The Bread Lover's Bread Machine Cookbook Part 42

GRANOLA BREAKFAST BREAD.

Oats and other rolled grains are an excellent addition to quick breads. They are also the basic ingredients in granola, a very popular cereal blend, usually containing oats, dried fruit, nuts, and sunflower seeds all moistened with some honey and oil and baked in a slow oven. Since granola is called for here, you could call this loaf a dressed-up oatmeal bread. Granola can be lowfat or high-fat, depending on the ingredients. It is a cereal that was invented by the Swiss for rejuvenating breakfasts at their renowned European health spas. It was introduced to the American youth as breakfast at the first Woodstock Music Festival in 1969, and afterwards was a.s.sociated with the hippie culture as a favorite natural breakfast food. It has evolved into one of America's favorite cereals. Granola's crisp texture and earthy-sweet fragrance make this bread a great breakfast treat. Serve thick slices with fresh fruit and juice.

11/2- OR 2-POUND-LOAF MACHINES3/4 cup milk cup milk1/4 cup plain yogurt cup plain yogurt1/2 cup vegetable or nut oil cup vegetable or nut oil2 large eggs Grated zest of 1 lemon1 teaspoon vanilla extract3/4 cup sugar cup sugar1 cup whole wheat pastry flour1 cup unbleached all-purpose flour3/4 cup granola cup granola1/2 cup chopped dried pineapple or golden raisins cup chopped dried pineapple or golden raisins1 tablespoon baking powder1/2 teaspoon ground cinnamon or apple pie spice teaspoon ground cinnamon or apple pie spice1/2 teaspoon salt teaspoon salt

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and lumpy. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.

[image]When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Brush the top with some melted b.u.t.ter if you like. Wrap tightly in plastic wrap and store at room temperature or refrigerate.

FIG BREAD.

The history of the fig is as old as the history of man. Adam covered himself with a fig leaf in the Garden of Eden, the Romans loved the food of the fig tree, and the fig tree was brought to the New World, along with grapes, by the Spanish. The fig can be eaten fresh in the summer and dried in the winter; its delightful sweet nature makes it a favorite in baking. Use the pale Calimyrna, the top produced variety, or the dark purple Mission fig. The figs will soften in hot apple juice, so there will not be any chewy chunks in this quick bread. Serve this bread for breakfast.

11/2- OR 2-POUND-LOAF MACHINES1 cup apple juice4 tablespoons unsalted b.u.t.ter, cut into pieces1/2 pound dried figs, stemmed and cut into quarters (1 cup) Grated zest of 1 orange pound dried figs, stemmed and cut into quarters (1 cup) Grated zest of 1 orange2 large eggs1 teaspoon vanilla extract1/3 cup sugar cup sugar2 cups unbleached all-purpose flour21/2 teaspoons baking powder teaspoons baking powder1/2 teaspoon baking soda teaspoon baking soda1/2 teaspoon salt teaspoon salt

[image]Heat the apple juice and b.u.t.ter over medium-low heat in a small saucepan on the stovetop, or in a microwave-proof bowl in the microwave, until the b.u.t.ter is melted. Remove from the heat and add the figs and orange zest. Set aside to cool to room temperature, about 1 hour.

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions, adding the apple-fig mixture with the liquid ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.

[image]When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and chill overnight or up to 3 days before serving.

ORANGE POPPY SEED BREAD WITH ORANGE SYRUP.

The aromatic poppy seed is a favorite crunchy addition to quick breads. Soaking the seeds before adding them to the batter accentuates their elusive flavor. Poppy seeds can range from a clear slate blue to blue-black in color, with a corresponding wide range of sweetnesses. Store poppy seeds in the freezer to prevent rancidity because, like nuts, they have a high oil content. Cut this excellent bread into thick slices and serve it with tea.

11/2- OR 2-POUND-LOAF MACHINESFor the bread:3 tablespoons poppy seeds1/2 cup milk cup milk2 large eggs1/3 cup vegetable oil cup vegetable oil1 cup sugar11/2 cups unbleached all-purpose flour cups unbleached all-purpose flour2 teaspoons baking powder Grated zest of 2 oranges1/2 teaspoon salt teaspoon saltFor the orange syrup:1/4 cup sugar cup sugar1/4 cup fresh orange juice cup fresh orange juice

[image]Combine the poppy seeds and milk in a bowl. Cover with plastic wrap and refrigerate for 1 hour to macerate and meld the flavors.

[image]Place the bread ingredients in the pan according to the order in the manufacturer's instructions, adding the poppy seeds and milk with the liquid ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth.

[image]While the loaf is baking, make the orange syrup. Combine the sugar and orange juice in a small saucepan and heat over low heat until the sugar just dissolves. Set aside.

[image]When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.

[image]When the bread is done, immediately remove the pan from the machine. Pierce the hot loaf (in the pan) about ten times to the bottom with a bamboo skewer. Immediately pour all of the hot orange syrup over the loaf. Cool for 30 minutes in the pan before carefully turning out onto a rack to cool completely. Wrap the loaf tightly in plastic wrap and let stand at room temperature overnight before serving.

[image]Bread Machine Baker's Hint: Baking with the Quick Bread CycleQuick bread cycles vary widely from one machine to the next in the length and baking temperature of the cycle, and in the way the cycle is divided. In addition to differences among manufacturers, new models and models that are only a couple of years old from the same manufacturer can have very different quick bread cycles. This seems to be an area of ongoing adjustment for the bread machine manufacturers.Most of the newer machines I used to test these recipes offered the choice of light, medium, or dark crust settings, and the cycles lasted 69, 79, or 89 minutes, depending on which crust setting I chose. Other machines have a 110 minute or a 120 minute quick bread cycle, and some of these do not offer a choice of crust setting. The differences in time are due to different baking temperatures. Most machines begin baking as soon as the batter is mixed, but a few have a long pause between mixing and baking.The recipes in this chapter have been developed with the right proportions and ingredients to bake nicely in bread machines with the 69, 79, and 89 minute quick bread cycle. If your machine has a longer cycle, but begins baking right after mixing, these recipes should also work well, but you will probably need to do a little experimenting with your machine. Begin by programming it just as the recipe instructs, choosing the crust color given if your machine allows you to choose. If your machine has a shorter cycle, let it go to the end and see how the bread turns out. If your machine has a longer cycle, begin testing the loaf for doneness about 1 hour and 10 minutes into the cycle (it may bake at a lower temperature, though, and need the full time). With all quick breads, as with regular breads, it is a good idea to check for doneness 5 to 10 minutes before the end of the baking time. In every recipe I explain how to tell when the loaf is done.After you've made a few of the recipes in this chapter, you'll develop a sense for how your machine works. If your bread is consistently overbaked, stop the cycle and remove the bread early next time you make it. If it is underbaked and your machine allows you to do so, program Bake Only for some extra time. Note these changes on your recipes.

WHITE AND DARK CHOCOLATE TEA A CAKE.

This is a deep, dark chocolate bread with some white chocolate chips added to the batter. Vanilla extract and espresso powder act as flavor enhancers for the chocolate, an old professional baker's tip. It is so incredibly good, you'll be glad this recipe makes a large loaf. The loaf is quite delicate, so be sure to let it stand in the pan the full time and turn it out gently. It is good served with coffee or alongside fresh fruit, berries, and shaved fresh coconut for dessert.

11/2- OR 2-POUND-LOAF MACHINES1 cup plain yogurt1/4 cup b.u.t.termilk cup b.u.t.termilk2 large eggs1/4 cup vegetable oil cup vegetable oil2 teaspoons vanilla extract2/3 cup light brown sugar cup light brown sugar21/2 cups unbleached all-purpose flour cups unbleached all-purpose flour1/3 cup unsweetened Dutch-process cocoa powder cup unsweetened Dutch-process cocoa powder1/2 teaspoon baking powder teaspoon baking powder11/2 teaspoons baking soda teaspoons baking soda1/2 teaspoon instant espresso powder teaspoon instant espresso powder1/4 teaspoon salt teaspoon salt1 cup white chocolate chips or chunks broken off a bar of white chocolate

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick. When the machine beeps at the end of the cycle, check the loaf for doneness. The cake is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.

[image]When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing. Wrap tightly in plastic wrap and store at room temperature.

TOASTED COCONUT BREAD.

A whole coconut is just the kernel of the fruit that grows on the most common tree in the tropics. The inside of the coconut starts out gelatinous and firms up into the coconut meat we recognize as shredded coconut. Be sure to use unsweetened coconut, as sweetened coconut is very moist and not right for this bread. I use Cook's Cookie Vanilla extract, a blend of two different types of vanilla. Available in most supermarkets, its floral aroma is perfect for this recipe. This is a luscious bread that is as beautiful as it is delicious. It goes well with tropical fruit salads and with chicken salad. whole coconut is just the kernel of the fruit that grows on the most common tree in the tropics. The inside of the coconut starts out gelatinous and firms up into the coconut meat we recognize as shredded coconut. Be sure to use unsweetened coconut, as sweetened coconut is very moist and not right for this bread. I use Cook's Cookie Vanilla extract, a blend of two different types of vanilla. Available in most supermarkets, its floral aroma is perfect for this recipe. This is a luscious bread that is as beautiful as it is delicious. It goes well with tropical fruit salads and with chicken salad.

11/2- OR 2-POUND-LOAF MACHINES11/4 cups (about 212 ounces) shredded unsweetened coconut cups (about 212 ounces) shredded unsweetened coconut11/8 cups half-and-half (regular or fat-free) cups half-and-half (regular or fat-free)2 large eggs1/4 cup canola oil cup canola oil2 teaspoons coconut extract1 teaspoon vanilla extract3/4 cup sugar cup sugar2 cups unbleached all-purpose flour1 tablespoon baking powder1/2 teaspoon salt teaspoon salt

[image]Preheat the oven to 350F.

[image]Sprinkle the coconut on an ungreased baking sheet and toast in the oven until lightly browned, about 3 minutes. Transfer immediately to a small bowl and let cool to room temperature.

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions, adding the coconut with the dry ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.

[image]When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing. Wrap tightly in plastic wrap and store at room temperature.

Shortcut Vanilla Pound CakeWhile this is a shortcut recipe because it uses pound cake mix as the base and is made in the bread machine, it is by no means lacking in texture or flavor. It has the tight, moist crumb that you envy in commercial pound cakes. Since one package of mix makes a loaf only three inches high, I recommend one and a half packages for a taller loaf. You will have to set the Bake Only cycle for some extra time; this dense loaf takes a total of 149 minutes to bake. (Before modern ovens, pound cakes were baked in wood-burning ovens and took at least 2 hours.) This is an excellent cake.11/2- or 2-pound-loaf machines3 large eggs11/4 cups b.u.t.termilk cups b.u.t.termilk2 teaspoons vanilla powder or 1 teaspoon vanilla extract1/2 teaspoon ground mace teaspoon ground maceOne and a half 16-ounce boxes commercial pound cake mix (a half box is 12/3 cups) cups)[image] According to the order in the manufacturer's instructions, place the eggs, b.u.t.termilk, vanilla, and mace in the pan and sprinkle in the cake mix. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be smooth. According to the order in the manufacturer's instructions, place the eggs, b.u.t.termilk, vanilla, and mace in the pan and sprinkle in the cake mix. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be smooth.[image] When the machine beeps at the end of the cycle, press Stop/Reset and program for the Bake Only cycle for an additional 50 minutes. The cake is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick will come out clean when inserted into the center of the cake. When the machine beeps at the end of the cycle, press Stop/Reset and program for the Bake Only cycle for an additional 50 minutes. The cake is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick will come out clean when inserted into the center of the cake.[image] When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 5 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and store at room temperature. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 5 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and store at room temperature.VARIATIONS

Pound Cake with Cinnamon and Nuts1/2 cup chopped pecans or walnuts cup chopped pecans or walnuts11/2 teaspoons ground cinnamon or apple pie spice teaspoons ground cinnamon or apple pie spicePrepare as directed, adding the cinnamon and nuts with the dry ingredients.Pound Cake with Dried Apricots and Prunes1/2 cup minced dried apricots cup minced dried apricots1/4 cup minced pitted moist prunes cup minced pitted moist prunesPrepare as directed, adding the apricots and prunes with the dry ingredients.Coffee-Kahlua Pound Cake1 cup coffee-flavored yogurt1/4 cup Kahlua liqueur cup Kahlua liqueurPrepare as directed, subst.i.tuting the yogurt and Kahlua for the b.u.t.termilk.Ginger Pound Cake3 tablespoons minced candied gingerPrepare as directed, adding the ginger with the dry ingredients.Chocolate Pound Cake11/2 teaspoons almond extract teaspoons almond extract1/3 cup unsweetened Dutch-process cocoa powder cup unsweetened Dutch-process cocoa powder3 tablespoons sugarPrepare as directed, adding the almond extract with the wet ingredients, and the cocoa and sugar with the dry ingredients.

BOURBON NUT BREAD.

This bread has a firm texture so it slices perfectly, a moist crumb, and a flavorful, b.u.t.tery essence of nuts infused into it during baking. I tend to make nut breads most often during the cool fall and winter months, and stash lots of loaves in the freezer for unexpected visitors and for gifts. As with all quick bread loaves, wrap this one tightly in plastic wrap and let it rest overnight before slicing to develop flavor and texture. This loaf is the quintessential quick bread; moist, dense, beautifully shaped, and dotted with pieces of nuts.

11/2- OR 2-POUND-LOAF MACHINES1/4 cup nut oil or vegetable oil cup nut oil or vegetable oil2 large eggs11/2 teaspoons almond extract teaspoons almond extract11/2 cups sour cream cups sour cream1/2 cup bourbon cup bourbon1 cup light brown sugar21/4 cups unbleached all-purpose flour cups unbleached all-purpose flour21/2 teaspoons baking powder teaspoons baking powder1/2 teaspoon baking soda teaspoon baking soda1/2 teaspoon salt teaspoon salt11/2 teaspoons ground nutmeg teaspoons ground nutmeg1 teaspoon instant espresso powder11/4 cups (6 ounces) coa.r.s.ely chopped pecans or walnuts cups (6 ounces) coa.r.s.ely chopped pecans or walnuts

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.

[image]When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and chill overnight, or for up to 3 days, before serving.

DRIED CRANBERRY TEA BREAD.

Raw cranberries have a definite astringent, yet refres.h.i.+ngly tart taste. Now that Ocean Spray offers dried, sweetened cranberries, commercially called Craisins, you can enjoy their delightfully tangy flavor as a great alternative to raisins. This is a recipe adapted from one of my favorite food writers, Jeanne Jones, known for her development of lowfat spa recipes. The combination of apple juice concentrate and almond extract permeates the entire loaf. It has a most intoxicating aroma while baking. Serve this fantastic bread thinly sliced, with sweet b.u.t.ter or whipped cream cheese.

11/2- OR 2-POUND-LOAF MACHINES11/2 cups dried cranberries Boiling water cups dried cranberries Boiling water2 large eggs2 teaspoons almond extract1 teaspoon vanilla extract1/4 cup canola or vegetable oil cup canola or vegetable oil3/4 cup frozen unsweetened apple juice concentrate, thawed cup frozen unsweetened apple juice concentrate, thawed1 cup sugar11/4 cups unbleached all-purpose flour cups unbleached all-purpose flour1 cup whole wheat pastry flour1 tablespoon baking powder1/2 teaspoon baking soda teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon fresh-ground nutmeg teaspoon fresh-ground nutmeg1/2 teaspoon salt teaspoon salt

[image]Cover the cranberries with boiling water in a small bowl, and let stand for 20 minutes to soften. Drain and pat dry with paper towels. Set aside.

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions, adding the cranberries with the dry ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.

[image]When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing. Wrap tightly in plastic wrap and store in the refrigerator.

CARDAMOM TEA BREAD.

Each slice of this breakfast bread is flecked throughout with bits of cardamom, often an underused sweet spice. Native to the Malabar Coast of India, cardamom is the favorite spice of the chilly Scandinavian countries. The papery pod holds a few hard black seeds that can be crushed with a rolling pin or with a mortar and pestle, although cardamom is available already ground. This is another bread that is good toasted the day after baking and spread with raspberry jam.

11/2- OR 2-POUND-LOAF MACHINES1/3 cup vegetable oil cup vegetable oil3 large eggs1/4 cup b.u.t.termilk cup b.u.t.termilk1 tablespoon vanilla extract1 cup sour cream3/4 cup sugar cup sugar21/4 cups unbleached all-purpose flour cups unbleached all-purpose flour2 teaspoons baking powder1 teaspoon baking soda21/2 teaspoons ground cardamom teaspoons ground cardamom1/2 teaspoon salt teaspoon salt

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.

[image]When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing. Wrap tightly in plastic wrap and store at room temperature.

WELSH BARA BRITH.

This loaf may sound unusual, but it a favorite tea bread among quick bread lovers and very old-fas.h.i.+oned. While bara brith bara brith can also be made with yeast, the main requirement is that the cake be speckled with dried fruit steeped for a few hours in tea, rather like a simple fruitcake the Brits so love. From the land of the bard, a dense, rich loaf to serve sliced and b.u.t.tered with tea. It is especially good during the holidays. can also be made with yeast, the main requirement is that the cake be speckled with dried fruit steeped for a few hours in tea, rather like a simple fruitcake the Brits so love. From the land of the bard, a dense, rich loaf to serve sliced and b.u.t.tered with tea. It is especially good during the holidays.

11/2- OR 2-POUND-LOAF MACHINES11/4 cups boiling water cups boiling water2 Earl Grey tea bags (can be decaffeinated)One 8-ounce bag mixed dried fruit, chopped (about 1 cup)1 large egg1/2 cup milk cup milk1 tablespoon unsalted b.u.t.ter, melted or room temperature3 tablespoons orange marmalade, ginger marmalade, or apricot preserves (you can use a sugar-free fruit spread)1 cup light brown sugar23/4 cups unbleached all-purpose flour cups unbleached all-purpose flour1 cup dark or golden raisins1/4 cup chopped cup chopped candied orange peel candied orange peel or currants or currants23/4 teaspoons baking powder teaspoons baking powder2 teaspoons apple pie spice3/4 teaspoon salt teaspoon salt

[image]Pour the boiling water into a 4-cup gla.s.s measuring cup. Add the tea bags and let steep for 10 minutes; remove and squeeze the tea bags dry. Add the dried fruit and stir well. Let stand at room temperature for 1 to 4 hours to plump the fruit and come to room temperature.

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions, adding the fruit and all of the soaking liquid with the liquid ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick, smooth, and full of evenly dispersed fruit. When the machine beeps at the end of the cycle, press Stop/Reset and program for the Bake Only cycle for an additional 20 minutes to finish baking. The bara brith bara brith is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the cake. is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the cake.

[image]When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing. Wrap tightly in plastic wrap and store in the refrigerator.

[image]The Right Ingredient: Baking Powder and Baking SodaQuick bread loaves always use a chemical leavener, such as baking powder or baking soda, besides the mechanical action of creaming or beating in plenty of air, to lighten their batters. When the acid and alkaline proportions are balanced in a batter, these leaveners create a chemical reaction that produces lots of carbon dioxide (CO2) gas bubbles that expand existing air pockets when they come in contact with liquid and then heat. The trapped bubbles also create steam; the final product of all that swelling in the oven is a nicely rounded, moist loaf.Baking PowderModern baking powders are double acting, which simply means they are a mixture of alkaline and acid ingredients: baking soda (sodium bicarbonate), cornstarch (a stabilizer to keep it dry during storage), and sodium aluminum sulfate (some form of phosphate salt), making it a chemical leavener that is complete within itself no matter what type of liquid or fruit is used. Baking powder reacts twice, once when moistened with liquid and again in the hot oven. The baking powder produces carbon dioxide to leaven the batter and flour, and egg proteins will set with the heat and steam around the bubbles, giving texture to the bread. To avoid a slight bitterness in the baked good, use no more than 11/2 teaspoons of baking powder to 1 cup of flour. When doubling or tripling a recipe, cut back the total amount of chemical leavener by one quarter. I prefer a superior brand of nonaluminum baking powder that is commonly available, sold under the commercial name of Rumford, as there is no bitter aftertaste. Ideally, use your open can of commercial baking powder within 4 months for the best leavening power. Test for freshness by placing a teaspoon in a small amount of hot water. If it is fresh, it will fizzle rapidly. teaspoons of baking powder to 1 cup of flour. When doubling or tripling a recipe, cut back the total amount of chemical leavener by one quarter. I prefer a superior brand of nonaluminum baking powder that is commonly available, sold under the commercial name of Rumford, as there is no bitter aftertaste. Ideally, use your open can of commercial baking powder within 4 months for the best leavening power. Test for freshness by placing a teaspoon in a small amount of hot water. If it is fresh, it will fizzle rapidly.Homemade Baking PowderYou can make your own single-acting baking powder. Combine 1 teaspoon baking soda (the alkali) and 2 teaspoons cream of tartar (the acid) to subst.i.tute for 1 tablespoon baking powder. This mixture must be made fresh each time you use it, as it will not remain active if stored. I prefer the action of this cream of tartar mixture over commercial brands of baking powder, as the batters have a slightly finer texture.Baking SodaBicarbonate of soda (baking soda) is used in addition to baking powder when there are acid ingredients-such as b.u.t.termilk, yogurt, sour cream, citrus, mola.s.ses, honey, maple syrup, vinegar, chocolate, and fruits-in the batter. The combination of the two neutralizes the acid and forms the desired CO2. For the best results, batters containing baking soda must be baked immediately after mixing and tend to be slightly more coa.r.s.e crumbed (yet still delightfully tender) than those using baking powder or a combination of the two. Remember that if you subst.i.tute a liquid sweetener (such as mola.s.ses, honey, or maple syrup) for the sugar in a recipe, the batter will become acid, so you must have some baking soda in the recipe. Recipes using only baking powder are usually nut or whole-grain quick breads that contain regular milk for the liquid. Store your box of baking soda in a cool, dry place, as it tends to absorb moisture from the air and can clump.

ORANGE GINGERBREAD WITH ORANGE WHIPPED CREAM.

One of the great pleasures of baking gingerbread is the warm, intoxicating fragrance that pervades your kitchen while baking. Gingerbread is often cited as the oldest baked sweet in the world, because it was baked in ancient Greece, many centuries before Christ. Recipes for it were preserved in monasteries during the Dark Ages, although the loaves were more dense than today's gingerbread. Known to early American bakers as "gyngerbredde," recipes for gingerbread arrived with the Pilgrims. Besides its blend of intensely aromatic spices, the heart of a good gingerbread is its mola.s.ses. The combination of ground ginger and mola.s.ses gives this loaf of gingerbread its characteristic spicy flavor, dark color, and delightfully moist texture. For the best flavor, buy a new bottle of ginger every six to nine months. Orange gingerbread is best eaten the day it is baked.

11/2- OR 2-POUND-LOAF MACHINESFor the gingerbread:4 tablespoons unsalted b.u.t.ter, melted1/2 cup light mola.s.ses cup light mola.s.ses2 large eggs Grated zest of 1 orange1/2 cup light brown sugar cup light brown sugar3/4 cup b.u.t.termilk cup b.u.t.termilk2 teaspoons baking soda dissolved in1/4 cup hot water cup hot water21/2 cups unbleached all-purpose flour cups unbleached all-purpose flour1/2 teaspoon baking powder teaspoon baking powder2 teaspoons ground ginger11/2 teaspoons apple pie teaspoons apple piespice or 1 1/2 teaspoon ground cinnamon, teaspoon ground cinnamon,1/2 teaspoon allspice, and teaspoon allspice, and1/2 teaspoon cloves teaspoon cloves3/4 teaspoon salt teaspoon salt2 tablespoons chopped candied ginger, optionalFor the orange whipped cream:1 cup heavy cream2 tablespoons confectioners' sugar2 tablespoons Grand Marnier orange liqueur or thawed orange juice concentrate1/2 teaspoon vanilla extract teaspoon vanilla extract

[image]To make the gingerbread, place the gingerbread ingredients in the pan according to the order in the manufacturer's instructions. Set the crust for dark, if your machine offers crust control for this cycle, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick.

[image]To prepare the orange whipped cream, combine all the ingredients in a chilled bowl. Beat with an electric mixer until soft peaks are formed. Until soft peaks are formed. Cover and chill until needed.

[image]When the machine beeps at the end of the cycle, check the loaf for doneness. The gingerbread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. (If the indentation remains, press Stop/Reset and program for the Bake Only cycle; check at intervals until the loaf is done.) A toothpick or metal skewer will come out clean when inserted into the center of the bread.

[image]When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before gently turning it out, right side up, to cool completely on a rack before slicing. Serve warm or at room temperature, with a few tablespoons of Orange Whipped Cream on the side.

[image]Bread Machine Baker's Hint: Storing Quick BreadsFor short storage, wrap quick breads in plastic for up to one week. The loaves age perfectly at room temperature unless they contain chunks of cheese or other dairy products that can spoil easily, in which case they should be refrigerated. I tend to like most of my loaves chilled, so I store them all in the refrigerator. Quick loaves also keep perfectly for up to three months if frozen in a double layer of self-sealing freezer bags or in a layer of plastic wrap covered by aluminum foil. I find that it is important to label and date the preserved loaves to avoid the inevitable search and all the unwrapping to find a special loaf, as they all tend to look alike after freezing. Let the wrapped loaves thaw to room temperature before serving.

CARROT BREAD.

Carrots are a commonplace vegetable, but the root rises to new heights in a sweet quick bread. Carrots are often seen in paintings by old European masters, which show carrots in a variety of colors, such as purple and yellow. Sometime in the last two hundred years, an orange variety outgrew all others and became our familiar homey vegetable of today. Carrots grow easily and keep for a long time under refrigeration. The shredded carrots in this beloved quick bread will soften as they bake, adding a definite sweetness and prettiness to this cake like quick bread that is reminiscent of a steamed pudding.

11/2- OR 2-POUND-LOAF MACHINES4 large eggs1/2 cup nut oil cup nut oil1/2 cup vegetable or light olive oil cup vegetable or light olive oil2 teaspoons vanilla extract2 cups lightly packed shredded raw carrots2 cups sugar3 cups unbleached all-purpose flour21/2 teaspoons baking powder teaspoons baking powder11/2 teaspoons baking soda teaspoons baking soda21/2 teaspoons ground cinnamon or apple pie spice teaspoons ground cinnamon or apple pie spice1 teaspoon salt