, the desired cycle is Basic. With some machines, choosing the cycle is as simple as pressing the b.u.t.ton labeled with the name of the cycle you want; consult your owner's manual for the clearest instructions for programming your machine.

If applicable, press the loaf control b.u.t.ton and select the size loaf. Press the setting for the desired crust color. Use the medium setting the first time you make this loaf. You can adjust this setting the next time you make it, if need be. (If you were using a recipe that called for extras, and if your machine has a dispenser, you would place the extras in there, and then press the Extras b.u.t.ton as you were programming the machine.) [image]Push the On or Start b.u.t.ton to begin the cycle, which starts with Mix and Knead 1. Clean up the work area, leaving on hand the measuring spoons, some flour, and some water. Place a long, narrow plastic spatula at the ready for testing the dough.

[image]During the first 5 to 10 minutes of Knead 2, open the lid and check the consistency of the dough, even if this is not stated in the manufacturer's manual. Every loaf is different and you need to adjust and repair the dough as needed. (Some bakers regularly withhold 2 to 3 tablespoons of the total amount of flour so they can add it slowly into the dough ball, so they have better control of the consistency.) Pop open the lid and, using the spatula, push the dough around, checking in the corners to make sure all the ingredients are incorporated into the dough ball. Some machines stop when you open the lid, others keep running. If the machine is running, you need to exercise caution to avoid the moving kneading blade, but you will become comfortable with this. Use your fingers to touch and press the dough. If the dough is wet and sticks to the sides and bottom of the pan, sprinkle in some flour, 1 tablespoon at a time, while the machine is kneading (be careful not to splash flour over the sides of the baking pan rim and onto the element because you will smell it burning later during the baking) until the dough forms a ball that is smooth and firm, yet soft and springy to the touch. If it looks like a batter, you can add up to 1 1/4 cup of extra flour. If the dough is very firm and dry looking, perhaps lumpy and not holding together, or even if it is a dry ball rolling around in the pan, add water 1 teaspoon at a time until the dough softens up a bit. The humidity of the climate where you live will affect the amount of additional flour or water you need. This is a very important step! cup of extra flour. If the dough is very firm and dry looking, perhaps lumpy and not holding together, or even if it is a dry ball rolling around in the pan, add water 1 teaspoon at a time until the dough softens up a bit. The humidity of the climate where you live will affect the amount of additional flour or water you need. This is a very important step!

Just before or during Knead 2, your machine may beep. This is to alert you to add any extra ingredients. This recipe doesn't call for any, but if you were adding nuts and raisins you would open the lid and sprinkle them in. (Some machines don't beep to signal for extras; if yours does not, you could just open the lid and add them during the Knead 2 part of the cycle.) The extras would get incorporated as the dough was kneaded.

[image]Set a cooling rack on the counter. When the baking cycle ends, you will hear the beep. Press Stop even if your machine has automatically gone into the Cool Down/Keep Warm phase. Unplug the machine, carefully open the lid, and, using heavy oven mitts to hold the handle, carefully remove the pan by pulling up and out of the hot machine. If your bread pan is thin, set it on the cooling rack and let it stand for 5 minutes to allow the bread to contract slightly from the sides of the pan before turning it out. Otherwise remove the bread from the pan immediately by turning the pan upside down and shaking it a few times to release the loaf. Make sure the handle is out of the way so the loaf is not damaged by hitting it as it comes out of the pan. If it does not slide right out, run your rubber spatula around the edges and shake the pan again to dislodge the loaf.

Check to see if the blade has come off the shaft and is still embedded in the bottom of the loaf. If so, remove it by prying it loose with a bamboo chopstick or the handle of a heat-resistant plastic spatula while holding the loaf upside down in your oven-mitt-protected other hand. Don't use any metal utensils that could scratch this nonstick piece. You can also just let the loaf cool and remove the blade later. (If you have problems getting the blade out of the bread, next time you make bread, spray the kneading blade with a vegetable cooking spray before adding the ingredients to the bread pan.) [image]Place the loaf upright on the rack to cool to room temperature before slicing. If you wish, you can brush the crust all over with melted b.u.t.ter, which will soak in while the bread cools. (Remember that bread technically does not finish baking until it has cooled and the excess moisture created during baking is evaporated, so it will slice and taste different when warm than when cool.)

The Next Step-Using a Starter: SHEPHERD'S BREAD The way of constructing a dough for this Shepherd's Bread is known as the sponge dough method. It is an old-fas.h.i.+oned technique used to create a bread with a more rustic texture and crumb, more irregular holes, a slightly more acidic flavor from developed fermentation, and a slightly thicker crust than bread made by the plain dough method. While this takes a bit more time, this bread is really loved for its exceptional flavor.

A semi-liquid sponge starter, usually made from about a third of the flour and water called for in the recipe along with some yeast, can double in volume in thirty to forty-five minutes, but different recipes call for the sponge to sit for anywhere from two to twelve hours before adding the rest of the dough ingredients and kneading. This waiting step is comparable to the first kneading of a plain dough, since the gluten begins to soften and become more supple. The traditional method for creating full-flavored, long-rising, lean country loaves uses such yeast starters, prepared the same way as this sponge, but referred to as a biga biga in Italian bread recipes and as a in Italian bread recipes and as a poolish poolish in French ones. The longer the starters ferment, the more the flavor develops and the more irregular the inner crumb will be. Some sponges are allowed to just rise; others to rise and fall back upon themselves. Salt is never added to a sponge starter, as it inhibits the growth of the yeast. Breads made by this method also have an increased shelf life, and a starter is able to give a boost to low-gluten flours, producing light, high loaves. in French ones. The longer the starters ferment, the more the flavor develops and the more irregular the inner crumb will be. Some sponges are allowed to just rise; others to rise and fall back upon themselves. Salt is never added to a sponge starter, as it inhibits the growth of the yeast. Breads made by this method also have an increased shelf life, and a starter is able to give a boost to low-gluten flours, producing light, high loaves.

11/2-POUND LOAFFor the sponge starter:2/3 cup water cup water1 cup bread flour1/4 teaspoon SAF or bread machine yeast teaspoon SAF or bread machine yeastFor the dough:1/2 cup water cup water1 tablespoon sugar1 tablespoon unsalted b.u.t.ter or margarine, cut into pieces2 cups bread flour1 tablespoon gluten11/2 teaspoons salt teaspoons salt11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast teaspoons SAF yeast or 2 teaspoons bread machine yeast2-POUND LOAFFor the sponge starter:2/3 cup water cup water1 cup bread flour1/4 teaspoon SAF or bread machine yeast teaspoon SAF or bread machine yeastFor the dough:7/8 cup water cup water11/2 tablespoons sugar tablespoons sugar11/2 tablespoons unsalted b.u.t.ter or margarine, cut into pieces tablespoons unsalted b.u.t.ter or margarine, cut into pieces3 cups bread flour1 tablespoon plus 1 teaspoon gluten2 teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place the bread machine on a counter that is outside of main kitchen activity, with plenty of room above to open the lid. Make sure there is room around the machine to use as a work area, and so that steam can evaporate freely from the machine's vents.

[image]Read the recipe, choose the size of loaf you will make, and a.s.semble your ingredients on the work area. For this recipe, this would mean bread flour and bread machine yeast to start. Measure out the 2 2/3 cup water you will need for the starter, and let it, as well as the other ingredients, come to room temperature. Fluff your flour to aerate it by stirring it with the handle of a large spoon. Also, place a long, narrow plastic spatula within reach. cup water you will need for the starter, and let it, as well as the other ingredients, come to room temperature. Fluff your flour to aerate it by stirring it with the handle of a large spoon. Also, place a long, narrow plastic spatula within reach.

[image]Take the bread pan out of the oven area of the machine and place it on the counter. Mount the kneading blade(s) on the clean shaft and be sure it is correctly in place.

[image]Check your manufacturer's manual or see the chart chart to be certain of the sequence for adding ingredients to your machine. (Once you have determined the proper order for your machine, follow steps 5, 9, and 10 according to it.) to be certain of the sequence for adding ingredients to your machine. (Once you have determined the proper order for your machine, follow steps 5, 9, and 10 according to it.) [image]To make the starter, pour the 2 2/3 cup of water you have measured into the pan. Sprinkle with the bread flour and then with the yeast called for in the starter ingredients. You will fill only a small portion of the baking pan. cup of water you have measured into the pan. Sprinkle with the bread flour and then with the yeast called for in the starter ingredients. You will fill only a small portion of the baking pan.

[image]Replace the pan in the machine and click it into place on the bottom of the oven floor; fold down the handle, close the lid, and plug in the machine. The display surface will light up. Program for the Dough setting (see your owner's manual for specifics on programming your machine). As the machine starts to mix (this will occur after the preheat time if your machine has this feature), set a kitchen timer for 10 minutes. After 5 minutes, open the lid and sc.r.a.pe down the acc.u.mulated bits of flour with your plastic spatula. When the timer rings, press Stop/Reset. Unplug the machine and let the sponge starter sit in the bread machine, with the lid closed, for 4 hours.

[image]About half an hour before the time is complete for the sponge, a.s.semble the dough ingredients on your work area. This would include sugar, unsalted b.u.t.ter or margarine cut into pieces, bread flour, gluten, salt, and bread machine yeast. Measure out the amount of water called for in the recipe, and let all the ingredients sit to come to room temperature.

[image]When 4 hours are up, open the bread machine lid; the sponge starter will have swollen and be bubbly, and will have a pleasant fermented smell that will waft up to your nose. You don't need to do anything to the sponge. Remove the pan from the machine.

[image]To make the dough, add the ingredients as listed for the dough. Place the exact amount of water (reserving 2 table spoons if your environment is very humid), the sugar, and the b.u.t.ter pieces in the pan on top of the sponge (here the sugar is added with the liquid ingredients). If you are using a Welbilt machine, add 2 additional tablespoons of liquid to this recipe If you are using a Welbilt machine, add 2 additional tablespoons of liquid to this recipe. Then add the dry ingredients: the flour (reserving 2 tablespoons), gluten, and salt, in that order.

[image]Measure and add the yeast on top of the dry ingredients (or into the yeast dispenser after you close the lid in Step 11, if your machine so requires). Wipe the edge of the pan around the rim clean.

[image]Replace the bread pan in the machine, and click it into place on the bottom of the oven floor. Fold down the handle, close the lid, and plug in the machine. The display surface will light up and there will be a beep.

[image]Program for the Basic cycle. If applicable, press the loaf control b.u.t.ton and select the size loaf. Press the setting for the desired crust color. Use the medium setting the first time you make this loaf. (You can adjust it the next time you make it, if need be.) [image]Push the On or Start b.u.t.ton to begin the mixing and kneading process. Clean up the work area, leaving the measuring spoons and the reserved 2 tablespoons of water and of flour. Place a plastic spatula on the counter for testing the dough.

[image]During the first 5 to 10 minutes into kneading, open the lid and check the consistency of the dough. Using the spatula, push the dough around, checking in the corners to make sure all the ingredients are incorporated into the dough ball. Feel the dough ball with your fingers. Some machines stop when you open the lid; others keep running. If the machine is running, you need to exercise caution to avoid the moving kneading blade, but you will become comfortable with this. Use your fingers to touch and press the dough. It should form a smooth, elastic dough ball. If the dough is sticking to the sides and bottom of the pan, sprinkle in more flour, 1 tablespoon at a time, while the machine is kneading. If it is lumpy and not holding together, add more water, 1 teaspoon at a time. This is a very important step!

[image]The machine will do the rest of the work. It is okay to lift the lid and look inside during the entire kneading and initial rising phases (even if you have a viewing window, it may fog up), just leave the machine alone during Rise 3 and Bake. You will notice that this dough has a stronger yeasty aroma than a straight dough.

[image]Set a cooling rack on the counter. When the baking cycle ends, you will hear the beep. Press Stop/Reset if your machine has automatically gone into a Cool Down/Keep Warm mode, unplug the machine, and, using heavy oven mitts to hold the handle, carefully remove the pan by pulling it up and out of the hot machine. If your bread pan is thin, set it on the cooling rack and let it stand for 5 minutes to allow the bread to contract slightly from the sides of the pan. Otherwise, remove the bread from the pan immediately by turning the pan upside down and shaking it a few times to release the loaf. Make sure the handle is out of the way so the loaf is not damaged by hitting it as it comes out of the pan. If it does not slide right out, run your rubber spatula around the edges and shake the pan again to dislodge the loaf. If the blade comes off the shaft with the loaf and is still embedded in the bottom of it, remove it by prying it loose with a bamboo chopstick or the handle of a heat-resistant plastic spatula.

[image]Place the loaf upright on the rack to cool to room temperature before slicing. (Remember that bread technically does not finish baking until it has cooled and the excess moisture created during baking is evaporated, so it will slice and taste different when warm than when cool.)

Delay Timer: WHOLE WHEAT CUBAN BREAD.

Whole Wheat Cuban Bread is a simple straight dough, made here using the Delay Timer, which means that you set the machine's timer to begin the bread-making process fifteen to twenty-four hours (it varies by manufacturer) before you want to have a fresh-baked loaf. You can have fresh bread ready when you wake up in the morning or when you get home from work in the evening. This is convenience at its best. Although the machine can be programmed to bake as long as twenty-four hours after the ingredients are loaded, it is important to note that the shorter the amount of time the ingredients sit in the pan before mixing, the better the bread. The ingredients do interact on a slow basis while they sit in the pan, so a loaf made this way may not have as much volume as the same recipe made on the Basic cycle immediately after loading.

It is important to add the salt right after the liquid ingredients when using the Delay Timer, a precaution that keeps the salt and yeast separated from each other, as the salt can inhibit the action of the yeast.

This adaptation of Cuban Bread, made with part whole wheat flour, is easy and delicious.

11/2-POUND LOAF11/4 cups water cups water11/2 teaspoons salt teaspoons salt13/4 cups bread flour cups bread flour11/2 cups whole wheat flour cups whole wheat flour11/2 tablespoons gluten tablespoons gluten1 tablespoon sugar21/4 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 water2 teaspoons salt2 cups bread flour21/3 cups whole wheat flour cups whole wheat flour2 tablespoons gluten1 tablespoon plus 1 teaspoon sugar21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place the machine on a counter that is outside of main kitchen activity, with plenty of room above to open the lid. Make sure there is room around the machine to use as a work area, and so that steam can evaporate from the machine's vents.

[image]When using the Delay Timer, I usually choose a recipe I have made successfully before so that I don't have to worry about making any adjustments to the dough ball during kneading. Do not use a recipe that calls for any fresh ingredients, such as eggs, milk, b.u.t.ter, cottage cheese, or meats (raw or cooked), including fish. Read the recipe, choose the size of loaf you will make, and a.s.semble your ingredients on the work area. Measure out the water. Fluff your flour to aerate it by stirring it with the handle of a large spoon.

[image]Take the bread pan out of the oven area of the machine and place it on the counter. Mount the kneading blade(s) on the clean shaft and be sure it is correctly in place.

[image]Check your manufacturer's manual or the chart chart to be certain of the sequence necessary for adding the ingredients to your machine. (Once you have determined the proper order for your machine, follow steps 5 and 6 according to it.) to be certain of the sequence necessary for adding the ingredients to your machine. (Once you have determined the proper order for your machine, follow steps 5 and 6 according to it.) [image]Pour the water you have measured into the pan. If you are using a Welbilt machine, add 2 additional tablespoons of water If you are using a Welbilt machine, add 2 additional tablespoons of water. Add the salt. Measure and add the rest of the dry ingredients to the liquid. Don't worry about mixing anything, just add the ingredients one at a time: bread flour, whole wheat flour, gluten, and sugar.

[image]Make a small indentation in the top of the dry ingredients. Measure the yeast and add it to the pan, dropping it into the depression (or place it in the yeast dispenser after you close the lid in step 7, if your machine requires it), taking care not to let the yeast touch any of the liquid. The salt and yeast should not come in contact when using the Delayed Timer (this type of layering will prevent that). Wipe clean the edge of the pan around the rim.

[image]Replace the bread pan in the machine and click it into place in the bottom of the oven floor. Fold down the handle, close the lid, and plug in the machine. The display surface will light up and there will be a beep.

[image]Program the bread machine for the cycle appropriate to the type of bread you are making. In this case, the desired cycles are Basic or French Bread. Consult your owner's manual for the clearest instructions for programming your machine.

If applicable, press the loaf control b.u.t.ton and select the size loaf. Press the setting for the desired crust color. Choose medium for this loaf.

[image]The total time for the cycle you have chosen-Basic or French Bread, about 31/2 to 4 hours-will come up on the display. Check your manufacturer's manual to see how far ahead you can program the Delay Timer. Figure out what time you want to have the finished bread. For example, say you want fresh bread ready at 5:00 to 4 hours-will come up on the display. Check your manufacturer's manual to see how far ahead you can program the Delay Timer. Figure out what time you want to have the finished bread. For example, say you want fresh bread ready at 5:00 P.M. P.M. to eat for dinner. You are setting up the machine at 8:00 to eat for dinner. You are setting up the machine at 8:00 A.M. A.M. before you leave for work. You must do some math here. It is 9 hours until you want the bread to be finished baking. before you leave for work. You must do some math here. It is 9 hours until you want the bread to be finished baking.

[image]There are two Timer b.u.t.tons, one ascending and one descending. Each push of the b.u.t.ton will increase or decrease the amount of time programmed by a certain interval, 10 minutes or 20 minutes, for example. Continue pressing the ascending Timer b.u.t.ton until you see the amount of time you want displayed on the screen, 9 hours. (Continually pressing a b.u.t.ton will cause the increments to register very quickly, like when you set your bedside digital clock.) If you press the ascending b.u.t.ton too many times, you can correct the time by pressing the descending Timer b.u.t.ton, which will subtract time. When you finish, the display should read 9:00, or 9 hours, which includes the time for mixing, rising, and baking the bread.

[image]Press the On or Start b.u.t.ton to begin the Timer. The colon (:) on the screen will flash to indicate that the Delay Timer is in progress. You can look at the display any time of the day and see the countdown. Clean up the work area. If you have made a mistake or decide to bake the bread at a different time, press and hold Stop/Reset. This will clear everything that you have programmed, and you can start all over again.

[image]Set a cooling rack on the counter. When the baking cycle ends, the machine will automatically go into a Keep Warm/Cool Down phase in case you can't remove the bread from the pan immediately.

When you are ready to remove the bread from the pan, press Stop and unplug the machine. Carefully open the lid. Using heavy oven mitts to hold the handle, remove the pan by pulling it up and out of the hot machine. If your bread pan is thin, set it on the cooling rack and let it stand for 5 minutes to allow the bread to contract slightly from the sides of the pan before turning out the bread. Otherwise, remove the bread from the pan immediately by turning the pan upside down and shaking it a few times to release the loaf. Make sure the handle is out of the way so the loaf is not damaged by hitting it as it comes out of the pan. Check to see whether the kneading blade has come off the shaft and is still embedded in the loaf.

[image]Place the loaf upright on the rack to cool to room temperature before slicing.

High-Alt.i.tude Baking If you have tried to bake with a bread machine at alt.i.tudes over 3,000 feet above sea level, you will know that it can either go just as planned, or you can experience a lot of frustration making adjustments to try to get a nice loaf of bread from the bread machine. The higher you go, the more compressed the air is, so flour tends to dry out and will absorb more liquid. Store your flour in airtight plastic containers, in the refrigerator if possible. You will probably have to add a tablespoon or two more liquid when you check the dough ball. Consider adding on a third or even a fourth rising period if you are still having problems with the texture and your machine is capable of this type of programming.

Dough will usually rise more rapidly at higher alt.i.tudes. The higher you go, the faster the fermentation is. Leavening carbon dioxide gases are able to expand faster due to the thinner air, and rising time will decrease up to half. Compensate for this by reducing the sugar and yeast to slow the action of the yeast. This prevents over-rising and possible collapse of the dough, and gives the dough more time to develop the proper texture and flavor. Some people add a bit more salt, 10 to 25 percent, to control the yeast, rather than cutting back on the yeast. No temperature adjustment of liquids is necessary. Also, add some more gluten; it will give strength to the dough. If you are baking in the oven, temperatures should be increased by 25F to compensate for faster rising in the oven and slower heating. Usually some combination of all these measures is necessary for producing a good loaf of bread.

Adjustment Alt.i.tude Alt.i.tude