The Bread Lover's Bread Machine Cookbook Part 7

11/2- OR 2-POUND-LOAF MACHINES4 large eggs, lightly beaten, at room temperature3 tablespoons warm water1 tablespoon olive oil2 cups unbleached all-purpose flour1 cup whole wheat or whole grain spelt flour1 teaspoon salt

Follow the step-by-step directions for Egg Pasta Egg Pasta beginning. beginning.

GREEN SPINACH PASTAMakes 11/2 pounds pasta, 7 to 8 servings pounds pasta, 7 to 8 servings This pasta is excellent with tomato sauces and cream sauces. T T

11/2- OR 2-POUND-LOAF MACHINES1/2 pound fresh spinach, washed pound fresh spinach, washed3 large eggs, lightly beaten, at room temperature1 tablespoon olive oil3 cups unbleached all-purpose flour1 teaspoon salt

[image]Place the spinach in a food processor fitted with the metal blade. Process to a puree. Remove the spinach and place in a small mesh strainer over a small bowl. Press out 2 to 3 tablespoons spinach juice. Reserve 3 tablespoons spinach puree.

[image]Follow the step-by-step directions for Egg Pasta Egg Pasta beginning, adding 2 tablespoons of the spinach juice and 3 tablespoons of the puree with the wet ingredients in Step 1. Adjust the texture of the dough ball using the reserved spinach juice. beginning, adding 2 tablespoons of the spinach juice and 3 tablespoons of the puree with the wet ingredients in Step 1. Adjust the texture of the dough ball using the reserved spinach juice.

SEMOLINA PASTAMakes 11/2 pounds pasta, 7 to 8 servings pounds pasta, 7 to 8 servings This pasta is very good with all tomato sauces, with meatb.a.l.l.s, with vegetable sauces such as pureed broccoli, with cream sauces such as balsamella, balsamella, and for baked pasta dishes. and for baked pasta dishes.

11/2- OR 2-POUND-LOAF MACHINES7/8 cup warm water cup warm water1 tablespoon olive oil2 cups unbleached all-purpose or bread flour1 cup semolina pasta flour1 teaspoon salt

Follow the step-by-step directions for Egg Pasta Egg Pasta beginning. beginning.

EARTH'S BOUNTY Whole Wheat, Whole-Grain, and Specialty Flour Breads

Whole Wheat Breads Light Whole Wheat BreadHoney Whole Wheat Breadb.u.t.termilk Whole Wheat BreadSoft Whole Wheat Dinner RollsLou's Daily BreadHealthy Whole Wheat ChallahOld-Fas.h.i.+oned Sesame-Wheat BreadToasted Sesame-Whole Wheat BreadThree-Seed Whole Wheat BreadIrish Potato Brown BreadFlax Seed Whole Wheat BreadDakota BreadHarper's LoafWhole Wheat Crescent Dinner Rolls100% Whole Wheat BreadTecate Ranch Whole Wheat BreadWhite Whole Wheat BreadSpelt BreadCracked Wheat BreadGraham Bread Rye Breads Scandinavian Light RyeSwedish Rye BreadLimpaBohemian Black BreadSour Cream RyePolish Beer Rye BreadSunflower Pumpernickel RyeCracked Rye Bread Specialty Flour Breads Cornmeal Honey BreadCornmeal and Hominy BreadPolenta-Sunflower-Millet BreadOrange-Buckwheat BreadBuckwheat-Millet BreadChestnut Flour BreadPolenta-Chestnut BreadBarley BreadCornell BreadMillet and Potato Long RollsQuinoa BreadTeff Honey BreadChickpea Flour BreadBrown Rice Flour BreadWild Rice Bread Gluten-Free and Low-Gluten Breads Gluten-Free Cinnamon Raisin BreadGluten-Free Mock Light RyeGluten-Free Ricotta Potato BreadGluten-Free b.u.t.termilk White BreadGluten-Free Chickpea-, Rice-, and Tapioca-Flour BreadLow-Gluten White Spelt BreadGluten-Free Almond and Dried Fruit Holiday Bread Multigrain Breads Three-Grain BreadWhole-Grain Daily BreadHoney Wheat Berry BreadSprouted Wheat Berry BreadGraham Indian BreadSennebec Hill BreadStonehenge BreadNine-Grain Honey BreadZo's 14-Grain BreadSuper-Grain Bread

WHOLE WHEAT BREADS.

Mention whole grain bread and one of the following images might spring to mind: heavy, dry, tooth-breaker. Any experienced baker knows there is some truth to each of those images, but in reality, whole grain breads can be hearty in flavor and still light textured. Whole wheat breads are part of a genre known as whole grain breads because whole wheat flours are ground from all the parts of the grain. A 100 percent whole wheat bread may be the quintessential whole grain loaf, a loaf that every baker wants to master, but there is room for the hand of creativity in whole wheat breads, too. They can be made with all different proportions of whole wheat flour, from a few table spoons to 50 or 75 percent. Differences in the grinds of different brands of flour also contribute slightly different textures to whole wheat breads. You will have your favorite brands of flour and will use them over and over again, but by varying the types you use, you can get a wider variety of whole wheat breads.

There are fine, medium, and coa.r.s.e grinds of whole wheat flour. Which one you use can make a big difference in how your bread turns out. Unless you order from a specialty mill, like Giusto's, though, bags of whole wheat flour are not generally labeled by their grind. This means that you have to buy different flours and figure out what grinds you have by looking at them and feeling them. In fine flour, all the parts of the grain-the germ, the bran, and the endosperm-are equally ground. It feels smooth. The finest grind of whole wheat flour makes a moist, fine-textured, but dark-colored and rich-flavored, bread. Coa.r.s.e and medium grinds disperse the bran and germ throughout the flour. You can easily see and feel them. The larger the pieces of bran, the coa.r.s.er the flour. The coa.r.s.er the flour, the coa.r.s.er the crumb will be and the heavier the finished loaf, because the sharp edges of the bran tend to cut the thin strands of stretchy gluten during rising. I note the grinds of various brands in the margin of my workbooks with comments like "Gold Medal, medium grind" or "Stone Buhr, coa.r.s.e grind." Many of my recipes in this book specify what grind of whole wheat to use in order to a.s.sure the best possible loaf.

The type of machine you own will dictate, to some extent, the whole wheat and other whole grain breads you can make. For doughs that call for half whole wheat and half white flour, white whole wheat, or some whole wheat pastry flour, you can use the Basic cycle. All machines are capable of handling the dough density produced by these proportions. For breads with a higher percentage of whole wheat flour or all whole wheat flour, you must use a machine that specifically has a Whole Wheat cycle, which indicates that the machine has a motor powerful enough to handle the heavy doughs. Even on these machines, if you hear the motor straining or pausing because the dough has stalled the paddle during the kneading, open the lid and use your plastic spatula to move the dough so that the machine can do its job. I also dribble some water onto the dough ball to soften it so that it can be kneaded more easily.

The more whole wheat flour you add to a recipe, the denser the baked loaf will be, and bread machine whole wheat breads often fill only two-thirds the capacity of the bread pan when they are finished baking. To compensate for this, some recipes call for more flour than usual, so don't worry if the proportions in this chapter look different than in the other recipes in the book.

If you are using the Basic cycle and find your whole wheat dough is still a bit too dense, you can use the "extra knead" technique, developed by the Innovative Cooking Enterprises group. This technique gives whole wheat breads, as well as breads containing specialty flours and multigrain breads, a stronger structure during their rising time and a lighter texture when they are baked. Simply let your machine go through the Knead 1 and 2 segments of the cycle, then press Stop and restart the cycle from the beginning, this time allowing it to continue until the loaf is finished.

Breads containing whole wheat flour will have a stiffer dough ball than you are used to in all-white flour breads. When you check the dough ball, press it with your finger. It should be firm yet springy, with plenty of moisture and rather tacky under the surface. The moisture will be slowly soaked up by the grains during the rises. Depending on the type of flour you have used, you will feel a smooth to sandy texture when you run your fingers over the dough ball.

Adjust a dry dough ball-one that looks s.h.a.ggy and leaves a lot of flour around the edge of the pan-by dribbling water in on top on top of the dough ball in of the dough ball in 1 1/2 teaspoon increments while the machine is running, rather like working with clay, or else the water will splash up and out of the pan (I know this from experience). This will slowly moisten the dough ball as it is kneaded. teaspoon increments while the machine is running, rather like working with clay, or else the water will splash up and out of the pan (I know this from experience). This will slowly moisten the dough ball as it is kneaded.

If the dough ball is too wet, add flour in 11/2-teaspoon increments or sprinkle it in from your fingers, around the sides of the dough ball under the paddle around the sides of the dough ball under the paddle, while the machine is running. Be careful to avoid the rotating blade. The dough ball will automatically pick up most of the flour. If the dough looks very moist around the paddle, it is okay; this moisture will be absorbed during the remaining kneading time.

When you make your own whole grain breads, you get exactly what you put into the machine-plenty of whole grain goodness, flavor, and nutrition with minimal sweetness from sugar. The tastes of these grains and flours are natural and earthy, and the aroma during baking is like no other type of bread. You can just inhale the healthful, nutty sweetness.

LIGHT WHOLE WHEAT BREAD.

All bakers want a good all-purpose whole wheat bread in their repertoire. Here it is. The b.u.t.termilk, called for in its powdered form, softens the grain, and there is an egg for richness and extra rising power. You can opt to use fresh b.u.t.termilk in place of the water, thereby eliminating the need for any dried b.u.t.termilk. This bread is excellent toasted.

11/2-POUND LOAF1 cup water1 large egg2 tablespoons vegetable or nut oil21/2 cups bread flour cups bread flour1/2 cup whole wheat flour cup whole wheat flour3 tablespoons dry b.u.t.termilk powder2 tablespoons dark brown sugar1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/3 cups water cups water1 large egg21/2 tablespoons vegetable or nut oil tablespoons vegetable or nut oil31/4 cups bread flour cups bread flour3/4 cup whole wheat flour cup whole wheat flour4 tablespoons dry b.u.t.termilk powder21/2 tablespoons dark brown sugar tablespoons dark brown sugar1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium or dark and program for the Basic cycle; press Start. The dough ball will be moist. (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.

HONEY WHOLE WHEAT BREAD.

This bread contains a bit more whole wheat flour than Light Whole Wheat Bread. There is a lot of honey for sweetness and the combination of milk and water for tenderness. This one is a slow riser, so don't despair. This bread is best eaten the day it is baked.

11/2-POUND LOAF1/3 cup water cup water1/2 cup milk cup milk1/4 cup honey cup honey1 large egg1 tablespoon b.u.t.ter, cut into pieces2 cups bread flour1 cup whole wheat flour1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1/2 cup water cup water2/3 cup milk cup milk1/3 cup honey cup honey1 large egg11/2 tablespoons b.u.t.ter, cut into pieces tablespoons b.u.t.ter, cut into pieces22/3 cups bread flour cups bread flour11/3 cups whole wheat flour cups whole wheat flour1 tablespoon plus 2 teaspoons gluten21/2 teaspoons salt teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon 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 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]The Baker's Glossary of Whole Wheat Flours and Other Milled WheatsThere are over thirty thousand different varieties of wheat, all belonging to fourteen basic wheat species, adapted to growing conditions from the Arctic to the tropics. Wheat was unknown to the pre-Columbian peoples of the Americas until the Spanish mariners brought some to Central and South America in the 1500s.Wheat is made into a larger variety of differently milled whole grain flours than any other grain. Some-times the flours are stone-ground or ground from organically grown wheat; these flours are superior in flavor and breadmaking elasticity. Whole wheat flours, like all whole-grain flours, contain a high percentage of oil and should be stored in the refrigerator to protect them from rancidity.Whole Wheat FlourWhole wheat flours are ground from the whole wheat berry, including the oil-rich bran and germ, giving them intensely nutty flavors. They are ground into a variety of fine to coa.r.s.e textures that bake up into chewy, crusty breads. Whole wheat flours tend to be slightly lower in gluten than bread flour and make dense breads, so I add plenty of extra vital wheat gluten to make a high-rising, springy loaf in the bread machine, and a good dose of fat to keep the bread moist. There must also be plenty of liquid in whole wheat bread doughs, as whole wheat flours continue to absorb it slowly during the rises. A whole wheat dough that is sticky during kneading will be surprisingly springy and only tacky to the touch by the Rise 3 part of a cycle. If you do have trouble getting these doughs to bake into nice, springy loaves, you might want to try adding a dough enhancer (see Bread Machine Baker's Hint: Dough Enhancers Bread Machine Baker's Hint: Dough Enhancers).Graham FlourNamed after whole grain proponent Sylvester Graham in the late nineteenth century, extra nutty and sweet graham flour is often confused with whole wheat flour, but it is very different. It makes a different tasting and a lighter bread because of the way it is ground; a coa.r.s.e grind, it contains all of the germ but only a portion of the bran. It may be subst.i.tuted one-to-one in whole wheat bread recipes. Graham flour breads are great favorites.White Whole Wheat FlourWhite whole wheat is a new strain of winter wheat that is especially sweet. Its hull is white instead of red, so the color of the whole grain flour it produces is light rather than ruddy. It has all the nutrition of whole wheat flour, but is more delicate in flavor because it lacks the phenolic compounds that are present in red-hulled varieties. It can be used as a subst.i.tute for all-purpose flour because of its light flavor, with no loss of light texture. Your bread will look like a light whole wheat bread. White whole wheat flour contains 12 to 13 percent protein. You can subst.i.tute 1 cup plus 1 tablespoon white whole wheat flour for each cup of regular whole wheat flour in a recipe.Whole Wheat Pastry FlourWhole wheat pastry flour is ground from soft wheat and is often used in bread doughs, such as for challahor sweet rolls, in combination with bread flour. It has just 9 to 10 percent protein, its low gluten making it best-suited for m.u.f.fins and quick breads.Wheat Bran and Wheat GermUnprocessed bran and wheat germ, which add color, nutrition, and fiber to breads, are by-products of milling white flours. Wheat germ and bran are separated from the endosperm, which gets ground into white flour, by the process known as bolting, likened to putting the ground grain through a fine sieve. Wheat bran is the indigestible outer coating of the wheat berry. It is pure fiber, and is used to add roughage and texture to a whole grain loaf. Wheat germ is the embryo seed section of a grain of wheat, which contains a great deal of nutrition in its natural oils, especially vitamins B and E. It must be refrigerated to prevent rancidity. Wheat germ can be used either raw or toasted; toasted it adds lots of nutty flavor to a bread. Don't add too much, though; the sharp fibers of wheat bran and wheat germ cut the gluten and will weigh down the dough considerably. Many diet.i.tians recommend some bran or wheat germ daily in a healthy diet.Spelt FlourSpelt wheat (an ancient wheat known as farro in Italy and d.i.n.kl in Germany) has less protein than regular whole wheats, but it has its own unique flavor. It is the wheat that was eaten most during the Middle Ages in Europe, but was used as long as five thousand years ago in the Middle East and Anatolia, which is part of Turkey. It has a tough outer husk that keeps the inner grain protected from oxidation and pollutants, so it is a favorite of organic bakers. Spelt is a fabulous bread flour with a strong wheaty aroma that is evocative of comfort. It rises high and has a soft texture. It is sometimes considered a non-wheat flour since it is low in gluten and suitable for some gluten-restricted diets. Spelt may be subst.i.tuted for regular whole wheat flour: Add 1 cup plus 1 tablespoon of spelt flour per cup of whole wheat flour or hold back on 1 to 2 tablespoons of liquid, since spelt is soft and absorbs all the liquid it needs very quickly.Semolina or Durum FlourCream-colored semolina flour, also called durum flour, is the finely ground endosperm of durum wheat used extensively in pasta making. It makes a delicious, high-protein addition to Italian-style breads and can be used interchangeably with flour made from kamut, a Montana wheat with a strong oat-sweet aroma. Semolina flour is not the same as semolina meal, which is a coa.r.s.e-ground cereal like farina (the ground endosperm of spring or winter wheat) or Wheatena (the ground whole grain wheat), and used in a manner similar to coa.r.s.e cornmeal.KamutAn ancient strain of wheat that is a relative of durum wheat, kamut, now grown in Montana, is gaining in popularity. The kernels are extra-large-three times the size of regular wheat-and are very hard. They absorb liquid very slowly and often need 1 tablespoon more water per cup of flour, but bake up into a nutty and b.u.t.tery tasting bread. Kamut flour can be subst.i.tuted in an equal amount for whole wheat flour in any of these recipes.Wheat BerriesA wheat berry is a whole grain of wheat. Wheat berries are often used in bread doughs, but they must be cooked or sprouted first to be edible. Add them to the machine at the beep for Extras, or between Knead 1 and Knead 2, rather than at the beginning with the rest of the ingredients. If you knead wheat berries too much, they will break down, the gluten will become stringy, and the dough will be a real mess.Cracked WheatCracked wheat is the whole wheat berry that has been coa.r.s.ely ground. It may be fine, medium, or coa.r.s.e, and any of these grinds can be used in these breads. You can add a little bit of uncooked cracked wheat to a bread dough, but for the best texture it must be cooked or soaked first, or you will have hard little nuggets in your bread. You can also use bulgur wheat, which is cracked wheat that has been parboiled and dried for faster cooking.Rolled Wheat FlakesRolled wheat flakes are steamed whole grain wheat that has been flattened between rollers, just like rolled oats. They will show up like flecks in the bread if added raw or, if cooked or soaked, will become part of the liquid ingredients for the dough.

b.u.t.tER MILK WHOLE WHEAT BREAD.

b.u.t.termilk was once drained off churned b.u.t.ter, but today it is cultured and incubated on skim milk for consistency, which is, of course, to the consumer's benefit. It is a delicious liquid that is perfect for use in breads. The tangy, b.u.t.tery flavor comes from lactose-fermenting bacteria that convert citric acid. Combined with yeast, there is a lot of fermenting going on, and the byproduct is a tender, flavorful bread. This bread is a delight in all its steps, from a.s.sembling the ingredients, through the baking cycle, to finally enjoying the bread itself.

1 1 1/2-POUND LOAF1 1 1/8 cups b.u.t.termilk cups b.u.t.termilk2 tablespoons canola oil2 tablespoons maple syrup11/2 cups whole wheat flour cups whole wheat flour11/2 cups bread flour cups bread flour1 tablespoon plus 1 teaspoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups b.u.t.termilk cups b.u.t.termilk3 tablespoons canola oil21/2 tablespoons maple syrup tablespoons maple syrup2 cups whole wheat flour2 cups bread flour1 tablespoon plus 2 teaspoons gluten2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast 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 Whole Wheat 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.

SOFT WHOLE WHEAT DINNER ROLLSMakes 16 dinner rolls For lovers of sweet whole wheat breads, these are the best whole grain dinner rolls. You can make them in any shape you choose; see Technique: How to Shape and Bake Soft Dinner Rolls Technique: How to Shape and Bake Soft Dinner Rolls for instructions. The sour cream makes these rolls tender and moist. Be prepared for the bread basket to be emptied! for instructions. The sour cream makes these rolls tender and moist. Be prepared for the bread basket to be emptied!

11/2- OR 2-POUND-LOAF MACHINES2/3 cup milk cup milk1/2 cup sour cream cup sour cream1/4 cup honey cup honey2 large eggs4 tablespoons b.u.t.ter or margarine, cut into pieces3 cups unbleached all-purpose flour1 cup whole wheat flour1/2 cup toasted wheat germ cup toasted wheat germ11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

[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]Grease a large baking sheet or line 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 minutes, until golden brown. Remove the rolls from the pans and let cool on a rack. Serve warm, or cool to room temperature and reheat before serving.

LOU'S DAILY BREAD This is my food writer friend Lou Pappas's house bread. She is an avid baker, so it must be good since she makes it on a regular basis. She uses the whey drained off homemade yogurt cheese for the liquid; I have subst.i.tuted nonfat milk, which is known as fat-free milk these days. Take care to remove only the zest-the colored part of the skin-from the orange. This is where the flavorful oil is; the white pith is quite bitter. I suggest a fine or medium grind of stone-ground whole wheat flour for this bread.

11/2-POUND LOAFZest of 2 oranges, cut into very thin strips11/4 cups fat-free milk cups fat-free milk2 tablespoons olive or walnut oil2 tablespoons honey15/8 cups whole wheat flour cups whole wheat flour11/2 cups bread flour cups bread flour1 tablespoon gluten11/4 teaspoons salt teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAFZest of 2 oranges, cut into very thin strips12/3 cups fat-free milk cups fat-free milk3 tablespoons olive or walnut oil3 tablespoons honey21/4 cups whole wheat flour cups whole wheat flour2 cups bread flour1 tablespoon plus 1 teaspoon gluten11/2 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]In a food processor, chop the orange peel fine, or chop it fine by hand.

[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 Whole Wheat 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.

HEALTHY WHOLE WHEAT CHALLAH.

Challah is usually made with all white flour. This whole wheat version is for people who like to have whole grains in all of their breads. It will have a denser texture than regular challah, but it has its own lovely character made into a twist and is richly flavored. It is moist and really great for sandwiches. This bread is a real surprise, even for bread lovers who never eat whole wheat bread.

11/2-POUND LOAF2/3 cup water cup water3 large eggs3 tablespoons vegetable oil2 tablespoons honey 11/2 cups whole wheat flour cups whole wheat flour11/2 cup bread flour cup bread flour11/2 tablespoons gluten tablespoons gluten1 tablespoon instant potato flakes11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1 cup water3 large eggs1/4 cup vegetable oil cup vegetable oil21/2 tablespoons honey tablespoons honey 2 cups whole wheat flour2 cups bread flour2 tablespoons gluten11/4 tablespoons instant potato flakes tablespoons instant potato flakes2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium or dark, and program for the Basic or Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) This is a moist dough ball. Do not add more flour during the kneading or the bread will be dry.

[image]When Rise 2 ends, press Pause, open the lid and lift the warm dough from the pan. Divide the dough into 2 equal portions. With the palms of your hands, roll each portion into a fat oblong sausage, about 10 inches long. Place the two pieces side by side. Holding each end, wrap one around the other, twisting each one at the same time, to create a fat twist effect. Tuck under the ends and replace in the pan in the machine. The twist shape will bake in the machine.

[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.

OLD-FAs.h.i.+ONED SESAME-WHEAT BREAD.

This is a recipe I adapted from one I used to make in the restaurant bakery for the dinner bread basket. It has a tender crumb from the combination of milk and water, and a bit of added texture and flavor from the sesame seeds. A favorite with my recipe testers, this slightly sweet, aromatic bread with the golden brown crust is best eaten the day it is made.

11/2-POUND LOAF3/4 cup water cup water3/8 cup milk cup milk2 tablespoons b.u.t.ter, cut into pieces 21/4 cups bread flour cups bread flour3/4 cup whole wheat flour cup whole wheat flour2 tablespoons light or dark brown sugar1 tablespoon sesame seeds1 tablespoon plus 1 teaspoon gluten11/2 teaspoons salt teaspoons salt 2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF3/4 cup water cup water3/4 cup milk cup milk3 tablespoons b.u.t.ter, cut into pieces 3 cups bread flour1 cup whole wheat flour3 tablespoons light or dark brown sugar1 tablespoon plus 2 teaspoons sesame seeds1 tablespoon plus 2 teaspoons gluten2 teaspoons salt 21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast 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 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.

TOASTED SE SAME-WHOLE WHEAT BREAD In the early 1970s I used to buy a moist, dense whole wheat bread at Barbara's Bakery, a small Palo Alto bread shop owned by entrepreneur Murray Jaffe. This was their signature bread, and if you didn't get there before noon, it would be sold out. Two essential tips for the best flavor and texture: use cold-pressed sesame oil, which is paler in color and milder than the toasted sesame oil used in Asian foods, and use fine-grind whole wheat flour.

11/2-POUND LOAF2 tablespoons sesame seeds 11/3 cups water cups water2 tablespoons honey3 tablespoons sesame oil 31/2 cups whole wheat flour cups whole wheat flour2 tablespoons gluten13/4 teaspoons sea salt teaspoons sea salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast2-POUND LOAF21/2 tablespoons sesame seeds tablespoons sesame seeds 12/3 cups water cups water3 tablespoons honey1/4 cup sesame oil cup sesame oil 41/2 cups whole wheat flour cups whole wheat flour3 tablespoons gluten21/4 teaspoons sea salt teaspoons sea salt 1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

[image]Place the sesame seeds in a dry skillet. Cook over medium heat, shaking constantly, until the seeds are lightly toasted, about 2 minutes. Set aside to cool.

[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 Whole Wheat cycle; press Start. (This recipe may be made using 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: Cla.s.sic Combinations of Bread and CheeseMy Favorite Grilled Cheese Sandwich

On soup and sandwich night, my mom used to make these in a hinged electric grill, which squished the grilled sandwich perfectly. The sandwich takes on many different characters depending on the cheese you use: an Oregon Tillamook cheddar, a Vermont raw cheddar, a mild Wisconsin Colby, or perhaps the English Double Gloucester. Vary the filling with a bit of crumbled goat cheese, cooked bacon strips, fresh tomato slices, sweet hot mustard, roasted canned or fresh green chile strips, sauteed mushrooms, deli smoked turkey, or Black Forest ham. Serve with a dill pickle spear, sweet pickle chips, or gherkins. The homemade bread makes the sandwich sublime.