The Bread Lover's Bread Machine Cookbook Part 45

Tear or cut thick slices of bread, with or without crusts, into pieces. Some bakers save bread ends and crusts to make breadcrumbs. Place the bread pieces in a food processor and grind until coa.r.s.e, even crumbs are formed. When preparing a recipe, measure crumbs using a dry measuring cup, and don't pack them in or you'll lose the fluffy quality. Three ounces of fresh bread will make about 1 cup of crumbs. Keep the crumbs in an airtight container at room temperature and use within 2 days, or freeze the crumbs in plastic freezer bags.

Dry Breadcrumbs

Tear or cut day-old bread, with or without crusts, into pieces. Preheat the oven to 300F. Line a baking sheet with aluminum foil or parchment paper and spread out the bread pieces on the baking sheet. Bake until they are dry and golden, about 30 minutes. Let them stand at room temperature to cool completely. Grind the bread in a food processor, in small batches, until the desired degree of fineness is reached. Transfer the breadcrumbs to a dry airtight container. Dry breadcrumbs will keep for 1 month, but I use them within a week.

VARIATION.

Seasoned Dry Breadcrumbs For Italian-style seasoned dry breadcrumbs, grind the toasted bread into coa.r.s.e crumbs; then add 2 tablespoons grated Parmesan cheese and 1 1/2 teaspoon teaspoon each each dried marjoram and basil for every cup of fine dry bread crumbs. Continue grinding to the desired degree of fineness. dried marjoram and basil for every cup of fine dry bread crumbs. Continue grinding to the desired degree of fineness.

Soup and Salad Croutons

Just about any good homemade bread-egg, pumpernickel, herb, or whole wheat-makes good salad or soup croutons.

Preheat the oven to 375F. Slice bread into 3 3/4-inch-thick slices, then cut the slices into cubes. Place the cubes on an ungreased baking sheet. Drizzle them with melted b.u.t.ter or olive oil, and bake until dry, about 10 to 15 minutes, stirring about every 5 minutes to keep from burning. Remove the croutons from the oven when just golden, and drizzle with more melted b.u.t.ter or oil. Croutons are best used the day they are made. They can also be frozen for up to 2 months.

VARIATION.

Toss the croutons with fresh pressed garlic or sprinkle them with a few tablespoons of grated Parmesan or chopped fresh parsley while they are still hot.

Large Croutons

Float these large croutons in bowls of soup or tuck them in alongside salads. For some recipes you may want to make the croutons as large as half the slice of bread.

Cut day-old bread of any savory type into slices 1 1/2 inch to inch to 3 3/4 inch thick, or split day-old rolls in half horizontally. Cut the slices into quarters or eighths. In a saute pan or skillet, saute them over medium heat in b.u.t.ter, olive oil, or an equal combination of the two. Turn them as necessary, until the slices are crisp and golden brown. Remove the croutons with tongs, drain them on paper towels, and serve immediately. inch thick, or split day-old rolls in half horizontally. Cut the slices into quarters or eighths. In a saute pan or skillet, saute them over medium heat in b.u.t.ter, olive oil, or an equal combination of the two. Turn them as necessary, until the slices are crisp and golden brown. Remove the croutons with tongs, drain them on paper towels, and serve immediately.

These can also be made under a broiler, over a charcoal fire, or in the oven; toss the croutons in oil before preparing them one of these ways.

Herbed Croutons for Soup

These croutons are excellent floated in cream soups such as asparagus, carrot, broccoli, pumpkin, fresh green pea, and zucchini.

Preheat the oven to 400F. Slice bread into 1-inch-thick slices and cut into cubes. Place the cubes on an ungreased baking sheet. Drizzle them with olive oil and sprinkle with 2 tablespoons minced fresh herbs for every 2 to 3 cups bread cubes. Toast the cubes in the oven until they are dry, stirring often, about every 5 minutes, to keep from burning. Croutons are best used the day they are made.

Melba Toast

In France these are known as sliced croutesen dentele. croutesen dentele. There is a story in one of actress s.h.i.+rley MacLaine's autobiographies in which she was depressed after the breakup of a relations.h.i.+p. As she sat in her hotel room in Stockholm, she ate an entire box of melba toasts spread with b.u.t.ter, because they were so tasty, while contemplating the ramifications of the breakup. Every time I crunch my way through pieces of melba with b.u.t.ter-a delight everyone should partake of at least once-I remember her story. Melba toast is also a perfect accompaniment to pate. There is a story in one of actress s.h.i.+rley MacLaine's autobiographies in which she was depressed after the breakup of a relations.h.i.+p. As she sat in her hotel room in Stockholm, she ate an entire box of melba toasts spread with b.u.t.ter, because they were so tasty, while contemplating the ramifications of the breakup. Every time I crunch my way through pieces of melba with b.u.t.ter-a delight everyone should partake of at least once-I remember her story. Melba toast is also a perfect accompaniment to pate.

Preheat the oven to 300F. Cut 1 loaf of firm day-old or frozen bread into 1 1/4-inch-thick slices; then cut them diagonally in half or in quarters, depending on the size you want. Place cut slices in a single layer on an ungreased baking sheet. Bake for 45 minutes to 1 hour, or until they are crisp and evenly golden. Remove the toast from the oven and cool completely. Melba can be made a day ahead and stored in an airtight container at room temperature.

Sweet Rusks

Rusks, like melba toasts, are slices of yeast bread that have been dried in the oven until crisp. If you make your rusks with a sweet bread like panettone or cinnamon bread, they are suitable to serve for breakfast with jam or cream cheese and coffee or tea, or for dessert with puddings or ice cream.

Preheat the oven to 300F. Cut 1 loaf firm day-old or frozen bread into slices 1 inch thick and lightly spray with a b.u.t.ter-flavored cooking spray. Sprinkle one side of each slice lightly with brown or white sugar. Cut the slices diagonally into halves or quarters, cut out shapes with a biscuit cutter like hearts or half moons, or cut the slices into thick fingers, depending on the size and shape you want. Place the bread in a single layer on an ungreased baking sheet. Bake for 35 to 45 minutes, or until they are crisp and evenly golden. Let the rusks cool completely. These can be made a day ahead and stored in an airtight container at room temperature.

Pita Bread Crisps Serves 6

Prepare this recipe to serve with Hummus Hummus, Roasted Eggplant Dip Roasted Eggplant Dip, Hot Artichoke Dip Hot Artichoke Dip, or any of the other dips in the following appendix. If you'd like to make a lowfat version of these crisps, brush the smooth side of the pitas with an egg white that has been beaten until foamy instead of with the olive oil; then bake as instructed in the recipe.

6 homemade pitas Whole Wheat Pita Whole Wheat Pita1/2 cup olive oil cup olive oil Preheat the oven to 300F. Line a baking sheet with parchment paper. Split open each pita horizontally, making 2 thin rounds. Brush the smooth side of each round with olive oil. Place the rounds in a single layer on the baking sheet. Bake until crisp, about 20 minutes. Spread out the crisps on wire racks to cool completely; then break each round into 5 irregularly-shaped pieces. If the pitas lose their crispness before serving, reheat them for a few minutes in the oven.

Garlic Pita Toasts Makes 48 toast triangles

These toasts are baked for a much longer time than the Pita Bread Crisps, so they turn out more like a melba toast.

4 tablespoons unsalted b.u.t.ter1/3 cup olive oil or walnut oil cup olive oil or walnut oil1 to 2 cloves garlic, crushed6 homemade pitas Whole Wheat Pita Whole Wheat PitaKosher or sea salt, for sprinkling Preheat the oven to 300F. Combine the b.u.t.ter, oil, and garlic in a small saucepan. Heat until the b.u.t.ter is melted. Line a baking sheet with parchment paper. Cut each pita into quarters, then separate the top and bottom layers so you have 2 tri angles from each. Place the triangles on the baking sheet, rough side up, in a single layer. Brush the rough side lightly with the garlic mixture. Sprinkle the triangles with salt. Bake for about 50 minutes, until crisp and lightly golden. Serve at room temperature. Store in an airtight container for up to 5 days.

Focaccia Toasts

Any plain focaccia can be made into crostini and used as you would crackers for an appetizer. The crostini end up looking like oversized rusks. Use Italian Whole Wheat Flatbread Italian Whole Wheat Flatbread, Schiacciata Schiacciata, or Wine Focaccia Wine Focaccia. Store these toasts in an airtight tin for up to 3 days.

Leftover homemade focaccia, sliced into 1 1/3-inch-thick slicesOlive oil or olive oil cooking sprayCoa.r.s.e sea salt, optional Preheat the oven to 300F. Line a large baking sheet with parchment paper. The slices of focaccia will be as long as your baking pan was wide. Brush each side of the focaccia with olive oil, or spray with olive oil cooking spray. Sprinkle with coa.r.s.e sea salt, if desired: I prefer them plain. Arrange the focaccia sticks in a single layer on the baking sheet. Bake for about 30 minutes, or until the toasts are very crisp and lightly browned around the edges. They will be completely dried out and not at all soft. Cool the toasts on racks before serving.

Baguette Crostini Makes 20 pieces

The baguette shape is perfect for slicing and baking into little toasts to be used in place of crackers. Use fresh or day-old bread.

Twenty 1 1/4- to 1 1/2-inch-thick slices Cla.s.sic Baguette Cla.s.sic Baguette or or Pain de Paris Pain de Paris1/3 cup extra-virgin olive oil or olive oil cooking spray cup extra-virgin olive oil or olive oil cooking spray Preheat the oven to 400F. Arrange the bread on a baking sheet lined with parchment paper. Brush or spray both sides lightly with olive oil. Bake until lightly toasted, about 5 minutes. Let cool and serve immediately or store in an airtight container.

Lowfat Garlic Crostini Makes 24 large crostini, serves 8

This is a convenient alternative to brus.h.i.+ng oil or b.u.t.ter on the croutons.

6 slices country bread, quartered diagonally, to make 24 pieces2 cloves garlic, peeledOlive oil cooking spray Preheat the oven to 400F. Place the bread pieces in a single layer on a baking sheet. Bake for 5 minutes, or until lightly toasted. Remove from the oven and rub the toasted side lightly with a clove of garlic; it will be absorbed as you rub. Spray each toast with some cooking spray. Return to the oven and bake for an additional 3 minutes. Serve immediately or at room temperature within a few hours.

Appetizer Bread Cups Makes 48 appetizer sh.e.l.ls

Bread pressed into small m.u.f.fin cups and baked until crisp makes the perfect bite-sized containers for fillings like ratatouille, cold chicken liver mousse, goat cheese and fresh herbs, or chopped, marinated, roasted red peppers. You will need four m.u.f.fin tins with 11/2-inch cups to bake these all at once. Or you can bake them in batches.

Twelve 1 1/4-inch-thick slices homemade bread, crusts removed1/2 cup olive oil or nut oil cup olive oil or nut oil [image]Preheat the oven to 400F.

[image]Using a rolling pin on a clean work surface, roll and press each slice of bread until flat. Cut each slice into quarters and trim each quarter-slice to make it an even square, or use a 3-inch decorative cutter (scalloped edges look nice) to cut the bread. Using your fingers, press each piece into one cup of a 11/2-inch-cup m.u.f.fin tin. The corners of the squares will extend up out of the cups.

[image]With a small pastry brush, brush the inside of each bread cup with some oil. Bake the bread cups until crisp and golden brown at the edges, 7 to 10 minutes. Turn out the crisp cups onto a rack to cool completely before filling.

Croustades

I love serving food out of an earthy serving vessel like a croustade de pain de mie, croustade de pain de mie, an edible bowl made of bread. You remove the top and insides of a stale homemade loaf, such as an edible bowl made of bread. You remove the top and insides of a stale homemade loaf, such as French Sandwich Pain au Lait French Sandwich Pain au Lait, country bread, or any firm-textured white or wheat loaf. Then you fill the hollow with cheese, dip, creamed chicken, ragout, or sauteed or creamed vegetables. Croustades may be large or small, depending on the size loaf you begin with.

1 loaf (rectangular, square, or round) day-old white or whole wheat breadMelted b.u.t.ter, margarine, olive oil, or a b.u.t.ter-flavored or olive oil cooking spray

[image]Preheat the oven to 350F.

[image]Place the loaf on a baking sheet. With the tip of a knife, cut out a round from the top of the loaf, or turn the loaf on its side and slice a 2- to 4-inch slice off the top. Try to keep the round or slice intact, as it will serve as a lid. Pull out the inside of the bread (use it to make bread crumbs, if you wish), leaving at least a 1-inch-thick wall of bread all around. Brush or spray the inside of the hollowed-out loaf and the lid with the b.u.t.ter, oil, or cooking spray.

[image]Bake the hollowed out loaf, with its lid to the side, in the center of the oven until crisp, 20 to 30 minutes, depending on its size. Remove the bread bowl and lid from the oven, and let cool completely before filling. Croustades should be made the day they will be eaten.

Mushroom Ragout on Croutons Makes 8 large croutons, serves 4

A ragout is a thick stew, sometimes containing meat or game. Ragout comes from the French word ragouter, ragouter, "to stimulate the appet.i.te." Somehow a ragout is the perfect vehicle for using the wonderful bounty of dried mushrooms now offered in most supermarket produce departments. I think of this as the type of food served to the well-fed country folk in a Tolstoy novel, earthy and soul satisfying, in a day when gathering mushrooms for sustenance was a commonplace activity. Serve with cheese, fruit, and a simple salad. "to stimulate the appet.i.te." Somehow a ragout is the perfect vehicle for using the wonderful bounty of dried mushrooms now offered in most supermarket produce departments. I think of this as the type of food served to the well-fed country folk in a Tolstoy novel, earthy and soul satisfying, in a day when gathering mushrooms for sustenance was a commonplace activity. Serve with cheese, fruit, and a simple salad.

11/2 cups boiling water 1 ounce dried s.h.i.+take mushrooms cups boiling water 1 ounce dried s.h.i.+take mushrooms1 ounce dried chanterelle mushrooms1 ounce dried crimini mushrooms2 tablespoons olive oil2 cloves garlic, minced1 yellow onion, chopped2 cups domestic b.u.t.ton mushrooms, quartered1/2 cup dry white wine cup dry white wine1/2 cup cream cup cream1 tomato, peeled, seeded, and diced1 tablespoon fresh lemon juice8 large croutons large croutons1/4 cup minced flat-leaf parsley, for garnish cup minced flat-leaf parsley, for garnish1/4 cup minced chives, for garnish cup minced chives, for garnish

[image]Place the water in a bowl and add all the dried mushrooms. Let stand at room temperature for 30 minutes to 1 hour. Strain, reserving the liquid.

[image]Heat the oil in a large skillet. Add the garlic and onion, and saute until soft. Add the fresh and reconst.i.tuted mushrooms. Saute for 2 minutes. Add the reserved mushroom liquid and the wine. Turn the heat to medium-high and let the liquid reduce by half.

[image]Reduce the heat to low. Add the cream, tomato, and lemon juice. Simmer until thick, about 10 minutes. Season to taste. Place 2 croutons on each plate. Spoon the ragout over them and sprinkle with parsley and chives. Serve immediately.

Crostini with Red Pepper-Orange Rouille Makes 4 large crostini, serves 4

Rouille is a Spanish egg-oil sauce similar to mayonnaise, often made by hand using a mortar and pestle. These crostini are very good floating in fish or vegetable soups. If you don't want to use the raw egg yolk, go ahead and use the equivalent of a liquid commercial egg subst.i.tute.

One 7-ounce jar roasted red peppers, drained, rinsed, and patted dry1 clove garlic, mincedGrated zest of 1 orange1/2 teaspoon salt teaspoon salt1 egg yolk1/2 cup extra-virgin olive oil cup extra-virgin olive oilFour 1 1/2-inch-thick slices homemade country-style bread

[image]In a food processor, combine the peppers, garlic, orange zest, and salt. Process just until chopped. Add the egg yolk and puree until the mixture is smooth. With the machine running, gradually add the oil, processing until the mixture is thick. This rouille can be made up to 1 week ahead and refrigerated.

[image]Preheat the broiler. Broil the bread on a baking sheet until light brown on both sides. Spread one side of each slice generously with the rouille. Broil again just to heat through, about 30 seconds. Serve immediately.