The Bread Lover's Bread Machine Cookbook Part 36

For the icing:

3/4 cup sifted confectioners' sugar cup sifted confectioners' sugar1/4 teaspoon vanilla extract, almond extract, lemon oil, or teaspoon vanilla extract, almond extract, lemon oil, or Fiori di Sicilia Fiori di Sicilia11/4 tablespoons fat-free milk tablespoons fat-free milk

[image]To make the dough, place the dough ingredients, except the dried fruit, 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.

[image]Line a baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately turn the dough out onto a lightly floured work surface. Pat the dough into a large freeform rectangle and sprinkle with the dried fruit. Press in. Fold the dough into thirds and knead a few times to distribute the fruit evenly. Divide the dough in half. Roll each portion into a 10-inch-long log and, with a bench knife, cut into 6 equal portions. Form each portion into a round bun and place the buns 2 inches apart on the baking sheet. Let rise, uncovered, at room temperature until doubled in bulk, about 40 minutes.

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

[image]With a sharp knife, gently cut a cross, no deeper than 1 1/2 inch, over the surface of each bun. Bake for 15 to 20 minutes, or until browned. inch, over the surface of each bun. Bake for 15 to 20 minutes, or until browned.

[image]While the buns are baking, prepare the icing: Whisk the icing ingredients together in a small bowl. Beat hard until the icing is smooth and a bit firm for piping. Remove the rolls from the oven and place the baking sheet on a rack. Place the icing in a pastry bag fitted with a small plain tip, and pipe a cross over the top of each hot bun into the indentation where you cut the cross before baking. Let stand for at least 20 minutes to set before devouring.

MARITOZZI ROMANIMakes 8 large rolls Maritozzi translates to "big husband" (from translates to "big husband" (from marito, marito, the Italian word for husband), and are the Italian word for husband), and are panini dolci, panini dolci, sweet and tender rolls that have been made in Rome during Lent since medieval times. They have pine nuts, raisins, and candied orange peel. A great breakfast roll, these are good with coffee and tea. sweet and tender rolls that have been made in Rome during Lent since medieval times. They have pine nuts, raisins, and candied orange peel. A great breakfast roll, these are good with coffee and tea.

11/2- OR 2-POUND-LOAF MACHINES1/2 cup golden raisins cup golden raisins1/4 cup sweet white wine, like Asti Spumante cup sweet white wine, like Asti Spumante

7/8 cup fat-free milk cup fat-free milk1 large egg4 tablespoons unsalted b.u.t.ter, cut into pieces

3 cups unbleached all-purpose flour1/4 cup sugar cup sugar11/4 teaspoons salt teaspoons salt

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

1/4 cup coa.r.s.ely chopped pine nuts cup coa.r.s.ely chopped pine nuts1/4 cup finely chopped cup finely chopped orange confit orange confit

1 egg beaten with 1 tablespoon of the drained wine from the raisins, for glaze

[image]In a small bowl, cover the raisins with the wine. Macerate for at least an hour at room temperature.

[image]Place the ingredients, except the raisins, pine nuts, and orange confit, in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be soft.

[image]Line a baking sheet with parchment paper. Drain the raisins, reserving 1 tablespoon of the liquid for the glaze. 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. Pat the dough into a large free form rectangle and sprinkle with the raisins, pine nuts, and orange confit. Press in. Fold the dough into thirds and knead a few times to evenly distribute the fruit and nuts. Divide the dough in half, then divide each half into 4 equal portions. Shape each portion into a tight round and place on the baking sheet, at least 3 inches apart. Cover with a clean tea towel and let rise until doubled in bulk, about 45 minutes.

[image]Twenty minutes before baking, preheat the oven to 400F.

[image]Brush the tops of the rolls with the glaze. Bake for 20 to 25 minutes, or until golden brown. Cool on a rack.

Orange ConfitMakes about 1 cup candied fruit plus 34 cup syrup

"Confit" is a French culinary term for fruit preserved in a sugar syrup, as well as for savory cooked meat preserved in its own fat. I love this recipe for orange confit. It is as easy to make as it is delicious. You simmer the chopped zest in a simple syrup, then store it in its syrup in the refrigerator. When you have a recipe that calls for candied orange peel, you just remove a tablespoon or two as needed. (Try some in your raisin bread.) You can use the syrup in place of some of the liquid in the recipe, too, or use it on its own in another recipe. I like to heat the syrup and brush it over a hot sweet bread. This recipe can also be made with lemons.

3 large organic or unsprayed oranges11/4 cups sugar cups sugar2 tablespoons light corn syrup2 tablespoons mild honey1 cup water[image] With a vegetable peeler or sharp paring knife, cut the orange skin, or zest, off of the fruit. Try not to get any of the white pith, which is bitter. Finely chop or julienne the zest. (Use the fruit for another purpose.) With a vegetable peeler or sharp paring knife, cut the orange skin, or zest, off of the fruit. Try not to get any of the white pith, which is bitter. Finely chop or julienne the zest. (Use the fruit for another purpose.)[image] Combine the sugar, corn syrup, honey, and water in a medium-sized heavy sauce- pan. Bring to a boil, then turn the heat to low. Cook, stirring constantly with a wooden spoon, until the sugar dissolves, about 30 seconds. Add the zest and return to a boil. Cook at a low rolling boil over medium heat about 10 to 20 minutes, until the zest is firm-cooked and the syrup thickens. The syrup should be translucent with a pale orange cast. Pierce the zest with the tip of a small knife to test for doneness. Remove from the heat and let the mixture cool. Pour into a spring-top jar for storage and refrigerate for up to 1 month. The syrup will thicken further as the confit chills. Combine the sugar, corn syrup, honey, and water in a medium-sized heavy sauce- pan. Bring to a boil, then turn the heat to low. Cook, stirring constantly with a wooden spoon, until the sugar dissolves, about 30 seconds. Add the zest and return to a boil. Cook at a low rolling boil over medium heat about 10 to 20 minutes, until the zest is firm-cooked and the syrup thickens. The syrup should be translucent with a pale orange cast. Pierce the zest with the tip of a small knife to test for doneness. Remove from the heat and let the mixture cool. Pour into a spring-top jar for storage and refrigerate for up to 1 month. The syrup will thicken further as the confit chills.

BREAD MACHINE FRENCH b.u.t.tER CROISSANTSMakes 16 large croissants Long the domain of the professional baker, croissants are famous for their mult.i.tude of layers, achieved by the same folding technique used in creating Danish pastries. This is a cla.s.sic recipe for les pains croissant au beurre. It is a must for every serious sweet bread baker to master. When I review my past baking cla.s.s schedules, I find that making croissants has been a top request from students (as popular as making pizza), so here is a modified version for bread machine bakers. Instead of rolling in a b.u.t.ter package (dough wrapped around a ma.s.s of b.u.t.ter), frozen bits of b.u.t.ter are incorporated right into the dough. Use unsalted b.u.t.ter, as it has a superior flavor and stays cold longer than salted b.u.t.ter, which contains a higher percentage of moisture. The dough is mixed only a short time, so be prepared to remove the dough after about ten minutes in the machine. The oil in the dough works as a tenderizer and the egg adds leavening, flavor, and texture. Beautiful croissants have never been so easy. Don't use a Preheat cycle with this dough; if your machine has it, you will need to skip or bypa.s.s it here. Serve these croissants with coffee or tea le matin. le matin.

11/2- OR 2-POUND-LOAF MACHINES11/2 cups (3 sticks) cold unsalted b.u.t.ter cups (3 sticks) cold unsalted b.u.t.ter1 cup unbleached all-purpose flour or white whole wheat flour

1 cup cool milk2 large eggs2 tablespoons vegetable oil

3 tablespoons sugar11/2 teaspoons salt teaspoons salt3 cups unbleached all-purpose flour or white whole wheat flour

1 tablespoon plus 1 1/2 teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 11/2 teaspoons bread machine yeast teaspoons bread machine yeast

1/3 cup unbleached all-purpose or white whole wheat flour, for sprinkling cup unbleached all-purpose or white whole wheat flour, for sprinkling1 large egg beaten with 1 teaspoon water, for glaze, optional [image]Cut each stick of b.u.t.ter into 16 slices. Place 1 cup of the flour in a large plastic freezer bag. Add the b.u.t.ter pieces, press out the air, and close the bag; toss to coat evenly. Place the bag in the freezer for 4 hours or overnight to freeze the b.u.t.ter. The bag can stay in the freezer for up to 4 days before a.s.sembling the recipe.

[image]Place the milk, eggs, vegetable oil, sugar, salt, 3 cups flour, and yeast in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. Set a kitchen timer for 5 minutes and let the dough mix and knead, sc.r.a.ping down the sides of the pan once or twice. Check the dough ball; it will be sticky. Remove the bag of b.u.t.ter pieces from the freezer. When the timer rings, press Pause. Add the frozen b.u.t.ter and any of its excess flour to the pan and place a paper towel over the pan to prevent the flour from flying; press Start. Set the timer for 4 minutes. Check the dough ball again. There will be a very soft, cold dough with b.u.t.ter pieces sticking out; it will be tacky. When the timer rings, press Stop and unplug the machine.

[image]Dust an ungreased baking sheet with 1 tablespoon of flour. Sc.r.a.pe the dough out of the pan and onto the sheet and sprinkle another tablespoon of flour on top of the dough. With floured fingers, spread the dough to lie flat in a large freeform 9-by-6-inch rectangle about 1 inch thick, taking care to square the edges. Cover tightly with plastic wrap, making certain all the dough is covered to avoid forming dry patches. Refrigerate in the coldest part of the refrigerator until thoroughly chilled, about 30 minutes. If you're in a hurry, place it in the freezer for 10 minutes.

[image]Place the chilled dough on a lightly floured work surface. With a heavy rolling pin, roll into an elongated 9-by-18- inch rectangle; the exact size is not important but be sure to keep the edges square. Pull one third over from one side to cover the center and fold the remaining third of the dough from the other side over the center. As you fold, the surface that was on the bottom ends up on top. The three layers will be stacked on top of each other with no dough hanging over. Place the folded edge of the dough at 12 o'clock and neaten the rectangle.

[image]Roll out the dough again into the elongated rectangle using firm strokes. Fold it again into thirds. Use a soft brush to dust off any excess flour on the surface. Place the dough in a large plastic freezer bag (you can use the one the b.u.t.ter was in) and refrigerate it for 15 minutes to chill. The chilling period rests the gluten and firms the b.u.t.ter to allow continued rolling. (You will do this rolling and folding action a total of 4 times; this technique creates the layering. Many bakers mark on a piece of paper what turn they have just finished or make indentations into the dough with their finger before putting it back in the refrigerator to keep track-it is very easy to forget.) [image]Equipment for Making CroissantsSince croissants are shaped and baked outside the bread machine, you will need a few well-chosen tools to make them efficiently. Perhaps the most important is the right work surface. I find a floured slab of marble the easiest to use; the dough stays cold. Some people use a wooden board or cotton pastry frame. Your work s.p.a.ce should be about 15-by-22 inches. In addition, you will need: Large, heavy, ball-bearing rolling pin for rolling out the dough Metal pastry sc.r.a.per (also called a bench knife) for handling the dough 11/2-inch soft pastry brush for cleaning off the dough Ruler or tape measure for sizing the croissants 8- or 10-inch chef's knife or a pastry wheel for cutting the croissants Wide-width plastic wrap for wrapping the dough Two heavy-gauge, large baking sheets with a 1-inch rim for baking Parchment paper for lining the baking sheets Cooling rack [image]Repeat the process of rolling out and folding into thirds 2 more times. Take care not to tear the dough or allow the b.u.t.ter to get too soft while rolling. Remember to adjust the corners as you are working to keep the edges square, and to move the dough constantly to avoid sticking. Dust with flour as needed; you will use up the entire extra 1 1/3 cup. Chill the dough in the refrigerator at any point that it becomes sticky (it may need chilling between the third and fourth rollings), and remember to always place the dough with the folded edge at 12 o'clock. If you can work very quickly and the temperature of the dough has not warmed up and started to melt the b.u.t.ter, you can do two turns at once. The dough will become smooth and supple during the rolling. When you have done this 4 times, refrigerate the dough in the plastic bag overnight, or up to 24 hours. The dough will expand and fill the bag as it rests in the refrigerator. cup. Chill the dough in the refrigerator at any point that it becomes sticky (it may need chilling between the third and fourth rollings), and remember to always place the dough with the folded edge at 12 o'clock. If you can work very quickly and the temperature of the dough has not warmed up and started to melt the b.u.t.ter, you can do two turns at once. The dough will become smooth and supple during the rolling. When you have done this 4 times, refrigerate the dough in the plastic bag overnight, or up to 24 hours. The dough will expand and fill the bag as it rests in the refrigerator.

[image]Line 2 large baking sheets with parchment paper or aluminum foil. Gently press the dough in the bag to deflate it, remove it from the bag, and then cut it in half down the middle to make 2 square pieces of dough. Place one half back in the bag and refrigerate. Place the other half on a lightly floured work surface and roll it out into a 10-by-21-inch rectangle about 1 1/4 inch thick. Keep lifting and moving the dough to prevent sticking or tearing. Roll the dough on a diagonal to achieve an even width. With a knife or pastry wheel and measuring tape, mark at 7 and 14 inches along one long edge, which will divide the dough into 3 equal sections. On the opposite long edge, mark at 3 inch thick. Keep lifting and moving the dough to prevent sticking or tearing. Roll the dough on a diagonal to achieve an even width. With a knife or pastry wheel and measuring tape, mark at 7 and 14 inches along one long edge, which will divide the dough into 3 equal sections. On the opposite long edge, mark at 31/2 inches, 10 inches, 101/2 inches, and 17 inches, and 171/2 inches. inches.

[image]With a large knife or pastry wheel, connect the points, cutting 5 perfect triangles and 2 half-triangles on the ends. Take care to cut cleanly and not pull on the dough. Press the two half-triangles together to make one. You will have 6 large triangles. If any edges are uneven, just trim them. Save any extra strips of dough; they can be placed on top of the croissants before you roll them and be incorporated into the roll. Slash a cut about 1 inch long into the center of the base of each triangle.

[image]To shape: With the base of a triangle facing you, spread the slit and roll over the bottom edge to start the roll. With your fingers stretched out on the base and the other hand holding the point, tightly roll the base up towards the point, moving only one hand. You will stretch the point slightly and press down on the dough as you roll to keep the croissant from sliding around. Place each croissant on a baking sheet with the tip on the bottom, and bend it into a crescent shape by curving the tapered ends towards the center leaving only an inch or two between the points (they spread during baking). Do not crowd the croissants on the baking sheet; leave about 4 inches between them. Shape the remaining croissants. Repeat with the second half of the dough. Formed croissants may be frozen at this point, for up to 2 months. Let rise, uncovered, at room temperature until doubled in bulk, about 11/2 hours. You can do this rise in the refrigerator overnight, covered, and bake the croissants in the morning. hours. You can do this rise in the refrigerator overnight, covered, and bake the croissants in the morning.

[image]How to Freeze and Thaw CroissantsTo Freeze Baked CroissantsAs soon as they have completely cooled, freeze croissants in plastic freezer bags. To serve, place the frozen croissants on a baking sheet and heat in a preheated 350F oven, uncovered, for about 10 minutes to thaw, warm, and restore flakiness.

To Bake Frozen Raw Formed CroissantsAs mentioned in Step 9 of the croissant recipe, you can freeze raw, formed croissants for up to 2 months. Put the raw croissants on a baking sheet lined with parchment paper or on stiff plastic lids if your freezer is small. Cover them with plastic wrap or slide them into freezer bags, and place in the freezer for 4 hours or until frozen. Once the croissants are frozen, transfer them into freezer bags. When you are ready to bake the croissants, remove them from the freezer and place them on a baking sheet lined with parchment paper. Cover lightly with plastic wrap and let them defrost in the refrigerator for 12 to 18 hours, or overnight at room temperature. Let stand, uncovered, at room temperature for about 1 hour, until puffy and no longer chilled, and bake in a preheated oven as directed in the recipe.

[image]Twenty minutes before baking, preheat the oven to 425F.

[image]When the croissants are light and springy to the touch, and have just lost their chill, they are ready to bake. Brush with the egg glaze if you like a s.h.i.+ny glaze. If you are using parchment paper, place another baking sheet of the same dimension under the pan with the croissants to "double pan" and protect the bottoms from burning. Bake, one pan at a time, for 10 minutes. Reduce the oven temperature to 375F and bake for an additional 10 to 12 minutes. Remove from the baking sheet to cool on racks for at least 15 minutes before eating.

VARIATION.

Almond-Filled CroissantsMakes 6 croissants

For the almond filling:

1 cup (one 8-ounce can) almond paste, at room temperature1 large egg white, beaten1/4 teaspoon vanilla extract teaspoon vanilla extract1/4 teaspoon almond extract teaspoon almond extract1 tablespoon flour

1/2 recipe croissant dough, chilled overnight and cut into triangles recipe croissant dough, chilled overnight and cut into trianglesSifted confectioners' sugar, for dustingBeat the filling ingredients together in a medium bowl until light and fluffy. Place 2 heaping tablespoons of filling in the center of the base of each triangle before rolling in Step 9. Roll up, let rise, and bake as for croissants. Dust with confectioners' sugar before serving. If you have any leftover filling, it can be stored in the refrigerator for up to 1 month.

SWEET CHEESE PUFF CROISSANTSMakes about 24 puffs Natural cream cheese, unlike most packaged cream cheeses, contains no stabilizers, like vegetable gum, so it is very soft. It sort of melts in your mouth. This is the type of cream cheese called for here, but the packaged variety will also work fine. You will also need miniature m.u.f.fin tins 21/4 inches in diameter for this two-bite pastry. Good for breakfast or on the tea table. inches in diameter for this two-bite pastry. Good for breakfast or on the tea table.

INGREDIENTS1 pound natural, preferably, or packaged cream cheese2/3 cup sugar cup sugar1 large egg11/2 teaspoons vanilla extract or grated zest of 1 large orange teaspoons vanilla extract or grated zest of 1 large orange1/2 recipe recipe Bread Machine French b.u.t.ter Croissant dough Bread Machine French b.u.t.ter Croissant dough, chilled overnightSifted confectioners' sugar or vanilla confectioners' sugar (see Vanilla Powder Vanilla Powder), for dusting

[image]Using an electric mixer or food processor, cream the cheese and sugar until smooth; add the egg and vanilla or zest. Chill for 1 hour.

[image]Roll out the chilled croissant dough on a lightly floured work surface to a 16-by-16-inch square that is 1 1/4 inch thick. Sprinkle some flour on top so that the rolling pin will not stick. Using a ruler, cut the dough with a pastry wheel into 3-inch squares. You will have about 24 squares. inch thick. Sprinkle some flour on top so that the rolling pin will not stick. Using a ruler, cut the dough with a pastry wheel into 3-inch squares. You will have about 24 squares.

[image]Place a tablespoon of the cream cheese filling in the center of each square. Bring the 4 corners together into the center and pinch in a knot to close and form a square puff. Set the puffs in ungreased 21/4-inch diameter m.u.f.fin cups. Let rise, uncovered, at room temperature until puffy, about 30 minutes.

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

[image]Bake the puffs for 15 to 18 minutes, or until golden brown and the filling is set. Cool for 10 minutes in the pan and then remove to a cooling rack. Dust with confectioners' sugar before serving.

CHOCOLATE BREADS.

Chocolate comes from the seeds of the cacao tree indigenous to Central and South America. Cacao beans C were accepted as taxes and used for currency and were a royal food among the Aztecs and Mayans for centuries before the Spanish conquest. Chocolate was s.h.i.+pped back to Europe with the plunder of the Aztec civilization, and quickly became a rich drink for continental royalty and high society. In the sixteenth century, it was the top luxury export from the New World.

Bread recipes may call for unsweetened (or baking), semisweet, bittersweet, milk, or white chocolate, or unsweetened cocoa powder. Some bakers chop their own chocolate off a block, others like to use chocolate chips. Chocolate chips are specially formulated to hold their shape under high heat, so don't use them unless you want the chocolate to retain its shape in the loaf. Unsweetened chocolate contains no sugar, so it must be used in combination with sugar in a recipe. Use a semisweet or bittersweet chocolate for incorporating into a dough. Semisweet and bittersweet chocolate are technically the same, but in general bittersweet chocolate will have a stronger flavor. Milk chocolate is the sweetest, and white chocolate is not really chocolate at all; it contains cocoa b.u.t.ter, b.u.t.terfat, sugar, milk, and lecithin, but no chocolate liquor.

If a bar of chocolate is labeled "couverture," it is a type of chocolate that contains a high percentage of cocoa b.u.t.ter to make it easy to work with when melted. You can use couverture in any recipes that call for bittersweet or semisweet chocolate. You may come across a super-dark chocolate, which is a new category of chocolate. To my palate it tastes too close to unsweetened chocolate to subst.i.tute for semisweet. Mexican chocolate contains almonds, sugar, cinnamon, cloves, and nutmeg, which are ground together and pressed into discs.

I call for cocoa powder in many of my chocolate bread recipes. Not only does it blend well with the dry ingredients, but it is much easier to use than block chocolate, which must be melted first. Like unsweetened chocolate, cocoa contains no sugar and must be used in combination with sugar in a recipe. It also has far less fat and fewer calories than block chocolate because it contains no cocoa b.u.t.ter. However, this also means the flavor is less rich, so you have to add some other flavor elements to balance it out. There are two types of cocoa powder: regular and Dutch process. I always use Dutch process, which has a stronger flavor and a richer color than regular cocoa. It is treated with a mild alkali, such as baking soda, to neutralize its natural acidity.

Store block chocolate in airtight wrapping in a cool, dark place. If a white coating or white streaks, called bloom, appear on your chocolate, they are a reaction to a change in temperature or moisture, but the chocolate is fine to use. Well stored dark chocolate is good for years; milk and white chocolates should be used within a year. Stored in a cool, dark place, cocoa keeps indefinitely.

CHOCOLATE CHALLAHC.

Challah is a traditional Jewish egg bread, often described as more of a cake than a bread, that adapts well to the addition of chocolate, both in the dough and with chips added to create pockets of melted chocolate. This version is completely unconventional, but delightful nonetheless. Serve it with whipped cream cheese for brunch.

11/2-POUND LOAF1 cup water1 large egg plus 1 egg yolk2 tablespoons vegetable oil2 teaspoons vanilla extract

3 cups bread flour1/2 cup sugar cup sugar1/4 cup unsweetened Dutch-process cocoa powder cup unsweetened Dutch-process cocoa powder1 tablespoon gluten11/2 teaspoons salt teaspoons salt

13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast

1/2 cup semisweet chocolate chips cup semisweet chocolate chips2-POUND LOAF11/4 cups water cups water2 large eggs3 tablespoons vegetable oil1 tablespoon vanilla extract

4 cups bread flour2/3 cup sugar cup sugar1/3 cup unsweetened Dutch-process cocoa powder cup unsweetened Dutch-process cocoa powder1 tablespoon plus 1 teaspoon gluten2 teaspoons salt

2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2/3 cup semisweet chocolate chips cup semisweet chocolate chips