The Bread Lover's Bread Machine Cookbook Part 28

[image]Twenty minutes before baking, place a baking stone on the lowest rack of a cold oven and preheat it to 425F. If you are not using a baking stone, preheat the oven to 400F.

[image]Using a small, sharp knife, slash the top of the dough with a big tic-tac-toe grid, no more than 1 1/2-inch deep. Drizzle with the olive oil and sprinkle with the rosemary. Bake for 20 to 25 minutes, until browned. When the bread comes out of the oven sprinkle it with the coa.r.s.e salt. Serve cut into squares the day it is made, warm or at room temperature.

ITALIAN WHOLE WHEAT FLATBREADMakes one 15-by-10-inch flatbread The Italians eat a wide variety of flatbread appetizers. This one is made with whole wheat flour. In true Tuscan style, there is no salt in the dough but there is plenty on top to balance out the flavor. The combination of milk and water makes a tender bread. Serve this flatbread at the end of the day, warm if possible, cut into pieces, accompanied by some fontina cheese, grapes and figs, and a Chianti wine.

11/2- OR 2-POUND-LOAF MACHINES2/3 cup water cup water1 cup milk3 tablespoons extra-virgin olive oil3 cups unbleached all-purpose flour1 cup whole wheat flour21/4 teaspoons SAF yeast teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast3 to 4 tablespoons extra-virgin olive oil, for drizzling2 teaspoons coa.r.s.e sea salt, for sprinkling [image]Place the dough ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough will be soft, but still form a dough ball.

[image]Brush a 15-by-10-by-1-inch metal jelly roll pan with olive oil. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan and turn the dough out onto the prepared pan. Using the heel of your hand, press and flatten the dough to fit the pan. Cover gently with oiled plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.

[image]Twenty minutes before baking, place a baking stone on the center rack of a cold oven and preheat it to 450F.

[image]Using your fingertips or knuckles, gently dimple the dough all over the surface. Drizzle the olive oil over the dough, letting it pool in the indentations. Reduce the oven temperature to 425F. Bake for 25 to 30 minutes, or until nicely browned. Sprinkle the bread with the sea salt. Let cool for 10 minutes in the pan, then cut into squares, or slide onto a rack to cool.

WINE FOCACCIAMakes one 14-inch or one 13-by-9-inch flatbread The difference between a pizza crust and focaccia is simply that focaccia is thicker. Instead of being baked immediately after shaping to make a thin crisp, the dough is left to rise a second time before baking. Serve this focaccia the same day it is baked, cut into squares, accompanied by olives and white wine.

11/2- OR 2-POUND-LOAF MACHINESFor the dough:11/8 cups water cups water1/2 cup dry white wine cup dry white wine3 tablespoons extra-virgin olive oil4 cups bread flour2 teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeastCornmeal or coa.r.s.e semolina, for sprinklingFor the topping:1/4 cup extra-virgin olive oil cup extra-virgin olive oil3 tablespoons dried basil or 1 1/3 cup finely chopped fresh basil cup finely chopped fresh basil

[image]To make the dough, place the dough ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.

[image]Brush a 14-inch round pizza pan or 13-by-9-inch metal baking pan with olive oil and sprinkle heavily with cornmeal or semolina. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan and turn the dough out onto a lightly floured work surface. Using the heel of your hand, press and flatten it. Lift the dough onto the pan and gently pull and press it, stretching it to fit the pan. Cover gently with oiled plastic wrap and let rise at room temperature until doubled in bulk, about 45 minutes.

[image]To prepare the topping, combine the oil and basil in a small bowl. Let sit for 20 minutes at room temperature.

[image]Meanwhile, place a baking stone on the lowest rack of a cold oven and preheat it to 450F. If you are not using a baking stone, preheat the oven to 400F.

[image]Using your fingertips, gently poke indentations about 1 1/4 inch deep all over the dough surface. Drizzle the herb oil over the dough, letting it pool in the indentations. Reduce the oven temperature to 400F if using a stone. Place the pan on the stone or oven rack and bake for 25 to 30 minutes, or until nicely browned. Let cool for 15 minutes in the pan. Serve warm from the oven. inch deep all over the dough surface. Drizzle the herb oil over the dough, letting it pool in the indentations. Reduce the oven temperature to 400F if using a stone. Place the pan on the stone or oven rack and bake for 25 to 30 minutes, or until nicely browned. Let cool for 15 minutes in the pan. Serve warm from the oven.

SCHIACCIATAMakes one 14-inch flatbread The Italian schiacciata schiacciata (p.r.o.nounced ski-ah-CHAH-tah) is a Tuscan flatbread known in other areas of Italy as a (p.r.o.nounced ski-ah-CHAH-tah) is a Tuscan flatbread known in other areas of Italy as a focaccia. focaccia. It is known as the bakers' hors d'oeuvre and is a superb appetizer just as it is here, plain, served with wine. Toppings you might wish to try are a thin layer of tomato sauce sprinkled with chopped scallions and some Parmesan cheese, or a drizzle of thin basil pesto with pine nuts. This flatbread is made with a It is known as the bakers' hors d'oeuvre and is a superb appetizer just as it is here, plain, served with wine. Toppings you might wish to try are a thin layer of tomato sauce sprinkled with chopped scallions and some Parmesan cheese, or a drizzle of thin basil pesto with pine nuts. This flatbread is made with a biga, biga, or starter; for more information on or starter; for more information on bigas, bigas, see the Country Breads section of the Traditional Loaves chapter. see the Country Breads section of the Traditional Loaves chapter.

11/2- OR 2-POUND-LOAF MACHINESFor the biga:1/2 cup water cup water1 cup bread flour1/2 teaspoon SAF yeast or bread machine yeast teaspoon SAF yeast or bread machine yeastFor the dough:1 cup water1 tablespoon extra-virgin olive oil21/2 cups bread flour cups bread flour1 teaspoon sea salt11/4 teaspoons SAF yeast teaspoons SAF yeast or 13/4 teaspoons bread machine yeast teaspoons bread machine yeast3 tablespoons extra-virgin olive oil, for drizzlingCoa.r.s.e sea salt, for sprinkling

[image]To make the starter, place the biga biga ingredients in the bread pan. Program for the Dough cycle, press Start, and set a kitchen timer for 10 minutes. When the timer rings, press Stop and unplug the machine. Let the ingredients in the bread pan. Program for the Dough cycle, press Start, and set a kitchen timer for 10 minutes. When the timer rings, press Stop and unplug the machine. Let the biga biga rest in the machine for 2 hours. rest in the machine for 2 hours.

[image]To make the dough, place all the dough ingredients in the pan with the biga biga. Program for the Dough cycle; press Start. The dough ball will be moist and smooth.

[image]Brush a 14-inch round pizza pan with oil. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan and turn the dough out onto the prepared pan. Do not knead or work the dough. Dip your fingertips in cold water to keep them from sticking, and spread the dough in the pan. Leave the indentations from your fingers. Cover gently with oiled plastic wrap and let rise at room temperature until puffy, about 1 hour.

[image]Twenty minutes before baking, place a baking stone on the lowest rack of a cold oven and preheat it to 375F.

[image]Using your fingertips, press the dough gently all over the top to dimple. Drizzle the olive oil into the indentations. Bake for 30 to 35 minutes, or until nicely browned. Slide the bread onto a rack to cool. Sprinkle with the coa.r.s.e salt. Eat warm or at room temperature.

[image]The Right Ingredient: YeastAll breads and doughs made in the machine require the use of a dry granular yeast that does not need preliminary fermentation by dissolving it in water. Fast-acting yeast and bread machine yeast both meet this requirement; quick-rise yeast can also be used.The most commonly available fast-acting yeast is labeled as "SAF Perfect Rise" yeast, produced by the S. I. LaSaffre Company. It is sold in two-pack strips and in 3-ounce resealable bags. The other yeast that performs well in the bread machine, as its name might suggest, is bread machine yeast. It, too, is able to be mixed into a dough along with the dry ingredients, requiring no previous activation in a warm liquid. Bread machine yeast, available from Red Star and Fleischmann's, is sold in 4-ounce jars. Both fast-acting and bread machine yeasts can tolerate a wider range of temperatures than other active dry yeasts, so they will grow and multiply at lower temperatures in the bread machine's pan. As these yeasts perform differently from one another, you will see that in most recipes in this book, a different quant.i.ty of yeast is given for each type. Active dry yeast and fresh cake yeast should not not be used in the bread machine. be used in the bread machine.Whatever yeast you are using, be sure to check the expiration date stamped on the back of the package. Fresh yeast works best, and outdated yeast may not work at all.If your dough is over-risen, cut back the yeast by 1 1/4 teaspoon in your next bakings until you get the density you like. teaspoon in your next bakings until you get the density you like.

PROVENcAL OLIVE AND ANCHOVY FLATBREADMakes 2 flatbreads In the south of France-known affectionately as the Midi, and home for decades to Pablo Pica.s.so-this recipe is a cla.s.sic. The region has lots of ancient olive trees, and a number of their well-loved breads incorporate plenty of olives from many different types of trees. So when you make this flatbread, feel free to do the same, although this bread traditionally uses black olives. Use large, small, oil-cured, brine-cured, white, green, purple, or black olives. The flatbread is usually made with double the amount of anchovies I call for here, but I've adapted this recipe for American palates; add more anchovies if you like. This recipe uses a pate fermentee pate fermentee starter. See the Country Breads section of the Traditional Loaves chapter for more information about these starters. The flatbread is shaped into large rectangles that end up looking like long baseball gloves with open slits in the middle when the bread expands. Eat this bread the day it is baked. starter. See the Country Breads section of the Traditional Loaves chapter for more information about these starters. The flatbread is shaped into large rectangles that end up looking like long baseball gloves with open slits in the middle when the bread expands. Eat this bread the day it is baked.

11/2- OR 2-POUND-LOAF MACHINESFor the pate fermentee:1/2 cup water cup water11/4 cups unbleached all-purpose flour cups unbleached all-purpose flourPinch of sea salt1/2 teaspoon SAF yeast teaspoon SAF yeast or 1 teaspoon bread machine yeastFor the dough:11/8 cups water cups water3 cups unbleached all-purpose flour1 teaspoon sea salt11/2 teaspoons SAF yeast teaspoons SAF yeast or 2 teaspoons bread machine yeast30 pitted black olives (don't need to be perfect whole olives)One 2-ounce tin flat anchovy fillets in oil, chopped, 1 tablespoon of the oil reserved

[image]To make the pate fermentee pate fermentee starter, place the starter ingredients in the bread pan. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes. When the timer rings, press Pause and set the timer again for 10 minutes. Let the starter rest for 10 minutes (the starter, place the starter ingredients in the bread pan. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes. When the timer rings, press Pause and set the timer again for 10 minutes. Let the starter rest for 10 minutes (the autolyse autolyse). When the timer rings, press Start to continue and finish the Dough cycle. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Gently deflate the spongy starter, and let it sit in the bread machine for 3 to 12 hours, deflating it about every 4 hours. (If you are making the starter ahead of time, remove it from the machine at this point and refrigerate it for up to 48 hours. Bring to room temperature before making the dough.) [image]To make the dough, place all the dough ingredients in the pan with the starter. (You don't have to wash out the pan from the starter.) Program for the Dough cycle; press Start. Between Knead 1 and Knead 2, press Pause and add the olives and anchovies with the 1 tablespoon of oil. Press Start to continue the cycle. The dough will be moist and smooth, but flaccid.

[image]Line an 18-by-12-inch baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan and turn the dough out onto a lightly floured work surface. Divide the dough in half. With a rolling pin, roll a piece of the dough into a freeform 8-by-10-inch rectangle and place it on the baking sheet. Lay your hand gently on the dough with your fingers spread apart. With the tip of a sharp knife, make four cuts into the dough between your fingers through to the baking pan, but not extending all the way to the edge of the pan. Roll out the second fouga.s.se fouga.s.se, place it on the baking sheet leaving 2 inches between the two fouga.s.ses fouga.s.ses, and slash as for the first. Cover gently with a clean tea towel and let rise at room temperature until puffy, about 30 minutes.

[image]Twenty minutes before baking, place a baking stone on the lowest rack of a cold oven and preheat it to 425F.

[image]With the rolling pin, gently roll over the surface of the fouga.s.ses fouga.s.ses once to deflate them slightly; pull open the slits if needed. Bake for 25 to 30 minutes, or until nicely browned. Slide the breads onto a rack to cool. Eat warm or at room temperature. once to deflate them slightly; pull open the slits if needed. Bake for 25 to 30 minutes, or until nicely browned. Slide the breads onto a rack to cool. Eat warm or at room temperature.

GRAPE SCHIACCIATA COFFEE CAKEMakes one 14-inch coffee cake This most famous Italian sweet flatbread is made at vendemmia, vendemmia, the autumn wine grape harvest, using fresh-picked wine grapes and liberally sprinkled sugar and crushed aniseed. Many wine country households cultivate a few backyard vines next to their fig trees, just for baking purposes. the autumn wine grape harvest, using fresh-picked wine grapes and liberally sprinkled sugar and crushed aniseed. Many wine country households cultivate a few backyard vines next to their fig trees, just for baking purposes. Schiacciata con l'Uva Schiacciata con l'Uva can be eaten for breakfast or tea as a coffee cake instead of toast, bagels, or a croissant. This is my California version. can be eaten for breakfast or tea as a coffee cake instead of toast, bagels, or a croissant. This is my California version.

11/2- OR 2-POUND-LOAF MACHINESFor the dough:1/3 cup milk cup milk1/3 cup water cup water1 large egg3 tablespoons extra-virgin olive oil5 tablespoons b.u.t.ter, room temperature, cut into pieces1 teaspoon vanilla extract3 cups unbleached all-purpose flour2 tablespoons raw sugar, preferably, or granulated sugar11/4 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeastFor the grape topping:2/3 cup raw sugar, preferably, or granulated sugar cup raw sugar, preferably, or granulated sugar11/2 teaspoons aniseed, crushed teaspoons aniseed, crushed11/2 pounds (about 3 cups) small red or black seedless grapes, stemmed pounds (about 3 cups) small red or black seedless grapes, stemmed1/4 cup crystallized ginger, finely chopped cup crystallized ginger, finely choppedExtra-virgin olive oil, for brus.h.i.+ng

[image]To make the dough, place the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough ball will be sticky and just hold its shape.

[image]While the dough is rising, com bine the sugar and aniseed for the topping in a small bowl and set aside.

[image]Brush a 14-inch pizza pan with olive oil. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan and turn the dough out onto a lightly floured work surface. Using the heel of your hand, press the dough to flatten it. Roll the dough out in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a 1 1/2-inch rim around the edge of the crust. Brush with olive oil.

[image]Arrange the grapes on the dough and press them in. Sprinkle lightly with the crystallized ginger, then with the anise sugar. Let rise until puffy, uncovered about 25 minutes.

[image]Fifteen minutes before baking, place a baking stone on the middle rack of the oven and preheat it to 425F.

[image]Reduce the heat to 375F and bake the coffee cake directly on the stone for 25 to 30 minutes, until golden brown. Slide the bread off the pan onto a rack to cool. Serve warm or at room temperature, cut into thick wedges.

[image]The Toolbox: About Baking StonesThe baking stone, also called a pizza stone, is a heavy unglazed stone slab that goes on one of the racks inside the oven. The goal of using a pizza stone is to make your home oven simulate a wood-burning oven lined with bricks. When the pizza or flatbread is placed in the oven, the heat from the tiles is immediately transferred into the dough. The dough springs up under the intense heat, making the crust chewy and light, rather than soft like regular bread. My Sicilian baking friend gave me a good tip: use two stones, one on the lowest and one on the uppermost rack, to create a great mini-stone oven.There are different types of baking stones. Some companies offer round or rectangular fired clay slabs. Others market terra-cotta baking tiles that fit conveniently into a baking sheet, which is then placed on the rack. Die-hard home pizza bakers swear by lining the rack with unglazed tiles, easily available from a tile outlet, since you can make the area covered by the tiles as large as you want. I use a large rectangular stone as I can fit more pans on it. The round ones are about the size of a pizza or focaccia.Stones and tiles need to be seasoned before they are used for the first time. This usually requires that you rinse the stone or tiles with cool water, then place them in the oven and heat it to 250F. Bake them without anything else in the oven for 1 hour, and then let them cool in the oven. But follow the instructions you receive from the manufacturer.Always preheat a baking stone prior to baking, according to recipe directions, for anywhere from 10 to 20 minutes on an oven rack in any position. The stone needs to be good and hot. A baking stone requires no oiling, but should be sprinkled with cornmeal just before baking if you will be placing your pizza directly on it. This prevents sticking. You need a peel, a flat wooden or metal shovel, to slide a pizza directly onto a stone, which I find fun to use. But for the occasional baker, baking a pizza in a pan set on top of a baking stone works efficiently, and yields great results. Besides, peels are a bit tricky to use.A pizza stone can be left in the oven all the time, but I have one that I use specifically for pizza, as the stones tend to blacken a lot with use. This is okay. The black color does not mean it is dirty, nor will it affect the taste of the pizza, but it is my preference, for this reason, not to leave the stone in the oven all the time. After baking, allow the stone to cool completely in the oven before removing it for storage. To avoid being burned, I don't ever handle it while it is hot; the stone holds and retains a lot of heat. Never place even a slightly warm stone on a cold surface or it will crack immediately and you will have to piece it together or buy a new one.Clean a baking stone by rinsing it with plain water and scrubbing off any acc.u.mulated bits with a brush. No soap, please, as it will affect the taste of the next pizza you bake.

WALNUT FOUGa.s.sEMakes one 12-inch flatbread In the south of France a focaccia-style flatbread is called a fouga.s.se. fouga.s.se. This version is adapted from a recipe by baker Rose Levy Beranbaum, who was introduced to this bread by Alice Waters of Chez Panisse restaurant fame. It is a picnic bread or appetizer par excellence. This version is adapted from a recipe by baker Rose Levy Beranbaum, who was introduced to this bread by Alice Waters of Chez Panisse restaurant fame. It is a picnic bread or appetizer par excellence.

11/2- OR 2-POUND-LOAF MACHINES11/4 cups fat-free milk cups fat-free milk1/3 cup walnut oil cup walnut oil3 cups unbleached all-purpose flour3/4 cup coa.r.s.ely chopped walnuts cup coa.r.s.ely chopped walnuts11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast3 tablespoons walnut oil, for brus.h.i.+ng

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.

[image]Brush a 12-inch round pizza pan with 1 tablespoon of the walnut oil. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan and turn the dough out directly onto the pan and press and flatten the dough with your fingers. Lift and gently pull the dough, stretching it to fit the round pan. Cover gently with plastic wrap and let rise at room temperature until puffy, about 20 minutes.

[image]Twenty minutes before baking, place a baking stone on the lowest rack of a cold oven and preheat it to 425F; if you are not using a baking stone, preheat the oven to 400F.

[image]Brush the top of the dough with 2 tablespoons of walnut oil. With a small, sharp knife, cut 7 short diagonal slashes, right through to the bottom of the pan, 3 inches long and a few inches apart, like the spokes of a wheel. With your fingers, push the slashes open. Bake until the fouga.s.se fouga.s.se is crisp and brown, 20 to 25 minutes. Slide the hot bread off the pan to cool on a rack. Eat warm or at room temperature. is crisp and brown, 20 to 25 minutes. Slide the hot bread off the pan to cool on a rack. Eat warm or at room temperature.

LA POMPE DE NOeLMakes one 12-inch flatbread This rustic dessert fouga.s.se fouga.s.se is one of the thirteen traditional desserts that are served on Christmas Eve in Provence. It is by far one of the oldest, yet most unusual, of holiday breads, and traditionally contains is one of the thirteen traditional desserts that are served on Christmas Eve in Provence. It is by far one of the oldest, yet most unusual, of holiday breads, and traditionally contains huile vierge, huile vierge, the choice top grade of French olive. I learned this recipe from master baker Diane Dexter when subst.i.tute-teaching for one of her cla.s.ses at Tante Marie's Cooking School in San Francisco. I ate a similar sqeet the choice top grade of French olive. I learned this recipe from master baker Diane Dexter when subst.i.tute-teaching for one of her cla.s.ses at Tante Marie's Cooking School in San Francisco. I ate a similar sqeet fouga.s.se fouga.s.se when I visited Najac, the medieval French castle town in the Rouergue, where there is an annual when I visited Najac, the medieval French castle town in the Rouergue, where there is an annual fouga.s.se fouga.s.se festival. Orange-flower water, a traditional ingredient, is available at liquor stores and in the spice section of some grocery stores. festival. Orange-flower water, a traditional ingredient, is available at liquor stores and in the spice section of some grocery stores.

11/2- OR 2-POUND-LOAF MACHINES1/2 cup water cup water1 teaspoon orange-flower water1/2 cup extra-virgin olive oil cup extra-virgin olive oil1 large egg3 cups unbleached all-purpose flour7/8 cup sugar cup sugarGrated zest of 1 medium orange11/2 tablespoons candied orange peel, finely chopped tablespoons candied orange peel, finely chopped Candied Grapefruit Peel Candied Grapefruit Peel1/2 teaspoon salt teaspoon salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast3 tablespoons extra-virgin olive oil, for brus.h.i.+ng

[image]Place all the dough ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.

[image]Brush a 12-inch round pizza pan with olive oil. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan and turn the dough out onto the pan. With floured fingers, press and flatten the dough, lifting and gently pulling it to stretch it into the pan; it will be about 38 inch thick. Cover gently with oiled plastic wrap and let rise at room temperature until puffy, about 30 minutes.

[image]Twenty minutes before baking, place a baking stone on the lowest rack of a cold oven and preheat it to 375F.

[image]Brush the top of the dough with the olive oil. With a small, sharp knife, cut 7 short diagonal slashes, right through to the bottom of the pan, 3 inches long and a few inches apart, like the spokes of a wheel. With your fingers, push the slashes open. Bake until crisp and brown, 20 to 24 minutes. Slide the hot bread from the pan onto a rack to cool. Eat at room temperature or wrap tightly in plastic to serve the next day.

NAANMakes 6 naan When asked about a bread that typifies Muslim Northern India and Afghanistan, naan-which is the name for this bread and also the generic word for bread in those areas-is the first one that comes to mind. It has become very popular outside this region, too; every Pacific Rim restaurant seems to offer naan naan because of its b.u.t.tery flavor and moist texture. These long oval flatbreads are baked in a because of its b.u.t.tery flavor and moist texture. These long oval flatbreads are baked in a tandir tandir oven, which is a deep clay floor oven. The shaped dough is placed on a oven, which is a deep clay floor oven. The shaped dough is placed on a gaddi gaddi (cus.h.i.+oned pad) and the (cus.h.i.+oned pad) and the naan naan are baked by slapping the dough onto the walls of the hot oven. One end of the dough hangs out over the fire, producing a pretty teardrop oval of bread about twenty inches long. Homemade are baked by slapping the dough onto the walls of the hot oven. One end of the dough hangs out over the fire, producing a pretty teardrop oval of bread about twenty inches long. Homemade naan naan are easy to bake in a conventional oven, and are usually made smaller out of convenience. Yogurt is a nice tangy addition to this dough, accenting the flour and replacing the fermented yogurt starter called for in many recipes. In India are easy to bake in a conventional oven, and are usually made smaller out of convenience. Yogurt is a nice tangy addition to this dough, accenting the flour and replacing the fermented yogurt starter called for in many recipes. In India naan naan is made from white flour, but Afghan bakers use chapati flour, a very fine whole wheat flour that you can find in an ethnic grocery. Subst.i.tute an equal amount for the bread flour called for here. If you like, in place of the b.u.t.ter, use ghee, the clarified b.u.t.ter that is the preferred fat in India. Nigella seeds are sometimes called black sesame seeds or black onion seeds. They are traditionally sprinkled over the naan is made from white flour, but Afghan bakers use chapati flour, a very fine whole wheat flour that you can find in an ethnic grocery. Subst.i.tute an equal amount for the bread flour called for here. If you like, in place of the b.u.t.ter, use ghee, the clarified b.u.t.ter that is the preferred fat in India. Nigella seeds are sometimes called black sesame seeds or black onion seeds. They are traditionally sprinkled over the naan. Naan are meant to be eaten just out of the oven. Serve them with goat's milk yogurt or soft goat cheese, as they are eaten in Asia every day, or to accompany roasted meats and stews. are meant to be eaten just out of the oven. Serve them with goat's milk yogurt or soft goat cheese, as they are eaten in Asia every day, or to accompany roasted meats and stews.

11/2- OR 2-POUND-LOAF MACHINES1 tablespoon peanut oil1/2 cup plain yogurt cup plain yogurt1/2 cup milk cup milk2 cups bread flour3/4 teaspoon salt teaspoon salt1/8 teaspoon baking soda teaspoon baking soda2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast1/4 cup whole wheat pastry flour, for dusting cup whole wheat pastry flour, for dusting3 tablespoons unsalted b.u.t.ter, melted, for brus.h.i.+ng1 tablespoon nigella seeds

[image]Place the oil, yogurt, milk, flour, salt, baking soda, and yeast in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.

[image]Line 2 large baking sheets with parchment paper and brush with melted b.u.t.ter. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the dough and place on a work surface dusted with whole wheat pastry flour; divide into 2 equal portions. Divide each portion into thirds, and form the 6 portions into walnut-size b.a.l.l.s. Let the dough b.a.l.l.s rest on the side of the work surface while you work. With a floured rolling pin, roll each into a 4- to 5-inch flat uneven round or oval shape, about 1 1/2 inch thick. As they are shaped, place them on a baking sheet. Cover with a clean tea towel while you are rolling out the rest of the inch thick. As they are shaped, place them on a baking sheet. Cover with a clean tea towel while you are rolling out the rest of the naan naan. Each should rest for about 20 minutes.

[image]Preheat the oven to 450F.

[image]Flatten each round with your palm, then stretch on one side to make an 8-by-41/2-inch elongated oval shape. Brush the top of each naan naan with the melted b.u.t.ter and sprinkle lightly with nigella seeds. Bake, one pan at a time, without turning, until golden brown and crisp in places, for 5 to 8 minutes. Serve immediately while warm and fresh, or wrap in a clean tea towel until serving. with the melted b.u.t.ter and sprinkle lightly with nigella seeds. Bake, one pan at a time, without turning, until golden brown and crisp in places, for 5 to 8 minutes. Serve immediately while warm and fresh, or wrap in a clean tea towel until serving.

MIDDLE EASTERN LAVASHMakes 8 cracker breads The paper thin daily flatbread of the Arab, Armenian, and Middle Eastern countries around the Mediterranean basin, lavash is basically a is basically a naan naan- or tortilla-type dough rolled very thin. It is baked on a saaj, saaj, which looks like a large upside down wok over an open fire. You can bake it in your oven on baking sheets and get a good rendition. When soft which looks like a large upside down wok over an open fire. You can bake it in your oven on baking sheets and get a good rendition. When soft, lavash is good for wrapping around hunks of cheese and grilled meats. It keeps well in an airtight container, or in the freezer; just heat in the oven for a few minutes before serving to soften it up. is good for wrapping around hunks of cheese and grilled meats. It keeps well in an airtight container, or in the freezer; just heat in the oven for a few minutes before serving to soften it up.

11/2- OR 2-POUND-LOAF MACHINES11/2 cups warm water cups warm water4 tablespoons b.u.t.ter, melted4 cups unbleached all-purpose flour1 tablespoon sugar2 teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast1/4 cup sesame seeds, for sprinkling cup sesame seeds, for sprinkling

[image]Pour the water, b.u.t.ter, flour, sugar, salt, and yeast into the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. After 3 minutes of kneading, check the dough to adjust the consistency; you want a soft dough. Drizzle in a bit more water if needed.

[image]Preheat the oven to 425F. Cut 2 or 4 large pieces of parchment paper to fit 2 to 4 large, heavy-duty baking sheets.

[image]When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the dough and place it on a lightly floured work surface; divide it into 8 equal portions and form them into b.a.l.l.s. Flatten the b.a.l.l.s with the palm of your hand. Let the b.a.l.l.s rest for 10 minutes on the side of the work surface covered with a clean towel. Place one of the baking sheets in the lower third of the oven to preheat it for 5 to 10 minutes. With a floured rolling pin, and lightly dusting the work surface as needed, roll a dough ball into a flat 12-by-9-inch rectangular shape, as thin as possible (almost translucent). Carefully remove the hot baking sheet from the oven. Drape the dough over the rolling pin and gently unroll it onto the baking sheet. Brush quickly with cold water and sprinkle with sesame seeds.

[image]Bake the single bread on the pan, without turning, until lightly browned and slightly bubbly, for 10 to 14 minutes. Slip the bread off the baking sheet and transfer to a wire rack to cool. Roll out and bake the 4 remaining breads, rolling out each one just before baking. Leave the breads on the rack to cool uncovered, if you like the bread crispy. If you like the breads soft, sprinkle with a bit of cold water and cover with a clean tea towel; when all the breads are baked, wrap in aluminum foil and let stand for 30 minutes to soften before serving.

WHOLE WHEAT PITAMakes 10 pitas Perhaps the simplest and most basic of all yeast breads to make is pita. Also known as Middle Eastern pocket bread, this small round of dough about the size of a tortilla puffs dramatically when baked in a hot oven. It can also be made in a size large enough for a whole family, and torn into pieces when it is served. Pitas are another ancient Mediterranean daily bread. Although pitas puff up in the oven, they collapse as they cool, leaving a pocket inside that is perfect for filling. Pitas should be eaten the day they are baked, as soon as they are cool. You can also wrap them in a clean kitchen towel just after they are made to keep them warm for a short time until serving.

11/2- OR 2-POUND-LOAF MACHINES11/2 cups warm water cups warm waterPinch of sugar2 tablespoons olive oil11/2 cups whole wheat pastry flour cups whole wheat pastry flour11/2 cups bread flour cups bread flour11/2 teaspoons salt teaspoons salt11/2 teaspoons SAF yeast teaspoons SAF yeast or 2 teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough ball will be soft, but not sticky.

[image]Line 2 baking sheets with parchment paper or heavily flour a peel. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a work surface lightly dusted with whole wheat pastry flour; divide it in half. Cover one half with plastic wrap to prevent it from forming a skin. Divide the first half into 5 equal portions and form each into a rough ball. Let rest for 10 minutes, covered, while dividing the second section of dough in the same way. This rest makes the dough easier to roll out.

[image]Using a rolling pin, on the work surface dusted with whole wheat pastry flour, roll each ball into a 5- to 6-inch circle about 1 1/4 inch thick. Move the dough circles by draping them one at a time over a flour-dusted rolling pin and place them on a floured kitchen towel to rest for about 25 minutes and puff slightly before transferring to the baking sheets. inch thick. Move the dough circles by draping them one at a time over a flour-dusted rolling pin and place them on a floured kitchen towel to rest for about 25 minutes and puff slightly before transferring to the baking sheets.

[image]During the last 15 minutes the pitas are resting, place a baking stone on the bottom rack of the oven and preheat it to 450F.

[image]Transfer the circles to the baking sheet; 5 will fit on one pan. Bake, one pan at a time, directly on the hot stone. Do not open the oven door for a full 4 minutes, as the puffing begins almost immediately as the steam pushes the two halves of the bread apart. Watch carefully that the pitas do not overbake or burn. Bake for 12 to 14 minutes, until fully puffed, like a pillow, and just light brown, not dark. Remove the puffed hot breads with a wide metal spatula and stack between clean kitchen towels to keep soft.

LaNGOSMakes 12 individual flatbreads On baking days in Hungary, leftover bread dough gets divided into fist-sized pieces and flattened into thin rounds, as the Hungarians saw the Turks do during the Turkish occupation. A staple bread served with bean soups or goulash meat stews, langos (p.r.o.nounced langosh) took on its own Hungarian touch with slash marks here and there, fried and rubbed with garlic before eating. This version, made with a potato dough, is a recipe given to me by a relative, Erin Kovacs, which she translated from her mother-in-law's Hungarian cookbook. Sprinkle the flatbread with garlic powder while it is hot, and serve with bowls of cold sour cream and grated Parmesan on the side for piling onto the bread. (p.r.o.nounced langosh) took on its own Hungarian touch with slash marks here and there, fried and rubbed with garlic before eating. This version, made with a potato dough, is a recipe given to me by a relative, Erin Kovacs, which she translated from her mother-in-law's Hungarian cookbook. Sprinkle the flatbread with garlic powder while it is hot, and serve with bowls of cold sour cream and grated Parmesan on the side for piling onto the bread.

11/2- OR 2-POUND-LOAF MACHINES1 medium russet potato (about 1 1/2 pound) pound)2 cups water3 cups unbleached all-purpose flour3 tablespoons cornstarch2 tablespoons nonfat dry milkLarge pinch of sugarLarge pinch of salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeastCanola oil for fryingGarlic powder or salt-free garlic seasoning blend, for sprinkling