The Bread Lover's Bread Machine Cookbook Part 6

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

JEWISH EGG BREAD.

Challah, meaning "offering" in Hebrew, is a traditional Jewish egg bread that, as far as I am concerned, has no peer. It is served with every Sabbath meal and on Jewish holidays. This nondairy version can be baked inside the machine, or the dough can be removed and shaped into a traditional braid or coil and then baked in the oven (see Technique: Jewish Egg Braid or Coil Technique: Jewish Egg Braid or Coil).

11/2-POUND LOAF3/4 cup water cup water2 large eggs1 tablespoon honey3 tablespoons vegetable oil3 cups bread flour1 tablespoon gluten11/2 teaspoons salt teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast1 tablespoon poppy or sesame seeds, for sprinkling2-POUND LOAF1 cup water2 large eggs plus 1 egg yolk11/2 tablespoons honey tablespoons honey1/4 cup vegetable oil cup vegetable oil4 cups bread flour1 tablespoon plus 1 teaspoon gluten2 teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast1 tablespoon poppy or sesame seeds, for sprinkling

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) During Rise 3, carefully lift the lid and sprinkle just the top of the dough with the poppy or sesame seeds. Close the lid to finish the rising and baking.

[image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

[image]Technique: Jewish Egg Braid or CoilMakes 1 large braided or coiled loaf

Jewish egg bread is steeped in symbolism. The three strands of the braid represent truth, peace, and justice. The poppy seeds on top represent the manna that fell from heaven in the desert to feed the wandering tribes according to the Old Testament. You can also shape this into a coil, a circular loaf with no beginning and no end, baked for Rosh Hashanah, the Jewish New Year.1 recipe Jewish Egg Bread Jewish Egg Bread dough dough1 egg white beaten with 1 tablespoon water1 tablespoon poppy or sesame seeds, for sprinkling, optional

[image]Line a large baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface.[image]To make a braided loaf: Divide the dough into 3 equal portions. Using your palms, roll each portion into a fat cylinder, 12 inches long for the 1 Divide the dough into 3 equal portions. Using your palms, roll each portion into a fat cylinder, 12 inches long for the 11/2-pound dough, or 14 inches long for the 2-pound dough, tapered at each end. Be sure the ropes are of equal size and shape. Place the 3 ropes parallel to each other on the baking sheet. Begin braiding from the center of the ropes rather than at the ends for a more even shape. Take one of the outside ropes and fold it over the center rope, then repeat the movement from the opposite side. Continue by alternating the outside ropes over the center rope. When completed, rotate the half braid and repeat the procedure from the middle out to the other ends. Adjust or press the braid to make it look even. Tuck the ends under, pinching the ends into tapered points.[image]To make a coiled loaf: With your palms, roll the entire portion of dough into a rope about 20 inches long. Place the rope on the baking sheet, with one end in the center. Coil the rope around that end to make a loose spiral. Pinch the end under. With your palms, roll the entire portion of dough into a rope about 20 inches long. Place the rope on the baking sheet, with one end in the center. Coil the rope around that end to make a loose spiral. Pinch the end under.[image] Cover the shaped dough loosely with plastic wrap and let rise at room temperature until the dough is almost doubled in bulk, 45 minutes to 1 hour. Do not let this dough rise longer before baking or it may collapse in the oven. Cover the shaped dough loosely with plastic wrap and let rise at room temperature until the dough is almost doubled in bulk, 45 minutes to 1 hour. Do not let this dough rise longer before baking or it may collapse in the oven.[image] Twenty minutes before baking, set the oven rack in the middle of the oven and preheat it to 350F. Twenty minutes before baking, set the oven rack in the middle of the oven and preheat it to 350F.[image] Beat the egg and water glaze with a fork until foamy. Using a pastry brush, brush the top of the loaf with some of the egg glaze and sprinkle with the seeds, or leave plain. Bake for 35 to 45 minutes, or until the loaf is deep golden brown and the bread sounds hollow when tapped on the bottom with your finger. Immediately remove the bread from the pan and place it on a cooling rack. Let cool to room temperature before slicing. Beat the egg and water glaze with a fork until foamy. Using a pastry brush, brush the top of the loaf with some of the egg glaze and sprinkle with the seeds, or leave plain. Bake for 35 to 45 minutes, or until the loaf is deep golden brown and the bread sounds hollow when tapped on the bottom with your finger. Immediately remove the bread from the pan and place it on a cooling rack. Let cool to room temperature before slicing.

POPPY SEED EGG BREAD.

This loaf with all white flour rises so dramatically that one set of proportions works best in either size machine. It is very much like regular challah, but made with dairy products, and the poppy seeds are distributed throughout rather than sitting on top, so it ends up cakelike. (Store your poppy seeds in the freezer, just like nuts, to keep them fresh.) My tester, Margery Schneider, doesn't store this bread in a plastic bag, but leaves the cut loaf cut side down on her breadboard overnight to retain the crisp crust. Serve with a savory b.u.t.ter for dinner, or with jam for breakfast and brunch.

11/2- OR 2-POUND-LOAF MACHINES1/2 cup milk cup milk3 large eggs2 tablespoons unsalted b.u.t.ter, cut into pieces3 cups bread flour1 tablespoon sugar1 tablespoon gluten2 teaspoons poppy seeds11/2 teaspoons salt teaspoons salt11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast teaspoons SAF yeast or 2 teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic or Tender cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

[image]Leftover Bread Cookery: Baked Fruit DessertsThese fruit desserts are really old-fas.h.i.+oned. They are the kinds of desserts you would eat when you visited your grandmother when you were young.Stuffed Baked Apples with Maple Creme FraicheServes 6

Baked apples are a real pleasure. They may be old-fas.h.i.+oned, but they are still a wonderful dessert, especially when made with fresh fall apples. If you can get extra-large, firm stuffing apples like Rome Beauties or Granny Smiths, they are the best, since they hold their shape nicely after baking. Serve with spoonfuls of maple-infused creme fraiche on the side.For the apples:1/2 cup dried cranberries cup dried cranberriesBoiling water6 large apples, washed and coredTwo 1-inch-thick slices homemade white, light whole wheat, or nut bread1/3 cup (2 ounces) pecans cup (2 ounces) pecans2/3 cup light brown sugar cup light brown sugar11/2 teaspoons ground cinnamon teaspoons ground cinnamon1/2 teaspoon ground nutmeg teaspoon ground nutmegPinch of ground cloves2 tablespoons brandy or Calvados, optional3 tablespoons unsalted b.u.t.terFor the maple creme fraiche:11/2 cups creme fraiche cups creme fraiche5 tablespoons pure maple syrup[image] To prepare the apples, place the cranberries in a small bowl and cover with boiling water to plump for 10 minutes. Peel the apples by cutting a spiral pattern around the entire apple with a sharp paring knife, starting at the bottom and cutting up to the top. Repeat with each apple. Place in a deep baking dish with the apples touching each other and set aside. To prepare the apples, place the cranberries in a small bowl and cover with boiling water to plump for 10 minutes. Peel the apples by cutting a spiral pattern around the entire apple with a sharp paring knife, starting at the bottom and cutting up to the top. Repeat with each apple. Place in a deep baking dish with the apples touching each other and set aside.[image] Preheat the oven to 325F. Preheat the oven to 325F.[image] Place the bread in a food processor and grind to coa.r.s.e crumbs; you will have about 1 Place the bread in a food processor and grind to coa.r.s.e crumbs; you will have about 11/2 cups. Add the pecans and pulse to chop. Add the brown sugar and spices; pulse to mix. Drain the cranberries, pat dry with a paper towel, and toss them with the brandy if you are using it. Combine the cranberries with the sugared crumbs. cups. Add the pecans and pulse to chop. Add the brown sugar and spices; pulse to mix. Drain the cranberries, pat dry with a paper towel, and toss them with the brandy if you are using it. Combine the cranberries with the sugared crumbs.[image] Fill each apple core with the filling mixture. Top each with Fill each apple core with the filling mixture. Top each with 1 1/2 tablespoon b.u.t.ter. Pour about a cup of water (or half water and half apple juice) into the baking dish and cover the dish with aluminum foil. Bake for 25 minutes, then remove the foil and bake for an additional 45 minutes. Baste 2 or 3 times during baking. tablespoon b.u.t.ter. Pour about a cup of water (or half water and half apple juice) into the baking dish and cover the dish with aluminum foil. Bake for 25 minutes, then remove the foil and bake for an additional 45 minutes. Baste 2 or 3 times during baking.[image] To make the maple creme fraiche, place the creme fraiche in a small bowl. Whisk in the maple syrup until smooth. Cover and refrigerate until serving. To make the maple creme fraiche, place the creme fraiche in a small bowl. Whisk in the maple syrup until smooth. Cover and refrigerate until serving.[image] Remove the apples from the oven and let stand at room temperature in the baking dish until cool enough to serve, or cover and refrigerate overnight to serve cold or reheated. Remove the apples from the oven and let stand at room temperature in the baking dish until cool enough to serve, or cover and refrigerate overnight to serve cold or reheated.Pear Brown BettyServes 6This warm baked winter fruit dessert, similar to a crisp and popular in America since colonial times, should really be called a "brown Bethy." Be sure to use pears that are ripe but still firm or they will disintegrate when cooked. This can also be made with apples. Serve with a pitcher of heavy cream on the side.Two 1-inch-thick slices homemade white or whole wheat egg bread1/2 cup light brown sugar cup light brown sugar1/4 cup sugar cup sugar2 teaspoons ground cinnamon1/2 teaspoon ground allspice teaspoon ground allspice1/4 teaspoon ground cloves teaspoon ground cloves8 firm pears (21/2 pounds), such as Bartlett or Bosc, peeled, cored, and sliced 1 inch thick pounds), such as Bartlett or Bosc, peeled, cored, and sliced 1 inch thick3 tablespoons fresh lemon juice1/4 cup apple or pear juice, or water cup apple or pear juice, or water1/3 cup unsalted b.u.t.ter, cut into pieces cup unsalted b.u.t.ter, cut into pieces[image] Preheat the oven to 375F. b.u.t.ter an 8-by-8-inch shallow baking dish. Preheat the oven to 375F. b.u.t.ter an 8-by-8-inch shallow baking dish.[image] Place the bread in a food processor and pulse to coa.r.s.e crumbs; you will have about 1 Place the bread in a food processor and pulse to coa.r.s.e crumbs; you will have about 11/2 cups. cups.[image] Combine the crumbs, sugar, and spices in a bowl. Toss the sliced pears with the lemon juice in another bowl. Combine the crumbs, sugar, and spices in a bowl. Toss the sliced pears with the lemon juice in another bowl.[image] Sprinkle the baking dish with 3 tablespoons of the spiced crumbs. Top with half of the pears and pour the juice or water over. Top with half of the remaining spiced crumbs; dot with 3 tablespoons of b.u.t.ter. Top with a final layer of fruit, crumbs, and b.u.t.ter pieces. Sprinkle the baking dish with 3 tablespoons of the spiced crumbs. Top with half of the pears and pour the juice or water over. Top with half of the remaining spiced crumbs; dot with 3 tablespoons of b.u.t.ter. Top with a final layer of fruit, crumbs, and b.u.t.ter pieces.[image] Bake for 35 to 40 minutes, or until bubbly and the fruit is cooked. Cool slightly and serve warm. Bake for 35 to 40 minutes, or until bubbly and the fruit is cooked. Cool slightly and serve warm.

VIRGINIA LIGHT ROLLSMakes 16 dinner rolls This basic all-white dinner roll dough is slightly sweet and fluffy, producing tender rolls with that well-loved, good b.u.t.tery flavor. I have given directions here for shaping the dough into finger rolls, but there are many shapes to choose from (see Technique: How to Shape and Bake Soft Dinner Rolls Technique: How to Shape and Bake Soft Dinner Rolls). Decide which whimsical shape you like and have a go. You can put seeds on these if you like. You can also prepare these ahead of time as Brown-and-Serve Dinner Rolls Brown-and-Serve Dinner Rolls.

11/2- OR 2-POUND-LOAF MACHINES1 cup plus 1 tablespoon milk3 tablespoons honey2 large eggs6 tablespoons b.u.t.ter or margarine, cut into pieces41/4 cups unbleached all-purpose flour cups unbleached all-purpose flour11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast4 tablespoons melted b.u.t.ter or margarine, for brus.h.i.+ng

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough ball will be soft, but add no more than 2 to 3 extra tablespoons of flour, as needed, if you think it necessary.

[image]Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured surface. Divide the dough in half, then roll each half into a 2- to 3-inch cylinder. With a metal dough sc.r.a.per or a chef's knife, cut the cylinder into 8 equal portions. Repeat with the second cylinder, making a total of 16 equal portions. Shape each portion like a miniature loaf by patting it into an oval, then rolling up from a short side to make a small compact cylinder about 4 inches long. Place the rolls in two rows of 8 with their long sides touching. Brush some melted b.u.t.ter on the tops of the rolls. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 45 minutes.

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

[image]Place the baking sheet in the center of the oven and bake for 25 to 28 minutes, until golden brown. Remove the rolls from the pan and cool on a rack. Serve warm, or cool to room temperature and reheat.

Brown-and-Serve Dinner RollsThese brown-and-serve instructions may be used for Virginia Light Rolls Virginia Light Rolls, as well as Soft Whole Wheat Dinner Rolls Soft Whole Wheat Dinner Rolls, or Squash or Pumpkin Cloverleaf Rolls Squash or Pumpkin Cloverleaf Rolls.[image] Mix, rise, and shape dinner rolls as directed in the recipe. Arrange the rolls in two 9-inch round cake pans, in two 9-by-9-inch ungreased disposable aluminum baking pans, or in disposable m.u.f.fin tins. Let rise until doubled in bulk at room temperature, about 30 minutes. Mix, rise, and shape dinner rolls as directed in the recipe. Arrange the rolls in two 9-inch round cake pans, in two 9-by-9-inch ungreased disposable aluminum baking pans, or in disposable m.u.f.fin tins. Let rise until doubled in bulk at room temperature, about 30 minutes.[image] Preheat the oven to 300F. Preheat the oven to 300F.[image] Bake in the center of the oven until the rolls are fully baked, but not browned, 15 to 20 minutes. Remove from the oven and cool completely on a rack in the pan. Place the pan of rolls in a heavy-duty plastic bag, or wrap in plastic wrap and then in a layer of aluminum foil, and refrigerate for up to 3 days or freeze for up to 3 weeks. You can bake half the rolls and eat them while fresh, and freeze the other half for later. Bake in the center of the oven until the rolls are fully baked, but not browned, 15 to 20 minutes. Remove from the oven and cool completely on a rack in the pan. Place the pan of rolls in a heavy-duty plastic bag, or wrap in plastic wrap and then in a layer of aluminum foil, and refrigerate for up to 3 days or freeze for up to 3 weeks. You can bake half the rolls and eat them while fresh, and freeze the other half for later.[image] To serve: Let the pan of frozen rolls thaw in the bag at room temperature or in the refrigerator overnight. Preheat the oven to 375F for 15 minutes. Bake the rolls until golden brown, 10 to 14 minutes. Serve immediately. To serve: Let the pan of frozen rolls thaw in the bag at room temperature or in the refrigerator overnight. Preheat the oven to 375F for 15 minutes. Bake the rolls until golden brown, 10 to 14 minutes. Serve immediately.

EGG BAGELSMakes 16 bagels Bagels differ from other yeast breads because after the dough is risen and shaped the bagels are immersed in boiling water to give them their characteristic firm, chewy interior. They are really fun to make. Be easy on yourself with the forming; homemade bagels will never be as evenly shaped as commercial ones, but they taste incredible. While all bagels are not egg bagels, I find the addition of eggs makes for a slightly lighter homemade version; bagel dough tends to be very dense. Split, toast, and serve these bagels with b.u.t.ter and jam or with lox and cream cheese.

11/2- OR 2-POUND-LOAF MACHINES1 cup water2 large eggs11/2 tablespoons vegetable or canola oil tablespoons vegetable or canola oil4 cups bread flour1 tablespoon sugar or malt powder1 tablespoon gluten2 teaspoons fine kosher salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast3 to 4 quarts water2 tablespoons fine kosher salt1 egg yolk beaten with 2 table spoons water, for glazeSesame, poppy, caraway, or fennel seeds, for garnis.h.i.+ng

[image]Place the water, eggs, oil, flour, sugar, gluten, salt, and yeast in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle or the Bagel cycle; press Start.

[image]When the Dough cycle ends, bring the 3 to 4 quarts of water to a rolling boil in a deep stockpot. Turn the dough out onto a lightly floured work surface; the dough will be stiff. Divide the dough into fourths. Divide each quarter into 4 equal portions. Shape each portion of dough into a smooth round, tucking the excess dough underneath. Flatten with your palm. Poke a floured finger through the middle of the ball. Stretch the hole with your fingers to make it about 1 inch in diameter. Spin the dough around your finger to expand the hole; the hole will be quite large as you spin, but will shrink slightly when you stop. Set the bagel aside on the work surface while forming the others. Let the bagels rest on the work surface for 15 minutes; they will need no further rising after this.

[image]Preheat the oven to 375F and line 2 baking sheets with parchment paper.

[image]Add the 2 tablespoons salt to the boiling water (this will flavor the crust). Reduce heat to medium-high to maintain a slow rolling boil. With a curved slotted spatula, lower 4 bagels into the gently boiling water. They will drop to the bottom and then rise to the surface after about 4 minutes. As they come to the surface, turn the bagels and boil them 3 minutes on the other side (a total of 7 minutes for each bagel). This goes very quickly. Remove from the boiling water with a slotted spoon and place 1 inch apart on the prepared baking sheet. Repeat with remaining bagels.

[image]Place the seeds on a plate. Brush the bagels with egg glaze and press each raw bagel into the seeds to coat the top. Bake for 30 to 35 minutes, or until deep golden. Remove from the baking sheets and let cool on racks. Eat the bagels the day they are baked or freeze for up to 1 month.

ENGLISH m.u.f.fINSMakes 1 dozen 3-inch m.u.f.fins English m.u.f.fins really should be named American m.u.f.fins, as they are the pure Yankee offshoot of the griddle-baked Celtic crumpet and bannock. This is my favorite recipe, adapted from the late Jane Grigson, the esteemed British food writer and journalist. These never fail to delight and amaze people who never thought of an English m.u.f.fin as a homemade specialty. They are more substantial than the store-bought variety. Store these m.u.f.fins, wrapped tightly in plastic, in the refrigerator or freezer after baking. To serve, pull them apart with a fork and toast them. Serve with lots of sweet b.u.t.ter and a fruit curd, or use them for your eggs Benedict.

11/2- OR 2-POUND-LOAF MACHINES11/2 cups fat-free milk cups fat-free milk2 tablespoons unsalted b.u.t.ter, melted1 large egg41/2 cups unbleached all-purpose flour cups unbleached all-purpose flour2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast1/3 cup yellow cornmeal or coa.r.s.e semolina, for sprinkling cup yellow cornmeal or coa.r.s.e semolina, for sprinkling

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough ball will be soft and very slightly moist. The softer you leave the dough, the lighter the m.u.f.fins. You can always add a bit more flour when you remove the dough from the machine.

[image]Lightly sprinkle the work surface with cornmeal or semolina. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto the work surface and, with a rolling pin, roll into a rectangle about 1 1/2 inch thick. Sprinkle the top surface with cornmeal or semolina to prevent sticking while rolling. Cut out the m.u.f.fins with a 3-inch biscuit cutter or with the rim of a drinking gla.s.s. Roll out the tr.i.m.m.i.n.gs and cut out the remaining m.u.f.fins. Cover with a clean tea towel, or place them in the refrigerator if they are rising too fast while the others are baking. inch thick. Sprinkle the top surface with cornmeal or semolina to prevent sticking while rolling. Cut out the m.u.f.fins with a 3-inch biscuit cutter or with the rim of a drinking gla.s.s. Roll out the tr.i.m.m.i.n.gs and cut out the remaining m.u.f.fins. Cover with a clean tea towel, or place them in the refrigerator if they are rising too fast while the others are baking.

[image]Preheat an electric griddle to 350 to 375F, or heat a cast-iron stovetop griddle over medium heat until a drop of water sprinkled on the griddle dances across the surface. Lightly grease the surface.

[image]Immediately place several m.u.f.fins on the hot griddle. Cook for about 10 minutes on each side, turning them when they are quite brown. English m.u.f.fins take time to bake all the way through, and they will swell and be very puffy while baking. Remove the m.u.f.fins from the griddle with a spatula and let cool on a rack.

Freezing BreadFreezing is a simple and safe method of preserving food. Although fresh is best when it comes to yeast and quick breads, frozen baked goods do retain excellent flavor and are good to have on hand. Please remember that the freezer compartment of a refrigerator does not achieve a true deep freeze, but is intended for short-term storage. It will keep foods well for a few months, but for safe long-term storage, you should freeze at 0F or below. Maximum storage time in a home freezer for all bread and rolls is 3 months.To freeze bread and rolls, bake according to the recipe. For sweet rolls and sweet breads, bake completely but do not glaze or ice. Place on a rack and let cool to room temperature. Wrap whole or presliced loaves first in good-quality plastic wrap and then in aluminum foil or in a plastic freezer bag. Rolls can be stored in a double layer of freezer bags. Label and date the loaves or rolls if possible; you will be surprised at how similar everything looks when frozen.To thaw, let the loaf or rolls stand at room temperature for about 3 hours or in the refrigerator overnight, completely wrapped to preserve moisture. Yeast breads may be refreshed, or thawed, in a 350F oven. Place an unsliced loaf, au naturel or wrapped in aluminum foil, in a preheated oven for about 15 minutes to crisp the crust and heat it through. Sliced breads may be refreshed in a toaster without defrosting or microwaved for 15 seconds. Rolls reheat best wrapped in foil, as they dry out quickly.After sweet bread or sweet rolls are thawed and reheated, glaze, ice, or dust with powdered sugar just before serving.

HAMBURGER BUNS AND HOT DOG ROLLS.

11/2-pound dough makes 8 round sandwich buns or long rolls2-pound dough makes 12 round sandwich buns or long rolls

Keep bags of these in the freezer for impromptu barbecues and picnics. The sandwich buns are nice and soft, perfect for sloppy joes and summer tomato and mayonnaise sandwiches. The long rolls are good for ricotta with arugula and tomatoes, turkey and cheese, and, of course, hot dogs or bratwurst. These rolls are really good-the kind you look for in the super-market but can rarely find.

11/2-POUND LOAF1 cup water1 large egg4 tablespoons unsalted b.u.t.ter, cut into pieces2 tablespoons sugar3 cups bread flour1/4 cup nonfat dry milk cup nonfat dry milk2 tablespoons instant potato flakes1 tablespoon gluten11/2 teaspoons salt teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast1 egg yolk beaten with 1 tablespoon water, for glaze11/2 tablespoons sesame seeds, for sprinkling tablespoons sesame seeds, for sprinkling2-POUND LOAF11/4 cups water cups water1 large egg6 tablespoons unsalted b.u.t.ter, cut into pieces3 tablespoons sugar4 cups bread flour1/3 cup nonfat dry milk cup nonfat dry milk3 tablespoons instant potato flakes1 tablespoon plus 1 teaspoon gluten2 teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast1 egg yolk beaten with 1 tablespoon water, for glaze11/2 tablespoons sesame seeds, for sprinkling tablespoons sesame seeds, for sprinkling

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

[image]Line a large 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. With a dough knife, divide the 11/2-pound dough into 8 equal portions or the 2-pound dough into 12 equal portions. For hamburger buns form each portion into tight rounds. For long rolls, flatten each portion into an oval about 6 inches long and rolling up tightly from a long end to form a cylinder. Place the rolls on the lined baking sheet at least 1 inch apart. Press with your palm to flatten each roll. Cover loosely with plastic wrap and let rest for 30 minutes.

[image]Preheat the oven to 375F.

[image]Brush the rolls with the egg glaze and sprinkle with sesame seeds. Bake for 15 to 22 minutes, depending on the size of the roll, until lightly browned. Remove the rolls from the sheet with a spatula and let cool completely on a rack. Slice in half horizontally to serve.

Pasta Doughs from Your Bread Machine Until lately, unless you lived in an Italian neighborhood or were invited to an Italian family dinner, it was rare to see fresh pasta. In the past decade, the availability of a wide variety of fresh, frozen, and factory-made premium dried pastas (from old Italian families like de Cecco and Ronzoni) has exceeded all hopes-to the delight of hungry diners.

Fresh pasta dough is easily made in any bread machine that has a motor capable of mixing heavy whole grain doughs. This is one of the newly discovered uses for the bread machine. Some manufacturers, like Oster, even have a special setting just for pasta making. You make the dough in the machine, let it rest, then roll it out by hand or in a pasta machine. The no-fuss ease of making your own pasta dough in the bread machine is a satisfying culinary adventure.

Semolina di grano duro, known as semolina or durum flour, is an ingredient in most all pastas, in combination with all-purpose flour. It is an important flour because it dries out quickly, and produces pasta that cooks to a firm bite rather than becoming mushy, since it doesn't absorb a lot of water. Semolina flour is important if you are making extruded pasta. Many cooks use bread flour for their pasta, which is just as good. Egg noodles are made from unbolted all-purpose flour, which makes a tender pasta. In northern Italy, pasta is made from spelt flour, known as farro farro.

The easiest noodles to make at home are the ones that are cut from a sheet into various sizes, wide lasagna strips, ribbons of fettuccine, and thin strands of tagliarini. Each shape can be served with a number of luscious sauces, or simply with garlic, olive oil, and Parmesan cheese. I think the dough for egg pasta is the easiest for beginners; the eggs tenderize the stiff dough.

The following are the most popular shapes cut from homemade pasta. Remember that they will look different than machine-produced pastas.

Fettuccine-Also called tagliatelle tagliatelle, this is the most common homemade noodle. The dough is rolled up and cut into slices about 1 1/4 inch wide. inch wide.

Tagliarini-The thinnest noodle, cut into a 1 1/16-inch width. Tagliarini is great in soups. Capellini d'angelo Capellini d'angelo, or angel's hair, is the thinnest tagliarini and can only be cut with a machine.

Lasagna-These noodles are 2 to 3 inches wide and about 10 inches long, or the length of your baking dish. Long strips are cut from flat sheets of rolled-out dough with a plain or fluted pastry wheel. Since they cook so quickly, I often don't cut them into strips, but make the sheets close to the size of my baking dish. You don't need to precook fresh lasagna noodles before a.s.sembling the dish.

[image]The Toolbox: Equipment for Making PastaIn your pasta-making toolbox, you will need: A long hardwood rolling pin, a dough sc.r.a.per, and a wooden or plastic pastry board if you will be rolling and cutting the pasta by hand.

A pasta machine if you will be rolling and cutting by machine. (Hand-cranked models from Atlas and Imperia are the simplest and least expensive. Simac Pasta Matic and Kitchen Aid Food Preparer are also able to extrude pasta.) A wooden drying pole or rack, clean kitchen towels, or a baking sheet dusted with flour, for drying the pasta.

A slotted spoon, wooden pasta fork, or Chinese mesh strainer for stirring the pasta while it cooks and a colander for draining it if you plan to cook the pasta right away.

EGG PASTAMakes 11/2 pounds pasta, 7 to 8 servings pounds pasta, 7 to 8 servings Egg pasta is excellent with all sorts of fresh or cooked sauces-like ragu, marinara, bolognese, pesto, white clam sauce, cream sauces-and pasta frittatas, baked pastas, with sauteed mushrooms and peas, timbales, cannelloni, manicotti, and in soups.

11/2- OR 2-POUND-LOAF MACHINES4 large eggs, lightly beaten, at room temperature2 tablespoons warm water1 tablespoon olive oil2 cups unbleached all-purpose or bread flour1 cup semolina pasta flour1 teaspoon salt

[image]Place all the ingredients in the bread pan according to the order in the manufacturer's instructions. Program for the Dough or the Pasta Dough cycle; press Start. Set a kitchen timer for 7 minutes. When the timer rings, check the dough ball that has collected on the blade. It should be firm but pliable. If it is too dry, add a couple drops of water while the machine is kneading. If it is too moist, sprinkle in some all-purpose flour, a teaspoon at a time. Reset the timer for 3 more minutes. When the timer rings, press Stop to cancel the cycle. (These recipes are not suitable for use with the Delay Timer.) [image]Remove the dough from the pan. Form into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes. (The dough can be refrigerated at this point for up to 3 days, but bring to room temperature before rolling out.) The dough is now ready to roll out and cut as desired.

[image]To roll the dough by hand: Dust your work surface with all-purpose flour. Divide the dough into 3 equal portions, keeping the reserved dough b.a.l.l.s covered to prevent drying out. Place the ball of dough on the work surface and with the rolling pin, roll back and forth. Then begin to roll in one direction, away from you. Make a quarter turn and roll in the other direction until the dough stretches into a rounded rectangle about Dust your work surface with all-purpose flour. Divide the dough into 3 equal portions, keeping the reserved dough b.a.l.l.s covered to prevent drying out. Place the ball of dough on the work surface and with the rolling pin, roll back and forth. Then begin to roll in one direction, away from you. Make a quarter turn and roll in the other direction until the dough stretches into a rounded rectangle about 1 1/8 inch thick. Roll the dough around the rolling pin and unroll to stretch the dough further (this is how the old Italian grandmothers do it). Keep the dough as thin and as light as possible. Work quickly, as the dough dries out. inch thick. Roll the dough around the rolling pin and unroll to stretch the dough further (this is how the old Italian grandmothers do it). Keep the dough as thin and as light as possible. Work quickly, as the dough dries out.

[image]To cut the dough by hand: Sprinkle the dough with flour and bring the 2 opposite ends of the dough together in the center. Repeat 2 more times, until you have a tight double jelly roll of pasta. Hold the roll with one hand and, with a sharp chef's knife in the other, slice into Sprinkle the dough with flour and bring the 2 opposite ends of the dough together in the center. Repeat 2 more times, until you have a tight double jelly roll of pasta. Hold the roll with one hand and, with a sharp chef's knife in the other, slice into 1 1/8, 1 1/4-, or 1 1/2-inch-wide thin, medium, or wide noodles. You can slip the dull edge of the knife under the center of the dough and lift the noodles, they will unravel over the knife. Or lift the noodles with your fingers.

[image]To roll the dough with a pasta machine: Attach the pasta machine onto your counter and set the smooth rollers to the widest opening. Dust your work surface with all-purpose flour. Divide the dough into 4 to 6 equal portions, keeping the reserved dough b.a.l.l.s covered to prevent drying out. Place the ball of dough on the work surface and press to flatten, to a width no wider than the opening of the machine. Run the dough through the machine. Dust with flour as necessary. Fold in thirds and run through the machine again. Run the dough through the machine 2 more times, but don't fold the dough again. Attach the pasta machine onto your counter and set the smooth rollers to the widest opening. Dust your work surface with all-purpose flour. Divide the dough into 4 to 6 equal portions, keeping the reserved dough b.a.l.l.s covered to prevent drying out. Place the ball of dough on the work surface and press to flatten, to a width no wider than the opening of the machine. Run the dough through the machine. Dust with flour as necessary. Fold in thirds and run through the machine again. Run the dough through the machine 2 more times, but don't fold the dough again.

[image]Set the notch on the machine to the next smallest setting and run the dough through the rollers. Continue rolling and stretching the dough, using a smaller setting each time, until the smallest setting is reached. Most machines have 6 graduated settings. You can skip some settings. The dough strip will be long and delicate.

[image]To cut the dough with a pasta machine: Adjust the cutting mechanism of the machine to the desired width and run the dough through to cut. You can run the cut pasta directly out onto a baking sheet dusted with some semolina. Adjust the cutting mechanism of the machine to the desired width and run the dough through to cut. You can run the cut pasta directly out onto a baking sheet dusted with some semolina.

[image]To dry the pasta: Transfer the cut pasta to a drying rack, a floured towel, or a floured baking sheet. As one layer is filled, place a sheet of parchment over the pasta on the baking sheet, and continue to layer the pasta and sprinkle lightly with flour to keep from sticking. Cut into desired lengths with a sharp chef's knife. Let the pasta air dry at least 20 minutes before cooking or freezing. Transfer the cut pasta to a drying rack, a floured towel, or a floured baking sheet. As one layer is filled, place a sheet of parchment over the pasta on the baking sheet, and continue to layer the pasta and sprinkle lightly with flour to keep from sticking. Cut into desired lengths with a sharp chef's knife. Let the pasta air dry at least 20 minutes before cooking or freezing.

[image]To cook the pasta right away: Bring 4 quarts of water to a boil over high heat for each pound of pasta. Add 1 tablespoon of cooking oil and 1 Bring 4 quarts of water to a boil over high heat for each pound of pasta. Add 1 tablespoon of cooking oil and 11/2 tablespoons salt. Then immerse the pasta. Cook for 2 to 3 minutes, stirring a few times to separate the strands, then as the water comes to a low boil again, begin to taste test. Remove a strand from the pot; it should be slightly firm to the bite, not mushy. This happens fast! Pour the cooked pasta into a colander in the sink to drain. Don't rinse with cold water. Return it to the pan in which it was cooked and toss with some b.u.t.ter or oil, then serve as soon as possible with your sauce. tablespoons salt. Then immerse the pasta. Cook for 2 to 3 minutes, stirring a few times to separate the strands, then as the water comes to a low boil again, begin to taste test. Remove a strand from the pot; it should be slightly firm to the bite, not mushy. This happens fast! Pour the cooked pasta into a colander in the sink to drain. Don't rinse with cold water. Return it to the pan in which it was cooked and toss with some b.u.t.ter or oil, then serve as soon as possible with your sauce.

Freezing InstructionsYou can freeze the pasta dough ball for up to 1 month, defrosting overnight in the refrigerator before bringing to room temperature and rolling out. Or you can freeze your noodles in single-serving bundles on a baking sheet, then transfer to a plastic freezer bag. Frozen noodles can be cooked in the boiling water, but the cooking time will be about 2 minutes longer.

VARIATIONS.

Herb Egg Pasta Add 2 tablespoons minced flat-leaf parsley, 2 tablespoons minced fresh basil, and 2 table spoons minced fresh marjoram to the flour in the bread pan. Use milk in place of the warm water. This pasta is excellent with cheese sauces such as fonduta fonduta, with ricotta and parsley, and with olive oil sauces.

Black Pepper Egg Pasta Add 1 heaping tablespoon of finely ground black pepper to the flour in the bread pan. This pasta is very good with vegetable, tomato, and b.u.t.ter sauces.

WHOLE WHEAT EGG PASTAMakes 11/2 pounds pasta, 7 to 8 servings pounds pasta, 7 to 8 servings This pasta is excellent with vegetable, sausage, tomato, and cheese sauces, like gorgonzola.