The Bread Lover's Bread Machine Cookbook Part 35

11/2- OR 2-POUND-LOAF MACHINESFor the dough:

3/4 cup sour cream cup sour cream1 large egg plus 2 egg yolks1/4 cup water cup water

4 cups unbleached all-purpose flourGrated zest of 1 large orange1/4 cup sugar cup sugar11/2 teaspoons salt teaspoons salt

1 tablespoon plus 1 1/2 teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast

3/4 cup (1 cup (11/2 sticks) unsalted b.u.t.ter, cut into pieces sticks) unsalted b.u.t.ter, cut into pieces

For the streusel topping:

11/3 cups unbleached all-purpose flour cups unbleached all-purpose flour2/3 cup sugar cup sugar1 tablespoon ground cinnamon or apple pie spice11/2 teaspoons vanilla extract or 2 teaspoons vanilla extract or 21/2 teaspoons vanilla powder teaspoons vanilla powder1/2 cup (1 stick) plus 3 tablespoons unsalted b.u.t.ter, chilled and cut into pieces cup (1 stick) plus 3 tablespoons unsalted b.u.t.ter, chilled and cut into pieces

3 cups fresh blueberries, rinsed and picked over, or frozen unsweetened blueberries, unthawed1/2 cup confectioners'sugar, for dusting cup confectioners'sugar, for dusting

[image]The night before baking, make the dough. Place the dough ingredients, except the b.u.t.ter, in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes. The dough will be firm, but springy.

[image]When the timer rings, open the lid. While the machine is running, add a piece or two of the b.u.t.ter at a time, allowing the b.u.t.ter to be incorporated before adding more pieces. It will take a minute or two to add all the pieces. Close the lid.

[image]When the Knead 2 phase ends, set a timer for 30 minutes and let the dough rise in the machine. Then press Stop and unplug the machine. Remove the dough to a greased 4-quart plastic bucket (I spray it with b.u.t.ter-flavored cooking spray), cover with plastic wrap, and refrigerate overnight.

[image]To make the topping, in the workbowl of a food processor, combine the flour, sugar, and cinnamon. With the motor running, dribble in the vanilla, then stop and add the b.u.t.ter pieces. Pulse to make a crumbly ma.s.s that forms large clumps. Do not overmix. Place in a covered plastic container. Refrigerate over night, if making the day before, or make it in the morning.

[image]In the morning, line an 18-by-12-by-1-inch jelly roll pan with parchment paper. Spray the sides and bottom with b.u.t.ter-flavored cooking spray. Turn the dough out onto a lightly floured work surface; it will be cold and stiff. With a rolling pin, roll out into a rectangle that will fit the pan. Transfer to the pan, pressing to fit the bottom. Cover with plastic wrap and set aside to rise at room temperature until doubled in bulk, about 3 hours.

[image]Preheat the oven to 350F.

[image]Uncover the pan and sprinkle the top with the blue-berries, pressing them gently into the dough. Loosen the topping with a fork and sprinkle in a thick layer over the entire pan, covering all the dough and berries. Bake for 30 to 35 minutes, or until golden brown on top and around the edges and a cake tester inserted into the cake comes out clean. Place the pan on a wire rack and lightly dust with sifted confectioners' sugar. Serve warm.

MORNING STICKY BUNSMakes 12 buns After mastering cinnamon bread, sticky buns are the next big step for a sweet bread baker. Everyone loves them and everyone wants to make them. I teach this recipe to almost all my cla.s.ses and surprisingly enough, it is requested as often as pizza and croissants. Here I have included directions for rising the rolls in the pan overnight. In the morning, all you have to do is bake them.

11/2- OR 2-POUND-LOAF MACHINESFor the dough:

11/4 cups fat-free milk cups fat-free milk1 teaspoon vanilla extract3 tablespoons unsalted b.u.t.ter, cut into pieces

3 cups unbleached all-purpose flour3 tablespoons sugar11/4 teaspoons salt teaspoons salt

2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

For the cinnamon filling:

3/4 cup light or dark brown sugar cup light or dark brown sugar1 tablespoon ground cinnamon6 tablespoons unsalted b.u.t.ter, softened

For the caramel:

1/3 cup unsalted b.u.t.ter cup unsalted b.u.t.ter1 cup light or dark brown sugar1/4 cup light corn syrup cup light corn syrup1 cup chopped pecans

[image]To make the dough, place all the dough 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, yet at the same time smooth and springy. Combine the sugar and cinnamon for the filling in a small bowl. Set aside.

[image]To make the caramel, 10 minutes before the end of the Dough cycle, grease the sides and bottom of a 13-by-9- inch gla.s.s or metal baking pan (I prefer to use a metal or disposable aluminum pan if I will be rising the buns overnight in the refrigerator-a gla.s.s pan cold from the refrigerator could break when placed in a hot oven.) Combine the b.u.t.ter, brown sugar, and corn syrup in a small skillet or heavy saucepan over low heat, stirring constantly. When the b.u.t.ter is melted and the sugar is dissolved, remove from the heat. Immediately pour into the baking pan. Spread evenly over the bottom with a rubber spatula. Sprinkle with the nuts. Set aside.

[image]When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface. Roll it into a 12-by-15- inch rectangle. Add the filling: Leaving a 1-inch border around all the edges, spread the surface evenly with the 6 tablespoons soft b.u.t.ter, then sprinkle evenly with the sugar and cinnamon, which will be quite a light filling. Roll up jelly-roll fas.h.i.+on starting from a long edge, and pinch the seam to seal. With a serrated knife using a gentle sawing motion, cut the roll into 12 equal portions, each slice about 11/2 inches thick. Place the slices close together on top of the caramel, spiral cut side down. Cover loosely with plastic wrap and let the rolls rise at room temperature for 45 minutes, or until puffy and even with the rim of the pan. (The rolls can be refrigerated before this last rise, covered tightly with a double layer of plastic wrap, leaving the rolls to rise slowly and be baked in the morning. Remove the pan from the refrigerator and let rest for 20 minutes before baking.) inches thick. Place the slices close together on top of the caramel, spiral cut side down. Cover loosely with plastic wrap and let the rolls rise at room temperature for 45 minutes, or until puffy and even with the rim of the pan. (The rolls can be refrigerated before this last rise, covered tightly with a double layer of plastic wrap, leaving the rolls to rise slowly and be baked in the morning. Remove the pan from the refrigerator and let rest for 20 minutes before baking.) [image]Meanwhile, preheat the oven to 350F.

[image]Bake the buns until the tops are brown, 30 to 35 minutes. Remove from the oven and let stand no more than 5 minutes on a wire rack. Place the cooling rack on top of the pan and, securely holding the hot pan with oven mitts, invert the pan on top of the rack, taking care not to touch the hot caramel. Let cool for at least 20 minutes, then transfer to a serving plate. Pull the buns apart and serve warm.

ROSE ROLLS WITH ROSE b.u.t.tERCREAMMakes 16 rolls First of all, I love the name of these beautiful breakfast rolls. Second, they are a fast version of my favorite fruit-filled Danish pastry. While I normally make all my fruit fillings from scratch, I can't help but love the convenience of using the ready-made here. You can also use blueberry pie filling, if you wish, but the cherry is hard to beat.

11/2- OR 2-POUND-LOAF MACHINESFor the dough:

3/4 cup milk cup milk1/2 cup water cup water1 large egg1/2 cup (1 stick) unsalted b.u.t.ter, cut into pieces cup (1 stick) unsalted b.u.t.ter, cut into pieces

4 cups unbleached all-purpose flour1/2 cup sugar cup sugar2 teaspoons salt

21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

For the filling:

One 22-ounce can cherry pie filling

For the rose b.u.t.tercream:

1 cup sifted confectioners' sugarPinch of salt2 tablespoons warm milk1/2 teaspoon vanilla extract or 1 teaspoon vanilla extract or 11/4 teaspoons vanilla powder added to the sugar teaspoons vanilla powder added to the sugar1/2 teaspoon rose water, optional teaspoon rose water, optional11/2 tablespoons unsalted b.u.t.ter, room temperature tablespoons unsalted b.u.t.ter, room temperature

[image]To make the dough, place all the dough 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. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out and shape it into a thick square that will fit into a greased 4-quart plastic bucket (I spray it with b.u.t.ter-flavored cooking spray). Cover with plastic wrap, and refrigerate for 2 hours or overnight.

[image]Line 2 baking sheets with parchment paper. Gently press the dough to deflate it and place on a lightly floured work surface. Roll out the dough into a 12-by-16-by-14-inch rectangle. With a sharp knife or pastry wheel, cut the dough lengthwise into 16 one-inch-wide strips. Holding your palms on each end of a strip, twist one in the opposite direction from the other at the same time. Wrap the entire strip around one end to form a coiled pinwheel. Tuck the tail underneath. Repeat with the other strips of dough. Place the pinwheels on the baking sheets at least 2 inches apart (8 per pan). Do not crowd. Cover with plastic wrap and set aside to rise at room temperature until doubled in bulk, 1 to 11/2 hours. (You can cover these with a double layer of plastic wrap and let rise in the refrigerator overnight, then fill and bake in the morning.) hours. (You can cover these with a double layer of plastic wrap and let rise in the refrigerator overnight, then fill and bake in the morning.) [image]Preheat the oven to 400F.

[image]Using your fingertips, gently press to the bottom on the center of each coil to form an indentation for the filling. Place about 2 tablespoons of the pie filling into the center. Be careful not to use too much filling or it will bubble over during baking. You want filling surrounded by dough.

[image]Place a second baking sheet of the same dimensions under one of the pans holding pastries to double pan and prevent the bottoms from burning. Bake for 13 to 16 minutes. Remove the pan from the oven and place on a wire rack. Double pan and place the second batch of rolls in the oven.

[image]As the second batch bakes, frost the first batch. Make the b.u.t.tercream frosting by whisking all the frosting ingredients together in a small bowl; beat until smooth and thick, yet pourable. Glaze the pastries while still warm and on the baking sheet, drizzling the glaze back and forth with the end of a spoon, a pastry bag fitted with a small plain tip, or the tips of your fingers. Move the pastries from the baking pan to a wire rack to cool. The frosting will set as it cools. When the second batch of rolls is finished, frost the same way. Let the pastries cool on the racks for 15 minutes before eating.

PEt.i.tS PAINS AU CHOCOLATMakes 15 little sweet breads Chocolate-filled pastries, often made from labor-intensive brioche dough, line up side-by-side with other morning pastries such as Danishes, brioche a tete, and croissants. But here is a recipe for chocolate pastries that uses a much easier sweet egg dough (that chills overnight, so plan accordingly) to make the perfect pouch for a good melted chocolate filling. If you can, use a high-quality brand of semisweet chocolate, like Callebaut, Scharffen Berger, or Guittard. Cut off chunks from a thick block, or, if you are using thin blocks, here is a tip for breaking them easily into pieces: Dip a 10-inch chef's knife into hot water for a minute, dry it off, and then, exerting as little pressure as possible, cut the chocolate into strips; reheat the knife as needed. These pastries are great for brunch, still slightly warm, with coffee. Go ahead and dunk them.

11/2- OR 2-POUND-LOAF MACHINES2/3 cup milk cup milk2 large eggs4 tablespoons unsalted b.u.t.ter, cut into pieces and softened

21/2 cups unbleached all-purpose flour cups unbleached all-purpose flour2 tablespoons light brown sugar1 teaspoon salt

2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

8 ounces semisweet chocolate, chopped or broken into 12-ounce pieces

1 egg beaten with 1 teaspoon milk, for glaze

[image]Place the ingredients, except the chocolate, in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough will be sticky. Grease a deep bowl. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Using a dough card, turn the dough out into the bowl, sc.r.a.ping the sides of the pan and supporting the dough as it comes out. Cover with 2 layers of plastic wrap and refrigerate for 4 hours to overnight.

[image]Line 2 large baking sheets with parchment paper and brush with melted b.u.t.ter. Turn the cold dough out onto a work surface dusted with flour. With a metal bench knife, divide into 15 equal portions. With a floured rolling pin, roll out each portion to a 4-inch square about 1 1/4 inch thick. Place inch thick. Place 1 1/2 ounce of chocolate in the center of each square. Fold each corner up into the center to encase the chocolate. Pinch to seal. Place seam side down on the baking sheet, about 1 inch apart. Cover loosely with plastic wrap and let rise at room temperature until puffy, about 1 hour. ounce of chocolate in the center of each square. Fold each corner up into the center to encase the chocolate. Pinch to seal. Place seam side down on the baking sheet, about 1 inch apart. Cover loosely with plastic wrap and let rise at room temperature until puffy, about 1 hour.

[image]Twenty minutes before baking, preheat the oven to 350F.

[image]Brush each pastry with some egg glaze. Bake, one pan at a time, for 15 to 18 minutes, until light golden brown and dry to the touch. Transfer to a rack to cool, although these are good eaten warm.

HOT CROSS BUNSMakes 12 buns Little Celtic breads decorated with a Greek cross are a very old tradition; this mystic earth-centered symbol was once used to ward off evil spirits that might visit the baker. The cross symbol embodied quadrant concepts, like the four corners of the earth (forerunners of lat.i.tude and longitude lines) and the four seasons, before becoming a Christian symbol. Hot cross buns were common street food in the Elizabethan era. So don't wait until Easter to make these; they are a good brunch offering all year long.

11/2- OR 2-POUND-LOAF MACHINESFor the dough:

3/4 cup fat-free milk cup fat-free milk1/2 teaspoon vanilla extract teaspoon vanilla extract2 large eggs4 tablespoons unsalted b.u.t.ter, cut into pieces

23/4 cups unbleached all-purpose flour cups unbleached all-purpose flour1/3 cup white whole wheat flour or additional cup white whole wheat flour or additional 1 1/3 cup unbleached all-purpose flour cup unbleached all-purpose flour1/4 cup light brown sugar cup light brown sugar11/2 teaspoons salt teaspoons salt1 teaspoon ground mace

21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

2/3 cup dried currants cup dried currants1/3 cup finely chopped dried apricots or dried plums cup finely chopped dried apricots or dried plums