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A Master Baker’s 300-Plus Favorite Recipes
for Perfect-Every-Time Bread—From Every
Kind of Machine

BETH HENSPERGER
ILLUSTRATIONS BY KRISTIN HURLIN

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CONTENTS
America’s New Bread Box

ORIENTATION
Batterie de Cuisine: Know Your Bread Machine
Making Bread

DAILY BREADS:
White Breads and Egg Breads

White Breads
One-Pound Loaves
Egg Breads

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

Whole Wheat Breads

Rye Breads
Specialty Flour Breads
Gluten-Free Breads and Low-Gluten Breads
Multigrain Breads

TRADITIONAL LOAVES:
Country Breads and Sourdough Breads

Country Breads
Sourdough Breads

ALL KINDS OF FLAVORS:

Breads Made with the Produce of the Garden, Orchard, and Creamery

Herb, Nut, Seed, and Spice Breads

Mixes and Some Special Breads Created from Them
Savory Vegetable and Fruit Breads
Stuffing Breads
Cheese Breads
CIRCLE, SQUARES, AND CRESCENTS:
Pizzas and Other Flatbreads

SWEET LOAVES:
Chocolate, Fruit, and Other Sweet Breads

Breakfast Breads
Coffee Cakes and Sweet Rolls
Chocolate Breads
Holiday Breads

EXPRESS LANE BREAD:

No-Yeast Quick Breads

JAMS, PRESERVES, AND CHUTNEYS

in Your Bread Machine

APPENDIX 1
Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers

APPENDIX 2
To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables

Index

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 AMERICA’S NEW BREAD BOX
The bread machine. An all-in-one appliance that is certainly an innovation
in a time-honored craft, a bread machine creates fresh, satisfying, full-
flavored yeast breads with no compromise of standards. A large part of the
reason that people get so much joy from bread machine baking has little to
do with the appliance itself but comes from the deep emotional value of
making bread. Bread machine baking brings the same rewards as any
other type of baking. Whether you went out and bought a new machine,
inherited one from a friend who never used it, or picked one up at a
rummage sale, you will be thrilled with the results. Quite simply, bread
machines make fantastic bread.

Bread machines are not only easy to use but inspire you to customize your
own baking cycles and end up turning out breads that rival supermarket
loaves and even some bakeries, with their thin, crisp crusts and even, soft-
textured crumb. Bread machine baking requires so little of your time that
you can enjoy the luxury of fresh bread every day, the way things ought to
be. When all the hassle of baking is removed, you can enjoy the entire
process—from shopping for ingredients to hearing the cries of delight from
appreciative eaters. With its impressive repertoire of recipes, bread
machines can produce bread for everyone and every lifestyle: on-the-go
moms with little children, bakers who have physical disabilities that might
prevent them from preparing bread by hand, and lots of folks who love the
fact that baking good bread now includes the chance to get tech-y. The
bread machine has won over many people already skilled at baking by
hand, but it has also reached many who were not inspired to learn to bake
bread by an older method. Through the bread machine they were introduced
to, and are now hooked on, the evocative aroma, taste, and texture of
homemade bread.
As someone who was professionally trained as a baker and worked in the
field for twenty-five years, naturally I always encouraged fledgling bakers
to make bread by hand, using their senses to become familiar with yeast
doughs. But once I began making doughs with the bread machine, I found
that bread machine baking is a type of baking unto itself. When you bake
with a machine, the technical part of the process is taken out of your hands,
but once I began to allow bread machine baking to stand on its own merits
and ceased comparing the process to making bread by hand, the bread
machine gave me the freedom to endlessly create and improvise on a few
fundamentals. I began to really enjoy the results, too! The loaves are
different, perhaps, than handmade loaves, but they are beautiful and
delicious in their own right.
Contained in this machine that is the size of an old-fashioned bread box are
an internal motor that turns a kneading blade, a nonstick mixing and baking
canister, an electric coil to bake the loaf, and a microcomputer that tells the
machine how to take your loaf right through the traditionally hands-on
procedure. Electronics control the motor, temperature, humidity, and all of
the timing, and can even store a recipe file in the bread machine’s memory
bank. The machine can weigh anywhere from fifteen to twenty pounds and
definitely commands your visual attention as it sits on the kitchen counter.
Once you get used to how different it is from the method of preparing bread
by hand—in which you have to be watching, waiting, and noting times and
your constant presence is needed—you will see how convenient this
method’s minimal handling of the dough is and how the fixed timing of the
rising and baking cycles eliminates guesswork. The machine truly does the
work, leaving you free to do something else while your bread is being
prepared. The process is nothing short of magical.
I feel compelled to warn you that this type of baking is very addictive.
When each loaf turned out better than the last, I was glad to have hundreds
of recipes to test. The amount of actual hands-on baking time, after deciding
which bread to make and assembling the ingredients, is just minutes. And
then, aside from putting away the ingredients and wiping up a bit of flour
on the counter, there is no cleanup, which is remarkable for a craft that is
known for being messy.

To set the process in motion, all you do is assemble, measure, and pour the
ingredients into the bread pan, which serves as the mixing canister, then
push a button to specify a setting and another to program the timer, if you
wish. The machine mixes, kneads, deflates, allows for the proper rising
time, bakes, and often cools the loaf, all automatically. The machine does it
all—you don’t need to know how to bake bread to use it.

With a bread machine, a light, high loaf is the result of using a precise,
carefully measured liquid-to-flour ratio in conjunction with the machine’s
perfectly controlled series of risings. The controls may also be set to
“Dough Only” so that the machine can be used just for the mixing-
kneading-rising process, after which you can shape the loaf yourself and
bake it in your home oven for bread that looks more like the loaves you’re
used to. Most bread machine models have a specific setting to produce the
crisp crust and airy texture characteristic of bakery-style baguettes and
artisan breads, although bread machine loaves will differ in shape from their
authentic relatives. You may wish to shape these kinds of doughs by hand
into whimsically formed dinner rolls or round country-style loaves and then
bake them in a conventional oven. You can almost hear the old French
baker sighing, “C’est un scandale!” at the mere thought of automating his
revered techniques.

A loaf of bread made in the machine is, just like handmade bread, superior
in nutrition, texture, and taste to its commercially produced, store-bought
cousin. Homemade bread is free of additives, colorants, preservatives, and
chemical fixatives. Whenever you have such control over what you put in
your bread, you are almost guaranteed quality. While hand-wrought loaves
boast an appealing visual charm, each loaf baked in the machine is the same
shape as its baking pan. Even so, I find that the loaves fresh from the
machine have their own special beauty, eliciting oohs and ahhs from the
most stalwart bakers. The aroma and sight of homemade bread are
powerfully good— just try to resist tearing off the end of one of these still-
warm loaves. These sensory experiences are part of baking’s pleasure.
In baking, breads are traditionally defined by the kind of flour used,
whether they have yeast or not, their shape, and their added flavorings, all
of which give each bread its intrinsic character. Within this book, the
recipes vary in each of these regards, with something designed for every
type of baker—an impressive variety of breads, from the simple and
familiar to the innovative and challenging. There are breads for the health
fanatic, breads for those with a sweet tooth, and even breads for those who
cannot eat gluten. There are breads loaded with familiar and not-so-familiar
ingredients, inventive flat breads, and even artisan breads using the old
techniques, adapted here for the bread machine. You will recognize the
better-known breads, such as egg breads, yeasted white and whole-grain
breads, pumpernickel and other ryes, and French bread. The rich and
evocative sweet holiday breads, breakfast breads, flatbreads and focaccia,
and some of the quick breads may be new areas for you to discover. There
is a section on baking with commercial bread mixes and one devoted to
pizza, a distinct favorite of home bread machine bakers. You can learn to
make them all if you choose. This collection is composed largely of recipes
that are made from start to finish in the machine. They are based on classic
formulas that never go out of style because they are the prescribed universal
laws of baking. Each simple ingredient reveals undertones of flavor created
by the time-honored, ageless principles of harmony and balance in baking.
Good, fresh ingredients need little to unlock their natural flavors.

When you have made just a few loaves in the bread machine, you will
already have acquired the confidence that you are a good baker, and you
will happily find that your loaves are suitable for accompanying meals,
making sandwiches or toast, or using in other recipes. Whether you bake for
daily consumption or for the festive holiday, baking with the bread machine
is an opportunity to showcase your well-cultivated or newly awakened
talents as a baker.
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 ORIENTATION

BATTERIE DE CUISINE: KNOW YOUR BREAD MACHINE

The following sections will help you become familiar with your machine.
They demystify the hardware, offer criteria for how to choose a machine,
and help you figure out what types of bread can be made in your machine.
There is a lot of practical information here; you will refer to it often.

Taking Stock of Your Machine

Whether you are acquiring a new machine, looking to begin using one that
you purchased or received as a gift, or wanting to better utilize the one
you’ve owned for a while, begin with this guide to understanding the
components of a bread machine. There are many manufacturers and models
of bread machines to choose from. They range from the simple, offering
just a few basic cycles, to the more complex, with many cycles and
features, and the ideal machine for you depends on what kind of baking you
do. This is a place for experimentation. The section on cycles and settings
(here to here) will help you understand those functions better. Whether
simple or complex, it is important for you to know that all bread machines
make bread exactly the same way, using the same progression of steps
within the cycles. There is a machine for every pocketbook. Prices range
from $49 to $400 (sales and discounts are frequently offered), with plenty
of models priced in between the economy machines and the sophisticated
“luxury” models. Prices generally reflect the number of features the
machine has: The more features, the more the machine costs. The prices for
the most elaborate and highest-quality machines are now $200 to $400,
which is remarkable, since just a few years ago you could pay double that
amount for a similar machine. There is no one perfect machine; which
machine you use is a very personal decision, and you, the baker, will adapt
to your machine quickly. All the machines make great bread.
=
Before we proceed to the basics given here, I should tell you that there are a
few not-so-pleasant characteristics common to all bread machine models.
All machines operate at a high noise level during the kneading (how high
depends on the action of the motor, and an intense action is desirable). But
you will quickly get used to your machine’s pings, pangs, bangs, creaks,
and bumps. Manufacturers of newer models have made strides to produce
quieter machines in response to consumer demand. Sometimes the baking is
uneven, leaving you with a loaf that is shaped, cooked, or browned
differently in different parts. Caution must be used in handling the machine
or any parts of it during the baking cycle while the machine body radiates
heat. The baked bread may occasionally stick in the baking pan (this
generally occurs only with the thinner-walled baking pans). The loaves are
oddly shaped as compared to traditional hand-shaped ones, and sometimes a
slight depression occurs in the top of the loaf caused by over-rising in the
warm machine (this doesn’t hurt the loaf, which is still delicious). The
bread machine is not total perfection, and some models may be easier to use
than others. Be prepared to familiarize yourself with the idiosyncrasies of
your machine.

Understanding the following basic components will help acquaint you with
your machine or narrow down the choices to fit your needs.

What are the bread machine’s dimensions? Bread machines are all
countertop appliances, but they have a wide variety of dimensions.
Consider your counter space; a machine should fit in a safe place with
minimal activity around it, as the body is very warm or even hot while
functioning. It should rest about 4 inches away from all walls and
cupboards. Make sure there is room above to open the lid; most machines
are taller than they are wide. Some machines are quite compact and space-
efficient, under 14 inches high and 14 inches wide, while others are much
larger, allowing two loaves to bake at the same time.

What size loaf does the machine make? Although machines are
categorized by pound size, the volume of the loaves is really what differs in
different size machines. (A loaf that contains nuts and dried fruit, for
example, may be the same size as a loaf that is made with just the basic
ingredients, but it will weigh more.) Still, it has become the convention of
bread machine manufacturers to designate the volume of a machine in terms
of a loaf weight, so that is the terminology used throughout this book. A 1-
pounder is a small loaf, a 1½-pounder is a medium loaf, and a 2- or 2½-
pounder is large. There are machines that turn out 3-pound loaves if you
need a lot of bread. A machine can always make a smaller loaf, but not a
loaf larger than the capacity of its pan. Figure out what your needs are
based on how many people will be eating the bread you make. A single
person or a couple would consume the 1- or 1½-pound sizes. A medium
family would eat the 1½-pound loaf, and for more than four people, a 2-
pound loaf is popular (at this writing, it is the top-selling size). There are
also a few 2½-pound-loaf machines on the market.

What shape is the loaf? The unconventional loaves that come out of a
bread machine take their shape from their baking pans, and each loaf bears
the distinctive mark of the automatic bakery—the hole in the bottom
created by the kneading paddle. There are three loaf shapes: round or tall
cylindrical (this cube shape is popular since it slices perfectly on the
horizontal to fit in a toaster or sandwich bag), vertical rectangle (the most
common and similar to a commercial loaf shape but with fuller sides), and
long horizontal (the most similar to a large, standard bread pan and
considered by some to be the most attractive loaf—these need two blades to
mix the entire dough properly). The vertical rectangle is taller than it is
wide, and the long horizontal is oblong. (See here for illustrations of the
bread pans and the loaves they make.) Though this has nothing to do with
the shape, I would also note that some brands have heavier aluminum
baking pans than others. Bread bakes most evenly in thicker pans.

Does the lid have a viewing window? Most machines have a small viewing
window. While it tends to fog up during the kneading, it does clear again.
The window is really good for seeing if the dough has over-risen up to the
window and threatens to push open the lid, or for peering in during the
baking, when you can’t lift the lid. Many veteran bread machine bakers like
to be able to completely remove the lid for easy cleaning.

Is the machine a basic or a multifunctional model? There are basic cycles

that mix, knead, and bake white bread, fruit and nut breads, and light whole
wheats. The newer machines have lots of extras: Jam cycle, Whole Wheat
cycle, French Bread cycle, Pizza Dough cycle, and Quick Bread/Cake
cycle. If you are into heavier whole wheat and whole-grain breads, you will
be glad to have a model with a Whole Wheat cycle; it will have the power
necessary to drive the blade through heavy doughs. The kneading and rising
in this cycle are also geared toward heavier doughs. Some models might
even double as a pasta dough maker, a rice cooker, a yogurt maker, or a
butter churner! Older models tend to have only the basic features, and some
economically priced newer models are rather basic, too. What type of
machine you have probably depends on what type of bread you make most.
Basic models may meet all the needs of most home bakers, although extra
features can be fun to experiment with. Along with more functions comes
the need for more digital programming.

The built-in timer enables you to delay the start of the cycle so that the
bread will be ready when you want it, up to twenty-four hours after you
load and program the machine. Some old models don’t have a removable
kneading blade; I consider it a must to be able to remove and wash it
properly. A handful of machines stop when you open the lid; some people
prefer this, and others dislike it. Some models have an extra crisping or
cool-down phase (which sucks the hot air out of the machine, different from
Keep Warm), which could be important if you are not around to remove the
bread when it is done.

Does the machine have an audible alert to remind you when to add extra
ingredients? It is convenient for the basic cycle to beep as a reminder to
add embellishments such as raisins or nuts midway through the kneading so
that they are not pulverized during the mixing. A machine can have this
feature built into one or many of its cycles. If your machine does not offer
this signal, it is easy enough to set your own kitchen timer to add the extras
on your own. See here for more information.

Does your machine’s digital screen tell you what phase of the cycle it is
in? My testers all seemed to like this indicator feature. You don’t have to
peek, listen, or write down times to gauge where you are. I tend to use the
cycle indicator more often than the timer to judge how close the bread is to
being done.
Does your machine have a power saver memory? The power saver lets the
machine restart where it left off in the event of a brief blackout or if the
plug is accidentally pulled out mid-cycle. If the machine does not have the
power saver feature, you would have to start the machine from the
beginning of the cycle again instead of resuming the process where it left
off. No matter what machine you are using, if a power outage happens
during the baking part of a cycle, you won’t be able to retrieve the loaf at
all. (However, dough could be removed and baked in a conventional oven.)
The standard time limit of the power saver memory is 60 minutes.

How many kneading paddles does your machine have and are they
removable? Kneading paddles are not standard across machines, as you
might think. If you plan to use your machine frequently for dough, two
paddles are the way to go. They can knead the dough almost as effectively
as some mixers and by hand mixing. Removable paddles make cleaning
easier and give you the option to remove them before the final rise and
bake.

What information does the owner’s manual provide? A complete and

easy-to-understand owner’s manual is a real help. This book offers a great
deal of information regarding all aspects of bread machine baking, from
descriptions of various features, to troubleshooting, to tips for cleanup. It
will tell you the important specifics about your machine, such as the order
in which ingredients should be added and how to program the various
cycles and the Delay Timer.

Is service support offered for the machine? Most bread machine

manufacturers offer a toll-free customer support line to assist you with any
troubles that arise in your use of the machine. A good help line can help you
assess whether a problem is caused by the baking method or a faulty
machine. A bread machine does have some replaceable parts, which can
easily be repaired at an authorized service center. Don’t attempt home
repairs. Finally, be kind to your nonstick pan and paddle; they cost $40 to
$60 to replace.
Features: Cycles and Settings
In the owner’s manual, after acquainting you with the parts of the machine,
the basic steps to remove and replace the bread pan, and the order in which
to place the ingredients in the pan, each manufacturer will list the features,
also referred to as the modes of operation or cycles, of the machine. This
list of cycles lets you know what types of breads you can make with your
machine and the amount of time it takes to make a loaf on each of these
settings. Most booklets tell you in a chart how long each cycle, and even
each part of a cycle, takes; the times are a bit different for each brand of
machine. All machines have at least four of the following cycles.

Basic
This setting is also known as Basic Bread, Basic Mode, Basic Wheat,
Standard, or White. This is the all-purpose setting you’ll probably use most
often. The cycle takes three to four hours, depending on your machine. It is
the cycle for white breads and whole wheat or whole-grain breads that
contain more than 50 percent bread flour. This cycle can also be used for
country breads if you don’t have a French Bread cycle. Within this cycle
there is sometimes the further choice of “Quick” or “Rapid.” (Some
machines have you program for this separately. See information about the
“Quick Yeast Bread” cycle). On many of the newer machines, there will be
a beep during the Basic cycle to identify when to add any extra ingredients,
such as raisins or nuts.

Sweet Bread
The Sweet Bread cycle allows doughs with a higher fat and sugar content to
rise more slowly. This cycle has a longer rise and a lower baking
temperature, about 250°F, since the crust of a sweet bread will brown
quicker. There is usually a beep in this cycle for the addition of extra
ingredients, such as chopped glacéed fruit or nuts. Many sweet breads are
also mixed on the Dough cycle, shaped, and baked in the home oven.
Fruit and Nut
Also known as the Raisin Mode or Mix Bread cycle, the Fruit and Nut
setting is used for recipes that require the addition of nuts, seeds, chocolate
chips, or dried fruit to the dough. This way the extras are not overmixed or
pulverized during the vigorous blade action of the kneading phase of the
cycle. Many of the newer machines have this audible alert built into the
Basic and Whole Wheat cycles, rather than in a separate cycle. When the
beep sounds, simply open the lid and pour in the extras. If your machine
does not have this cycle, use the Basic cycle for breads made with these
ingredients. The audible alert is not a necessity; see here for information on
adding extra ingredients. Sometimes, if I want to vary the color or taste of a
bread, I do add the extras, such as onions and nuts, at the beginning of the
cycle so that the kneading action smooshes them and they more or less
disintegrate into the dough.

Variety
This was a common feature on the older machines. The Variety cycle runs
about the same length of time as the Basic cycle. It has a beep and displays
a signal to “shape” so that you can remove the dough after the second rise,
fill and shape it by hand, and then return it to the baking canister for a final
rise and the baking. You could use this cycle for a cinnamon swirl or
monkey bread. This is a fun feature. If your machine does not have it, you
can program for the Basic cycle, press Pause to interrupt it after Rise 2,
remove the dough and shape it, and then return it to the pan and press Start
to resume the cycle and bake the bread.
Dough
This setting may also be known as the Rise or Manual cycle. This is the
setting to use when you want to mix and rise a dough in the machine, then
remove the dough, shape it by hand, and bake it in your oven. Doughs
prepared on this setting are intended to be shaped into traditional loaves or
in special ways, such as cloverleaf dinner rolls, egg twists, pizza, croissants,
bread sticks, or bagels, and baked in the oven. You can adapt your favorite
recipes for this cycle, with respect to using quantities that will fit in your
machine (see here for information about maximum capacities). Remove the
dough at the beep and proceed to shape as directed in the recipe. Within this
cycle is sometimes the further choice of Basic Dough, Quick Dough, or
Italian Dough.

Whole Wheat
This cycle is also known as the Whole Grain or Basic Wheat mode. This
setting allows heavy whole-grain flours a nice long kneading time and an
extra, and slightly longer, rising time as compared to the Basic cycle,
producing a lighter, higher loaf. This is really nice for all sorts of whole
wheat breads made with more than 50 percent whole-grain flour. It should
definitely be used for 100 percent whole wheat or whole-grain breads, and
for breads containing specialty flours, such as barley or spelt. Within this
cycle is sometimes a further choice of Basic or Quick. On many of the
newer machines, there will be a beep during this cycle to identify when to
add any extra ingredients, such as raisins or nuts. Models that preheat at the
beginning of some, but not all, of their cycles generally do preheat in the
Whole Wheat cycle.
French Bread
There is often a European, Crisp, or Homemade setting for the same
purpose. This cycle has become the new rage in bread machine baking. Use
this setting for crusty country breads with no fat or sugar that need longer
rising times, giving the yeast a good long while to do its work. This is also
the setting to use for sourdough breads made with yeast. The baking
temperature is at the high end, about 325°F. The breads baked on this cycle
are crisp crusted with a fine-textured, chewy inner crumb. Some bakers like
a dark crust on their country breads.

Quick Yeast Bread

While the newer models have this cycle as an option within the Basic,
Whole Wheat, and Dough cycles, some older models have it as a separate
cycle. Also known as Bake (Rapid), Turbo, Quick Bake, or just Quick, this
program is specifically designed for use with fast-acting (instant) or quick
rise yeast. This cycle skips the second rise, shortening the entire cycle time
by forty-five minutes to one hour. You can make virtually any yeast bread
recipe on this cycle. See your manufacturer’s manual to find out how to
adjust the yeast. When using this cycle, it is very important that the
ingredients be at room temperature when you put them in the machine. The
time the yeast has to work is already shortened; having the ingredients
slightly warm at the start ensures that the yeast will get activated right
away. In general, this shortened cycle does still give you a very nice loaf of
bread. This cycle, or the One Hour cycle, is the one to use for gluten-free
yeast breads (here to here) since these doughs require less rising time. Note
that this cycle is not the same as the Quick Bread cycle.
One Hour
The One Hour cycle is a second type of abbreviated cycle that, as its name
implies, produces bread in one hour. Even faster than the Quick Yeast Bread
(or Rapid) cycle, the One Hour cycle cuts out more than one rise. It, too,
requires the use of fast-acting (instant) or quick-rise yeast. Your
manufacturer’s manual will tell you how to adjust the yeast in a recipe for
this cycle. I find that there is a loss in flavor and keeping quality to breads
made on this cycle, so I don’t recommend using it. The One Hour cycle can
be used in place of the Quick Yeast cycle though when making gluten-free
yeast breads (here to here).

Bake Only
In some machines there is a Bake Only cycle so that a dough that has been
prepared on the Dough cycle can be shaped and then returned to the bread
machine for baking. You could use Bake Only for a cinnamon swirl bread,
or for baking a hand-mixed or a commercial dough. This is the setting to
use if you made a dough and planned to bake it in a regular oven, and, well,
changed your mind. The Bake Only cycle is invaluable when a cycle ends
and a loaf is not quite done baking. You can program Bake Only to continue
baking in increments for up to two hours. If you are doing lots of different
types of baking, you will use this cycle.

Quick Bread
This setting, also known as Cake, is for non-yeast batters leavened with
baking powder or baking soda, such as quick breads and loaf cakes. This
cycle mixes the ingredients (although older machines require that the
mixing be done by hand and the batter poured into the pan without the
kneading blade installed) and bakes without any rise time. There is an
option for further baking at one-minute intervals. This cycle works well
with packaged commercial mixes for corn bread, quick bread, and pound
cake. On some models you have to program the bake time for this cycle;
with others it is automatically built into the cycle.
Program
Some machines have a function that lets you manually change the cycle
times to whatever you want them to be, letting you increase a kneading,
rising, or baking time as needed. You can also create your own recipes and
program in all the times for them, and the machine will keep the
instructions in its memory. This is a feature that I find people use only when
they have become very proficient with the basic baking cycles. (It’s also
called Personal Baker.) Some models also have SMART technology that
allows recipes to be stored in the cloud and are available with a touch of the
control panel.

Jam
Some machines have a setting for small-batch fresh fruit refrigerator jams
(not jellies), with or without pectin. This cycle can also make chutneys and
fruit butters. To prevent leakage and overspills, make jam only in a machine
that is designed to do so. Be sure to read the chapter on jams in this book
(here to here) and the guidelines it provides; there are strict proportions to
respect.

Other Cycles
Some machines have Sandwich or Tender cycles for breads with a finer
texture than those baked on the Basic cycle. Use these cycles for recipes
that contain more fat and eggs, ingredients that make a softer bread. As
machines become more sophisticated, continue to expect more features.
Some machines now offer a Pizza Dough cycle, a Bagel Dough cycle, and a
cycle specifically for gluten-free breads (which can also be made on the
Quick Yeast Bread or One Hour cycles in other machines). Pasta Dough can
have its own cycle but can easily be made on the Dough cycle in any
machine designed to handle heavier doughs. There are Low Sugar Bread,
Rice Bread, Rice Flour Bread, and Italian Bread cycles with adaptions for
very specific ingredients—less sugar or more protein—and specialized
kneading, rising, and baking times to suit the recipes. Cycles could also
include Fermenting, Yogurt, Pickled Vegetables, Roasted Nuts, and even
one for making jerky.
In addition to their baking cycles, bread machines have some or all of the
following features:

Delay Feature
Almost all machines have a Delay Timer, which allows you to place the
ingredients in the bread pan, choose the baking cycle, and program the
machine to begin the process of mixing and baking your dough 3½ to 24
hours later. This is a popular feature since it enables you to program the
machine at night and wake up to fresh bread in the morning or have fresh
bread ready when you get home from work. I have noted throughout the
book which recipes are not suitable for this cycle, but please remember that
whenever you program the machine for a delay of even a few hours, you
should not make a bread that calls for any fresh ingredients, such as milk,
eggs, or cheese (including cottage cheese, sour cream, or yogurt), bacon, or
fresh vegetables. Ingredients such as these can grow harmful bacteria at
room temperature that can result in food poisoning. Many bread machine
recipes call for dry milk and powdered eggs, which are safe to use with the
Delay Timer.
In order to get optimum results using the Delay Timer, it is important that
the yeast not come in contact with the salt (which would inhibit its rising
power) nor with any liquid (which would activate it before the mixing
began) when the ingredients are standing in the bread pan. Add the liquid
ingredients first, then the salt, then all the dry ingredients, and finally the
yeast at the end (or switch this order around if your machine so requires).
Many bread machine books stipulate this precaution for all their recipes, but
it is only really necessary when using the Delay Timer.
Preheat
Some machines have a Preheat or Rest period, which was created so that
you could put ingredients at cold and warm temperatures into the machine
and have them at a uniform temperature by the time the mixing starts.
(Perhaps a throwback to the days of warming the flour on the oven door to
take off the chill and encourage the best rising?) This allows the yeast to
perform at optimum capacity. This phase lasts from 15 to 30 minutes.
Remember that there is no blade action, so the machine will be quiet during
this phase. In some of the more sophisticated machines you can bypass this
step; in others you cannot. Some machines have it built into every baking
cycle; others just have it on the Whole Wheat cycle. Some people like this
feature, believing it produces better bread, and some don’t, since it adds
time to the whole process. You can use the Program setting (if your machine
has it, to bypass the Preheat cycle.

Crust Control
In addition to choosing the cycle for your loaf, most models offer a setting
that, by varying the baking temperature or timing slightly, gives you the
choice of a light, medium, or dark crust. You are choosing how your loaf
will look when it is finished baking. Some models have just two crust
choices, Bake (Light) or Bake (Normal), which are built into their Basic
cycle. The crust setting, because it does change the baking time and often
the temperature, also affects the doneness of a loaf. I usually use the
medium or normal crust setting for basic and whole-grain breads, but I
almost always check the loaf to make sure the bread has baked all the way
through. (See here for information on how to check for doneness.)
If the crust on your bread is too light and the loaf is underdone, next time
set the crust setting for dark; if the crust is too dark and the bread is
overbaked, set it for light. Some people like light crusts on whole wheat
breads and dark crusts on their French breads. I set the crust on medium or
dark for artisan and country breads and on light for sweet breads, which
brown more quickly due to their higher sugar content. Since the specific
ingredients in loaves often have a lot to do with how their crusts brown, it is
a good idea to experiment with the crust settings.
Loaf Size
This setting asks you to choose the size loaf you will be making —1, 1½, or
2 pound. With this feature, each size loaf has slightly different cycle times
and bake times.

Pause
The Pause button allows you to interrupt a cycle at any point and resume
again where it left off. This is different from pushing Stop/Reset, which
cancels the entire cycle. Most of the machines now have a Pause button, but
some of the older or less expensive models do not. If your machine does not
have this feature, you may wish to skim some of the more complex recipes
in this book before making them—there are a few recipes that require this
feature in order to manipulate the cycles.

Cool Down or Keep Warm

Bread recipes always state that the loaf needs to be removed from the pan
immediately after baking to prevent it from getting soggy. The Cool Down
or Keep Warm feature allows the loaf to stay in the baking chamber as some
heat or a fan evaporates the excess moisture and pushes it out of the
machine. This is not a separately programmable cycle, but like Preheat, it is
a feature preset within one or more of the bread cycles on many machines.
If you do not remove your loaf from the machine when the baking has
finished and press Stop, a machine that has this feature will automatically
go into a Cool Down or Keep Warm mode. The bread will be very moist if
it stays in the machine on this mode. Without this feature, expect bread that
stays in the machine after baking to be wet and soggy. I advise you not to
leave a loaf in the machine on this mode unless it is absolutely necessary,
when you have used the Delay Timer, for example, or if you are off taking a
nap while the machine is running. Surprisingly, I found that country breads
benefited from this Cool Down/Keep Warm phase, as it thickened the crust.
Whole wheat breads, rather than getting soggier, dry out too much if left in
the machine through this part of a cycle.
MAKING BREAD
The following sections are very important to understanding the process of
baking in your bread machine. It would be worthwhile to familiarize
yourself with this information before baking from this book.

The Ingredients
All loaves are a combination of flour, leavening, salt, and liquids. The
equation is so simple that each loaf is only as good as the ingredients that
you use to make it. Additional ingredients such as sweetening, eggs, fat, or
other flavor enhancers like cheese and herbs produce loaves of different
flavors and with individual characters. I include vital wheat gluten in the
following list of basic ingredients since it is an essential ingredient in every
recipe that is baked in a machine.

Flour
Grains are milled into a powder called flour. This is the foundation of all of
the bread we make. Milling is a complex process we take for granted when
we buy our 5-pound sacks of flour. Professionals in the flour industry
evaluate each crop of grain for protein levels, gluten strength, water
absorption, and mixing tolerances. Flours are carefully blended by each mill
to give you consistently good bread from scratch.
Wheat makes the flour most commonly used for breads because of its high
absorption ability. There are various types and qualities of wheat, and many
different flours are milled from it. Bread machine loaves work best with
bread flour. Bread flour can also be labeled “high gluten flour” or “best for
bread.” Bread machine bakers usually have a favorite brand, sometimes
labeled “For the Bread Machine” on the package. These blends have a high
gluten content that develops well with machine mixing. All bread flour
makes a tall, springy loaf. You can also use all-purpose flour in the bread
machine if you add enough vital wheat gluten to boost its protein content.
All-purpose flour with gluten added can be used in place of bread flour in
any recipe in this book. Some recipes here do call for standard all-purpose
flour because they are baked outside the machine.

As you grow familiar with your machine, you can use combinations of
wheat germ, cracked wheat, rolled grains, whole wheat flour, all-purpose
flour, and other flours to create loaves in an infinite variety of flavors,
textures, and muted earth tones. Every flour absorbs a different amount of
moisture and does so at a different rate. Remember that the more non-wheat
flour you use in proportion to wheat, the denser the loaf and the slower the
rising time. Also, remember that proper measurements make a good loaf. If
you don’t add enough flour, no matter what the type, you will have a
collapsed loaf (collapsing from the top or in from the sides) that is often
uncooked in the center. If you add too much flour, you will have a dough
that strains during the kneading process and bakes into a hard, dense, heavy
ball.
Vital Wheat Gluten
Although vital wheat gluten is not a core ingredient when making bread by
hand (the gluten contained in the flour is enough to produce a high loaf
when mixing and kneading by hand), I single out gluten here as a main
ingredient for bread machine baking because all my testing has shown that
it yields a better loaf when added to the dry ingredients. Gluten is called for
in most of the recipes in this book. It helps make loaves rise higher and
gives them more volume. Vital wheat gluten—also known as just plain
gluten—is made by washing the starch from the endosperm in wheat,
leaving pure plant protein that is dried, ground, and marketed as a powdered
extract. It is not a flour. Gluten becomes stretchy during mixing and
kneading and is a premium dough conditioner because it helps trap the
rising CO2 in its strong meshwork, making a puffier loaf. If you are
experimenting with your own recipes, I recommend using 1 to 2 teaspoons
of gluten per cup of white bread flour and 1½ to 3 teaspoons of gluten per
cup of whole-grain flour for an exquisite texture. Sometimes, I add double
that if I have a stiff all–whole wheat dough or am using a recipe calling for
a non-gluten flour. If you add gluten to one of your existing bread recipes,
note that doughs containing gluten can absorb a tablespoon or two more of
liquid.
Store gluten in an airtight container in the refrigerator for up to one year,
but if you use gluten regularly, it can be kept in the cupboard for up to two
months.
Please note: If you encounter vital wheat gluten flour, this is a different
product than vital wheat gluten, which is much more concentrated. Do not
confuse these two items.

Yeast
Yeast is a microscopic plant. The word yeast comes from the French word
levant, meaning “to rise.” In France, the same word is applied to the eastern
part of the world and to the rising sun. Perhaps this interesting etymology
has something to do with the fact that there has always been a degree of
mystery and discovery in observing yeast activate and multiply.
Yeast is sold to the consumer in five different forms: active dry yeast,
compressed fresh cake yeast, fast-acting or instant dried yeast, bread
machine yeast, and quick-rise yeast. (Nutritional yeasts, such as brewer’s
and torula, are not leavening agents.) Fast-acting yeast and bread machine
yeast both work well in the bread machine; quick-rise yeast can also be
used.
The most readily available fast-acting or instant yeast comes from Lesaffre
(a French company operating in Belgium and elsewhere), which has been
producing commercial yeast since Louis Pasteur figured out how to isolate
and cultivate single strains. This yeast, labeled “SAF-Instant Red” yeast, is
very popular among bread machine bakers. My testers and I nicknamed it
the “industrial-strength yeast” for its incredible and reliable rising power.
Composed of a different strain of yeast than our domestic brands, SAF
yeast is dried to a very low percentage of moisture and coated with ascorbic
acid and a form of sugar, enabling it to activate immediately on contact with
warm liquid. This type of yeast needs no initial dissolving in liquid, which
makes it perfect for the bread machine. It has free-flowing rod-shaped
granules that were developed with easy measuring in mind. SAF yeast
contains three times as many yeast cells per volume as other granular
yeasts, so the amount used in a recipe should be cut back by about 25
percent from the amount of yeast called for. (You will see that this is taken
into account in the recipes in this book.) The yeast should be stored in the
freezer (for up to one year), as the outer coating of dried yeast cells is
sensitive to oxidation.
Other brands of instant or fast-acting-style yeast that work well in the bread
machine include Fermipan Red, a yeast that is well known and loved by
Italian-style bakers. This yeast is known for producing great focaccia, old-
world-style breads, and hard rolls. Fleischmann’s yeast offers an ascorbic
acid-coated instant domestic yeast, and Red Star has also entered the
instant-yeast market with yeast that has a smaller granule size than
traditional active dry yeast, so it will perform like SAF.

Bread machine yeast was developed, as its name would suggest, with bread
machine baking in mind. Both Fleischmann’s and Red Star also produce
bread machine yeast, Fleischmann’s Bread Machine Instant Yeast and Red
Star Quick-Rise Instant Yeast, a finely granulated yeast that is coated with a
layer of ascorbic acid (vitamin C) and a flour buffer. It, too, is able to be
mixed into a dough along with the dry ingredients, requiring no previous
activation in a warm liquid. Bread machine yeast is not as sensitive to
temperature as regular active dry yeast; it can grow and multiply at lower
temperatures in the machine’s bread pan. Bread machine yeast is readily
available at supermarkets.
Quick-rise yeast was developed in response to the large amount of home
baking done using powerful electric mixers. Both Red Star (Red Star
Platinum Yeast) and Fleischmann’s (Fleischmann’s RapidRise) have quick-
rise yeasts on the market. Quick-rise yeast is another strain of very fine,
low-moisture yeast that is able to be activated in a dough without first being
rehydrated in a warm liquid. It raises dough about twice as fast as regular
yeast. This strain is fed with phosphorus to increase enzyme activity and is
coated with emulsifiers and antioxidants that boost activity. You can use
quick-rise yeast in place of bread machine yeast for the recipes in this book.
Replace the given quantity of SAF yeast with the quick-rise yeast.
Salt
Salt is very important in bread not only as a flavor enhancer but in
controlling the rate of yeast fermentation. In the presence of salt, the dough
rises at a slower rate and the salt strengthens the gluten. Loaves with no salt
collapse easily. The addition of salt results in a good crumb, better keeping
qualities, and more flavor. When using the Delay Timer, avoid having the
salt come in contact with the yeast, which would slow its action; in these
cases, add the salt with the liquid. When you are going to mix and make the
bread immediately, it really doesn’t matter what ingredients come in contact
with what others, and I actually prefer to add the salt close to the end, near
the yeast, as I think it gets distributed better that way.

Liquid
To make bread, you must have some type of liquid to moisten the flour,
activate the gluten, and begin the action of the yeast. Liquid transforms the
ingredients into a pliable dough ball that will bake into a loaf of bread. Pure
water, milk, buttermilk, fruit juice, yogurt, sour cream, beer, or coffee all
work, but each gives a different crumb. Nonfat dry milk powder and dry
buttermilk powder can be used in conjunction with water to replace their
fresh counterparts. Some bakers don’t like the flavor of the dried milk
powders and always use fresh milk, but for bread machine baking using a
delayed cycle, the use of powdered milk eliminates concern over spoilage.
Sometimes, you will see the addition of baking soda when acidic liquids
like buttermilk and sour cream are called for; the baking soda neutralizes
the acid. If your bread doesn’t seem to rise successfully and you’re
measuring and following the recipe exactly, it could be your water.
Municipal water is often heavily chlorinated or treated with other
chemicals, which can affect the rise, so try bottled or filtered water.
Fat
Fat adds lots of flavor, pliability, and tenderness to a loaf of bread and helps
keep it from staling within a few hours. Use unsalted butter (which has an
unparalleled flavor), margarine, lard (which is, surprisingly, more flavorful
and less saturated than butter), or various olive, vegetable, or nut oils. Add
butter by cutting it into pieces and putting it in with the other ingredients; it
will mix right in during the kneading. Fats will be included with the liquids
in the recipes in this book.

Sweetening
Sugar provides food for the developing yeast and helps retain moisture in
the finished baked loaf. It also enhances flavor, texture, and crust color. Use
granulated sugar, superfine sugar, raw sugar, demerara sugar, light or dark
brown sugar, or thick syrups like maple syrup, molasses, corn syrup, barley
malt syrup, and honey. You will be adding a bit more liquid if you are using
a syrup instead of a granulated sugar.

Eggs
Eggs are a favorite addition to bread. They add flavor, color, a cakelike
texture, leavening power, and liquid to a dough. Use only eggs graded large.
Never use fresh eggs when baking using the Delay Timer.

Chemical Leavener
Chemical leaveners, such as baking powder, baking soda, and cream of
tartar, are essential in making quick breads. These leaveners create air
bubbles when they come in contact with liquid. This is why quick breads
need to bake immediately so that the bubbles have not dissipated before the
loaf has set. I like Rumford brand non-aluminum baking powder. For more
information on chemical leaveners, see here.
Loading the Ingredients into the Bread Machine
One of the big deals in making bread in the bread machine is how the
ingredients are loaded into the bread pan. Most of the models call for the
wet ingredients to go into the machine first, followed by the dry ingredients.
But a few differ in the order that the ingredients are layered into the bread
pan. This book is written with directions for wet, then dry ingredients to be
layered into the pan since this is the prevalent manner of adding the
ingredients. If your machine differs, just switch the order around to fit the
pattern outlined in your manufacturer’s booklet. As a note, if you are
making the dough immediately, it really doesn’t matter in what order the
ingredients are placed in the pan. This pattern becomes important when you
are using the Delay Timer so that the yeast does not become activated
before the dough is being made.

BREAD MACHINE BAKER’S HINT: MEASURING YOUR INGREDIENTS

The bread machine, unlike traditional bread recipes that deal in approximates, must
have accurately measured ingredients or else the recipes will not work properly or
taste balanced. The baking pan has a limited capacity, so ingredients must also be
measured precisely to keep them from spilling over onto the heating element. This is
extremely important for producing good loaves from the machine. For dry
ingredients, use the nested set of plastic or metal cups and use only for dry
measuring. Use the old “dip and sweep” method of dipping the cup or spoon into the
dry ingredients (do not pack unless it is called for, as in packed brown sugar), such as
sugar and flour, and using the back of a knife or spoon handle to scrape across the flat
rim.

Dry and wet measuring cups are not interchangeable. For wet ingredients, such as
honey and all liquids, use a 1- or 2-cup clear glass measuring cup with a pour spout
and with increments clearly marked.
The Process of Baking Bread in the Bread Machine
To make bread, whether by machine, by hand, or by any method, you
follow a set of basic sequential steps that are exactly the same as they were
when bread was invented thousands of years ago. The process is as follows:
You make the dough, you let it rest as the yeast does its work, and then you
bake it, killing the yeast and setting the texture, which makes it edible.
There may be shortcuts to this process, but the sequence never varies, even
when technology is incorporated. The bread machine’s contribution to this
process has been to take all the guesswork out of baking. In the past, the
duration, intensity, and environment of each step had to be calculated by the
baker. Using a machine, you don’t have to calculate preparation, kneading,
rising, or baking times. You don’t have to turn the dough out of the machine
and shape it unless you want to. Because of the sheer ease of this baking
medium, people who never had the desire to tackle the work involved with
hand baking and those who can’t find the time to bake by hand produce
wonderful breads using a bread machine. The steps involved in creating a
loaf of bread in the machine, which is called “baking in a controlled
atmosphere,” are described here in detail, in the context of this unchanging
sequence of steps that constitute baking. Throughout this book, when the
terms Preheat, Mix, Knead 1, Knead 2, Punch Down, Rise 1, Rise 2, Rise 3,
Cool Down, and Keep Warm appear beginning with capital letters, they
refer to standard segments of all bread machine cycles. The manual for your
bread machine will use these terms or very similar ones.

The Right Temperature/Preheat

Temperature is an important consideration throughout the entire process of
mixing, kneading, rising, and baking bread. Someone baking by hand
attempts to control the temperature of the environs for every step, adding
water of a certain temperature, mixing the dough in one area of the kitchen,
moving it to another spot to rise, perhaps moving it again, and, finally,
setting the oven at the right temperature for baking. The bread machine
creates just the right environment for each step in the process. The first step,
an important one, is to properly activate the yeast, which is the primary
leavener in most breads.
Yeast is a living organism and very sensitive to temperature. When it has
been properly activated, it remains alive through the process of constructing
the dough and is killed in the heat of baking. Yeast needs moisture, food,
and an environment between 75°F and 100°F to become active. Under ideal
conditions, the liquid and the dry ingredients are at the same temperature
before they are mixed together. This is what the Preheat portion of the
cycle, a feature of many bread machines, accomplishes.
Since the bread machine has been carefully programmed to control the
conditions inside of it, you should not have to do any adjusting to the dough
or environs. But the machine is not sealed off from its surroundings, so
extreme temperatures or humidity can affect the contents of, and
effectiveness of, the bread machine. You may find yourself sympathetic to
the hand baker’s plight. Pay attention to the weather. Since dough is more
active when it is warm and humid, add cooler liquid to slow the yeast
action; I often use cool water on very hot baking days. Just as many bakers
do not bake in extremely high temperatures, it is probably best not to bake
in your bread machine under such conditions either. For the best results
from your machine, begin with room temperature ingredients. Make sure
any extra ingredients, such as sautéed onions or toasted nuts, are cooled to
room temperature before they are added. Beginning with all the ingredients
at room temperature contributes to the proper consistency of the dough ball
and to optimum rising.
Mixing the Ingredients/Mix and Knead 1
When baking without the use of a bread machine, the mixing—the
combining of liquid and dry ingredients—may be done by hand, using the
dough hook of an electric mixer, or by a food processor. The bread machine
has a slow clockwise rhythm that blends the dough properly. The dough can
look anywhere from batterlike to dry and crumbly at this point, depending
on the recipe, and there may be lots of lumpy, unincorporated bits of flour
in the corners of the pan; this is okay. In the center of the mass, around the
blade, there will be the beginnings of a dough ball coming together. I often
look in at the dough during this step and scrape down the sides if there is a
lot of flour in the corners of the pan. The mixing and kneading mechanism
of the machine is very carefully engineered. In bread machine baking, the
initial knead, Knead 1, is more or less an extension of Mix. It is not until
Knead 2 that the kneading blade begins to rotate very fast.
This step in the machine is also part of the process used for constructing
starters for country-style breads.

Kneading the Dough/Knead 2

Kneading, in the machine or by hand, is the step of the baking process that
thoroughly mixes the ingredients, distributes the yeast, and strengthens the
moistened gluten strands to a springy elasticity. It is a continuation of the
mixing process. Kneading incorporates fresh oxygen into the dough, which
is important to the rising and to the finished shape of the loaf. Hand
kneading is a set of pressing, pushing, and folding physical motions that
transform a dough from a rough, shaggy mass to a soft and smoothly pliable
dough. The kneading paddle in the bottom of the baking pan has an action
that simulates hand kneading. But bread machine doughs do call for high-
gluten bread flour, which is especially suited to machine mixing. The action
of the mechanical kneading produces more friction than kneading by hand,
very slightly warming the dough.

During kneading, the proteins in wheat flour, called gluten, become a

meshwork of stretchy strands as they are worked, creating the structure that
is strong enough and absolutely necessary to contain the expanding gases
that are the by-products of the yeast’s reproduction. After rising, these
strong gluten fibers will create a soft, firm, honeycomb pattern in cut slices
of baked bread. The mechanical action of the blade accomplishes this gluten
development automatically. The blade moves faster in Knead 2 than in
Knead 1, and alternates clockwise and counterclockwise directions. With a
slow rhythm it turns the dough and allows the dough ball to pick up the
extra dry bits accumulated in the pan. This action is excellent for forming a
dough since it accurately simulates mixing by hand. During this knead, the
dough will slowly evolve into a smooth ball with tiny blisters forming just
under the skin.
As the dough is worked, liquid is absorbed by the flour particles, and the
dough becomes more compact. If you look inside the machine, the dough
ball will clear the sides of the pan and look small in comparison to the
volume of the pan. The top surface will be smooth.
BREAD MACHINE BAKER’S HINT: MEASUREMENT EQUIVALENTS

Bread machine recipes call for some unusual volume measurements, such
as ⅛ or ⅞ cup. Use this chart to familiarize yourself with some less
common measures and their equivalents; use it for an aid when you are
halving a 2-pound-loaf recipe to make a 1-pound loaf or find out how much
of an ingredient to buy when shopping from the bulk aisle of your grocery
store.
⅛ cup = 2 tablespoons = 1 ounce
⅜ cup = ¼ cup plus 2 tablespoons = 3 ounces
⅝ cup = ½ cup plus 2 tablespoons = 5 ounces
⅞ cup = ¾ cup plus 2 tablespoons = 7 ounces
1⅛ cups = 1 cup plus 2 tablespoons = 9 ounces
1¼ cups = 1 cup plus 4 tablespoons = 10 ounces
1½ cups = 12 ounces
1½ teaspoons = ½ tablespoon
3 teaspoons = 1 tablespoon = ½ ounce
4 teaspoons = 1⅓ tablespoons
4 tablespoons = ¼ cup = 2 ounces
5⅓ tablespoons = 5 tablespoons plus 1 teaspoon = ⅓ cup
8 tablespoons = ½ cup
16 tablespoons = 1 cup = 8 ounces

BUTTER

½ cup = 4 ounces = 1 stick

¼ cup = 2 ounces = ½ stick
2 tablespoons = 1 ounce = ¼ stick
1 tablespoon = ½ ounce = ⅛ stick (each stick is divided into 8 sections on
the wrapper)
GRADE A LARGE WHITE OR BROWN EGGS

1 whole egg = ¼ cup liquid measure

1 egg white = 3 tablespoons
1 yolk = 1 tablespoon
1 whole large egg = 3 tablespoons commercial liquid egg substitute
1 large fresh egg white = 1 tablespoon egg-white powder and 2 tablespoons
cold water beaten together until foamy

UNBLEACHED ALL-PURPOSE FLOUR

1 cup = 4¾ ounces
3½ cups = 1 pound
18 cups = 5 pounds

BREAD FLOUR AND WHOLE WHEAT FLOUR

1 cup = 5 ounces

GRANULATED SUGAR

1 cup = 8 ounces
½ cup = 4 ounces
¼ cup = 2 ounces
1 tablespoon = ½ ounce

BROWN SUGAR

1 cup = 6 ounces
½ cup = 3 ounces
¼ cup = 1½ ounces
1 tablespoon = ⅓ ounce
NUTMEATS (CHOPPED)

1 cup = 4 ounces

RAISINS

¾ cup = 4 ounces
1 cup = 5¼ ounces
2¾ cups = 1 pound

CHOCOLATE CHIPS OR CHOPPED CHOCOLATE

½ cup = 3 ounces

NONFAT DRY MILK OR DRY BUTTERMILK POWDER

3 tablespoons dry milk powder + 1 cup water = 1 cup fresh milk or

buttermilk. For a richer flavor, use 4 to 5 tablespoons per cup.

FIRM CHEESES

3 ounces of a firm, moist grated cheese = 2 tablespoons liquid measurement

Five to seven minutes into Knead 2, the dough will be far enough along to
be able to tell whether it is too dry or too wet. Open the lid, and, taking care
to avoid the moving kneading blade, poke the dough ball with your finger
to feel the consistency. Look for a springy, soft feel in white doughs and a
very soft, almost loose feel in country bread doughs. Whole wheat and rye
doughs tend to be denser, wetter, and tackier to the touch than white
doughs. The level of humidity, the amount of moisture in the flour, and the
amount of initial beating are all variables that may have affected the dough
by this time. Every batch of dough is unique in the exact amount of flour
used. Individual recipes will specify the proper consistency of the dough
ball when necessary.
Now adjust the dough consistency, if necessary, by adding more flour or
more liquid. Remember that a little goes a long way in this medium.
Sprinkle the flour down the sides of the pan and let the dough ball pick it
up, or dribble liquid, only 1 teaspoon at a time, onto the top of the dough
ball. It is important not to add too much of either and to give any additions
time to be kneaded in before reassessing the consistency of the dough.
Remember, too, that more flour will be absorbed into the body of the dough
during the rising process. Just as is necessary when kneading by hand, this
is also the time to make sure the dough is uniformly moist throughout. If
there are dry bits collected on the bottom of the pan and wet dough on the
top of the dough ball, I use my plastic spatula to push the bits into the center
so the dough ball can pick them up as it journeys around the pan with the
action of the blade.

The dough ball changes a lot during the kneading cycle. What it looks like
in the first ten minutes of being worked is not at all what it will look like
when it is almost done. When baked, a standard loaf will smooth out and be
springy. Be patient and let the machine do its work. I find a dough ball can
change as many as three or four times during Knead 2. You will now have a
dough ready to be “fermented,” or “proofed,” during the rises.

Rising the Dough/Rise 1 and Rise 2

Rising, also known as proofing, is a period of rest that allows the gluten to
become smooth and elastic through a process of fermentation. During this
stage, an amazing transformation takes place—a firm, heavy dough ball
changes into a puffy mass that increases in size.
It is difficult to predict how high a dough will rise during the rising phases,
as it will depend on the temperature of the dough after Knead 2, the amount
of yeast used, and general atmospheric conditions. Usually on Rise 1, the
dough ball will expand only slightly. In Rise 2, it can increase as much as
two to three times in bulk. As the dough rises, the gluten mesh network is
trapping the expanding gases. Whole-grain breads and sweet doughs high in
fat, sugar, or fruit take longer than lean white-flour doughs to rise.
Generally, a dough will take one to two hours to rise to the classic “doubled
in bulk” stage, filling the pan half to two-thirds full, and this rising occurs
in stages. The temperature inside the machine is about 82°F during the
rising phases, known as Rise 1 and Rise 2. Rise 1 and Rise 2 are separated
by a Punch Down (see following).

The enclosed environment of the bread machine, which has accumulated

warmth from the action of the machine and holds the moisture from the
dough, is, at this point, a perfect medium for rising. Nonetheless, it is okay
to open the lid and peek! The dough will look more moist during this rising
period than it did during the kneading. Often it is sticky, but it absorbs this
extra moisture during Rise 2.
Don’t even consider rushing your bread through the rising phases. Be
patient. (This is, by the way, where time is cut for the Quick Yeast Bread
and One Hour cycles.) A longer rise always makes for a tastier loaf. For
dense whole-grain doughs, bakers often will reset their machines for one
more rise.

Punch Down
Because the Punch Down phase in a bread machine is based on time,
different doughs will be in various stages of rising when punch downs
occur. The first deflation happens halfway through the composite of all the
rising periods, separating Rise 1 from Rise 2, and the second deflation
occurs 80 percent through the total rising time, separating Rise 2 and Rise 3
(the dough will reach its full rising capacity in Rise 3). Punch downs are
necessary to release the trapped carbon dioxide from the dough. The action
of the machine’s blade, a few turns lasting less than ten seconds, is all that
is needed to deflate the dough. If the dough is sitting off to one side of the
pan after the punch down, I pull it into the middle and center it over the
blade to avoid a lopsided baked loaf later. After the second punch down,
you can take the dough out and shape it to create an even loaf. This is the
point I take out the paddle to avoid the dreaded hole in the bottom of the
loaf.
Shape/Rise 3
After the second punch down, which lasts a few seconds longer than the
first one, is a third and last rise, after which the risen dough usually fills the
bread pan to its capacity. As the dough rises, it takes the shape of the bread
pan, which is why this step is called Shape.

Don’t worry if the dough is still somewhat low in the pan as this rise nears
its end, unless it is like a soft rock. It will rise considerably during baking.
If your dough rises higher than the edge of the pan during this phase or is
puffed over the rim of the pan when Rise 3 is nearing the end, open the lid
and pierce the top gently with a toothpick or use your fingers to gently
deflate it. It will lower slightly, and this should prevent it from possibly
baking over the top of the pan, collapsing, or spilling onto the heating
element. The temperature during this rise is about 100°F.
Bake
The proper temperature provides the heat necessary for the best oven
spring, or the final push of the dough when it increases in size and the
gluten strands stretch to contain the last of the yeast’s gases. As the dough
bakes, it can increase in volume by as much as a full third. Because of the
warm environment during the rising, the bread machine is basically
preheated. Each model bakes its cycles at different temperatures, lower than
a home oven, but hot enough to bake the bread efficiently and evenly. Some
machine models also use a double heating coil construction to create even
and efficient baking temperatures. The temperatures range from 254°F to
300°F, with the Sweet Bread cycle the lowest, the Basic cycle in the middle
range, and the French Bread cycle the highest. Baking times vary according
to the loaf size and choice of cycle.

There is a lot happening during baking. Evaporation of moisture occurs;

you will see steam coming out of the top vent. The heat stops the yeast from
reproducing at 140°F and coagulates the proteins in the gluten at 165°F.
Forming the structure of the loaf by setting the starches, a process called
gelatinization, begins at about 150°F. Fats melt into the dough and the
starch changes into dextrins to create a brown crust. The heat changes the
chemical components of the starches, milk, and eggs. Sugar in the dough
will make for a darker crust as it caramelizes in the heat.
If the loaves are too heavy and dense before baking, the baked loaf will be
small and compact. If there is too much liquid or yeast in the dough, the
bread will collapse when the gluten strands break during baking. A beautiful
baked loaf of bread has a golden color to its crust and sounds hollow when
it is tapped. Breads are thoroughly baked at 190° to 200°F on an instant
read thermometer. You can check the temperature at the end of baking if
you are not sure by sight whether the loaf is done. A loaf has not completely
finished baking until it is completely cool and all of the internal moisture
has evaporated.
Cooling/Cool Down
Most bread machine models enter into a Cool Down period to remove the
warm, moist air at the end of baking; some even have a steam-injected
hour-long Keep Warm period. To avoid a gummy, soggy interior, remove a
loaf as soon as the timer sounds that the baking is done. In some models,
the kneading blade sticks in the bottom of the loaf; in others it stays in the
pan due to its position. Sometimes a shake will dislodge the blade; other
times it is lodged in the loaf rather tightly. (See step 12 of the Homestyle
White Bread recipe, for information on dislodging the kneading blade.)

If you are having trouble getting a loaf out of the pan, or if you know you
have an exceptionally delicate loaf, turn off the machine, unplug it, and
open the lid. Let the loaf sit in the machine with the lid open for five to ten
minutes. It will shrink from the sides of the pan as it cools and should
become easy to turn out.

The delicate texture and rich flavor of bread is at its best when it has had a
chance to cool completely. Technically, bread has not finished baking until
it is cool and the excess moisture has evaporated from the inside out. The
crust of your bread will soften as it cools. Cool a loaf on a rack so that air
can circulate all around it before slicing it. You will ruin a loaf if you cut
into it too soon. To slice bread, use a serrated bread knife, designed to slice
without squashing or tearing the loaf. French breads and rolls are best eaten
cooled to room temperature; richer whole-grain and cakelike breads should
be cooled completely and then reheated.
Learning Recipes
I have developed these first three recipes with expanded instructions as a
guide to using the bread machine and to familiarize you with three common
techniques. The Homestyle White Bread is a standard— also called simple
or straight—dough that uses the most basic bread machine procedure.
Shepherd’s Bread is an overnight sponge bread in which a small portion of
flour and liquid are mixed and left to sit overnight and ferment (forming the
sponge) before the rest of the ingredients are added to make a dough. (You
will become more familiar with this type of baking in the Country Breads
section of the Traditional Loaves chapter.) Whole Wheat Cuban Bread,
made overnight using the Delay Timer, will be ever-so-slightly more coarse
and chewy than the Homestyle White Bread because it is made entirely with
water rather than milk.
The straight dough and sponge dough are the basic techniques that will be
used throughout this book, but each recipe will have specific instructions.
These recipes produce loaves that are perfect for, but not exclusively for,
beginners. Though the ingredients are basic, picture-perfect loaves will
emerge from the pan: deep brown hairline crusts, domed tops, evenly
browned sides. Once you become familiar with these recipes, the whole
process of loading and baking in your bread machine will become as easy
as popping the lid to check your dough.
HIGH-ALTITUDE BAKING

If you have tried to bake with a bread machine at altitudes over 3,000 feet above sea
level, you will know that it can either go just as planned, or you can experience a lot
of frustration making adjustments to try to get a nice loaf of bread from the bread
machine. The higher you go, the more compressed the air is, so flour tends to dry out
and will absorb more liquid. Store your flour in airtight plastic containers, in the
refrigerator if possible. You will probably have to add a tablespoon or two more liquid
when you check the dough ball. Consider adding on a third or even a fourth rising
period if you are still having problems with the texture and your machine is capable
of this type of programming.

Dough will usually rise more rapidly at higher altitudes. The higher you go, the faster
the fermentation is. Leavening carbon dioxide gases are able to expand faster due to
the thinner air, and rising time will decrease up to half. Compensate for this by
reducing the sugar and yeast to slow the action of the yeast. This prevents over-rising
and possible collapse of the dough and gives the dough more time to develop the
proper texture and flavor. Some people add a bit more salt, 10 to 25 percent, to control
the yeast, rather than cutting back on the yeast. No temperature adjustment of liquids
is necessary. Also, add some more gluten; it will give strength to the dough. If you are
baking in the oven, temperatures should be increased by 25°F to compensate for
faster rising in the oven and slower heating. Usually, some combination of all these
measures is necessary for producing a good loaf of bread.

Adjustment Altitude
3,000 feet 5,000 feet 7,000–8,000
feet

Increase liquid. For each cup 1–2 2–3 3–4

liquid, increase by tablespoons tablespoons tablespoons

Increase gluten. For each cup flour, 1–2 2–3 3–4

increase by teaspoons teaspoons teaspoons

Reduce yeast. For each teaspoon ⅛ teaspoon ⅛–¼ ¼–⅓

yeast, decrease by teaspoon teaspoon

Reduce sugar. For each cup sugar, 1–3 1–2 2–3

decrease by teaspoons tablespoons tablespoons

Reduce baking powder. For each ⅛ teaspoon ⅛–¼ ¼–⅓

teaspoon baking powder, decrease teaspoon teaspoon
by

Increase oven temperature by 25°F.

YOUR FIRST LOAF

HOMESTYLE WHITE BREAD

This style of constructing a dough is known as the plain, direct, or straight

dough method. The majority of the loaves in this book are made in this
manner. All of the raw ingredients are combined at the same time to make a
malleable dough ball. Since bread machine recipes call for a type of yeast
that is able to be incorporated into the dry ingredients without being
dissolved first in water, it is a variation of the rapid-mix method that
became popular with electric mixing. This recipe produces a bread that has
an attractive crust, a medium-textured crumb with an appealing cream
color, and a rich flavor and aroma.

1½-POUND LOAF

1⅛ cups water
1 tablespoon honey
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
2 tablespoons nonfat dry milk
1 tablespoon toasted wheat germ, optional
1 tablespoon sugar
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups water
1½ tablespoons honey
2½ tablespoons unsalted butter, cut into pieces
4 cups bread flour
3 tablespoons nonfat dry milk
2 tablespoons toasted wheat germ, optional
1½ tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place the bread machine on a counter that is outside of main kitchen

activity, with plenty of room above to open the lid. Make sure there is
room around the machine to use as a work area and so that steam can
freely evaporate from the machine’s vents.
2. Read the recipe, choose the size of loaf you will make, and assemble
your ingredients on the work area. For this recipe, this would mean your
measuring cups and spoons, butter which you have cut into pieces,
bread flour, nonfat dry milk, sugar, gluten, salt, and bread machine
yeast. Measure out the water. Let the ingredients, including the liquids,
come to room temperature. Fluff your flour to aerate it by stirring it with
the handle of a large spoon. (If your recipe called for extras, such as
nuts or raisins, you would want to toss them with a bit of flour and have
them ready too.)
3. Take the bread pan out of the oven area of the machine and place it on
the counter. Mount the kneading blade(s) on the clean shaft and be sure
it is in place correctly.
4. Check your manufacturer’s manual to be certain of the sequence for
adding ingredients to your machine. Most machines require the liquids
to be added first, then the dry ingredients, and then the yeast, so that is
the order in which the ingredients are given for the recipes in this book.
(The ingredients are also grouped according to liquid, dry, and yeast, so
it is easy to change the order if your machine calls for the dry
ingredients first. Simply switch around the categories.) Once you have
determined the proper order for your machine, follow steps 5, 6, and 7
according to it.
5. Pour the water you have measured into the pan. Add the honey and
room-temperature butter pieces (the size of the pieces is not important),
dropping them right into the water; they will be distributed into the
dough with the action of the kneading blade.
 6. Measure and add the dry ingredients, in the order they are given, adding
the exact amount of flour, powdered dry milk, wheat germ if you are
using it, sugar, gluten (seasonings, if they are in the recipe), and salt. Do
not add the yeast yet. Don’t worry about mixing anything; just pour the
ingredients in.
7. Measure and add the yeast on top of the other ingredients (or into the
yeast dispenser after you close the lid in step 8 if your machine so
requires). While machine manuals usually make the point that you don’t
want the yeast and salt to touch (salt inhibits the action of the yeast), if
you will not be setting the Delay Timer, it doesn’t matter what touches
what; it will all be mixing in a matter of minutes anyway. Wipe clean
the edge of the pan around the rim.
8. Replace the bread pan in the machine and click it into place on the
bottom of the oven floor. Fold down the handle, close the lid, and plug
in the machine. The display surface will light up and there will be a
beep.
9. Program the bread machine for the cycle appropriate to the type of
bread you are making. In this case, the desired cycle is Basic. With
some machines, choosing the cycle is as simple as pressing the button
labeled with the name of the cycle you want; consult your owner’s
manual for the clearest instructions for programming your machine.
If applicable, press the loaf control button and select the size loaf. Press
the setting for the desired crust color. Use the medium setting the first
time you make this loaf. You can adjust this setting the next time you
make it if need be. (If you are using a recipe that calls for extras, and if
your machine has a dispenser, you will place the extras in there and then
press the Extras button as you are programming the machine.)
10. Push the On or Start button to begin the cycle, which starts with Mix
and Knead 1. Clean up the work area, leaving on hand the measuring
spoons, some flour, and some water. Place a long, narrow plastic spatula
at the ready for testing the dough.
11. During the first 5 to 10 minutes of Knead 2, open the lid and check the
consistency of the dough, even if this is not stated in the manufacturer’s
manual. Every loaf is different, and you need to adjust and repair the
 dough as needed. (Some bakers regularly withhold 2 to 3 tablespoons of
the total amount of flour so they can add it slowly into the dough ball
and have better control of the consistency.) Pop open the lid and using
the spatula, push the dough around, checking in the corners to make
sure all the ingredients are incorporated into the dough ball. Some
machines stop when you open the lid; others keep running. If the
machine is running, you need to exercise caution to avoid the moving
kneading blade, but you will become comfortable with this. Use your
fingers to touch and press the dough. If the dough is wet and sticks to
the sides and bottom of the pan, sprinkle in some flour, 1 tablespoon at a
time, while the machine is kneading (be careful not to splash flour over
the sides of the baking pan rim and onto the element because you will
smell it burning later during the baking) until the dough forms a ball
that is smooth and firm, yet soft and springy to the touch. If it looks like
a batter, you can add up to ¼ cup of extra flour. If the dough is very firm
and dry looking, perhaps lumpy and not holding together, or even if it is
a dry ball rolling around in the pan, add water 1 teaspoon at a time until
the dough softens up a bit. The humidity of the climate where you live
will affect the amount of additional flour or water you need. This is a
very important step!
Just before or during Knead 2, your machine may beep. This is to alert
you to add any extra ingredients. This recipe doesn’t call for any, but if
you were adding nuts and raisins, you would open the lid and sprinkle
them in. (Some machines don’t beep to signal for extras; if yours does
not, you could just open the lid and add them during the Knead 2 part of
the cycle.) The extras would get incorporated as the dough was
kneaded.
12. Set a cooling rack on the counter. When the baking cycle ends, you will
hear the beep. Press Stop even if your machine has automatically gone
into the Cool Down/Keep Warm phase. Unplug the machine, carefully
open the lid, and, using heavy oven mitts to hold the handle, carefully
remove the pan by pulling up and out of the hot machine. If your bread
pan is thin, set it on the cooling rack and let it stand for 5 minutes to
allow the bread to contract slightly from the sides of the pan before
turning it out. Otherwise, remove the bread from the pan immediately
 by turning the pan upside down and shaking it a few times to release the
loaf. Make sure the handle is out of the way so the loaf is not damaged
by hitting it as it comes out of the pan. If it does not slide right out, run
your rubber spatula around the edges and shake the pan again to
dislodge the loaf.
Check to see if the blade has come off the shaft and is still embedded in
the bottom of the loaf. If so, remove it by prying it loose with a bamboo
chopstick or the handle of a heat-resistant plastic spatula while holding
the loaf upside down in your oven-mitt-protected other hand. Don’t use
any metal utensils that could scratch this nonstick piece. You can also
just let the loaf cool and remove the blade later. (If you have problems
getting the blade out of the bread, next time you make bread, spray the
kneading blade with a vegetable cooking spray before adding the
ingredients to the bread pan.)
13. Place the loaf upright on the rack to cool to room temperature before
slicing. If you wish, you can brush the crust all over with melted butter,
which will soak in while the bread cools. (Remember that bread
technically does not finish baking until it has cooled and the excess
moisture created during baking is evaporated, so it will slice and taste
different when warm than when cool.)
THE NEXT STEP—USING A STARTER

SHEPHERD’S BREAD

The way of constructing a dough for this Shepherd’s Bread is known as the
sponge dough method. A semi-liquid sponge starter, usually made from
about a third of the flour and water called for in the recipe along with some
yeast, can double in volume in thirty to forty-five minutes, but different
recipes call for the sponge to sit for anywhere from two to twelve hours
before adding the rest of the dough ingredients and kneading. This waiting
step is comparable to the first kneading of a plain dough since the gluten
begins to soften and become more supple. The longer the starters ferment,
the more the flavor develops and the more irregular the inner crumb will
be. Some sponges are allowed to just rise; others to rise and fall back upon
themselves. Salt is never added to a sponge starter, as it inhibits the growth
of the yeast. Breads made by this method also have an increased shelf life,
and a starter is able to give a boost to low-gluten flours, producing light,
high loaves.

1½-POUND LOAF

FOR THE SPONGE STARTER:

2/3 cup water
1 cup bread flour
¼ teaspoon SAF or bread machine yeast

FOR THE DOUGH:

½ cup water
1 tablespoon sugar
1 tablespoon unsalted butter or margarine, cut into pieces
2 cups bread flour
1 tablespoon gluten
1½ teaspoons salt
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast
2-POUND LOAF

FOR THE SPONGE STARTER:

2/3 cup water
1 cup bread flour
¼ teaspoon SAF or bread machine yeast

FOR THE DOUGH:

⅞ cup water
1½ tablespoons sugar
1½ tablespoons unsalted butter or margarine, cut into pieces
3 cups bread flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

1. Place the bread machine on a counter that is outside of main kitchen

activity, with plenty of room above to open the lid. Make sure there is
room around the machine to use as a work area and so that steam can
evaporate freely from the machine’s vents.
2. Read the recipe, choose the size of loaf you will make, and assemble
your ingredients on the work area. For this recipe, this would mean
bread flour and bread machine yeast to start. Measure out the ⅔ cup
water you will need for the starter and let it, as well as the other
ingredients, come to room temperature. Fluff your flour to aerate it by
stirring it with the handle of a large spoon. Also, place a long, narrow
plastic spatula within reach.
3. Take the bread pan out of the oven area of the machine and place it on
the counter. Mount the kneading blade(s) on the clean shaft and be sure
it is correctly in place.
4. Check your manufacturer’s manual to be certain of the sequence for
adding ingredients to your machine. (Once you have determined the
proper order for your machine, follow steps 5, 9, and 10 according to it.)
5. To make the starter, pour the ⅔ cup of water you have measured into
the pan. Sprinkle with the bread flour and then with the yeast called for
 in the starter ingredients. You will fill only a small portion of the baking
pan.
6. Replace the pan in the machine and click it into place on the bottom of
the oven floor; fold down the handle, close the lid, and plug in the
machine. The display surface will light up. Program for the Dough
setting (see your owner’s manual for specifics on programming your
machine). As the machine starts to mix (this will occur after the preheat
time if your machine has this feature), set a kitchen timer for 10
minutes. After 5 minutes, open the lid and scrape down the accumulated
bits of flour with your plastic spatula. When the timer rings, press
Stop/Reset. Unplug the machine and let the sponge starter sit in the
bread machine, with the lid closed, for 4 hours.
7. About half an hour before the time is complete for the sponge, assemble
the dough ingredients on your work area. This would include sugar,
unsalted butter or margarine cut into pieces, bread flour, gluten, salt, and
bread machine yeast. Measure out the amount of water called for in the
recipe and let all the ingredients sit to come to room temperature.
8. When 4 hours are up, open the bread machine lid; the sponge starter
will be swollen and bubbly, with a pleasant fermented smell that will
waft up to your nose. You don’t need to do anything to the sponge.
Remove the pan from the machine.
9. To make the dough, add the ingredients as listed for the dough. Place
the exact amount of water (reserving 2 tablespoons if your environment
is very humid), the sugar, and the butter pieces in the pan on top of the
sponge (here the sugar is added with the liquid ingredients). Then add
the dry ingredients: the flour (reserving 2 tablespoons), gluten, and salt,
in that order.
10. Measure and add the yeast on top of the dry ingredients (or into the
yeast dispenser after you close the lid in step 11 if your machine so
requires). Wipe the edge of the pan around the rim clean.
11. Replace the bread pan in the machine and click it into place on the
bottom of the oven floor. Fold down the handle, close the lid, and plug
in the machine. The display surface will light up and there will be a
beep.
12. Program for the Basic cycle. If applicable, press the loaf control button
and select the size loaf. Press the setting for the desired crust color. Use
the medium setting the first time you make this loaf. (You can adjust it
the next time you make it if need be.)
13. Push the On or Start button to begin the mixing and kneading process.
Clean up the work area, leaving the measuring spoons and the reserved
2 tablespoons of water and 2 tablespoons of flour. Place a plastic spatula
on the counter for testing the dough.
14. During the first 5 to 10 minutes into kneading, open the lid and check
the consistency of the dough. Using the spatula, push the dough around,
checking in the corners to make sure all the ingredients are incorporated
into the dough ball. Feel the dough ball with your fingers. Some
machines stop when you open the lid; others keep running. If the
machine is running, you need to exercise caution to avoid the moving
kneading blade, but you will become comfortable with this. Use your
fingers to touch and press the dough. It should form a smooth, elastic
dough ball. If the dough is sticking to the sides and bottom of the pan,
sprinkle in more flour, 1 tablespoon at a time, while the machine is
kneading. If it is lumpy and not holding together, add more water, 1
teaspoon at a time. This is a very important step!
15. The machine will do the rest of the work. It is okay to lift the lid and
look inside during the entire kneading and initial rising phases (even if
you have a viewing window, it may fog up); just leave the machine
alone during Rise 3 and Bake. You will notice that this dough has a
stronger yeasty aroma than a straight dough.
16. Set a cooling rack on the counter. When the baking cycle ends, you will
hear the beep. Press Stop/Reset if your machine has automatically gone
into a Cool Down/Keep Warm mode, unplug the machine, and, using
heavy oven mitts to hold the handle, carefully remove the pan by
pulling it up and out of the hot machine. If your bread pan is thin, set it
on the cooling rack and let it stand for 5 minutes to allow the bread to
contract slightly from the sides of the pan. Otherwise, remove the bread
from the pan immediately by turning the pan upside down and shaking
it a few times to release the loaf. Make sure the handle is out of the way
 so the loaf is not damaged by hitting it as it comes out of the pan. If it
does not slide right out, run your rubber spatula around the edges and
shake the pan again to dislodge the loaf. If the blade comes off the shaft
with the loaf and is still embedded in the bottom of it, remove it by
prying it loose with a bamboo chopstick or the handle of a heat-resistant
plastic spatula.
17. Place the loaf upright on the rack to cool to room temperature before
slicing. (Remember that bread technically does not finish baking until it
has cooled and the excess moisture created during baking is evaporated,
so it will slice and taste different when warm than when cool.)
DELAY TIMER

WHOLE WHEAT CUBAN BREAD

Whole Wheat Cuban Bread is a simple straight dough, made here using the
Delay Timer, which means that you set the machine’s timer to begin the
bread-making process fifteen to twenty-four hours (it varies by
manufacturer) before you want to have a fresh-baked loaf. You can have
fresh bread ready when you wake up in the morning or when you get home
from work in the evening. This is convenience at its best.

Although the machine can be programmed to bake as long as twenty-four

hours after the ingredients are loaded, it is important to note that the
shorter the amount of time the ingredients sit in the pan before mixing, the
better the bread. The ingredients do interact on a slow basis while they sit
in the pan, so a loaf made this way may not have as much volume as the
same recipe made on the Basic cycle immediately after loading.

It is important to add the salt right after the liquid ingredients when using
the Delay Timer, a precaution that keeps the salt and yeast separated from
each other, as the salt can inhibit the action of the yeast.

1½-POUND LOAF

1¼ cups water
1½ teaspoons salt
1¾ cups bread flour
1½ cups whole wheat flour
1½ tablespoons gluten
1 tablespoon sugar
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

2-POUND LOAF

1½ cups water
2 teaspoons salt
2 cups bread flour
21/3 cups whole wheat flour
2 tablespoons gluten
1 tablespoon plus 1 teaspoon sugar
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place the machine on a counter that is outside of main kitchen activity,

with plenty of room above to open the lid. Make sure there is room
around the machine to use as a work area and so that steam can
evaporate from the machine’s vents.
2. When using the Delay Timer, I usually choose a recipe I have made
successfully before so that I don’t have to worry about making any
adjustments to the dough ball during kneading. Do not use a recipe that
calls for any fresh ingredients, such as eggs, milk, butter, cottage
cheese, or meats (raw or cooked), including fish. Read the recipe,
choose the size of loaf you will make, and assemble your ingredients on
the work area. Measure out the water. Fluff your flour to aerate it by
stirring it with the handle of a large spoon.
3. Take the bread pan out of the oven area of the machine and place it on
the counter. Mount the kneading blade(s) on the clean shaft and be sure
it is correctly in place.
4. Check your manufacturer’s manual to be certain of the sequence
necessary for adding the ingredients to your machine. (Once you have
determined the proper order for your machine, follow steps 5 and 6
according to it.)
5. Pour the water you have measured into the pan. Add the salt. Measure
and add the rest of the dry ingredients to the liquid. Don’t worry about
mixing anything, just add the ingredients one at a time: bread flour,
whole wheat flour, gluten, and sugar.
6. Make a small indentation in the top of the dry ingredients. Measure the
yeast and add it to the pan, dropping it into the depression (or place it in
the yeast dispenser after you close the lid in step 7, if your machine
requires it), taking care not to let the yeast touch any of the liquid. The
salt and yeast should not come in contact when using the Delayed Timer
 (this type of layering will prevent that). Wipe clean the edge of the pan
around the rim.
7. Replace the bread pan in the machine and click it into place in the
bottom of the oven floor. Fold down the handle, close the lid, and plug
in the machine. The display surface will light up and there will be a
beep.
8. Program the bread machine for the cycle appropriate to the type of
bread you are making. In this case, the desired cycles are Basic or
French Bread. Consult your owner’s manual for the clearest instructions
for programming your machine.
If applicable, press the loaf control button and select the size loaf. Press
the setting for the desired crust color. Choose medium for this loaf.
9. The total time for the cycle you have chosen—Basic or French Bread,
about 3½ to 4 hours—will come up on the display. Check your
manufacturer’s manual to see how far ahead you can program the Delay
Timer. Figure out what time you want to have the finished bread. For
example, say you want fresh bread ready at 5:00 p.m. to eat for dinner.
You are setting up the machine at 8:00 a.m. before you leave for work.
You must do some math here. It is 9 hours until you want the bread to
be finished baking.
10. There are two Timer buttons, one ascending and one descending. Each
push of the button will increase or decrease the amount of time
programmed by a certain interval, 10 minutes or 20 minutes, for
example. Continue pressing the ascending Timer button until you see
the amount of time you want displayed on the screen, 9 hours.
(Continually pressing a button will cause the increments to register very
quickly, like when you set your bedside digital clock.) If you press the
ascending button too many times, you can correct the time by pressing
the descending Timer button, which will subtract time. When you finish,
the display should read 9:00, or 9 hours, which includes the time for
mixing, rising, and baking the bread.
11. Press the On or Start button to begin the Timer. The colon (:) on the
screen will flash to indicate that the Delay Timer is in progress. You can
look at the display any time of the day and see the countdown. Clean up
 the work area. If you have made a mistake or decide to bake the bread at
a different time, press and hold Stop/Reset. This will clear everything
that you have programmed, and you can start all over again.
12. Set a cooling rack on the counter. When the baking cycle ends, the
machine will automatically go into a Keep Warm/Cool Down phase in
case you can’t remove the bread from the pan immediately.
When you are ready to remove the bread from the pan, press Stop and
unplug the machine. Carefully open the lid. Using heavy oven mitts to
hold the handle, remove the pan by pulling it up and out of the hot
machine. If your bread pan is thin, set it on the cooling rack and let it
stand for 5 minutes to allow the bread to contract slightly from the sides
of the pan before turning out the bread. Otherwise, remove the bread
from the pan immediately by turning the pan upside down and shaking
it a few times to release the loaf. Make sure the handle is out of the way
so the loaf is not damaged by hitting it as it comes out of the pan. Check
to see whether the kneading blade has come off the shaft and is still
embedded in the loaf.
13. Place the loaf upright on the rack to cool to room temperature before
slicing.

What Can Go Wrong and How to Fix It

Knowing how to fix problems that arise is part of becoming a good baker.
While every manufacturer’s pamphlet has an in-depth section devoted to the
problems that are specific to their machine, there are a few problems that
every bread machine baker will run into from time to time. I find it helpful
to have a short list to quickly refer to when a loaf comes out looking
different than expected and I want to find out why. This is when you get to
play with the chemistry of baking. Remember that these problems are
seldom caused by machine malfunctions. Usually, simple adjustments can
be made to fix them. Here is a list of the most common problems I have
encountered, with a number of possible causes and solutions listed for each.
If I encounter the problem with a certain recipe, I often note the adjustment
that solved it right on the recipe for future reference.
Shaggy, unmanageable dough ball: Too much flour.

This dough has too much flour, but you may be able to save it. Add liquid
in increments until the dough ball is the right consistency.
This dough may not be worth saving. Press Stop to cancel the program
and discard the dough. Make the recipe over again from the beginning.
This dough had too much flour. Next time you make it, hold back 2 to 3
tablespoons of the flour called for and add it slowly, only as needed,
during the kneading.

Wet, slick dough: Too much liquid or the dough was made on a humid day.

The bread had too much liquid. Cut back the liquid in the recipe by 2
tablespoons.
The bread was baked in hot, humid weather. Wait until a cooler, drier day
to bake again.

Loaf is too dense: Insufficient leavening for the mass of dough.

Used all-purpose flour instead of high-gluten bread flour. Try using

bread flour next time.
Used too much of a dark spice, such as ground cinnamon, that inhibits
the yeast. Next time cut back on the amount of dark spices used. See here
for more information.
The flour was packed too densely during measuring. Next time aerate
your flour before measuring by stirring it with the handle of a wooden
spoon or pouring it from a large spoon into the measuring cup.
The loaf had a high percentage of whole-grain flour. Next time add more
gluten or use some bread flour.
Too many added ingredients, such as nuts, dried fruit, or cheese. Next
time cut back on the amount of these ingredients.
Ingredients were too cold when they were mixed. Allow ingredients to
come to room temperature before putting them in the bread pan.
 If you are not sure what caused the dense loaf: Add 1 to 2 teaspoons
more gluten or add ½ to 1 teaspoon more yeast or add 2 tablespoons
more liquid next time you bake the bread.

Pale loaf: The bread is underbaked.

The loaf needs more baking time. Clear the cycle and program for the
Bake Only cycle. Select a temperature between 325°F and 350°F and
select the amount of extra time, 5 to 15 minutes. Or, remove the loaf
from the bread pan and place it in the oven, preheated to 325°F or 350°F,
until the bread is finished baking.

Sunken top: Known as crater bread, this happens when there is too much
liquid in the recipe, making the dough overly heavy for the amount of
leavening.

The loaf needed more flour. Increase the flour in increments from 2 to 6
tablespoons next time you make this bread.
There was too much sugar in the loaf. Next time cut back.
You are baking at a high altitude. You will need to reduce the sugar and
yeast a bit, add a bit more salt, add some more gluten, or try a
combination of these measures. See here for more information about
high-altitude baking.
You forgot to add the salt. This important ingredient regulates the yeast;
try the recipe again, adding the amount of salt called for.
The loaf was over-risen. Next time use the Quick Yeast Bread cycle.
The loaf needed more gluten. Next time add more gluten to help the loaf
hold its shape.
The loaf was left in the machine too long on the Keep Warm part of the
cycle. Next time remove the loaf from the machine as soon as the beep
sounds that the baking has ended.
The loaf had too much yeast. Next time decrease the yeast by ½
teaspoon.
Collapsed top and sides: Too much yeast working too fast and too much
liquid.

You can try one of the following solutions: Decrease the liquid by 1
tablespoon the next time you bake, or decrease the yeast by a quarter of
the amount called for, or decrease the fat or the sugar in the recipe by
half.
Gnarled loaves or the machine sounds like it is straining during
kneading: Too much flour; the blade cannot knead effectively.

Too much flour was used for the loaf. Reduce the amount of flour by 2
tablespoons next time.
Squat, domed loaf: Too much flour.

There was too much flour in the loaf. Reduce the flour by ½ cup the next
time you make the recipe and add the flour in increments of 1 tablespoon
until the dough ball is the right consistency.
The loaf needed more liquid. Next time add liquid in increments of 1
tablespoon until the dough ball is the right consistency.
The loaf needed more yeast. Increase the yeast by a quarter of the amount
called for.
Lopsided loaf: The dough was on one side of the pan during the rises.

The dough ball was not in the center of the pan. Next time check the
dough ball during rising. If you see it sitting to one side, pick it up
(carefully, so as not to remove the blade with it) and set it in the center on
the blade.
Loaf balloons up over the rim of the pan like a mushroom and is too
big and light textured: The dough has risen too much.

There was too much yeast. Reduce the yeast by ½ teaspoon next time.
There was too much liquid. Next time reduce the liquid by 1 tablespoon.
 The proportions of the recipe were too large for the size of the baking
pan. Reduce all the quantities in the recipe by one-third or one-half next
time.
The bread was baked on too warm a day. The baking process is affected
by hot surrounding temperatures; bake again on a cooler day or in the
early morning or evening.
Bread is not cooked throughout: The dough was too heavy.

Too large a percentage of whole-grain flours was used. Next time use
more bread flour.
Too many heavy, moist ingredients. Next time reduce the amount of
cheese, applesauce, sour cream, dried fruit, or other such ingredients.
The dough needed an extra knead. Next time reset the machine after
Knead 2 and start the cycle again from the beginning to give the dough
extra kneading time.
There was not enough yeast. Next time increase the yeast by one-fourth
of the amount called for.

Added ingredients are clumped: When the extras were added, they did
not get mixed in completely.

The extras were added too late and did not get distributed. Next time add
them at the beep or add them during the pause between Knead 1 and
Knead 2.
The extras were too large or too sticky to get distributed. Next time chop
the ingredients smaller and toss them with some flour to separate them.

After baking, the loaf has a long crease down the side that slightly
separates from the loaf: There was too much flour, and the loaf did not
rise enough.

There was too much flour. Next time reduce the flour by 2 tablespoons.
There was not enough liquid. Add more liquid next time in increments of
1 tablespoon.
The dough needed more rising time. If your machine can be programmed
for part of a cycle, next time press Stop/Reset after Rise 3 and program
the machine for an extra rise.

OceanofPDF.com
 DAILY BREADS

White Breads and Egg Breads

White Breads
One-Pound Loaves
Egg Breads
 WHITE BREADS
The world of baking has not always known white bread. It is the product of
a sophisticated milling process that acts like a series of sieves, separating
the bran and germ from the creamy white endosperm. Hand-, water-, and
wind-powered mills eventually gave way to steam-powered mills, and
finally high-speed roller mills came onto the Budapest scene in 1870. The
resulting finely bolted flour was used by the Viennese and French to create
their sophisticated array of baroque coffeehouse breads and pastries. In
1879, a team of Hungarian engineers was invited to Minneapolis to set up
such innovative systems of milling in America, and the General Mills
Corporation was born.

White breads and egg breads are the mainstay of the home bread baker’s
kitchen. That is why I categorize them as daily breads; they are good made
fresh every day and have basic, versatile flavors so they can be eaten at
every meal and are easily consumed in a day. Loving white and egg breads
is like choosing vanilla ice cream—often thought of as plain. But those who
love white bread, like those who love vanilla ice cream, appreciate its
subtleties of flavor and the myriad foods with which it can be combined.
White bread textures vary with the addition of water, milk, buttermilk,
yogurt, evaporated milk, or dry milk. Nondairy milks, too, such as coconut
or soy, can be used with wonderful results. White bread can be spartan, with
just a tad of oil and sugar, or rich, with lots of butter and milk. Water makes
a chewy, coarse-textured loaf, while milk makes a fine-textured, softer loaf.
 HONEY WHITE BREAD

Honey is a great favorite in breadmaking—for good reason. It is a natural

sweetener with up to 80 percent of its weight composed of sugar. I like to
search out nice local honeys to use in my breads, such as star thistle honey
from Sonoma County or cherry honey from the fruit stand down the road.

1½-POUND LOAF

½ cup water
½ cup milk
1½ tablespoons canola oil
2 tablespoons honey
2⅞ cups bread flour
1 tablespoon gluten
1 teaspoon salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

2/3 cup water

2/3 cup milk
2 tablespoons canola oil
3 tablespoons honey
3¾ cups bread flour
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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.)
2. 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.
 COUNTRY WHITE BREAD

This is the type of loaf to make using the Delay Timer since it contains
nonfat dry milk rather than fresh milk. The dry milk will not foster any
harmful bacteria as it sits. Available as a powder made from whole or skim
milk, I always use the skim or nonfat dry milk; nonfat has about 1 percent
fat, while whole has about 27 percent fat. Nonfat also keeps longer. All
types of dry milk have a marked increase in milk sugar, and the yeast love
it. It is not necessary to dissolve the dry milk in the liquid ingredients before
adding it; the powder will mix in fine when added with the dry ingredients.
If you have lumps in your milk powder, be sure to break them up before
adding it or they will stay intact throughout the mixing and baking, and
you’ll have lumps in your finished loaf.

1½-POUND LOAF

11/3 cups water

1 tablespoon vegetable or light olive oil
1 tablespoon sugar
3 cups bread flour
1½ tablespoons instant potato flakes
3 tablespoons nonfat dry milk
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

12/3 cups water

1½ tablespoons vegetable or light olive oil
1½ tablespoons sugar
4 cups bread flour
2 tablespoons instant potato flakes
¼ cup nonfat dry milk
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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 may be made using the Delay
Timer.)
2. 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.
THE BAKER’S GLOSSARY OF WHITE FLOURS GROUND FROM WHEAT

Wheat comes in many varieties. Hard red winter wheat, hard red spring
wheat, soft red winter wheat, hard and soft white wheat, and spelt are
known as the bread wheats.

Each kernel of wheat has three parts—the bran, endosperm, and germ. How
these parts are milled or sifted out determines what type of flour is created.
White flours all have the bran and the germ sifted out. Each wheat has
distinctive properties that dictate what it will best be used for. The hard
wheats are the most important in bread bakery language. A higher protein
percentage tells you the flour is best for breads, and the dough will turn out
best if worked by machines—such as the electric mixer, bread machine, or
food processor—in which the flour is worked much more vigorously than it
could be by hand.

The following list includes many types of white flour and my favorites for
bread machine baking. Remember that all pre-bagged brands will differ
slightly from one another, giving slight variations to your bread’s character.
BREAD FLOUR
For the best results in making premium white breads I use cream-colored
unbleached bread flour made from hard red spring wheat that is aged
without chemicals or preservatives. It has a protein content of 12 to 14
percent. High-gluten wheat flour absorbs more liquid than other flours,
creating a more elastic dough and a lighter-textured bread. Canadian all-
purpose flour on average contains 13 percent protein, so it is excellent for
breadmaking.
HIGH-GLUTEN FLOUR
High-gluten flour is ground from hard red spring wheat and has some
malted barley added. It is unbleached, that is, aged without chemicals or
preservatives. It functions very much like bread flour and is fine for bread
machine baking.
ALL-PURPOSE FLOUR
Unbleached all-purpose flour, also called refined white flour, is blended
from a combination of approximately 80 percent hard wheat and 20 percent
soft. Note that the content of different brands of unbleached flour varies in
different locales. Unbleached flour in the southern states has a higher
percentage of soft wheat, and in the northern, midwestern, and western
states it contains a higher percentage of hard wheat. Unbleached flour is
aged to naturally oxidize the proteins and bleach out the natural yellow
pigment present in freshly milled flour (also known as green flour).
Bleached flour is aged quickly with chlorine dioxide, has less gluten, and
lacks the vitamin E that naturally remains in flour after milling. I consider
unbleached flour superior to bleached flour for use in bread recipes.
BOLTED FLOUR
Bolted, or sifted, is the name for whole wheat flour that has had most of its
bran sifted out. It makes fabulous sandwich or country breads on its own or
in combination with other whole wheat flours (it is good with spelt, kamut,
and triticale). Make your own bolted flour by combining 3 cups unbleached
white flour, 1 cup fine or medium stone-ground whole wheat flour, and 3
tablespoons raw wheat germ. This is an excellent all-purpose bread flour.
CLEAR FLOUR
Clear flour is not the name of a certain type of flour, but a milling term for
the high-protein bread flour that is the least refined of white flours. Often
called straight flour, it has long been available to the professional baking
industry. It has a darkish cast to it, reflecting the high ash content—coarse
particles that are partly bran. Use it in place of bread flour in white breads
or in combination with whole wheat flour, especially in rye flour doughs.
Clear flour makes delicious, chewy breads with lots of flavor.
GLUTEN FLOUR
Gluten flour is made by washing the starch from the endosperm several
times, then further grinding the remaining gluten proteins before mixing
them with the finest white flour, known as patent flour, in a 75/25
proportion. It is exceptionally high in protein and low in starch, particularly
useful in special diet breads and in doughs made with whole-grain flours
that are low in, or completely lacking, gluten, especially in bread machine
baking. I don’t call for gluten flour, though, in this book. Do not confuse
vital wheat gluten with gluten flour or high-gluten bread flour.
 HOUSE BREAD

I like my homemade bread flecked with a bit of this and a bit of that,
without any cane sugar in it so that the flavor of the fresh flours is
dominant. In this case, I add just a bit of rye flour, buckwheat flour, and
wheat germ, which I usually seem to have on hand. Since the additions to
this bread depend on what I have around, it has also been made with
cornmeal or corn flour, graham flour, teff flour, kamut flour, or whole wheat
flour substituted for one or another of the flours called for in the recipe.
Just a little bit of something out of the ordinary is enough to subtly affect
the taste of this great loaf. The main ingredient, of course, is a good, strong
bread flour, as fresh as possible.

1½-POUND LOAF

1⅛ cups water
2 tablespoons olive oil
2⅞ cups bread flour
1 tablespoon buckwheat flour
1 tablespoon dark rye flour
1 tablespoon toasted wheat germ
1 tablespoon powdered fructose
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups water
2½ tablespoons olive oil
3⅞ cups bread flour
1½ tablespoons buckwheat flour
1½ tablespoons dark rye flour
1½ tablespoons toasted wheat germ
1½ tablespoons powdered fructose
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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 may be made using the Delay
Timer.)
2. 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.
 MILK BREAD

This is a favorite white bread that is perfect for beginning bakers and has
that great homemade bread flavor. Milk is the main liquid ingredient in
breads that do not fall into the category of lean breads, ones made without
any fat or sweetening. Here is a little baker’s lesson: When milk is used in a
bread dough, it increases and strengthens the absorptive capacity of the
flour, especially high-gluten bread flour. So during the rising, you will
notice that the dough is a bit stiffer than it was right after mixing. Milk also
decreases the acidity in a dough, allowing the yeast to work a bit more
efficiently and to age, or ferment, more slowly, giving the bread a delicate
flavor. Milk has plenty of sugar, in the form of lactose, so you will have a
nice dark crust. Since this loaf has some fat in it, it should stay fresh for two
to three days.

1½-POUND LOAF

1⅛ cups whole milk

1 tablespoon unsalted butter or margarine, cut into pieces
3 cups bread flour
1 tablespoon sugar
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups whole milk

2 tablespoons unsalted butter or margarine, cut into pieces
4 cups bread flour
2 tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1. 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. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 FRENCH SANDWICH PAIN AU LAIT

I never thought much of breads made in the style of the white French
sandwich bread called pain de mie, which translates as “the heart of the
crumb” or “the middle of the bread loaf,” until I took a class with Steve
Sullivan, the baker at Chez Panisse at the time. This bread is similar to the
one he made. This is the bread used for grilled sandwiches, such as a
croque monsieur, or to cut into shapes for tea sandwiches. While this type of
bread is usually baked in a lidded loaf pan to make a perfectly square loaf,
the contained environment of the bread machine provides a close second.
The barley flour adds a bit of sweetness. This is a slow riser; it will rise
dramatically during the baking.

1½-POUND LOAF

1¼ cups water
5 tablespoons unsalted butter, cut into pieces
2⅞ cups bread flour
⅛ cup barley flour
1/3 cup nonfat dry milk
1 tablespoon gluten
1 teaspoon sugar
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

12/3 cups water

6 tablespoons unsalted butter, cut into pieces
3¾ cups bread flour
¼ cup barley flour
½ cup nonfat dry milk
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons sugar
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
1. 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 may be made using the Delay
Timer.)
2. 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.

THE TOOLBOX: ESSENTIAL BREAD MACHINE BAKING EQUIPMENT

Brinna Sands, founder of the King Arthur Flour Baker’s Catalogue and a confirmed
bread machine baker, once gave me a definitive list of the essential equipment
needed for bread machine baking, beyond the machine itself. Here is her list:

A set of plastic or stainless steel dry measuring cups and spoons and a glass
measuring cup for liquids. Be sure to loosen up your flour, which settles during its
shelf life, before measuring. While this may seem a bit fussy, remember that air is
also a primary leavening agent.
A thin, half-width, heat-resistant rubber spatula. The blade is 1¼ by 3 inches with
an 8½-inch long handle, to make sure everything is getting mixed properly. I also
use it for loosening the sides before turning the loaf out of the pan after baking.
A pair of heavy-duty oven mitts.
A small cleaning brush with bristles that are safe for nonstick surfaces. The sides
and bottom of the inside of the machine need at least to be wiped clean after each
baking session. Be sure the machine is unplugged before you do anything around
the element.
A wire cooling rack. For proper cooling, it is important that a loaf be placed on a
rack that allows air to circulate all around the loaf.
A long-bladed serrated bread knife for slicing. If you can, wait until the bread
cools before slicing.
 SOUR CREAM BREAD

Sour Cream Bread has a beautiful crust and a unique, moist, dense texture
reminiscent of a brioche or cake. Sour cream is an ingredient much beloved
by bakers. It has an inherent richness and acidity that consistently give a
special texture, flavor, and keeping quality to bread. Nondairy sour cream
can be substituted for fresh sour cream in this bread with good results. The
delicate, cakey texture of this bread makes it great for grilled sandwiches
and French toast.

1½-POUND LOAF

½ cup plus 1 tablespoon water

1 cup sour cream
3½ cups bread flour
1 tablespoon light brown sugar
2 teaspoons gluten
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

¾ cup plus 1 tablespoon water

1¼ cups sour cream
41/3 cups bread flour
1½ tablespoons light brown sugar
1 tablespoon gluten
1½ teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions, with the water and sour cream put in first,
and adding the dry ingredients in on top. Set crust on medium and
program for the Basic cycle; press Start. (This recipe is not suitable for
use with the Delay Timer.)
2. 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.
 YOGURT BREAD

This is a beloved recipe from the files of food writer Jacquie McMahan,
adapted for the bread machine. Though this recipe was not published in any
of his books, James Beard, well known for his love of good bread, taught
Jacquie to make this bread during a weeklong cooking class he gave at the
Stanford Court Hotel. Jacquie was one of eight students in the class, the
roster of which included food world notables such as Jeremiah Tower, Alice
Waters, Joyce Goldstein, Flo Braker, and Chuck Williams. This bread is
pure Beard—simple ingredients that bake up wholesome and flavorful. Eat
it the day it is baked. It is a perfect sandwich bread.

1½-POUND LOAF

¾ cup water
1 cup plain whole-milk yogurt
3½ cups bread flour
1 tablespoon gluten
2 teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1 cup water
11/3 cups plain whole-milk yogurt
4¾ cups bread flour
1 tablespoon plus 1 teaspoon gluten
2¼ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. I put 3¼ cups of flour in for the 1½-pound
loaf (4½ cups for the 2-pound loaf) and sprinkle the rest in over the
dough ball as needed since yogurts have different consistencies. Set
crust on dark and program for the Basic cycle; press Start. (This recipe
 is not suitable for use with the Delay Timer.) The dough ball will be
slightly sticky, but it will smooth out after the kneading.
2. 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.
LEFTOVER BREAD COOKERY: THE ART OF FRENCH TOAST

While sweet baguettes, sourdough, and challah egg bread are my favorites
for French toast, cinnamon bread, any whole wheat, seed, white sandwich,
croissant, or holiday sweet bread can be used. Day-old and stale are key
words here; fresh bread will just end up soggy. For the adult palate, add 2 to
3 tablespoons of your favorite liqueur, such as Grand Marnier, amaretto, or
rum, to jazz up the batter.

Butter and maple syrup are certainly the traditional toppings, but I also like
a fruit syrup such as blueberry or raspberry, sautéed or fresh fruit, powdered
sugar and fresh lemon wedges, or hot applesauce and vanilla yogurt.
 GOOD MORNING FRENCH TOAST
Serves 2

3 large eggs
¾ cup milk
½ teaspoon vanilla extract
Four 1-inch-thick slices day-old bread
1 to 2 tablespoons butter, as needed

1. Using a whisk or immersion blender, beat the eggs, milk, and vanilla
together in a bowl. Pour into a shallow bowl. Add the bread and soak
both sides until all of the milk mixture is absorbed.
2. Melt the butter in a large skillet over medium heat, arrange the slices
without crowding, and sauté until deep golden brown, 3 to 4 minutes on
each side. Top with Warmed Winter Fruit (see at right) or plain maple
syrup.
 WARMED WINTER FRUIT
Makes about 3 cups

6 dried apricot halves

1 tablespoon dried cherries
1 tablespoon golden raisins
2 tablespoons butter
1 small apple, peeled, cored, and sliced
1 small pear, peeled, cored, and sliced
Pinch of ground cinnamon
1 banana, sliced
½ cup canned pitted sweet cherries, drained
1/3 cup maple syrup

1. Cover the apricots, cherries, and raisins with hot water. Let soak for 10
minutes.
2. Melt the butter in a large skillet over medium-low heat. Sauté the apples
and pears until soft. Drain the soaked fruit and add to the skillet with the
cinnamon. Sauté for 5 minutes. Add the banana, canned cherries, and
syrup and heat for 2 minutes. Serve immediately spooned over the
French toast.
 BANANA-STUFFED FRENCH TOAST
Serves 3

Six 2-inch-thick slices day-old bread

3 small bananas, each cut into 12 diagonal slices
8 large eggs
½ cup milk
3 tablespoons maple syrup
1 teaspoon ground nutmeg

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Insert a small sharp knife into the side of the crust and carefully cut a
small horizontal pocket directly into the middle of each slice of bread,
leaving a 1-inch border on 3 sides. Stuff each pocket with 6 slices of
banana.
3. Using a whisk or immersion blender, beat the eggs, milk, syrup, and
nutmeg in a bowl until foamy. Pour into a shallow bowl. Add the bread
and soak both sides. Melt 1 to 2 tablespoons butter in a large skillet over
medium heat, arrange the slices without crowding, and sauté until
lightly browned, 3 to 4 minutes per side. Turn them once. Transfer slices
to the baking sheet and bake for 15 minutes. Serve immediately.
 GREEK BREAD

Everyday bread in Greece is called psomo, or “mother’s bread.” Don’t

substitute regular milk for the evaporated milk here or you will miss out on
the especially sweet, rich flavor it provides. The most authentically Greek
version of this bread is made with canned evaporated goat’s milk, but the
ubiquitous evaporated cow’s milk is just fine.

1½-POUND LOAF

1/3 cup water

1 cup evaporated milk or evaporated goat’s milk
2¾ cups bread flour
¼ cup whole wheat or whole-grain spelt flour
1¼ tablespoons sesame seeds
1 tablespoon gluten
2 teaspoons sugar
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

½ cup water
1⅛ cups plus 1 tablespoon evaporated milk or evaporated goat’s milk
3¾ cups bread flour
¼ cup whole wheat or whole-grain spelt flour
1¾ tablespoons sesame seeds
1 tablespoon plus 1 teaspoon gluten
1 tablespoon sugar
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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.)
2. 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.
 MAPLE BUTTERMILK BREAD

This is a basic white bread that pairs tangy buttermilk with wonderful
maple syrup and is especially nice for toast and sandwiches. Who could not
love maple syrup? The highest A grade, Golden, is delicate in flavor, and
the syrup becomes more robust in the lower A grades, Amber, Dark, and
Very Dark, which are great for baking. Use fresh buttermilk in place of the
water and dry buttermilk powder, if you wish, but you cannot use the Delay
Timer with perishable ingredients.

1½-POUND LOAF

1 cup plus 1 tablespoon water

1½ tablespoons unsalted butter, melted
3 tablespoons maple syrup
3 cups bread flour
1/3 cup dry buttermilk powder
1 tablespoon gluten
1½ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

1⅜ cups water
2 tablespoons unsalted butter, melted
¼ cup plus 1 tablespoon maple syrup
4 cups bread flour
½ cup dry buttermilk powder
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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 may be made using the Delay
Timer.)
2. 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.
 MAPLE BACON BREAD

Maple syrup is taken very seriously by some people, Canadians in

particular. The grading of this delicious ingredient is now an international
standard, so A to D is no longer something you will see in stores. All syrup
is set to grade A and ranked according to color and taste descriptor. The
bottles will read: Golden Color, Delicate Taste; Amber Color, Rich Taste;
Dark Color, Robust Taste; and Very Dark Color, Strong Taste. The best
choice for this recipe—previously Grade B—is Very Dark Color, Strong
Taste.

1½-POUND LOAF

10 bacon slices
11/3 cups warm water
3 tablespoons maple syrup
2 tablespoons reserved bacon fat
¼ teaspoon salt
31/3 cups white bread flour
1 tablespoon gluten
1¾ teaspoons SAF or 2¼ teaspoons bread machine yeast

2-POUND LOAF

10 bacon slices
12/3 cups warm water
¼ cup maple syrup
2½ tablespoons reserved bacon fat
1/3 teaspoon salt
4½ cups white bread flour
1 tablespoon plus 2 teaspoons gluten
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. In a large skillet over medium-high heat, cook the bacon until it is

crispy, about 10 minutes. Transfer the bacon to a cutting board
(reserving 2 tablespoons of fat) and chop the slices.
2. Place the ingredients, except the chopped bacon, 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.) When the machine beeps, or between Knead
1 and Knead 2, add the chopped bacon.
3. 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.
 BANANA SANDWICH LOAF

The subtle sweetness in this bread comes from the ripe banana. Don’t worry
that you add chunks of banana to the bread pan; they will get mashed
during the kneading. Treat this loaf just like French bread; it is best the day
it is made. There is no better bread for a peanut butter and jelly sandwich.

1½-POUND LOAF

1 cup water
1 tablespoon vegetable or nut oil
1 ripe 6-ounce banana, cut into chunks
3 cups bread flour
¼ cup dry buttermilk powder
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups water

1½ tablespoons vegetable or nut oil
1 ripe 8-ounce banana, cut into chunks
4 cups bread flour
1/3 cup dry buttermilk powder
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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.)
2. 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.
 COCONUT MILK WHITE BREAD

Do not confuse canned coconut milk with canned cream of coconut, which
is even more concentrated and sweeter than the milk. Be sure to shake the
can well before opening it since the solids may have settled to the bottom.
This is the perfect bread to serve with Thai food, with crawfish omelets, or
with barbecued jerk chicken, coleslaw, and the “holy trinity” of Creole food
—shallots, celery, and green peppers.

1½-POUND LOAF

1⅛ cups canned coconut milk

3 cups bread flour
1 tablespoon gluten
1½ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

1½ cups canned coconut milk

4 cups bread flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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.)
2. 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.
THE RIGHT INGREDIENT: ABOUT GLUTEN

Gluten (also known as vital wheat gluten) is a natural protein occurring in wheat. It
adds body and volume to bread machine loaves. I have specified the proper amount
of gluten needed in each recipe in this book, but if you are creating your own recipes
for the bread machine, a good guideline is to add 1 teaspoon to 1 tablespoon of vital
wheat gluten per cup of flour, depending on the gluten content of the flour in the
recipe. Bread flour needs less gluten added; heavier whole wheat and nongluten
flours need more to make a high-rising, light-textured loaf. Advised proportions are
always printed on the package. Vital wheat gluten is readily available in the flour
section of supermarkets. Vital wheat gluten is not the same as gluten flour; it is a more
concentrated form, so do not confuse the two.

Factors that can affect gluten development are the following:

Fat: Fat slows gluten production because it coats the proteins as well as blocking
hydration. The proteins don’t stick together, which creates shorter strands. Fat-rich
enriched bread needs to mix longer and has a tender cakelike crumb.
Flour: Different flour contains different protein levels, and higher protein
generally means more gluten.
High enzyme ingredients: Papaya, pineapple, and an abundance of milk can “kill”
the gluten. Try heating these ingredients to scalding, just under 212°F, to destroy
the enzymes.
Salt: Gluten proteins repel one another, and the chlorine in the salt helps them
stick together, strengthening the gluten structure.
Sugar: Sugar attaches to water molecules, competing with the proteins in the flour.
Too much sugar means the proteins cannot bind together effectively.
Water: Hydration is needed to wake up the proteins in flour that form gluten. Too
little or too much water impedes gluten webbing creation.
 FRENCH BREAD

French bread is characterized by a crisp crust, a nice volume, and a close-

grained, chewy texture. It is distinctly different from a white bread made
with milk, honey, and butter. The addition of egg whites makes for an extra
crispy crust. If you are going to make this bread using the Delay Timer, be
sure to use powdered egg whites (see here), which perform just like fresh
egg whites when whipped with cold water. This loaf is best when eaten
slightly warm or at room temperature within eight hours of when it is baked
—there is no fat in it to help keep the bread moist, and the flavor changes
when it is day-old. This is an excellent loaf with all the characteristics of
traditional French bread except its shape. If you would like to turn this
dough out before baking and shape it into long loaves to bake in the oven,
prepare it on the Dough cycle and refer to here.

1½-POUND LOAF

2 large egg whites

1 cup water
3 cups bread flour
1 tablespoon gluten
2 teaspoons sugar
1¾ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

2 large egg whites

1¼ cups water
4 cups bread flour
1 tablespoon plus 2 teaspoons gluten
1 tablespoon sugar
2½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
1. Using an electric mixer, beat the egg whites until almost stiff and soft
peaks are formed. Set crust on medium or dark and program for the
Basic or French Bread cycle. Place all the ingredients in the pan
according to the order in the manufacturer’s instructions, adding the egg
whites in with the water; press Start. (This recipe is not suitable for use
with the Delay Timer if using fresh eggs.)
2. 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.
 VIENNA BREAD

Vienna bread is made like a simple French bread, but with the addition of
milk and butter for flavor, softness, and an extra day’s fresh keeping.
However, it does not have the crisp crust of breads made without butter. It
has been a favorite bread in France since the Revolution. It gets its name
from once having been made with Vienna flour, a premium white flour.

1½-POUND LOAF

½ cup water
½ cup milk
3 tablespoons unsalted butter, cut into pieces
3 cups bread flour
2 tablespoons sugar
1 tablespoon gluten
1½ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

2/3 cup water

2/3 cup milk
4 tablespoons unsalted butter, cut into pieces
4 cups bread flour
3 tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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 French Bread cycle; press Start. (This recipe is not suitable for
use with the Delay Timer.)
2. 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-FASHIONED POTATO BREAD

Root vegetables were among the first foods to be cultivated and have long
been an essential food source that has been used in baking bread. Fresh
mashed potatoes add a moist, fluffy texture not comparable to any other
ingredient in breads. The complex carbohydrates in the potato make a
perfect food for the yeast and the rest is kitchen legend; bread machine
bakers love to use the floury potatoes in breads and starters. I think it is the
best white bread for sandwiches.

1½-POUND LOAF

1 medium russet potato (8 to 9 ounces), cut into chunks

¾ cup water
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
1 tablespoon sugar
1½ teaspoons gluten
1½ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

1 medium russet potato (8 to 9 ounces), cut into chunks

1 cup water
3 tablespoons unsalted butter, cut into pieces
4 cups bread flour
1½ tablespoons sugar
2 teaspoons gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Combine the potato and water in a small saucepan. Simmer, covered,

until the potato is tender, about 10 minutes; slip off the peels. Mash or
puree the potato with its water (do not drain; you want the water). Pour
the potato-water mixture into a 2-cup glass measuring cup and add
 additional water to make 1⅓ cups for a 1½-pound loaf or 1⅔ cups for a
2-pound loaf. Cool to room temperature.
2. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions, adding the potato mixture with the liquid
ingredients. Set crust on medium and program for the Basic cycle; press
Start. (This recipe is not suitable for use with the Delay Timer.)
3. 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.
 INSTANT-POTATO BREAD

I used to dismiss the use of instant mashed potatoes in my breads; I always

used fresh mashed potatoes. But then I tried it and the bread tasted so good
that now I always have a box of instant potatoes in the cupboard. The
crumb on potato bread is fluffy and dense, the interior moist, and the crust
crisp. This loaf can be baked on the Quick Yeast Bread cycle since the
potatoes encourage the yeast. (See your manufacturer’s manual for
guidelines for adjusting the quantity of yeast when using this cycle.) This is
a high-domed loaf. Be sure to add the flour first to the liquid already in the
pan and then the potato flakes. Otherwise, as you are measuring the flour,
the potatoes will already be soaking up the liquid, and the result will be a
dry dough ball.

1½-POUND LOAF

½ cup water
2/3 cup buttermilk
1½ tablespoons olive oil
1½ tablespoons dark honey
2½ cups bread flour
1/3 cup instant potato flakes
1 tablespoon gluten
1¼ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

¾ cup water
¾ cup buttermilk
2 tablespoons olive oil
2 tablespoons dark honey
3 cups bread flour
½ cup instant potato flakes
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

1. 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.) The dough ball will be nicely formed and slightly sticky
but stiff at the same time when tested. It should feel a bit sticky, so take
care not to add any more than an extra tablespoon of flour. The potato
flakes will soak up the extra moisture during the rises and become
smooth during the risings.
2. 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.
 BEER BREAD

Flip the cap on your favorite beer and let it go flat at room temperature for
a few hours before assembling the ingredients. Whatever the brand or style
of beer is, your choice of beer will dictate the distinctive flavor of this loaf.
Serve with roast pork and sauerkraut or with corned beef.

1½-POUND LOAF

1⅛ cups (9 ounces) beer

2 tablespoons olive oil
3½ cups bread flour
¼ cup sugar
¾ teaspoon salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

1½ cups (12 ounces) beer

3 tablespoons olive oil
4½ cups bread flour
1/3 cup sugar
1 teaspoon salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Pour the beer into a bowl and let stand at room temperature for a few
hours to go flat.
2. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
3. 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.
 HUNGARIAN WHITE BREAD WITH FENNEL SEEDS

Hungarians are known as premier bread bakers. Hungarian wheat is grown

on the fertile Great Hungarian Plain that sweeps east from the
Transylvanian Alps. The kenyér, or “daily bread,” in this recipe can be
made studded with aromatic caraway or fennel seeds, providing a great
accompaniment to Hungary’s flavorful savory dishes. The seeds are a
delightful surprise to the palate. This is a firm-textured bread with an
incredible crumb and is very fragrant when toasted.

1½-POUND LOAF

1⅛ cups water
1½ tablespoons unsalted butter, melted
3 cups bread flour
1½ tablespoons sugar
1 tablespoon gluten
2½ teaspoons fennel seeds
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups water

2 tablespoons unsalted butter, melted
4 cups bread flour
2 tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
1 tablespoon fennel seeds
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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 may be made using the Delay
Timer.)
2. 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.
 ONE-POUND LOAVES
The recipes in this book are designed for 1½- and 2-pound-loaf bread
machines. But all machines have the capacity to make smaller 1-pound
loaves as well. The 1-pound size is also known as a sampler loaf and is
perfect for one or two people, especially if you like to make fresh bread
every day. Here are a few basic recipes created to make some special 1-
pound loaves. You’ll find recipes for plain white and egg breads, as well as
a couple whole-grain loaves and a sweet bread. Of course, to make a 1-
pound loaf from any of the other recipes in this book, all you have to do is
cut the measurements for the 2-pound loaf in half.
 SAMPLER BRIOCHE EGG LOAF

1-POUND LOAF

2 large egg yolks plus water to equal 2/3 cup

4 tablespoons unsalted butter, cut into pieces and at room temperature
1¾ cups bread flour
1 tablespoon sugar
2 teaspoons gluten
1 teaspoon salt
1⅛ teaspoons SAF yeast or 1½ teaspoons bread machine yeast

1. 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.) The dough ball will be soft.
2. 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.
 SAMPLER BUTTERMILK WHITE LOAF

1-POUND LOAF

¾ cup plus 1 tablespoon buttermilk

1 tablespoon dark honey
1 tablespoon butter or margarine, at room temperature
2 cups bread flour
2 teaspoons gluten
1 teaspoon salt
1¼ teaspoons SAF yeast or 1½ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 SAMPLER COUNTRY WHITE LOAF

1-POUND LOAF

¾ cup fat-free milk

1 tablespoon canola oil
1⅞ cups bread flour
2 tablespoons barley flour
2 tablespoons toasted wheat germ
1 tablespoon sugar
2 teaspoons gluten
1 teaspoon salt
1⅛ teaspoons SAF yeast or 1½ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 SAMPLER HONEY WHOLE WHEAT LOAF

1-POUND LOAF

¾ cup fat-free milk

2 tablespoons honey
1 tablespoon butter, at room temperature
1¾ cups whole wheat flour
¼ cup bread flour
1 tablespoon gluten
1 teaspoon salt
1¼ teaspoons SAF yeast or 1½ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the
Whole Wheat cycle; press Start. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 SAMPLER OATMEAL LOAF

1-POUND LOAF

¾ cup buttermilk
1 tablespoon honey or maple syrup
2 teaspoons butter or margarine, at room temperature
1¾ cups bread flour
½ cup rolled oats
2 teaspoons gluten
1 teaspoon salt
1¼ teaspoons SAF yeast or 1½ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 SAMPLER HAWAIIAN SWEET LOAF

1-POUND LOAF

1/3 cup evaporated milk

One 8-ounce can crushed pineapple in its own juice
¼ cup pineapple juice reserved from draining the canned pineapple
1 tablespoon vegetable or nut oil
2 cups bread flour
1/3 cup flaked coconut
1½ tablespoons light brown sugar
2 teaspoons gluten
1 teaspoon salt
½ teaspoon ground ginger
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast
¼ cup coarsely chopped macadamia nuts, rinsed and dried on a paper towel if salted

1. Place the ingredients, except the nuts, in the pan according to the order
in the manufacturer’s instructions. Set crust on dark and program for the
Basic or Sweet Bread cycle; press Start. (This recipe is not suitable for
use with the Delay Timer.) When the machine beeps, or between Knead
1 and Knead 2, add the nuts.
2. 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.
 EGG BREADS
Egg breads are simply divine. While in a practical sense, eggs add rich
flavor, vibrant color, and leavening power to a dough, they have a spiritual
element as well.

There is a pain du sacresant, or sacred bread, for every culture that

worships, and these breads are usually made with eggs. One of the earliest
religions believed that a primeval egg split open to form heaven and earth.
Modern Muslim women chant prayers while mixing dough, and their baked
bread is never cut with a knife. Challah, the traditional Jewish egg bread
that is probably the most familiar egg bread, is served as prayers are said.

So when you are baking your egg bread, remember that these breads are not
only some of the easiest to construct in the bread machine, but also the ones
accompanied by daily blessings for health, sustenance, and happiness.
 FRANSKBRØD

Franskbrød is the most prevalent white bread in all of Scandinavia. It

translates to “French bread,” but it contains an egg, so technically it is not
a true lean bread by French baking standards. The combination of the egg
and water makes for a chewy loaf.

1½-POUND LOAF

1 cup water
1 large egg
3 cups bread flour
1 tablespoon sugar
1 tablespoon gluten
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups water

1 large egg
4 cups bread flour
1½ tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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 French Bread cycle; press Start. (This recipe is not suitable for
use with the Delay Timer.)
2. 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.
 BUTTER BREAD

This egg bread is shaped into les gemeaux, or “the twins,” a pair of loaves
baked in the same pan. You can bake this in your bread machine on the
Basic or Variety cycles as described below. Or you can remove the dough,
shape it into the twin loaf, place it in a loaf pan (8 x 4 inches for 1½ pounds
dough; 9 x 5 inches for 2 pounds), cover it with plastic wrap to rise for 45
minutes, and bake it off in your oven for 40 minutes at 350°F. If you don’t
want to do anything fancy with this loaf, you don’t have to; just run it
straight through the Basic cycle.

1½-POUND LOAF

⅞ cup water
1 large egg
5 tablespoons unsalted butter or margarine, cut into pieces
3 cups bread flour
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1⅛ cups water
1 large egg
6 tablespoons unsalted butter or margarine, cut into pieces
4 cups bread flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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 Variety cycle; press Start. (This recipe is not suitable for use
with the Delay Timer.)
2. If you are using the Basic cycle, after Rise 1 ends, press Pause, remove
the bread from the machine, and close the lid. If you are using the
Variety cycle, remove the pan when Shape appears in the display. Turn
the dough out onto a clean work surface and divide it into 2 equal
portions. Flatten each portion into a small rectangle and roll up from a
short side to form 2 fat squares of dough. Remove the kneading blade
and give the pan a light greasing by spraying it with a bit of vegetable
cooking spray. Place the 2 separate pieces side by side in the bottom of
the bread pan (they will be touching). Return the pan to the machine.
3. Press Start to continue to rise and bake as programmed. 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.
 BRIOCHE BREAD

Pain brioche is a staple of the French kitchen. Pay attention to the

technique for adding the room-temperature butter pieces; it is done while
the machine is running during the kneading phase. Brioche bread is perfect
for French toast, bread puddings, appetizer sandwiches, and just plain old
toast. Serve the warm golden slices spread with pure apricot or boysenberry
jam (here and here), or with apple butter and some cream cheese.

1½-POUND LOAF

1/3 cup milk

2 large eggs
1 egg yolk
2 cups bread flour
2 tablespoons sugar
2 teaspoons gluten
¾ teaspoon salt
1¼ teaspoons SAF yeast or 1¾ teaspoons bread machine yeast
7 tablespoons unsalted butter, cut into pieces

2-POUND LOAF

½ cup plus 1 tablespoon milk

2 large eggs
2 egg yolks
2¾ cups bread flour
2½ tablespoons sugar
1 tablespoon gluten
1 teaspoon salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast
½ cup plus 2 tablespoons (1¼ sticks) unsalted butter, cut into pieces

1. Place the ingredients, except the butter, 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.) The dough will be soft and sticky.
2. About 10 minutes into Knead 2 (I set a kitchen timer), open the lid
while the machine is running. Add a piece or two of the butter, allowing
it to be incorporated before adding more pieces. It will take a full
minute or two to add all the butter. Close the lid.
3. When the baking cycle ends, open the lid and let the bread sit in the pan
for 15 minutes. Gently remove the loaf from the pan and place it on a
rack. Let cool to room temperature before slicing.
THE RIGHT INGREDIENT: ABOUT EGGS

Whole eggs add a wonderful golden color, a tender cakelike texture, and great flavor
to bread that cannot be duplicated by any other ingredient. They are often used as a
backup leavener for specialty and nongluten flours in yeast breads. Since the
cholesterol is concentrated in the yolk, many recipes call for just egg whites.

The liquid measurement for eggs is important in bread machine baking since eggs
are considered liquid ingredients. Refer to this guide for substitutions or when
developing your own recipes. Since fresh eggs cannot be used for baking with the
Delay Timer, use a commercial egg substitute or dried powdered egg whites if you are
not making the bread just after loading. Powdered egg whites will not make any
noticeable difference in the flavor of the bread. Add the powder with the dry
ingredients or combine the powder with two parts cold water and shake, adding the
resulting mixture with the liquid ingredients.

Egg substitutes work perfectly in all bread machine bread recipes. Many bakers on
special diets substitute an equal measurement of mashed silken tofu for the eggs (a
whole egg equals ¼ cup).

Here is a guide to using egg substitutes in baking:

1 whole large egg equals ¼ cup liquid measure

1 large egg white equals 3 tablespoons liquid
1 large egg yolk equals 1 tablespoon liquid
3 small eggs equal 2 large eggs
1 whole large egg equals 2 egg yolks
2 whole large eggs equal 3 egg whites
1 whole large egg equals 1½ egg whites
1 whole large egg equals 3 tablespoons commercial liquid egg substitute
1 large egg white equals 2 tablespoons commercial liquid egg substitute
1 large fresh egg white equals 1 tablespoon egg-white powder plus 2 tablespoons cold
water
 SALLY LUNN BREAD

Is this bread or cake? The tender buttery crumb wouldn’t be out of place on
a fancy dessert buffet, but it also fits neatly into a category including
brioche or other enriched creations. Sally Lunn is usually a time-consuming
recipe, so the fact that you can use a bread machine with little fuss is a
relief. The origins of the name of this delicious bread are a bit unclear; it
comes either from the French soleil et lune (“sun and moon”) as a nod to
the traditional bun shape or for Solange Luyon, a French Huguenot girl
who sold the buns in the 1600s in England.

1½-POUND LOAF

1 cup warm milk

¼ cup butter, at room temperature
3 tablespoons sugar
2 large eggs
1⅛ teaspoons salt
31/3 cups white bread flour
1 tablespoon gluten
1½ teaspoons SAF or 2 teaspoons bread machine yeast

2-POUND LOAF

1¼ cups warm milk

1/3 cup butter, at room temperature
¼ cup sugar
2 large eggs
1½ teaspoons salt
4½ cups white bread flour
1 tablespoon plus 2 teaspoons gluten
1¾ teaspoons SAF or 2¼ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on medium and program for the
 Sweet cycle; press Start. (This recipe is not suitable for use with the
Delay Timer.)
2. 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.
 ZOPF (SWISS EGG BREAD)

Zopf is the traditional egg bread of Switzerland. Its name comes from
Züpfe, “to braid” in Swiss German. Every home baker in Switzerland has
their own version. When baked in an oven, this bread is braided with one
end thicker than the other, like when you braid hair. This version is from
Bern, and it is baked in the machine.

1½-POUND LOAF

½ cup milk
1/3 cup water
1 large egg
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
1 tablespoon sugar
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

½ cup milk
2/3 cup water
1 large egg
3 tablespoons unsalted butter, cut into pieces
4 cups bread flour
1½ tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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.)
2. 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 here).

1½-POUND LOAF

¾ cup water
2 large eggs
1 tablespoon honey
3 tablespoons vegetable oil
3 cups bread flour
1 tablespoon gluten
1½ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast
1 tablespoon poppy or sesame seeds, for sprinkling

2-POUND LOAF

1 cup water
2 large eggs plus 1 egg yolk
1½ tablespoons honey
¼ cup vegetable oil
4 cups bread flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
1 tablespoon poppy or sesame seeds, for sprinkling

1. 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.
2. 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.
 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.) Serve with a
savory butter for dinner or with jam for breakfast and brunch.

1½- OR 2-POUND-LOAF MACHINES

½ cup milk
3 large eggs
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
1 tablespoon sugar
1 tablespoon gluten
2 teaspoons poppy seeds
1½ teaspoons salt
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast

1. 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.)
2. 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.
TECHNIQUE

JEWISH EGG BRAID OR COIL

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.
Makes 1 large braided or coiled loaf

1 recipe Jewish Egg Bread dough

1 egg white beaten with 1 tablespoon water
1 tablespoon poppy or sesame seeds, for sprinkling, optional

1. Line a large baking sheet with parchment paper. Turn the dough out
onto a lightly floured work surface.
2. 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
1½-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.
3. 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.
4. 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. Twenty minutes before baking, set the oven rack in the
middle of the oven and preheat the oven to 350°F.
5. 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.
BROWN-AND-SERVE DINNER ROLLS

These brown-and-serve instructions may be used for Virginia Light Rolls or Soft
Whole Wheat Dinner Rolls.

1. Mix, rise, and shape dinner rolls as directed in the recipe.

Arrange the rolls in two 9-inch round cake pans, in two 9 x 9-
inch ungreased disposable aluminum baking pans, or in
disposable muffin tins. Let rise until doubled in bulk at room
temperature, about 30 minutes.
2. Preheat the oven to 300°F.
3. 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.
4. To serve: Let the pan of frozen rolls thaw in the bag at room
temperature or in the refrigerator overnight. Preheat the
oven to 375°F for 15 minutes. Bake the rolls until golden
brown, 10 to 14 minutes. Serve immediately.
LEFTOVER BREAD COOKERY: BAKED FRUIT DESSERTS

These fruit desserts are really old-fashioned. They are the kinds of desserts
you would eat when you visited your grandmother when you were young.
 STUFFED BAKED APPLES WITH MAPLE CRÈME FRAÎCHE

Baked apples are a real pleasure, 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 crème fraîche on the side.
Serves 6

FOR THE APPLES:

½ cup dried cranberries
Boiling water
6 large apples, washed and cored
Two 1-inch-thick slices homemade white, light whole wheat, or nut bread
1/3 cup (2 ounces) pecans
2/3 cup light brown sugar
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
Pinch of ground cloves
2 tablespoons brandy or Calvados, optional
3 tablespoons unsalted butter

FOR THE MAPLE CRÈME FRAÎCHE:

1½ cups crème fraîche
5 tablespoons pure maple syrup

1. 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.
2. Preheat the oven to 325°F.
3. Place the bread in a food processor and grind to coarse crumbs; you will
have about 1½ 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.
4. Fill each apple core with the filling mixture. Top each with ½
tablespoon butter. 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.
5. To make the maple crème fraîche, place the crème fraîche in a small
bowl. Whisk in the maple syrup until smooth. Cover and refrigerate
until serving.
6. 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 BETTY

This warm baked winter fruit dessert is similar to a crisp. 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.
Serves 6

Two 1-inch-thick slices homemade white or whole wheat egg bread

½ cup light brown sugar
¼ cup sugar
2 teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
8 firm pears (2½ pounds), such as Bartlett or Bosc, peeled, cored, and sliced 1-inch thick
3 tablespoons fresh lemon juice
¼ cup apple or pear juice, or water
1/3 cup unsalted butter, cut into pieces

1. Preheat the oven to 375°F. Butter an 8 x 8-inch shallow baking dish.

2. Place the bread in a food processor and pulse to coarse crumbs; you will
have about 1½ cups.
3. Combine the crumbs, sugar, and spices in a bowl. Toss the sliced pears
with the lemon juice in another bowl.
4. 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 butter. Top with
a final layer of fruit, crumbs, and butter pieces.
5. Bake for 35 to 40 minutes or until bubbly and the fruit is cooked. Cool
slightly and serve warm.
 VIRGINIA LIGHT ROLLS

This basic all-white dinner roll dough is slightly sweet and fluffy, producing
tender rolls with that well-loved, good buttery flavor. I have given directions
here for shaping the dough into finger rolls, but there are many shapes to
choose from (see here). 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.
Makes 16 dinner rolls

1½- OR 2-POUND-LOAF MACHINES

1 cup plus 1 tablespoon milk

3 tablespoons honey
2 large eggs
6 tablespoons butter or margarine, cut into pieces
4¼ cups unbleached all-purpose flour
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
4 tablespoons melted butter or margarine, for brushing

1. 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.
2. 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
scraper 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 2 rows of 8 with their long sides touching. Brush
some melted butter on the tops of the rolls. Cover loosely with plastic
 wrap and let rise at room temperature until doubled in bulk, about 45
minutes.
3. Twenty minutes before baking, preheat the oven to 375°F.
4. 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.
 ENGLISH MUFFINS

These English muffins never fail to delight people who never thought of an
English muffin as a homemade specialty. This is my favorite recipe, adapted
from the late British food writer Jane Grigson. Store these muffins wrapped
tightly in plastic in the refrigerator or freezer. Split them with a fork, toast
and serve with lots of sweet butter and a fruit curd, or use them for eggs
Benedict.
Makes 1 dozen 3-inch muffins

1½- OR 2-POUND-LOAF MACHINES

1½ cups fat-free milk

2 tablespoons unsalted butter, melted
1 large egg
4½ cups unbleached all-purpose flour
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
1/3 cup yellow cornmeal or coarse semolina, for sprinkling

1. 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 muffins. You can always add a bit more flour
when you remove the dough from the machine.
2. 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 ½-inch thick. Sprinkle the top surface
with cornmeal or semolina to prevent sticking while rolling. Cut out the
muffins with a 3-inch biscuit cutter. Roll out the trimmings and cut out
the remaining muffins. Cover with a clean tea towel or place them in the
refrigerator if they are rising too fast while the others are baking.
3. Preheat an electric griddle to 350°F or heat a cast-iron stovetop griddle
over medium heat. Lightly grease the surface.
4. Immediately place several muffins on the hot griddle. Cook for about 10
minutes on each side, turning them when they are quite brown. English
muffins take time to bake all the way through, and they will swell and
be very puffy while baking. Remove the muffins from the griddle with a
spatula and let cool on a rack.
 EGG 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 not all bagels are egg
bagels, I find the addition of eggs makes for a slightly lighter homemade
version.
Makes 16 bagels

1½- OR 2-POUND-LOAF MACHINES

1 cup water
2 large eggs
1½ tablespoons vegetable or canola oil
4 cups bread flour
1 tablespoon sugar or malt powder
1 tablespoon gluten
2 teaspoons fine kosher salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
3 to 4 quarts water
2 tablespoons fine kosher salt
1 egg yolk beaten with 2 tablespoons water, for glaze
Sesame, poppy, caraway, or fennel seeds, for garnishing

1. 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.
2. 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.
3. Preheat the oven to 375°F and line 2 baking sheets with parchment
paper.
4. Add the 2 tablespoons of 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.
5. 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.
 HAMBURGER BUNS AND HOT DOG 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
supermarket but can rarely find.
1½-pound dough makes 8 round sandwich buns or long rolls

2-pound dough makes 12 round sandwich buns or long rolls

1½-POUND LOAF

1 cup water
1 large egg
4 tablespoons unsalted butter, cut into pieces
2 tablespoons sugar
3 cups bread flour
¼ cup nonfat dry milk
2 tablespoons instant potato flakes
1 tablespoon gluten
1½ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast
1 egg yolk beaten with 1 tablespoon water, for glaze
1½ tablespoons sesame seeds, for sprinkling

2-POUND LOAF

1¼ cups water
1 large egg
6 tablespoons unsalted butter, cut into pieces
3 tablespoons sugar
4 cups bread flour
1/3 cup nonfat dry milk
3 tablespoons instant potato flakes
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
1 egg yolk beaten with 1 tablespoon water, for glaze
1½ tablespoons sesame seeds, for sprinkling

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle; press Start.
2. 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 1½-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 roll 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.
3. Preheat the oven to 375°F.
4. 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.
FREEZING BREAD

Freezing is simple and safe. 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.
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 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 350°F oven. Place an unsliced loaf, au naturel or
wrapped in 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.

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 EARTH’S BOUNTY

Whole Wheat, Whole-Grain, and Specialty Flour

Breads
Whole Wheat Breads
Rye Breads
Specialty Flour Breads
Gluten-Free and Low-Gluten Breads
Multigrain Breads
 WHOLE WHEAT BREADS
Whole-grain breads can be hearty in flavor and still light textured. A 100
percent whole wheat bread may be the quintessential whole-grain loaf that
every baker wants to master, but there is room for creativity in whole
wheat breads, too. They can be made with all different proportions of
whole wheat flour, from a few tablespoons to 50 or 75 percent. 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 coarse 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, 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. Coarse 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 coarser the flour. The coarser the flour, the coarser the crumb will be
and the heavier the finished loaf. Many of my recipes in this book specify
what grind of whole wheat to use.

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, open
the lid and use a 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 in this book call for more flour than usual. 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, which gives 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.
The moisture will be slowly soaked up by the grains during the rises.

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.
 LIGHT WHOLE WHEAT BREAD

All bakers want a good all-purpose whole wheat bread in their repertoire.
Here it is. The buttermilk, 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 buttermilk in place of the water, thereby eliminating the need for any
dried buttermilk. This bread is excellent toasted.

1½-POUND LOAF

1 cup water
1 large egg
2 tablespoons vegetable or nut oil
2½ cups bread flour
½ cup whole wheat flour
3 tablespoons dry buttermilk powder
2 tablespoons dark brown sugar
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups water

1 large egg
2½ tablespoons vegetable or nut oil
3¼ cups bread flour
¾ cup whole wheat flour
4 tablespoons dry buttermilk powder
2½ tablespoons dark brown sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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.)
2. 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.

1½-POUND LOAF
1/3 cup water
½ cup milk
¼ cup honey
1 large egg
1 tablespoon butter, cut into pieces
2 cups bread flour
1 cup whole wheat flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

2-POUND LOAF

½ cup water
2/3 cup milk
1/3 cup honey
1 large egg
1½ tablespoons butter, cut into pieces
22/3 cups bread flour
11/3 cups whole wheat flour
1 tablespoon plus 2 teaspoons gluten
2½ teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

1. 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.)
2. 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.
 BUTTERMILK WHOLE WHEAT BREAD

Buttermilk was once drained off churned butter, but today it is cultured and
incubated on skim milk for consistency. It is a delicious liquid that is perfect
for use in breads. The tangy, buttery flavor comes from lactose-fermenting
bacteria that convert citric acid. Combined with yeast, there is a lot of
fermenting going on, and the by-product is a tender, flavorful bread.

1½-POUND LOAF

1⅛ cups buttermilk
2 tablespoons canola oil
2 tablespoons maple syrup
1½ cups whole wheat flour
1½ cups bread flour
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups buttermilk
3 tablespoons canola oil
2½ tablespoons maple syrup
2 cups whole wheat flour
2 cups bread flour
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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.)
2. 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 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 here for
instructions. The sour cream makes these rolls tender and moist. Be
prepared for the bread basket to be emptied!
Makes 16 dinner rolls

1½- OR 2-POUND-LOAF MACHINES

2/3 cup milk

½ cup sour cream
¼ cup honey
2 large eggs
4 tablespoons butter or margarine, cut into pieces
3 cups unbleached all-purpose flour
1 cup whole wheat flour
½ cup toasted wheat germ
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle; press Start.
2. 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 scraper 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 2 rows of 8 with their long sides
touching. Brush some melted butter on the tops of the rolls. Cover
loosely with plastic wrap and let rise at room temperature until doubled
in bulk, about 45 minutes.
3. Twenty minutes before baking, preheat the oven to 375°F.
4. 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 uses the whey
drained off homemade yogurt cheese for the liquid; I have substituted
nonfat milk. 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.

1½-POUND LOAF

Zest of 2 oranges, cut into very thin strips

1¼ cups fat-free milk
2 tablespoons olive or walnut oil
2 tablespoons honey
1⅝ cups whole wheat flour
1½ cups bread flour
1 tablespoon gluten
1¼ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

Zest of 2 oranges, cut into very thin strips

12/3 cups fat-free milk
3 tablespoons olive or walnut oil
3 tablespoons honey
2¼ cups whole wheat flour
2 cups bread flour
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. In a food processor, chop the orange peel fine, or chop it fine by hand.
2. 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.)
3. 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 has 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.

1½-POUND LOAF

2/3 cup water

3 large eggs
3 tablespoons vegetable oil
2 tablespoons honey
1½ cups whole wheat flour
1½ cups bread flour
1½ tablespoons gluten
1 tablespoon instant potato flakes
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1 cup water
3 large eggs
¼ cup vegetable oil
2½ tablespoons honey
2 cups whole wheat flour
2 cups bread flour
2 tablespoons gluten
1¼ tablespoons instant potato flakes
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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.
2. 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 2 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.
3. 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.
 HIGH-PROTEIN WHOLE WHEAT BREAD

Health trends are tipping toward high-protein foods to support exercise and
diet goals; bread is no exception. Each slice of this golden loaf contains 13
grams of protein, the perfect choice to support an active lifestyle. For a
super protein punch, add a couple scoops of whey powder to the wet
ingredients. The bread will be slightly denser, but whatever flavor you
choose creates unique loaves.

1½-POUND LOAF

¾ cup warm milk

¾ cup warm water
1½ tablespoons melted butter, cooled
1½ tablespoons honey
¾ teaspoon salt
2¼ cups whole wheat flour
¾ cup white bread flour
1/3 cup vital wheat gluten flour
1¾ teaspoons SAF or 2¼ teaspoons bread machine yeast

2-POUND LOAF

1 cup milk
1 cup water
2 tablespoons melted butter
2 tablespoons honey
1 teaspoon salt
3 cups whole wheat flour
1 cup white bread flour
½ cup vital wheat gluten flour
2½ teaspoons SAF or 1 tablespoon bread machine yeast

1. 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 Whole Wheat cycle; press Start. (This recipe is not suitable for
use with the Delay Timer.)
2. 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-FASHIONED SESAME-WHEAT BREAD

This recipe 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.

1½-POUND LOAF

¾ cup water
⅜ cup milk
2 tablespoons butter, cut into pieces
2¼ cups bread flour
¾ cup whole wheat flour
2 tablespoons light or dark brown sugar
1 tablespoon sesame seeds
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

¾ cup water
¾ cup milk
3 tablespoons butter, cut into pieces
3 cups bread flour
1 cup whole wheat flour
3 tablespoons light or dark brown sugar
1 tablespoon plus 2 teaspoons sesame seeds
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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.)
2. 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 SESAME–WHOLE WHEAT BREAD

I used to buy a moist, dense whole wheat bread at Barbara’s Bakery, a

small Palo Alto bread shop. This was their signature bread, and if you
didn’t get there before noon, it would be sold out. Here are 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.

1½-POUND LOAF

2 tablespoons sesame seeds

11/3 cups water
2 tablespoons honey
3 tablespoons sesame oil
3½ cups whole wheat flour
2 tablespoons gluten
1¾ teaspoons sea salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF

2½ tablespoons sesame seeds

12/3 cups water
3 tablespoons honey
¼ cup sesame oil
4½ cups whole wheat flour
3 tablespoons gluten
2¼ teaspoons sea salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

1. 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.
2. 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.)
3. 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.
 THREE-SEED WHOLE WHEAT BREAD

Seeded light whole wheat breads are extremely popular with home bread
bakers. The wonderful flavors the seeds exude in the oven heat go right into
the bread. This bread is great for sandwiches and toast.

1½-POUND LOAF

1¼ cups water
2 tablespoons sunflower seed oil
1½ cups bread flour
1½ cups whole wheat flour
3 tablespoons nonfat dry milk
2 tablespoons brown sugar
1 tablespoon gluten
1 teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
1/3 cup raw sunflower seeds
2 tablespoons sesame seeds
2 teaspoons poppy seeds

2-POUND LOAF

12/3 cups water

3 tablespoons sunflower seed oil
2 cups bread flour
2 cups whole wheat flour
¼ cup nonfat dry milk
3 tablespoons brown sugar
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
½ cup raw sunflower seeds
2½ tablespoons sesame seeds
2½ teaspoons poppy seeds
1. Place the ingredients, except the seeds, 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.) When the machine beeps, or between
Knead 1 and Knead 2, add all the seeds.
2. 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.
 IRISH POTATO BROWN BREAD

In the late eighteenth century, potatoes became a staple in the Irish diet;
they called the potato a spud. The addition of instant potato flakes to this
bread should tell you it will be a very moist bread. Instant potatoes and
whole wheat are a fantastic combination.

1½-POUND LOAF

1¼ cups water
3 tablespoons butter, cut into pieces
2 tablespoons honey
2 cups whole wheat flour
1 cup bread flour
¼ cup instant potato flakes
1 tablespoon plus 2 teaspoons gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

12/3 cups water

4 tablespoons butter, cut into pieces
3 tablespoons honey
2½ cups whole wheat flour
1½ cups bread flour
1/3 cup instant potato flakes
2 tablespoons gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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.)
2. 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.

BREAD MACHINE BAKER’S HINT: WHOLE-GRAIN DOUGHS

Take care to leave whole-grain doughs a bit sticky to the touch. Because whole-grain
doughs are coarser and contain more oil, they absorb moisture more slowly than
white doughs and will firm during rising. Whole wheat doughs are always more dense
than all-white flour doughs, yet they should still be pliable and springy. Since they
require shorter mixing and kneading times, there is a special cycle on the bread
machine, the Whole Wheat cycle, just for these breads.
 FLAXSEED WHOLE WHEAT BREAD

Flaxseed is known for its healthy omega-3 fatty acids, the same type as in
fatty fish, said to help lower the risk of cancer. If you want to try baking
with white whole wheat flour, this would be a good place to substitute it for
the regular whole wheat flour. The type of honey you use will add
considerable character. This bread is great for sandwiches and with soups.

1½-POUND LOAF

1⅛ cups water
2 tablespoons canola oil
3 tablespoons honey
2 cups bread flour
1 cup whole wheat flour
¼ cup nonfat dry milk
2 tablespoons flaxseed
1 tablespoon gluten
1 teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups water
3 tablespoons canola oil
¼ cup honey
22/3 cups bread flour
11/3 cups whole wheat flour
1/3 cup nonfat dry milk
2½ tablespoons flaxseed
1¼ tablespoons gluten
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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 may be made
using the Delay Timer.)
2. 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.
LEFTOVER BREAD COOKERY: CLASSIC COMBINATIONS OF BREAD AND CHEESE

MY 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. 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,
sautéed mushrooms, or Black Forest ham. The homemade bread makes the
sandwich sublime.
Slices of firm-textured homemade white, whole wheat, or multigrain bread, 2 slices per
sandwich
Cheddar cheese, sliced ½-inch thick
Unsalted butter or butter-flavored cooking spray

Cover a slice of bread almost to the edges with ½-inch-thick slices of

cheese; place a second slice of bread on top. Melt a pat of butter in a frying
pan over medium heat. Place the sandwich in the sizzling butter, moving it
around to evenly soak the bread. Using a spatula, press down on the bread.
Cook for 30 seconds, until golden brown and evenly toasted. Top with a pat
of butter and flip the sandwich over to finish cooking on the second side;
press once more with the spatula. Transfer the sandwich to a plate and cut in
half. Have napkins on hand—a grilled cheese is meant to be eaten with your
hands.
 WELSH RABBIT

Welsh rabbit, or rarebit, has no bunny rabbit in it. Rabbit is an old name for
Old English cheddar cheese, produced near the Welsh border, that was
melted and poured over toast. I loved this as a kid (use milk instead of beer
for the young diners), and my friends who are Brits make it often for lunch
or dinner. When topped with a poached egg, it is called a Golden Buck. This
recipe comes from Colonial Williamsburg in Virginia, where it is served as
tavern fare with mugs of cold ale.
Serves 4

1 tablespoon butter or margarine

1 pound medium or sharp cheddar cheese, shredded
¾ cup beer, divided
1 large egg, beaten
Dash of hot red pepper sauce
Dash of Worcestershire sauce
1 teaspoon Coleman’s dry mustard
4 slices toast, plain or buttered, crusts removed
Hungarian ground paprika, for sprinkling

1. In the top of a double boiler, melt the butter. Add the cheese and all but
2 tablespoons of the beer. Let the butter and cheese melt slowly over
low heat.
2. Combine the beaten egg with the hot pepper and Worcestershire sauces.
Moisten the mustard with the reserved beer and stir to make a paste.
Add to the melted cheese, stirring constantly. Spoon over the toast,
sprinkle with paprika, and serve at once.
 FONDUE NEUCHÂTEL

Fondue is a quintessential winter food for sharing. The name of this fondue
comes from the addition of Neuchâtel, a dry, 11 percent alcohol white wine.
You can substitute Riesling or champagne. Kirsch is the traditional
finishing touch, a strong clear liqueur made from mountain cherries. It is
best to start your fondue on the stovetop and then transfer it to the bowl of a
tabletop warmer. This is bread and cheese at their best!
Serves 6

8 ounces Emmenthaler cheese, shredded

8 ounces Gruyère cheese, shredded
2½ tablespoons all-purpose flour
1 clove garlic, split
1½ cups dry white wine
3 tablespoons clear fruit brandy
Fresh-ground black pepper
Fresh-grated nutmeg
1 loaf fresh homemade country bread, cut into 1-inch cubes

1. Combine the cheeses in a bowl. Toss with the flour. Rub the inside of a
heavy saucepan with the garlic clove. Add the wine to the pan and heat
to a simmer. Stirring constantly, slowly add the cheese a handful at a
time, letting each addition melt before adding the next. The melted
cheese will be the consistency of a light béchamel cream sauce. Stir in
the brandy and the pepper and nutmeg to taste.
2. Transfer the fondue to a fondue pot, chafing dish, or caquelon (a Swiss
earthenware casserole glazed on the inside). Keep moderately warm
over a low flame. Serve the fondue immediately, accompanied by the
cubes of bread.
 COFFEE MOLASSES WHEAT BREAD

Coffee is not just a stand-in for the liquid in bread recipes. Its acidic pH
strengthens the gluten network and improves the texture of the loaf.
Obviously, this ingredient also adds flavor, especially darker blends or even
specialty products like chocolate mint or Irish cream. Molasses, cocoa, and
evaporated milk boost the richness of this bread, and you might be
reminded of pumpernickel (although sweeter) when you bite into a slice.

1½-POUND LOAF

¾ cup strong brewed coffee, cooled to room temperature

½ cup evaporated milk
1½ tablespoons canola oil
3 tablespoons dark molasses
1 tablespoon granulated sugar
1 tablespoon cocoa
¾ teaspoon salt
2 cups white bread flour
1½ cups whole wheat bread flour
1 tablespoon gluten
1 teaspoon SAF or 1½ teaspoons bread machine yeast

2-POUND LOAF

1 cup strong brewed coffee, cooled to room temperature

2/3 cup evaporated milk
2 tablespoons canola oil
4 tablespoons dark molasses
1½ tablespoons sugar
4 teaspoons cocoa
1 teaspoon salt
22/3 cups white bread flour
2 cups whole wheat bread flour
1 tablespoon plus 2 teaspoons gluten
1¾ teaspoons SAF or 2¼ teaspoons bread machine yeast
1. 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 Sweet cycle; press Start. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 DAKOTA BREAD

Café Latte in St. Paul, Minnesota, makes Dakota Bread every weekend from
fresh milled flour. It was named for the baker’s home state of South Dakota.
This bread has become beloved among home bakers, appearing in
numerous publications with varying amounts of seeds and grains, yet still
making an incredibly light bread with an intoxicating aroma. Please note
that bulgur, which has been partially precooked so as to cook quickly, is
entirely different from plain cracked wheat. Bulgur can be used unsoaked in
a recipe. Here is my version of Dakota Bread for the bread machine.

1½-POUND LOAF

1¼ cups water
2 tablespoons canola oil
2 tablespoons honey
2¼ cups bread flour
½ cup whole wheat flour
¼ cup raw bulgur cracked wheat
2 teaspoons gluten
1½ teaspoons salt
¼ cup raw sunflower seeds
¼ cup raw pumpkin seeds, chopped
2 teaspoons sesame seeds
1½ teaspoons poppy seeds
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1⅝ cups water
3 tablespoons canola oil
3 tablespoons honey
2⅞ cups bread flour
1 cup whole wheat flour
1/3 cup raw bulgur cracked wheat
1 tablespoon gluten
2 teaspoons salt
1/3 cup raw sunflower seeds
1/3 cup raw pumpkin seeds, chopped
2 teaspoons sesame seeds
2 teaspoons poppy seeds
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe may be made using the Delay Timer.)
2. 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.
 WHOLE WHEAT CRESCENT DINNER ROLLS

In small amounts, sour cream is a wonderful addition to a dough; it helps

create a moist, close-textured roll. Here, the whole wheat flour is sweetened
a bit with the addition of a small amount of ground almonds.
Makes 16 dinner rolls

1½- OR 2-POUND-LOAF MACHINES

¼ cup slivered blanched almonds

2 cups whole wheat flour
1 cup water
2 large eggs
4 tablespoons unsalted butter, cut into pieces
½ cup sour cream
2¼ cups bread flour
2 tablespoons light brown sugar
1 tablespoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Place the almonds in a dry skillet. Lightly toast over medium heat,
stirring constantly, about 2 minutes. In a food processor, combine the
almonds with 2 tablespoons of the whole wheat flour. Grind to a fine
meal.
2. Place all the ingredients, including the almond meal, in the pan
according to the order in the manufacturer’s instructions. Program for
the Dough cycle; press Start.
3. Line 2 baking sheets with parchment paper. When the machine beeps at
the end of the cycle, immediately turn the dough out onto a lightly
floured work surface; divide into 2 equal portions. With a rolling pin,
roll each portion into a 10-inch round. Using a pastry wheel, cut each
round into 8 pie-shaped wedges. Roll up each wedge from the wide
edge at the base of the triangle and place the crescents 1 inch apart on
 the baking sheet, point side down. Cover lightly with plastic wrap and
let rise at room temperature until almost doubled in bulk, about 30
minutes.
4. Twenty minutes before baking, preheat the oven to 375°F.
5. Bake the rolls, one pan at a time, for 15 to 18 minutes or until lightly
browned. Let cool partially on a rack. Eat the rolls warm.

NO ADDITIVES

When you bake your own bread, you avoid consuming the many artificial additives
and preservatives that have become commonplace in the commercial baking
industry’s processing, packaging, transporting, and storing of bread. A synthetic
chemical can even be infused into the packaging material to make bread that has
been on the shelf for weeks still smell freshly baked!

Chemical additives control molds, yeasts, rope bacteria, and other invisible
organisms that make bread go stale or rancid. Chemicals help extend the shelf life of
a loaf. Surprisingly, the worst enemy in the commercial baking industry is oxygen,
which makes bread go stale. In 1947, antioxidants were one of the first chemical
additives to be commercially produced. Dough conditioners are additives used during
production to modify the physical appearance and texture of a loaf. They turn what
would probably be a mediocre baked loaf into consistently high-quality bread. Anti-
staling and anti-firming compounds are other important ingredients in commercial
breads.

Other countries that are more serious about their bread, France and Italy, for
example, do not widely permit anti-staling agents, dough conditioners, and
antioxidants. It is more common to find small batch bakeries in these countries,
where it is acknowledged that bread is a food meant to be made fresh every day.

Baking your own bread at home in a bread machine lets you keep track of exactly
what is going into your body. Allow the simple pleasure of your own bread and its
health value to become a priority in your diet.
 100% WHOLE WHEAT BREAD

The first thing you may notice about this recipe is that the amount of flour it
calls for is more than the usual proportion. That is because all whole-grain
flour breads are naturally more compact than ones that contain some bread
flour. For this bread, use the finest grind of stone-ground whole wheat flour
you can find. Be sure to use a machine with a Whole Wheat cycle;
otherwise, your machine will labor too much during the kneading.

1½-POUND LOAF

¾ cup water
¾ cup milk
2 tablespoons canola oil
¼ cup light molasses
4 cups whole wheat flour
3 tablespoons gluten
1¾ teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

2-POUND LOAF

1 cup water
⅞ cup milk
3 tablespoons canola oil
1/3 cup light molasses
5 cups whole wheat flour
¼ cup gluten
2¼ teaspoons salt
1 tablespoon plus ½ teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine
yeast

1. 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.)
2. 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.
 TECATE RANCH WHOLE WHEAT BREAD

One of the oldest recipes still served at the Rancho La Puerta health spa in
Tecate, Baja California, Mexico, is this 100 percent whole wheat bread. If
your machine has a Whole Wheat cycle, be sure to use it here since the
dough is thick and sticky, and it is best given plenty of time to rise. The
result is a surprisingly light-textured whole-grain bread. Be sure to wait
until the bread is completely cooled before slicing to set the beautiful
crumb. No wonder they’ve made this for decades!

1½-POUND LOAF

11/3 cups water

3 tablespoons canola oil
2 tablespoons honey
2 tablespoons molasses
3¼ cups whole wheat flour
1/3 cup wheat bran
2½ tablespoons gluten
1 tablespoon poppy seeds
1½ teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

2-POUND LOAF

1¾ cups water
¼ cup canola oil
3 tablespoons honey
3 tablespoons molasses
4½ cups whole wheat flour
½ cup wheat bran
3½ tablespoons gluten
1 tablespoon plus 1 teaspoon poppy seeds
2 teaspoons salt
1 tablespoon plus ½ teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine
yeast
1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the
Whole Wheat cycle; press Start. (This recipe may be made using the
Delay Timer.) After 10 minutes, check the dough ball with your finger.
It will be sticky. Add 1 to 2 tablespoons more flour. The dough will still
be very sticky; don’t worry, it will absorb the liquid during the rises. If
you add too much flour, the bread will be dense rather than springy. If
you don’t add the extra flour as needed, the top can collapse.
2. 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.
 WHITE WHOLE WHEAT BREAD

In this recipe from the King Arthur Flour Company, white whole wheat
flour makes an incredibly light-textured whole-grain bread that almost has
you believing it is a white flour bread. If you use olive oil, be sure to use a
light, flavorless one. Since this has the sweet addition of maple syrup, it is
perfect for toasting.

1½-POUND LOAF

1¼ cups water
2 tablespoons nut oil or olive oil
¼ cup maple syrup
3¼ cups white whole wheat flour
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1⅝ cups water
3 tablespoons nut oil or olive oil
1/3 cup maple syrup
41/3 cups white whole wheat flour
1½ tablespoons gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
or Whole Wheat cycle; press Start. (This recipe may be made using the
Delay Timer.)
2. 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.
WHOLE WHEAT NUTRITION

A kernel of wheat is known as the “five-in-one”; it contains protein, carbohydrates,

soluble and insoluble fiber, vitamins, and minerals. The less it is processed, the more
nutrition you get. For high nutrition, look for products with the germ intact, such as
whole wheat flours, wheat germ, and bran. Whole grains and bran contain
hemicelluloses along with the insoluble fiber. The cellulose absorbs water, preventing
constipation, colon cancer, and varicose veins. The germ of wheat contains precious
phytoestrogens and the B vitamins. Wheat contains vitamin E, iron, magnesium,
selenium, and zinc. As with all true grains, wheat and wheat products lack a
substantial amount of lysine and methionine, so if you don’t eat meat, wheat is best
combined with beans and seeds to give you all the essential amino acids.
 SPELT BREAD

Spelt is the natural offspring of durum wheat and was once a common
Mediterranean weed. Spelt is a tasty alternative to regular wheats and is
growing in popularity because it tastes so good and is easy to handle. Some
bakers use a bit of spelt in all their whole wheat breads for the extra flavor.
Spelt flour absorbs water much quicker than regular whole wheat flour
since it is so soft, so be prepared to have a dough that comes together much
quicker and with less liquid than regular whole wheat breads. I like a
combination of spelt and bread flour best.

1½-POUND LOAF

1/3 cup water

½ cup buttermilk
1 tablespoon canola oil
1 tablespoon whipped reduced-fat margarine
2¼ cups whole-grain spelt flour
¾ cup bread flour
2 tablespoons dark brown sugar
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

½ cup water
¾ cup buttermilk
2 tablespoons canola oil
1 tablespoon whipped reduced-fat margarine
3 cups whole-grain spelt flour
1 cup bread flour
3 tablespoons dark brown sugar
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the
Whole Wheat cycle; press Start. (This recipe is not suitable for use with
the Delay Timer.) The dough ball will look sticky. Do not add too much
flour; the dough will smooth out.
2. 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.
LEFTOVER BREAD COOKERY: THE CHARLOTTE

A baked fruit charlotte is one of the best-known desserts calling for leftover
bread, second in popularity only to bread pudding. It is an old-fashioned
dessert that shows up in many different cuisines. A mold is lined with
buttered bread, filled with a fruit compote, and topped with a round of bread
to help contain the filling. While classic apple charlotte is the most familiar
and a great favorite, the compote can be made from pears, quinces, apricots,
or plums using these same directions. The summer pudding is a British
variation. In it the bread dissolves into the fruit and becomes an enticing
scarlet color from the berries.
When making a charlotte or summer pudding, use a firm, tight-grained day-
old white or whole wheat bread. Make sure the overlapping slices are snug
or else the filling will spill out. If the filling is too loose, it will soak
through the bread and the charlotte will collapse when it is turned out onto a
serving plate. You want to present a perfect little dome.
The following adapted recipes are the handiwork of Mary Cech, former
pastry instructor at the Culinary Institute of America at Greystone. If you
want to make one large charlotte, use a 1-quart charlotte mold, soufflé dish,
or mixing bowl. Be sure you weigh down the pudding by covering it with a
plate and putting a large can on top of it while it is refrigerated. Serve the
charlotte with a dollop of crème fraîche or whipped cream.
 INDIVIDUAL WARM APPLE CHARLOTTES
Serves 4

4 large Granny Smith or other tart cooking apples, peeled, cored, and cut into ¾-inch cubes
1 cup (2 sticks) butter, divided
2 ounces (1/3 cup) whole almonds
½ cup apricot jam
½ cup honey
1½-pound loaf firm-textured white or wheat bread, cut into ½-inch-thick slices, crusts
removed

1. Place the apples and ¼ cup of the butter in a sauté pan. Cook over low
heat for 5 minutes. Meanwhile, grind the almonds in the food processor.
Remove them from the work bowl. Add the jam to the work bowl and
process until smooth. Add the honey and the jam to the apples and
increase the heat to high, stirring until slightly tender (not mushy) and
all the liquid is reduced and the mixture is thick. Remove from the heat
and stir in the almonds. Let stand at room temperature.
2. Preheat the oven to 425°F.
3. Melt the remaining ¾ cup butter in a sauté pan. Place four 6-ounce
molds on a baking sheet. Reserving 4 whole slices for the tops, cut
remaining slices into quarters. Using the whole slices, cut 4 rounds of
bread for the tops by turning one of the molds upside down and cutting
around the edge with a knife; it will fit exactly.
4. Dip each piece of bread lightly in the melted butter and press into the
molds, overlapping the slices like shingles around the sides and
covering the bottom (some chefs like a heart-shaped piece of bread on
the very bottom, which will show up on the top when turned out).
Divide the compote among the 4 molds and cover the tops with the
bread rounds; press lightly.
5. Place the baking sheet in the center of the oven and bake for 20 to 25
minutes, until the tops are just crispy (the insides will be caramelized).
Do not overbake. Remove from the oven and immediately invert onto
individual dessert plates. Dust with some confectioners’ sugar and place
a large spoonful of French cream on the side.
 INDIVIDUAL RASPBERRY AND STRAWBERRY SUMMER
PUDDINGS
Serves 4

2 pints (3 cups) raspberries

2 pints strawberries, sliced, to make 3 cups
¾ to 1 cup sugar, to taste
1½-pound loaf firm-textured white bread or day-old brioche, cut into ½-inch-thick slices,
crusts removed

1. Combine the berries and ¾ cup of the sugar in a saucepan. Cook over
medium heat until the berries are juicy, but still holding their shape,
about 5 minutes. Taste for sweetness and add more sugar if desired. Let
cool to lukewarm.
2. Preheat the oven to 350°F. Place four 6-ounce molds on a baking sheet
and grease lightly.
3. Reserving 4 whole slices of bread, cut the remaining slices into 4 long
strips each. Cut 4 rounds of bread for the tops by turning one of the
molds upside down on a whole slice and cutting around the edge with a
knife; each round will fit exactly. Out of the same slice, cut a little
round for the bottom and cut it into triangles if desired. Press the bottom
round and strips of bread into the molds, covering all surfaces and
reserving the round tops.
4. Divide the berry mixture among the bread-lined molds, setting aside any
extra. Cover the tops with the bread rounds; press lightly. Spoon any
berry liquid over the top to soak the bread or turn each top round over to
soak it through.
5. Place the baking sheet in the center of the oven and bake for exactly 15
minutes. Do not overbake. Remove from the oven and let cool. Cover
with plastic wrap and chill for 4 hours or overnight. To serve, carefully
invert each mold to slide the pudding out onto an individual dessert
plate. Garnish with a dollop of cream and extra berries.
 MARY’S FRENCH DESSERT CREAM
Makes 1 cup

1 pint heavy cream

1 tablespoon light brown sugar, or to taste

Place the cream in a small saucepan. Bring to a boil over medium-high heat
and reduce by half; it will take about 20 minutes. Add the sugar to taste, stir
until dissolved, and pour into a covered container. Refrigerate until ready to
serve.
 CRACKED WHEAT BREAD

Cracked wheat bread is an often-requested recipe, a favorite yeast bread.

This loaf has no dairy products aside from the butter, but you’d never know
it. This is a bread that will convert you to this style of whole-grain baking.

1½-POUND LOAF

¾ cup boiling water

½ cup cracked wheat or bulgur
3 tablespoons molasses
2 tablespoons unsalted butter or margarine, cut into pieces
1½ teaspoons salt
¾ cup water
22/3 cups bread flour
1/3 cup whole wheat flour
1 tablespoon gluten
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF

1 cup boiling water

2/3 cup cracked wheat or bulgur
¼ cup molasses
3 tablespoons unsalted butter or margarine, cut into pieces
2 teaspoons salt
1 cup water
3½ cups bread flour
½ cup whole wheat flour
1 tablespoon plus 1 teaspoon gluten
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

1. Pour the boiling water over the cracked wheat in a bowl. Add the
molasses, butter, and salt. Let stand 1 hour at room temperature to
soften.
2. Place the ingredients in the pan according to the order in the
manufacturer’s instructions, adding the cracked wheat mixture and the
additional water as the liquid ingredients. Set crust on medium and
program for the Basic cycle; press Start. (This recipe may be made
using the Delay Timer.)
3. 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.
 GRAHAM BREAD

Graham bread is a favorite Swedish bread, a bit on the sweet side. While
graham flour is technically a whole wheat flour, it gives a very different
flavor to bread—extra grain-sweet and nutty—because it is produced
through a different milling process. There is no substitute for it, so search it
out. You will fall in love with this old-fashioned bread.

1½-POUND LOAF

1⅛ cups water
1 large egg
2 tablespoons butter, cut into pieces
2¼ cups bread flour
¾ cup graham flour
1/3 cup nonfat dry milk
¼ cup light brown sugar
2 teaspoons gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups water

1 large egg plus 1 egg yolk
3 tablespoons butter, cut into pieces
3 cups bread flour
1 cup graham flour
½ cup nonfat dry milk
1/3 cup light brown sugar
1 tablespoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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.)
2. 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.
 RYE BREADS
Rye has a characteristically bitter-strong, earthy flavor. It contains only a
small amount of a gluten that is more fragile than the gluten in wheat. This
gives a loaf a moist, dense quality. A loaf with rye flour in it will ferment
more quickly than a loaf that is all wheat and, if overkneaded, can get very
sticky due to natural gums in the grain called pentosans. The presence of
acid in a rye dough makes it more manageable, so you will see rye breads
with ingredients like vinegar, beer, and sourdough.

There are quite a few baking products made from rye. The whole grains,
known as groats or berries, are ground into light, medium, and dark rye
flours, distinguished by their varying proportions of bran. Pumpernickel
flour, also known as rye meal, is the coarsest grind, with the most bran and
germ left in. Rolled rye flakes and cracked rye are also good additions to
breads; they can be used as substitutes for rolled oats and cracked wheat.
You can make all your favorite rye breads in the bread machine, from a
chewy pumpernickel or a light Swedish rye to a dark Russian rye, or even
pretzel dough.
Because of the saplike gum that appears naturally in rye and because of its
water-binding capacity, rye doughs will always feel moist and sticky. This
makes it easy to add too much flour during kneading, so be careful not to
add more than a tablespoon or two more than the measurement given in the
recipe.
Rye is an incredibly healthful grain. It has vitamin E and rutin, two
premium antioxidants, is good for combating cholesterol deposits, and
contains insoluble fiber.
 SCANDINAVIAN LIGHT RYE

There is a Swedish legend that says that if a pair of lovers eat something
containing caraway, they will stay faithful forever. Caraway seeds are part
of every classic Scandinavian light rye.

1½-POUND LOAF

1⅛ cups water
1½ tablespoons canola oil
1⅞ cups bread flour
1⅛ cups medium rye flour
2 tablespoons brown sugar
1 tablespoon plus 1 teaspoon gluten
1½ tablespoons caraway seeds
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF

1½ cups water
2 tablespoons canola oil
2½ cups bread flour
1½ cups medium rye flour
3 tablespoons brown sugar
1 tablespoon plus 2 teaspoons gluten
2 tablespoons caraway seeds
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

1. 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 may be made using the Delay
Timer.) The dough ball will be soft and springy.
2. 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.
 SWEDISH RYE BREAD

This was one of the first rye breads I ever made by hand. It is not sour. I still
make this rye, but now I make it in the bread machine, with the spicy
addition of a bit of orange, to make a loaf that is the best of its genre. Serve
this bread with thick split-pea soup.

1½-POUND LOAF

1¼ cups water
3 tablespoons honey
2 tablespoons vegetable oil
2 cups bread flour
1¼ cups medium rye flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons fennel seeds
1½ teaspoons grated orange zest or dried orange peel
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1⅝ cups water
¼ cup honey
3 tablespoons vegetable oil
2¾ cups bread flour
1¾ cups medium rye flour
1 tablespoon plus 2 teaspoons gluten
1 tablespoon fennel seeds
2 teaspoons grated orange zest or dried orange peel
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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 may be made using the Delay
Timer.)
2. 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.
 LIMPA

Next to black bread, limpa is the most familiar Swedish rye bread among
home bakers. Every household would have its own recipe, usually passed
down in the family. Limpa is a sweeter rye bread than most and is always
made for the holidays. Use for the ritual “dipping in the kettle”—lowering
slices into hot meat or ham broth on Christmas Eve. This bread is fantastic
with dinner and great toasted.

1½-POUND LOAF

¾ cup water
1/3 cup milk
1 tablespoon molasses
1½ tablespoons brown sugar
2 tablespoons butter, cut into pieces
1¾ cups bread flour
1¼ cups medium rye flour
1 tablespoon gluten
½ teaspoon fennel seeds, crushed
½ teaspoon aniseed, crushed
1½ teaspoons grated orange zest
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1 cup water
½ cup milk
2 tablespoons molasses
2 tablespoons brown sugar
3 tablespoons butter, cut into pieces
2½ cups bread flour
1½ cups medium rye flour
1 tablespoon plus 1 teaspoon gluten
¾ teaspoon fennel seeds, crushed
¾ teaspoon aniseed, crushed
2 teaspoons grated orange zest
1¾ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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.)
2. 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.
 BOHEMIAN BLACK BREAD

From Germany to Poland to Russia, some form of this daily black bread is
made. It is soft and mild, rather than dense and sour as you might expect a
black bread to be. The flavor is even better on the second day. Serve this
popular bread with bratwurst or roast pork and Himmel und Erde, “heaven
and earth,” equal portions of potatoes, turnips, and apples mashed together
with butter and milk, sprinkled with bits of cooked bacon.

1½-POUND LOAF

1⅛ cups water
3 tablespoons butter, melted
1½ tablespoons molasses
1¾ cups bread flour
1 cup medium or dark rye flour
¼ cup wheat bran
2 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon gluten
1½ teaspoons instant espresso powder
1½ teaspoons caraway seeds
½ teaspoon fennel seeds
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups water
4 tablespoons butter, melted
2 tablespoons molasses
21/3 cups bread flour
11/3 cups medium or dark rye flour
1/3 cup wheat bran
3 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon gluten
2 teaspoons instant espresso powder
2 teaspoons caraway seeds
¾ teaspoon fennel seeds
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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 may be made
using the Delay Timer.)
2. 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.
 SOUR CREAM RYE

The acid ingredients in this recipe—vinegar and sour cream—give this rye
dough a moist, pliable consistency that ends up producing a beautifully
moist, fine-textured loaf. Sour cream is an unusual ingredient in rye bread
recipes, but here the addition makes a memorable loaf. The loaf is as
delicate as a cake when it comes out of the pan, so remove it carefully and
cool it standing rather than on its side.

1½-POUND LOAF

2/3 cup water

2 tablespoons balsamic vinegar
2/3 cup sour cream
2 tablespoons dark honey or molasses
2 tablespoons vegetable oil
1¾ cups bread flour
1¼ cups dark rye flour
1 tablespoon instant potato flakes
1 tablespoon plus 1 teaspoon gluten
1 tablespoon caraway seeds
1 teaspoon ground coriander seeds
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

2-POUND LOAF

¾ cup water
2½ tablespoons balsamic vinegar
⅞ cup sour cream
3 tablespoons dark honey or molasses
3 tablespoons vegetable oil
2½ cups bread flour
1½ cups dark rye flour
1½ tablespoons instant potato flakes
1 tablespoon plus 2 teaspoons gluten
1 tablespoon plus 1 teaspoon caraway seeds
1½ teaspoons ground coriander seeds
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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.) The dough ball will be well shaped but tacky
and spread like a puddle during the risings.
2. When the baking cycle ends, immediately remove the bread from the
pan and carefully place it on a rack. Let cool to room temperature
before slicing.
 SAUERKRAUT RYE BREAD

The trick to using sauerkraut in bread is to squeeze out as much liquid as

possible so the finished loaf is not too dense. But why add this unusual
ingredient to your loaf? Because it is similar to using potato for a bit more
texture, plus sauerkraut also adds a slight tanginess reminiscent of
sourdough, which becomes stronger after a couple days. Pick up Bavarian-
style sauerkraut for this recipe for its balance of sour and sweet.

1½-POUND LOAF

1 cup warm water

½ cup drained sauerkraut
3 tablespoons molasses
1½ tablespoons melted butter, cooled
1 tablespoon unsweetened cocoa powder
½ teaspoon salt
1½ cups white bread flour
1 cup rye flour
1 tablespoon gluten
1½ teaspoons SAF or 2 teaspoons bread machine yeast

2-POUND LOAF

11/3 cups warm water

2/3 cup drained sauerkraut
¼ cup molasses
2 tablespoons melted butter, cooled
4 teaspoons unsweetened cocoa powder
¾ teaspoon salt
2 cups white bread flour
1½ cups rye flour
1 tablespoon plus 2 teaspoons gluten
2 teaspoons SAF or 2½ teaspoons bread machine yeast
1. 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. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 POLISH BEER RYE BREAD

Rye breads are so inherent to the cuisine of Poland that the word chleb,
which translates to “bread,” is what every loaf that has even a small
amount of rye flour in it is called. This rye combines the complex rye flavor
with a very savory sourdough-like aroma during baking, just like in a
professional bakery. This is a very light rye, so it is good for sandwiches.
This bread garners raves!

1½-POUND LOAF

1 cup (8 ounces) beer

3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon butter, melted
1 tablespoon minced raw shallot
2 cups bread flour
¾ cup light or medium rye flour
¼ cup whole wheat flour
2 tablespoons yellow cornmeal
2 tablespoons gluten
2 teaspoons caraway seeds
1½ teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

2-POUND LOAF

11/3 cups (11 ounces) beer

¼ cup apple cider vinegar
3 tablespoons honey
2 tablespoons butter, melted
1½ tablespoons minced raw shallot
2½ cups bread flour
1 cup light or medium rye flour
½ cup whole wheat flour
3 tablespoons yellow cornmeal
2½ tablespoons gluten
2½ teaspoons caraway seeds
2 teaspoons salt
1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 1½ teaspoons bread
machine yeast

1. Open the container of beer and let stand at room temperature for a few
hours to go flat.
2. 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.)
3. 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.
 SUNFLOWER PUMPERNICKEL RYE

Pumpernickel, the regional bread of Bavaria, is a dense, rich, and textured

bread. Serve this spread with cheese, use it to make tomato and red onion
sandwiches, pair it with all sorts of wursts and mustard, or just toast it. This
recipe makes great soft pretzels.

1½-POUND LOAF

11/3 cups water

3½ tablespoons molasses
2 tablespoons butter, melted
1½ cups bread flour
1 cup medium or dark rye flour
½ cup whole wheat flour
¼ cup cornmeal
3 tablespoons unsweetened Dutch-process cocoa powder
2 tablespoons brown sugar
1½ tablespoons nonfat dry milk
1½ tablespoons gluten
½ teaspoon instant espresso powder
2 teaspoons caraway seeds
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1/3 cup raw sunflower seeds

2-POUND LOAF

12/3 cups water

4½ tablespoons molasses
3 tablespoons butter, melted
2 cups bread flour
11/3 cups medium or dark rye flour
2/3 cup whole wheat flour
1/3 cup cornmeal
¼ cup unsweetened Dutch-process cocoa powder
2½ tablespoons brown sugar
2 tablespoons nonfat dry milk
2 tablespoons gluten
¾ teaspoon instant espresso powder
1 tablespoon caraway seeds
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast
½ cup raw sunflower seeds

1. Place the ingredients, except the sunflower seeds, 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.) When the machine beeps, or
between Knead 1 and Knead 2, add the sunflower seeds.
2. 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.
BREAD MACHINE BAKER’S HINT: FLOUR PROTEIN CONTENT

It seems as though it must be simple to combine flour, water, and yeast to make
bread. But to make a really great loaf, you must use the right kind, or combination, of
flours. Bread machine–mixed yeast doughs work best with high-protein flours. The
amount of protein, also known as gluten, varies with every type of flour. Even
different brands of the same type of flour will have slightly different percentages; for
your information, the percentages are always listed on the side of the flour bag. The
amount of protein ultimately determines the texture of your bread, whether a light,
fluffy loaf (more gluten) or a dense, coarse one (less gluten).

The recipes in this book tell how much gluten to use, but if you’re experimenting with
your own recipes, and the flour you are using has a low percentage of protein, be sure
to add some vital wheat gluten to give it a protein boost. High-protein flour and some
vital wheat gluten are necessary when you are adding heavier cracked grains and
other nongluten flours and want a bread machine loaf with that moist, tender crumb
that is not too airy or too dense. The general rule for using specialty flours that are
low in protein, such as oat or barley, is to add no more than ½ cup of specialty flour
per 3 cups of wheat flour. Rye flour is the exception; it can be used in a 1-to-1 ratio
with wheat flour, half rye and half wheat. Whole wheat breads will always be a bit
lighter in texture if used in combination with white flours, but whole wheat can be
used in any proportion.

Here are the approximate protein contents of various types of flour.

Stone-ground high-protein whole wheat flour 15 percent protein

Unbleached high-gluten flour 13 to 14 percent protein

Stone-ground whole wheat flour 13 to 14 percent protein

100% white whole wheat flour 13 percent protein

Bread flour 12.7 percent protein

Durum semolina flour 12.3 percent protein

Clear flour 11 to 12 percent protein

Unbleached all-purpose flour 10.5 to 12 percent protein

Whole wheat pastry flour 9.5 percent protein

Unbleached white pastry flour 7.3 to 9.7 percent protein

Cake flour 7.5 to 8.5 percent protein

 CRACKED RYE BREAD

Cracked grain breads of all kinds are bakery favorites for their nubby
textures. Recipes for cracked rye breads are few and far between, though.
Here is one you can make over and over again. It is important to soak the
cracked rye first or it won’t be able to bake into the loaf. This loaf makes
great cashew butter and jelly sandwiches, but it is a favorite of mine for
accompanying winter soups.

1½-POUND LOAF

1¼ cups boiling water

½ cup cracked rye
3 tablespoons dark brown sugar
3 tablespoons butter
1¼ teaspoons salt
12/3 cups bread flour
1 cup medium rye flour
1/3 cup nonfat dry milk
1 tablespoon plus 1 teaspoon gluten
1 tablespoon sesame seeds
1 tablespoon wheat germ
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF

1¾ cups boiling water

2/3 cup cracked rye
¼ cup dark brown sugar
4 tablespoons butter
1½ teaspoons salt
2¼ cups bread flour
11/3 cups medium rye flour
½ cup nonfat dry milk
1 tablespoon plus 2 teaspoons gluten
1½ tablespoons sesame seeds
1½ tablespoons wheat germ
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

1. Pour the boiling water over the cracked rye in a bowl. Add the brown
sugar, butter, and salt. Let stand 1 hour on the counter to soften.
2. Place the ingredients in the pan according to the order in the
manufacturer’s instructions, adding the grain and its soaking liquid as
the liquid ingredients. Set crust on medium and program for the Basic or
Whole Wheat cycle; press Start. (This recipe may be made using the
Delay Timer.)
3. 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.
TECHNIQUE: MAKING SOFT PRETZELS IN 1½- OR 2-POUND-LOAF MACHINES

SOFT PRETZELS
Makes 12 large pretzels

FOR THE DOUGH:

½ cup water
1 cup milk
4 cups bread flour
1 tablespoon malt powder, preferably, or sugar
1¼ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

FOR THE PRETZEL BATH:

2 quarts water
2 tablespoons baking soda

FOR THE TOPPING:

1 egg white beaten with 1 tablespoon water
About 2 tablespoons coarse kosher or sea salt

1. Place all the dough ingredients in the bread pan according to the order
in the manufacturer’s instructions. Program for the Dough cycle; press
Start.
2. Line 2 large baking sheets with parchment paper. When the machine
beeps at the end of the cycle, turn the dough out onto the work surface
and divide into 12 equal portions. With your palms, shape each portion
into a 20-inch rope. To form a pretzel shape, hold both ends of the rope
and bring both ends around into the center to form a large loop. Twist
the ends together once, about 3 inches from the ends. Bring the twisted
end up and over the loop and attach it to the bottom center of the loop.
You will have a pretzel shape that looks rather like a heart with 3
sections. Carefully transfer the pretzel to the baking sheet. Repeat with
all of the dough pieces. Let rest, uncovered, at room temperature for 30
minutes.
3. Preheat the oven to 400°F. Bring 2 quarts of water to a boil in a large,
deep pan and add the baking soda to the water. (If you want soft,
breadlike pretzels, skip the boiling and go directly to step 5 and bake in
the oven.)
4. When the 30 minutes are up, with a large spatula, carefully lift a risen
pretzel, then lower it into the boiling water. You can boil 2 pretzels at
once. Leaving the water at a low rolling boil, boil for 45 seconds to 1
minute, until puffy. Remove with a slotted spoon, hold over the pan to
drain, then place back on the baking sheet 2 inches apart. Repeat until
all the pretzels have been boiled.
5. Brush each pretzel with the egg glaze and sprinkle with the salt. Bake 1
sheet at a time, in the center of the oven, for 16 to 20 minutes, until deep
golden brown. Cool the pretzels on a rack. Eat them warm or store at
room temperature for up to 3 days, wrapped in a single layer of foil.
 BAKED RYE PRETZELS WITH SEEDS
Makes 16 pretzels

FOR THE DOUGH:

1¼ cups water
1 tablespoon canola oil
1 large egg yolk
2¼ cups bread flour
1 cup white whole wheat flour
¼ cup medium or dark rye flour
1½ tablespoons malt powder, preferably, or sugar
1 teaspoon salt
Pinch of ground white pepper
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

FOR THE TOPPING:

1 egg white beaten with 1 tablespoon water
About 2 tablespoons coarse kosher or sea salt
Sesame seeds or caraway seeds

1. Place all the dough ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle; press Start.
2. Line 2 large baking sheets with parchment paper. When the machine
beeps at the end of the cycle, turn the dough out onto the work surface
and divide into 16 equal portions. With your palms, shape each portion
into a 16-inch rope. To form a pretzel shape, follow the instructions in
step 2 of "Soft Prezels" at left. Repeat with all of the dough, leaving 1½
inches between each pretzel. Let rest, uncovered, at room temperature
for 20 minutes.
3. Preheat the oven to 375°F.
4. Brush each pretzel with the egg glaze and sprinkle with the salt and
seeds. Bake 1 sheet at a time, in the center of the oven, for 15 to 20
minutes, until deep golden brown. Cool the pretzels on a rack. Eat them
warm or store at room temperature for up to 3 days, wrapped in a single
layer of foil.
 SPECIALTY FLOUR BREADS
Specialty flours, also known as nonwheat flours, are exceptional in the
bread machine. In your search for good whole-grain breads, don’t shy
away from recipes that feature some of these unfamiliar grains. Their
imaginative addition to wheat loaves creates breads with a fascinating
variety of new flavors, aromas, and textures, for example, cornmeal millet,
white barley bread, or oatmeal whole wheat. Cooked grains, such as wild
rice, buckwheat groats, bulgur wheat, polenta, and hominy, meld
beautifully into a loaf of bread. The texture of bread made with specialty
grains and flours varies from smooth and fine-textured to coarse and
crumbly. Each flour is so different and comes not only in whole-grain form
but also as fine flour, coarse meal, rolled flakes, and cracked grains.

If you tried to create a yeasted loaf from all, or a large percentage of,
specialty flour, you would produce a dense, flat loaf because of the lack of
gluten in these grains. (Gluten is present only in wheat and rye flours.)
Specialty flours must be used in small proportions along with plenty of
high-gluten bread flour and vital wheat gluten in order to give the loaf an
internal structure.
The main trick to working with doughs made with specialty flours is to
remember that they soak up a lot of moisture during rising, as compared to
white flour breads, which soak up the moisture right away during the
mixing and kneading. When you check your dough ball, leave these doughs,
as you do whole wheat doughs, a bit moister than usual to avoid a finished
loaf that is too dry. When you touch the grain-rich dough gently with your
finger, it will pull up as you pull your finger away, yet still look like a nice
ball of dough. You want the dough to retain its tacky feel, so resist the urge
to sprinkle it with more than 1 or 2 teaspoons of flour during the Knead 2
segment of the cycle.
These doughs emit a wonderfully grain-sweet, yeasty aroma during rising
that’s as intoxicating as the aroma during baking. Do not be put off by slow
risers. Specialty flour doughs are notorious for remaining under half their
finished size during the rising times, due to their reduced gluten, and then
filling the pan three-quarters to almost full during baking. If a loaf comes
out too dense, add ½ teaspoon more yeast and an extra 1 to 2 teaspoons
gluten the next time you make it.

Some flours, barley for instance, never darken unless there are plenty of
other ingredients added.
Don’t let specialty flour breads rest inside the machine on Keep Warm. It is
important to remove them from the machine immediately once the beep
sounds and to let them cool on a rack, or they will dry out. If your loaf is
especially dense and looks like it is not quite done, don’t hesitate to
program the machine for more time on the Bake Only cycle, or to turn it out
of the pan and bake it a bit longer in your home oven.
 CORNMEAL HONEY BREAD

A yeasted corn bread is something of a surprise; it is not only toothsome but

has an appealing sweet, moist, slightly gritty texture. Please use a stone-
ground cornmeal for this bread if you can. This will become one of your
favorite breads.

1½-POUND LOAF

1⅛ cups water
1½ tablespoons unsalted butter, cut into pieces
3 tablespoons honey
22/3 cups bread flour
1/3 cup yellow cornmeal
1/3 cup dry buttermilk powder
1 tablespoon plus 1 teaspoon gluten
1 teaspoon salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

1½ cups water
2 tablespoons unsalted butter, cut into pieces
¼ cup honey
3½ cups bread flour
½ cup yellow cornmeal
½ cup dry buttermilk powder
1 tablespoon plus 2 teaspoons gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe may be made using the Delay Timer.)
2. 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.
 CORNMEAL AND HOMINY BREAD

Hominy adds moisture and texture to an otherwise crunchy loaf and a

delicate cornlike flavor that is most complementary to the cornmeal. Be
sure to refrigerate this loaf for storage; it has a lot of moisture and will
begin to mold when day-old if stored at room temperature.

1½-POUND LOAF

½ cup milk
½ cup water
2 tablespoons olive oil
3 cups bread flour
½ cup yellow cornmeal
2 tablespoons sugar
1½ tablespoons gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
1 cup canned hominy, rinsed

2-POUND LOAF

2/3 cup milk

2/3 cup water
3 tablespoons olive oil
4 cups bread flour
2/3 cup yellow cornmeal
3 tablespoons sugar
2 tablespoons gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1½ cups canned hominy, rinsed

1. Place all the ingredients, except the hominy, in the pan according to the
order in the manufacturer’s instructions. Set crust on dark and program
for the Basic or Fruit and Nut cycle; press Start. (This recipe is not
 suitable for use with the Delay Timer.) When the machine beeps, or
between Knead 1 and Knead 2, add the hominy.
2. 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.
 POLENTA-SUNFLOWER-MILLET BREAD

This is one of my cache of “crunchy munchy” breads with whole millet,

which looks so pretty dotting every slice. The family of common millets is
just huge, and the only difference between the millet we eat and the kind the
birds eat is that the birdseed is unhulled. Once you feel the great textural
additions of millet and the coarse grind of cornmeal known as polenta,
you’ll be adding these grains often. If you find the little nubs too crunchy,
just soak the millet in hot water for fifteen minutes and drain it before
adding to the bread dough.

1½-POUND LOAF

1⅛ cups water
3 tablespoons honey
2 tablespoons sunflower seed oil
2½ cups bread flour
½ cup whole wheat flour
¼ cup polenta
3 tablespoons whole raw millet
3 tablespoons raw sunflower seeds
1½ tablespoons gluten
1½ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

1½ cups water
¼ cup honey
3 tablespoons sunflower seed oil
3¼ cups bread flour
¾ cup whole wheat flour
1/3 cup polenta
¼ cup whole raw millet
¼ cup raw sunflower seeds
2 tablespoons gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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 may be made
using the Delay Timer.)
2. 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.
 ORANGE-BUCKWHEAT BREAD

Buckwheat has its botanical origin at the unique Lake Baikal area in
Siberia. It is the planet’s oldest and deepest freshwater lake, located in the
center of the Mongolian empire and home to hundreds of plant species
found nowhere else. It makes buckwheat special indeed. Cultivated since
prehistoric times as a bread grain, it became a staple all around mainland
Asia and later, in Japanese and Indian diets.

1½-POUND LOAF

1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, cut into pieces
2 cups bread flour
¾ cup whole wheat flour
1/3 cup light buckwheat flour
2 tablespoons dark brown sugar
Grated zest of 1 large orange
1 tablespoon gluten
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups buttermilk

1 large egg
3 tablespoons unsalted butter, cut into pieces
3 cups bread flour
1 cup whole wheat flour
½ cup light buckwheat flour
3 tablespoons dark brown sugar
Grated zest of 1 large orange
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.) The dough ball will be moist and springy.
2. 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.
 BUCKWHEAT-MILLET BREAD

I have found that breads that use a small percentage of buckwheat flour
along with wheat flours have wide appeal and wonderful flavor. Here, the
buckwheat is paired with millet. You will find this a scrumptious toasting
bread and a wonderful bread for sandwiches filled with Swiss or white
American cheese and turkey or Black Forest ham.

1½-POUND LOAF

1⅛ cups water
1 tablespoon unsalted butter, cut into pieces
2 tablespoons dark honey
22/3 cups bread flour
1/3 cup light buckwheat flour
1/3 cup whole millet
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups water
2 tablespoons unsalted butter, cut into pieces
3 tablespoons dark honey
3½ cups bread flour
½ cup light buckwheat flour
½ cup whole millet
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 CHESTNUT FLOUR BREAD

Chestnut flour is often in a package labeled farina di castagne, as it is

imported from Italy. This fine flour is like silk. The character of this dough
will reflect the chestnut flour you use—light and nutty or dark and smoky,
depending on how the chestnuts were dried before they were ground into
flour. After you’ve eaten your fill of this bread when it’s fresh, try using it
for French toast or in bread pudding.

1½-POUND LOAF

⅞ cup fat-free milk

1 large egg
3 tablespoons butter or margarine, cut into pieces
2½ cups bread flour
½ cup chestnut flour
2 tablespoons dark brown sugar
2 tablespoons minced pecans
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1⅛ cups fat-free milk

1 large egg
4 tablespoons butter or margarine, cut into pieces
3¼ cups bread flour
¾ cup chestnut flour
3 tablespoons dark brown sugar
3 tablespoons minced pecans
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1. 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. (This recipe is not suitable for use with
the Delay Timer.) The dough ball will be moist and springy.
2. 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.
 POLENTA-CHESTNUT BREAD

This bread combines two Italian flours: chestnut flour ground from the
fruits of the chestnut trees that grow outside of Rome and northern Italian
coarsely ground cornmeal, known as polenta. Stone-ground yellow
cornmeal may be substituted for polenta. It gives a nice underlying texture
to this compact, moist loaf. This is a nice bread with which to make a
“black-eyed Susan” for breakfast—a slice of bread that has had an “eye”
cut out of its center (with the rim of a glass) and an egg cooked right in the
middle of it.

1½-POUND LOAF

1 cup plus 1 tablespoon buttermilk

3 tablespoons dark honey
3 tablespoons olive oil
21/3 cups bread flour
½ cup chestnut flour
1/3 cup polenta
1½ tablespoons gluten
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups buttermilk

¼ cup dark honey
¼ cup olive oil
3 cups bread flour
¾ cup chestnut flour
½ cup polenta
2 tablespoons gluten
2 teaspoons salt
2¾ teaspoons SAF yeast or 1 tablespoon plus ¼ teaspoon bread machine yeast
1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.) The dough ball will be firm, yet slightly sticky.
2. 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.
 BARLEY BREAD

Barley bread is not a bread most people commonly make. But barley flour
gives considerable sweetness to a loaf, so you will find it as a minor
ingredient in a number of my breads. I think you’ll find this version just
right for toast and jam.

1½-POUND LOAF

1 cup plus 3 tablespoons water

2 tablespoons light brown sugar
2 tablespoons vegetable oil
2¼ cups bread flour
½ cup barley flour
¼ cup whole wheat flour
3 tablespoons dry buttermilk powder
1 tablespoon plus 2 teaspoons gluten
1 teaspoon ground cinnamon
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

2-POUND LOAF

1½ cups water
3 tablespoons light brown sugar
3 tablespoons vegetable oil
3 cups bread flour
2/3 cup barley flour
1/3 cup whole wheat flour
¼ cup dry buttermilk powder
2 tablespoons gluten
1½ teaspoons ground cinnamon
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1. 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 may be made
using the Delay Timer.)
2. 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.
 CORNELL BREAD

Dr. Clive McCay developed some of the first low-fat bread recipes at
Cornell University in the 1930s. His goal was to make a perfect food for
correcting the protein deficiency of his patients at State Hospitals of New
York. Dr. McCay’s breads were so popular that he developed recipes for
commercial bakeries and later, for home bakers. The secret ingredient was
soy flour—just a small amount added to a bread recipe can boost the
protein content of each slice by almost 20 percent.

1½-POUND LOAF

1⅛ cups water
2 tablespoons canola oil
2 tablespoons honey
2 tablespoons dark brown sugar
1 large egg
1½ cups whole wheat flour
1 cup plus 2 tablespoons bread flour
1/3 cup full-fat soy flour
1½ tablespoons wheat germ
¼ cup nonfat dry milk
1½ tablespoons gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF

1½ cups water
3 tablespoons canola oil
3 tablespoons honey
3 tablespoons dark brown sugar
1 large egg
2 cups whole wheat flour
1½ cups bread flour
½ cup full-fat soy flour
2 tablespoons wheat germ
1/3 cup nonfat dry milk
2 tablespoons gluten
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

1. Place the ingredients in the pan according to the order in the

manufacturer’s instructions. Set crust on dark and program for the
Whole Wheat cycle; press Start. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 QUINOA BREAD

Quinoa is a grain indigenous to the Andes Mountains of South America.

Introduced to the United States in the 1980s, some domestic quinoa is being
grown in the mountainous regions of Colorado and New Mexico. It is a
delicate grain, easy to digest, with a mild flavor that melds well with dried
fruit and dried tomatoes. Be sure to use cold-pressed sesame oil here, not
the toasted variety used in Asian cooking.

1½-POUND LOAF

½ cup water
½ cup buttermilk
½ cup firm-packed cooked quinoa
2 tablespoons sesame oil
2 tablespoons honey
3 cups bread flour
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF
2/3 cup water
2/3 cup buttermilk
¾ cup firm-packed cooked quinoa
3 tablespoons sesame oil
3 tablespoons honey
4 cups bread flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
 cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 TEFF HONEY BREAD

Teff is known as the tiniest grain in the world. You will get a wonderfully
unique flavor with this loaf.

1½-POUND LOAF

1⅛ cups water
2 tablespoons vegetable oil
2 tablespoons honey
2¼ cups bread flour
¾ cup ivory or dark teff flour
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF

1½ cups water
3 tablespoons vegetable oil
3 tablespoons honey
3¼ cups bread flour
¾ cup ivory or dark teff flour
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
BREAD MACHINE BAKER’S HINT: ROLLED GRAINS

Flaked grains, such as rolled oats and barley, brans, and wheat or quinoa flakes, are
added raw to doughs to give a distinct nubby feel to a finished dough. Sometimes,
they are first softened by soaking so they will become more a part of the dough. There
will be a gentle lumpy feel to the dough depending on how much of the cooked grain
is added. Cornmeals and barley grits will cause a dough to feel gritty when you run
your hand over its surface. If small raw grains are added, such as millet, quinoa, and
teff, expect a gritty to pebbly quality. Be sure not to add too much flour; these doughs
are meant to be a bit sticky.
 CHICKPEA FLOUR BREAD

Chickpea flour, also called garbanzo flour, is known in Indian and Pakistani
baking as gram or besum and used for naan and chapatis. It is also used
extensively in Greek baking, especially on Crete, where a bread called
eptazymo is made from ground toasted chickpeas. Chickpea flour is not
usually used in yeast breads in America, but one taste of this bread will
change that. Chickpea flour is an enticingly sweet, flavorful flour ground
from lightly toasted green chickpeas. This bread is made in the manner of
the Greek country bread, though a tad richer (I use evaporated goat’s milk
and scrape the “cream” off the top of the can), and is great spread with
cream cheese or goat cheese and orange marmalade.

1½-POUND LOAF

1⅛ cups evaporated milk or evaporated goat’s milk

1 tablespoon olive oil
1 tablespoon honey
2½ cups bread flour
½ cup chickpea flour
1 tablespoon plus 2 teaspoons gluten
1½ teaspoons salt
¼ teaspoon ground cinnamon
¼ teaspoon crushed hot pepper flakes
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF

1½ cups evaporated milk or evaporated goat’s milk

1½ tablespoons olive oil
1½ tablespoons honey
31/3 cups bread flour
2/3 cup chickpea flour
2 tablespoons gluten
2 teaspoons salt
1/3 teaspoon ground cinnamon
1/3 teaspoon crushed hot pepper flakes
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on light and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
BREAD MACHINE BAKER’S HINTS

DOUGH ENHANCERS
Bread machines seem to produce the best results with the addition of dough
“enhancers” or “conditioners,” which are simply ingredients that help the
loaf rise high and even. Professional bakers have used these ingredients,
such as gluten, malt powder, ascorbic acid, and lecithin, for a long time, and
bread machine recipes respond well to the extra punch. Commercial bread
machine mixes contain dough conditioners to assure consistent results.
Although this is new terminology for home bakers, it is good information to
have in case your loaves are not turning out the way you want them to. As
you have already seen, I call for some gluten in all my bread machine
recipes to give the extra strength needed to keep a good rise during the
warm rest period. You can read about gluten in the “Orientation” chapter in
the section on essential bread ingredients (see here). I always have some
malt powder on hand because it is so tasty.
MALT POWDER
Diastatic malt powder is sprouted barley that has been roasted, ground, and
dried. It is a favorite of American, French, and English professional bakers
as it helps break down the starch in flour, improves texture, and acts as a
sugar in relation to the yeast. Add a scant ½ teaspoon per 1½-pound loaf—
this is powerful stuff.
LECITHIN
Lecithin, a soybean oil emulsifier that contributes to more efficient mixing
and is often used in professional bakeries, is excellent for creating whole-
grain breads; it yields a softer, more conditioned texture that contributes to
higher rising without any added fat. The addition of lecithin enhances
gluten activity. Widely available in health food stores, it is high in nutrients
and comes in granule or liquid form: Both need to be refrigerated. If using
the granules, substitute the same amount of lecithin for the oil or butter
measurement. If using liquid lecithin, substitute it for half the oil or butter,
as the liquid is more concentrated. I use the granules; they are much less
messy.
ASCORBIC ACID
Ascorbic acid, or vitamin C, is a volume enhancer. It strengthens weak
flours by changing the pH, and the yeast loves it. Use 1 large pinch per 3
cups of flour. Buy ascorbic acid in bulk, or you can crush some vitamin C
tablets or take it out of a capsule. Never add ascorbic acid if a recipe has
acid ingredients; it will be too acidic. This is a real professional bakery
secret weapon.

Two tablespoons of vinegar or lemon juice, or acid ingredients such as

buttermilk and yogurt, are often added to heavy whole-grain doughs such as
pumpernickel and have the same effect as ascorbic acid.
STORING GRAINS AND WHOLE-GRAIN FLOURS
Store naturally oil-rich whole-grain flours in airtight plastic containers or
resealable plastic bags in the refrigerator or freezer, as they tend to go
rancid quickly at room temperature and can absorb excess moisture from
the air. Whole-grain flours can be stored for up to three months in the
refrigerator, or for up to one year in the freezer. If you can, it is best to buy
these flours from stores that refrigerate them. Degerminated cornmeal,
oatmeal, soy flour, and whole grains like rice can be stored indefinitely in
tightly closed plastic containers or glass jars in a cool, dry, room-
temperature cupboard. Wild rice has a shelf life of seven to ten years. These
items are usually sold in plastic bags or boxes, so when purchasing, make
sure the package is tightly sealed and check for a valid freshness date. Store
brown rice in the refrigerator or freezer to prevent oxidation. Store stone-
ground cornmeal in the refrigerator or freezer for as long as six to nine
months. Brans should all be stored in the refrigerator and can be kept for six
to eight months; raw and toasted wheat germ are best refrigerated and used
within three to four months.
 BROWN RICE FLOUR BREAD

Brown rice flour has its germ and bran left in after grinding. A staple in
gluten-free breads, brown rice flour is also a flavorful addition to wheat
breads. It has a beautiful silky texture and absorbs liquid slowly, making it
an excellent flour to keep on hand for dusting loaves and pizza. This is a
great sandwich bread.

1½-POUND LOAF

1¼ cups water
2 tablespoons olive oil
2 tablespoons honey
1¼ cups whole wheat flour
1 cup bread flour
¾ cup brown rice flour
1½ tablespoons nonfat dry milk
1½ tablespoons gluten
1½ teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

2-POUND LOAF

12/3 cups water

3 tablespoons olive oil
3 tablespoons honey
1¾ cups whole wheat flour
1¼ cups bread flour
1 cup brown rice flour
2 tablespoons nonfat dry milk
2 tablespoons gluten
2 teaspoons salt
1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 1½ teaspoons bread
machine yeast
1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the
Whole Wheat cycle; press Start. (This recipe may be made using the
Delay Timer.)
2. 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.
 WILD RICE BREAD

This bread has always been very popular in my baking classes. It is a real
surprise; the wild rice and the coarse, dark rye flour make a dynamite taste
duo.

1½-POUND LOAF

1⅛ cups water
1/3 cup raw wild rice
2½ tablespoons walnut oil
2 teaspoons light brown sugar
2¾ cups bread flour
1/3 cup pumpernickel rye flour
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups water
½ cup raw wild rice
3 tablespoons walnut oil
1 tablespoon light brown sugar
3½ cups bread flour
½ cup pumpernickel rye flour
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Heat the water to a boil in a medium saucepan. Add the rice. Cover and
simmer over low heat for 30 to 45 minutes, until the rice is tender.
Strain the remaining cooking liquid into a 2-cup measure and add
enough extra water to equal the original amount in the pan (1⅛ cups for
the 1½-pound loaf or 1½ cups for the 2-pound loaf). Set the liquid and
 rice aside separately to cool. You will have about ⅔ cup cooked rice for
the 1½-pound loaf and 1 cup for the 2-pound loaf.
2. Place the ingredients, except the rice, in the pan according to the order
in the manufacturer’s instructions. Set crust on dark and program for the
Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for
use with the Delay Timer.) When the machine beeps, or between Knead
1 and Knead 2, add the rice.
3. 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.
 GLUTEN-FREE BREADS AND LOW-GLUTEN
BREADS
Gluten-free baking works beautifully in the bread machine. The challenge
of gluten-free baking is to make a dough that has some of the stretchy
quality of a gluten dough, so the loaf holds together and is light textured.
Gluten occurs in wheat, rye, oats, barley, and other flours, so this type of
baking depends on rice, tapioca, potato starch, corn, and buckwheat flours
with bits of xanthan gum and guar gum added to lend elasticity.

You need to have a strong motor in your bread machine to make these
breads, one that is capable of handling whole wheat doughs because the
gluten-free doughs are like thick, sticky batters. Be sure to scrape down the
sides of the pan after five minutes of mixing. These recipes have a total of 3
cups of flour, so they will make 1½-pound loaves (which can also be baked
in 2-pound-loaf machines); larger loaves will not bake correctly in the
machine and will rise over the rim of the pan. The bread is dense and moist,
so keep it in the freezer or refrigerator instead of at room temperature. If
you want to make a 1-pound sampler loaf, reduce the recipe proportions by
one-third.

If your machine doesn’t have a Non-Gluten Bread cycle, use the Quick
Yeast Bread cycle.
 GLUTEN-FREE CINNAMON RAISIN BREAD

If you think gluten-free breads cannot be sweet indulgences, try this one.

1½- OR 2-POUND-LOAF MACHINES

1¼ cups water
1 teaspoon apple cider vinegar or rice vinegar
3 tablespoons vegetable or nut oil
3 large eggs, broken into a measuring cup to equal ¾ cup (add water if needed)
1¾ cups white rice flour
1⅛ cups brown rice flour
½ cup dry buttermilk powder or nonfat dry milk
3 tablespoons sugar or powdered fructose
2 teaspoons xanthan gum
1½ teaspoons ground cinnamon
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
¾ cup golden raisins or dried cranberries

1. Place the ingredients, except the raisins, in the pan according to the
order in the manufacturer’s instructions. Set crust on medium and
program for the Non-Gluten or Quick Yeast Bread cycle; press Start.
(This recipe is not suitable for use with the Delay Timer.) Set a kitchen
timer for 5 minutes. When the timer rings, open the lid and add the
raisins. Close the lid.
2. When the baking cycle ends, immediately remove the pan from the
machine and place it on a rack. Let cool for 10 minutes before removing
the loaf from the pan. Let the loaf cool to room temperature before
slicing.
BREAD MACHINE BAKER’S HINT: TIPS FOR CREATING GREAT GLUTEN-FREE
BREADS

Using a whisk, mix together the dry ingredients in a mixing bowl until evenly
combined. Then add them to the bread pan.
Fresh eggs can be used interchangeably with commercial egg substitutes.
Xanthan gum and guar gum can be used interchangeably.
Cider vinegar, added with the wet ingredients, acts as a preservative in the baked
loaf.
Do not use the Delay Timer on these gluten-free breads, as they all contain eggs for
extra leavening.
The consistency of your dough ball will be more like a very moist batter than a
firm dough ball.
Gluten-free loaves tend to be flat across the top, rather than domed as wheat
breads are. This is okay.
Cool breads completely before slicing with a serrated knife so that they hold
together properly.
Sourdough lovers, make your favorite starter using rice flour instead of wheat
flour. The rice flour ferments nicely, and you can make a myriad of sourdough
breads with it.
THE BAKER’S GLOSSARY OF ESSENTIAL FLOURS AND INGREDIENTS FOR GLUTEN-FREE
YEAST BREADS

The following flours and ingredients appear in different recipes for gluten-
free breads. You can also substitute small amounts of buckwheat flour,
barley flour, corn flour, cornstarch, lentil flour, chickpea flour, potato flour,
oat flour, and soy flour, but don’t use just one of these products when
making a loaf.
ARROWROOT
Like cornstarch, arrowroot powder can be used in place of tapioca flour to
strengthen the structure in gluten-free bread machine breads.
BEAN FLOURS
Chickpea (garbanzo), lentil, and split pea flours are more common in Indian
and Middle Eastern cuisines but are nice flavor additions in gluten-free
yeast breads.
CORNMEAL PRODUCTS
Yellow and white cornmeal are gluten-free grains and used in small
amounts in bread machine yeast breads. Corn flour, which is finely ground,
is also excellent. Cornstarch, a refined product ground from white corn, is
used in combination with other flours in yeast baking or as a thickener.
GUAR GUM
Guar gum powder, a natural gel, is added for extra fiber, which is lacking in
flours other than wheat. It is ground from the seeds of the guar gum plant.
NUT FLOURS
Nut flours are high in natural fats and protein. They can be used exclusively
in quick breads in place of wheat flour. Beautiful nut flours, such as
almond, filbert, pistachio, and pecan, are superb in small proportions in
yeast breads. You can also use chestnut flour, which is silky and sweet.
POTATO STARCH FLOUR
Potato starch flour is a mild, very white, fine flour that combines well with
the other gluten-free flours in yeast breads. It is not the same as potato flour,
which is heavier. Look for it in the kosher section of the supermarket, where
it will be labeled “potato starch.”
RICE FLOURS
Ground from polished white rice, white rice flour is a basic flour in gluten-
free bread machine baking. It has a mild flavor and combines thoroughly
with other flours. Use a fine grind of white rice flour (it comes in fine,
medium, and coarse). Brown rice flour is higher in fiber and nutrition than
white rice flour. Because it has the bran, it should be kept in the refrigerator
or freezer. Sweet rice flour is ground from glutenous rice and is used as a
thickening agent in sauces, but not in bread. It is labeled Mochiko Sweet
Rice Flour in Asian markets and supermarkets; do not confuse it with
regular white rice flour. Rice bran is extracted from brown rice and can be
used in place of wheat bran in all types of baking.
SORGHUM FLOUR
This cereal grain flour tastes very similar to wheat flour and is often used in
gluten-free bread flour blends. It is slightly sweet, mild, and helps bind
moisture into dough, creating a light, tender crumb.
TAPIOCA FLOUR
Tapioca flour, or tapioca starch, is ground from the cassava root, known as
manioc in the tropics. It is smooth and pure white. It congeals as it cools,
making a chewy bread. It is used in combination with white rice flour, soy
flour, and potato starch flour.
WHITE SPELT FLOUR
Many bakers who have to avoid wheat or rye use organic white spelt flour,
which is sifted free of bran and germ but is not bleached, bromated, or
enriched. The fluffy breads have an excellent texture. Some people with
gluten allergies can also tolerate kamut since it has a gluten structure
different than regular wheat.
XANTHAN GUM
A natural carbohydrate powder ground from the dried cell wall of a
laboratory-grown microorganism, this is used to bind and substitute for the
bulk and stretchy nature of gluten in wheat breads so that the yeast has a
medium to contain it. Without xanthan gum, you will have a flat bread with
no structure.
 GLUTEN-FREE MOCK LIGHT RYE

Since rye flour has some gluten in it, it is off limits for those with celiac
disease. Here is a bread with all the flavors usually associated with rye, and
it is delightful.

1½- OR 2-POUND-LOAF MACHINES

1¼ cups water
3 tablespoons dark molasses
1 teaspoon apple cider or rice vinegar
¼ cup vegetable or canola oil
3 large eggs, broken into a measuring cup to equal ¾ cup (add water if needed)
2¼ cups white rice flour
⅞ cup brown rice flour
½ cup nonfat dry milk
¼ cup dark brown sugar
1 tablespoon xanthan gum
1 tablespoon plus 1 teaspoon caraway seeds
Grated zest of 1 large orange or 2 teaspoons dried orange peel
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Non-
Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.)
2. When the baking cycle ends, immediately remove the pan from the
machine and place it on a rack. Let cool for 10 minutes before removing
the loaf from the pan. Let the loaf cool to room temperature before
slicing.
 GLUTEN-FREE RICOTTA POTATO BREAD

Potato starch flour makes for an exceptionally nice bread.

1½- OR 2-POUND-LOAF MACHINES

11/3 cups water

¾ cup ricotta cheese
1 teaspoon apple cider vinegar or rice vinegar
3 tablespoons vegetable or canola oil
3 large eggs, broken into a measuring cup to equal ¾ cup (add water if needed)
2¼ cups white rice flour
½ cup instant potato flakes
1/3 cup potato starch flour
1/3 cup tapioca flour
½ cup dry buttermilk powder or nonfat dry milk
3 tablespoons sugar or powdered fructose
2 teaspoons xanthan gum
1½ teaspoons salt
¾ teaspoon baking soda
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on medium and program for the
Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.)
2. When the baking cycle ends, immediately remove the pan from the
machine and place it on a rack. Let cool for 10 minutes before removing
the loaf from the pan. Let the loaf cool to room temperature before
slicing.
 GLUTEN-FREE BUTTERMILK WHITE BREAD

This bread will give the kitchen that wonderful smell of baking bread,
craved by those for whom gluten is off-limits. As soon as it cools, slice it up
and toast it fresh.

1½- OR 2-POUND-LOAF MACHINES

1 cup buttermilk
½ cup water
1 teaspoon apple cider vinegar or rice vinegar
4 tablespoons butter or margarine, cut into pieces
4 large egg whites, beaten until foamy
1 cup white rice flour
1 cup brown rice flour
¾ cup potato starch flour
¼ cup tapioca flour
3 tablespoons light or dark brown sugar
1 tablespoon plus ½ teaspoon xanthan gum
1½ teaspoons salt
1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus ½ teaspoon machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on medium and program for the
Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.)
2. When the baking cycle ends, immediately remove the pan from the
machine and place it on a rack. Let cool for 10 minutes before removing
the loaf from the pan. Let the loaf cool to room temperature before
slicing.
 GLUTEN-FREE CHICKPEA-, RICE-, AND TAPIOCA-FLOUR
BREAD

One of my favorite sources for flour is Bob’s Red Mill in Oregon. This
recipe is adapted from Bob’s, using the exceptional flavor of chickpea
(garbanzo) flour and their excellent tapioca flour.

1½- OR 2-POUND-LOAF MACHINES

1¼ cups water
1 teaspoon apple cider vinegar or rice vinegar
3 tablespoons maple syrup
3 tablespoons olive oil
3 large eggs, broken into a measuring cup to equal ¾ cup (add water if needed)
1 cup chickpea flour
1 cup brown rice flour
½ cup cornstarch
½ cup tapioca flour
½ cup nonfat dry milk
2 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon xanthan gum
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Non-
Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.)
2. When the baking cycle ends, immediately remove the pan from the
machine and place it on a rack. Let cool for 10 minutes before removing
the loaf from the pan. Let the loaf cool to room temperature before
slicing.
 GLUTEN-FREE DUTCH HONEY LOAF

Ontbijtkoek—breakfast cake—is the name for this well-known Dutch bread

enjoyed as a snack, and yes, in the morning with a strong cup of coffee. This
version is made with vegan flour instead of the traditional rye, but still uses
molasses, coffee, orange, and spices to create that homey taste. Try it plain
or with a smear of butter or toasted with Gouda. You might join the masses
who swear this bread makes their day brighter.

1½-POUND LOAF

½ cup strong brewed coffee, cooled to room temperature

¼ cup honey
¼ cup molasses
1/3 cup melted unsalted butter
1/3 cup brown sugar
2 large eggs, at room temperature
3 tablespoons whiskey
1½ teaspoons vanilla extract
Zest and juice of 1 orange
2 cups gluten-free baking flour
1¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on medium, and program for the
Quick Bread/Cake cycle; press Start. (This recipe is not suitable for use
with the Delay Timer.)
2. When the machine beeps at the end of the cycle, insert a toothpick or
metal skewer to check for doneness; it will come out clean.
3. When the bread is done, immediately remove the pan from the machine
and let the bread stand in the pan for 10 minutes before turning it out,
right side up, to cool completely on a rack. Wrap the loaf tightly in
plastic wrap and store in the refrigerator.
 GLUTEN-FREE PUMPERNICKEL BREAD

Pumpernickel is a gorgeous, dense bread made with coffee, chocolate, and

dark molasses to give it that signature dark color. This gluten-free version is
a bit lighter in texture but has all the wonderful flavor.

1½-POUND LOAF

11/3 cups strong brewed coffee, cooled to room temperature

¼ cup unsweetened cocoa powder
¼ cup canola oil
¼ cup dark molasses
2 large eggs, at room temperature
1 tablespoon brown sugar
1 teaspoon distilled vinegar
1 teaspoon salt
1¾ cups gluten-free all-purpose flour with xanthan gum
½ cup teff flour
2 tablespoons psyllium husk powder
1¼ teaspoons baking powder
1¾ teaspoons SAF or 2¼ teaspoons bread machine yeast

2-POUND LOAF

1¾ cups strong brewed coffee, cooled to room temperature

1/3 cup unsweetened cocoa powder
1/3 cup canola oil
1/3 cup dark molasses
2 large eggs, at room temperature
4 teaspoons brown sugar
1½ teaspoons distilled vinegar
1¼ teaspoons salt
21/3 cups gluten-free all-purpose flour with xanthan gum
2/3 cup teff flour
2½ tablespoons psyllium husk powder
1¾ teaspoons baking powder
2½ teaspoons SAF or 1 tablespoon bread machine yeast

1. 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. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 GLUTEN-FREE BERRY BREAD

This loaf has a decidedly pink hue from the added fresh strawberries, which
mix right into the dough, leaving flecks of red rather than chunks. Greek
yogurt, butter, and eggs ensure the loaf is tender and rich, perfect for
serving guests or enjoying for a leisurely breakfast when you want a treat.
Raspberries can be used instead of the strawberries, but stay away from
blueberries or blackberries because they change the texture of the bread.
This loaf is best served cooled so the flavor has a chance to intensify.

1½- OR 2-POUND-LOAF MACHINES

¾ cup granulated sugar

½ cup melted butter, cooled
½ cup Greek yogurt
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose gluten-free flour blend
1½ cups strawberries, diced
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon

1. Place the ingredients in the pan according to the order in the

manufacturer’s instructions. Set crust on medium and program for the
Quick Bread/Cake cycle; press Start. (This recipe is not suitable for use
with the Delay Timer.)
2. When the machine beeps at the end of the cycle, insert a toothpick or
metal skewer to check for doneness; it will come out clean.
3. Immediately remove the pan from the machine and let the bread stand
in the pan for 10 minutes before turning it out, right side up, to cool
completely on a rack. Wrap the loaf tightly in plastic wrap and store in
the refrigerator.
 GLUTEN-FREE DOUBLE CHOCOLATE CHIP BREAD

Chocolate should be a food group or at least on the list of essential items to

enjoy daily. Using two types of chocolate in this loaf ensures incredible
flavor, and each slice is simply gorgeous. Chocolate is serious business
these days with many companies offering single plantation creations and
specialty products that are dairy-free or sugar-free but still taste delicious.
Plain chocolate chips found in the baking aisle are perfectly fine, but
remember, the better the chocolate quality, the better the taste and texture.
So, experiment with different high-end choices—mint, salted caramel, chili,
orange—and create your own signature loaf.

1½- OR 2-POUND-LOAF MACHINES

1 cup plain Greek yogurt

½ cup melted butter, cooled
2 large eggs
½ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla extract
2 cups (245 g) all-purpose gluten-free flour blend
½ cup semisweet chocolate chips
½ cup white chocolate chips
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

1. Place the ingredients in the pan according to the order in the

manufacturer’s instructions. Set crust on medium and program for the
Quick Bread/Cake cycle; press Start. (This recipe is not suitable for use
with the Delay Timer.)
2. When the machine beeps at the end of the cycle, insert a toothpick or
metal skewer to check for doneness; it will come out clean.
3. Immediately remove the pan from the machine and let the bread stand
in the pan for 10 minutes before turning it out, right side up, to cool
completely on a rack. Wrap the loaf tightly in plastic wrap and store in
the refrigerator.
 LOW-GLUTEN WHITE SPELT BREAD

White spelt flour, also known as gourmet wheat flour, contains significantly
lower levels of gluten and is therefore more easily digestible for those who
are sensitive to ordinary wheat flour. White spelt flour is often used as the
base for many nonwheat breads, such as raisin bread, potato bread, and
herb bread, and you can substitute white spelt flour for bread flour in other
recipes. Because spelt is technically not gluten-free, it should not be
consumed by anyone diagnosed with celiac disease. This is a good basic
bread even if you are not on a special diet.

1½- OR 2-POUND-LOAF MACHINES

1 cup water
¼ cup apple juice concentrate, thawed
1½ tablespoons canola oil or soft butter
3 cups white spelt flour
¼ cup oat bran or cornmeal
1 tablespoon full-fat soy flour
1¼ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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.) Test the dough ball and add 1 to 2 teaspoons spelt flour or
water as needed, but leave the dough moist and slightly tacky.
2. When the baking cycle ends, immediately remove the pan from the
machine and place it on a rack. Let cool for 10 minutes before removing
the loaf from the pan. Let the loaf cool to room temperature before
slicing.
 GLUTEN-FREE ALMOND AND DRIED FRUIT HOLIDAY
BREAD

Even if you can’t eat wheat, there is no reason why you can’t have a sweet
bread. This also makes nice French toast.

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

1½ cups water
2 teaspoons almond extract
1 teaspoon apple cider vinegar or rice vinegar
3 large eggs, broken into a measuring cup to equal ¾ cup (add water if needed)
2 cups white rice flour
½ cup potato starch flour
½ cup tapioca flour or arrowroot
½ cup dry buttermilk powder or nonfat dry milk
1/3 cup sugar or 3 tablespoons powdered fructose
1 tablespoon xanthan gum
1½ teaspoons ground cardamom
½ teaspoon ground mace or nutmeg
Grated zest of 1 lemon or 1 teaspoon dried lemon peel
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
½ cup mixed dried fruit bits
2 tablespoons currants
1/3 cup toasted slivered almonds

FOR THE LEMON GLAZE:

1 cup sifted confectioners’ sugar
1 tablespoon melted butter or margarine
2 to 3 tablespoons fresh lemon juice, heated

1. To make the dough, place the ingredients, except the raisins, in the pan
according to the order in the manufacturer’s instructions. Set crust on
medium and program for the Non-Gluten or Quick Yeast Bread cycle;
 press Start. (This recipe is not suitable for use with the Delay Timer.)
Set a kitchen timer for 5 minutes. When the timer rings, open the lid and
add the dried fruit and almonds. Close the lid.
2. When the baking cycle ends, immediately remove the pan from the
machine and place it on a rack. Let cool for 10 minutes before removing
the loaf from the pan. Place it on a rack with a plate underneath.
3. To make the lemon glaze, combine the confectioners’ sugar, butter, and
lemon juice in a small bowl. Immediately pour over the top of the loaf,
letting it dribble down the sides. Let cool to room temperature before
slicing.
 MULTIGRAIN BREADS
All around the world, grains of every type are used to make bread. There
are the cereal grains—grains that are part of the grass family—the most
common of which are wheat, rice, maize, and barley. There are also many
regionally grown grains used in the staple foods of each area and wild
cereals that are considered a delicacy.

Grains all have the same basic yet sophisticated structure. Each grain is a
tiny dry fruit that contains a single seed capable of reproducing itself. An
inedible, hard outer shell called the hull protects the seed. The seed is
surrounded by a layer of starchy carbohydrates designed to feed a
developing embryo. The embryo, or germ, contains a concentration of
micronutrients, fat, and proteins. It is rich in vitamins E, A, and B-complex,
calcium, and iron.

Mixed grain combinations and cereal breads are very popular in America;
some bakers would never consider making any other kind of bread. In
addition to all the grains you can individually add to a bread, commercial
breakfast cereal blends can also be used, such as Roman Meal Cream of
Rye, Wheatena, Cream of Wheat (farina), Quaker multigrain cereal, Muesli,
and six-, eight-, nine-, and ten-grain blends that are varying combinations of
wheat, rye, barley, triticale, corn, oats, flax, millet, brown rice, wheat germ,
wheat bran, and soy grits in varying proportions.
The following recipes call for all sorts of flours and grains. The breads they
create are packed with protein and nutrition. When making whole-grain
breads, you will always end up with a more substantial, dense loaf than a
white flour loaf. Since these doughs are heavy, make sure they are mixing
thoroughly in the bread pan. Store these breads in the refrigerator and to
serve, slice with a serrated or electric knife.
 THREE-GRAIN BREAD

This is my version of the rye and Indian meal bread that was a favorite in
the first thirteen colonies, often paired fresh with rose geranium–apple jelly
or served day-old in slices floating in a thick soup. Every cookbook of the
era has a recipe for this bread, and it is still as good today. I have
substituted oil for the bacon fat.

1½-POUND LOAF

1⅛ cups fat-free milk

2 tablespoons sunflower seed oil or light olive oil
2 tablespoons molasses
1¾ cups bread flour
1 cup whole wheat flour
¼ cup dark rye flour
2 tablespoons yellow cornmeal or polenta
1 tablespoon plus 1 teaspoon gluten
1 teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups fat-free milk

3 tablespoons sunflower seed oil or light olive oil
3 tablespoons molasses
2¼ cups bread flour
1¼ cups whole wheat flour
1/3 cup dark rye flour
3 tablespoons yellow cornmeal or polenta
1 tablespoon plus 2 teaspoons gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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.)
2. 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.
 WHOLE-GRAIN DAILY BREAD

This is an all-purpose recipe for use with cooked (and cooled) whole grains
of any type, whether leftover rice, quinoa, or cornmeal. This means the loaf
can be different every time you make it. It has the most heavenly aroma
while baking and is quite light in texture.

1½-POUND LOAF

1 cup buttermilk
¾ cup cooked whole grain of choice, firmly packed
2 tablespoons canola oil
2 tablespoons honey
2½ cups bread flour
½ cup whole wheat flour
¼ cup rolled oats
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups buttermilk

1 cup cooked whole grain of choice, firmly packed
3 tablespoons canola oil
3 tablespoons honey
31/3 cups bread flour
2/3 cup whole wheat flour
1/3 cup rolled oats
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
 Timer.) Reach in and touch the dough with your fingers, being careful to
avoid the rotating blade. The dough ball will be quite soft. Add another
tablespoon of flour if it is too sticky around the blade.
2. 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 WHEAT BERRY BREAD

Wheat berry bread is a standard in every whole-grain baker’s repertoire.

Cook the wheat berries with light or dark brown sugar. This is a chewy,
dark bread that is a slow riser.

1½-POUND LOAF

¾ cup wheat berries

3 tablespoons light or dark brown sugar
11/3 cups water
1 cup water
2/3 cup of the cooked and cooled wheat berries
2 tablespoons butter or margarine, cut into pieces
3 tablespoons honey
1½ cups bread flour
1½ cups whole wheat flour
1½ tablespoons gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF

¾ cup wheat berries

3 tablespoons light or dark brown sugar
11/3 cups water
1¼ cups water
1 cup of the cooked and cooled wheat berries
3 tablespoons butter or margarine, cut into pieces
¼ cup honey
2 cups bread flour
2 cups whole wheat flour
2 tablespoons gluten
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast
1. Combine the wheat berries, sugar, and 1⅓ cups water in a saucepan.
Bring to a boil. Reduce the heat to a simmer and partially cover. Simmer
for 1 hour, until firm-chewy and slightly tender. Remove the mixture
from the heat and let stand until room temperature, about 4 hours. You
will have about 1⅓ cups cooked wheat berries.
2. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. (Store any extra cooked wheat berries in a
covered container in the refrigerator up to 3 days or freeze them.) Set
crust on dark and program for the Basic cycle; press Start. (This recipe
may be made using the Delay Timer.) The dough ball will be quite firm
and nubby. Do not add any more liquid. This dough is a slow riser.
3. 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.
 SPROUTED WHEAT BERRY BREAD

Whole-grain bread enthusiasts always ask for this recipe. You can buy
sprouts in the produce section of your supermarket or health food store, or
you can grow your own, which takes about three days. Note that the wheat
berries are added halfway through the Knead 2 part of the cycle here to
prevent them from becoming overprocessed.

1½-POUND LOAF

1⅛ cups buttermilk
2 tablespoons canola oil
2 tablespoons honey
2 cups bread flour
1¼ cups graham or whole wheat flour
1½ tablespoons gluten
1½ teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoons bread machine yeast
1 cup chopped sprouted wheat berries

2-POUND LOAF

1½ cups buttermilk
3 tablespoons canola oil
3 tablespoons honey
2¾ cups bread flour
1½ cups graham or whole wheat flour
2 tablespoons gluten
2 teaspoons salt
1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 1½ teaspoons bread
machine yeast
1¼ cups chopped sprouted wheat berries

1. Place the ingredients, except the wheat berries, in the pan according to
the order in the manufacturer’s instructions. Set crust on dark and
program for the Basic or Whole Wheat cycle; press Start. (This recipe is
 not suitable for use with the Delay Timer.) Set a kitchen timer for 12
minutes. When the timer rings, open the lid and sprinkle in the wheat
berries around the sides of the dough ball while the machine is running,
being careful to avoid the rotating blade. Close the lid. The wheat
berries will be slowly incorporated.
2. 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.
 GRAHAM INDIAN BREAD

This is a variation of one of the most famous colonial American breads,

which always combine coarsely ground whole wheat and cornmeal. Search
out the graham flour; it has a much more assertive taste than regular whole
wheat flour, and it makes all the difference. This is one of my favorite
cornmeal breads; it makes great toast and sandwiches.

1½-POUND LOAF

1 cup buttermilk
¼ cup water
2 tablespoons unsalted butter, cut into pieces
1½ cups bread flour
1 cup graham flour
½ cup yellow cornmeal
3 tablespoons sugar
1 tablespoon gluten
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups buttermilk

1/3 cup water
3 tablespoons unsalted butter, cut into pieces
2 cups bread flour
1¼ cups graham flour
¾ cup yellow cornmeal
¼ cup sugar
1 tablespoon plus 1 teaspoon gluten
1¾ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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.)
2. 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.
 NINE-GRAIN HONEY BREAD

The nine-grain cereal called for in this recipe contains cracked wheat,
triticale, oats, rye, barley, corn, millet, soy, brown rice, and flaxseed, giving
you a lot of grain nutrients in a compact package. Dry buttermilk powder,
also called for here, should be a baking staple on your pantry shelf.

1½-POUND LOAF

1¼ cups boiling water

½ cup 9-grain cereal
3 tablespoons honey
3 tablespoons unsalted butter, cut into pieces
12/3 cups bread flour
1 cup whole wheat flour
1/3 cup dry buttermilk powder
1½ tablespoons gluten
1¼ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF

1¾ cups boiling water

2/3 cup 9-grain cereal
¼ cup honey
4 tablespoons unsalted butter, cut into pieces
2 cups bread flour
11/3 cups whole wheat flour
2/3 cup dry buttermilk powder
2 tablespoons gluten
1½ teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

1. Pour the boiling water over the cracked grain cereal in a bowl. Add the
honey and butter. Let stand for 1 hour to soften the grains.
2. Place the ingredients in the pan according to the order in the
manufacturer’s instructions, adding the cereal and its soaking liquid as
the liquid ingredients. Set crust on dark and program for the Basic or
Whole Wheat cycle; press Start. (This recipe may be made using the
Delay Timer.)
3. 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.
 ZO’S 14-GRAIN BREAD

This bread with three different kinds of whole wheat flour was created by
Heloise Leavitt, proprietor of Leavitts Kitchen Center in St. George, Utah.
You can use any commercial brand of dough enhancer here.

1½-POUND LOAF

12/3 cups water

2 tablespoons canola oil
2 tablespoons honey or sugar
1½ cups whole wheat flour
2/3 cup kamut flour
2/3 cup spelt flour
½ cup raw 9-grain cereal
2 tablespoons raw sunflower seeds
1 tablespoon whole millet
1 tablespoon flaxseed
1 tablespoon sesame seeds
1 tablespoon raw amaranth seeds
1 tablespoon lecithin granules (see here)
3 tablespoons gluten
2 tablespoons tofu powder or nonfat dry milk
2 teaspoons dough enhancer
1½ teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

2-POUND LOAF

2 cups water
3 tablespoons canola oil
3 tablespoons honey or sugar
1¾ cups whole wheat flour
1 cup kamut flour
1 cup spelt flour
2/3 cup raw 9-grain cereal
3 tablespoons raw sunflower seeds
1½ tablespoons whole millet
1½ tablespoons flaxseed
1½ tablespoons sesame seeds
1½ tablespoons raw amaranth seeds
1½ tablespoons lecithin granules (see here)
¼ cup gluten
3 tablespoons tofu powder or nonfat dry milk
1 tablespoon dough enhancer
2 teaspoons salt
1 tablespoon plus ½ teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine
yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the
Whole Wheat cycle; press Start. (This recipe may be made using the
Delay Timer.)
2. 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.
 SUPER-GRAIN BREAD

These super grains are known for high nutrition, great flavor, and plenty of
fiber. Refrigerate this bread after it has cooled.

1½-POUND LOAF

1 heaping tablespoon raw amaranth seeds

½ cup water
2/3 cup buttermilk
1 large egg
2 tablespoons butter, cut into pieces
2 tablespoons honey
1¾ cups bread flour
½ cup whole wheat or spelt flour
2 tablespoons quinoa flour
2 tablespoons barley flour
2 tablespoons brown rice flour
2 tablespoons instant potato flakes
2 tablespoons cornmeal
2 tablespoons rolled oats
1½ tablespoons gluten
1½ teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

2-POUND LOAF

1½ heaping tablespoons raw amaranth seeds

¾ cup water
¾ cup buttermilk
1 large egg
2½ tablespoons butter, cut into pieces
2½ tablespoons honey
21/3 cups bread flour
¾ cup whole wheat or spelt flour
3 tablespoons quinoa flour
3 tablespoons barley flour
3 tablespoons brown rice flour
3 tablespoons instant potato flakes
3 tablespoons cornmeal
3 tablespoons rolled oats
2 tablespoons gluten
2 teaspoons salt
1 tablespoon plus ½ teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine
yeast

1. Heat a deep, heavy saucepan over medium heat. Place the amaranth in
the pan. Stir immediately with a natural-bristle pastry brush. Stir
constantly. The amaranth will pop like popcorn. Immediately remove to
a bowl to cool.
2. Place all the ingredients, including the popped amaranth, in the pan
according to the order in the manufacturer’s instructions, adding the
popped amaranth with the dry ingredients. Set crust on dark and
program for the Whole Wheat cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.) The dough ball should be moist
and springy.
3. 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.
OceanofPDF.com
 TRADITIONAL LOAVES

Country Breads and Sourdough Breads

Country Breads
Sourdough Breads
 COUNTRY BREADS
Country-style breads, also called European-style artisan or peasant
breads, represent the pinnacle of breads. Artisan bread baking employs old
methods, so it is usually created entirely by hand and baked in a wood-
fired oven to give it character.

Country breads, no matter the origin of any given recipe, are all known for
the same simplicity of raw ingredients that allows the flavor of the flour to
really dominate. When first-rate ingredients—organic flours, natural leaven
and yeasted starters, pure spring water, and unrefined sea salt—are used, the
quality of these loaves really becomes apparent.

Many country breads use starters, or pre-ferments, for leavening. The

recipes that follow begin with breads that do not use starters. Later in this
section you will use your machine to make the starters as well as the
doughs. The starters are made on the Dough cycle, then left to sit in the
machine for a number of hours. The closed environment of any bread
machine offers a nice place for a starter to develop. When the starter is
ready, the dough ingredients are added right into the bread pan with it, a
new cycle is chosen, and the machine does its work.

Set the crust control on medium or dark for country breads (a darker crust
will usually bake about seven minutes longer than a medium one). The
closed bread machine environment naturally has a lot of steam in it, another
very desirable element. The evaporation of the water from the dough creates
almost a miniature steam-injected oven.

Some of the recipes in this collection are based on classic recipes whose
character can’t be approximated without the denser crust the oven provides.
These doughs need to be taken out of the machine, shaped, and baked in the
oven. This allows you to take advantage of the beautiful hands-on shaping
techniques that make loaves unique.

For doughs prepared in the machine and baked off in the oven, the
machine’s Dough cycle has some great advantages built into it. The chart in
your manufacturer’s manual that details the different parts of the cycles will
show you that the Dough cycle has two kneading periods with a short rest
in between. I view this little rest as the autolyze in artisan baking. A
tremendously important rest period, it allows the enzymes in the dough that
create the acids that contribute to the final flavor to be released. Some
recipes deliberately manipulate the dough to include these all-important rest
periods. Also, as in artisan baking there is not one, but two or three rising
times; this contributes to the bread’s texture. If you are using the Basic or
the French Bread cycle, you can reset it for another rise, or reset the cycle to
begin the whole thing over again, allowing the dough to get the advantages
of being kneaded and risen a second time.

As when preparing other breads, it is important to lift the lid of the machine
and check the consistency of the dough at various points, adding flour or
water as needed. Pay close attention to each recipe; often the properties of
these doughs will vary from one recipe to the next. Sometimes the doughs
are meant to be moist to the point of slackness, yet still elastic, a very
desirable consistency that makes a loaf with lots of uneven holes in it.
Every type of flour will produce a different dough, even different white
flours, whether bread flour, all-purpose, or clear flour.

Always remove the bread from the baking pan as soon as it has completed
baking. You don’t want your loaf to sit in the machine and become soggy
and lose its crisp crust.
 PEASANT BREAD

This is a simple country bread made in what is called the direct method and
used from Portugal and the Pyrenees to Poland and Greece. There is no
starter, and the bread undergoes an extra kneading cycle to develop the
gluten. This produces a delightfully crusty outside and a tender, chewy
inside. The character of this bread will change slightly depending on the
type of olive oil used.

1½-POUND LOAF

1⅛ cups water
2 tablespoons olive oil
3¼ cups bread flour
2 teaspoons gluten
2 teaspoons sugar
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups water
3 tablespoons olive oil
4¼ cups bread flour
1 tablespoon gluten
1 tablespoon sugar
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
or French Bread cycle; press Start. (This recipe may be made on the
French Bread cycle using the Delay Timer.) If using the Basic cycle,
after Knead 2, press Stop, reset the machine, and start the cycle again,
allowing the dough to be kneaded an extra time. The dough ball will be
smooth, slightly moist, and springy.
2. 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.
 CHUCK WILLIAMS’S COUNTRY FRENCH

This is a loaf created by Williams-Sonoma founder Chuck Williams. The

recipe was originally developed for baking in a La Cloche baker, a covered
ceramic baking pan that they offer. Time it so the bread is ready for dinner.

1½-POUND LOAF

1¼ cups water
2¼ cups bread flour
¾ cup whole wheat flour
2 teaspoons gluten
1½ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

12/3 cups water

3 cups bread flour
1 cup whole wheat flour
1 tablespoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
or French Bread cycle; press Start. (This recipe may be made using the
Delay Timer.)
2. 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.
 SEMOLINA COUNTRY BREAD

Pane di Semola is made using a simple straight dough. Be sure to use the
finely ground semolina flour that is used for making pasta rather than the
coarser grind that is similar to farina, a protein-rich flour also ground from
durum wheat. This bread is a good one to choose if you will be using the
Delay Timer. It is fantastic warm with garlic butter melting in and also
makes great bruschetta.

1½-POUND LOAF

11/3 cups water

2 tablespoons olive oil
1¾ cups bread flour
1¼ cups semolina flour
1 tablespoon plus 1 teaspoon sesame seeds
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1¾ cups water
3 tablespoons olive oil
2¼ cups bread flour
1¾ cups semolina flour
2 tablespoons sesame seeds
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the
French Bread or Basic cycle; press Start. (This recipe may be made
using the Delay Timer.)
2. 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.
 PAIN ORDINAIRE AU BEURRE

Simple daily bread—French-style—is a home baker’s delight. This bread

must be eaten the day it is baked, preferably within a few hours, to enjoy the
crisp, chewy crust.

1½-POUND LOAF

1¼ cups water
1 tablespoon unsalted butter, cut into pieces
3 cups unbleached all-purpose flour
2 teaspoons gluten
1½ teaspoons fine sea salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

12/3 cups water

1½ tablespoons unsalted butter, cut into pieces
4 cups unbleached all-purpose flour
1 tablespoon gluten
2 teaspoons fine sea salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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 French Bread cycle; press Start. (This recipe may be
made using the Delay Timer.)
2. 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.
BREAD MACHINE BAKER’S HINT: GLUTEN WITH VITAMIN C
Vitamin C, or ascorbic acid, is sometimes added to dough as a volume enhancer. You
will see that some of my country bread recipes call for gluten that has had some
vitamin C added. You can also make your own: Crush a vitamin C tablet and add just a
pinch to the amount of gluten called for in the recipe.
 CLASSIC BAGUETTES

The baguette is technically a new shape in the bread world; the long ones
appeared in Paris during the 1930s in response to the public wanting more
crust than crumb. The bread machine makes a French bread that is light
and airy due to the mechanical action of the kneading blade, a type of
mixing that just cannot be reproduced by hand. It also enables the dough to
stay more moist, resulting in a thin, crisp crust. It works incredibly well
mixed in the bread machine and baked in the oven. You must use baguette
trays (two 18 x 2-inch trays) to make the loaves; they are too soft to stand
on their own on a baking sheet.
Makes 2 baguettes

1½- OR 2-POUND-LOAF MACHINES

1½ cups water
3¼ cups unbleached all-purpose flour
2 teaspoons gluten with vitamin C
1¾ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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 sticky. Do not add any more flour at this point.
2. Grease 2 baguette trays. When the machine beeps at the end of the
cycle, press Stop and unplug the machine. Immediately remove the
bread pan from the machine and turn the wet dough out onto a floured
work surface using a dough card. Knead a few times with your dough
card (the dough will be too sticky to knead with your hands) to
incorporate just enough flour (no more than ¼ cup) so that the dough is
not in a puddle and you can shape the loaves. You want this dough to
stay as wet as possible. Divide the dough into 2 equal portions.
3. Flatten each portion into a thin 10 x 6-inch rectangle with the palm of
your hand. Starting with a long side, roll one up, using your thumbs to
 help roll tightly. With the side of your hand, define a depression
lengthwise down the center of the dough. Repeatedly fold the dough
over in thirds the long way to make a tight log and pinch the seams to
seal. Stretch the log by rolling it back and forth on the table with your
palms a few times until about 15 inches long. Gently transfer to the
prepared pan seam-side down. Stretch the log to fit the 18-inch pan. No
dough will hang over the ends of the pan. Repeat with the other piece of
dough. Cover loosely with a clean tea towel and let dough rise at room
temperature until two and a half times its size in bulk, about 1 hour.
4. With a small, sharp knife, slash the surface of the baguettes 3 or 4 times
on the diagonal, no more than ¼-inch deep. This must be done gently, as
the delicate dough will deflate slightly. Cover again.
5. Place a baking stone or tiles on the center rack and preheat the oven to
450°F.
6. Lightly brush the tops of the loaves with cold water. Place the pans
directly on the stone and bake for 20 to 25 minutes or until the surfaces
of the loaves are a deep golden brown and sound hollow when tapped
with your finger. Immediately remove the bread from the pans and place
them on a rack. Eat hot or within 2 hours.
 FRENCH WHOLE WHEAT BREAD

The French like 100 percent whole wheat breads, too, but their version
looks a lot different than American loaves. I like to call this loaf, known as
pain complet, a torpedo since it is elongated and pointed at the ends, dense,
and crusty. It is made just like a classic baguette, but with a richer dough,
and ends up with a moist, tight crumb. This loaf is a favorite with French
bakers, who sometimes add nuts, raisins, currants, or chopped dried
apricots to make a good fruit bread for breakfast. As with all French
breads, eat this within a few hours of baking to savor its inherent appeal.
Makes 1 long loaf

1½- OR 2-POUND-LOAF MACHINES

1¼ cups plus 1 tablespoon buttermilk

½ cup water
2½ cups whole wheat flour
½ cup whole-grain spelt flour or additional ½ cup whole wheat flour
1 tablespoon gluten with vitamin C
1½ teaspoons salt
1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 2 teaspoons bread machine
yeast

1. 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 sticky, but very springy when you press your
finger into the dough. Do not add any more flour at this point. The
dough will smooth out during the kneading.
2. When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Open the lid and use your fingers to deflate the dough.
Close the lid, set a kitchen timer for 30 minutes, and let the dough rise
in the machine. Line a baking sheet with parchment paper.
3. When the timer rings, remove the bread pan from the machine and
scrape the dough out onto a lightly floured work surface with a dough
card. Knead a few times and pat into a 12 x 6-inch rectangle. Roll up
 from a long edge into a fat loaf and roll back and forth with your palms
to make pointed ends. Fold the log of dough in half lengthwise and
pinch the seams to seal. Roll the dough back and forth again and pull
out the pointed ends to make a loaf about 14 inches long. Place on the
baking sheet and cover with a clean tea towel. Let rise at room
temperature until doubled in bulk, about 1 hour.
4. Twenty minutes before baking, place a baking stone or tiles on the
center rack and preheat the oven to 400°F.
5. Holding kitchen shears at a 45 degree angle, snip the surface 4 or 5
times down the length of the loaf, no more than 1-inch deep. Place the
pan directly on the stone and bake for 32 to 38 minutes or until the
surface of the loaf is a deep, dark brown and sounds hollow when
tapped with your finger. The loaf will be very firm. Immediately remove
the bread from the pan and place it on a cooling rack. Eat warm or
within 2 hours.

VARIATIONS

FRENCH WHOLE WHEAT BREAD WITH DRIED FRUIT

1½ cups dark or golden raisins, currants, or chopped dried apricots
In step 3, pat the dough into a 12-inch-long rectangle about 1½ inches thick as
directed. Sprinkle the dried fruit all over the dough and press it in. Tightly roll up the
dough, encasing the dried fruit. Shape, rise, and bake as directed.

FRENCH WHOLE WHEAT BREAD WITH NUTS

1½ cups coarsely chopped walnuts, pecans, almonds, or hazelnuts (you want big
pieces, which will be scattered throughout the dough)
In step 3, pat the dough into a 12-inch-long rectangle about 1½ inches thick as
directed. Sprinkle the nuts all over the dough and press them in. Tightly roll up the
dough, encasing the nuts. Shape, rise, and bake as directed.
 PANE ITALIANO

The simple homemade breads of Italy have become real favorites of

American bakers. For good reason: they taste of the earth and of good fresh
ingredients. Use organic bread flour here, if you can, or replace the bread
flour with clear flour or a portion of Italian-style flour. The creamy, high-
protein semolina flour called for is also known as semolina pasta flour or
durum flour.

1½-POUND LOAF

11/3 cups water

2½ cups bread flour
2/3 cup semolina flour
1 tablespoon instant potato flakes
1 tablespoon sugar
2 teaspoons gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

12/3 cups water

3¼ cups bread flour
⅞ cup semolina flour
1½ tablespoons instant potato flakes
1½ tablespoons sugar
1 tablespoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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 French Bread cycle; press Start. (This recipe may be
made on the French Bread cycle using the Delay Timer.) If using the
Basic cycle, after Knead 2, press Stop, reset the machine, and start the
 cycle again, allowing the dough to be kneaded an extra time. The dough
ball will be moist.
2. 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.
 GRISSINI

Grissini, or Italian breadsticks, are shaped by hand and then baked at a

high temperature in the oven. These are charmingly knobby and irregular.
Makes 24 grissini

1½- OR 2-POUND-LOAF MACHINES

1½ cups water
¼ cup olive oil
1 teaspoon salt
1½ cups semolina flour
2½ cups unbleached all-purpose flour
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast
About ½ cup additional olive oil, for dipping
About 1¼ cups semolina flour, for sprinkling and rolling

1. Place all the dough ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle; press Start.
2. Dust a work surface with semolina flour. When the machine beeps at the
end of the cycle, turn the dough out onto the work surface and pat it into
a thick 12 x 6-inch rectangle without kneading or overworking the
dough. Brush the top of the dough with olive oil. Cover with plastic
wrap and let rise at room temperature until doubled in bulk, about 1
hour.
3. Place a baking stone on the center rack and preheat the oven to 425°F.
Brush 2 heavy 17 x 11-inch baking sheets with olive oil. Place the
additional olive oil and semolina flour in 2 shallow bowls.
4. Press the dough all over to gently deflate it and place it on a floured
work surface. Using a pastry or pizza wheel, cut the dough into four
equal pieces lengthwise; the dough will deflate a bit more. Cut each
piece into 6 thick strips lengthwise. Pick up each end of each strip and
stretch to the desired length or quickly roll out each strip with your
palms, stretching from the center out to the ends, to a size that will fit
your baking sheet. Dip each strip in the olive oil and then roll it in
semolina flour. Place the strips spaced evenly apart on the baking
sheets. Bake each sheet separately in the center of the oven for 15 to 20
minutes or until the grissini are lightly browned and crisp. Remove the
grissini from the baking sheets to cool completely on racks.
 PANINO BRUSCHETTA

Italian sandwich eaters head to paninotecas, the equivalent of our delis.

Panino means sandwich, but it is also the word for the little breads used to
make them. There are many types of bread doughs used in making panini
(the plural of panino), and each region has a specialty. Panini can be round,
square, or elongated. In Venice, there are rosettas, which are rolls with a
top knob; in Milan there are michetta, which have a hole in the middle; and
in Piedmont there are butterfly-like biovettes; and in Genoa, focaccia
flatbread is cut into portions. Panino Bruschetta are good fresh from the
oven or split and grilled to make fresh-sliced tomato and arugula
sandwiches. They are reminiscent of bruschetta with their topping of garlic
and olive oil.
Makes 9 round rolls

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

½ cup water
½ cup milk
1 large egg
1 tablespoon olive oil
3¼ cups bread flour
1 tablespoon yellow cornmeal or polenta
1 tablespoon whole wheat flour
1½ teaspoons salt
1 teaspoon sugar
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

FOR THE GARLIC OIL:

¼ cup olive oil
2 cloves garlic, pressed
Coarse sea salt or kosher salt, for sprinkling

1. Place all the dough ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle; press Start.
2. When the machine beeps at the end of the cycle, open the lid and poke
the dough with your fingers to deflate. Close the lid, unplug the
machine, and let the dough stand in the machine for 45 minutes longer.
3. Line a large baking sheet with parchment paper and dust with flour.
Turn the dough out onto a lightly floured work surface. With a rolling
pin, roll the dough out into a 10 x 6-inch rectangle that is 1-inch thick.
Cut out circles of dough with a 3-inch biscuit cutter or drinking glass.
Reroll scraps and cut out more circles. Place the circles on the baking
sheet about 2 inches apart: 3 across and 4 down. Cover loosely with a
clean tea towel and let rest for 25 minutes.
4. Twenty minutes before baking, place a baking stone on the lower-third
rack and preheat the oven to 400°F.
5. To make the garlic oil, combine the olive oil and garlic in a small
saucepan or microwave-proof bowl. Heat until just warm.
6. Brush the tops of the rolls with the garlic oil and sprinkle with salt.
Bake for 12 to 15 minutes, until golden brown. Remove the rolls from
the baking sheet and cool on racks.
THE TOOLBOX: EQUIPMENT FOR OVEN-BAKED COUNTRY BREADS

Country bread doughs can be fully baked in the bread machine, but they are fantastic
doughs for bakers who want to shape their loaves by hand and bake their breads in a
conventional oven. For this reason, some of the recipes in this chapter are executed
totally in the machine and some require your hands to shape the loaves into the
proper traditional shapes they are known for. The following batterie de cuisine is an
important list for a baker who wishes to master the array of country breads.

Wooden board or marble slab (about 18 x 18-inch) for finishing, kneading, and
shaping
Plastic dough card, or dough scraper, great for scraping wet doughs out of the
bread pan and for cleaning the work surface of accumulated dough
Metal bench knife for portioning
Parchment paper for lining baking sheets
Baking pans: heavy gauge aluminum or steel 18 x 13-inch half-sheet baking pans,
ceramic baking sheets, perforated baking sheets
Black steel baguette trays, 18 x 2 inches with two attached cradles
French bâtard cradle pan, 15½ x 8 x 4-inch
Breadstick pans
Kitchen shears and small sharp knife or lamé for slashing before baking
Ceramic baking stone (12- or 16-inch round or 16 x 14-inch rectangle) or 12 to 16
unglazed quarry tiles
Heavy-duty oven mitts that are big enough to protect your wrists and lower arm, or
barbecue mitts
Large metal cooling rack
 PAIN DE MAISON SUR POOLISH

The poolish breadmaking technique includes a starter dough that is

prepared and left to sit for at least six hours before being mixed. In the
bread machine, you get to skip the long hours of hard work needed to make
a nice loaf of bread from this classic sponge starter recipe. To hand shape
this bread into boules, and then bake them in the oven. This loaf is dense
and slightly sour.

1½-POUND LOAF

FOR THE POOLISH:

1 cup water
1¼ cups organic bread flour
¼ teaspoon SAF or bread machine yeast

FOR THE DOUGH:

1/3 cup water
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast
2 cups organic bread flour
1 tablespoon sugar
1 tablespoon gluten
1½ teaspoons salt

2-POUND LOAF

FOR THE POOLISH:

11/3 cups water
12/3 cups organic bread flour
1/3 teaspoon SAF or bread machine yeast

FOR THE DOUGH:

½ cup water
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast
22/3 cups organic bread flour
1½ tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt

1. To make the poolish starter, place the water, flour, and yeast in the bread
pan. Program for the Dough cycle and set a kitchen timer for 10
minutes. When the timer rings, press Stop and unplug the machine. Let
the starter sit in the machine for about 6 hours.
2. To make the dough, combine the water and yeast, stirring to dissolve.
Pour into the bread pan with the poolish and add the flour, sugar, gluten,
and salt. Set crust on dark and program for the French Bread cycle;
press Start. (This recipe is not suitable for use with the Delay Timer.)
The dough ball will be slightly wet and slack, but smooth and elastic.
3. When the baking cycle ends, check the bread. If the crust is still pale
and loaf is not done, reset for Bake Only for 12 minutes longer. When
the bread is done, immediately remove it from the pan and place it on a
rack. Let cool to room temperature before slicing.
A BAKER’S GLOSSARY OF BREAD STARTERS

Country breads have a language all their own, which includes terms that can be quite
confusing at times, especially those describing the different starters. The following
list of definitions is an invaluable reference while you are deciphering and working
on European-style country bread recipes.

Biga—A thick, rather firm-textured, Italian bread dough sponge starter made of flour,
water, and yeast.

Build—Term used to describe the adding of more liquid and flour to a starter to
increase its volume before using it in a dough.

Chef—This is the foundation step to creating a natural starter; after building and
feeding it will develop into a levain. Also known as a chef levain.

Levain—Also a starter, levain is the French word for leavening. A levain naturel
consists only of flour and water and is fermented by wild airborne yeasts. A levain
levure is fortified with some commercial yeast and ready to use a few hours after the
building of a chef.

Mother or madre—An American term used to describe a sourdough starter.

Pâte fermentée—This is the “old dough” method of prefermentation, in which a piece

of dough is taken from a previous batch of dough to be added to a new batch. Pâte
fermentée can also be made fresh each time you bake. This starter is as thick as a
regular bread dough, made with a ratio of 3 parts flour to 1 part water.

Poolish—A liquidy French bread dough starter made of flour, water, and yeast. It is
named for its Polish origin and composed of half water and half flour.

Pre-ferment—A term referring to any type of starter or sponge that is initially

fermented before being made into a bread dough.

Sourdough—A thin starter created from flour, water, and naturally occurring airborne
wild yeasts. Commercial yeasts may also be used.

Sponge—A bread starter that is made from an initial mixing of some liquid with some
commercial or natural yeasts and flour to form a batterlike mixture that pre-ferments
before being added to a dough.
 PAIN DE PARIS

Baguette dough used to be called pain de Paris, or Parisian bread. The

French Bread cycle will give this dough three full rises with rests in
between called autolyzes, which are important for developing the gluten
structure and therefore a good, chewy texture and strong flavor. While this
dough is best when formed into the familiar long rod (program for the
Dough cycle in step 3 and see “Shaping Long Loaves”), it can also be fully
baked in the machine as instructed here.

1½-POUND LOAF

FOR THE STARTER:

½ cup water
1¼ cups bread flour
Pinch of sea salt
½ teaspoon SAF or 1 teaspoon bread machine yeast

FOR THE DOUGH:

1 cup minus 1 tablespoon water
2 cups bread flour
1½ teaspoons gluten with vitamin C
¾ teaspoon SAF yeast or 1¼ teaspoons bread machine yeast
½ cup starter
1 teaspoon sea salt

2-POUND LOAF

FOR THE STARTER:

½ cup water
1¼ cups bread flour
¼ teaspoon sea salt
½ teaspoon SAF or 1 teaspoon bread machine yeast

FOR THE DOUGH:

11/3 cups water
3 cups bread flour
2½ teaspoons gluten with vitamin C
1¼ teaspoons SAF yeast or 1¾ teaspoons bread machine yeast
¾ cup starter
1½ teaspoons sea salt

1. Place the starter ingredients in the bread pan. Program for the Dough
cycle; press Start. Set a kitchen timer for 10 minutes. When the timer
rings, press Pause and set the timer again for 10 minutes. Let the starter
rest for 10 minutes (the autolyze). When the timer rings, press Start to
continue and finish the Dough cycle. When the machine beeps at the
end of the cycle, press Stop and unplug the machine. Gently deflate the
spongy starter and let it sit in the bread machine for 3 to 12 hours,
deflating it about every 4 hours.
2. Wet a plastic dry measuring cup with cold water and measure out ½ cup
(for the 1½-pound loaf) or ¾ cup (for the 2-pound loaf) of starter. Set it
aside. You can discard the rest of the starter or store it (enough for 2 to 3
batches of Pain de Paris) in the refrigerator for up to 48 hours (see here
for more information).
3. To make the dough, place the water, flour, gluten, and yeast in the pan
according to the order in the manufacturer’s instructions. Set crust on
dark and program for the French Bread cycle; press Start. After Knead
1, press Pause. Add the reserved starter and the salt. Press Start to
continue. The dough will be moist and smooth.
4. 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.
TECHNIQUE: SHAPING LONG LOAVES

Makes 2 baguettes
1 recipe Pain de Paris dough
1 egg white and 1 tablespoon of water, for glaze

1. Line a baking sheet with parchment paper or grease 2 thin 2-

inch-wide baguette pans. Turn out the dough onto a lightly
floured work surface. Divide the dough into 2 equal portions.
2. Flatten each portion into a thin 10 x 6-inch rectangle with
the palm of your hand. Starting on a long side, roll up, using
your thumbs to help roll tightly. With the side of your hand,
define a depression lengthwise down the center of the
dough. Fold over and pinch seams to seal. Gently transfer,
seam-side down, to the prepared pan. No dough should hang
over the ends of the pan. Repeat with the second piece of
dough. Cover loosely with plastic wrap and let rise at room
temperature until fully doubled in bulk, about 30 minutes.
3. Twenty minutes before baking, place a baking stone or tiles
on the center rack of the oven and preheat to 425°F.
4. Beat the egg white and water with a fork until foamy. Brush
the surface of the loaves with the glaze. With a small, sharp
knife, slash the surface 3 or 4 times on the diagonal, no more
than ¼-inch deep. Place the pans directly on the stone and
bake for 20 to 25 minutes or until the loaves are golden
brown and sound hollow when tapped with your finger.
Remove the loaves from the pans immediately to cool on a
rack.
 PAIN AU SEIGLE

French rye bread, like all other French breads, has a specific definition. By
law it must contain at least 65 percent rye flour. This loaf, pain au seigle,
literally “country bread with rye,” contains only a portion of rye flour. Note
that this rye has no caraway seeds. This is a bread that was first popular in
the mountainous regions of France, the Pyrenees and Brittany. It has a
starter since rye breads rise better with some type of acid ingredient. Serve
this bread with cheese, cold cuts, charcuterie, or pâté; toasted topped with
melted cheese and floating in onion soup; or as the French do, with oysters.
Makes 2 round loaves

1½-POUND LOAF

FOR THE PÂTE FERMENTÉE RYE STARTER:

½ cup water
1 cup bread flour
¼ cup medium rye flour
Pinch of sea salt
½ teaspoon SAF or 1 teaspoon bread machine yeast

FOR THE DOUGH:

1¼ cups water
2 cups bread flour
1 cup medium rye flour
2 teaspoons dark brown sugar or malt powder
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast
½ cup rye pâte fermentée
1½ teaspoons sea salt

2-POUND LOAF

FOR THE PÂTE FERMENTÉE RYE STARTER:

½ cup water
1 cup bread flour
¼ cup medium rye flour
Pinch of sea salt
½ teaspoon SAF or 1 teaspoon bread machine yeast

FOR THE DOUGH:

1½ cups plus 1 tablespoon water
2¾ cups bread flour
1¼ cups medium rye flour
3 teaspoons dark brown sugar or malt powder
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
¾ cup rye pâte fermentée
2 teaspoons sea salt

1. To make the pâte fermentée starter, place the starter ingredients in the
bread pan. Program for the Dough cycle; press Start. Set a kitchen timer
for 10 minutes. When the timer rings, press Pause and set the timer
again for 10 minutes. Let the starter rest for 10 minutes (the autolyze).
When the timer rings, press Start to continue and finish the Dough
cycle. When the machine beeps at the end of the cycle, press Stop and
unplug the machine. Gently deflate the spongy starter and let it sit in the
bread machine for 3 to 12 hours, deflating it about every 4 hours. (If
you are making the starter ahead of time, remove it from the machine at
this point and refrigerate it for up to 48 hours. Bring to room
temperature before making the dough.) You will have about 1½ cups
starter.
2. Rinse out a plastic dry measure with cold water. With the measuring cup
still wet, measure out ½ cup (for the 1½-pound loaf) or ¾ cup (for the 2-
pound loaf) of starter and set it aside for the dough (it will slide right out
of the measuring cup). If you have not already stored the pâte fermentée
earlier, you can store the rest of the starter in the refrigerator for up to
48 hours (see here for more information). Or discard it and make a new
batch the next time you make this bread.
3. To make the dough, place the water, flours, brown sugar, and yeast in
the pan according to the order in the manufacturer’s instructions. (You
don’t have to wash out the bread pan from the starter.) Program for the
Dough cycle; press Start. After Knead 1, press Pause. Cut the reserved
starter into pieces, then add the starter pieces and the salt to the bread
 pan. Press Start to continue. The dough ball will be moist and have a
sticky feel. Do not add any more flour.
4. Line a 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 work surface. Knead the dough a few times by
hand, adding another tablespoon or 2 of flour just to have the dough
hold its shape; it will still be soft. Divide the dough into 2 portions.
Shape each portion into a tight round. Place on the baking sheet, seam-
side down. (Or shape to fit round cloth-lined small baskets or colanders
lightly dusted with flour.) Cover the dough loosely with a clean tea
towel and let rise for about 1 hour.
5. Twenty minutes before baking, place a baking stone on the lowest rack
of the oven, if desired, and preheat to 425°F.
6. Dust the tops of the loaves with flour and rub in; this will give the bread
a rustic look after baking. Slash each loaf decoratively with an X using a
sharp knife.
7. Place the baking sheet on another baking sheet of the same size (called
double panning), to prevent burning the bottoms. Bake for 30 to 35
minutes or until the loaves are brown, crisp, and sound hollow when
tapped with your finger. Remove from the oven and remove the loaves
from the baking sheet to cool on a rack. Let cool completely before
slicing.
 PAIN AU LEVAIN

This is good, plain bread, country style. You will run the Dough cycle
several times in order to make the chef, or French-style starter, which sits
overnight to ferment, and then to make the levain sponge, which sits for a
few hours before mixing the final dough. My chef starter is nontraditional,
but the buttermilk makes for a quick, aromatic starter, flecked with golden
specks of butter, that would normally take a week to develop. This loaf
utilizes a levain-levure, a starter that is made with some commercial yeast
(different from a levain naturel, a true sourdough without any manufactured
yeasts and all fermentation by wild airborne yeasts). You can remove a
walnut-sized piece of the dough, called a levain or old dough, and place it
in a jar in the refrigerator. This little ball of dough can be used in place of
the chef starter when you make your next batch of bread; it needs to be
used within a week. This bread is baked in the oven to get that good crust
and round shape and has a fine, chewy texture.
Makes 2 round loaves

1½- OR 2-POUND-LOAF MACHINES

FOR THE CHEF STARTER:

1 cup buttermilk
2 tablespoons water
1¼ cups bread flour
3 tablespoons dark rye flour
½ teaspoon SAF or bread machine yeast

FOR THE LEVAIN:

All of the chef starter
½ cup water
1 cup bread flour
¼ cup dark rye flour
¼ teaspoon SAF or bread machine yeast
FOR THE DOUGH:
1/3 cup water
11/3 cups bread flour
2 tablespoons light brown sugar
2 teaspoons salt
¼ teaspoon SAF yeast or ¾ teaspoon bread machine yeast

1. To make the chef starter, place all the starter ingredients in the bread
pan. Program for the Dough cycle and set a kitchen timer for 10
minutes. When the timer rings, press Stop and unplug the machine. Let
the starter sit in the bread machine for 8 to 12 hours. The thick batter
will smell pleasantly sour.
2. To make the levain, place the water, flours, and yeast in the bread pan
with the bubbly chef starter. Program for the Dough cycle and set a
timer for 7 minutes. When the timer rings, press Stop and unplug the
machine. You will have a beautiful, shiny dough ball that is very sticky
and flecked with bits of rye. Let the sponge sit in the bread machine for
3 hours. Check halfway through in case it fills the entire pan and you
need to stir it down. It will lighten as it rises, filling the pan.
3. To make the dough, place all the dough ingredients in the bread pan
with the levain. Program for the Dough cycle; press Start. The dough
will be shiny and very moist. Don’t be tempted to add more flour. There
will be a definite fresh fermented smell.
4. Line a 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 work surface. Knead the very soft dough for 2
to 3 minutes by hand, adding another 1 or 2 tablespoons of flour just to
have the dough hold its shape; it will still be soft. Divide in half to make
2 equal portions and shape into 2 tight rounds. Place the loaves on the
baking sheet. (Or shape to fit a long or round cloth-lined basket lightly
dusted with flour for rising before turning out onto a prepared baking
sheet or onto the hot baking stone.) Cover the dough loosely with a
clean tea towel and let rise for about 1 hour in the refrigerator.
5. Twenty minutes before baking, place a baking stone on the lowest rack
of the oven, if desired, and preheat to 425°F. (Optional: To form a crisp
crust, 15 minutes before baking, pour hot water into a broiler pan and
place the pan on the bottom rack to steam the oven for the initial baking
period.)
6. Slash the loaf decoratively with an X using a sharp knife. Dust the tops
with flour and rub in.
7. Place the baking sheet on another baking sheet of the same size (called
double panning), to prevent burning the bottoms of the loaves. Bake for
30 to 35 minutes or until the loaves are brown, crisp, and sound hollow
when tapped with your finger. Remove from the oven and place on a
rack to cool completely before slicing.
TECHNIQUE: SHAPING COUNTRY BREADS (ANY OF THE SHAPES CAN BE MADE FROM
1½ OR 2 POUNDS DOUGH)

Shaping bread dough, a process called rounding, requires your full

attention. You can shape any of the recipes in this chapter into the following
classic rustic shapes. Remember, since they are not baked in pans, they will
have an asymmetrical beauty of their own forged in the heat of the oven.
Unless directed, use as little flour as possible on your work surface while
shaping. Have some extra flour on hand for dusting the tops of the loaves.
Take a section of dough and press it with your palms onto the work surface
to remove the accumulated carbon dioxide. Take one side of the dough and
fold it toward the center and press. Fold in the other side and press in the
center. By folding you will have a side with a seam and a smooth side
which will eventually be the top of the loaf. Shape as directed and note that
the loaves should always be evenly shaped and not torn anywhere on the
surface. Bake in a preheated hot oven, 425°F, with a ceramic baking stone
or tiles, if you have them.
The glaze referred to in these shaping instructions is the classic lean bread
glaze, 1 egg white with 1 tablespoon water beaten until foamy and brushed
onto the dough with a pastry brush.
 ◁ BÂTARD
Makes 1 large loaf

In the same family as the baguette and ficelle, bâtard translates to “bastard,”
as it is a cross between a round loaf and a baguette. It is a large oblong
torpedo-shaped loaf that looks like a shorter, fat baguette. You will need a
whole recipe of dough to form one loaf. Pat the dough into a rectangle,
tightly roll up and fold into thirds the long way, as for a baguette, then
shape into a 12-inch elongated oval (the ends can be blunt or tapered) with
a thick middle section. Gently transfer, seam-side down, to a greased and
dusted 15½ x 8 x 4-inch French bâtard cradle pan or a greased and dusted
17 x 12-inch baking sheet. Slash the top 3 times on the diagonal with a
sharp knife no deeper than ¼ inch or make one long slash down the middle
of each loaf. Let rise until doubled in bulk, about 1 hour. Glaze and bake in
a hot oven for 35 to 40 minutes or until the surface of the loaf is golden
brown in color and sounds hollow when tapped on the top and bottom with
your finger. Immediately remove the loaf from the pan to a cooling rack.
 ◁ BOULE
Makes 2 medium loaves

This is a small round country loaf, about 6 inches in diameter, a favorite

shape. Divide the dough into 2 equal portions. Form each into a tight round
as for pain de campagne. Place seam-side down on a baking sheet lined
with parchment paper or greased and sprinkled with cornmeal. Let rise until
doubled in bulk, about 45 minutes. Glaze or dust with flour, and, using a
sharp knife or kitchen shears, slash an X or a square on top, no deeper than
¼ inch. Bake in a hot oven for 25 to 30 minutes or until the surfaces of the
loaves are golden brown in color and sound hollow when tapped on the top
and bottom with your finger. Immediately remove the loaves from the pan
and transfer to a cooling rack. Boules can also be shaped with a 3-stand
braid (known as la boule tressée) or 2 twisted or spiraled strands that form a
rope (known as a pain cordon or pain spiral), fashioned from extra dough,
laid across the tops and gently attached with an egg glaze after the final rise.
These decorated loaves need no slashing.
 ◁ PAIN DE CAMPAGNE
Makes 1 large loaf

This is an oversize round country loaf shaped from one large mass of
dough. In France the diameter could be as great as 12 to 14 inches. The
doughs from these recipes will make a slightly smaller loaf. One and a half
pounds of dough will produce about an 8- to 10-inch round. Roughly pat all
of the dough into a thick, uneven circle. Pull up the sides and knead into the
center of the loaf to create a tight round ball. Place seam-side down on a
baking sheet that is lined with parchment paper or greased and sprinkled
with oatmeal. Let rise until doubled in bulk, about 1 hour. Glaze or dust
with flour, and, using a sharp knife, slash the top in a netlike tic-tac-toe or
triangle pattern, no deeper than ¼ inch. Bake in a hot oven for 45 to 50
minutes or until the surface of the loaf is golden brown in color and sounds
hollow when tapped on the top and bottom with your finger. Immediately
remove the loaf from the pan and transfer to a cooling rack.
 ◁ FICELLE
Makes 3 or 4 thin loaves

This loaf is long, similar to a baguette, but only about 2 inches in diameter
after baking. Divide the dough into 4 even portions. Flatten each into a thin
14 x 6-inch rectangle with your palm. Tightly roll up and fold into thirds the
long way, as for a baguette. Gently transfer, seam-side down, to baguette
pans or baking sheets that have been greased and sprinkled with cornmeal.
Rise, glaze, and slash as for the bâtard. Bake in a hot oven for 18 to 22
minutes or until the surfaces of the loaves are golden brown in color and the
loaves sound hollow when tapped on the top and bottom with your finger.
Immediately remove the loaves from the pan and transfer to a cooling rack.
 ◁ PAIN ÉPIS
Makes 2 long loaves

This loaf is cut with kitchen shears to resemble a shaft of wheat. Line a
large baking sheet with parchment paper. Cut the dough into 2 equal
portions and form each into an 18-inch-long rectangle, then tightly roll up
and fold into thirds the long way, forming a tight log, as for a baguette.
Gently transfer, seam-side down, to the prepared baking sheets. Holding
kitchen shears at a 45-degree angle to the loaf and using quick motions (to
prevent sticking and give a more earthy appearance), make cuts in the
dough, halfway across. Cut at 3-inch intervals down the length of the dough
and with your other hand, turn each piece over, stretching every other one
over the top of the dough to the other side so that the pieces alternate sides,
resembling a head of wheat. You will have 6 to 8 cuts, depending on the
size of the loaf. Let rise at room temperature for only 25 minutes. Bake for
30 to 35 minutes or until the surfaces of the loaves are golden brown in
color and sound hollow when tapped on the top and bottom with your
finger. Immediately remove the loaves from the pan and transfer to a
cooling rack. Take care with the l’épis after baking; its sections can break
apart easily.
BREAD MACHINE BAKER’S HINT: STORING PÂTE FERMENTÉE

Pâte fermentée literally means “old dough” in French. It was traditionally a small piece of
dough the baker saved each time they made a batch of bread to serve as the leavening for the
next batch.

In recipes that call for pâte fermentée, I include instructions for making the starter
new each time. You need to prepare it a day before mixing the dough, though, so plan
accordingly. You can also use leftover pâte fermentée from a previous batch, or you can
make a batch of the starter ahead of time and store it in the refrigerator or freezer
until you are ready to bake your bread.

Make the pâte fermentée according to the directions in the recipe. You will have about
1½ cups starter. Remove what you are going to use immediately or store the whole
batch. Transfer the starter to a covered container and refrigerate for up to 48 hours.
Be sure there is some extra room in the container you choose; the pâte fermentée will
grow in size as it sits in the refrigerator. The cover for the container should not be
quite airtight, allowing the starter to breathe a little. You can also freeze the starter,
but if you do, it will be easier if you portion it out first. Measure out portions for the
1½-pound or 2-pound loaves and freeze them in individual freezer-strength self-
sealing plastic bags for up to 1 month. (A helpful hint for measuring—if you rinse a
plastic measuring cup with water, then dip it, still wet, into the dough, the dough will
easily slide out of the cup and into the bag.)

To use starter that has been stored in the refrigerator, allow it to come to room
temperature before adding it to the machine along with the rest of the dough
ingredients. If frozen, let the starter defrost in the refrigerator overnight and then
come to room temperature before using.
 PANE TOSCANA

Pane Toscana, or Tuscan bread, is a staple in Northern Italy that's made

without salt. Use the coarsest grind of whole wheat flour you can find for
this bread.

1½-POUND LOAF

11/3 cups water

22/3 cups bread flour
1/3 cup whole wheat flour
1 tablespoon gluten
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast
Pinch of sugar
Pinch of salt

2-POUND LOAF

1¾ cups water
3½ cups bread flour
½ cup whole wheat flour
1 tablespoon plus 1 teaspoon gluten
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
Pinch of sugar
Pinch of salt

1. To make the sponge, place the water, 1 cup of the bread flour, the whole
wheat flour, gluten, and yeast in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle and set a
kitchen timer for 10 minutes. When the timer rings, press Stop and
unplug the machine. Let the sponge rest in the machine for 1 hour.
2. To make the dough, add the remaining 1⅔ cups bread flour (for the 1½-
pound loaf) or 2½ cups (for the 2-pound loaf), the sugar, and salt to the
sponge in the bread pan. Set crust on dark and program for the French
Bread cycle; press Start. The dough ball will be moist and a bit slack.
3. 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.
Store at room temperature for 3 days.

VARIATION: GREEN AND BLACK OLIVES

FOR THE 1½-POUND LOAF:

2/3 cup pitted green and black olives, any combination

FOR THE 2-POUND LOAF:

¾ cup pitted green and black olives, any combination
Follow the recipe as directed, programming the machine as specified in step 2. When
the machine beeps, or between Knead 1 and Knead 2, add the olives. Continue as
directed.
 OLIVE OIL BREAD

This olive oil bread, pane all’olio, uses a biga, an Italian starter. It is one of
the easiest breads to make of those that require starters. White flour, water,
and yeast are mixed together, then left to sit in the machine for many hours
before the dough is mixed. The bread is baked fully in the machine and ends
up with a delicate crumb and very, very good flavor. Use a fruity extra-
virgin olive oil in this dough and serve some more for dipping when you eat
the fresh loaf. This bread is good made into bruschetta.

1½-POUND LOAF

FOR THE BIGA STARTER:

¾ cup water
1½ cups bread flour
½ teaspoon SAF yeast or bread machine yeast

FOR THE DOUGH:

¼ cup water
3 tablespoons olive oil
1½ cups bread flour
2 teaspoons sugar
1 teaspoon gluten
1½ teaspoons salt
1¼ teaspoons SAF yeast or 1¾ teaspoons bread machine yeast

2-POUND LOAF

FOR THE BIGA STARTER:

1 cup water
2 cups bread flour
½ teaspoon SAF yeast or bread machine yeast

FOR THE DOUGH:

½ cup water
¼ cup olive oil
2 cups bread flour
1 tablespoon sugar
2 teaspoons gluten
2 teaspoons salt
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast

1. To make the biga starter, place starter ingredients in the bread pan.
Program for the Dough cycle and set a timer for 10 minutes. When the
timer rings, press Stop and unplug the machine. Let the starter sit in the
machine for 12 to 18 hours.
2. To make the dough, with a rubber spatula, break up the starter into 6 or
8 pieces and leave in the machine. Place all the dough ingredients in the
bread pan. Set crust on dark and program for the French Bread cycle;
press Start. The dough will be moist and smooth, but flaccid.
3. 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.
 ITALIAN WHOLE WHEAT BREAD

The texture of this light whole wheat bread, known as pane integrale, made
with a starter that sits for a few hours, is quite moist and soft, just like the
dough. This is a nice dinner and sandwich bread. You can bake the entire
loaf in the machine, but be sure to use the dark crust setting, as this loaf is
quite pale even when the center is baked. I like to bake this loaf in the oven
to get more of the great crust and a bit less inner crumb.
Makes 1 round loaf

1½-POUND LOAF

FOR THE SPONGE STARTER:

11/3 cups water
1⅛ cups bread flour
¾ cup whole wheat flour
¼ teaspoon SAF yeast or bread machine yeast

FOR THE DOUGH:

1 cup bread flour
1 tablespoon sugar
1 tablespoon gluten
1½ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast
Yellow cornmeal, for sprinkling

2-POUND LOAF

FOR THE SPONGE STARTER:

12/3 cups water
1½ cups bread flour
1 cup whole wheat flour
¼ teaspoon SAF yeast or bread machine yeast
FOR THE DOUGH:
1¼ cups bread flour
1¼ tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
Yellow cornmeal, for sprinkling

1. To make the sponge starter, place the starter ingredients in the bread
pan. Program for the Dough cycle and set a timer for 10 minutes. When
the timer rings, press Stop and unplug the machine. Let the sponge sit in
the machine for 4 hours, or as long as overnight. The environment will
be nice and warm.
2. To make the dough, place all the dough ingredients in the bread pan
with the sponge. Program for the Dough cycle; press Start. The dough
ball will be very moist, tacky, and smooth.
3. Line a baking sheet with parchment paper and sprinkle with cornmeal.
When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Turn the dough out onto a clean work surface; shape into a
tight round. Place on the baking sheet, cover loosely with plastic wrap,
and let rise at room temperature until almost tripled in bulk, 1 to 1½
hours.
4. Twenty minutes before baking, place a baking stone on a rack in the
lower third of the oven and preheat to 450°F.
5. Slash the surface of the loaf once down the center, no deeper than ½
inch, using a sharp knife. Place the baking sheet directly on the hot
stone in the oven. Reduce the oven temperature to 425°F. Bake for 35 to
40 minutes, until golden brown and the top sounds hollow when tapped.
The loaf will not be very dark brown due to the wheat flour and small
amount of sugar. Cool the loaf directly on a rack for at least 20 minutes
before slicing and serving.
 CIABATTA

Ciabatta has a superb crust and flavor that every serious baker aspires to
master. The word ciabatta describes the look of the loaf, similar to a flat
slipper or old shoe. This dough is a perfect candidate for the bread machine
because it is so wet that it couldn’t be mixed by hand, so don’t be tempted to
add more flour! Be sure to plan for a two- to three-day process leading up
to the shaping of the bread and the baking of it in the oven. You will need a
six-quart plastic bucket for refrigerating the dough. This formula is my
adaptation of one given to me by P. J. Hamel of the King Arthur Flour test
kitchen.
Makes 2 large loaves

1½- OR 2-POUND-LOAF MACHINES

FOR THE BIGA STARTER:

½ cup water
1½ cups plus 3 to 4 tablespoons unbleached all-purpose flour
¼ teaspoon SAF or bread machine yeast

FOR THE DOUGH:

⅞ cup warm water
2 tablespoons milk
2 teaspoons olive oil or canola oil
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast
2 cups bread flour
1½ teaspoons salt

1. To make the biga starter, place the water, 1¼ cups of the flour, and the
yeast in the bread pan. Program for the Dough cycle. After about 5
minutes, scrape down the sides and slowly add another ¼ cup of flour.
When Knead 2 ends, remove the small dough ball from the machine and
place it on a work surface. Hand knead in about 3 tablespoons more
flour. You will have a smooth dough ball firmer and a bit drier than one
for bread, stiff yet resilient. Return the dough to the bread pan and close
 the lid. The machine will continue with the rise phases of the Dough
cycle.
When the cycle ends, press Stop and unplug the machine. Let the starter
sit in the bread machine for 9 to 12 hours, or overnight. The dough will
rise and fall back upon itself, become moist, and smell yeasty. (If you
can’t make the dough right away, store the biga in a self-sealing plastic
bag in the refrigerator for up to 3 days. Bring to room temperature
before making the dough.)
2. To make the dough, with your fingers, tear the slightly sticky starter into
walnut-size pieces and put them back in the machine. Place the water,
milk, oil, and yeast in the bread pan with the biga pieces. Add 1½ cups
of the bread flour and the salt. Program for the Dough cycle; press Start.
At the start of Knead 2, add the remaining ½ cup of flour. The dough
will be very wet and sticky. Don’t add any more flour; just leave the
dough alone except for scraping the sides into the center. The dough
will end up elastic and shiny, but relaxed and slack, sticking to the sides
of the pan.
3. When the machine beeps at the end of the cycle, the dough will have
almost filled the pan. The top will be smooth, but if you stick your
finger in, it will be sticky. Spray a deep 6-quart plastic bucket with olive
oil cooking spray or brush with oil. Scrape the risen dough into the
container, give the top a light spray or brush with oil, cover, and
refrigerate for 6 hours to overnight, but no longer than 24 hours. T his
long, cool rise is important for the slow fermentation and the flavor of
the finished ciabatta, so don’t skimp on it.
4. Line a large, heavy baking sheet with parchment paper and sprinkle
heavily with flour. Turn the chilled dough out onto a lightly floured
work surface, sprinkle lots of flour on top, and pat into a long rectangle
about 5 inches wide. Divide into 2 equal rectangles across the middle
and place each portion on the baking sheet. Cover with a clean tea towel
and let rest at room temperature for 20 minutes to relax the dough.
5. Dust the tops of the loaves with some flour. Using the flat section of
your fingers and holding them in an open splayed position, press, push,
and stretch the dough, making a rectangle about 10 by 5 inches. Your
 fingers will not press in some areas, so you will have a dimpling,
flattening effect, which will end up producing the characteristic uneven
texture in the baked loaf. Cover again and let rest at room temperature
until tripled in bulk, about 1½ hours. The loaves will stay flattish
looking.
6. Twenty minutes before baking, place a baking stone on the lower-third
oven rack and preheat to 425°F.
7. Spray or sprinkle the loaves with some water and place the baking sheet
on the hot stone. You can slip the parchment paper off the baking sheet
and bake directly on the stone, if you like. Bake for 20 to 25 minutes,
until golden brown. Prop open the oven door about 5 inches and let the
ciabatta cool in the oven at least 15 minutes. Remove from the oven
and serve.
 TWO-WEEK BIGA

(Classic Italian Starter)

Makes about 4 cups biga

While it is convenient enough to make a new biga each time you bake, if you
bake a lot, a large batch of biga comes in handy and can be used in
increments for up to two weeks in any of the six recipes that follow. If you
like to bake country breads, like I do, this is a real boon in saving time,
especially since bigas require none of the feeding or waiting that traditional
sourdough starters do. Obviously a two-day-old biga will be a bit different
than a fourteen-day-old biga. The older biga will be more fermented and
therefore impart a slightly different flavor, but this biga is delicious and will
have the same rising power whether it was made two days ago or ten. The
aroma of this biga is fresh and clean, and the breads made with it are
delightful.

Bigas can be quite loose or they can be firm, like this one, which is used
like an “old dough,” or a piece of dough saved from the last batch and
added to a new batch for flavor and leavening. The full flavor produced by
this method shows the grain at its best; you get a natural chewiness and
delightful flavor. The lump of starter is added to the machine along with the
wet ingredients, and it gets incorporated throughout the dough during the
mixing and kneading. For the breads made with Two-Week Biga, I add the
yeast along with the water and biga.

Note that you can use either unbleached all-purpose flour or bread flour in
this biga recipe with good results. My guess is that once you get used to this
type of starter, you won’t ever be without it.

1½- OR 2-POUND-LOAF MACHINES

12/3 cups warm water

1/3 teaspoon SAF yeast or ½ teaspoon bread machine yeast
3¾ cups unbleached all-purpose or bread flour
1. Place the water and yeast in the bread pan. Add the flour. Program your
machine for the Dough cycle; press Start. Immediately set a timer for 10
minutes. When the timer rings, press Stop and unplug the machine. You
will have a stiff dough ball that will loosen and become moist as it sits.
Let the starter sit in the machine for about 6 hours. The dough will rise
and fill the pan, becoming moist and smelling yeasty.
2. Prepare a lidded plastic container (I use a short 1-quart container) to
store the biga by spraying the inside bottom and sides of it with
vegetable oil cooking spray. The plastic container should be large
enough to hold at least 3 times the amount of biga you have. (This will
accommodate the biga as it rises inside the refrigerator.) Scrape the biga
out of the bread pan and into the container using a spatula or dough
card; the dough will be very sticky. I find it helpful to label the biga
with the date and time it was made before refrigerating it. Store the biga
in the refrigerator, where it will continue fermenting. It will be ready to
use in 18 to 24 hours. You will need to deflate the biga by stirring it
with your finger or the tip of a knife after about 12 hours, 24 hours, and
48 hours (since it is a live culture, it slowly rises while chilled). Store in
the refrigerator for up to 2 weeks.
3. You can also freeze the biga. Since it would be difficult to measure
portions from a frozen batch of starter, portion the starter before
freezing. For details on measuring, see step 3. Store each half cup of
biga in a separate freezer-quality self-sealing plastic bag. The biga may
be frozen for up to 1 month. Then defrost it in the fridge overnight
before using.
4. To use the biga, rinse out a measuring cup with cold water. Leave the
measuring cup wet. Use a small knife or large spoon to cut away a
section of the refrigerated biga and pack it into the measuring cup until
it is full. Bring the biga to room temperature before making the bread
dough, or warm it in the microwave for 10 seconds. I measure it out,
then just leave it on the counter covered with some plastic wrap for an
hour or so until I am ready to load the machine. It is okay that the biga
rises as it warms; just dump it into the pan, whatever its volume, along
with the water.
 PANE BIGIO

Bigio translates to “gray,” and this loaf with a small percentage of whole
wheat flour and bran does have a grayish-brown cast when baked. Pane
bigio, the Italian counterpart to the French pain de campagne, is a nice,
simple country bread, best eaten fresh, within a few hours of baking.
Makes 2 round loaves

1½- OR 2-POUND-LOAF MACHINES

1¼ cups warm water

½ cup Two-Week Biga
1 teaspoon SAF yeast or 1½ teaspoons bread machine yeast
2⅛ cups bread flour
¾ cup whole wheat or graham flour
2 tablespoons bran or wheat germ
1 teaspoon gluten with vitamin C added
1½ teaspoons salt
¼ cup yellow cornmeal, for sprinkling

1. Place all the dough ingredients in the pan according to the order in the
manufacturer’s instructions, adding the starter and yeast with the water.
Program for the Dough cycle; press Start. The dough will be smooth,
slightly moist and sticky, and a bit soft. Don’t add more flour. When the
machine beeps at the end of the cycle, press Stop and unplug the
machine. Gently deflate the dough with your finger. Set a timer for an
hour and let the dough rest another hour in the machine.
2. Line a baking sheet with parchment paper and sprinkle with cornmeal.
When the timer rings, turn the dough out onto a lightly floured work
surface. Divide the dough into 2 equal pieces and using your dough
card, gently knead each into a ball. Place the balls on the baking sheet a
few inches apart. Cover with a tea towel and let rise until doubled in
bulk, about 45 minutes.
3. Twenty minutes before baking, place a baking stone on the lowest rack
of the oven, if desired, and preheat to 425°F.
4. Sprinkle the top of each loaf with flour and rub in. Slash a crosshatch or
triangle into the tops, no more than ¼-inch deep. Bake for 30 to 35
minutes or until the crusts are deep brown, very crisp, and sound hollow
when tapped with your finger. I insert an instant-read thermometer into
a soft crease on the side; it should read about 200°F. Remove from the
oven and place the loaves on a rack. Let cool completely before slicing.
 ITALIAN SEMOLINA BREAD

This is what country bread was meant to be—a plain bread with gigantic
character. So, eat it with dinner, with meat and cheese, or just dip it in olive
oil and enjoy.
Makes 1 round loaf

1½- OR 2-POUND-LOAF MACHINES

1 cup warm water

¼ cup Two-Week Biga
1 teaspoon SAF yeast or 1½ teaspoons bread machine yeast
2 tablespoons olive oil
1½ cups bread flour
1 cup semolina flour
1 teaspoon gluten with vitamin C added
1¼ teaspoons salt
¼ cup farina, for sprinkling

1. Place all the dough ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle; press Start.
The dough will be smooth, slightly moist and sticky, and a bit soft.
Don’t be tempted to add more flour. When the machine beeps at the end
of the cycle, press Stop and unplug the machine. Gently deflate the
dough with your finger. Let the dough rest another hour in the machine.
2. Turn the dough out onto a floured work surface. Gently knead into a
ball. Cover with a clean tea towel and let rise at room temperature until
doubled in bulk, about 45 minutes.
3. Knead the risen dough ball once more into a tight round, pressing the air
out of it. Sprinkle the work surface with flour and place the loaf on it,
seam-side down. Cover with the towel and let rise again, for 40 minutes.
4. Twenty minutes before baking, place a baking stone on the lowest rack
of the oven, if desired, and preheat to 425°F. Line a baking sheet with
parchment paper and sprinkle with the farina.
5. Slide the loaf off the work surface with your dough card and transfer to
the baking sheet. With a small sharp knife, make 5 slashes in a radiating
pattern, like the rising sun, no more than ¼-inch deep. The pattern will
cover the entire top surface.
6. Bake for 35 to 40 minutes or until the crust is dark brown, very crisp,
and sounds hollow when tapped with your finger. The loaf will look
done earlier, as the crust browns quickly, but needs the full time to bake
the interior. Remove from the oven and place the loaf on a rack. Let
cool completely before slicing.
 PANE DI CEREALE

You can use any healthy cracked grains in this bread, but I suggest a
cracked grain cereal, which come in six-grain, seven-grain, nine-grain, and
twelve-grain varieties.
Makes 1 round loaf

1½- OR 2-POUND-LOAF MACHINES

½ cup raw cracked grain cereal

1½ cups water
¼ cup Two-Week Biga
¾ teaspoon SAF yeast or 1¼ teaspoons bread machine yeast
2 tablespoons olive oil
1 tablespoon honey
1½ cups whole wheat or graham flour
1½ cups bread flour
1 teaspoon gluten with vitamin C
1½ teaspoons salt
2 tablespoons yellow cornmeal, for sprinkling

1. Place the cereal and 1 cup of the water in a bowl. Let stand at room
temperature for 1 hour.
2. Place all the dough ingredients in the pan, adding the starter and yeast
with the remaining ½ cup water and the soaked grains. Program for the
Dough cycle; press Start. The dough will initially look very wet. The
grains will absorb the extra moisture during the kneading. When the
machine beeps at the end of the cycle, press Stop and unplug the
machine. Gently deflate the dough with your finger. Set a timer and let
the dough rest for another hour in the warm environment of the
machine.
3. Turn the dough out onto a lightly floured work surface. Using your
dough card, fold the edges over into the center. Knead into a tight
round. Spread a thick layer of flour on the work surface and turn the
 loaf over so that the bottom side will face down and the bottom face up.
Cover with a clean tea towel and let rise at room temperature, about 45
minutes.
4. Twenty minutes before baking, place a baking stone on the lowest rack
of the oven, if desired, and preheat to 400°F. Line a baking sheet with
parchment paper and sprinkle with cornmeal.
5. Using your dough card, gently slide the loaf off the work surface and
turn it over onto the baking sheet; it will appear to deflate slightly.
Immediately place in the oven.
6. Bake for 35 to 40 minutes or until the crust is deep brown and the bread
sounds hollow when tapped. Remove from the oven and place on a
rack. Let cool completely before slicing.
 PANE ALL’UVA

This bread tastes so different than American raisin bread. Slice and freeze
any left overs, as it dries out quickly.
Makes 2 loaves

1½- OR 2-POUND-LOAF MACHINES

2 cups (10 ounces) dark or golden raisins

1½ cups warm water
¼ cup Two-Week Biga
4 cups bread flour
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
2 tablespoons olive oil
1¼ teaspoons salt
Cornmeal, for sprinkling

1. Place the raisins in a bowl and cover with hot water. Let them stand for
1½ hours.
2. Place all the dough ingredients, except the raisins, in the bread pan,
according to the order in the manufacturer’s instructions, adding the
starter and yeast with the water. Program for the Dough cycle; press
Start. The dough will be smooth and firm. When the machine beeps at
the end of the cycle, press Stop/ Reset and program again for the Dough
cycle; press Start. Drain the raisins and pat dry. Gradually sprinkle in
the raisins while the machine is kneading. If the dough looks too sticky
after the raisins are incorporated, sprinkle another 1 to 2 tablespoons
flour around the paddle while the machine is running.
3. Line a baking sheet with parchment paper and sprinkle with cornmeal.
When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Turn the dough out onto a lightly floured work surface.
Using your dough card, gently knead into a ball and divide into 2 equal
pieces. Pat each piece into an 8-inch-long rectangle and fold the long
edges into the center. Form into a round, then work out into a 4 x 8-inch
 rectangle. Taper the ends by rolling and pressing onto the work surface.
You will have a flattish, fat torpedo shape. Place the loaves on the
baking sheet crosswise with a few inches between them. Cover with a
clean tea towel and let rise at room temperature until doubled in bulk,
about 45 minutes.
4. Twenty minutes before baking, place a baking stone on the lowest rack
of the oven, if desired, and preheat the oven to 425°F.
5. Brush the tops of the loaves with some olive oil. Bake for 35 to 40
minutes or until deep brown and firm to the touch. Transfer from the
pan to a rack and immediately brush the tops once more with olive oil.
Let cool completely before slicing.
 SAFFRON AND OLIVE OIL CHALLAH

The addition of olive oil to the more traditional challah ingredients makes
for a beautiful egg bread, suitable for Friday evening Sabbath meals. I was
surprised at how little yeast this dough requires. It does rise slowly, but
don’t despair. It seems to pick up speed during its last rise and in the oven,
making an exceptional loaf. One slice of this ultra-tender bread will remind
you that there is a good reason why challah is called the “cake of bread.”
The low yeast and sugar contents let the sweetness of the grain shine,
accented by the biga. The crust is thin, dark, and rich; it shatters delectably
when sliced. You can omit the saffron if you want, which is to make the
yellow color more pronounced. Challah keeps fresh for days.
Makes 1 braided loaf

1½- OR 2-POUND-LOAF MACHINES

2/3 cup water

Small pinch saffron threads
1/3 cup Two-Week Biga
½ teaspoon SAF yeast or 1 teaspoon bread machine yeast
2 large eggs
¼ cup olive oil
2½ cups bread flour
2 tablespoons sugar
1¼ teaspoons salt
1 egg beaten with 1 tablespoon of water, for glaze
1 tablespoon poppy or sesame seeds, for sprinkling, optional

1. Bring the water to a boil in a saucepan or microwave. Add the saffron

and let it steep at room temperature for 20 to 30 minutes, until just
warm.
2. Place the saffron water and other dough ingredients in the pan according
to the order in the manufacturer’s instructions, adding the starter and
yeast with the liquids. Program for the Dough cycle. The dough ball will
be firm, yet smooth and soft. When the machine beeps at the end of the
 cycle, press Stop and unplug the machine. Set a kitchen timer and let the
dough rest for another 30 minutes in the warm environment of the
machine (no need to deflate).
3. Line a baking sheet with parchment paper or grease a 9 x 5-inch loaf
pan. When the timer rings, immediately remove the dough and place on
a lightly floured work surface; divide into 3 equal portions. Using your
palms, roll each portion into a fat cylinder, 12 inches in length and
tapered at each end. Be sure the ropes are of equal size and shape. Place
the 3 ropes parallel to each other. Begin braiding like you are braiding
hair. Adjust or press the braid to make it look even. If the loaf is to be
free-form, taper the ends for a long loaf, or press together to make the
braid a compact square. If you are baking it in the loaf pan, tuck the
ends under to make a rectangle that will fit into the pan. Cover loosely
with plastic wrap and let rise at room temperature until the dough is
doubled in bulk, about 1 hour.
4. Twenty minutes before baking, preheat the oven to 350°F.
5. 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 glaze and sprinkle with
the seeds, or leave plain. Bake for 40 to 45 minutes or until the loaf is
deep golden brown and the bread sounds hollow when tapped on the top
and bottom with your finger. Immediately remove the loaf from the pan
or sheet and transfer to a cooling rack. Let cool to room temperature
before slicing.
LEFTOVER BREAD COOKERY: BAKED EGG DISHES FOR ANY MEAL

VEGETABLE FRITTATA

This egg casserole is baked in a deep springform pan, unusual for a frittata,
and served in wedges like a cake. Although it takes a bit of time to
assemble, it can be baked a day ahead and reheated. Serve hot, room
temperature, or cold, for brunch or supper. This is great party food.
Makes one 10-inch frittata, serves 8

¼ cup olive oil

1 large yellow onion, chopped
½ pound fresh mushrooms, sliced
3 medium zucchini, sliced ¼-inch thick
3 summer squashes, sliced ¼-inch thick
1 red bell pepper, seeded and cut into ¼-inch-thick strips
1 yellow bell pepper, seeded and cut into ¼-inch-thick strips
6 large eggs
¼ cup cream or evaporated milk
3 tablespoons chopped fresh basil leaves
Salt and black pepper to taste
1 to 2 slices day-old country bread, cut into ½-inch cubes
½ pound cream cheese, cut into chunks
2 cups shredded Jarlsberg or Swiss cheese

1. Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch
spring-form pan. If it might leak, cover the outside bottom and up the
sides with a sheet of aluminum foil or plan to place it on a baking sheet
to catch the leaks.
2. Heat the olive oil in a large skillet. Sauté the onion, mushrooms,
zucchini, squash, and peppers stirring occasionally, until crisp-tender,
about 15 minutes. While the vegetables are cooking, whisk together the
eggs, cream, basil, and seasonings in a large bowl. Add the bread cubes
and cheeses.
3. Add the sautéed vegetables to the bread mixture and stir with a large
rubber spatula to incorporate. Scrape into the prepared pan and pack the
mixture tightly. Place on the baking sheet if you are using one.
4. Bake for about 1 hour, until firm to the touch, puffed, and golden
brown. Serve or cool to room temperature and refrigerate. Reheat in a
350°F oven until warmed through, about 15 minutes.
 WINE, BREAD, AND CHEESE SOUFFLÉ

This rustic casserole is a cross between a traditional soufflé and a quiche. It

has a crust of garlic-scented bread slices and a filling that is made with a
dry white wine, such as a sauvignon blanc. The type of wine you use will
affect the character of the dish. This is a wonderful meal if you’re in a
hurry.
Serves 4

½ cup (1 stick) unsalted butter or margarine, at room temperature

2 to 3 cloves garlic, pressed
8 slices day-old homemade country bread (no more than ¾-inch thick), cut in half on the
diagonal
½ cup dry white wine
½ cup milk
3 large eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
1 teaspoon Dijon mustard
Splash of white Worcestershire sauce
2 cups shredded Swiss cheese, such as Jarlsberg or Emmenthaler

1. Preheat the oven to 325°F.

2. Cream together the butter and garlic in a small bowl. Spread the bread
slices on one side with the garlic butter. Arrange, butter side down, to
line the sides and bottom of a 1½-quart casserole or 7½-inch soufflé
dish. Place slices as close together as possible.
3. Whisk together the wine, milk, eggs, salt, pepper, paprika, mustard, and
Worcestershire sauce in a medium bowl until smooth, about 1 minute.
Add the cheese and stir to combine. Pour into the lined casserole.
4. Bake for 30 to 35 minutes or until golden brown and the filling is puffed
and set. Serve immediately. This dish can be made up to 8 hours ahead,
covered with plastic wrap, and refrigerated. Reheat before serving in a
325°F oven for 10 minutes or until heated through.
 SOURDOUGH BREADS
Another branch of country breadmaking is sourdough baking, the oldest
method commonly used to create hearty, rustic breads. If you have been
making the starter breads in the earlier section of this chapter, you are
already working with the principles that apply to sourdough baking. A piece
of “soured” dough saved from a previous batch of baking or batter is added
to the new batch to add flavor and leavening to the baked loaf. The
sourdough method of raising bread, known as préfermentation in France, is
almost as old as bread itself. It is quite a fragile process, as natural
leaveners are constantly responding to ever-changing conditions in their
environment.
Although sourdough breads are made all over the world, the recipes I
include here are in the American sourdough tradition, which differ from
their European siblings in that they are usually pan loaves with some fat and
sugar added. Breads like San Francisco sourdough are made in the
European tradition.

The secret to sourdough baking and to controlling a starter is time. A starter,

also known as a “mother” or a “chef,” is left to ripen at room temperature
for many days to develop the desired degree of sourness. In between
feedings—the periodic additions of flour and liquid to a starter—the sugars
in the flour break down, producing pungent acids that give the bread its
distinct flavor. The starter bubbles and expands with enzyme action and
smells like an earthy perfume, slightly sour and apple-like, from the
malolactic fermentation. (A batch that smells bad must be thrown out
because it has been contaminated by another strain of bacteria, and the
process must be started over.) Once you use some of this liquidy starter in
baking, you can continue to keep and feed the remaining starter, or you can
remove a piece from the dough and use a portion of that the next time. You
may also choose to discard any remaining starter each time you bake and
make your starter fresh each time.
Among the starter recipes included here is a selection of “fast” starters.
These include Next-Day White Sourdough Starter, Next-Day Rye
Sourdough Starter, Suzanne’s Sourdough Starter, German Beer Starter, and
French Buttermilk Starter. Each can be made from scratch in 1½ to 3 days
with ease and predictability. These quick starters are also important for
bakers who make sourdough breads only sporadically, as they can easily be
made fresh each time you want to bake.

Each starter has its own characteristic flavor and rising power. Most of the
starters given here can be used interchangeably in any of the sourdough
bread recipes in this book, and you can also vary the flours you use to make
the starters. For certain recipes I have suggested certain starters, but feel
free to experiment. If, by chance, you already have a good starter sitting in
your refrigerator, by all means take it out, feed it, and get to baking! If you
make gluten-free breads, you can use white or brown rice flour in place of
the wheat flour in your sourdough starter; it ferments nicely.
 NEXT-DAY WHITE SOURDOUGH STARTER

This is my version of a sourdough starter that is ready to use after thirty-

two hours. If you start it early in the morning, it will be ready to use the
afternoon of the following day. It is a sure thing for first-time sourdough
bakers, eliminating an often variable product.
Makes 2½ cups starter

INGREDIENTS

One ½-ounce package commercial dry sourdough starter

2 cups bread flour
Pinch of active dry, bread machine, or SAF yeast
2 cups warm water (85°F)
½ medium apple, peeled, cored, and cut into chunks

FOR THE FIRST FEEDING:

¼ cup bread flour
¼ cup warm water

1. Combine the packaged starter with the flour and yeast in a medium
bowl. Whisk in the warm water until the mixture is smooth. Stir in the
apple chunks. Transfer to a plastic container or crock. Cover with a few
layers of cheesecloth and secure with a rubber band; then cover loosely
with plastic wrap. Let stand at warm room temperature for 24 hours
(80°F is optimum), stirring the mixture 2 to 3 times. It will be bubbly
and begin to ferment, giving off a tangy, sour aroma. It will be the
consistency of a pancake batter.
2. Remove the apple chunks. Add the first feeding flour and water and
whisk to combine. Let stand for 8 hours longer. The starter will be ready
to use. If you desire a more sour starter, or do not wish to use it right
away, cover the starter loosely and store it in the refrigerator for 24
hours. For information about maintaining your starter, see here.
 NEXT-DAY RYE SOURDOUGH STARTER

Some sours utilize rye flour and add a bit of onion, a classic old touch that
contributes greatly to the flavor and encourages fermentation. This is a fast
version of rye bread starter that uses a packaged dry culture to add flavor.
It has a wonderful aroma evocative of all that sourdough baking epitomizes.
This starter is ready to use after thirty-two hours. Begin it early in the
morning, and you’ll have Sourdough Rye Bread for dinner the following
night.
Makes 2½ cups starter

INGREDIENTS

One ½-ounce package commercial dry sourdough starter

1½ cups dark rye flour
½ cup bread flour
Pinch of active dry, bread machine, or SAF yeast
2 cups warm water (85°F)
1 thin slice onion
¼ large clove garlic
4 caraway seeds

FOR THE FIRST FEEDING:

¼ cup rye flour
¼ cup warm water

1. Combine the starter package with the flours and yeast in a medium
bowl. Whisk in the warm water until smooth. Stir in the onion, garlic,
and caraway. Transfer to a plastic container or crock. Cover with a few
layers of cheesecloth and secure with a rubber band; then cover loosely
with plastic wrap. Let stand at warm room temperature for 24 hours
(80°F is optimum), stirring the mixture 2 to 3 times. It will be bubbly
and begin to ferment, giving off a tangy, sour aroma. It will be the
consistency of a pancake batter.
2. Remove the onion and garlic pieces. Add the first feeding flour and
water and whisk to combine. Let stand for 8 hours longer. The starter
will be ready to use. If you desire a more sour starter, or do not wish to
use it right away, cover the starter loosely and store it in the refrigerator
for 24 hours. For information about maintaining your starter, see here.
 SUZANNE’S SOURDOUGH STARTER

My friend Suzanne Rosenblum believes that it is best to make a new starter

for each batch of bread. For this starter, use an unpasteurized apple cider
vinegar that has the “mother” floating in it, if you can. This starter does
not need to be fed (Suzanne believes that feeding changes the initial sour
flavor); when it gets to the desired point of sourness, it is ready to use. The
whole process takes as little as three days. I also like this starter made with
all or part whole wheat or spelt flour.
Makes 2 cups starter

INGREDIENTS

One 8-ounce container sour cream

½ cup warm water
3 tablespoons apple cider vinegar
⅛ teaspoon active dry, bread machine, or SAF yeast
¾ to 1 cup unbleached all-purpose or bread flour

1. Whisk the sour cream until smooth in a medium bowl. Add the water
and vinegar and sprinkle with the yeast. Add the flour. I prefer to use the
full cup, but Suzanne likes her starter liquidy, so she adds only ¾ cup.
Add a bit more flour to adjust the consistency to that of a pancake
batter.
2. Transfer to a plastic container or crock. Cover with a few layers of
cheesecloth and secure with a rubber band; then cover loosely with
plastic wrap. Let stand at warm room temperature for 24 hours (80°F is
optimum). It will start to bubble immediately and have a fresh, creamy
smell that will gently sour. You can begin using the starter after 2 to 5
more days. The longer it sits, the more sour it will become. If you have
not used the starter 6 days after you made it, store it in the refrigerator,
covered loosely, until you are ready to use it. For information about
maintaining your starter, see here.
 GERMAN BEER STARTER

This is a luscious starter, strong and perfect for whole-grain breads (I also
use it for Sourdough French Bread). It will bubble quickly because of the
added punch from the beer, which the yeast loves. There are all sorts of
interesting beers available now from microbreweries; try using one, such as
a pumpkin ale, to make this starter.
Makes 1¼ cups starter

INGREDIENTS

¾ cup unbleached all-purpose or bread flour

2 tablespoons rye flour
Large pinch of active dry, bread machine, or SAF yeast
1 cup flat beer

1. Whisk together the flours, yeast, and beer in a medium bowl. The
mixture will be smooth and thick. Transfer to a plastic container or
crock. Cover with a few layers of cheesecloth and secure with a rubber
band; then cover loosely with plastic wrap.
2. Let stand at warm room temperature for 24 to 48 hours (80°F is
optimum), stirring a few times. It will be bubbly and smell strongly
fermented. Use immediately or store in the refrigerator, covered loosely,
until you are ready to use it. For information about maintaining your
starter, see here.
 OVERNIGHT SOURDOUGH PANCAKES

Since a sourdough starter is best if used at least once a week, here is a good
way to keep it active. Anyone with a sourdough starter enjoys being able to
make these tangy pancakes. This is an excellent all-purpose pancake recipe
with a delightful flavor—you can substitute part of the unbleached flour
with whole wheat flour or buckwheat flour for variety. I call for blueberries
here, but you can use different varieties of fresh or frozen berries. To make
this into waffle batter, add 2 tablespoons of melted butter.
Makes about twenty 4-inch pancakes

1½- OR 2-POUND LOAF MACHINES

FOR THE PANCAKE SPONGE:

1 cup warm water
1 cup evaporated milk
½ cup sourdough starter
2 cups unbleached all-purpose flour

FOR THE PANCAKE BATTER:

2 large eggs, beaten
2 tablespoons maple syrup or honey
1 tablespoon light olive oil
1 teaspoon baking soda dissolved in 1 tablespoon water
½ teaspoon baking powder
½ teaspoon salt
1½ to 2 cups fresh blueberries or one 12-ounce package frozen unthawed blueberries,
optional

1. To make the pancake sponge, the night before you want to make the
pancakes, place the water, milk, and starter in the bread pan. Add the
flour. Program for the Dough cycle and set a kitchen timer for 10
minutes. When the timer rings, press Stop and unplug the machine. You
will have a batter. If you leave it thin, it will make crisp pancakes; a
thicker batter, which I like, will make more hearty pancakes. Let the
 sponge sit in the machine overnight. The batter will rise and fill the pan,
become moist, and smell yeasty.
2. To make the pancakes, the next morning, add the eggs, maple syrup or
honey, oil, baking soda, baking powder, and salt to the sponge. Plug in
the machine, program for the Dough cycle; press Start. Watch the
mixing for a few minutes. Press Stop as soon as the batter is ready. Do
not overmix; the batter should be smooth yet have small lumps. Press
Stop, unplug the machine, and you are ready to make the pancakes.
3. Heat a griddle or heavy skillet over medium heat until a drop of water
skates over the surface, then lightly grease it. Pour the batter onto the
griddle using a ¼-cup measure. Sprinkle with some berries, if you like.
Cook until bubbles form on the surface, the edges are dry, and the
bottoms are golden brown, about 2 minutes. Turn once, cooking the
opposite sides until golden, about 1 minute more. The second side will
take half the amount of time to cook as the first side. Serve immediately
with maple syrup or keep warm in a 200°F oven until ready to serve.
 FRENCH BUTTERMILK STARTER
Makes 1½ cups starter

I always seem to have cultured buttermilk around. With a cup left in the
carton, I decided to add yeast and some flour and let it stand for twenty-
four hours. Voilà! C’est magnifique! I got a smooth, thick fermented starter
that has become my favorite. Buttermilk is thinnest at the time of purchase
and thickens as it sits. You may want to adjust how much flour you add
according to the thickness of your buttermilk.

INGREDIENTS

¾ cup unbleached all-purpose or bread flour

Large pinch of active dry, bread machine, or SAF yeast
1 to 1¼ cups low-fat buttermilk

FOR THE FIRST FEEDING:

2 tablespoons unbleached all-purpose or bread flour
3 tablespoons water

1. Whisk together the ¾ cup flour, yeast, and buttermilk in a medium

bowl; the mixture should be thick like a pancake batter. Add a bit more
flour to adjust the consistency, if necessary. Transfer to a plastic
container or crock. Cover with a few layers of cheesecloth and secure
with a rubber band; then cover loosely with plastic wrap. Let stand at
warm room temperature 24 hours (80°F is optimum). It will be bubbly,
begin to ferment, and smell delightful. There will be tiny yellow dots of
butter from the buttermilk on the top.
2. After 36 hours, when the starter begins to smell sour, feed it with the 2
tablespoons of flour and the water; whisk to combine. Let stand for 1 to
2 more days, until the desired degree of sourness is achieved. This
starter can be used 3 or 4 days after it is initially mixed. The longer you
let it sit, the more sour it will be; you can judge how sour the starter has
become by the way it smells. If you are not ready to use it after 3 or 4
days, let it stand a few more days to continue to sour, or store it in the
refrigerator, covered loosely, until you are ready to use it. For
information about maintaining your starter, see here.
 GRAPE YEAST NATURAL STARTER

Starters cultivated from fresh grapes are a very popular type of natural
starter. Get your grapes from the arbor in your yard, an old wild vine, or an
organic farmer’s stand at a farmers’ market. The source of the grapes is
important, as sulphured grapes have had the wild yeasts killed that collect
naturally on their skins, and that is the culture you want to cultivate. The
starter takes anywhere from nine days to two weeks to prepare.

INGREDIENTS

2 pounds ripe unwashed fresh organic red or white varietal grapes on the vine
Unbleached bread flour or whole wheat flour
1 cup lukewarm bottled mineral water (90°F to 100°F)
1½ cups bread flour or whole wheat flour

1. Place the grape bunches in a 4-quart deep plastic bucket (the yeast is on
the outside of the skins). Use the back of a large spoon to crush the
grapes, pressing out the must (unfermented grape juice) and leaving the
skins hanging on the stem. Remove the stem and skins and leave the
crushed grapes, whole seeds, and the must in the bucket. Cover with a
double layer of cheesecloth fastened with a rubber band and let stand at
warm room temperature (80°F to 90°F) to naturally ferment for 5 to 7
days. Do not add anything else to the bucket during this time.
2. Strain the contents of the bucket through a wire mesh over a bowl,
reserving the juice. Discard the solids. You will end up with about half
as much juice as solids. Pour the juice into a measuring cup and note the
measure, then pour the juice into a clean plastic bucket. Add flour equal
to the amount of grape juice and whisk to create a thick slurry. Cover
with a double layer of cheesecloth and let stand at room temperature to
naturally ferment for 3 days. The starter will bubble.
3. On the third day, add the mineral water and 1½ cups of flour to the
starter, adding a bit more flour if you desire a thicker starter. Whisk until
smooth. Re-cover the starter and let rest at room temperature for 24
hours to 3 days, depending on how sour you want it.
4. At this point, this starter can be stirred down and used immediately. Or
cover the starter loosely and store it in the refrigerator for up to 1 week
(see here).
TECHNIQUE: BUILDING AND MAINTAINING A SOURDOUGH STARTER

Time and nourishment are two of the key elements in developing a starter
with a good, strong flavor. This process is also called “building” a starter or
mother. Usually, a sourdough starter does not get used up when a dough is
made from it. Although many of the starter recipes I include here are easy
enough to make fresh each time you want sourdough bread, you may also
wish to keep and replenish leftover starter for your next baking. In order to
maintain a starter in good condition, replenish it each time you use some.
Also feed a starter whenever you haven’t used it for 2 weeks. The directions
that follow may be applied to any of the starters in this book.
The quantities I give here are for replenishing a starter by a lot; if you are
feeding a starter you have not used, you can feed it with less, as long as you
add equal amounts of flour and water.
Sourdough starter
1 to 11/3 cups any flour
1 to 11/3 cups water
1 heaping tablespoon plain yogurt or a pinch of sugar, optional

1. Let the refrigerated starter come to room temperature. Stir the separated
grayish-yellowish liquid back into the mixture. If you are only feeding
the starter and have not just used some of it, you may wish to discard
half of it if you don’t want to accumulate too much. Pour the remaining
starter into a medium bowl. Add 1 to 1⅓ cups of flour (unbleached all-
purpose, medium to course-grind whole wheat, medium rye flour, or
other, depending on the type of starter) and an equal amount of water. If
I really want to increase the activity of the starter, I also add a heaping
tablespoon of plain yogurt or a pinch of sugar, as extra food for the
yeast. If you have about 1 cup of starter to replenish, the proportions
given here will mix into a thick, creamy mass.
2. Wash out the container in which the starter had been stored using soap
and hot water, or run it through the dishwasher, to get rid of any
remaining bacteria. Then return the starter to its original container and
cover it with several thicknesses of cheesecloth held in place with a
 rubber band. Let the starter stand at room temperature, stirring several
times a day, until bubbly, overnight to 2 days, depending on how sour
you want it. It will continue to bubble and expand. If the starter turns
color, has an unpleasant aroma, or grows any type of mold, the starter is
out of balance and must be completely discarded. Do not leave the
starter at room temperature longer than 5 days without feeding it.
3. After the starter has been allowed to stand at room temperature to
ferment, cover it with a layer of plastic wrap held in place with a rubber
band or transfer it to a freezer-quality self-sealing bag and refrigerate it.
The best starters are those used and replenished daily to weekly.
BREAD MACHINE BAKER’S HINT: TIPS FOR SOURDOUGH STARTERS

The grayish liquid that forms on the top is the “hootch”; stir it back in.
A glass spring top jar without its rubber seal is a good container for a
starter.
Do not keep a starter in a container with a tight lid because the gases in
the container expand as the starter ferments.
Do not store a starter in a stainless steel or aluminum container; these
would retard the enzymatic activity.
Sourdough starters will ferment quickly at a warm room temperature,
about 80°F. If your room is cooler, it will take longer to achieve the
desired sourness.
Once a sourdough starter is bubbly and there is a liquid forming on the
top, it needs to be fed or refrigerated until use.
If a starter has been refrigerated, bring it to room temperature before
adding it to a dough. You can remove it from the refrigerator the day
before you will be baking and let it sit out overnight.
If a starter turns pink, orange, or black, has an unpleasant aroma, gets
wrinkled looking, or grows any type of mold, it should be discarded
immediately. Do not take a chance by using a questionable starter.
Never add salt to a starter; it retards the natural enzymatic activity.
You can freeze a starter for up to 2 months.
 WHITE SOURDOUGH BREAD

This is a light-textured yet chewy sandwich loaf. Your bacteria-laden starter

will give a unique flavor to this old-fashioned American pan bread that will
depend on where you live and what wild yeasts your starter has picked up. I
make this loaf with the Next-Day White or French Buttermilk starter. The
dough also makes very nice rolls; see the Variation.

1½-POUND LOAF

¾ cup sourdough starter (here)

½ cup fat-free milk
2 tablespoons unsalted butter, melted
1½ tablespoons honey
3 cups bread flour
1½ teaspoons salt
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast

2-POUND LOAF

1 cup sourdough starter (here)

¾ cup fat-free milk
3 tablespoons unsalted butter, melted
2 tablespoons honey
4 cups bread flour
2 teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

1. 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.)
2. 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.
VARIATION: SOURDOUGH POPPY SEED ROLLS

1 egg beaten with 1 tablespoon milk, for glaze

2 tablespoons poppy seeds
Make the dough on the Dough cycle. Turn the dough out onto a floured work surface
and divide the 1½-pound dough into 10 equal pieces (15 for the 2-pound dough).
Flatten and form each piece into an oval. Place on a baking sheet lined with
parchment paper and brush each roll with the egg glaze. Sprinkle with poppy seeds.
Let rise until doubled in bulk, about 40 minutes. About midway through this rise,
preheat the oven to 400°F. Bake the rolls for 20 to 25 minutes, until they are golden
brown. Transfer the rolls from the pan to cool on a rack.
 SOURDOUGH CORNMEAL BREAD

Here’s a sourdough cornmeal combination. I’ve also included a variation

with corn kernels, cheese, olives, and green chiles added in case you are
having a Mexican- or Southwestern-inspired meal. Use any white flour
sourdough starter. Toast some of this bread to eat with your poached eggs
or topped with strawberry jam.

1½-POUND LOAF

1¼ cups white flour sourdough starter (here)

½ cup plus 2 tablespoons fat-free milk
2 tablespoons olive oil or lard
3 tablespoons honey or molasses
2½ cups bread flour
2/3 cup yellow cornmeal
1½ teaspoons salt
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast

2-POUND LOAF

1½ cups white flour sourdough starter (here)

⅞ cup plus 1 tablespoon fat-free milk
3 tablespoons olive oil or lard
4 tablespoons honey or molasses
3½ cups bread flour
¾ cup yellow cornmeal
2 teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
VARIATION: SOURDOUGH CHILE-CHEESE CORNMEAL BREAD

¾ cup fresh or defrosted baby corn kernels

½ to ¾ cup grated sharp Cheddar cheese
1/3 to ½ cup canned diced green chiles
2 to 3 tablespoons chopped black olives
Program the machine as specified for Sourdough Cornmeal Bread, but add the corn,
cheese, chiles, and olives at the pause between Knead 1 and Knead 2. The exact
amount of these ingredients is not important; use less for a 1½-pound loaf and add
more for the 2-pound.
 SOURDOUGH FRENCH BREAD

This loaf is baked in the oven so it can develop that chewy crust dappled
with little bubbles and that moist interior just like the loaves from the old
San Francisco bakers. You can use any white flour sourdough starter, but
be sure that it is at least five days old and real sour. This dough is made on
the first day but baked on the second, so plan accordingly. If your bread
rises more slowly than the time given here, don’t despair; just let it continue
to rise. This bread has a dense, moist crumb and delightful sour aroma.
Makes 1 round loaf

1½- OR 2-POUND-LOAF MACHINE

2 cups white flour sourdough starter (here)

½ cup water
3¼ to 3½ cups bread flour
2 teaspoons salt
2¼ teaspoons bread machine yeast
Yellow cornmeal, for sprinkling

1. Place all the dough ingredients in the bread pan according to the order
in the manufacturer’s instructions. Use 3 cups of the flour at first,
adding more as needed, depending on the consistency of your starter.
Program for the Dough cycle; press Start. The dough ball will be firm,
then get shiny and soften. When the machine beeps at the end of the
cycle, press Stop and unplug the machine. Gently deflate the dough with
your finger. Let the dough rest for another 3 hours in the environment of
the machine. Check by poking with your finger; it will be springy.
2. Turn the dough out onto a lightly floured work surface. Using a dough
card, fold the edges over into the center to make a round loaf, adding
flour as needed to prevent sticking. Spread a thick layer of flour on the
work surface and turn the loaf over so that the smooth side will be face
down in the flour. Cover with a clean tea towel and let rest at room
temperature for about 1 hour.
3. Knead the loaf into a tight round again to deflate it. Line an 8-inch
round bowl or colander with a clean tea towel. Sprinkle heavily with
flour. Place the round of dough in it, smooth side down. Wrap tightly
with plastic wrap and refrigerate for 12 to 24 hours. It will rise slowly.
4. Twenty minutes before baking, place a baking stone on the lowest rack
of the oven, if desired, and preheat to 450°F. Line a baking sheet with
parchment paper and sprinkle with some cornmeal.
5. Remove the dough from the refrigerator and gently turn it out and over
onto the baking sheet (the smooth side will be on top now). It will
appear to deflate slightly and probably look very moist. This is okay.
Gently slash a crosshatch or square into the top of the loaf, no more than
¼-inch deep with a small sharp knife. Immediately place in the hot
oven.
6. Bake for 12 minutes. Reduce the oven temperature to 375°F and bake
for an additional 25 to 30 minutes or until the crust is deep brown, very
crisp, and the loaf sounds hollow when tapped with your finger.
Remove the bread from the oven and place it on a rack. Let cool
completely before slicing.
 CLASSIC SOURDOUGH RYE

This is an easy-to-make sandwich loaf that features the classic combination

of sourdough, caraway, and rye flour baked all the way through in the
machine. For the best flavor and texture, use light rye flour, which is ground
from just the endosperm. This bread is best made with Next-Day Rye
Sourdough Starter.

1½-POUND LOAF

FOR THE SPONGE:

¾ cup Next-Day Rye Sourdough Starter
1⅛ cups water
1⅛ cups light or medium rye flour
½ teaspoon SAF or bread machine yeast

FOR THE DOUGH:

1 tablespoon unsalted butter, melted
2¼ cups bread flour
1 tablespoon sugar
1 tablespoon caraway seeds
1½ teaspoons salt
1 teaspoon SAF yeast or 1½ teaspoons bread machine yeast

2-POUND LOAF

FOR THE SPONGE:

1 cup Next-Day Rye Sourdough Starter
1½ cups water
1½ cups light or medium rye flour
½ teaspoon SAF or bread machine yeast

FOR THE DOUGH:

1½ tablespoons unsalted butter, melted
3 cups bread flour
1½ tablespoons sugar
1 tablespoon plus 1 teaspoon caraway seeds
2 teaspoons salt
1¼ teaspoons SAF yeast or 1¾ teaspoons bread machine yeast

1. To make the sponge, place the sponge ingredients in the bread pan.
Program for the Dough cycle; press Start. When the machine beeps at
the end of the cycle, press Stop and unplug the machine. Let the sponge
starter sit in the machine for 8 hours, or as long as overnight.
2. To make the dough, place all the dough ingredients in the bread pan
with the sponge according to the order in the manufacturer’s
instructions. Set crust on medium and program for the Basic or French
Bread cycle; press Start. (This recipe is not suitable for use with the
Delay Timer.) The dough ball will be moist, tacky, and smooth.
3. 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.
 SOURDOUGH WHOLE WHEAT BREAD

Here is your basic sourdough whole wheat bread for all sorts of uses—
dinner, sandwiches, or toast. Be sure to check the dough consistency, as the
liquid will vary according to how thick your starter is. So don’t worry if it
looks a bit dry; you can adjust it. I like this made with any of the starters,
but especially the Next-Day White Sourdough Starter made with whole
wheat flour. This dough can also be made into a wonderful cinnamon bread.
See here for the changes that must be made to the dough-making process
and for complete filling and shaping instructions.

1½-POUND LOAF

1 cup any sourdough starter (here)

1/3 cup fat-free milk
3 tablespoons canola oil
¼ cup molasses
1¾ cups bread flour
1¼ cups whole wheat flour
1½ teaspoons salt
1¼ teaspoons SAF yeast or 1¾ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups any sourdough starter (here)

½ cup fat-free milk
3½ tablespoons canola oil
1/3 cup molasses
2½ cups bread flour
1½ cups whole wheat flour
2 teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the
Whole Wheat cycle; press Start. (This recipe is not suitable for use with
 the Delay Timer.) Check the consistency of the dough during Knead 2;
add a little more milk or flour as needed.
2. 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.
VARIATION (FOR 1½- OR 2-POUND-LOAF MACHINES)

SOURDOUGH WHOLE WHEAT CINNAMON BREAD

Penuche is a melted filling of sugar, butter, vanilla, and nuts. The word
means “brown sugar” or “raw sugar” in Spanish. Sourdough Whole Wheat
Bread makes a sensational wrapper for this filling. To prepare the recipe to
make cinnamon bread, substitute an equal amount of brown sugar or honey
for the molasses. If you will be baking the cinnamon bread in your machine,
program it for the Basic or Variety cycle. If you will be baking the
cinnamon bread in the oven, use the Dough cycle. This bread is divine and
makes wonderful toast.
Makes 1 loaf

FOR THE DOUGH:

1 recipe Sourdough Whole Wheat Bread dough; substitute brown sugar or honey for the
molasses

FOR THE PENUCHE FILLING:

2 tablespoons butter, at room temperature
1 teaspoon vanilla extract or vanilla powder
¼ cup light brown sugar
¼ cup dark brown sugar
1 tablespoon ground cinnamon
¼ cup finely chopped walnuts, optional

1. Add the ingredients and program the machine as specified for

Sourdough Whole Wheat Bread. At the end of Rise 2 on the Basic
cycle, press Pause, or when the display shows Shape in the Variety
cycle, remove the pan and close the lid. Immediately turn the dough out
onto a lightly floured work surface; pat into an 8 x 12-inch fat rectangle.
With a fork, cream the butter and the vanilla extract in a small bowl. If
you are using vanilla powder, toss it with the brown sugar. Spread the
surface of the dough with a thin layer of butter. Sprinkle with the brown
sugars, cinnamon, and nuts, if using, leaving a 1-inch space all the way
around. Starting at a short edge, roll up jelly-roll fashion into a fat loaf.
 Tuck the ends under and pinch the bottom seam. Coat the bottom of the
dough with cooking spray.
2. To bake in the bread machine: Remove the kneading blade and place the
dough back in the pan; press Start to continue to rise and bake as
programmed. 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.
3. To bake in the oven: Place the loaf in a greased 9 x 5-inch loaf pan (for
the 1½-pound loaf) or two 7 x 4-inch loaf pans (for the 2-pound loaf). I
use disposable aluminum pans from the supermarket for these loaves
since the filling often leaks. Spray the top of the loaf with cooking spray
and cover lightly with plastic wrap. Let rise at room temperature until
doubled in bulk, about 45 minutes.
4. Twenty minutes before baking, place a baking stone on the lower rack
of the oven and preheat to 350°F.
5. Bake for 45 to 50 minutes or until golden brown and the sides have
slightly contracted from the pan. If the crust browns too quickly, place a
piece of aluminum foil loosely over the top. Cool on a rack.
 SOURDOUGH BUCKWHEAT BREAD

Buckwheat flour and sourdough have a natural affinity, as you will see
when you make this excellent bread. Use any white flour starter. I also like
to use this bread for stuffings.

1½-POUND LOAF

1 cup white flour sourdough starter (here)

¼ cup buttermilk
1 large egg
Grated zest of 1 orange
2 tablespoons unsalted butter, melted
2 cups bread flour
½ cup whole wheat flour
½ cup buckwheat flour
3 tablespoons light brown sugar
1½ teaspoons salt
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast

2-POUND LOAF

1¼ cups white flour sourdough starter (here)

½ cup buttermilk
1 large egg
Grated zest of 1 orange
3 tablespoons unsalted butter, melted
22/3 cups bread flour
2/3 cup whole wheat flour
2/3 cup buckwheat flour
3½ tablespoons light brown sugar
2 teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

1. Place the ingredients in the pan according to the order in the

manufacturer’s instructions. Set crust on dark and program for the
 Whole Wheat cycle; press Start. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 SOURDOUGH SUNFLOWER SEED HONEY BREAD

Sweet and nutty—this is how I like whole wheat breads. This one has just
enough walnuts to give a hint of them. They are especially nice toasted very
slightly to take the starchiness out of their flavor.

1½-POUND LOAF

1 cup sourdough starter (here)

½ cup fat-free milk
¼ cup margarine, cut into pieces
1 cup bread flour
2 cups whole wheat flour
¼ cup dark brown sugar
1/3 cup raw sunflower seeds
2 tablespoons chopped walnuts
1½ teaspoons salt
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast

2-POUND LOAF

11/3 cups sourdough starter (here)

2/3 cup fat-free milk
1/3 cup margarine, cut into pieces
1½ cups bread flour
2½ cups whole wheat flour
1/3 cup dark brown sugar
½ cup raw sunflower seeds
3 tablespoons chopped walnuts
2 teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 LEVAIN LOAF

This is my version of Karen Mitchell’s pain du vin. The amount of flour this
loaf will take depends on the consistency of your starter. If your starter is
soupy, it will take a bit more; if it is very sticky, it will take less. You can opt
not to use the yeast, but plan on doubling your rising times.
Makes 2 small loaves

1½- OR 2-POUND-LOAF MACHINES

FOR THE SPONGE:

1 cup lukewarm bottled mineral water
½ cup Grape Yeast Natural Starter or other sourdough starter
½ teaspoon bread machine yeast
¾ cup bread flour
¾ cup whole wheat flour

FOR THE DOUGH:

Sponge
1 teaspoon SAF or 1½ teaspoons bread machine yeast
1¾ cups bread flour
1½ teaspoons fine sea salt
Yellow cornmeal, for sprinkling

1. To make the sponge, place the water, starter, and yeast in the bread pan.
Add the flours on top. Program for the Dough cycle; press Start. Set a
kitchen timer for 10 minutes. The sponge will be very wet and sticky.
Don’t be tempted to add more flour. When the timer rings, press Stop
and unplug the machine. Let rest at room temperature in the machine for
24 hours.
2. The next day, stir down the sponge by running the Dough cycle for 3
minutes.
3. To make the dough, sprinkle the yeast over the sponge. Add the flour
and salt. Program for the Dough cycle; press Start. The dough will be
shiny, very moist to the point of being slightly sticky, and soft. Don’t be
 tempted to add more flour. When the machine beeps at the end of the
cycle, press Stop and unplug the machine. Gently deflate the dough with
your finger. Set a timer and let the dough rest for another 1½ hours in
the warm environment of the machine.
4. Line a baking sheet with parchment paper and sprinkle with cornmeal.
Turn the dough out onto a lightly floured work surface. Divide the
dough into 2 equal pieces. Using a dough card, gently knead each piece
into a ball. Place the balls on the baking sheet a few inches apart. Cover
with a clean tea towel and let rise at room temperature until doubled in
bulk, about 1 hour.
5. Twenty minutes before baking, place a baking stone on the middle rack
of the oven, if desired, and preheat to 425°F.
6. Sprinkle the top of each loaf with flour and rub in to coat. Slash an X
into the tops, no more than ¼-inch deep, with a small sharp knife. Bake
for 35 to 40 minutes or until the crusts are deep brown, very crisp, and
sound hollow when tapped with your finger. The loaves will be full and
high. I insert an instant-read thermometer into a soft crease on the side;
it should read about 200°F. Remove the loaves from the oven and place
on a rack. Let cool completely before slicing.
BREAD MACHINE BAKER’S HINT: SOURDOUGH BAKING TIPS

Use sourdough starters at room temperature.

Starters should be fed every 10 to 14 days when not in use to keep
them fresh and active. See here for more details about feeding. You
can freeze any of your sourdough starters if you are baking only
sporadically. For optimum potency, freeze for no longer than 2
months.
Use a glass liquid measuring cup to measure your starter. Just pour it
from the cup into the bread pan, then measure the recipe’s milk or
water using the same cup, without rinsing it out. The liquid will
bring any remaining starter along with it as you add it to the pan.
If the flavor of your sourdough starter is too strong, add ½ teaspoon
of baking soda, which neutralizes acid, into the flour portion of the
feeding or primary batter ingredients. You can also add the baking
soda to the ingredient list when making the bread dough.
If your bread is too dense, add 2 to 3 teaspoons of gluten to your
recipe next time you bake it.
The dough ball for a sourdough bread will be firm and shiny. After
the kneading, the ball will relax and look slack. This is okay.
Let sourdough breads cool completely before you slice them. This is
more true for sourdoughs than for other types of bread. Even when a
bread is just warm, the moist crumb has not set yet and you will
clump and tear the slices, even if using a serrated knife.
You can use sourdough starter in a regular bread recipe. Add 1 cup
of sourdough starter and decrease the liquid in the recipe by ⅔ cup
and the flour by ⅓ cup. Use the same amount of yeast as called for
in the recipe.
 SOURDOUGH RAISIN BREAD

For the hard-core sourdough lovers, I couldn’t leave out a raisin bread. Use
dark, golden, extra-large Monukka, or currants, and soak them well before
adding so they will be soft. You can also use this dough to make a beautiful
olive bread; see the Variation.

1½-POUND LOAF

1½ cups raisins
½ cup sourdough starter (here)
½ cup fat-free milk
2 large eggs
2 tablespoons margarine, cut into pieces
3 cups bread flour
2 tablespoons sugar
1½ teaspoons salt
1 teaspoon SAF yeast or 1½ teaspoons bread machine yeast

2-POUND LOAF

1¾ cups raisins
¾ cup sourdough starter (here)
2/3 cup fat-free milk
2 large eggs
3 tablespoons margarine, cut into pieces
4 cups bread flour
2½ tablespoons sugar
2 teaspoons salt
1¼ teaspoons SAF yeast or 1¾ teaspoons bread machine yeast

1. Place the raisins in a bowl and cover with hot water. Let stand for 1½
hours at room temperature to soften. Drain the raisins and pat as dry as
possible, as any moisture will be incorporated into the dough.
2. Place the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
 cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.) Add the raisins during the first 10 minutes of Knead 2.
Gradually sprinkle in the raisins while the machine is kneading. If the
dough looks too sticky after the raisins are incorporated, sprinkle
another 1 to 2 tablespoons of flour around the paddle while the machine
is running.
3. 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.
 SOURDOUGH BANANA NUT BREAD

This is a really nice sweet and sour bread with lots of goodies in it. It is
good for peanut butter and jelly, smoked turkey or Black Forest ham
sandwiches, or for toast.

1½-POUND LOAF

½ cup sourdough starter (here)

¼ cup buttermilk
½ cup sliced bananas
1 large egg
2 tablespoons nut oil
2½ cups bread flour
½ cup whole wheat flour
½ cup chopped macadamia nuts or pecans
3 tablespoons chopped dried pineapple or dates
2 tablespoons light brown sugar
1¼ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

¾ cup sourdough starter (here)

½ cup buttermilk
2/3 cup sliced bananas
1 large egg
3 tablespoons nut oil
31/3 cups bread flour
2/3 cup whole wheat flour
2/3 cup chopped macadamia nuts or pecans
4 tablespoons chopped dried pineapple or dates
3 tablespoons light brown sugar
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
1. 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.)
2. 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.

VARIATION: SOURDOUGH OLIVE BREAD

For either size loaf, delete the raisins from the recipe and reduce the salt to ¾
teaspoon. In step 2, add 1¼ cups pitted and halved black olives and ½ cup pitted and
halved green olives (drain on paper towels before adding) in place of the raisins.
Continue as directed.
 SOURDOUGH BREAD WITH FRESH PEARS AND WALNUTS

I adore pears in any type of baking. For this recipe, be sure to get firm,
underripe pears that will hold up during baking, such as a Bartlett,
D’Anjou, or the russet Bosc, which is described as a buttery pear that does
not melt.

1½-POUND LOAF

¾ cup sourdough starter (here)

1/3 cup buttermilk
1½ teaspoons vanilla extract
2 tablespoons butter, cut into pieces
3 cups bread flour
1/3 cup rolled oats
3 tablespoons light brown sugar
1/3 cup walnuts
2 teaspoons apple pie spice
1½ teaspoons salt
1¼ teaspoons SAF yeast or 1¾ teaspoons bread machine yeast
1½ cups peeled, cored, and chopped fresh pear (1 to 2 large pears)

2-POUND LOAF

1 cup sourdough starter (here)

½ cup buttermilk
2 teaspoons vanilla extract
3 tablespoons butter, cut into pieces
4 cups bread flour
½ cup rolled oats
4 tablespoons light brown sugar
½ cup walnuts
1 tablespoon apple pie spice
2 teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast
2 cups peeled, cored, and chopped fresh pear (about 2 large pears)
1. Place the ingredients, except the pears, in the pan according to the order
in the manufacturer’s instructions. Set crust on medium and program for
the Basic or Sweet Bread cycle; press Start. (This recipe is not suitable
for use with the Delay Timer.) About 5 minutes into the kneading,
sprinkle the pears into the dough, a few at a time, until all the pears are
added.
2. 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.
 ORANGE SOURDOUGH BREAD WITH CRANBERRIES,
PECANS, AND GOLDEN RAISINS

The sweet-sour taste combination of the raisins and cranberries in this

bread is one of my favorites. Use a white flour sourdough starter, such as
the French Buttermilk.

1½-POUND LOAF

½ cup French Buttermilk Starter, or any white flour sourdough starter

¾ cup orange juice
2 tablespoons butter, cut into pieces
3¼ cups bread flour
3 tablespoons sugar
1 teaspoon salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast
½ cup dried cranberries
1/3 cup golden raisins
1/3 cup chopped pecans

2-POUND LOAF

¾ cup French Buttermilk Starter, or any white flour sourdough starter

1 cup orange juice
3 tablespoons butter, cut into pieces
4¼ cups bread flour
¼ cup sugar
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
2/3 cup dried cranberries
½ cup golden raisins
½ cup chopped pecans

1. Place the ingredients, except the fruit and nuts, in the pan according to
the order in the manufacturer’s instructions. Set crust on medium and
program for the Basic cycle or Fruit and Nut cycle; press Start. (This
 recipe is not suitable for use with the Delay Timer.) When the machine
beeps, or between Knead 1 and Knead 2, add the fruits and nuts. If you
are using the Basic cycle, you may also mix all the ingredients together
at the beginning, if you wish.
2. 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.
 SOURDOUGH PUMPKIN SPICE BREAD

This, like all other things pumpkin spice, is a fun recipe for fall. Serve this
bread with cream cheese and Spiced Vanilla Honey or Cinnamon Date
Cheese.

1½-POUND LOAF

¾ cup sourdough starter (here)

1 cup canned pumpkin puree
¼ cup water
2 tablespoons vegetable or nut oil
3½ cups bread flour
3 tablespoons dark brown sugar
2 teaspoons apple pie spice or pumpkin spice (a mixture of cinnamon, nutmeg, and
allspice)
1½ teaspoons salt
1¼ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

1 cup sourdough starter (here)

11/3 cups canned pumpkin puree
1/3 cup water
3 tablespoons vegetable or nut oil
4½ cups bread flour
¼ cup dark brown sugar
1 tablespoon apple pie spice or pumpkin spice (a mixture of cinnamon, nutmeg, and
allspice)
1¾ teaspoons salt
1½ teaspoons SAF yeast or 1¾ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 SOURDOUGH CARROT POPPY SEED BREAD

Carrots, poppy seeds, and dried apricots make one of my favorite breads,
good for breakfast as well as dinner.

1½-POUND LOAF

¾ cup sourdough starter (here)

½ cup buttermilk
1½ tablespoons olive or walnut oil
2½ cups bread flour
½ cup whole wheat flour
1¼ cups shredded raw carrots
2 tablespoons minced dried apricots
1 tablespoon poppy seeds
1 tablespoon sugar
1½ teaspoons salt
1¼ teaspoons SAF yeast or 1¾ teaspoons bread machine yeast

2-POUND LOAF

1 cup sourdough starter (here)

2/3 cup buttermilk
2 tablespoons olive or walnut oil
31/3 cups bread flour
2/3 cup whole wheat flour
1½ cups shredded raw carrots
3 tablespoons minced dried apricots
1¼ tablespoons poppy seeds
1¼ tablespoons sugar
2 teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
 cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 SOURDOUGH COTTAGE CHEESE BREAD WITH FRESH
HERBS

This is a loaf to showcase fresh herbs, so don’t use dried here. For a spicier
bread, you can substitute chives for the watercress. Serve warm with fresh
goat cheese for spreading or with simple pasta dishes or roast chicken.
Day-old, it is good toasted in thick slices or cubed for croutons.

1½-POUND LOAF

¾ cup sourdough starter (here)

¾ cup cottage cheese
2 tablespoons olive oil
3 cups bread flour
¼ cup chopped fresh watercress leaves, loosely packed
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh marjoram
¼ teaspoon dried lemon rind or ½ teaspoon fresh lemon zest
1½ teaspoons salt
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast

2-POUND LOAF

1 cup sourdough starter (here)

1 cup cottage cheese
3 tablespoons olive oil
4 cups bread flour
¼ cup chopped fresh watercress leaves, loosely packed
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh marjoram
¼ teaspoon dried lemon rind or ½ teaspoon fresh lemon zest
2 teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 SOURDOUGH TOMATO BREAD WITH FETA

This bread has a complex flavor and aroma. Feta cheese is both strong and
salty and goes well with the sweetness of the tomato. You can substitute
crumbled fresh goat cheese for the feta if you like.

1½-POUND LOAF

¾ cup sourdough starter (here)

¾ cup chopped canned tomatoes with some liquid
2 tablespoons olive oil
3 cups bread flour
2/3 cup crumbled feta cheese
½ teaspoon salt
1¼ teaspoons SAF yeast or 1¾ teaspoons bread machine yeast

2-POUND LOAF

1 cup sourdough starter (here)

¾ cup chopped canned tomatoes with some liquid
3 tablespoons olive oil
4 cups bread flour
¾ cup crumbled feta cheese
¾ teaspoon salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.) The dough will look dry at first but will moisten as the tomatoes
break up.
2. 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.
 SOURDOUGH PESTO BREAD

Pesto is a thick paste made of fresh basil, pine nuts, garlic, and Parmesan
cheese that originated in Italy. You can make your own and use it in this
bread or use a commercial brand. Here, it is added into the dough.

1½-POUND LOAF

1 cup sourdough starter (here)

1/3 cup fat-free milk
2 tablespoons olive oil
3 tablespoons pesto
3 cups bread flour
1 tablespoon sugar
1½ teaspoons garlic powder
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon salt
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast

2-POUND LOAF

11/3 cups sourdough starter (here)

½ cup fat-free milk
3 tablespoons olive oil
¼ cup pesto
4 cups bread flour
1½ tablespoons sugar
1¾ teaspoons garlic powder
1¼ teaspoons dried marjoram
1¼ teaspoons dried basil
1½ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
 or French Bread cycle; press Start. (This recipe is not suitable for use
with the Delay Timer.)
2. 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.
 FAUX SOURDOUGH BREAD

Imagine you want that tempting tangy flavor of sourdough but don’t have a
mature starter handy to add to your bread. What can be done? This faux
sourdough recipe is the ideal solution. Sour cream and vinegar mimic the
taste quite well, especially toasted, which is exactly right for classic
sandwiches like Reubens. A couple loaves will satisfy your sourdough
cravings while you feed and nurture another starter for a few weeks.

1½-POUND LOAF

¾ cup warm water

½ cup full-fat sour cream, at room temperature
2 tablespoons apple cider vinegar
2 tablespoons canola oil
1 tablespoon sugar
1 tablespoon gluten
¾ teaspoon salt
3 cups white bread flour
1 tablespoon gluten
½ teaspoon SAF yeast or 1 teaspoon bread machine yeast

2-POUND LOAF

1 cup warm water

2/3 cup sour cream, at room temperature
5 teaspoons apple cider vinegar
5 teaspoons canola oil
4 teaspoons sugar
4 teaspoons gluten
1 teaspoon salt
4 cups white bread flour
1 tablespoon gluten
1 teaspoon SAF yeast or 1½ teaspoons bread machine yeast
1. 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 French cycle; press Start. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 SOURDOUGH ENGLISH MUFFINS

These English muffins are tangy, just as they should be. They are fantastic
with Lemon Curd with Fresh Mint. Split with a fork or with your fingers.
Keep a stashin the freezer so that you won’t have to buy them at the grocery
store.
Makes 1 dozen 3-inch muffins

1½- OR 2-POUND-LOAF MACHINES

1 cup sourdough starter (here)

½ cup fat-free milk
2 tablespoons unsalted butter, melted
1 large egg
3¾ cups bread flour
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
1/3 cup yellow cornmeal or coarse semolina, for sprinkling

1. 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 muffin will be. You can add a bit more flour
when you remove the dough from the machine.
2. Lightly sprinkle the work surface with cornmeal. When the machine
beeps at the end of the cycle, using a dough card scrape the dough out
onto the work surface and, with a rolling pin, roll it into a rectangle
about ½-inch thick. Sprinkle the top with cornmeal to prevent sticking.
Cut out the muffins with a 3-inch biscuit cutter or the rim of a drinking
glass. Roll out the scraps and cut out the remaining muffins. Cover the
muffins with a clean tea towel or place them in the refrigerator if they
are rising too fast while the others are baking.
3. Preheat an electric griddle to 350°F or 375°F or heat a cast-iron griddle
over medium heat until a drop of water sprinkled on the griddle dances
across the surface. Lightly grease the surface. Place several muffins on
the hot griddle. Cook for about 10 minutes on each side, turning when
they are quite brown. English muffins take time to bake all the way
through and will swell and be very puffy while baking. Remove the
muffins from the griddle with a spatula and cool on a rack.
TECHNIQUE: HOW TO POSITION A LOAF AND BAKE IT IN THE OVEN

The first thing to do when preparing to bake a loaf in the oven is to make sure the
oven rack is in the center or lower third of the oven. Professional bakeries bake
country breads on the floors of brick ovens; you can simulate their setup by placing a
ceramic baking stone or tiles on the oven rack for the baking sheet to rest on.
Alternatively, the loaves will turn out well using just a baking sheet and no stones.
When you place the bread on a baking sheet, you are assured that it will be in the
correct position, usually centered, on the baking sheet.
The next preparation step is to set the oven temperature specified in the recipe.

The type of flour and size of the loaf determine how long a loaf will bake. The larger
the loaf, the longer the bake off. Smaller loaves can be baked at a higher temperature
for a short time because of the small proportion of inner crumb. That is why
baguettes and rolls can bake at 450°F, but a large round bakes at 375°F.
When is the bread done? First, consider the length of time it has been in the oven. I
usually set a timer for 10 minutes less than the baking time called for in the recipe.
When the timer rings, I begin to check for doneness. I look at the color of the crust
first. If it is too pale, the loaf is definitely underdone. You can raise the temperature of
the oven or just let it bake longer. The crust on country breads should be firm to hard
when you tap it with your finger. When you tap the loaf, listen for a hollow sound. A
thud means it is not baked on the inside. To be absolutely sure the loaf is baked, you
can measure the temperature with an instant-read thermometer. When it registers
190°F to 200°F, the loaf is done.

Use thick oven mitts to transfer the finished loaves from the oven to the top of the
stove or a rack. I often let a large loaf cool right on the baking sheet. When the loaf
first begins to cool, you will hear some crackling noises as the crust contracts.
LEFTOVER BREAD COOKERY: STRATAS (SAVORY BREAD PUDDINGS)

Strata is a culinary term coined in the 1950s for an old-fashioned casserole

composed of layers of ingredients, the same technique used for constructing
a lasagne or quiche, except that bread is used as the main starch. The firm
texture and low-fat quality of French or Italian country breads make them
well suited for stratas. But any white, whole wheat sandwich, or egg bread
(even English muffins) can be used. Strata ingredients vary from bacon and
spinach with jack cheese to asparagus, mushroom, and Brie to roasted red
peppers, chorizo sausage, and chèvre. Whatever meat you use, be sure it is
already cooked and cooled before going in the strata.
 CHEESE, HAM, AND CHILE STRATA
Serves 8 generously
1 medium loaf firm day-old bread, sliced thin and crusts removed (about 15 slices, cut into
halves)
3 cups (10 to 12 ounces) coarsely chopped cooked ham, such as honey-baked
2 large cans (7 ounces each) diced, roasted green chiles
1 pound mild cheddar cheese, shredded (about 4 cups)
5 cups milk
10 large eggs
1½ teaspoons dried basil or oregano
Fresh-ground black pepper to taste

1. Arrange a quarter of the bread slices, slightly overlapping, in the bottom

of a shallow 4-quart casserole. Top with a third of the ham, then a layer
of the green chiles, and then 1 cup of the cheese. Arrange another layer
of bread over this, barely covering the filling. Continue to layer the
ham, chiles, cheese, and bread to make a total of 4 layers of bread and 3
layers of filling, finishing with the bread slices on top. (You will have 1
cup of cheese left for topping.)
2. Whisk together the milk, eggs, and seasonings in a large bowl. Slowly
pour over the bread. Sprinkle the top with the last cup of the cheese,
cover tightly, and refrigerate for at least 2 hours to overnight.
3. When ready to bake, preheat the oven to 325°F.
4. Bake uncovered for 50 minutes to 1 hour or until the center is puffed
and golden; a knife inserted into the center will come out clean. Let
stand for 10 minutes before serving hot.
 FAST WINTER SALSA
Makes 1½ cups
1 clove garlic
4 scallions, cut into chunks
1 to 2 jalapeño chiles, seeded, or chipotle chiles en adobo
1 handful of rinsed and dried fresh cilantro
One 16-ounce can fancy stewed or plum tomatoes, drained
Juice of 1 lime

Place the garlic, scallions, chiles, and cilantro in the bowl of a food
processor fitted with the metal blade. Chop coarsely using short pulses. Add
the tomatoes and pulse until chunky; season with lime juice. Keeps for 3
days in the refrigerator.
 JESSE’S BREAD AND CABBAGE STRATA (PANNECOI)

This is an earthy family recipe from chef, restaurateur, and food writer
Jesse Cool. Make sure you buy a fresh cabbage with bright, crisp outer
leaves; it will taste less “cabbagey.” I make a simple marinara sauce with a
bit of basil to use here, but a commercial brand is also good in a pinch.
Pannecoi is a great side dish for roasted meats or makes a great vegetarian
main dish when served with a salad.
Serves 6

3 tablespoons olive oil

1 day-old loaf homemade Pane Italiano or Semolina Country Bread, sliced ½-inch thick and
cut in half
½ head white or savoy cabbage, sliced thin
1 medium yellow onion, sliced very thin
2 cups chicken broth
2 cups marinara sauce, canned or homemade
8 ounces mozzarella cheese, sliced
¾ cup grated Parmesan or Asiago cheese

1. Preheat the oven to 350°F.

2. Drizzle the olive oil in the bottom of a deep 13 x 9-inch baking dish or
casserole and place a layer of the bread slices over the olive oil. Cover
the bread with an inch of cabbage and then with a layer of onions.
Season with salt and pepper. Drizzle with ⅔ cup of the chicken broth.
Spoon a layer of ⅔ cup marinara sauce and a layer of mozzarella.
Sprinkle with Parmesan. Repeat the process, making 2 more layers of
bread, cabbage, onions, broth, sauce, and cheese. Top with the last layer
of cheese.
3. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until set and all the
liquid is absorbed. Remove from the oven and let stand for 10 minutes
before serving.
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 ALL KINDS OF FLAVORS

Breads Made with the Produce of the Garden,

Orchard, and Creamery
Herb, Nut, Seed, and Spice Breads
Mixes and Some Special Breads Created from Them
Savory Vegetable and Fruit Breads
Stuffing Breads
Cheese Breads
 HERB, NUT, SEED, AND SPICE BREADS
Hail to the first unknown baker who added earthy culinary herbs to a
bread dough. It must have been long ago because there are pictorial
records from Egyptian tombs that give directions for herbed loaves. The
harmonious blending of grains, ingredients with distinctive fragrances,
exotic spices, and nuts ushers one into a sphere of innovative taste
experiences and invisible clouds of aroma. These flavors may be
incorporated into every type of bread, from the simplest French loaf to a
rich egg bread. Bakers are invited to embellish at their whim—any herb,
nut, or spice added to a bread immediately makes it more distinctive.

The way herbs are used in a cuisine can become a “trademark,” so much so
that the geographic region of many an ethnic bread can be identified by its
flavors. The modern regional cuisine of Provence, for example, is based on
the flavors of wild herbs that grow in France’s sunbaked southeast corner, a
pungent blend of rosemary, thyme, lavender, savory, and oregano called
herbes de Provence. The Greeks love both pungent oregano and basil, a
holy herb in the Eastern Orthodox Church. Scandinavian cuisine and fresh
dill are forever partners, and traditional Mexican cooking relies on heirbas
de olor, “the aromatic herbs”: Mexican laurel, rosemary, cilantro, Mexican
tarragon, Spanish oregano, and sage. Hungarians, Poles, and Russians bake
with marjoram, garlic, paprika, parsley, dill, and caraway. In baking, these
herbs can be integrated into breads in one of three ways: by adding the fresh
or dried herbs to the dough; by brushing the dough with an herb-infused oil
before baking as for focaccia; or by baking the bread atop a bed of aromatic
branches, such as rosemary or fennel on a grill.

Nuts and seeds are other natural ingredients that go well in breads. They
exude their precious, health-giving oils into a dough in the presence of heat
and so lend their character to the dough. For some bread lovers, the lack of
nuts in a loaf actually makes it incomplete.

The array of seeds that can be used in breads ranges widely. Sunflower
seeds, pumpkin seeds, and flaxseeds are smaller in size than nuts but
contribute similar qualities. They are favorites in bread as much for their
crunch as for their flavor. Then there are the ancient seeds—poppy seeds,
sesame seeds, fennel seeds, and coriander seeds, flavors that have been used
by bakers for thousands of years. These tiny seeds are packed with flavor;
some of them are used as spices.

Store your herbs and spices in a cool area of the kitchen, away from the
heat of the stove or direct sunlight. Keep the containers tightly closed. Use
them regularly and check for potency once a year, replacing as needed.
Freeze seeds, such as caraway, sesame, and poppy, in the jars in which they
were purchased. Refrigerate nuts in airtight containers or packaging for up
to two to three months; they will keep for a year or longer in the freezer.
 HERB BREAD

An old-fashioned aromatic bread with a nice, light texture, this loaf is good
for dinner, made into croutons or a stuffing, or toasted with melted cheese
the next day. It uses a combination of dried herbs that are basic in any
cook’s cupboard and is a snap to make. I usually use walnut or almond oil,
but olive oil is nice, too. Enjoy the scent while this is rising and baking!

1½-POUND LOAF

1⅛ cups water
1½ tablespoons nut oil or olive oil
3 cups bread flour
1 tablespoon sugar
1 tablespoon gluten
1½ teaspoons salt
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried tarragon
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups water
2 tablespoons nut oil or olive oil
4 cups bread flour
1½ tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
1¼ teaspoons dried marjoram
1¼ teaspoons dried basil
1¼ teaspoons dried tarragon
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Place all the ingredients in the bread 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.)
2. 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.
 FRESH DILL BREAD

This is a very aromatic bread; you will surely enjoy the smell while it is
baking. The onion is added at the beginning of the cycle so that the action
of the mixing and kneading makes the pieces smaller and distributes them
throughout the dough. Eventually, the onions more or less disintegrate into
the dough. This is a slow riser, but the baked result is a fluffy, tasty bread.

1½-POUND LOAF

½ cup water
1 large egg
4 ounces cream cheese, at room temperature and cut into pieces
2 tablespoons unsalted butter, cut into pieces
3¼ cups bread flour
1 tablespoon gluten
1/3 cup finely chopped yellow onion
¼ cup chopped fresh dill
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

¾ cup water
1 large egg
5 ounces cream cheese, at room temperature and cut into pieces
3 tablespoons unsalted butter, cut into pieces
41/3 cups bread flour
1 tablespoon plus 1 teaspoon gluten
½ cup finely chopped yellow onion
6 tablespoons chopped fresh dill
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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. (This recipe may be made using the
Delay Timer.)
2. 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.
 BROOKLYN BOTANIC GARDEN HERB BREAD

The restaurant at the venerable botanic landmark in New York City serves
this bread. It has an unconventional combination of seeds and herbs,
caraway, sage, and nutmeg. This bread is great for stuffings.

1½-POUND LOAF

¾ cup milk
1 large egg
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
1 tablespoon gluten
1 tablespoon caraway seed, crushed
1 teaspoon dried sage
1 teaspoon fresh grated nutmeg
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1 cup milk
1 large egg
3 tablespoons unsalted butter, cut into pieces
4 cups bread flour
1 tablespoon plus 1 teaspoon gluten
1 tablespoon plus 1 teaspoon caraway seed, crushed
1¼ teaspoons dried sage
1¼ teaspoons fresh grated nutmeg
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 MOUNTAIN HERB BREAD

My favorite herb bread recipe that I adapted for the bread machine was a
gift from my friend Connie Rothermel, who got it on one of her skiing jaunts
to the then little-known resort of Crested Butte, Colorado. It is a delicious,
simple dinner or sandwich loaf deeply speckled with a complex
combination of dried herbs and wildflower honey, giving the effect of
having been an inspiration of the moment.

1½-POUND LOAF

1¼ cups water
2 tablespoons olive oil
¼ cup wildflower honey
2 cups bread flour
1 cup whole wheat flour
3 tablespoons light brown sugar
3 tablespoons nonfat dry milk
1 tablespoon gluten
1½ tablespoons minced fresh parsley
1½ teaspoons dried basil
1 teaspoon dried dill weed
1 teaspoon dried summer savory
¾ teaspoon dried marjoram
½ teaspoon dried tarragon
¼ teaspoon dried thyme
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

12/3 cups water

2½ tablespoons olive oil
¼ cup wildflower honey
2¾ cups bread flour
1¼ cups whole wheat flour
¼ cup light brown sugar
¼ cup nonfat dry milk
1 tablespoon plus 1 teaspoon gluten
2 tablespoons minced fresh parsley
2 teaspoons dried basil
1¼ teaspoons dried dill weed
1¼ teaspoons dried summer savory
1 teaspoon dried marjoram
¾ teaspoon dried tarragon
1/3 teaspoon dried thyme
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Place all the ingredients in the bread pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 ROSEMARY-LEMON BREAD

This recipe is adapted from one by food writer and former chef of Greens
Restaurant Deborah Madison. This bread is wonderful for the spring and is
nice dressed up with an icing-like lemon glaze and sprinkled with rosemary
flowers.

1½-POUND LOAF

FOR THE DOUGH:

2 cups water
3 tablespoons baking soda
½ cup (2 ounces) whole hazelnuts
2/3 cup milk
1 large egg
2 tablespoons unsalted butter, cut into pieces
3 tablespoons honey
2¾ cups bread flour
1½ teaspoons chopped fresh rosemary
Grated zest of 1 large lemon
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
¾ cup golden raisins

FOR THE LEMON ICING:

¾ cup sifted confectioners’ sugar
2 tablespoons warm fresh lemon juice

2-POUND LOAF

FOR THE DOUGH:

2 cups water
3 tablespoons baking soda
¾ cup (3 ounces) whole hazelnuts
1 cup milk
1 large egg plus 1 egg yolk
3 tablespoons unsalted butter, cut into pieces
¼ cup honey
3¾ cups bread flour
2 teaspoons chopped fresh rosemary
Grated zest of 1 large lemon
1 tablespoon plus 1 teaspoon gluten
1¾ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
1 cup golden raisins

FOR THE LEMON ICING:

¾ cup sifted confectioners’ sugar
2 tablespoons warm fresh lemon juice

1. Preheat the oven to 350°F.

2. To skin the nuts, bring the 2 cups water to a boil in a saucepan. Add the
baking soda and the nuts. Boil for 3 to 5 minutes; the water will turn
black. Drain the nuts in a colander and run them under a stream of cold
water. Discard the cooking water. Using your fingers, slip off each skin
and place on a clean dish towel. Pat dry and place on a clean baking
sheet. Toast the nuts in the oven for 10 to 15 minutes, stirring twice.
Cool on the baking sheet. Chop the nuts and set aside.
3. To make the dough, place the remaining dough ingredients, except the
hazelnuts and raisins, in the pan according to the order in the
manufacturer’s instructions. Set crust on medium and program for the
Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for
use with the Delay Timer.) When the machine beeps, or between Knead
1 and Knead 2, add the raisins and hazelnuts. Add an extra tablespoon
or 2 of water if the dough ball seems dry.
4. 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,
or drizzle with the lemon icing.
5. To make the lemon icing, if you are using it, whisk the sugar and lemon
juice in a small bowl. Place the rack with the hot bread over a piece of
waxed or parchment paper to catch the drips. Drizzle the glaze over the
entire loaf, letting some drip down the sides. Let the loaf stand at room
temperature until it is completely cool and the glaze is set.
 BUTTERMILK BREAD WITH LAVENDER

This recipe was inspired by a stunning book called The Lavender Garden
(Chronicle Books, 1998) by Robert Kourik. For the sweetest effect in
baking, use just the corollas, or inner petals, rather than the entire flower
head, which is quite tough and woody. This bread is made using the petals
and some fresh leaves, which makes it more pungent than it would be with
the flowers alone. It is a perfect bread for summer entertaining.

1½-POUND LOAF

1/3 cup water

¾ cup buttermilk
3 tablespoons olive oil
3 cups bread flour
2 tablespoons finely chopped fresh lavender leaves
1 teaspoon finely chopped fresh lavender flowers
Grated zest of 1 small lemon
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

½ cup water
⅞ cup buttermilk
¼ cup olive oil
4 cups bread flour
3 tablespoons finely chopped fresh lavender leaves
1¼ teaspoons finely chopped fresh lavender flowers
Grated zest of 1 small lemon
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 TURMERIC ROSEMARY BREAD

Turmeric, the bright yellow powdery spice, is made from turmeric root and
has been used for thousands of years in culinary and medicinal
applications. It grows in Southeast Asia and India and belongs to the same
family as ginger, which this spice is often paired with in cooking. Turmeric
adds a gorgeous yellow color to bread and a subtle sweet earthiness, and a
little goes a long way. This is the same ingredient that is used to make the
signature color of American ballpark mustard.

1½-POUND LOAF

1½ cups warm water (100°F to 110°F)

2¼ teaspoons sugar
1 teaspoon chopped fresh rosemary
1 teaspoon salt
½ teaspoon turmeric
3 cups white bread flour
1 tablespoon gluten
1½ teaspoons SAF or 2 teaspoons bread machine yeast

2-POUND LOAF

2¼ cups warm water

1 tablespoon sugar
1¼ teaspoons chopped fresh rosemary
1¼ teaspoons salt
2/3 teaspoon turmeric
4¼ cups white bread flour
1 tablespoon plus 2 teaspoons gluten
2 teaspoons SAF or 2½ teaspoons bread machine yeast

1. 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. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 WHOLE WHEAT BASIL BREAD

Basil is an extremely aromatic and well-liked herb. Be sure to pack the

chopped basil into the measuring cup when you make this bread; you want
lots of it. This bread is excellent with pasta and egg dishes.

1½-POUND LOAF

¾ cup buttermilk
1/3 cup water
2 tablespoons butter, cut into pieces
2 tablespoons honey
3 cups white whole wheat flour
¼ cup chopped fresh basil
¼ cup pine nuts, chopped
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1 cup buttermilk
½ cup water
3 tablespoons butter, cut into pieces
3 tablespoons honey
4 cups white whole wheat flour
1/3 cup chopped fresh basil
1/3 cup pine nuts, chopped
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 HERB LIGHT RYE BREAD

The flavor in this loaf comes from the combination of heavy-scented

cultivated seeds—dill, poppy, caraway, and celery. Except for the poppy,
which is a flower, these seeds are all from umbelliferous plants. The seeds’
essential oils are released during baking. This is a great dinner bread.

1½-POUND LOAF

½ teaspoon dill seed

½ teaspoon poppy seeds
¼ teaspoon celery seeds
⅞ cup water
1 large egg
1½ tablespoons minced shallot
1 tablespoon molasses
2¼ cups bread flour
¾ cup medium or dark rye flour
1 tablespoon gluten
1½ teaspoons caraway seed
1¾ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

¾ teaspoon dill seed

¾ teaspoon poppy seeds
1/3 teaspoon celery seeds
1⅛ cups plus 1 tablespoon water
1 large egg
2 tablespoons minced shallot
1½ tablespoons molasses
3 cups bread flour
1 cup medium or dark rye flour
1 tablespoon plus 1 teaspoon gluten
11/3 teaspoons caraway seed
2¼ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Using a mortar and pestle, combine the dill seeds, poppy seeds, and
celery seeds and crush them together coarsely. Or place the seeds
between 2 sheets of waxed paper and crush them with a rolling pin.
2. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions, adding the crushed seeds with the dry
ingredients. Set crust on dark and program for the Basic cycle; press
Start. (This recipe is not suitable for use with the Delay Timer.)
3. 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.
 SOUR CREAM SEMOLINA BREAD WITH HERB SWIRL

This bread is incredibly good. It is pretty, too, with its green swirl pattern in
every soft slice. It has an intoxicating aroma during baking from the herbs
and from the semolina flour. Semolina flour is also known as durum flour; it
is the flour used in pasta making.

1½-POUND LOAF

FOR THE DOUGH:

¾ cup water
1 tablespoon olive oil
½ cup sour cream
1½ cups bread flour
1 cup semolina flour
2 teaspoons sugar
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

FOR THE HERB SWIRL:

1/3 cup chopped fresh flat-leaf parsley
3 to 4 tablespoons chopped fresh herbs, such as dill, basil, chervil, marjoram, or tarragon
1¼ teaspoons dried herb mixture, such as Italian herbs

2-POUND LOAF

FOR THE DOUGH:

1 cup water
1½ tablespoons olive oil
2/3 cup sour cream
2¼ cups bread flour
1¼ cups semolina flour
1 tablespoon sugar
1 tablespoon plus 1 teaspoon gluten
1¾ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

FOR THE HERB SWIRL:

1/3 cup chopped fresh flat-leaf parsley
3 to 4 tablespoons chopped fresh herbs, such as dill, basil, chervil, marjoram, or tarragon
1¼ teaspoons dried herb mixture, such as Italian herbs

1. Place all the dough ingredients in the pan according to the order in the
manufacturer’s instructions.
2. To mix and bake the dough in the machine: Set crust on medium and
program for the Basic or Variety cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.) After Rise 2 of the Basic cycle
has ended, press Pause, or when the display shows Shape in the Variety
cycle, remove the pan and close the lid. Immediately remove the dough
and place it on a lightly floured work surface; pat into a 12 x 8-inch fat
rectangle. Brush with 2 tablespoons olive oil. Sprinkle with the parsley
and the rest of the herbs, leaving a 1-inch space all the way around.
Starting at a short edge, roll up jelly-roll fashion. Tuck the ends under
and pinch the bottom seam. Coat the bottom of the dough with cooking
spray. Remove the kneading blade and place the dough back in the pan;
press Start to continue to rise and bake as programmed.
3. 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.
4. To mix the dough in the machine and bake it in the oven: Program the
machine for the Dough cycle; press Start. The dough ball will be soft
and springy. Follow the shaping instructions in step 2, then place the
loaf in a greased 8 x 4-inch loaf pan (for the 1½-pound loaf) or 9 x 5-
inch loaf pan (for the 2-pound loaf) instead of putting the loaf back into
the bread machine. Spray the top with cooking spray and cover lightly
with plastic wrap. Let rise at room temperature until doubled in bulk,
about 45 minutes. Bake in a preheated 375°F oven for 35 to 40 minutes
or until golden brown and the sides have slightly contracted from the
pan. Remove the bread from the pan and cool it on a rack.
LEFTOVER BREAD COOKERY: STUFFED VEGETABLES

MUSHROOMS STUFFED WITH PANCETTA AND HERBS

Pancetta is an uncured Italian bacon that does not impart as assertive or

salty a taste as regular bacon. These are my favorite stuffed mushrooms.
Makes 40 stuffed mushrooms, serves 15

2½ cups fresh coarse ground breadcrumbs from homemade white, whole wheat, or herb
bread
¼ cup Parmesan cheese
¼ cup chopped flat-leaf parsley
2 teaspoons mixed Italian herbs, other herb blend, or salt-free herb blend
6 ounces raw pancetta, chopped
2 tablespoons olive oil
3 large shallots, chopped
½ cup plain yogurt
40 medium-large fresh mushrooms
¼ cup olive oil

1. In a food processor pulse the breadcrumbs, cheese, parsley, and

herbs and process until evenly combined. Sauté the pancetta
until crisp in a medium sauté pan. Add to the crumbs in the
processor work bowl.
2. Without washing the pan, add the olive oil and sauté the shallots
until translucent in the rendered pancetta fat and oil. Add to the
food processor work bowl along with the yogurt. Process until
the mixture is evenly moistened and just comes together.
Remove to a covered container and refrigerate until needed. The
stuffing can be made 1 day ahead of serving.
3. Wash and stem the mushrooms. Place on a baking sheet. Stuff
each cap with a rounded tablespoon of filling. Broil for 3 to 4
minutes, until lightly browned. Serve immediately.
 STUFFED EGGPLANT

I consider stuffed eggplant to be real home cooking. This version contains

meat, making it a main dish rather than a vegetable side. Serve it next to
pasta with butter and parsley and a simple salad.
Serves 2

2 slices homemade white, whole wheat, or herb bread, crusts removed

1/3 cup flat-leaf parsley
1 large eggplant (at least 1 pound)
1 tablespoon olive oil
½ pound ground sirloin
1 yellow onion, finely chopped
¼ large red pepper, finely chopped
3 plum tomatoes, chopped
½ cup coarse grated mozzarella cheese
1½ teaspoons dried marjoram or oregano
¼ teaspoon crushed hot red pepper flakes
Salt and black pepper, to taste
¼ cup plus 1 tablespoon olive oil
2 tablespoons grated Asiago cheese

1. Place the bread in a food processor and grind to coarse crumbs;

you will have 1 cup. Add the parsley and chop to make parsleyed
crumbs. Remove to a bowl and set aside.
2. Preheat the oven to 350°F.
3. Halve the eggplant lengthwise. Scoop out the insides, leaving ½-
inch sides. Sprinkle the inside of the shells with salt. Set in a
shallow 8 x 8-inch baking dish. Chop the eggplant that was
scooped out.
4. Heat 1 tablespoon olive oil in a large sauté pan over medium-
high heat. Add the ground meat and brown for about 10 minutes.
Add the onion, pepper, and eggplant; sauté until soft, 5 to 8
minutes. Remove from the heat and add the tomatoes and
 cheese. Add the seasonings. Divide the filling in half and pile into
the eggplant shells.
5. Toss the crumbs with the ¼ cup olive oil. Sprinkle on top of the
stuffed shells; sprinkle with Asiago. Bake for 45 minutes. Serve
hot, with some hot marinara sauce on the side, if desired.
 OLIVE OIL–PINE NUT BREAD

You can serve this bread as an appetizer with wine. There is also some wine
right in the recipe, which gives the bread considerable character. This
bread is a good choice to serve for dinner, but day-old it is also great for
croutons or as a savory base for melted cheese.

1½-POUND LOAF

½ cup water
½ cup dry white wine
¼ cup olive oil
2 cups bread flour
¾ cup whole wheat flour
¼ cup rye flour
1 tablespoon gluten
1 tablespoon sugar
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
1/3 cup pine nuts, coarsely chopped

2-POUND LOAF

2/3 cup water

2/3 cup dry white wine
1/3 cup olive oil
22/3 cups bread flour
1 cup whole wheat flour
1/3 cup rye flour
1 tablespoon plus 1 teaspoon gluten
1 tablespoon plus 2 teaspoons sugar
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
½ cup pine nuts, coarsely chopped
1. Place the ingredients, except the pine nuts, in the pan according to the
order in the manufacturer’s instructions. Set crust on medium and
program for the Basic or French Bread cycle; press Start. (This recipe is
not suitable for use with the Delay Timer.) Five minutes into Knead 2,
sprinkle in the pine nuts.
2. 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.
 CALIFORNIA NUT BREAD

When you add the nuts to this bread coarsely chopped, you end up with
chunks of the nut in the bread, as well as some ground up from the action of
the blade. Choose from hazelnut, walnut, pecan, macadamia, pistachio,
peanut, or almond. Each nut has a corresponding nut oil, which is
important to use in this bread for flavor and to make the dough pliable. You
can use a lightly toasted nut oil or a cold-pressed one. Be sure to use only
one flavor nut with its oil per batch of bread, but as you bake this bread
again and again using different nuts, you will be surprised at the variety
you can achieve from just this one recipe.

1½-POUND LOAF

¾ cup (3 to 4 ounces) nutmeat pieces

1¼ cups buttermilk
1/3 cup nut oil
3 cups bread flour
1 tablespoon dark brown sugar
1 tablespoon gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF

1 cup (4 to 5 ounces) nutmeat pieces

12/3 cups buttermilk
½ cup nut oil
4 cups bread flour
1½ tablespoons dark brown sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

1. Preheat the oven to 350°F.

2. Spread the nuts evenly on a baking sheet. Bake until lightly toasted, 5 to
7 minutes. Remove from the oven and let cool.
3. Place the ingredients, except the nuts, 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. (This recipe is not suitable for
use with the Delay Timer.) When the machine beeps or between Knead
1 and Knead 2, add the nuts. Test the dough with your fingers. If it is
very firm and dry, maybe even lumpy, add another tablespoon of
buttermilk to soften it up a bit.
4. 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.
 PECAN RAISIN BREAD

Pecans, a member of the hickory family, are an American nut. While related
to the walnut, pecans have a rich, buttery, oily nature. Many bakers who do
not favor walnuts love pecans. Although raisins and pecans are often
combined in sweet breads, this bread is savory.

1½-POUND LOAF

1 cup (about 4 ounces) pecan halves

1 cup plus 2 tablespoons water
1 tablespoon butter, cut into pieces
2½ cups bread flour
½ cup dark rye flour
1 tablespoon dark brown sugar
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
1/3 cup dark raisins

2-POUND LOAF

1¼ cups (about 6 ounces) pecan halves

1½ cups water
1½ tablespoons butter, cut into pieces
31/3 cups bread flour
2/3 cup dark rye flour
1½ tablespoons dark brown sugar
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
½ cup dark raisins

1. Preheat the oven to 350°F.

2. Spread the nuts on a baking sheet. Bake for 10 minutes, stirring twice.
Cool on the baking sheet. Chop the nuts into large pieces and set aside.
3. Place the ingredients, except the nuts and raisins, in the pan according
to the order in the manufacturer’s instructions. Set crust on medium and
program for the Basic or Fruit and Nut cycle; press Start. (This recipe is
not suitable for use with the Delay Timer.) When the machine beeps, or
between Knead 1 and Knead 2, add the nuts and raisins.
4. 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 PEANUT BREAD

Honey and peanuts are a natural combination, which is why you see them
paired in so many products from cereal to baked goods. The honey taste is
subtle, but you can bump it up by using stronger types, which are all the
rage now with gourmands and conservationists. Try buckwheat, tupelo,
blackberry, fireweed, and heather honey or source out your own local
treasure.

1½-POUND LOAF

1½ cups warm milk

2¼ tablespoons melted butter
2 tablespoons liquid honey
1½ teaspoons salt
2¼ cups white bread flour
¾ cup whole wheat flour
1 tablespoon gluten
1 teaspoon SAF or 1½ teaspoons bread machine yeast
¾ cup chopped unsalted peanuts

2-POUND LOAF

2 cups warm milk

3 tablespoons melted butter
22/3 tablespoons liquid honey
2 teaspoons salt
3 cups white bread flour
1 cup whole wheat flour
1 tablespoon plus 2 teaspoons gluten
1½ teaspoons SAP or 2 teaspoons bread machine yeast
1 cup chopped peanuts

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions except the peanuts. Set crust on medium or
dark medium and program for the Sweet cycle; press Start. (This recipe
 is not suitable for use with the Delay Timer.) When the machine beeps,
or between Knead 1 and Knead 2, add the peanuts.
2. 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.
 PEANUT BUTTER BREAD

As you could imagine, this is an excellent bread choice for PBJ sandwiches
or the “Elvis,” which is a peanut butter, banana, and honey creation. The
flavor of the bread isn’t overwhelmingly nutty, just enough to add another
layer to your meal. This recipe uses smooth peanut butter, but crunchy
would work in a pinch and add texture.

1½-POUND LOAF

1 cup milk
½ cup peanut butter
¼ cup water
¼ cup granulated sugar
½ teaspoon salt
3 cups white bread flour
1 tablespoon gluten
2½ teaspoons SAF or 1 tablespoon bread machine yeast

2-POUND LOAF

1½ cups milk
2/3 cup peanut butter
¼ cup plus 1 tablespoon water
¼ cup plus 1 tablespoon granulated sugar
2/3 teaspoon salt
4 cups white bread flour
1 tablespoon plus 2 teaspoons gluten
3 teaspoons SAF or 1 tablespoon plus 1 teaspoon bread machine yeast

1. 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. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 ALMOND SANDWICH BREAD

This bread offers a double whammy of almond flavor with both flour and
extract. Make sure you get almond flour and not ground almonds or almond
meal, which will create a crumbly texture instead of nice structure. This
bread is equally delicious as a classic PBJ or heaped with roasted chicken
and a thick slice of cheddar cheese.

1½-POUND LOAF

1 cup plus 2 tablespoons warm milk

1/3 cup warm water
¼ cup sugar
¾ tablespoon melted butter, cooled
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon pure almond extract
2 cups white bread flour
½ cup almond flour
1 tablespoon gluten
1½ teaspoons SAF or 2 teaspoons bread machine yeast

2-POUND LOAF

1½ cups warm milk

1/3 cup sugar
1 tablespoon melted butter, cooled
1¼ teaspoons salt
1¼ teaspoons vanilla extract
½ teaspoon pure almond extract
22/3 cups white bread flour
2/3 cup almond flour
1 tablespoon plus 2 teaspoons gluten
2 teaspoons SAF or 2½ teaspoons bread machine yeast
1. 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. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.

BREAD MACHINE BAKER’S HINT: THE RIGHT AMOUNT OF DOUGH FOR YOUR
MACHINE

To get the best results from your bread machine, it is important not to underfill or
overfill your machine. The recipes in this book are all designed to fit properly into
1½- and 2-pound-loaf machines. When developing your own recipes, though, or using
the Dough cycle to mix a favorite bread recipe, you need to keep the capacity in mind.
A general guideline is that 1½- and 2-pound-loaf machines need a minimum of 1½
cups dry ingredients to work properly. The maximum for a 1½-pound-loaf machine is
3 to 3½ cups dry ingredients, and in machines with a 2-pound-loaf capacity, the
maximum is 4 to 5 cups dry ingredients. Consult your owner’s manual for the exact
recommendations for your model. When figuring the amount of dry ingredients you
are adding, include ingredients other than flour, such as wheat germ or oatmeal. Eggs
are counted as liquid ingredients. Be careful to measure ingredients accurately and
never try making a loaf larger (or a larger amount of dough) than your machine is
designed to handle.
 TOASTED WALNUT BREAD

This bread has a particularly nice nut-induced color. Be sure to chop the
nuts only coarsely; they will break up during the kneading. Serve this bread
with potato soup for dinner or with Marmalade Butter for breakfast.

1½-POUND LOAF

¾ cup (3 to 4 ounces) walnut pieces

1 cup water
2 large egg whites, lightly beaten
1½ tablespoons butter, cut into pieces
3 cups bread flour
2 tablespoons sugar
2 tablespoons nonfat dry milk
1 tablespoon gluten
¾ teaspoon salt
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast

2-POUND LOAF

1 cup (4 to 5 ounces) walnut pieces

11/3 cups water
2 large egg whites, lightly beaten
2 tablespoons butter, cut into pieces
4 cups bread flour
3 tablespoons sugar
3 tablespoons nonfat dry milk
1 tablespoon plus 1 teaspoon gluten
1 teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

1. Preheat the oven to 350°F.

2. Spread the walnuts on a baking sheet and place in the center of the oven
for 4 minutes to toast lightly. Set aside to cool.
3. Place the ingredients, except the walnuts, in the pan according to the
order in the manufacturer’s instructions. Set crust on medium and
program for the Basic or Fruit and Nut cycle; press Start. (This recipe is
not suitable for use with the Delay Timer.) When the machine beeps, or
between Knead 1 and Knead 2, add the walnuts.
4. 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.
 SUNFLOWER OATMEAL BREAD

When I worked in a restaurant bakery so long ago, I had an assistant for

many years whose name was Celeste. She made this bread one day, and it
has remained one of my favorite breads. It is moist, nubby, and richly
flavored. This bread, for me, is a breakfast toast bread, spread with butter
and homemade jam.

1½-POUND LOAF

½ cup water
⅝ cup buttermilk
1 large egg
1½ tablespoons butter, cut into pieces
2 tablespoons honey
1 tablespoon molasses
2½ cups bread flour
½ cup rolled oats
½ cup whole wheat flour
½ cup raw sunflower seeds
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

2/3 cup water

⅞ cup buttermilk
1 large egg
2 tablespoons butter, cut into pieces
3 tablespoons honey
1½ tablespoons molasses
31/3 cups bread flour
2/3 cup rolled oats
2/3 cup whole wheat flour
2/3 cup raw sunflower seeds
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Place all the ingredients in the bread 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.)
2. 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.
 ZUNI INDIAN BREAD

This is a recipe similar to ones made by the Pueblos, baked in an outdoor

adobe beehive oven called a horno. Use any fine or medium stone-ground
yellow, blue, white, or red cornmeal, all used for baking in the Pueblo
villages of the American Southwest. Let this bread cool completely before
you slice it.

1½-POUND LOAF

1 cup buttermilk
1 large egg
2 tablespoons sunflower seed oil
2 cups bread flour
2/3 cup whole wheat flour
1/3 cup cornmeal
½ cup raw sunflower seeds
2 tablespoons dark brown sugar
1½ tablespoons gluten
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups buttermilk

1 large egg
3 tablespoons sunflower seed oil
2½ cups bread flour
1 cup whole wheat flour
½ cup cornmeal
2/3 cup raw sunflower seeds
3 tablespoons dark brown sugar
2 tablespoons gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the
Whole Wheat cycle; press Start. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 ORANGE-CUMIN BREAD

Cumin is a familiar spice in Mediterranean baking. The strongly aromatic

seeds are harvested from an umbellifer similar to caraway, which has been
cultivated since ancient times. Cumin acts as a foil to the fruity tang of
oranges in this bread. This loaf makes beautiful, out-of-the-ordinary toast,
as the warmth of the toaster brings out the flavor of the cumin.

1½-POUND LOAF

½ cup orange juice

2/3 cup fat-free milk
3 tablespoons butter, cut into pieces
22/3 cups bread flour
1/3 cup whole wheat flour
¼ cup light brown sugar
1 tablespoon gluten
1½ teaspoons cumin seed, crushed in a mortar and pestle
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

2/3 cup orange juice

⅞ cup fat-free milk
4 tablespoons butter, cut into pieces
3½ cups bread flour
½ cup whole wheat flour
1/3 cup light brown sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons cumin seed, crushed in a mortar and pestle
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
 cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.) The dough ball will be firm and smooth, yet springy.
2. 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.
 MOROCCAN BREAD WITH SESAME AND ANISEED (KISRA)

For Moroccan-inspired meals, make a loaf of kisra with the flavors of

sesame and anise. It is traditionally shaped in thick, flattened discs like
pita, but without the pocket. Use a coarse whole wheat flour, preferably
stone-ground, to obtain the proper texture. The bread is meant to be dense
to use for scooping up the tagine or serving with Hummus.
Makes 2 round loaves

1½-POUND LOAF

1¼ cups water
2¾ cups bread flour
½ cup whole wheat flour
2 teaspoons sesame seeds
2 teaspoons aniseeds
2 teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
2 tablespoons yellow cornmeal, for sprinkling

2-POUND LOAF

1½ cups water
31/3 cups bread flour
2/3 cup whole wheat flour
1 tablespoon sesame seeds
1 tablespoon aniseeds
2½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
2 tablespoons yellow cornmeal, for sprinkling

1. Place all the dough ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle; press Start.
2. Turn the dough out onto a work surface and divide it into 2 equal
portions. Knead each portion into a ball and let rest for 10 minutes
 covered with a clean tea towel. With your fingers, moisten the surface
of each dough ball with some olive oil; press with your palm to flatten
each into a disc 1-inch thick and 6 inches in diameter. Dust the work
surface with a bit of flour to keep the dough from sticking to it and
cover the discs with the towel. Let rest for 1½ to 2 hours, until puffy.
Prick the surface of each loaf with the tines of a fork.
3. Preheat the oven to 400°F. Sprinkle a baking sheet with cornmeal and
place the loaves on the baking sheet.
4. Immediately place the loaves in the oven (it won’t be up to temperature
or hot yet) and bake for exactly 12 minutes. Reduce the oven
temperature to 300°F and bake for an additional 35 to 40 minutes or
until the breads are brown and sound hollow when tapped on the bottom
with your finger. Remove to a rack to cool before cutting into wedges to
serve.
 POTATO BREAD WITH CARAWAY SEEDS

Caraway is one of the prominent seasonings of Hungarian baking. This is

one of the most famous Hungarian breads, often served alongside a good
gulyás (beef and green pepper stew), with stuffed cabbage with tomato
sauce, or accompanying pork chops baked on a bed of sauerkraut. I use a
potato water made with instant mashed potatoes in combination with potato
starch flour. If you have potato water left over from making mashed
potatoes, use it instead of the instant flakes.

1½-POUND LOAF

11/3 cups warm water

2 tablespoons instant potato flakes
1½ tablespoons butter or lard
22/3 cups bread flour
1/3 cup potato starch flour
1½ tablespoons sugar
2 teaspoons gluten
2 teaspoons caraway seeds
1½ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

12/3 cups warm water

3 tablespoons instant potato flakes
2 tablespoons butter or lard
3½ cups bread flour
½ cup potato starch flour
2 tablespoons sugar
1 tablespoon gluten
1 tablespoon caraway seeds
2 teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
1. Place the instant potato flakes in the water in a bowl. Let stand for 5
minutes. The flakes will expand and soften, and the water become
cloudy.
2. Place the ingredients in the pan according to the order in the
manufacturer’s instructions, adding the potato water with the butter or
lard as the liquid ingredients. Set crust on dark and program for the
Quick Yeast Bread or Rapid cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.) The dough ball will be smooth
and soft. If the dough rises more than two-thirds of the way up the pan,
gently deflate the dough a bit. This will keep the dough from hitting the
window during baking.
3. 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.
 MATCHA MILK BREAD

This isn’t a traditional Japanese milk bread—the milk and flour aren’t
cooked on the stovetop before being added to the other ingredients—but the
texture is still soft and fluffy. Matcha (also Japanese) is made from finely
ground dried green tea leaves and adds a lovely green color and earthy,
mellow taste to the bread. The green color comes from chlorophyll in the
teas, and this potent powder is very popular for its health benefits.

1½-POUND LOAF

1 cup warm milk

3 tablespoons melted butter
3 tablespoons sugar
2 tablespoons matcha
2 tablespoons milk powder
1 teaspoon salt
3 cups white bread flour
1 tablespoon gluten
1¾ teaspoons SAF or 2¼ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups warm milk

¼ cup melted butter
¼ cup sugar
22/3 tablespoons matcha
22/3 tablespoons milk powder
11/3 teaspoons salt
4 cups white bread flour
1 tablespoon plus 2 teaspoons gluten
2½ teaspoons SAF or 1 tablespoon bread machine yeast

1. 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. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.

THE RIGHT INGREDIENT: FATS USED IN BREADS

Fat brings out the flavor, provides the desirable mouthfeel, and makes the texture of
bread softer, especially sandwich-type loaves made in the bread machine. Remember
that in most cases it is not the type of fat you use, but the proportions. I found that
recipes made by hand that usually needed no fat did need a dab when adapted to the
bread machine to keep the texture soft and balance out the other ingredients. Fat
lubricates the developing gluten and makes a loaf that slices without tearing or falling
apart.

Use butter or margarine for delicate, rich breads with beautiful crusts, croissants, and
sweet breads. Use vegetable oil such as sunflower, canola, corn, or safflower for
hearty, whole-grain breads; good olive oil for Italian or low-cholesterol breads;
peanut and sesame oils for Asian-inspired breads; and nut oils, such as hazelnut,
walnut, pecan, and pistachio, for artisan and sweet breads.

Cut the butter into pieces before placing it in the bread pan; the mixing action will
incorporate it evenly. To substitute oil for butter in a recipe, reduce the amount of
liquid by 1 tablespoon to balance the recipe.
 MIXES AND SOME SPECIAL BREADS
CREATED FROM THEM
When experimenting with the types of breads you can make in your bread
machine, you may well want to taste the different commercial boxed mixes
that are available. Most small mills package some sort of bread machine
mix made of their own flours, which is a real treat. All brands seem to
offer homestyle or country white breads and hearty or honey whole wheat
breads. Most mixes include bread boosters like gluten, lecithin, vitamin C,
and malted barley flour.

Mixes contain their own yeast packets. If you are tempted to add a pinch
more yeast, don’t. When I did so, the breads rose too fast and were too
delicate after baking. Sometimes, I did add a few tablespoons more liquid
without any disastrous results and some gluten if none was listed in the
ingredients on the side panel.

If you want to make a 2-pound loaf, use one and a half 1-pound mixes. I did
find, though, that the 1½-pound loaf is a good-sized loaf. Bread mixes can
be mixed on the Dough cycle and hand-shaped into loaves to place in bread
pans and bake in the oven.
Although every so often I want a plain bread from a mix, I found that the
mixes dress up well. Don’t hesitate to add your favorite ingredients to make
a personalized loaf. To a plain country white dough, I added a tablespoon of
hazelnut oil and then pressed the dough out on a baking sheet as for a
focaccia, dimpled it after it was risen, and poured a lot of hazelnut oil all
over the top. Then I sprinkled it with crumbled dried marjoram and coarse
salt and baked it. It turned out chewy and the crust was incredible soaked
with the nut oil. Have a little bit of marinara sauce left over from dinner?
Let a French or Italian dough rise on the pan, dimple it, and spread with
some of the marinara. I had some Parmesan cheese, which I sprinkled on
top, and baked a wonderful pizza bread. I used the same dough and pressed
fresh blueberries into the top, then sprinkled the whole thing with raw sugar
before baking. It was fabulous for breakfast. You could use hazelnut oil or
another nut oil. I was really impressed with the bread I got using a mix as
the base and often shaped it and baked it in my oven after mixing it in the
bread machine.

When you make the recipes that follow, or experiment with your own
additions to mixes, always open the lid and test the dough with a spatula 10
minutes into the kneading cycle, just as for other bread machine recipes.
Often one to three teaspoons of water need to be added. Use the following
recipes as a guide (with any type of mix you like as the base) to creating
unique breads in a flash. No one will ever guess they came from a mix.
 FRESH HERB BREAD

1½-POUND LOAF

1 cup plus 2 tablespoons water (for 14-ounce mix) or 1¼ cups water (for 1-pound mix)
One 14-ounce or 1-pound box white or whole wheat bread machine mix
½ cup chopped fresh herbs, any combination of parsley, chervil, basil, marjoram, sage,
chives, mint, thyme, or lovage
¼ cup chopped hazelnuts
Grated zest of 1 lemon
2 teaspoons gluten
1 yeast packet (included in mix)

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start.
2. 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.
 TOMATO FLATBREAD WITH MARJORAM
Makes 1 focaccia

1½-POUND LOAF

FOR THE DOUGH:

1 cup plus 2 tablespoons (for 14-ounce mix) or 1¼ cups (for 1-pound mix) crushed
tomatoes with their liquid or tomato sauce
2 tablespoons olive oil
One 14-ounce or 1-pound box white or whole wheat bread machine mix
1 yeast packet (included in mix)
Olive oil, for brushing
Yellow cornmeal, for sprinkling

FOR THE TOPPING:

¼ cup extra-virgin olive oil
1 tablespoon dried marjoram, crushed
2 teaspoons dried basil, crushed
Coarse sea salt, for sprinkling

1. Place all the dough ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle; press Start.
The dough will be pink.
2. Brush a rectangular baking sheet with some olive oil and sprinkle with
cornmeal. When the machine beeps at the end of the cycle, immediately
remove the bread pan and turn the dough out onto the baking sheet.
With oiled fingers or a rolling pin, press and flatten the dough into a 1-
inch-thick oval. Cover with plastic wrap and let rise at room
temperature until doubled in height and puffy, 40 minutes.
3. Twenty minutes before baking, place a baking stone on the lowest rack
of a cold oven and preheat it to 400°F.
4. With your fingers held open, press into the dough all the way to the
baking sheet to dimple. Drizzle with the ¼ cup olive oil and sprinkle
with the herbs and coarse salt. Bake for 18 to 23 minutes, until
browned. Serve cut into squares with kitchen shears the day it is made,
warm or at room temperature.
 RED WINE–WALNUT WHOLE WHEAT BAGUETTES
Makes 2 baguettes

1½-POUND LOAF

½ cup water (for 14-ounce mix) or ¾ cup water (for 1-pound mix)
¼ cup plus 1 tablespoon (for 14-ounce mix) or ½ cup plus 1 tablespoon (for 1-pound mix)
dry red wine, such as Merlot
One 14-ounce or 1-pound box whole wheat bread machine mix
½ cup chopped walnuts
1 yeast packet (included in mix)

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle; press Start.
2. Grease an 18 x 2-inch wide baguette tray. When the machine beeps at
the end of the Dough cycle, scrape the wet dough out with a dough card
onto a floured work surface. Knead a few times with your dough card.
Divide the dough into 2 equal portions. Flatten each portion into a thin
10 x 6-inch rectangle with the palm of your hand. Starting at a long end,
roll up each, using your thumbs to help roll tightly. With the side of
your hand, define a depression lengthwise down the center of the dough.
Repeatedly fold the dough over in thirds the long way to make a tight
log and pinch seams to seal. Stretch each log by rolling it on the table
back and forth with your palms a few times to elongate. Gently transfer,
seam-side down, to the prepared pan. No dough will hang over the ends
of the pans. Cover loosely with a clean tea towel and let rise at room
temperature until doubled in bulk, about 40 minutes.
3. Twenty minutes before baking, line the center rack of the oven with a
baking stone or tiles and preheat the oven to 450°F.
4. With a small, sharp knife, slash the surface 3 or 4 times on the diagonal,
no more than ¼-inch deep. Place the pan directly on the stone and bake
for 20 to 25 minutes or until the surfaces of the loaves are a deep golden
brown and sound hollow when tapped with your finger. Remove the
loaves from the pans immediately to a cooling rack. Eat hot or within 2
hours.
 GREEN CHILE BREAD
Makes 1 loaf

1½-POUND LOAF

FOR THE DOUGH:

1 cup plus 2 tablespoons water (for 14-ounce mix) or 1¼ cups water (for 1-pound mix)
1 tablespoon olive oil or walnut oil
One 14-ounce or 1-pound box white or whole wheat bread machine mix
1 yeast packet (included in mix)

FOR THE FILLING:

¼ cup mayonnaise
½ cup chopped scallions
8 ounces Monterey Jack cheese, grated (2 cups)
½ cup canned roasted green chiles, drained and chopped
Yellow cornmeal, for sprinkling

1. Place all the dough ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle; press Start.
2. Line a baking sheet with parchment paper and sprinkle it with cornmeal.
When the machine beeps at the end of the cycle, turn the dough out onto
a lightly floured work surface. Pat into a 10 x 16-inch rectangle. Spread
with the mayonnaise and sprinkle with the scallions. Sprinkle with the
cheese and green chiles. Fold the 2 short ends of the dough into the
center and bring up the 2 long ends to encase the filling. Pinch the
seams to seal. Place on the baking sheet, seam-side down. Cover loosely
with plastic wrap and let rise at room temperature for 20 minutes.
3. Preheat the oven to 375°F.
4. With a small sharp knife, slash the tops with 3 diagonal slashes down
the top to expose the filling. Bake until golden brown, 30 to 35 minutes.
Cool on the pan and serve at room temperature (let the cheese firm up),
sliced with a serrated knife.
 FIG AND WALNUT BREAD

1½-POUND LOAF

1 cup water (for 14-ounce mix) or 1 cup plus 2 tablespoons water (for 1-pound mix)
One 14-ounce or 1-pound box white bread machine mix
2 teaspoons gluten
1 yeast packet (included in mix)
¾ cup chopped dried figs
¼ cup chopped walnuts

1. Place the ingredients, except the figs and walnuts, in the pan according
to the order in the manufacturer’s instructions. Set crust on dark and
program for the Basic or Fruit and Nut cycle; press Start. When the
machine beeps, or between Knead 1 and Knead 2, add the figs and
walnuts.
2. 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.
 POLISH POPPY SEED BREAD

1½-POUND LOAF

1 cup (for 14-ounce mix) or 1 cup plus 2 tablespoons (for 1-pound mix) fat-free milk
1 egg yolk
1 teaspoon almond extract
One 14-ounce or 1-pound box white bread machine mix
½ cup chopped slivered blanched almonds
1/3 cup currants
1 tablespoon poppy seeds
1 tablespoon light brown sugar
2 teaspoons gluten
1 yeast packet (included in mix)

1. 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.
2. 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.
 SAVORY VEGETABLE AND FRUIT BREADS
I remember the first time I had a vegetable in bread—it was zucchini
bread, a quick bread. I couldn’t believe a vegetable could take on such a
different character. The vegetable lent not only a wonderful flavor to the
bread but also added a very special kind of moisture to it. From then on, I
began to make quick breads with carrots, sweet potato, pumpkin, and
corn. The first yeast bread I ever made with vegetables was one that called
for potatoes. Then I made a recipe from my favorite British food writer,
Jane Grigson, that paired raw onions with walnuts. It was fantastic.

From then on, I began to see the edible stems, roots, fruits, and leaves that
we call vegetables—things like tomatoes, pumpkin, winter squash,
parsnips, spinach, and garlic—as dominant ingredients in yeast breads
rather than strictly as toppings or fillings, as for pizza or ravioli. The
vegetables lend their characteristic flavors, along with a full palate of muted
colors.
Yeast breads that contain vegetables and sweet fruits carry the aura of being
extra healthy by including optimum nourishment in a loaf. Fruit, often
thought of as a sweet bread ingredient, complements savory breads, too.
Bakers have been fortifying breads with their garden produce for millennia.
The Egyptians were creative bakers and loved to put onion, the lily of the
Nile, in their breads. Small cakes of pounded cereal, onion, and poppy
seeds have been found in archaeological digs at the Swiss lakeside
dwellings. The combination of such a variety of products we get from the
earth blend together to make truly good breads.
 BLACK OLIVE BREAD

This is a rustic bread that will have a different character depending on what
type of olive you use: canned California black olives, the mildest; Greek
Kalamata, soft-fleshed and strong-flavored; intense jet-black Moroccan
blacks; or purple-black Alfonsos from Chile. Just remember to pit the olives
first, or the bread will be full of surprises! Drain the olives well on paper
towels before adding them, or you will have to add a bit more flour to soak
up the brine. This bread is made on the French Bread cycle to give it three
full rises.

1½-POUND LOAF

1⅛ cups fat-free milk

¼ cup olive oil
1 tablespoon honey
2½ cups bread flour
½ cup rye flour
1 tablespoon plus 1 teaspoon gluten
½ teaspoon salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
1 full cup pitted black olive pieces

2-POUND LOAF

11/3 cups fat-free milk

1/3 cup olive oil
1½ tablespoons honey
3¼ cups bread flour
¾ cup rye flour
1 tablespoon plus 2 teaspoons gluten
¾ teaspoon salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1¼ full cups pitted black olive pieces
1. Place the ingredients, except the olives, in the pan according to the
order in the manufacturer’s instructions. Set crust on medium and
program for the French Bread cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.) The dough ball will be slightly
sticky. Halfway through Knead 2, open the machine and add the olives.
If you like big chunks of olives, press Pause at the beginning of Rise 1
instead, remove the dough, pat it into a rectangle, and sprinkle with the
olives. Roll up the dough and gently knead a few times to distribute the
olives. Return the dough ball to the machine and press Start to resume
the rising.
2. 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.
 PAIN D’AIL

In Provence, garlic is said to be the everyman’s spice. Simply a garlic

French bread, this is a good dinner bread. You can also use roasted garlic
in this bread, if you wish; the flavor will be more subdued. This bread is
good served with roasted meats and rice casseroles.

1½-POUND LOAF

3 cloves garlic, crushed

2 tablespoons unsalted butter, at room temperature
1¼ cups water
3⅛ cups bread flour
1 tablespoon gluten
1 tablespoon sugar
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

4 cloves garlic
3 tablespoons unsalted butter, at room temperature
1½ cups water
4 cups bread flour
1 tablespoon plus 1 teaspoon gluten
1½ tablespoons sugar
1¾ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Peel the garlic cloves and press into the butter. Mash together.
2. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Add the garlic butter with the liquid
ingredients. Set crust on medium and program for French Bread cycle;
press Start. (This recipe may be made using the Delay Timer.)
3. 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.
 BALSAMIC–CARAMELIZED ONION BREAD

This bread is the brainchild of my tester, Mary Anne McCready. Slow

cooking onions and balsamic vinegar makes for a sweet addition to a
savory bread. This bread is aromatic with a nice, crunchy dark brown crust.

1½-POUND LOAF

FOR THE ONIONS:

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 large onion (about ¾ pound) thinly sliced

FOR THE DOUGH:

¾ cup water
1 tablespoon sugar
2½ cups bread flour
½ cup light or medium rye flour
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

FOR THE ONIONS:

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 large onion (about ¾ pound) thinly sliced

FOR THE DOUGH:

1 cup water
5 teaspoons sugar
31/3 cups bread flour
2/3 cup light or medium rye flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. To prepare the onions, place the olive oil and vinegar in a medium sauté
pan. Add the onions. Slowly cook over low heat for about 20 minutes,
stirring occasionally, until the onions are limp and soggy; do not brown.
Pour off any excess liquid into a measuring cup and add water to make
the liquid measurement for the dough. Set the onions aside to cool to
room temperature.
2. To make the dough, place the dough 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 Fruit and Nut cycle; press Start. (This
recipe is not suitable for use with the Delay Timer.) When the machine
beeps, or between Knead 1 and Knead 2, add the caramelized onions.
The dough will initially look dry, so don’t be tempted to add liquid;
there will be plenty in the onions.
3. 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.
 TOMATO BREAD

This tomato bread calls for dried tomatoes. During the drying process, the
acid that is present in fresh tomatoes is removed, making this vegetable/fruit
easier to digest. Use the imported Italian tomato paste in a tube if you can
find it (sometimes stashed at the deli counter), although canned tomato
paste is fine. This bread is good with all sorts of cheeses and is nice shaped
into baguettes and baked in the oven.

1½-POUND LOAF

1¼ cups water
3 tablespoons tomato paste
1/3 cup chopped oil-packed sun-dried tomatoes, with their oil
2¾ cups bread flour
½ cup whole wheat flour
1½ tablespoons gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups water
¼ cup tomato paste
½ cup chopped oil-packed sun-dried tomatoes, with their oil
32/3 cups bread flour
2/3 cup whole wheat flour
2 tablespoons gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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. (This recipe may be made using the
Delay Timer.)
2. 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.
 CREOLE TOMATO BREAD

Creole and Cajun cooking are often confused, which is understandable

considering they hale from the same area—Louisiana and most notably,
New Orleans. One big difference is Creole food usually contains tomato,
and Cajun cooking does not. The tomato paste in this recipe adds a reddish
tinge to the bread and a wonderful, sweet complexity, so don’t leave it out.
Cut a couple thick slices, grill them with a bit of olive oil, and make pulled
pork sandwiches with creamy slaw for a spectacular comfort food feast with
loved ones.

1½-POUND LOAF

1 cup warm milk

2 tablespoons tomato paste
1½ tablespoons melted butter, cooled
1 tablespoon sugar
1 tablespoon Creole spice
1¼ teaspoons salt
¼ teaspoon onion powder
3 cups white bread flour
1 tablespoon gluten
¾ teaspoon SAF or 1¼ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups warm milk

5 teaspoons tomato paste
2 tablespoons melted butter, cooled
4 teaspoons sugar
4 teaspoons Creole spice
1¾ teaspoons salt
½ teaspoon onion powder
4 cups white bread flour
1 tablespoon plus 2 teaspoons gluten
1½ teaspoons SAF or 2 teaspoons bread machine yeast
1. 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. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 VIBRANT BEET BREAD

Beets are a vegetable on the rise in many culinary circles for its glorious
color; earthy, sweet taste; and health benefits. Using this vegetable in bread
just makes sense. Beets are a natural coloring agent applied in many places
such as textile production, hair dye, and of course, baking. Where do you
think red velvet cake gets its color from traditionally? Try all the different
beet colors—yellow, gold, red, and purple—for a pretty array of breads.

1½-POUND LOAF

¾ cup warm water

1 cup finely grated raw peeled beetroot
1½ tablespoons melted butter, cooled
1½ tablespoons sugar
1 teaspoon salt
1 teaspoon chopped fresh thyme
3 cups white bread flour
1 tablespoon gluten
1 teaspoon SAF or 1½ teaspoons bread machine yeast

2-POUND LOAF

1 cup warm water

1 cup finely grated raw peeled beetroot
2 tablespoons melted butter, cooled
2 tablespoons sugar
1½ teaspoons salt
1½ teaspoons chopped fresh thyme
4 cups white bread flour
1 tablespoon plus 2 teaspoons gluten
1½ teaspoons SAF or 2 teaspoons bread machine yeast

1. 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. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 SWEET POTATO BREAD

This is a surprise bread, bright orange with bits of tart cranberries

throughout. Some people like to add ⅛ cup finely chopped pecans along
with the cranberries. It is not a sweet bread, so you can serve it with dinner
and for sandwiches. You can make the sweet potato puree yourself by
putting fresh-baked or leftover baked sweet potatoes through a food mill or
a food processor. Or you can use canned, vacuum-packed sweet potatoes.
One 9-ounce can drained and mashed will yield ¾ cup.

1½-POUND LOAF

½ cup fat-free milk

¾ cup pureed sweet potatoes
3 tablespoons sour cream
3 cups bread flour
1 tablespoon gluten
1½ teaspoons salt
Grated zest of 1 orange
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
2/3 cup fresh whole cranberries

2-POUND LOAF

2/3 cup fat-free milk

1 cup pureed sweet potatoes
¼ cup sour cream
4 cups bread flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
Grated zest of 1 orange
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
⅞ cup fresh whole cranberries

1. Place the ingredients, except the cranberries, in the pan according to the
order in the manufacturer’s instructions. Set crust on medium and
 program for the Basic or Fruit and Nut cycle; press Start. (This recipe is
not suitable for use with the Delay Timer.) When the machine beeps, or
between Knead 1 and Knead 2, add the cranberries; they will break up
some with the action of the blade.
2. 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.
 TAHINI BREAD

Tahini is a delectable sesame paste traditionally found in Middle Eastern

cuisine. Hulled sesame seeds are toasted and ground with oil into a
fragrant creamy butter. The scent of this bread will fill your entire home;
you may be tempted to cut a slice before it is completely cooled. The hint of
honey adds depth to the flavor, and the whole wheat flour base means the
bread is robust enough for super loaded sandwiches.

1½-POUND LOAF

11/3 cups warm water

2 tablespoons tahini
1 tablespoon olive oil
2 teaspoons honey
½ teaspoon salt
3½ cups whole wheat flour
1 tablespoon gluten
1¾ teaspoons SAF or 2¼ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups warm water

3 tablespoons tahini
4 teaspoons olive oil
1 tablespoon honey
2/3 teaspoon salt
42/3 cups whole wheat flour
1 tablespoon plus 2 teaspoons gluten
2½ teaspoons SAF or 1 tablespoon bread machine yeast

1. 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. (This recipe may be made using the
Delay Timer.)
2. 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.
 ZA’ATAR BREAD

Za’atar is a Middle Eastern spice blend characterized by its vibrant mix of

textures and flavors. As with other blends, the exact ingredients can vary
depending on the region, but you can generally find dried oregano, dried
orange zest, dill, marjoram, thyme, toasted sesame seeds, and citrusy
sumac. If you are lucky, your blend will also include za’atar or hyssop,
which grows wild in the Levant and is the inspiration for this trendy
ingredient.

1½-POUND LOAF

1¼ cups warm water

2 tablespoons brown sugar
1½ tablespoons olive oil
2 teaspoons za’atar seasoning
1 teaspoon salt
2 cups whole wheat flour
1¼ cups white bread flour
1 tablespoon gluten
1 teaspoon SAF or 1½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups warm water

2½ tablespoons brown sugar
2 tablespoons olive oil
1 tablespoon za’atar seasoning
1 teaspoon salt
22/3 cups whole wheat flour
12/3 cups white bread flour
1 tablespoon plus 2 teaspoons gluten
1½ teaspoons SAF or 2 teaspoons bread machine yeast

1. 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. (This recipe may be made using the
Delay Timer.)
2. 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.
 ZUCCHINI BREAD

Zucchini have grown in the Americas since the Aztecs, long before they
were known as Italian summer squash. The shredded raw vegetable makes
for a colorful, flavorful dinner bread, adding considerable moisture to the
dough. Try this bread for grilled cheese sandwiches.

1½-POUND LOAF

¾ cup fat-free milk

1 cup shredded zucchini (4 ounces)
2 tablespoons olive oil
2 cups bread flour
1 cup whole wheat flour
1 tablespoon dark brown sugar
Grated zest of 1 lemon
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1 cup fat-free milk

1½ cups shredded zucchini (6 ounces)
3 tablespoons olive oil
22/3 cups bread flour
11/3 cups whole wheat flour
2 tablespoons dark brown sugar
Grated zest of 1 lemon
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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.)
2. 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.
 KALE HERB SODA BREAD

Kale—and other leafy dark greens—are common ingredients in baked

goods because they add heaps of pretty green color to the finished product.
The actual flavor of kale becomes almost indistinguishable during the
baking process, so the addition of fresh herbs is essential. Hemp seeds add
a protein boost and a hint of nuttiness to this soft loaf.

1½-POUND LOAF

1 cup plus 2 tablespoons warm water

1½ cups chopped kale leaves; woody stems removed
1½ tablespoons sugar
2 teaspoons melted butter
1 teaspoon salt
3 cups white bread flour
3 tablespoons hemp seeds
2 teaspoons chopped fresh herbs (rosemary, thyme, oregano, dill)
1 tablespoon gluten
1½ teaspoons SAF or 2 teaspoons bread machine yeast

2-POUND LOAF

1½ cups warm water

2 cups chopped kale leaves; woody stems removed
2 tablespoons sugar
1 tablespoon melted butter
1½ teaspoons salt
4 cups white bread flour
¼ cup hemp seeds
1 tablespoon chopped fresh herbs (rosemary, thyme, oregano, dill)
1 tablespoon plus 2 teaspoons gluten
1¾ teaspoons SAF or 2¼ teaspoons bread machine yeast

1. Place the water and kale in a blender or use an immersion blender and
pulse until the kale is finely chopped.
2. Add the kale mixture and 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. (This recipe is not suitable
for use with the Delay Timer.)
3. 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.
 CHERRY–WHEAT BERRY BREAD

This wonderful bread is a slightly sweet loaf that makes really good turkey
sandwiches the day after Thanksgiving.

1½-POUND LOAF

1/3 cup wheat berries

1 cup water
1 cup water
1 large egg white
2 tablespoons canola oil
¼ cup honey
3 cups bread flour
2 teaspoons gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
½ cup tart dried cherries tossed with 1 tablespoon flour

2-POUND LOAF

½ cup wheat berries

1 cup water
1¼ cups water
1 large egg white
3 tablespoons canola oil
1/3 cup honey
4 cups bread flour
1 tablespoon gluten
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast
2/3 cup tart dried cherries tossed with 1 tablespoon flour

1. Combine the wheat berries and the 1 cup of water in a saucepan. Bring
to a boil. Reduce the heat, partially cover, and simmer for about 45
 minutes, until chewy and tender. Drain off the excess water and let cool
to warm.
2. Place the ingredients, except the wheat berries and cherries, in the pan
according to the order in the manufacturer’s instructions. Set crust on
dark and program for the Basic cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.) When the machine beeps, or at
the pause between Knead 1 and 2, add the wheat berries and the
cherries. The dough ball will be quite soft and nubby.
3. 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.
 PRUNE BREAD

In this recipe, prunes will integrate right into the dough. I like to buy the
vacuum-packed cans of pitted prunes (they are very moist); if the ones you
buy are drier, soak the prunes in hot water for an hour and drain them
before chopping. Some people don’t consider this bread complete without
nuts, so go ahead and add ¼ cup chopped walnuts or pecans, if you must.
This excellent bread is good spread with cream cheese or toasted.

1½-POUND LOAF

1⅛ cups water
3 tablespoons unsalted butter, cut into pieces
2¼ cups bread flour
¾ cup whole wheat flour
2 tablespoons light brown sugar
1 tablespoon gluten
1¼ teaspoons salt
1 teaspoon ground cinnamon
¼ teaspoon fresh-ground nutmeg
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
9 pitted prunes (about 3 ounces), chopped

2-POUND LOAF

1½ cups water
4 tablespoons unsalted butter, cut into pieces
2¾ cups bread flour
1¼ cups whole wheat flour
3 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon gluten
1¾ teaspoons salt
1¼ teaspoons ground cinnamon
1/3 teaspoon fresh-ground nutmeg
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
12 pitted prunes (about 4 ounces), chopped
1. Place the ingredients, except the prunes, in the pan according to the
order in the manufacturer’s instructions. Set crust on dark and program
for the Basic or Fruit and Nut cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.) When the machine beeps, or
between Knead 1 and Knead 2, add the prunes. If you like big chunks of
prunes, press Pause at the beginning of Rise 1, remove the dough, pat it
into a rectangle, and sprinkle with the prunes. Roll up the dough and
gently knead it a few times to distribute the prunes. Return the dough
ball to the machine and press Start to resume the rising.
2. 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.
LEFTOVER BREAD COOKERY

PORK CHOPS WITH CRANBERRY PRUNE STUFFING

Pork, cranberries, and prunes—it is a toothsome combination. Buy the wonderfully thick-
cut pork chops for this entrée. It is a convenient dinner, baked in the oven. Serve the pork
chops with roasted potatoes and homemade applesauce.

Serves 4

¼ loaf homemade white, whole wheat, Prune Bread, or other flavored bread
2 tablespoons olive oil
1 large or 2 medium shallots, chopped
Grated zest of 1 orange
1 teaspoon chopped fresh sage
½ cup canned whole cranberry sauce
1/3 cup chopped pitted prunes
½ cup canned chicken broth
4 loin pork chops, 1 to 2 inches thick, bone-in

1. Preheat the oven to 350°F.

2. Cut the bread into chunks and whirl in the food processor to
make about 1⅓ cups fresh breadcrumbs. In a medium sauté
pan, heat the olive oil and cook the shallots until limp, but
not browned, 5 minutes. Turn off the heat. Add the orange
zest, sage, cranberry sauce, prunes, and 3 to 4 tablespoons of
chicken broth to moisten; stir to combine.
3. Oil the bottom of a shallow roasting pan or baking dish. With
a small sharp knife, make a pocket in each chop by cutting
from the outer side of the meat through the center to the
bone. Season inside and out with salt and pepper. Stuff each
pocket with a quarter of the stuffing. Lay side by side in the
baking dish and pour the remaining chicken broth over.
4. Cover with foil and bake for 30 minutes. Uncover and bake
for 25 to 30 minutes longer or until the pork chops are
tender. Serve immediately.
 VEGAN AVOCADO BREAD

Avocado replaces the oil in this recipe and adds a lovely pale green tint to
this tender vegan bread, making it a perfect choice for finger sandwiches or
a brunch spread. The avocado should be very ripe and to preserve its color,
you can add a teaspoon of fresh lime juice to the mash. This bread is best
served completely cool, so the flavor mellows, so try to resist the tempting
smell right out of the machine.

1½-POUND LOAF

½ cup warm water

½ cup warm plant-based milk
1 small ripe avocado, mashed
3 tablespoons maple syrup
1½ teaspoon salt
3½ cups white bread flour
1 tablespoon gluten
2¼ teaspoons bread machine dry yeast

2-POUND LOAF

2/3 cup warm water

2/3 cup warm plant-based milk
1 medium ripe avocado, mashed
¼ cup maple syrup
2 teaspoons salt
42/3 cups white bread flour
1 tablespoon plus 2 teaspoons gluten
1 tablespoon bread machine yeast

1. 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. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 ROSEMARY–GOLDEN RAISIN BREAD

I go wild for this bread, even though at one time I didn’t like rosemary in
bread. A small amount of rosemary, never more, adds just a hint of herbal
flavor to this unusual Italian egg bread, often served for Easter. Pane
rosmarino is baked in the oven so that its crust can turn a luscious dark
brown.
Makes 1 round loaf

1½- OR 2-POUND-LOAF MACHINES

3 cups bread flour

1 teaspoon dried rosemary
2/3 cup water
¼ cup extra-virgin olive oil
2 large eggs
1/3 cup nonfat dry milk
¼ cup sugar
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
½ cup golden raisins

1. In the work bowl of a food processor, combine 1 cup of the flour with
the rosemary. Pulse to pulverize the rosemary.
2. Place the ingredients, including the rosemary flour but not the raisins, in
the pan according to the order in the manufacturer’s instructions.
Program for the Dough cycle; press Start.
3. Line a baking sheet with parchment paper. When the machine beeps at
the end of the cycle, using a dough scraper, turn the dough out onto a
clean work surface. Pat into an uneven oval loaf shape. Sprinkle with
the raisins and fold in half. Knead gently to distribute evenly. Even out
and smooth the dough. Shape into a tight round. Place on the baking
sheet and brush the top with olive oil. Cover loosely with plastic wrap
and let rise at room temperature until doubled in bulk, about 1 hour.
4. Twenty minutes before baking, preheat the oven to 350°F.
5. Brush the surface of the loaf again with olive oil, and, using a sharp
knife, slash an X on the top, no deeper than ½ inch. Bake in the center
of the oven for 30 to 35 minutes, until dark brown and the bottom
sounds hollow when tapped. Place the loaf on a rack. Let cool to room
temperature before slicing.
TECHNIQUE: HOW TO SHAPE AND BAKE SOFT DINNER ROLLS

Sure, we love focaccia and fresh loaves of rustic bread for dinner. But
American-style soft dinner rolls, shaped into a host of pretty, traditional
shapes, never go out of style or favor. The bread machine makes the dough
a snap.
Dinner roll dough is not the same as bread dough; it is a bit more delicate
and soft. The doughs have butter or margarine, milk, and sometimes egg for
richness. They don’t need to be worked hard like dough for a loaf, so dinner
roll recipes call for all-purpose flour. Not as much gluten is needed. They
have a fine crumb. While the hand shaping is not hard, there is a bit of
precision involved or else the rolls will look lopsided, even though little
irregularities will disappear as they puff in the oven. Look for the other
dinner roll recipes in this book, Virginia Light Rolls, an all-white flour
version, and Soft Whole Wheat Dinner Rolls, for similar doughs that can
also be baked in the beautiful shapes below. A basket of homemade dinner
rolls with your lunch or supper of roast turkey, ham, pork loin, or chicken
spells, well, you know, old-fashioned comfort and a grand day of baking.
 ◁ PARKER HOUSE ROLLS
Makes 16 rolls

Grease a 13 x 9-inch baking dish (if you use glass, reduce the oven heat by
25°F). Roll out the dough into a flat 12 x 12-inch square about ½-inch thick.
Using a 2½-inch round biscuit cutter with a smooth edge, cut out rounds.
Using the handle of a wooden spoon to mark the fold, press (not all the way
through) to make the ark lengthwise a little off-center, dividing the roll into
2 sections—one ⅓ of the area and the other ⅔. Brush with melted butter.
Fold the small half over the larger half. Press the folded edge gently with
your finger to adhere. Repeat with the remaining rounds. Place in the
baking pan, sides just touching. Let rise 45 minutes and bake for 25 to 28
minutes.
 ◁ SNAILS
Makes 8 rolls

Cut the dough in half and divide it into 8 equal portions. Roll each portion
into an 8-inch-long rope, ½ inch in diameter. Starting at one end and
holding the other edge stable, wind the strip of dough around itself to form
a loose spiral. Tuck the edge firmly under. Repeat with the remaining
portions. Place the snails about 2 inches apart on the baking sheet. Let rise
45 minutes and bake for 15 to 18 minutes.
 ◁ BUTTERHORNS
Makes 16 rolls

Cut the dough in half to make 2 equal portions. On a lightly floured work
surface, roll each half into a 10-inch circle. Brush with melted butter. With a
sharp knife or pastry wheel, cut each circle into 8 equal wedges. Beginning
at the wide end, firmly roll each wedge up toward the point. Place, point
side down, on the prepared baking sheets and curve the ends inward. Place
the rolls about 2 inches apart on the baking sheet. Let rise 45 minutes and
bake for 15 to 18 minutes.
 ◁ FANTAN ROLLS
Makes 12 rolls

Grease the cups of a standard muffin tin. With a rolling pin, roll the dough
into a rectangle 18 x 14 inches, ⅛-inch to ¼-inch thick. Brush the surface
with melted butter. Cut the rectangle in half lengthwise, then cut each half
into 3 long strips of equal width. Stack the strips on top of each other to
form a layered pile. With a sharp knife, cut in half. Cut each half into 6
equal portions. Place each portion in a muffin cup with the cut edge facing
up (they will fan open as they bake). Brush each with melted butter. Let rise
45 minutes and bake for 15 to 18 minutes.
BREAD PAN SHAPES

There are different shapes of pans on the bread machine market: a tall
cylindrical oval or cube, a vertical rectangle, and a long horizontal loaf,
which looks the most like a traditional loaf. Some bakers prefer the
cylindrical shape—it tends to mix better since there is less surface area on
the bottom of the pan, often eliminating the need to go in and scrape around
the edges of the pan for consistent mixing. The most common shape is the
vertical rectangle.

tall cylindrical cube

This is a rectangular shape, but it has tall sides and is not so far removed
from a cube. Vertical rectangle pans are known for having the dough collect
in one end of the pan and bake into a slope, but this is easy to avoid. Just
check the dough as it is rising and if you need to push it to the center, do so
using a rubber spatula. The long horizontal pans have the widest mixing
areas and usually have two kneading blades to mix effectively.
 vertical rectangle

I always cool any loaf right side up. For regular servings, turn a tall loaf on
its side to cut it into wedges or into slices (the slices fit nicely into plastic
sandwich bags). Slice the vertical rectangular and horizontal loaves as you
would a standard oven pan loaf. A 1½-pound loaf from any pan yields about
10 to 16 slices and a 2-pound loaf yields anywhere from 14 to 20 slices.

long horizontal loaf

LEFTOVER BREAD COOKERY

What do you do with leftover bread after you have eaten a multitude of sandwiches
and tons of toast? How much room is there in the freezer? Has every neighbor been
given a loaf? Were a few wayward crumbs thrown to visiting birds?

Fine dry or coarse fresh breadcrumbs are the best substance for coating meats,
eggplant, croquettes, and cheeses to make a crisp crust after sautéing.
Bread slices or soaked bread or rolls are used as a filling starch like pasta, or to line
casseroles, like a pastry crust, for savory stratas or sweet bread puddings.
In cubes, chunks, or coarse crumbs, bread is the main ingredient for meat and
vegetable stuffings; for fruit stuffings, as in baked apples; or to bulk out and bind
ingredients, as in meat loaf, meatballs, and crab cakes.
Toasted fresh breadcrumbs make a great crunchy and attractive topping for
roasted vegetables or for casseroles like macaroni and cheese. They also can be
tossed with pasta or in potato salad, offering a contrast in flavor and texture.
Breadcrumbs are used as a thickening agent in sauces like the tomato sauce for
moussaka and for skordalia, the wonderful Greek sauce for fish and vegetables
made with garlic, nuts, bread, and olive oil.
Without bread there would be no fondue or Welsh rabbit, made simply of melted
cheeses with bread.
Crunchy toasts are floated in soups, such as French onion, pan cotto, gazpacho
(bread, vinegar, tomatoes, and garlic pureed together for a cold soup), panada
(broth, vegetables, and bread baked until the bread absorbs the broth and eaten
with a spoon), and pistou (the French vegetable soup with a crouton coated with
pesto on the bottom).
Dry breadcrumbs are often used in place of flour to dust baking pans to keep cakes
and cheesecakes from sticking. They are important in separating layers of strudel
or phyllo dough, as in fruit strudels.
 CARROT BREAD WITH CRYSTALLIZED GINGER

Carrots are so sweet that no sugar is needed to make this bread. The
crystallized ginger melts into the bread and bursts with flavor in your
mouth. You can use leftover steamed carrots and puree them, or more
conveniently, use a jar of baby food carrots. This bread is sure to become a
favorite.

1½-POUND LOAF

3 tablespoons fat-free milk

One 6-ounce jar junior baby food strained carrots or ¾ cup pureed carrots
2 large eggs
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
¼ cup chopped crystallized ginger
1 tablespoon gluten
1½ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

¼ cup fat-free milk

One 6-ounce jar junior baby food strained carrots or ¾ cup pureed carrots
2 large eggs
3 tablespoons unsalted butter, cut into pieces
4 cups bread flour
1/3 cup chopped crystallized ginger
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 APPLESAUCE BREAD

Fruit purees have become very popular in bread. Use canned or homemade.
Be sure to adjust the liquid here, depending on how thick your applesauce
is. If the sauce is very watery, add a bit less apple juice. If you add the
optional brown sugar and ½ cup of chopped walnuts, this bread will be
especially good for toast. If you don’t add the sugar, the loaf will not be
sweet and can be served with a bratwurst, potato pancake, and sauerkraut
dinner.

1½-POUND LOAF

¼ cup apple juice

½ cup unsweetened applesauce
1 large egg
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
3 tablespoons light brown sugar, optional
1 tablespoon gluten
1½ teaspoons salt
1 teaspoon ground cinnamon or apple pie spice
1/3 teaspoon baking soda
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

½ cup apple juice

¾ cup unsweetened applesauce
1 large egg
3 tablespoons unsalted butter, cut into pieces
4 cups bread flour
¼ cup light brown sugar, optional
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
1¼ teaspoons ground cinnamon or apple pie spice
½ teaspoon baking soda
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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 Sweet Bread cycle; press Start. (This recipe is not suitable for
use with the Delay Timer.)
2. 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.
 STUFFING BREADS
Stuffings for meat and poultry are a satisfying part of a meal and have
universal appeal. They are comfort food. Stuffing enhances the flavor of a
bird and absorbs its juice as it roasts. In fact, bread has come to be
considered such a vital accompaniment to cooked birds that game birds
that aren’t stuffed, partridges or doves for example, are often placed,
bacon-wrapped, on a bed of sliced, toasted bread for serving.

Almost all day-old breads, whether white, whole wheat, multigrain, or

flavored, are excellent stuffing bases. Many of the flavored breads in this
chapter make especially nice stuffings. If you begin with a bread that is
already very savory, all you need to do is moisten the cubed bread with an
egg or broth and you have a stuffing. The recipes in this section have been
developed with just that in mind. This is not to say these stuffing breads
can’t be enjoyed out of hand—they are wonderful on their own. But I also
see them as flavorful, convenient cooking shortcuts, and I have included, in
this section as well as in the rest of the chapter and the book, some special
recipes that call for stuffings. For real convenience, keep a loaf of stuffing
bread in the freezer, at the ready.

Some hints for successful stuffings:

A 1½-pound loaf of bread will yield about 10 cups of cubes, and a 2-

pound loaf will yield about 12 cups of bread cubes.
Figure on 1 cup of stuffing per person. A 12-pound turkey will hold 4 to 5
cups stuffing; a Cornish hen will take about 1 cup; a large roasting
chicken or capon will hold 3 to 4 cups; pork chops or trout hold about a
½ cup.
Day-old bread is best for stuffings, unless your recipe calls for fresh. If
you do not have any day-old bread, you can dry your fresh bread for
stuffing. Cut it into ¾-inch cubes (with or without crusts) and scatter the
cubes on an ungreased baking sheet. Bake in a preheated 300°F oven
until they are crisp but not browned, about 10 to 20 minutes. Or place the
cubes on an ungreased baking sheet and leave them on the kitchen
counter, uncovered, to air-dry for 8 hours or overnight.
 CHICKEN STUFFING BREAD

Here is a basic stuffing bread for chicken. I use my favorite combination of

dried herbs from the garden to make it and then use it to stuff the cavity of a
whole bird or to push under the skin of boneless chicken breasts. But do try
this bread on its own, too. It is as good eaten out of hand as it is for
stuffing.

1½-POUND LOAF

1⅛ cups fat-free milk

2 tablespoons butter, cut into pieces
3 cups bread flour
1 tablespoon sugar
1 tablespoon gluten
2 tablespoons chopped fresh chives
1 tablespoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried thyme
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups fat-free milk

3 tablespoons butter, cut into pieces
4 cups bread flour
1½ tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
3 tablespoons chopped fresh chives
1½ tablespoons dried marjoram
1½ teaspoons dried basil
1½ teaspoons dried thyme
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 FRESH HERB AND NUT STUFFING BREAD

Fresh herbs, which are delicate and pungent, make a very different stuffing
bread than dried herbs do. Use your own combination of dill, chives,
oregano, marjoram, lovage, thyme, or chervil, combined with plenty of
parsley.

1½-POUND LOAF

1 cup plus 3 tablespoons water

1½ tablespoons walnut oil
3 cups bread flour
1 tablespoon light brown sugar
½ cup mixed fresh herbs, minced
¼ cup walnuts
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups plus 1 tablespoon water

2 tablespoons walnut oil
4 cups bread flour
1½ tablespoons light brown sugar
¾ cup mixed fresh herbs, minced
1/3 cup walnuts
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 FRESH HERB STUFFING BREAD WITH FENNEL SEED AND
PEPPER

You can choose your own herb mix for this bread. Use one or any
combination of parsley, basil, chervil, Spanish oregano, thyme, or
marjoram. Grind the black, white, or red peppercorns in a hand grinder;
you want coarse pieces. This bread can be used either the day it is made or
day-old for poultry stuffings.

1½-POUND LOAF

1⅛ cups water
2 tablespoons olive oil
2½ cups bread flour
½ cup whole wheat flour
1/3 cup chopped fresh herbs
3 tablespoons chopped walnuts or pine nuts
1½ tablespoons sugar
1½ tablespoons dry buttermilk powder
2 teaspoons gluten
1¼ teaspoons salt
1 teaspoon fennel seed
½ teaspoon grated lemon zest
½ teaspoon ground black, white, or red peppercorns
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1½ cups water
3 tablespoons olive oil
3 cups bread flour
1 cup whole wheat flour
½ cup chopped fresh herbs
4 tablespoons chopped walnuts or pine nuts
2 tablespoons sugar
2 tablespoons dry buttermilk powder
1 tablespoon gluten
1½ teaspoons salt
1¼ teaspoons fennel seed
¾ teaspoon grated lemon zest
¾ teaspoon ground black, white, or red peppercorns
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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 may be made using the Delay
Timer.)
2. 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.
 CORNMEAL STUFFING BREAD

Cornmeal stuffings are usually made with a baking powder corn bread, but
a yeasted one like this that incorporates corn kernels also works beautifully.
You can make this bread, have a few slices with dinner, and then cube and
freeze the rest to have on hand for stuffing. Use it to stuff a turkey or to fill
large, fresh Anaheim chiles before baking.

1½-POUND LOAF

One 11-ounce can corn with liquid

¼ cup buttermilk
2 tablespoons canola or olive oil
2 tablespoons honey
2 cups bread flour
1 cup yellow cornmeal
¼ cup minced fresh parsley
1½ tablespoons poultry seasoning
½ teaspoon garlic powder
1 tablespoon plus 1 teaspoon gluten
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

One 11-ounce can corn with liquid

1/3 cup buttermilk
3 tablespoons canola or olive oil
3 tablespoons honey
2¾ cups bread flour
1¼ cups yellow cornmeal
1/3 cup minced fresh parsley
1¾ tablespoons poultry seasoning
¾ teaspoon garlic powder
1 tablespoon plus 2 teaspoons gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. 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.
 PROSCIUTTO STUFFING BREAD

This bread makes a more assertive stuffing than the ones made just with
herbs since the prosciutto adds a strong salty flavor. Use coarsely ground
black pepper from your pepper grinder. Have the deli slice the prosciutto
paper-thin, then chop it before you add it to the bread pan. Be sure to store
this bread in the refrigerator, as the prosciutto makes it very perishable.
This is good with fish or chicken as a stuffing bread or to eat with soup and
salad.

1½-POUND LOAF

⅞ cup water
¼ cup olive oil
3 cups bread flour
3 ounces prosciutto, coarsely chopped
1 tablespoon gluten
1 tablespoon sugar
1 teaspoon ground black pepper
½ teaspoon salt
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast

2-POUND LOAF

1¼ cups water
1/3 cup olive oil
4 cups bread flour
4 ounces prosciutto, coarsely chopped
1 tablespoon plus 1 teaspoon gluten
1 tablespoon plus 1 teaspoon sugar
1¼ teaspoons ground black pepper
¾ teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

1. 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.)
2. 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.
 WHOLE TROUT WITH PROSCIUTTO STUFFING
This is a really fast entrée; once the bread is made, you have about 40 minutes from prep
to table. Of course, the fresher the better with trout; look for clear eyes, shiny skin, and
firm flesh. Plan to cook it the same day it is purchased or caught. Serve this entrée with
lemon rice and steamed baby green beans.

Serves 6

½ loaf Prosciutto Stuffing Bread

3 medium shallots, chopped
3 tablespoons olive oil
1/3 cup chopped fresh flat-leaf parsley
6 whole trout (about 1 pound each), cleaned with bone in and head and tail left on
Pinch of salt
Lemon wedges, for serving

1. Preheat the oven to 475°F.

2. Cut the bread into chunks and whirl in the food processor to
make about 3 cups fresh breadcrumbs. Heat the olive oil in a
medium sauté pan and cook the shallots until limp, but not
browned, about 5 minutes. Turn off the heat. Add the
breadcrumbs and the parsley; toss to combine.
3. Oil a large 14 x 12-inch shallow roasting pan or baking dish.
Sprinkle each trout inside and out with a bit of salt. Lightly
fill each cavity with the stuffing and rub each fish with some
olive oil. Lay side by side in the baking dish.
4. Bake for 15 to 18 minutes or until fish is opaque near the
bone when pierced with a knife. Serve immediately, with
lemon wedges on the side.
LEFTOVER BREAD COOKERY

STUFFED-UNDER-THE-SKIN ROAST CHICKEN

While this recipe has the stuffing strategically placed under the skin, if you
triple the stuffing recipe, you can stuff the cavity instead. Fresh
breadcrumbs are a must. Serve this chicken with garlic mashed potatoes.
Serves 4

FOR THE HERB STUFFING:

1 large shallot, minced
1 clove garlic, pressed
3 tablespoons butter or margarine
¼ cup chopped fresh flat-leaf parsley
1 tablespoon minced fresh herbs, such as tarragon, thyme, or sage
2/3 cup fresh coarse breadcrumbs from white, whole wheat, or flavored bread

FOR THE CHICKEN:

One 5½-pound roasting chicken
Juice of 1 lemon
Salt and fresh-ground black pepper

1. Preheat the oven to 400°F.

2. To make the stuffing, combine the shallot, garlic, and butter in a
microwave-proof bowl. Partially cover with plastic wrap and heat on
high until soft, about 3 minutes. Combine the rest of the stuffing
ingredients in a medium bowl with the shallot mixture.
3. To prepare the chicken, rub the inside and skin of the chicken with the
lemon juice and sprinkle with salt and pepper. Place in a roasting pan.
With your fingers, break the membrane at the vent opening at one side
of the breast bone and work your forefinger under the skin to make a
pocket on the breast and thigh, taking care not to tear the skin while you
are doing this. Repeat on the other side. This is easier than it sounds.
4. Spread half the stuffing in an even layer under the skin with your
fingers. Repeat with the other side. Tie the legs together with kitchen
twine. Rub the outside of the chicken with some olive oil.
5. Reduce the oven temperature to 375°F and place the chicken in the
center of the hot oven. Roast for 1½ hours, until golden brown and the
juices run clear when the meat is pierced with a knife. Cover with foil
and let rest 10 minutes before carving.
 CHEESE BREADS
Cheese and bread—there’s a natural pairing. You will find a whole range
of cheeses incorporated into these recipes. Cheese is ephemerally
flavored; treat it with care and respect, whether it is an accompaniment to
your fresh baked breads, melted between grilled slices, or an integral part
of the ingredient list or filling. In your breads, expect the cheese to
influence the character of the loaf; the texture will be more moist and the
flavor more distinct. In bread machine baking, cheese is counted
proportionally as part of the liquid ingredients and, unless it is called for
in little cubes or chunks, can be added with the main ingredients at the
beginning of the cycle. Don’t be tempted to use the dark crust setting for
any cheese breads since they have a tendency to overbrown easily; light or
medium is best. These breads should be stored in the refrigerator once
they have cooled.
 RICOTTA AND FRESH CHIVE BREAD

Ricotta was originally a fresh, soft cheese made with the whey left over from
producing mozzarella. Ricotta nowadays is made from either whole milk or
part-skim milk (the closest in flavor to traditional Italian ricotta), each very
different in taste. This recipe is chock-full of fresh chives, which have a
more subtle flavor than scallions or regular onions. Since it is such a
delicately flavored bread, eat this fresh. It loses its subtle nature after being
frozen. Serve with pasta dishes.

1½-POUND LOAF

1 cup water
1/3 cup whole or part-skim ricotta cheese
3 cups bread flour
1 tablespoon light brown sugar
1 tablespoon gluten
1½ teaspoons salt
½ cup chopped fresh chives
Dash of ground black pepper
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF

11/3 cups water

½ cup whole or part-skim ricotta cheese
4 cups bread flour
1½ tablespoons light brown sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
¾ cup chopped fresh chives
Dash of ground black pepper
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

1. 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.)
2. 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.
 COTTAGE CHEESE DILL BREAD

An herbaceous bread that has its roots in Mennonite country, this bread has
successfully made the transition from a traditional yeast bread and
casserole loaf to the bread machine. Many people add the shallot raw, but I
like to cook it a bit first. I recommend using small-curd cottage cheese and
dried dill weed that is not faded—a signal that it would be lacking in flavor.
The texture of this bread is quite moist and delicate, making great toast and
savory bread puddings.

1½-POUND LOAF

2 tablespoons olive oil

1 medium shallot, chopped
1 cup cottage cheese
¼ cup fat-free milk
1 large egg plus 1 egg yolk
2½ cups bread flour
1 tablespoon sugar
1 tablespoon gluten
2 tablespoons dried dill weed
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

3 tablespoons olive oil

1 large shallot, chopped
11/3 cups cottage cheese
1/3 cup fat-free milk
1 large egg plus 1 egg yolk
31/3 cups bread flour
2 tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
2½ tablespoons dried dill weed
1¾ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Heat the oil in a small skillet and sauté the shallot until translucent. Set
aside to cool down to warm.
2. Place the ingredients in the pan according to the order in the
manufacturer’s instructions, adding the shallot with the liquid
ingredients. Set crust on dark and program for Basic cycle; press Start.
(This recipe is not suitable for use with the Delay Timer.) The dough
ball will look very dry at first and take a few minutes to come together.
Resist the urge to add more liquid.
3. 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.
 FARM-STYLE COTTAGE CHEESE BREAD

Cottage cheese breads were once very familiar to home bakers in rural
areas, due to the excess of fresh dairy products. Milk and starter were
heated together until large curds formed, then the mixture was drained and
salted. The delicate sour taste and acid of cottage cheese make for a tender
bread. Cottage cheese is excellent piled on fresh bread with applesauce,
jam, or olives. This is a wonderful sandwich bread, and it is a great keeper,
staying fresh for three days. This dough is also suitable for making soft
pretzels (follow instructions for baked pretzels, here).

1½-POUND LOAF

¾ cup water
¾ cup small-curd low-fat cottage cheese
2 tablespoons olive oil
2½ cups bread flour
½ cup whole wheat flour
2 tablespoons sugar
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1⅛ cups water
1 cup small-curd low-fat cottage cheese
3 tablespoons olive oil
3¼ cups bread flour
¾ cup whole wheat flour
3 tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1. 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.) The dough ball will be slightly moist.
2. 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.
 BUTTERMILK CHEESE BREAD

Swiss cheese conjures up a picture of a firm cheese riddled with holes, some
the size of a dime and some the size of a quarter. Serve this bread with a
thick beef and barley soup, fresh ham, or simply use it to make an
outstanding sandwich.

1½-POUND LOAF

1 cup buttermilk
½ cup water
3½ cups bread flour
1 cup shredded Swiss cheese (4 ounces)
1½ tablespoons sugar
1¼ teaspoons baking powder
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

1¼ cups buttermilk
2/3 cup water
4½ cups bread flour
1¼ cups shredded Swiss cheese (5 ounces)
2 tablespoons sugar
1½ teaspoons baking powder
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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.)
2. 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.
 CRESCIA AL FORMAGGIO

You can vary the flavor of this traditional Italian bread by using Asiago
cheese or the genuine Romano sheep’s milk cheese, Locatelli, a favorite of
native Italians. Both are hard grating cheeses. Be prepared for this bread to
rise very high in the pan during the last rise before baking. It is a great
picnic bread eaten out of hand with cold meats and fruit.

1½- OR 2-POUND-LOAF MACHINES

½ cup plus 1 tablespoon water

3 large eggs
3 tablespoons olive oil
3¼ cups bread flour
¾ cup grated Asiago or Locatelli cheese
1½ tablespoons nonfat dry milk
1 tablespoon sugar
2 teaspoons gluten
½ teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

1. 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.) The dough ball will be sticky.
2. 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.
 ROQUEFORT CHEESE BREAD WITH WALNUTS

Even on a French map, it is virtually impossible to find the village of

Roquefort-sur-Soulzon in the Rouergue countryside of southern France. In
the rocky gorges along the Tarn River are four limestone plateaus called the
Grand Causses dotted with craggy old caves. The caves have been used for
centuries to make the famous sheep’s milk cheese that takes the name of the
town that first made it. Roquefort is a strong, salty cheese with blue-green
veins. The complementary combination of Roquefort cheese, rye flour, and
walnuts is a classic one in French country cooking (the strain of penicillin
mold used in each batch of Roquefort is first cultured on rye bread). They
are all together in this bread.

1½-POUND LOAF

1 cup water
2 tablespoons cream sherry
4 ounces Roquefort cheese, crumbled
1 tablespoon walnut oil
1 tablespoon unsalted butter, cut into pieces
2¾ cups bread flour
¼ cup medium or dark rye flour
1 tablespoon light brown sugar
1 tablespoon gluten
½ teaspoon salt
½ cup chopped walnuts or pecans
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups water

3 tablespoons cream sherry
5 ounces Roquefort cheese, crumbled
1½ tablespoons walnut oil
1½ tablespoons unsalted butter, cut into pieces
32/3 cups bread flour
1/3 cup medium or dark rye flour
1½ tablespoons light brown sugar
1 tablespoon plus 1 teaspoon gluten
¾ teaspoon salt
2/3 cup chopped walnuts or pecans
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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.)
2. 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.
 PARMESAN NUT BREAD

Parmesan is one of the great cheeses of the world, the essence of Italian
food. It is made only from April to November, when the cows can eat fresh
grass, and this contributes to the flavor. Parmesan is a hard grating cheese
that has been aged at least two years. This bread bakes up tall, so serve it in
long wedges alongside minestrone, buttered pasta, or simple salads.

1½-POUND LOAF

1 cup water
1½ tablespoons olive oil
3 cups bread flour
2/3 cup grated Parmesan cheese
1 tablespoon gluten
Pinch of sugar
½ teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
1/3 cup pine nuts, coarsely chopped
½ cup walnuts, coarsely chopped

2-POUND LOAF

11/3 cups water

2 tablespoons olive oil
4 cups bread flour
¾ cup grated Parmesan cheese
1 tablespoon plus 1 teaspoon gluten
Pinch of sugar
¾ teaspoon salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
½ cup pine nuts, coarsely chopped
2/3 cup walnuts, coarsely chopped

1. Place the ingredients, except the nuts, 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.) When the machine beeps, or between Knead 1 and Knead
2, add the nuts.
2. 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.
 ROASTED GARLIC AND DRY JACK BREAD

This bread, the specialty of handcrafted bread baker Craig Ponsford, is a

beautiful round starter bread baked in the wood-fire tradition, but the
combination of flavors stand on their own even in the bread machine. Dry
Jack, a California original, was developed during World War I as a
substitute for Parmesan cheese, which could not be imported.

1½-POUND LOAF

3 to 4 ounces (1 to 2 heads) garlic

1¼ cups water
3 cups bread flour
½ cup grated Dry Jack cheese
2 teaspoons gluten
1¾ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF

3 to 4 ounces (1 to 2 heads) garlic

1½ cups water
4 cups bread flour
2/3 cup grated Dry Jack cheese
1 tablespoon gluten
2¼ teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

1. Preheat the oven to 350°F.

2. Place the garlic in a small baking dish and bake until soft when touched
with your finger, 40 to 45 minutes. Remove from the oven and let cool
to room temperature.
3. Cut the head of roasted garlic in half horizontally. Place all the
ingredients in the pan according to the order in the manufacturer’s
instructions, squeezing out the cloves of garlic and dropping them into
 the bread pan along with the water. Set crust on medium and program
for the Basic or French Bread cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.)
4. 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.
 CHEESE SALAMI BREAD

If you are looking for the perfect bread for game day sandwiches or a snack
after skiing or a long hike, this is the recipe. Beer adds extra leavening and
a wonderful complex hoppy flavor that combines well with spicy salami and
nutty Swiss cheese. You can decide the heat of the salami to change the
character of the loaf—super hot to mild. You can also swap in pepperoni
and mozzarella for a pizza-inspired bread.

1½-POUND LOAF

½ cup dark beer, at room temperature

1/3 cup sour cream, at room temperature
¼ cup melted butter, cooled
2 large eggs, at room temperature
1 tablespoon grainy mustard
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1¼ cups shredded Swiss cheese
½ cup finely chopped salami

1. Place all the ingredients, except the cheese and salami, in the pan
according to the order in the manufacturer’s instructions. Set crust on
dark and program for the Quick Bread/Cake cycle; press Start. (This
recipe is not suitable for use with the Delay Timer.) When the machine
beeps, or between Knead 1 and Knead 2, add the cheese and salami.
2. When the machine beeps at the end of the cycle, insert a toothpick or
metal skewer to check for doneness; it will come out clean.
3. When the bread is done, immediately remove the pan from the machine
and let the bread stand in the pan for 10 minutes before turning it out,
right side up, to cool completely on a rack. Wrap the loaf tightly in
plastic wrap and store in the refrigerator.
 HOT JALAPEÑO BREAD WITH LONGHORN CHEESE

The jalapeños here are added at the beginning of the bread cycle so that
they get incorporated into the entire dough. The canned jalapeños called
for are convenient to use and easily found in the supermarket. Pat them
with a paper towel to soak up the excess moisture before chopping them.
Longhorn is an orange Wisconsin cheddar known for its excellent melting
quality and nice melding with Tex-Mex flavors. This loaf bakes up into a
beautiful, earthy color.

1½-POUND LOAF

1 cup water
3 cups bread flour
1 cup shredded longhorn cheddar cheese (4 ounces)
3 tablespoons nonfat dry milk
3 canned jalapeño chiles, seeded and diced
1 tablespoon sugar
1 teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups water

4 cups bread flour
1¼ cups shredded longhorn cheddar cheese (5 ounces)
4 tablespoons nonfat dry milk
4 canned jalapeño chiles, seeded and diced
1½ tablespoons sugar
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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.)
2. 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.
 COUNTRY PANCETTA-CHEESE BREAD

This round loaf is styled after ones made in Rome and is practically a lunch
in itself, especially if served with a green salad and a bottle of Chianti wine.
Pancetta comes in a sausagelike roll and is available sliced in the deli of
your supermarket. This loaf also makes lovely savory toast to accompany
simple soups. Be sure to let it cool completely so that the cheese can firm
up.
Makes 1 round loaf

1½-POUND LOAF

1⅛ cups water
1 tablespoon olive oil
2 cups bread flour
½ cup semolina durum flour
¼ cup whole wheat flour
¼ cup yellow cornmeal or polenta
1 tablespoon gluten
Pinch of sugar
1 teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
2 ounces pancetta, sliced thin
4 ounces whole-milk mozzarella, cut into 1/3-inch cubes
Yellow cornmeal or polenta, for sprinkling

2-POUND LOAF

1½ cups water
1½ tablespoons olive oil
22/3 cups bread flour
2/3 cup semolina durum flour
1/3 cup whole wheat flour
1/3 cup yellow cornmeal or polenta
1 tablespoon plus 1 teaspoon gluten
Pinch of sugar
1¼ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
3 ounces pancetta, sliced thin
6 ounces whole-milk mozzarella, cut into 1/3-inch cubes
Yellow cornmeal or polenta, for sprinkling

1. Place the ingredients, except the pancetta, mozzarella, and cornmeal, in

the pan according to the order in the manufacturer’s instructions.
Program for the Dough cycle; press Start.
2. While the dough is rising, cook the pancetta in a skillet over moderate
heat until crisp. Drain on paper towels, cool, and coarsely crumble.
3. Line a baking sheet with parchment paper and sprinkle it with cornmeal.
When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Turn the dough out onto a lightly floured work surface. Pat
the dough into a large, thick oval. Sprinkle the pancetta and mozzarella
over the dough. Fold the dough into thirds and gently knead to evenly
distribute the pancetta and cheese. Form into 1 round loaf and place on
the baking sheet. Cover with a clean tea towel and let rest at room
temperature until doubled in bulk, about 40 minutes.
4. Twenty minutes before baking, place a baking stone on the lower-third
rack of the oven, if desired, and preheat the oven to 425°F.
5. With a small sharp knife, slash the top of the loaf with an X, no more
than ¼-inch deep. Place in the oven, placing the pan on the stone if
using one. Bake for 15 minutes. Reduce the oven temperature to 350°F
and bake for an additional 30 to 35 minutes or until the crust is golden
brown and the loaf sounds hollow when tapped with your finger.
Remove the loaf from the pan and place it on a rack. Let cool to room
temperature before slicing.
 BEER BREAD WITH CHEDDAR

For all those lovers of beer and cheese, here it is: a rich, pound cakelike
loaf of bread. Use a young, mild Colby, a cheese known for its firm texture,
to complement the strong flavor of the beer.

1½-POUND LOAF

1 cup (8 ounces) beer

3½ cups bread flour
¾ cup shredded Colby or mild cheddar cheese (3 ounces)
¼ cup sugar
¾ teaspoon salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

11/3 cups (11 ounces) beer

4½ cups bread flour
1¼ cups shredded Colby or mild cheddar cheese (5 ounces)
1/3 cup sugar
1¼ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Open the container of beer and let stand at room temperature for a few
hours to go flat.
2. 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.)
3. 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.
 FETA AND SPINACH BREAD

Feta is a firm white sheep’s milk cheese that crumbles easily and holds its
shape during baking. It is stored in brine and should be rinsed in cold water
before using. Feta is salty, so you don’t need much salt in this dough. You
do not need to cook the frozen spinach to prepare it for this recipe. After it
is thawed in a colander, just squeeze out the excess water with your fingers.
This Greek loaf, known as spanakópsomo and traditionally made with wild
greens, is not a sandwich bread—it is too delicate. Instead, serve this bread
with red wine and olives before dinner. I like it with omelets, too, and
alongside roast lamb.

1½-POUND LOAF

⅞ cup water
¾ cup frozen chopped spinach (defrosted and squeezed dry)
2 tablespoons olive oil
3 cups bread flour
4 ounces crumbled feta cheese
1 tablespoon sugar
½ teaspoon salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

2-POUND LOAF

1⅛ cups water
1 cup frozen chopped spinach (defrosted and squeezed dry)
3 tablespoons olive oil
4 cups bread flour
5 ounces crumbled feta cheese
1½ tablespoons sugar
1 teaspoon salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. 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.)
2. 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.
BREAD MACHINE BAKER’S HINTS

HOW TO TELL IF A LOAF IS DONE

A nicely baked loaf of bread has a golden color to its crust and sounds
hollow when it is tapped with the fingers. When your loaf comes out of the
pan, you can test to see if it is thoroughly baked inside with the help of an
instant-read thermometer. This method is especially useful for rich doughs,
which do not sound hollow when tapped. To test a loaf for doneness, insert
an instant-read thermometer into the bottom or side of the bread. Breads are
thoroughly baked at 190°F (most bread and rolls), 200°F (enriched breads),
205°F (gluten-free breads), and 210°F (baguettes and denser bread). But
remember that a loaf has not technically finished baking until it has cooled
outside of the oven.
OPTIMUM TEMPERATURES

To ensure proper rising, it’s preferable to use room-temperature ingredients

(and that includes eggs) and ever-so-slightly warm liquids when loading a
bread machine. There is some leeway here; many bakers report using cold
eggs and liquids straight from the refrigerator with room-temperature flours
and yeast with great results. The dough will just rise slower. In hot weather,
place the baking canister in the refrigerator to chill it before adding the
ingredients, which can be cold. Machines with preheat cycles can have
ingredients layered into the bread pan straight out of the refrigerator.
WHAT SIZE LOAF FOR OVEN BAKING?

If you decide to bake any of the kneaded and risen doughs from these
recipes in your oven rather than in the machine, the following information
about pan sizes will be helpful. If you have programmed the machine for
the Basic or Whole Wheat cycles, just press Stop/Reset to clear after Rise 2
and unplug the machine. Or make the recipe on the Dough cycle. Turn the
dough out onto a lightly floured work surface, form the loaf, and place it in
or on the pan. Let rise, covered lightly with plastic wrap, at room
temperature until doubled in bulk, about 45 minutes to 1 hour, before
baking.

1-pound recipe fills one

8½ x 4½ x 2½-inch loaf pan

1½-pound recipe fills one

9 x 5 x 3-inch loaf pan

1½-pound recipe yields

1 medium or 2 small round or oval loaves

1½-pound recipe yields 2 baguettes

2-pound recipe fills
two 8½ x 4½ x 2½-inch loaf pans

2-pound recipe yields 1 large, 2 medium, or 3 small round or oval loaves

OceanofPDF.com
CIRCLES, SQUARES, AND CRESCENTS

Pizzas and Other Flatbreads

 I remember the first time I heard a friend say she made the best pizza at
home. I just didn’t think such a thing existed. I mean, you need the special
oven, and the technique of throwing the dough into the air to stretch it
seemed difficult. However, everyone who loves to bake seems to be making
pizza, and I have had a number of bread machine owners tell me that pizza
dough is the only thing they make with their machine.

Other flatbreads, too, have been perfected in the home kitchen. The most
prominent of these is focaccia, a traditional flat-bread of Italy. Irregularly
hand-shaped or pressed into a pan to form a large flat loaf, focaccia gets a
simple coating of olive oil, herbs, or garlic. Made from dough with
essentially the same proportions as pizza dough, focaccia differs from pizza
in that it can be sweet or savory and uses fewer—but a wider variety of—
toppings. Its surface is dimpled, and indentations collect the olive oil that is
drizzled over it. Focaccias have a thick breadlike texture because they are
allowed to rise before baking, rather than the characteristic thin crispness of
pizza, which is baked immediately after shaping and topping.

Focaccia is shaped in a wide variety of earthy, rustic sizes from round or

oval to free-form or rectangular. The free-form version is often slashed in
various places, giving the look of intricate cutwork, allowing the dough to
open up into a decorative pattern referred to as a ladder. This is particularly
popular in the fougasse of Provence, a close cousin. Restaurants and
trattorias offer focaccia cut into finger-sized lengths for snacking or small
five- to six-inch rounds cut horizontally for sandwiches.
While pizza and focaccia are perhaps the most familiar flatbreads, there are
flatbreads that come from every culture in the world. While unleavened
flatbreads, such as tortillas, are very thin, the yeasted flatbreads to which
this chapter is devoted can be anywhere from paper-thin, like lavash, to a
few inches thick, as focaccia. In between are naan, the bread in much of
Asia and India, with dozens of interpretations, and the ballooning pita, daily
fare in the Middle East. These are kneaded doughs, which the bread
machine prepares very nicely.

Since the doughs of pizza and flatbreads are so basic—water, flour, yeast,
oil, and salt—take note of the quality and flavor of each ingredient you use
because you will definitely taste it. Some bakers use bottled spring water
for their flatbreads. In some recipes, olive oil plays a very important role:
Use pure virgin and extra-virgin oils with different rich characters. For
focaccia, the olive oil is used not only in the dough but for brushing the pan,
drizzling on top before and after baking, and often for dipping later at the
table.
Flatbreads need your touch to be finished to perfection. Since the shaping is
the key to their taste and texture, they must always be baked outside of the
machine.
 BASIC PIZZA DOUGH

Sometimes I wonder whether the bread machine was invented just to mix
and rise pizza dough since it makes the process so easy. After the dough
cycle is complete, the dough is removed, shaped by hand, topped as desired,
and baked off in your kitchen oven. Be sure to use unbleached all-purpose
flour; it will be easier to roll out. You can use all or just a portion of the
dough—it can conveniently be refrigerated overnight or frozen.
Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one
17 x 11-inch rectangular crust

1½- OR 2-POUND-LOAF MACHINES

11/3 cups water

¼ cup extra-virgin olive oil
3½ cups unbleached all-purpose flour
1 tablespoon sugar
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough or Pizza Dough
cycle; press Start. The dough ball will be soft.
2. When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Immediately remove the bread pan from the machine and
turn the dough out onto a lightly floured work surface. Divide into the
desired number of portions. Flatten each portion into a disc by kneading
a few times, then folding the edges into the center. Cover with a damp
towel on the work surface to rest for 30 minutes until the dough has
increased about 20 percent in size.
3. Roll out and shape the dough as directed in your pizza recipe. Or place
the dough in plastic food storage bags and refrigerate for up to 24 hours.
To use, let rest for 20 minutes at room temperature before rolling out.
The dough balls may also be stored in the freezer for up to 3 months; let
the dough defrost in the refrigerator overnight before using.
 SEMOLINA PIZZA DOUGH

Be sure to use fine semolina durum flour, the kind used for making pasta,
not a coarse grind like farina. A favorite Italian ingredient, semolina is a
very high protein flour that adds a lot of chewiness to the dough.
Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one
17 x 11-inch rectangular crust

1½- OR 2-POUND-LOAF MACHINES

1½ cups water
3 tablespoons olive oil
31/3 cups unbleached all-purpose flour
2/3 cup semolina pasta flour (durum flour)
1 tablespoon sugar
2 teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough or Pizza Dough
cycle; press Start.
2. When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Immediately remove the bread pan from the machine and
turn the dough out onto a lightly floured work surface. Divide into the
desired number of portions. Flatten each portion into a disc by kneading
a few times, then folding the edges into the center. Cover with a damp
towel on the work surface to rest for 30 minutes until the dough has
increased about 20 percent in size.
3. Roll out and shape the dough as directed in your pizza recipe. Or place
the dough in plastic food storage bags and refrigerate for up to 24 hours.
To use, let rest for 20 minutes at room temperature before rolling out.
The dough balls may also be stored in the freezer for up to 3 months; let
the dough defrost in the refrigerator overnight before using.
HOW TO TOP YOUR PIZZAS

ESSENTIAL TOMATO-HERB PIZZA SAUCE

This is an excellent tomato sauce for pizza. The recipe comes from my
friend Laura Quemada, whose family has been making it for decades. It
takes only 15 minutes of cooking before it is ready to use.
Makes 2 cups

1 to 2 tablespoons olive oil

¼ large yellow onion, finely chopped
Two 8-ounce cans tomato sauce
1 clove garlic, pressed, or ½ teaspoon garlic powder
1 teaspoon dried oregano or marjoram leaves
Salt and fresh-ground black pepper

Heat the oil in a large skillet over medium heat and sauté the onion until
soft and the edges begin to brown. Add the tomato sauce, garlic, oregano,
and salt and pepper to taste. Bring to a low boil and adjust heat to low.
Simmer, uncovered, for 15 minutes. Remove from the heat and cool. Leave
the onion chunky or use an immersion blender to puree. The sauce will keep
in the refrigerator for 3 days and in the freezer for up to 1 month.
 PIZZA MARGHERITA

Makes one 14-inch pizza

1 recipe pizza dough of choice

1 cup Essential Tomato-Herb Pizza Sauce
8 ounces mozzarella cheese, thinly sliced
10 large fresh basil leaves, cut into thin slices
Olive oil, for drizzling

1. Twenty to thirty minutes before baking, place baking tiles or a pizza

stone on the lowest rack of a cold oven and preheat it to 450°F to 500°F.
Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or
semolina.
2. Place the dough on a lightly floured work surface. Using the heel of
your hand, press to flatten it. Roll out the dough in a circle, then lift it
onto the pan and gently pull and press it into a circle to fit the pan.
Shape a ½-inch rim around the edge of the crust.
3. Spread the dough with the tomato sauce, leaving a ½-inch border. Lay
the mozzarella over the top. Sprinkle with basil and drizzle with olive
oil.
4. Place the pizza pan on the hot stone and bake for 12 to 15 minutes or
until the dough is crisp and brown. Remove from the oven and slide the
pizza off the pan onto a cutting board. Cut into wedges immediately
with a chef’s knife or pizza wheel and serve.
 PIZZA VEGITARIANA

Makes one 14-inch pizza

1 recipe Whole Wheat Pizza Dough or other dough of choice

About 1 cup Essential Tomato-Herb Pizza Sauce
4 ounces mozzarella cheese, thinly sliced
2 medium zucchini, thinly sliced
1 or 2 roasted red peppers, cut into strips, or 4 roasted eggplant slices
1 package frozen artichoke hearts, defrosted
2 to 3 cloves garlic, minced
½ cup grated Parmesan or Asiago cheese
Olive oil, for drizzling

1. Twenty to thirty minutes before baking, place baking tiles or a pizza

stone on the lowest rack of a cold oven and preheat it to 450°F to 500°F.
Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal.
2. Place the dough on a lightly floured work surface. Using the heel of
your hand, press to flatten it. Roll out the dough in a circle, then lift it
onto the pan and gently pull and press it into a circle to fit the pan.
Shape a ½-inch rim around the edge.
3. Spread the dough with the tomato sauce, leaving a ½-inch border. Lay
the mozzarella over the top. Top with layers of the vegetables. Sprinkle
with the garlic and Parmesan cheese. Drizzle with olive oil.
4. Place the pizza pan on the hot stone and bake for 14 to 18 minutes or
until the dough is crisp and brown. Remove from the oven and slide the
pizza onto a cutting board. Cut into wedges immediately and serve.
 CLASSIC PEPPERONI PIZZA

Makes one 14-inch pizza

1 recipe pizza dough of choice

About 1 cup Essential Tomato-Herb Pizza Sauce
4 ounces pepperoni, peeled and thinly sliced
1 cup shredded provolone cheese (4 ounces)
6 ounces mozzarella cheese, thinly sliced
¼ pound fresh mushrooms, sliced
1 green bell pepper, seeded and cut into rings
Olive oil, for drizzling

1. Twenty to thirty minutes before baking, place baking tiles or a pizza

stone on the lowest rack of a cold oven and preheat it to 450°F to 500°F.
Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or
semolina.
2. Place the dough on a lightly floured work surface. Using the heel of
your hand, press to flatten it. Roll out the dough in a circle, then lift it
onto the pan and gently pull and press it into a circle to fit the pan.
Shape a ½-inch rim around the edge of the crust.
3. Spread the dough with the tomato sauce, leaving a ½-inch border. Dot
with pepperoni slices. Lay the cheeses over the top. Top with the
mushrooms and peppers. Drizzle with olive oil.
4. Place the pizza pan on the hot stone and bake for 14 to 18 minutes or
until the dough is crisp and brown. Remove from the oven and slide the
pizza off the pan onto a cutting board. Cut into wedges immediately
with a chef’s knife or pizza wheel and serve.
 CHEESE PIZZA

Makes one 14-inch pizza

1 recipe pizza dough of choice

4 ounces crumbled goat cheese
1 cup shredded fontina cheese (4 ounces)
1 cup shredded provolone cheese (4 ounces)
4 ounces mozzarella cheese, thinly sliced
4 fresh plum tomatoes, diced
Dried basil
Olive oil, for drizzling

1. Twenty to thirty minutes before baking, place baking tiles or a pizza

stone on the lowest rack of a cold oven and preheat it to 450°F to 500°F.
Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or
semolina.
2. Place the dough on a lightly floured work surface. Using the heel of
your hand, press to flatten it. Roll out the dough in a circle, then lift it
onto the pan and gently pull and press it into a circle to fit the pan.
Shape a ½-inch rim around the edge of the crust.
3. Sprinkle the dough with the goat cheese, then the fontina and provolone.
Lay the mozzarella and tomato over the top. Sprinkle with basil and
drizzle with olive oil.
4. Place the pizza pan on the hot stone and bake for 14 to 18 minutes or
until the dough is crisp and brown. Remove from the oven and slide the
pizza off the pan onto a cutting board. Cut into wedges immediately
with a chef’s knife or pizza wheel and serve.
 CARAMELIZED ONION AND GORGONZOLA PIZZA

Makes one 14-inch pizza

3 tablespoons butter
3 tablespoons olive oil
3 large yellow onions, thinly sliced
1 recipe pizza dough of choice
4 ounces crumbled gorgonzola cheese
½ cup chopped walnuts

1. Melt the butter and oil together in a large sauté pan. Add the onions and
cook over very low heat, stirring occasionally, until soft and golden (not
browned), about 1 hour.
2. Twenty to thirty minutes before baking, place baking tiles or a pizza
stone on the lowest rack of a cold oven and preheat it to 450°F to 500°F.
Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or
semolina.
3. Place the dough on a lightly floured work surface. Using the heel of
your hand, press to flatten it. Roll out the dough in a circle, then lift it
onto the pan and gently pull and press it into a circle to fit the pan.
Shape a ½-inch rim around the edge of the crust.
4. Spread the onions over the crust. Sprinkle with the gorgonzola and
walnuts.
5. Place the pizza pan on the hot stone and bake for 12 to 15 minutes or
until the dough is crisp and brown. Remove from the oven and slide the
pizza off the pan onto a cutting board. Cut into wedges immediately
with a chef’s knife or pizza wheel and serve.
 MEDITERRANEAN PIZZA

Makes one 14-inch pizza

1 recipe pizza dough of choice

6 ounces mozzarella cheese, thinly sliced
3 cups chopped fresh spinach (about 1 bunch)
8 ounces crumbled feta cheese
½ cup black olives, chopped
3 slices red onion
2 plum tomatoes, seeded and chopped
Olive oil, for drizzling

1. Twenty to thirty minutes before baking, place baking tiles or a pizza

stone on the lowest rack of a cold oven and preheat it to 450°F to 500°F.
Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or
semolina.
2. Place the dough on a lightly floured work surface. Using the heel of
your hand, press to flatten it. Roll out the dough in a circle, then lift it
onto the pan and gently pull and press it into a circle to fit the pan.
Shape a ½-inch rim around the edge of the crust.
3. Lay the mozzarella over the top of the dough. Sprinkle with the spinach
and feta. Scatter the olives over the top and lay some red onion rings all
over. Sprinkle with the tomatoes. Drizzle with olive oil.
4. Place the pizza pan on the hot stone and bake for 14 to 18 minutes or
until the dough is crisp and brown. Remove from the oven and slide the
pizza off the pan onto a cutting board. Cut into wedges immediately
with a chef’s knife or pizza wheel and serve.
 WHITE CLAM PIZZA

Makes one 14-inch pizza

3 tablespoons minced fresh garlic

¼ cup olive oil
1 recipe pizza dough of choice
Two 6½-ounce cans minced clams, drained
¼ teaspoon hot pepper flakes
1/3 cup minced fresh flat-leaf parsley
½ cup grated Parmesan cheese

1. Twenty to thirty minutes before baking, place baking tiles or a pizza

stone on the lowest rack of a cold oven and preheat it to 450°F to 500°F.
Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or
semolina.
2. Combine the garlic and olive oil in a small bowl.
3. Place the dough on a lightly floured work surface. Using the heel of
your hand, press to flatten it. Roll out the dough in a circle, then lift it
onto the pan and gently pull and press it into a circle to fit the pan.
Shape a ½-inch rim around the edge of the crust.
4. Brush the dough with the garlic oil. Sprinkle with the clams, hot pepper
flakes, parsley, and Parmesan. Drizzle with the remaining garlic oil.
5. Place the pizza pan on the hot stone and bake for 14 to 18 minutes or
until the dough is crisp and brown. Remove from the oven and slide the
pizza off the pan onto a cutting board. Cut into wedges immediately
with a chef’s knife or pizza wheel and serve.

MAKING YOUR OWN FROZEN PIZZA

Frozen pizzas are convenient for entertaining or for a fast meal. The pizza can be
partially baked, cooled to room temperature, then wrapped in plastic and then
aluminum foil and frozen for up to a week. To bake and serve, unwrap the pizza and
slide it directly onto a hot pizza stone and bake until the pizza is hot and the cheese is
bubbling.
 WHOLE WHEAT PIZZA DOUGH

Whole wheat adds a grainy texture and extra-nutty flavor to this crust. The
more whole wheat flour you use, the harder the dough will be to roll out
because of the bran and germ, so be prepared to patch up holes if your
dough tears while shaping. Don’t be tempted to use a higher proportion of
whole wheat flour until you have mastered this recipe as it is. This is the
crust to choose for vegetable pizzas or those with lots of cheese.
Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one
17 x 11-inch rectangular crust

1½- OR 2-POUND-LOAF MACHINES

11/3 cups water

¼ cup olive oil
2½ cups unbleached all-purpose flour
1 cup whole wheat flour
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough or Pizza Dough
cycle; press Start.
2. When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Immediately remove the bread pan from the machine and
turn the dough out onto a lightly floured work surface. Divide into the
desired number of portions. Flatten each portion into a disc by kneading
a few times, then folding the edges into the center. Cover with a damp
towel on the work surface to rest for 30 minutes until the dough has
increased about 20 percent in size.
3. Roll out and shape the dough as directed in your pizza recipe. Or place
the dough in plastic food storage bags and refrigerate for up to 24 hours.
To use, let rest for 20 minutes at room temperature before rolling out.
The dough balls may also be stored in the freezer for up to 3 months; let
the dough defrost in the refrigerator overnight before using.
 CORNMEAL PIZZA DOUGH

This is my friend Suzanne Rosenblum’s crust, especially nice for her

Chicago-Style Deep-Dish Pizza (here) because of its nutty, crunchy texture.
I like to make smaller thick 8-inch crusts pressed into springform pans from
this dough in the manner of one of my favorite pizzerias, Viccolo, which is
now closed but was inspired by Pizzeria Uno in Chicago.
Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one
17 x 11-inch rectangular crust

1½- OR 2-POUND-LOAF MACHINES

1½ cups water
¼ cup olive oil
32/3 cups unbleached all-purpose flour
1/3 cup medium-grind yellow cornmeal
1 teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough or Pizza Dough
cycle; press Start.
2. When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Immediately remove the bread pan from the machine and
turn the dough out onto a lightly floured work surface. Divide into the
desired number of portions. Flatten the dough into a disc by kneading a
few times, then folding the edges into the center. Cover with a damp
towel on the work surface to rest for 30 minutes until the dough has
increased about 20 percent in size.
3. Roll out and shape the dough as directed in your pizza recipe. Or place
the dough in plastic food storage bags and refrigerate for up to 24 hours.
To use, let rest for 20 minutes at room temperature before rolling out.
The dough balls may also be stored in the freezer for up to 3 months; let
the dough defrost in the refrigerator overnight before using.
 SUZANNE’S CHICAGO-STYLE DEEP-DISH PIZZA

Deep-dish pizza is a purely American invention. The first definitive regional

adaptation of Italian pizza, it was developed by Pizzeria Uno in Chicago
after World War II, with great success. In this deep-dish version, the
cornmeal-laced dough is pressed into the pan with your fingers, without any
fuss, and then the cheese forms the first layer, which keeps the crust from
getting soggy. You can certainly use your own homemade sauce, but
Suzanne says Hunt’s works the best.
Makes one 14-inch deep-dish pizza

INGREDIENTS

1 large onion, coarsely chopped

½ pound ground sirloin
½ pound ground pork
1 teaspoon whole fennel seed
3 fresh plum tomatoes
1 recipe Cornmeal Pizza Dough
1 pound mozzarella cheese, shredded
¾ cup grated Romano cheese
1½ teaspoons dried oregano
1½ teaspoons dried basil
One 16-ounce can Hunt’s Spaghetti Sauce or 2 cups Essential Tomato-Herb Pizza Sauce
1/3 cup olive oil

1. Place the onion and meats in a medium sauté pan. Cook over medium
heat until the meat is no longer pink and the onion is cooked; blot up
excess fat with a paper towel. Add the fennel seed. Set aside to cool.
2. Skin and chop the tomatoes. Place in a sieve and drain for 10 minutes.
3. Twenty to thirty minutes before baking, place a pizza stone on the
lower-third rack of the oven and preheat it to 400°F.
4. Brush a 14-inch deep-dish pizza pan with oil and press in the pizza
dough, making sure it is even on the bottom and up the sides to the rim;
 do not stretch. Let rest for 15 minutes.
5. Toss the mozzarella, Romano, and herbs together in a bowl. Sprinkle the
dough with two-thirds of the cheese mixture. Then spread with the
entire can of sauce and drizzle with some olive oil. Distribute the meat
mixture over the top for the next layer. Top with the tomatoes and the
remaining cheese mixture. Drizzle with the remaining olive oil.
6. Bake for 15 minutes, then lower the oven temperature to 350°F, and
bake for an additional 40 to 45 minutes. Cover with foil for the last 10
minutes if the cheese is too brown. When done, the crust will be golden
brown; lift with a metal spatula to check the bottom. Remove the pizza
from the oven and let it rest on a rack for 10 minutes before cutting.
Serve while still hot.

BREAD MACHINE BAKER’S HINT: WHICH PANS FOR PIZZAS AND FLATBREADS?

While every expert has a favorite, almost any type of pan can give good results. I tend
to use tin-lined steel or heavy-gauge aluminum round power pans (the pans with the
Swiss cheese holes in the bottom) and large round deep-dish pans from Chicago
Metallic, or large 18 x 12-inch baking sheets, with very good results. The steel pans do
need to be seasoned according to the manufacturer’s instructions before their first
use and are just rinsed and dried thereafter. If you use black-finish pans, they also will
need to be seasoned. You can place a screen under the pizza on the baking sheet to
catch the inevitable drips. Never put these pans in the dishwasher; they will rust
mercilessly. I also really like the ceramic baking sheets from Sassafras and red clay
pizza pans from Tufty Ceramics. Made of the same materials as baking stones but
shaped as standard pans, they eliminate any need for a baking stone. For some pizzas
I use an 8-inch aluminum spring-form pan, such as for small cornmeal-crust pizzas,
so that I can build up a 2-inch side of dough to encase the filling.
 PISSALADIÈRE

Pissaladière is the famous rustic pizza of southern France. A snack bread

usually served at room temperature, it has no cheese, just vegetables. Lots
of sweet onions are piled on a crisp crust, and the whole thing is garnished
with black olives and fresh tomatoes, ingredients that show up in almost all
Provençal food. Pissaladière can have anchovies on it, too, but I prefer it
with just olives and tomatoes. I make it on a baking sheet, but if you have a
black steel rectangular pan, all the better.
Makes one 15 x 10-inch pizza

INGREDIENTS

¼ cup olive oil

4 large yellow onions, peeled and thinly sliced
Salt and fresh-ground black pepper
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 recipe Basic Pizza Dough
20 oil-cured black olives, pitted and cut into coarse pieces
5 plum or beefsteak tomatoes, seeded and thinly sliced
Olive oil, for drizzling

1. Heat the oil in a large sauté pan over medium-high heat. Add the onions
and cook, stirring occasionally, until soft and golden, about 20 minutes.
Do not allow the onions to brown. Season with salt and pepper to taste
and add the thyme.
2. Twenty minutes before baking, place baking tiles or a pizza stone on the
lowest rack of a cold oven and preheat it to 450°F. Brush a 15 x 10 x 1-
inch pan with oil.
3. On a lightly floured work surface, using the heel of your hand, press the
pizza dough to flatten it. Roll out the dough into a large rectangle, then
lift it onto the pan and gently pull and press it into the pan. Shape a ½-
inch rim around the edge. Let the dough rest for 15 minutes, until it is
puffy.
4. Spread the dough with the onions, leaving a 1-inch border. Scatter the
olives over the top and lay some tomato slices on top in rows. Drizzle
with olive oil.
5. Place the pan on the hot stone and bake for 18 to 24 minutes or until the
dough is crisp and brown. Remove from the oven and slide the pizza off
the pan onto a cutting board. Cut into wedges immediately with a chef’s
knife or pizza wheel and serve. Or let the pizza cool to room
temperature before serving, as it is done in Nice.

THE TOOLBOX: EQUIPMENT FOR PIZZA, FOCACCIA, AND OTHER FLATBREADS

Since flatbreads are shaped and baked outside the machine, the following equipment
is helpful for making them.

Wooden board or marble slab (about 18 x 18-inch) for rolling out and shaping
Metal dough scraper for cleaning the work surface of excess dough
Heavy ball-bearing or thin wooden rolling pin
2- to 3-inch-wide pastry brushes for oiling and saucing
Large plastic or metal salt shaker filled with all-purpose flour or rice flour for
sprinkling and dusting the dough
Ceramic baking stone (12- or 16-inch round or 16 x 14-inch rectangle) or 12 to 16
unglazed quarry tiles
Baking pans such as heavy gauge aluminum or steel 17 x 12-inch baking sheets,
ceramic baking sheets, ceramic pizza pans, power pans (12-inch round pans that
have the Swiss cheese–like holes to crisp the crust directly on the hot stone), 14-
inch pizza pans, deep-dish pizza pans with both ½-inch and 3-inch rims, screens,
metal cake pan, springform pan, or tart pan with removable bottom (see here for
more information about baking pans)
Heavy-duty oven mitts or barbecue mitts from a restaurant supply company that
are big enough to protect your wrists and lower arms
Large, wide heavy-duty metal spatula for handling baked pizzas
Pizza wheel (the cutter with a round metal blade), kitchen shears, 10- to 12-inch
chef’s knife, or Chinese cleaver for cutting pizzas
 SAUSAGE AND PEPPER CALZONE

Calzone means “trouser leg” in Italian, probably a reference to the

calzone’s earliest shape, which was elongated like a tube. Calzones, which
are now recognizable in their half-moon shapes, can be filled with any
combination of items that might constitute pizza topping. You can shape this
dough into calzones of any size.
Makes three 4½-inch calzones

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

1⅛ cups water
3 tablespoons olive oil
2½ cups unbleached all-purpose flour
½ cup semolina pasta flour (durum flour) or whole wheat flour
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

FOR THE FILLING:

¾ pound sweet or hot Italian sausage
3 to 4 tablespoons olive oil
2 to 3 red bell peppers (1 pound), cut in half and sliced
1 medium yellow onion, thinly sliced
Salt and fresh-ground black pepper
1/3 cup grated Parmesan or Asiago cheese

1. To make the dough, place all the dough ingredients in the pan according
to the order in the manufacturer’s instructions. Program for the Dough
cycle; press Start.
2. While the Dough cycle is running, prepare the filling. Prick the sausages
with a fork and place in a medium skillet. Add ½ inch of water, cover,
and simmer until the water evaporates, about 15 minutes. Uncover and
continue to cook and brown the sausages on all sides. Remove from the
heat and cool. Cut into ¼-inch slices. Refrigerate until needed.
3. Combine the oil, peppers, and onions in another skillet. Cook over
medium-high heat until soft and gently browned. Remove from the heat,
season with salt and pepper to taste, and let cool at room temperature.
4. Twenty to thirty minutes before baking, preheat the oven to 425°F. Oil
or line a large baking sheet with parchment paper.
5. When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Immediately remove the bread pan from the machine and
turn the dough out onto a lightly floured work surface. Divide the dough
into 3 equal portions. Flatten each portion with your hand and, using a
rolling pin, roll out each one into a 9-inch round. Dust the work surface
lightly with flour as needed to prevent sticking
6. Place a third of the filling and sausage slices over half of 1 round of
dough, leaving a 1-inch border. Sprinkle with 2 tablespoons of the
cheese. Brush the edge of the dough with water and fold over to form a
half-moon-shaped turnover. Press the edges together to seal, then fold
over the entire border in 1-inch sections to make a braided edge.
Transfer the calzone to the baking sheet. Cut a few slits in the top to
allow for steam to escape. Repeat with the remaining 2 pieces of dough.
7. Bake for 25 to 30 minutes, until golden brown and crisp. Slide the
calzones from the baking pan onto a rack. Let cool for 10 minutes
before slicing or eating out of hand.

VARIATION: MINI CALZONES

Makes 12 calzones

In step 5, divide each portion of dough into quarters. Roll out each into a 4- to 5-inch
round and fill as directed. Seal, slit, and bake for 12 to 15 minutes. These can be
frozen on a baking sheet, then stored in a plastic freezer bag, and reheated. These are
good for two-bite snacks.
 CHEESE PIZZA TORTA

This layered cheese pizza pie is so much fun.

Makes one 8-inch torta

INGREDIENTS

3 tablespoons yellow cornmeal or coarse semolina, for dusting

½ cup mozzarella cheese, shredded
½ cup Italian fontina cheese, shredded
½ cup smoked provolone, shredded
½ cup soft goat cheese or feta, crumbled
½ cup grated Parmesan
1 recipe Basic Pizza Dough
1/3 cup Essential Tomato-Herb Pizza Sauce or commercial marinara sauce
Fresh-ground black pepper
1 egg beaten with 1 tablespoon milk, for glaze

1. Place a baking stone on the lower-third oven rack and preheat the oven
to 375°F. Grease an 8-inch springform pan and dust with cornmeal or
semolina.
2. Combine all the cheeses, except ¼ cup of the Parmesan, in a small bowl
and toss together.
3. Place the dough on a lightly floured work surface. Divide the dough into
3 equal portions. With a rolling pin, roll the dough out to very thin 9-
inch rounds. Carefully place 1 round in the prepared pan and press the
excess dough up the sides of the pan. Spread with half of the tomato
sauce. Sprinkle with half of the cheese mixture and a few grinds of
pepper, leaving a 1-inch border all around. Brush the edge of the dough
with the egg glaze. Position the second dough round on top, again
pressing the excess dough up the sides of the pan, spread with the
tomato sauce, and sprinkle evenly with the remaining cheese mixture
and a little more pepper. Brush the edge of the dough with the egg
glaze. Place the last dough round on top. Bring the edges of the 2
 bottom layers of dough up to the top and roll the edges together in
sections to seal in the cheeses; the edges will naturally form a rope
pattern. Brush the top all over with the egg glaze and sprinkle with the
reserved ¼ cup Parmesan.
4. Immediately place the pan in the oven and bake until thoroughly
browned, 30 to 35 minutes. Remove from the oven to a wire rack and
remove the springform sides. Let rest for 10 minutes. Slide the torta
onto a cutting board, cut it while hot with a serrated knife, and serve.
 GARLIC FOCACCIA

This recipe is adapted from one by the test kitchen of the Lesaffre SAF-
Instant Yeast company. It is almost like a pizza bianco, a pizza without the
sauce. I love that it has garlic powder in the crust, in addition to the fresh
garlic brushed over the top. It is so tender that you can cut wedges out of it
directly from the freezer with no work at all.
Makes 2 flatbreads

1½- OR 2-POUND-LOAF MACHINES

1⅛ cups water
2 tablespoons extra-virgin olive oil
3¼ cups bread flour
1½ teaspoons salt
1 teaspoon garlic powder
¼ teaspoon dried oregano 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
Cornmeal or coarse semolina, for sprinkling
¼ cup extra-virgin olive oil, for brushing
6 large cloves garlic, minced

1. Place the dough ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle; press Start.
2. Brush a 17 x 11-inch baking sheet with olive oil and sprinkle heavily
with cornmeal or semolina. When the machine beeps at the end of the
cycle, press Stop and unplug the machine. Immediately remove the
bread pan and turn the dough out onto a lightly floured work surface.
Divide the dough into 2 portions. Use the heel of your hand to press and
flatten a piece of the dough until it is ¼-inch thick. Lift it onto the pan.
Repeat with the other portion of dough. The 2 portions will fit on the
baking sheet with a few inches in between. Brush the tops with olive oil.
Cover gently with plastic wrap and let rise at room temperature until
puffy, about 25 minutes.
3. Twenty minutes before baking, place a baking stone on the lowest rack
of a cold oven and preheat it to 450°F.
4. Brush the dough again with olive oil and sprinkle with the garlic. If
there is any olive oil left over, pour it over the top. Reduce the oven
temperature to 400°F. Place the pan on the hot stone and bake for 15
minutes or until the focaccias are nicely browned. Slide onto a rack to
cool or serve warm from the oven.
 ROMAN BREAD

This bread was served at Monti’s La Casa Vieja restaurant, near Arizona
State University. You can sprinkle it with Asiago cheese instead of salt
before baking.
Makes 1 flatbread

1½-POUND LOAF

FOR THE DOUGH:

1 cup water
3 cups bread flour
1 tablespoon sugar
1/3 cup chopped yellow onion
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

FOR THE TOPPING:

3 tablespoons olive oil
1½ tablespoons dried rosemary, crushed
Coarse sea salt, for sprinkling

2-POUND LOAF

FOR THE DOUGH:

1½ cups water
4 cups bread flour
1 tablespoon plus 1 teaspoon sugar
½ cup chopped yellow onion
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

FOR THE TOPPING:

¼ cup olive oil
2 tablespoons dried rosemary, crushed
Coarse sea salt, for sprinkling
1. To make the dough, place the ingredients in the pan according to the
order in the manufacturer’s instructions. Program for the Dough cycle;
press Start.
2. Brush a large rectangular baking sheet with olive oil. When the machine
beeps at the end of the cycle, press Stop and unplug the machine.
Immediately remove the bread pan and turn the dough out onto the
baking sheet. With oiled fingers or a rolling pin, press and flatten the
dough into a 1-inch-thick oval. Cover with plastic wrap and let rise at
room temperature until doubled in bulk, about 40 minutes.
3. Twenty minutes before baking, place a baking stone on the lowest rack
of a cold oven and preheat it to 425°F. If you are not using a baking
stone, preheat the oven to 400°F.
4. Using a small, sharp knife, slash the top of the dough with a big tic-tac-
toe grid, no more than ½-inch deep. Drizzle with the olive oil and
sprinkle with the rosemary. Bake for 20 to 25 minutes, until browned.
When the bread comes out of the oven, sprinkle it with the coarse salt.
Serve cut into squares.
 ITALIAN WHOLE WHEAT FLATBREAD

The Italians eat a wide variety of flatbread appetizers. This one is made
with whole wheat flour. In true Tuscan style, there is no salt in the dough,
but there is plenty on top to balance out the flavor. The combination of milk
and water makes a tender bread. Serve this flatbread at the end of the day,
warm if possible, cut into pieces, accompanied by some fontina cheese,
grapes and figs, and a Chianti wine.
Makes one 15 x 10-inch flatbread

1½- OR 2-POUND-LOAF MACHINES

2/3 cup water

1 cup milk
3 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 cup whole wheat flour
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
3 to 4 tablespoons extra-virgin olive oil, for drizzling
2 teaspoons coarse sea salt, for sprinkling

1. Place the dough ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle; press Start.
The dough will be soft but still form a dough ball.
2. Brush a 15 x 10 x 1-inch metal jelly-roll pan with olive oil. When the
machine beeps at the end of the cycle, press Stop and unplug the
machine. Immediately remove the bread pan and turn the dough out
onto the prepared pan. Using the heel of your hand, press and flatten the
dough to fit the pan. Cover gently with oiled plastic wrap and let rise at
room temperature until doubled in bulk, about 1 hour.
3. Twenty minutes before baking, place a baking stone on the center rack
of a cold oven and preheat it to 450°F.
4. Using your fingertips or knuckles, gently dimple the dough all over the
surface. Drizzle the olive oil over the dough, letting it pool in the
indentations. Reduce the oven temperature to 425°F. Bake for 25 to 30
minutes or until nicely browned. Sprinkle the bread with the sea salt.
Let cool for 10 minutes in the pan, then cut into squares or slide onto a
rack to cool.
 WINE FOCACCIA

The difference between a pizza crust and focaccia is simply that focaccia is
thicker. Instead of being baked immediately after shaping to make a thin
crisp, the dough is left to rise a second time before baking. Serve this
focaccia the same day it is baked, cut into squares, accompanied by olives
and white wine.
Makes one 14-inch or one 13 x 9-inch flatbread

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

1⅛ cups water
½ cup dry white wine
3 tablespoons extra-virgin olive oil
4 cups bread flour
2 teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
Cornmeal or coarse semolina, for sprinkling

FOR THE TOPPING:

¼ cup extra-virgin olive oil
3 tablespoons dried basil or 1/3 cup finely chopped fresh basil

1. To make the dough, place the dough ingredients in the pan according to
the order in the manufacturer’s instructions. Program for the Dough
cycle; press Start.
2. Brush a 14-inch round pizza pan or 13 x 9-inch metal baking pan with
olive oil and sprinkle heavily with cornmeal or semolina. When the
machine beeps at the end of the cycle, press Stop and unplug the
machine. Immediately remove the bread pan and turn the dough out
onto a lightly floured work surface. Using the heel of your hand, press
and flatten it. Lift the dough onto the pan and gently pull and press it,
stretching it to fit the pan. Cover gently with oiled plastic wrap and let
rise at room temperature until doubled in bulk, about 45 minutes.
3. To prepare the topping, combine the oil and basil in a small bowl. Let sit
for 20 minutes at room temperature.
4. Meanwhile, place a baking stone on the lowest rack of a cold oven and
preheat it to 450°F. If you are not using a baking stone, preheat the oven
to 400°F.
5. Using your fingertips, gently poke indentations about ¼-inch deep all
over the dough surface. Drizzle the herb oil over the dough, letting it
pool in the indentations. Reduce the oven temperature to 400°F if using
a stone. Place the pan on the stone or oven rack and bake for 25 to 30
minutes or until nicely browned. Let cool for 15 minutes in the pan.
Serve warm from the oven.

THE RIGHT INGREDIENT: YEAST

All breads and doughs made in the machine require the use of a dry granular yeast
that does not need preliminary fermentation by dissolving it in water. Fast-acting
yeast and bread machine yeast both meet this requirement; quick-rise yeast can also
be used.

The most commonly available fast-acting yeast is labeled as “SAF-Instant Premium

High Power” yeast, produced by Lasaffre. The other yeast that performs well in the
bread machine, as its name might suggest, is bread machine yeast. It, too, is able to
be mixed into a dough along with the dry ingredients, requiring no previous
activation in a warm liquid. Both fast-acting and bread machine yeasts can tolerate a
wider range of temperatures than other active dry yeasts, so they will grow and
multiply at lower temperatures in the bread machine’s pan. As these yeasts perform
differently from one another, you will see that in most recipes in this book, a different
quantity of yeast is given for each type. Active dry yeast and fresh cake yeast should
not be used in the bread machine.

Whatever yeast you are using, be sure to check the expiration date stamped on the
back of the package. Fresh yeast works best, and outdated yeast may not work at all.

If your dough is over-risen, cut back the yeast by ¼ teaspoon in your next bakings
until you get the density you like.
 SCHIACCIATA

The Italian schiacciata (pronounced ski-ah-CHAH-tah) is a Tuscan

flatbread known in other areas of Italy as a focaccia. Although it’s a superb
appetizer just as it is here, plain, served with wine, toppings you might wish
to try are a thin layer of tomato sauce sprinkled with chopped scallions and
some Parmesan cheese or a drizzle of thin basil pesto with pine nuts. This
flatbread is made with a biga, or starter; for more information on bigas, see
the “Country Breads” section of the “Traditional Loaves” chapter.
Makes one 14-inch flatbread

1½- OR 2-POUND-LOAF MACHINES

FOR THE BIGA STARTER:

½ cup water
1 cup bread flour
½ teaspoon SAF yeast or bread machine yeast

FOR THE DOUGH:

1 cup water
1 tablespoon extra-virgin olive oil
2½ cups bread flour
1 teaspoon sea salt
1¼ teaspoons SAF yeast or 1¾ teaspoons bread machine yeast
3 tablespoons extra-virgin olive oil, for drizzling
Coarse sea salt, for sprinkling

1. To make the starter, place the biga ingredients in the bread pan.
Program for the Dough cycle, press Start, and set a kitchen timer for 10
minutes. When the timer rings, press Stop and unplug the machine. Let
the biga rest in the machine for 2 hours.
2. To make the dough, place all the dough ingredients in the pan with the
biga. Program for the Dough cycle; press Start. The dough ball will be
moist and smooth.
3. Brush a 14-inch round pizza pan with oil. When the machine beeps at
the end of the cycle, press Stop and unplug the machine. Immediately
remove the bread pan and turn the dough out onto the prepared pan. Do
not knead or work the dough. Dip your fingertips in cold water to keep
them from sticking and spread the dough in the pan. Leave the
indentations from your fingers. Cover gently with oiled plastic wrap and
let rise at room temperature until puffy, about 1 hour.
4. Twenty minutes before baking, place a baking stone on the lowest rack
of a cold oven and preheat it to 375°F.
5. Using your fingertips, press the dough gently all over the top to dimple.
Drizzle the olive oil into the indentations. Bake for 30 to 35 minutes or
until nicely browned. Slide the bread onto a rack to cool. Sprinkle with
the coarse salt. Eat warm or at room temperature.
THE TOOLBOX: ABOUT BAKING STONES

The baking stone, also called a pizza stone, is a heavy unglazed stone slab that goes
on one of the racks inside the oven. The goal of using a pizza stone is to make your
home oven simulate a wood-burning oven lined with bricks. When the pizza or
flatbread is placed in the oven, the heat from the tiles is immediately transferred into
the dough. The dough springs up under the intense heat, making the crust chewy and
light, rather than soft like regular bread. My Sicilian baking friend gave me a good tip:
Use two stones, one on the lowest and one on the uppermost rack, to create a great
mini–stone oven.

There are different types of baking stones. Some companies offer round or
rectangular fired clay slabs. Others market terra-cotta baking tiles that fit
conveniently into a baking sheet, which is then placed on the rack. Die-hard home
pizza bakers swear by lining the rack with unglazed tiles, easily available from a tile
outlet, since you can make the area covered by the tiles as large as you want. I use a
large rectangular stone as I can fit more pans on it. The round ones are about the size
of a pizza or focaccia.

Always preheat a baking stone prior to baking, according to recipe directions, for
anywhere from 10 to 20 minutes on an oven rack in any position. The stone needs to
be good and hot. A baking stone requires no oiling but should be sprinkled with
cornmeal just before baking if you will be placing your pizza directly on it. This
prevents sticking. You need a peel, a flat wooden or metal shovel, to slide a pizza
directly onto a stone, which I find fun to use. But for the occasional baker, baking a
pizza in a pan set on top of a baking stone works efficiently and yields great results.
Besides, peels are a bit tricky to use.
 GRAPE SCHIACCIATA COFFEE CAKE

This most famous Italian sweet flatbread is made at vendemmia, the autumn
wine grape harvest, using fresh-picked wine grapes and liberally sprinkled
sugar and crushed aniseed. Many wine country households cultivate a few
backyard vines next to their fig trees, just for baking purposes. Schiacciata
con l’Uva can be eaten for breakfast or tea as a coffee cake instead of toast,
bagels, or a croissant. This is my California version.
Makes one 14-inch coffee cake

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

1/3 cup milk
1/3 cup water
1 large egg
3 tablespoons extra-virgin olive oil
5 tablespoons butter, at room temperature, cut into pieces
1 teaspoon vanilla extract
3 cups unbleached all-purpose flour
2 tablespoons raw sugar, preferably, or granulated sugar
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

FOR THE GRAPE TOPPING:

2/3 cup raw sugar, preferably, or granulated sugar
1½ teaspoons aniseed, crushed
1½ pounds (about 3 cups) small red or black seedless grapes, stemmed
¼ cup crystallized ginger, finely chopped
Extra-virgin olive oil, for brushing

1. To make the dough, place 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 sticky and just hold its shape.
2. While the dough is rising, combine the sugar and aniseed for the
topping in a small bowl and set aside.
3. Brush a 14-inch pizza pan with olive oil. When the machine beeps at the
end of the cycle, press Stop and unplug the machine. Immediately
remove the bread pan and turn the dough out onto a lightly floured work
surface. Using the heel of your hand, press the dough to flatten it. Roll
the dough out in a circle, then lift it onto the pan and gently pull and
press it into a circle to fit the pan. Shape a ½-inch rim around the edge
of the crust. Brush with olive oil.
4. Arrange the grapes on the dough and press them in. Sprinkle lightly
with the crystallized ginger, then with the anise sugar. Let rise until
puffy, uncovered, about 25 minutes.
5. Fifteen minutes before baking, place a baking stone on the middle rack
of the oven and preheat it to 425°F.
6. Reduce the heat to 375°F and bake the coffee cake directly on the stone
for 25 to 30 minutes, until golden brown. Slide the bread off the pan
onto a rack to cool. Serve warm or at room temperature, cut into thick
wedges.
 PROVENÇAL OLIVE AND ANCHOVY FLATBREAD

In the south of France—known affectionately as the Midi and home for

decades to Pablo Picasso—this recipe is a classic. The region has lots of
ancient olive trees, and a number of their well-loved breads incorporate
plenty of olives from many different types of trees. Use large, small, oil-
cured, brine-cured, white, green, purple, or black olives. The flatbread is
usually made with double the amount of anchovies called for here, so add
more anchovies if you like. This recipe uses a pâte fermentée starter. See the
“Country Breads” section of the “Traditional Loaves” chapter for more
information about these starters. The flatbread is shaped into large
rectangles that end up looking like long baseball gloves with open slits in
the middle when the bread expands. Eat this bread the day it is baked.
Makes 2 flatbreads

1½- OR 2-POUND-LOAF MACHINES

FOR THE PÂTE FERMENTÉE:

½ cup water
1¼ cups unbleached all-purpose flour
Pinch of sea salt
½ teaspoon SAF yeast or 1 teaspoon bread machine yeast

FOR THE DOUGH:

1⅛ cups water
3 cups unbleached all-purpose flour
1 teaspoon sea salt
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast
30 pitted black olives (don’t need to be perfect whole olives)
One 2-ounce tin flat anchovy fillets in oil, chopped, 1 tablespoon of the oil reserved

1. To make the pâte fermentée starter, place the starter ingredients in the
bread pan. Program for the Dough cycle; press Start. Set a kitchen timer
for 10 minutes. When the timer rings, press Pause and set the timer
again for 10 minutes. Let the starter rest for 10 minutes (the autolyze).
When the timer rings, press Start to continue and finish the Dough
 cycle. When the machine beeps at the end of the cycle, press Stop and
unplug the machine. Gently deflate the spongy starter and let it sit in the
bread machine for 3 to 12 hours, deflating it about every 4 hours. (If
you are making the starter ahead of time, remove it from the machine at
this point and refrigerate it for up to 48 hours. Bring to room
temperature before making the dough.)
2. To make the dough, place all the dough ingredients in the pan with the
starter. (You don’t have to wash out the pan from the starter.) Program
for the Dough cycle; press Start. Between Knead 1 and Knead 2, press
Pause and add the olives and anchovies with the 1 tablespoon of oil.
Press Start to continue the cycle. The dough will be moist and smooth,
but flaccid.
3. Line an 18 x 12-inch baking sheet with parchment paper. When the
machine beeps at the end of the cycle, press Stop and unplug the
machine. Immediately remove the bread pan and turn the dough out
onto a lightly floured work surface. Divide the dough in half. With a
rolling pin, roll a piece of the dough into a free-form 8 x 10-inch
rectangle and place it on the baking sheet. Lay your hand gently on the
dough with your fingers spread apart. With the tip of a sharp knife,
make 4 cuts into the dough between your fingers through to the baking
pan, but not extending all the way to the edge of the pan. Roll out the
second fougasse, place it on the baking sheet leaving 2 inches between
the 2 fougasses, and slash as for the first. Cover gently with a clean tea
towel and let rise at room temperature until puffy, about 30 minutes.
4. Twenty minutes before baking, place a baking stone on the lowest rack
of a cold oven and preheat it to 425°F.
5. With the rolling pin, gently roll over the surface of the fougasses once to
deflate them slightly; pull open the slits if needed. Bake for 25 to 30
minutes or until nicely browned. Slide the breads onto a rack to cool.
Eat warm or at room temperature.
 WALNUT FOUGASSE

In the south of France, a focaccia-style flatbread is called a fougasse. This

version is adapted from a recipe by baker Rose Levy Beranbaum, who was
introduced to this bread by Alice Waters of Chez Panisse restaurant fame. It
is a picnic bread or appetizer par excellence.
Makes one 12-inch flatbread

1½- OR 2-POUND-LOAF MACHINES

1¼ cups fat-free milk
1/3 cup walnut oil
3 cups unbleached all-purpose flour
¾ cup coarsely chopped walnuts
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
3 tablespoons walnut oil, for brushing

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle; press Start.
2. Brush a 12-inch round pizza pan with 1 tablespoon of the walnut oil.
When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Immediately remove the bread pan and turn the dough out
directly onto the pan and press and flatten the dough with your fingers.
Lift and gently pull the dough, stretching it to fit the round pan. Cover
gently with plastic wrap and let rise at room temperature until puffy,
about 20 minutes.
3. Twenty minutes before baking, place a baking stone on the lowest rack
of a cold oven and preheat it to 425°F; if you are not using a baking
stone, preheat the oven to 400°F.
4. Brush the top of the dough with 2 tablespoons of walnut oil. With a
small, sharp knife, cut 7 short diagonal slashes, right through to the
bottom of the pan, 3 inches long and a few inches apart, like the spokes
of a wheel. With your fingers, push the slashes open. Bake until the
fougasse is crisp and brown, 20 to 25 minutes. Slide the hot bread off
the pan to cool on a rack. Eat warm or at room temperature.
 LA POMPE DE NOËL

This rustic dessert fougasse is one of the thirteen traditional desserts that
are served on Christmas Eve in Provence. It is by far one of the oldest, yet
most unusual, holiday breads and traditionally contains huile vierge, the
choice top grade of French olive. I learned this recipe from master baker
Diane Dexter. Orange-flower water, a traditional ingredient, is available at
liquor stores and in the spice section of some grocery stores.
Makes one 12-inch flatbread

1½- OR 2-POUND-LOAF MACHINES

½ cup water
1 teaspoon orange-flower water
½ cup extra-virgin olive oil
1 large egg
3 cups unbleached all-purpose flour
⅞ cup sugar
Grated zest of 1 medium orange
1½ tablespoons candied orange peel, finely chopped (here)
½ teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
3 tablespoons extra-virgin olive oil, for brushing

1. Place all the dough ingredients in the pan according to the order in the
manufacturer’s instructions. Program for the Dough cycle; press Start.
2. Brush a 12-inch round pizza pan with olive oil. When the machine
beeps at the end of the cycle, press Stop and unplug the machine.
Immediately remove the bread pan and turn the dough out onto the pan.
With floured fingers, press and flatten the dough, lifting and gently
pulling it to stretch it into the pan; it will be about ⅜-inch thick. Cover
gently with oiled plastic wrap and let rise at room temperature until
puffy, about 30 minutes.
3. Twenty minutes before baking, place a baking stone on the lowest rack
of a cold oven and preheat it to 375°F.
4. Brush the top of the dough with the olive oil. With a small, sharp knife,
cut 7 short diagonal slashes, right through to the bottom of the pan, 3
inches long and a few inches apart, like the spokes of a wheel. With
your fingers, push the slashes open. Bake until crisp and brown, 20 to
24 minutes. Slide the hot bread from the pan onto a rack to cool. Eat at
room temperature or wrap tightly in plastic to serve the next day.
 NAAN

Naan has a buttery flavor and moist texture. Traditionally, these long oval
flatbreads are baked in a tandir oven, which is a deep clay floor oven. The
naan are baked by slapping the dough onto the walls of the hot oven. One
end of the dough hangs out over the fire, producing a pretty teardrop oval of
bread. Homemade naan are easy to bake in a conventional oven. Yogurt is a
tangy addition to this dough, accenting the flour and replacing the
fermented yogurt starter in many recipes. Eat these just out of the oven.
Makes 6 naan

1½- OR 2-POUND-LOAF MACHINES

1 tablespoon peanut oil
½ cup plain yogurt
½ cup milk
2 cups bread flour
¾ teaspoon salt
⅛ teaspoon baking soda
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
¼ cup whole wheat pastry flour, for dusting
3 tablespoons unsalted butter, melted, for brushing
1 tablespoon nigella seeds

1. Place the oil, yogurt, milk, flour, salt, baking soda, and yeast in the pan
according to the order in the manufacturer’s instructions. Program for
the Dough cycle; press Start.
2. Line 2 large baking sheets with parchment paper and brush with melted
butter. When the machine beeps at the end of the cycle, press Stop and
unplug the machine. Immediately remove the dough and place on a
work surface dusted with whole wheat pastry flour; divide into portions
and form them into walnut-size balls. With a floured rolling pin, roll
each into a 4- to 5-inch flat, uneven round or oval shape, about ½-inch
thick. As they are shaped, place them on a baking sheet. Cover with a
 clean tea towel while you are rolling out the rest. Each should rest for
about 20 minutes.
3. Preheat the oven to 450°F.
4. Flatten each round with your palm, then stretch on one side to make an
elongated oval shape. Brush the top of each naan with the melted butter
and sprinkle lightly with nigella seeds. Bake, one pan at a time, without
turning, until golden brown and crisp in places, for 5 to 8 minutes.
Serve immediately or wrap in a clean tea towel until serving.
 MIDDLE EASTERN LAVASH

The paper-thin daily flatbread of the Arab, Armenian, and Middle Eastern
countries, lavash is basically a naan-type dough rolled very thin. When soft,
lavash is good for wrapping around hunks of cheese and grilled meats.
Makes 8 cracker breads

1½- OR 2-POUND-LOAF MACHINES

1½ cups warm water
4 tablespoons butter, melted
4 cups unbleached all-purpose flour
1 tablespoon sugar
2 teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
¼ cup sesame seeds, for sprinkling

1. Pour the water, butter, flour, sugar, salt, and yeast into the pan according
to the order in the manufacturer’s instructions. Program for the Dough
cycle; press Start. After 3 minutes of kneading, check the dough to
adjust the consistency; you want a soft dough. Drizzle in a bit more
water if needed.
2. Preheat the oven to 425°F. Cut 2 or 4 large pieces of parchment paper to
fit 2 to 4 large, heavy-duty baking sheets.
3. When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Immediately remove the dough and place it on a lightly
floured work surface; divide it into 8 equal portions and form them into
balls. Flatten the balls with the palm of your hand. Let the balls rest for
10 minutes on the side of the work surface covered with a clean towel.
Place one of the baking sheets in the oven to preheat for 5 to 10
minutes. With a floured rolling pin and lightly dusting the work surface
as needed, roll a dough ball into a flat rectangular shape, as thin as
possible (almost translucent). Carefully remove the baking sheet from
the oven. Drape the dough over the rolling pin and gently unroll it onto
 the baking sheet. Brush quickly with cold water and sprinkle with
sesame seeds.
4. Bake without turning, until lightly browned and slightly bubbly, for 10
to 14 minutes. Slip the bread off the baking sheet and transfer to a wire
rack to cool. Roll out and bake the 4 remaining breads. Leave the breads
on the rack to cool uncovered, if you like the bread crispy. If you like
the breads soft, sprinkle with a bit of cold water and cover with a clean
tea towel; when all the breads are baked, wrap in aluminum foil and let
stand for 30 minutes to soften before serving.
 WHOLE WHEAT PITA

Perhaps the most basic of yeast breads is pita. The small round of dough
puffs dramatically when baked. Pitas should be eaten as soon as they are
cool. Wrap them in a clean kitchen towel just after baking to keep them
warm.
Makes 10 pitas

1½- OR 2-POUND-LOAF MACHINES

1¼ cups warm water
Pinch of sugar
2 tablespoons olive oil
1½ cups whole wheat pastry flour
1½ cups bread flour
1½ teaspoons salt
1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast

1. 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 not sticky.
2. Line 2 baking sheets with parchment paper or heavily flour a peel.
When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Turn the dough out onto a work surface lightly dusted with
whole wheat pastry flour; divide it in half. Cover one half with plastic
wrap to prevent it from forming a skin. Divide the first half into 5 equal
portions and form each into a rough ball. Let rest for 10 minutes, co
vered, while dividing the second section of dough in the same way. This
rest makes the dough easier to roll out.
3. Using a rolling pin, on the work surface dusted with whole wheat pastry
flour, roll each ball into a 5- to 6-inch circle about ¼-inch thick. Move
the dough circles by draping them one at a time over a flour-dusted
rolling pin and place them on a floured kitchen towel to rest for about
25 minutes and puff slightly before transferring to the baking sheets.
4. During the last 15 minutes of resting, place a baking stone on the
bottom rack of the oven and preheat to 450°F.
5. Transfer the circles to the baking sheet. Bake, one pan at a time, directly
on the hot stone. Do not open the oven door for a full 4 minutes, as the
puffing begins almost immediately as the steam pushes the 2 halves of
the bread apart. Watch carefully that the pitas do not overbake or burn.
Bake for 12 to 14 minutes, until fully puffed, like a pillow, and just light
brown, not dark. Remove the puffed hot breads with a wide metal
spatula and stack between clean kitchen towels to keep soft.
 LÁNGOS

Lángos (pronounced langosh) is traditionally fried and rubbed with garlic

before eating. This version was translated by a relative from a Hungarian
cookbook.
Makes 12 individual flatbreads

1½- OR 2-POUND-LOAF MACHINES

1 medium russet potato
2 cups water
3 cups unbleached all-purpose flour
3 tablespoons cornstarch
2 tablespoons nonfat dry milk
Large pinch of sugar
Large pinch of salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
Canola oil for frying
Garlic powder or salt-free garlic seasoning blend, for sprinkling

1. Slice the potato and place in a saucepan with the water. Cover and bring
to a boil. Simmer until tender, about 20 minutes. Drain, reserving the
liquid, then peel the potato. Mash the potato and set aside to cool.
Measure out ¾ cup of the potato water (discard any extra) and cool to
room temperature.
2. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions, adding the potato and the potato water as
liquid. Program for the Dough cycle; press Start.
3. Line a 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 work surface. Divide the dough in half and
then into 6 equal portions. Form each into a ball and place on the baking
sheet 2 inches apart. Cover loosely with plastic wrap and let rest at
room temperature until doubled in bulk, 45 minutes to 1 hour.
4. On a lightly floured work surface, flatten each ball, then pull to circle a
bit larger than the palm of your hand. With a small sharp knife, cut 3 or
4 small slits, like the spokes of a wheel. Pull to open the slits. Place on
the baking sheet. Dust with flour, loosely cover, and let rise until puffy,
about 30 minutes.
5. Line another baking sheet with paper towels. Fill a Dutch oven with 1½
inches of oil and heat until it measures 375°F. Transfer a lángos into the
oil with a metal spatula, top side down. Fry, turning once, for a total of 2
to 3 minutes. Carefully lift from the oil with the spatula, let drain, then
place on the paper towels. Repeat. Sprinkle with the garlic powder
while hot. Serve warm or at room temperature.
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 SWEET LOAVES

Chocolate, Fruit, and Other Sweet Breads

Breakfast Breads
Coffee Cakes and Sweet Rolls
Chocolate Breads
Holiday Breads
 BREAKFAST BREADS
I love the sights and smells associated with sweet morning bread baking.
Fruit, nut, spice, sugar, all come together in the dough. Whether you are
making a barely sweet slice of toast you can dunk in your coffee or a
beautifully crafted bread to serve for a brunch, these yeasted sweet breads
are a welcome and enticing part of baking. Favorite mouthwatering
fillings are encased by the dough to create a pretty, delicate pattern when
sliced (Cinnamon Swirl Bread anyone?).

Many of these special recipes are just a push of a button away with the
Dough cycle; you shape them yourself into beautiful rings and braids.
Others are just as happily made in the shape of the bread pan. These are old-
fashioned recipes, culled from American and European baking traditions,
and may evoke some of your own memories: cinnamon swirl, raisin bread,
maple oatmeal bread, granola bread. Remember that baking is not just
making a recipe, but doing an activity that interweaves food with family life
and customs.

The flavors of these breads are varied with sweet spices, nuts, extracts,
vanilla bean, citrus, and glistening dried fruit. Some of these breads may
have longer lists of ingredients than other recipes in the book, but there is
the same ease of preparation when they are made in the bread machine.
Machines often have a Fruit and Nut cycle or an Extras choice within the
all-purpose cycles that will give an audible signal when to add extra
ingredients. After you have baked for a while, you won’t even need the
signal. Firm additions, such as dried fruit, can be added during kneading or
with all the other ingredients at the beginning. Nuts don’t need to be
chopped; just let the paddle break them up during the kneading. When
should you add them? A good time to add pieces of nuts and fruits is at the
beginning of Knead 2 (after the pause before the dough ball begins to
form), or you can just open the lid and sprinkle them in gradually while the
machine is kneading. Just be sure to add them early in the cycle since the
dough ball is well formed ten minutes after starting the program.
These loaves are often especially delicate due to the addition of eggs to the
dough and rise a bit more slowly than other breads due to the addition of
sugar. But you can use either the Basic or Sweet Bread cycles
interchangeably here. The Sweet Bread cycle bakes at a slightly lower
temperature than the Basic cycle. Usually, it is best to set the crust control
on light or medium to prevent overbrowning in either cycle. Be sure to let
these loaves cool completely before slicing; no matter how enticing the urge
to have a bite, their cakelike crumb will not have set until they are cool.

Although optional, glazing is an important finishing touch for a very fancy

loaf, a lively accent of concentrated sweetness and glossy visual appeal.
The essences, such as mint, vanilla, and almond, and alcoholic spirits, such
as rum, amaretto, and brandy, have a place to blend in their bold flavors
here. With fruit jewels and nuts set into the crust, you will have a bread with
a picture-book look that highlights a table like no other food.
 CINNAMON SWIRL BREAD

Classic cinnamon bread is just too popular not to be included here. In this
version, the dough is removed from the machine, stuffed, rolled up, and
either put back in the machine or placed in your oven for baking off.

1½-POUND LOAF

FOR THE DOUGH:

1 cup water
2 tablespoons unsalted butter, cut into pieces
¼ cup sugar
3 cups bread flour
1/3 cup dry buttermilk powder
1 tablespoon gluten
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

FOR THE CINNAMON SWIRL:

2 tablespoons unsalted butter, melted, for brushing
1/3 cup light brown sugar
1 tablespoon ground cinnamon

2-POUND LOAF

FOR THE DOUGH:

11/3 cups water
3 tablespoons unsalted butter, cut into pieces
1/3 cup sugar
4 cups bread flour
¼ cup dry buttermilk powder
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
FOR THE CINNAMON SWIRL:
2 tablespoons unsalted butter, melted, for brushing
1/3 cup light brown sugar
1 tablespoon ground cinnamon

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. If you wish to mix and bake the dough
completely in the machine, set crust on medium and program for the
Basic or Variety cycle. If you wish to bake the loaf in your kitchen oven,
program for the Dough cycle. Press Start. (This recipe is not suitable for
use with the Delay Timer.)
2. To bake in the machine: After Rise 2 ends on the Basic cycle, or when
the display shows Shape in the Variety cycle, press Pause, remove the
pan, and close the lid. Immediately turn the dough out onto a lightly
floured work surface; pat into an 8 x 12-inch fat rectangle. Brush with
the melted butter. Sprinkle with the sugar and cinnamon, leaving a 1-
inch space all the way around the edge. Starting at a short edge, roll the
dough up jelly-roll fashion. Tuck the ends under and pinch the bottom
seam. Coat the bottom of the dough with cooking spray, remove the
kneading blade, and place the dough back in the pan; press Start to
continue to rise and bake as programmed. When the baking cycle ends,
immediately remove the bread from the pan.
3. To bake in the oven: Preheat the oven to 350°F. Grease a 9 x 5-inch loaf
pan (for 1½ pounds dough) or two 7 x 4-inch loaf pans (for 2 pounds
dough).
4. When the machine beeps at the end of the cycle, remove the pan and
turn the dough out onto a lightly floured work surface. Pat the 1½
pounds dough into one 8 x 12-inch rectangle (or two rectangles for 2
pounds of dough). Brush the rectangle(s) with melted butter. Sprinkle
with the brown sugar and cinnamon, leaving a 1-inch edge all the way
around. Starting at a short end, roll up jelly-roll fashion. Tuck the ends
under and pinch the bottom seam.
5. Place the single large loaf in the prepared 9 x 5-inch pan or the 2
smaller loaves in the 7 x 4-inch pans. Spray the top(s) with cooking
 spray and cover lightly with plastic wrap. Let rise at room temperature
until doubled in bulk, about 45 minutes. Bake for 35 to 40 minutes or
until golden brown and the sides have slightly contracted from the pan.
If the crust browns too quickly, place a piece of aluminum foil loosely
over the top.
6. Place the bread on a rack and let cool to room temperature before
slicing. Dust with confectioners’ sugar, if desired.

BREAD MACHINE BAKER’S HINT: TIPS FOR SWEET BREADS

Because of all the perishable ingredients called for, do not use the Delay Timer for
any of the recipes in this chapter.
I avoid most commercial candied fruits because they lack distinctive flavor and
contain artificial colors and preservatives. Homemade candied peels have an
intense bittersweet flavor and firm texture. If you have access to an unsprayed
orange or lemon tree, or to organically grown citrus fruits, you can make your own
(see here and here). I buy glacéed dried fruit from Australia or France or I glaze my
own dried fruit (see here). Plain dried fruits are also excellent.
For convenience, bake the loaves well ahead of when you will need them and then
freeze them. Defrost the loaves in their wrapping at room temperature. Then add
the final glaze and decorations before serving.
 DUTCH SUGAR LOAF

I learned this bread in a baking class in San Francisco with food writer
Bernard Clayton. I was not interested in a bread with crushed sugar cubes
baked into it, but then I took a bite and delighted in the moist pockets of
sweet goo.

1½-POUND LOAF
2/3 cup sugar cubes
1½ teaspoons ground cinnamon
Small pinch of ground cloves
1⅛ cups fat-free milk
1 tablespoon unsalted butter or margarine, cut into pieces
3 cups bread flour
1 tablespoon gluten
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF
¾ cup sugar cubes
2 teaspoons ground cinnamon
Small pinch of ground cloves
11/3 cups fat-free milk
2 tablespoons unsalted butter or margarine, cut into pieces
4 cups bread flour
1 tablespoon plus 1 teaspoon gluten
1¾ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place the sugar cubes in a plastic freezer bag and, using a rolling pin,
crack the cubes into chunks no smaller than a quarter cube. Add the
spices to the bag and toss to coat. Set aside.
2. Place the rest of the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on medium and program for the
 Sweet Bread cycle; press Start. (This recipe is not suitable for use with
the Delay Timer.) Five minutes into the kneading segment, press Pause
and sprinkle in half of the sugar cube mixture. Press Start to resume the
cycle. Three minutes later, press Pause and add the rest of the sugar
cube mixture.
3. 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,
or sugar syrup will ooze out.
 MAPLE OATMEAL BREAD

I use quick-cooking imported Irish oatmeal for this recipe. The flavor of
Irish-grown oats is the richest of any I have eaten, and the loaf retains a
characteristic nubby texture. There is a good dose of maple syrup in this
bread, the luscious sweetener made of the boiled-down sap of a maple tree
—I like to taste its flavor distinctly in the finished loaf. I look for grade A
Amber maple syrup, which is labeled Rich Taste. It is a bit more
concentrated, better for baking than for pouring over pancakes. Oatmeal
and maple syrup is a combination made in baker’s heaven.

1½-POUND LOAF
11/3 cups buttermilk
1/3 cup pure maple syrup
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
¾ cup rolled oats
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF
12/3 cups buttermilk
½ cup pure maple syrup
3 tablespoons unsalted butter, cut into pieces
4 cups bread flour
1 cup rolled oats
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
cycle; press Start. (This recipe is not suitable for use with the Delay
 Timer.) The dough ball will be firm but springy. If it seems too stiff,
dribble with some water during kneading.
2. 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.

NOTE:

If you notice this recipe scratches your bread pan, stop the machine after 5 minutes of
the kneading cycle. Place the dough onto a work surface and pat into a thick
rectangle. Sprinkle the surface with half the crushed sugar cubes. Fold the dough
over in thirds and lightly knead for 2 minutes. Pat again into a rectangle and sprinkle
with the rest of the sugar cubes; fold the dough in half and lightly knead 1 to 2
minutes. Clear the program on your bread machine and set to the Bake Only cycle;
place the dough into the bread pan, press Start, and continue with the recipe for
baking and cooling.
 OLD-FASHIONED RAISIN BREAD

It is hard to believe that at one time—in a world where raisins had to be

seeded with your fingers before eating—raisins were so rare that they were
not used in baking at all but served as a dessert delicacy by themselves.
They were plumped in brandy and wrapped in lemon leaves like a little gift.
Today, we use raisins liberally and along with cinnamon bread, raisin bread
is one of the most common sweet breads made by home bakers. It is as good
for peanut butter and jelly sandwiches as it is toasted for breakfast.

1½-POUND LOAF
1 cup dark raisins
1⅛ cups buttermilk
1 large egg
2 tablespoons canola oil
2 tablespoons dark brown sugar
3 cups bread flour
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF
11/3 cups dark raisins
1½ cups buttermilk
1 large egg
2½ tablespoons canola oil
3 tablespoons dark brown sugar
4 cups bread flour
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

1. Place the raisins in a small bowl to heat in the microwave or in a small

pan to heat on the stove. Cover with water and heat to boiling. Let stand
for 10 minutes to plump, then drain on paper towels.
2. Place the ingredients, except the raisins, in the pan according to the
order in the manufacturer’s instructions. Set crust on medium and
program for the Sweet Bread or Fruit and Nut cycle; press Start. (This
recipe is not suitable for use with the Delay Timer.) When the machine
beeps, or between Knead 1 and Knead 2, add the raisins.
3. 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.
 C.R.O.W.W.

This is a denser, more toothsome raisin bread, especially for whole wheat
lovers, with cinnamon in every bite. C.R.O.W.W. stands for Cinnamon
Raisin Oatmeal Walnut Whole wheat bread. The oats give moisture, the
buttermilk gives tenderness, and molassesey dark brown sugar and dried
fruit provide the sweetness. Since the dough is so dense and a slow riser, I
often check the top of the loaf at the end of baking, and if it is too pale, reset
and program Bake Only for an additional 7 to 10 minutes.

1½-POUND LOAF
1 cup buttermilk
2 large egg whites, lightly beaten
3 tablespoons canola oil
1½ cups bread flour
1½ cups whole wheat flour
¼ cup rolled oats
¼ cup dark brown sugar
2 tablespoons gluten
1½ teaspoons salt
1¼ teaspoons ground cinnamon
1¼ teaspoons vanilla powder
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
½ cup raisins or currants
¼ cup chopped walnuts

2-POUND LOAF
11/3 cups buttermilk
2 large egg whites, lightly beaten
¼ cup canola oil
2 cups bread flour
2 cups whole wheat flour
1/3 cup rolled oats
1/3 cup dark brown sugar
2½ tablespoons gluten
2 teaspoons salt
1½ teaspoons ground cinnamon
1½ teaspoons vanilla powder
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast
2/3 cup raisins or currants
1/3 cup chopped walnuts

1. Place the ingredients, except the fruit and nuts, in the pan according to
the order in the manufacturer’s instructions. Set crust on dark and
program for the Basic or Fruit and Nut cycle; press Start. (This recipe is
not suitable for use with the Delay Timer.) When the machine beeps, or
between Knead 1 and Knead 2, add the fruit and nuts. Do not be
tempted to add more than a tablespoon of extra flour. This is a moist
dough ball that will initially look very sticky.
2. When the baking cycle ends, immediately remove the bread from the
pan and place it on a rack. (See headnote for possible extra baking
time.) Let cool to room temperature before slicing.
BREAD MACHINE BAKER’S HINTS
WORKING WITH DRIED FRUIT
CHOPPING DRIED FRUIT
Use a knife or kitchen shears to chop or cut fruit into pieces. Spray the knife
or shears first with a light coating of vegetable oil cooking spray or rub on
some plain vegetable oil using an oil-soaked paper towel. This will prevent
the fruit from sticking to the blade.
MEASURING DRIED FRUIT
Lightly pack chopped dried fruit into a dry measuring cup. The fruit should
be firm to the touch in the cup. If a weight measure is given, you don’t have
to use a measuring cup. Just weigh out the amount of fruit you need on your
scale, chop it if the recipe instructs, and add it to the dough.
ADDING DRIED FRUIT TO A DOUGH
Toss the dried fruit with a few teaspoons of flour so that when you add it to
the dough, it will not clump. When baking in the bread machine, I add the
dried fruit in one of two manners. The first is to add the dried fruit at the
pause between Knead 1 and Knead 2, just before the dough ball is formed.
If there is really a lot of dried fruit to be added, press Pause on the machine
after Rise 1. Remove the dough from the pan and place it on a work surface.
Pat the dough into a flat rectangle and sprinkle it with the dried fruit. Knead
the dough lightly to distribute the fruit. Return the dough to the pan and
press Start to continue the cycle. The dough will continue to rise and bake
in the machine with all the dried fruit mixed into it. There is a Fruit and Nut
dispenser on some machines. If using the dispenser, you would program the
machine at the start for additions. I don’t use the dispenser because it has
only a ½-cup capacity, and I rarely add that small an amount.
PLUMPING DRIED FRUIT
When dried fruit is added to sweet bread doughs or batters, it will not soften
further during rising and baking; therefore, it is best to soak the fruit in a
warm liquid before adding it.

Soak dried fruit for at least one hour before adding it to a dough. This
process is referred to as “macerating.” You can use water, wine, a liqueur
that has a flavor complementary to the bread you are making, or a fruit juice
to restore moisture, soften, and add flavor to the dried fruit.

If the fruit is very hard, combine 1 cup of the dried fruit (such as apricots,
peaches, figs) with 1 cup of water (or other liquid) in a small saucepan.
Bring to a boil. Simmer gently in the liquid for about 10 minutes or until the
fruit is soft. Do not cover the saucepan while plumping the fruit; excess
sulfur dioxide, used to preserve color and freshness in dried fruit, needs to
evaporate. Let the fruit cool in the liquid. You can also soften fruit in a
microwave: Combine the fruit and liquid in a microwave-proof bowl. Cover
and microwave on high for 3 minutes. Stir. If still hard, microwave another
minute. Let stand for 2 minutes before uncovering. Let cool and chop.
YEAST AND THE DARK SWEET SPICES
Spices are considered condiments, cherished for their flavor rather than
their nourishing qualities. Spices have been used since ancient times but
were once quite rare. Without spices, the world of sweet breads would be
dull indeed.

The delicious dark sweet spices that find a comfortable home in bread
baking include cinnamon, cloves, nutmeg, mace, cardamom, and pepper—
all aromatic products of tropical plants. The plants that produce these
essences and oils have been treasured since the time of the Egyptians, not
only for their ability to elevate baking from the simple to the sublime but
for their medicinal remedies and perfumes as well.
Every so often I will bake a loaf of sweet bread laden with some of these
spices and lo and behold, I end up with a flat loaf. It turns out that these
spices have marked antiseptic and antimycotic properties from the active
ingredients in their volatile oils that can inhibit, or even completely destroy,
the action of the yeast. The oils are what give spices their particular flavor
and aroma. In these recipes, there should be plenty of yeast and eggs for
leavening, the dough should be pliable and rise easily, there should not be
too many added heavy ingredients—such as nuts or dried fruit—to weigh
down the delicate doughs, and the spices should be used in small enough
quantities that the breads turn out perfect. But if you are troubleshooting a
less-than-perfect loaf, you may want to look at how much of these spices
are in your bread and cut back a bit or add them after the second rise in a
sugary swirl.

Though it is not a dark, sweet spice, I should mention ginger here, which is
at the other end of the spectrum. Powdered ginger has the opposite effect in
yeast breads. The yeast loves the ginger. It turns up often in recipes, with a
pinch added to encourage the yeast’s activity.
 GREEK CURRANT BREAD

This bread is called stafidopsomo in Greece and has undertones of spices

and honey. The orange-flower water is a nice touch, but optional.

1½-POUND LOAF
1¼ cups currants
3 tablespoons orange juice
One 2-inch piece cinnamon stick
2 whole cloves
Pinch of ground mastika or allspice
1 cup evaporated milk
1½ teaspoons orange-flower water
3 tablespoons honey
3 cups bread flour
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF
11/3 cups currants
¼ cup orange juice
One 2-inch piece cinnamon stick
2 whole cloves
Pinch of ground mastika or allspice
1⅛ cups plus 1 tablespoon evaporated milk
2 teaspoons orange-flower water
¼ cup honey
4 cups bread flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place the currants in a small bowl. Add the orange juice, cinnamon
stick, cloves, and mastika or allspice. Toss to combine. Cover and let
 stand at room temperature for 1 hour until plump. Remove and discard
the cinnamon stick and cloves.
2. Drain and reserve any extra orange juice from the currants. Add to the
juice enough water to equal 2 tablespoons if you are making the 1½-
pound loaf or 3 tablespoons if you are making the 2-pound loaf.
3. Place the ingredients, except the currants, in the pan according to the
order in the manufacturer’s instructions, adding the juice and water
mixture with the liquid ingredients. Set crust on medium and program
for the Sweet Bread or Fruit and Nut cycle; press Start. (This recipe is
not suitable for use with the Delay Timer.) When the machine beeps, or
between Knead 1 and Knead 2, add the currants.
4. 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.
 PRUNE AND POPPY SEED BREAD

The combination of sweet prunes and aromatic poppy seeds is a surprise at

first. But one bite and you will be hooked; it is a compatible taste pairing.
Poppy seeds are grown extensively in the alpine areas of Central Europe
and grace breads and coffee cakes from Vienna to Russia. They add a nutty,
crunchy quality to this great breakfast bread.

1½-POUND LOAF
½ cup milk
1/3 cup water
2 tablespoons unsalted butter, cut into pieces
1 large egg
2 cups bread flour
1 cup whole wheat pastry flour
¼ cup poppy seeds
2 tablespoons sugar
Grated zest of 1 lemon
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
½ cup chopped pitted prunes

2-POUND LOAF
2/3 cup milk
½ cup water
3 tablespoons unsalted butter, cut into pieces
1 large egg
3 cups bread flour
1 cup whole wheat pastry flour
¼ cup plus 1 tablespoon poppy seeds
3 tablespoons sugar
Grated zest of 1 lemon
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
¾ cup chopped pitted prunes

1. Place the ingredients, except the prunes, in the pan according to the
order in the manufacturer’s instructions. Set crust on medium and
program for the Basic or Fruit and Nut cycle; press Start. (This recipe is
not suitable for use with the Delay Timer.) When the machine beeps, or
between Knead 1 and Knead 2, add the prunes.
2. 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.
 CRANBERRY–GOLDEN RAISIN BREAD WITH CARDAMOM

Scandinavian raisin breads always have a favorite spice added—

cardamom. You can crush your own cardamom seeds between sheets of
waxed paper with a rolling pin. For this recipe, you can also add the fruit at
the beginning of the cycle, if you wish.

1½-POUND LOAF
1¼ cups water
2 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
3 cups bread flour
¼ cup nonfat dry milk
1 tablespoon gluten
1½ teaspoons salt
1 teaspoon ground cardamom
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
2/3 cup golden raisins
2/3 cup dried cranberries

2-POUND LOAF
12/3 cups water
2½ tablespoons unsalted butter, melted
3 tablespoons light brown sugar
4 cups bread flour
1/3 cup nonfat dry milk
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
1¼ teaspoons ground cardamom
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
¾ cup golden raisins
¾ cup dried cranberries
1. Place the ingredients, except the fruit, in the pan according to the order
in the manufacturer’s instructions. Set crust on light and program for the
Sweet Bread or Fruit and Nut cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.) When the machine beeps, or
between Knead 1 and Knead 2, add the fruit.
2. 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.
 BANANA OATMEAL BREAD WITH MACADAMIA NUTS

This bread was created for my sister Meg, who once had such a loaf from a
bakery in Seattle. “Not too sweet,” she demanded as she described it. “The
bananas, macadamias, oats, and whole wheat flour are perfect together.” I
call for salted macadamias since they are so readily available vacuum-
packed. If you use unsalted macadamia nuts, be sure to add an extra ½
teaspoon of salt or the bread will taste flat. Chop the nuts with a knife, as
they are quite oily and will clump if chopped in a food processor. This is
definitely a bread for toasting.

1½-POUND LOAF
1 cup milk
2 tablespoons unsalted butter, cut into pieces
One 6-ounce banana, sliced (¾ to ⅞ cup)
2 cups bread flour
1 cup whole wheat pastry flour
2/3 cups rolled oats
2 tablespoons sugar
1 tablespoon gluten
1 teaspoon salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
1/3 cup chopped salted macadamia nuts

2-POUND LOAF
11/3 cups milk
3 tablespoons unsalted butter, cut into pieces
One 8-ounce banana, sliced (1 to 1⅛ cups)
2½ cups bread flour
1½ cups whole wheat pastry flour
¾ cup rolled oats
3 tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
1¼ teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast
½ cup chopped salted macadamia nuts

1. Place the ingredients, except the nuts, in the pan according to the order
in the manufacturer’s instructions. Set crust on medium and program for
the Sweet Bread or Fruit and Nut cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.) When the machine beeps, or
between Knead 1 and Knead 2, add the macadamia nuts.
2. 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.
 ORANGE BREAD WITH WHITE CHOCOLATE, APRICOTS,
AND WALNUTS

The combination of white chocolate, apricots, and walnuts is one of my

favorites. It is paired here with a distinctly orange dough to make a superb
breakfast bread. The mandarin oranges break up during kneading and give
the dough the liquid it needs. This bread is very cakelike, so remove it
gently from the pan after baking and let it cool completely before slicing.

1½-POUND LOAF
1½ cups mandarin orange segments (one and three-quarters 11-ounce cans), liquid
reserved
2 tablespoons reserved orange liquid or orange liqueur
3 tablespoons unsalted butter, cut into pieces
3 cups bread flour
¼ cup sugar
2 teaspoons gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
½ cup white chocolate chips
1/3 cup minced dried apricots
1/3 cup chopped walnuts

2-POUND LOAF
1¾ cups mandarin orange segments (two 11-ounce cans), liquid reserved
3 tablespoons reserved orange liquid or orange liqueur
4 tablespoons unsalted butter, cut into pieces
4 cups bread flour
1/3 cup sugar
1 tablespoon gluten
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
2/3 cup white chocolate chips
½ cup minced dried apricots
½ cup chopped walnuts

1. Place the ingredients, except the white chocolate chips, apricots, and
walnuts, in the pan according to the order in the manufacturer’s
instructions. Set crust on medium and program for the Basic or Sweet
Bread cycle; press Start. (This recipe is not suitable for use with the
Delay Timer.) The dough ball will initially look dry; do not be tempted
to add more liquid. When the machine beeps, or between Knead 1 and
Knead 2, add the chips, apricots, and walnuts.
2. 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.
 APPLE BUTTER BREAD

As expected, apple butter bread is sweet and has a tender, fragrant crumb,
but is not considered an enriched bread. If you really want to embrace the
bread machine aspect of this recipe, you can make the apple butter in it as
well. Add two cups of applesauce, three-quarters cup brown sugar, a squirt
of lemon juice, half teaspoon cinnamon, and one-quarter teaspoon of
allspice to the bread machine, set it on the jam cycle, and voilà, perfect
apple butter for this recipe and as a topping.

1½-POUND LOAF
1 cup warm water
½ cup apple butter
2 tablespoons melted butter, cooled
2 tablespoons skim milk powder
1 tablespoon brown sugar
1 teaspoon salt
2½ cups white bread flour
¾ cup whole wheat flour
1 tablespoon gluten
1 teaspoon SAF or 1½ teaspoons bread machine yeast

2-POUND LOAF
11/3 cups warm water
2/3 cup apple butter
22/3 tablespoons melted butter, cooled
22/3 tablespoons skim milk powder
4 teaspoons brown sugar
1¼ teaspoons salt
3½ cups white bread flour
1 cup whole wheat flour
1 tablespoon plus 2 teaspoons gluten
1½ teaspoons SAF or 2 teaspoons bread machine yeast
1. 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 Sweet cycle; press Start. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.
 CINNAMON-APPLE-PECAN BREAD

Get ready to put your nose right up to this warm loaf and breathe in deep; it
is so fantastically ambrosial. In place of dried apples, you can use
prechopped apple nuggets. This is the ultimate breakfast bread.

1½-POUND LOAF
1⅛ cups buttermilk
2 tablespoons walnut oil
3 cups bread flour
3 tablespoons light brown sugar
1 tablespoon gluten
1¼ teaspoons salt
1 tablespoon ground cinnamon
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
½ cup chopped dried apples
1/3 cup chopped pecans

2-POUND LOAF
1½ cups buttermilk
2½ tablespoons walnut oil
4 cups bread flour
¼ cup light brown sugar
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
11/3 tablespoons ground cinnamon
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
2/3 cup chopped dried apples
½ cup chopped pecans

1. Place the ingredients, except the apples and pecans, in the pan according
to the order in the manufacturer’s instructions. Set crust on medium and
program for the Basic or Fruit and Nut cycle; press Start. (This recipe is
not suitable for use with the Delay Timer.) When the machine beeps, or
between Knead 1 and Knead 2, add the apples and pecans.
2. 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.
TECHNIQUE: HOW TO STORE, TOAST, GRIND, OR BLANCH NUTS

Nuts come in their own protective wrapping with naturally built-in nutrition and
nourishment. They add unique character and flavor to sweet bread doughs and
batters as their high percentage of natural fat is absorbed into the bread dough during
baking. Use raw or toasted nut pieces or ground nuts in both sweet and savory loaves.
Almonds and hazelnuts have thin skins that can be removed. Store all shelled nuts in
the refrigerator (for up to 9 months) or in the freezer (for no longer than 2 years), as
they turn rancid quickly.

TOASTING
Toasting nuts gives them a more pronounced fragrance and flavor and a crisper
texture. You can toast nuts in a conventional oven at 325°F for 8 to 12 minutes, in the
microwave for about 4 minutes per ½ cup, or in a dry skillet on the stovetop over low
heat.

GRINDING
Ground nuts are used in breads as a replacement for part of the flour. Grind nuts in a
European-style hand nut grater, an electric blender, or a food processor. Be sure the
nuts are dry before grinding. Add 1 to 2 tablespoons of sugar or flour during grinding
to absorb the nut oil and prevent the formation of a paste. Grind, blend, or process
the nuts until very fine. Properly ground nuts have a powdery, fluffy quality. Lightly
spoon the nut flour into a measuring cup.

BLANCHING
Almonds may be blanched to remove their skins. Fill a medium saucepan three-
quarters full of water and bring to a boil. Add the whole shelled almonds and remove
the pan from the heat. Let stand 3 minutes. Immediately rinse the nuts under cold
running water. Squeeze the nut kernel out of its loosened brown layer of skin by
holding the nut between your thumb and index finger and pressing. Let the nuts dry
on a layer of paper towels for at least 2 hours. (I usually buy almonds already
blanched and slivered; it is a lot easier than blanching them myself.)
 CRANBERRY-PUMPKIN BREAD

This is a nice sweet bread for fall. Although canned pumpkin is just fine,
you can make your own pumpkin puree from a Sugar Pie or Blue Hubbard
winter squash. Jack-o’-lantern pumpkins are not for baking, as their flesh is
watery and tasteless. If you wish to gild the loaf, drizzle it with
Confectioners’ Sugar Icing.

1½-POUND LOAF
2/3 cup dried cranberries
2 tablespoons brandy
2/3 cup water
1/3 cup pumpkin puree
2 tablespoons nut oil
3 cups bread flour
3 tablespoons light brown sugar
2 tablespoons dry buttermilk powder
1 tablespoon gluten
1½ teaspoons salt
1½ teaspoons pumpkin or apple pie spice
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF
1 cup dried cranberries
3 tablespoons brandy
1 cup water
½ cup pumpkin puree
3 tablespoons nut oil
4 cups bread flour
¼ cup light brown sugar
3 tablespoons dry buttermilk powder
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
1¾ teaspoons pumpkin or apple pie spice
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Sprinkle the dried cranberries with the brandy in a small bowl. Cover
with plastic wrap and let stand at room temperature for 1 hour to
macerate.
2. Place the ingredients, except the cranberries, in the pan according to the
order in the manufacturer’s instructions. Set crust on medium and
program for the Sweet Bread cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.) When the machine beeps, or
between Knead 1 and Knead 2, add the cranberries and any extra brandy
in the bowl.
3. 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.
 CONFECTIONERS’ SUGAR ICING
This is the elementary white sugar glaze that tops any sweet or holiday bread or turns an
otherwise savory bread into a sweet treat.

Makes enough for 1 braid, one 1½- or 2-pound loaf, 1 dozen cinnamon rolls, or a
coffee cake

¾ cup sifted confectioners’ sugar

1 to 1½ tablespoons warm milk
1 teaspoon butter, at room temperature
1 teaspoon vanilla extract or other flavoring

1. Whisk the ingredients together in a small bowl until smooth. Adjust

the consistency of the glaze by adding more milk, a few drops at a
time.
2. Drizzle or pour the glaze over the top of the loaf in a back-and-
forth motion. As the glaze cools, it will set.

VARIATIONS
INTENSE VANILLA: Add 1 teaspoon vanilla powder to the confectioners’ sugar and
add ½ teaspoon ground vanilla beans along with the vanilla extract.

ALMOND: Substitute 1 teaspoon almond extract for the vanilla.

ANISE: Substitute 1 teaspoon anise extract for the vanilla.

LEMON: Substitute 1 teaspoon lemon oil or extract or 1 teaspoon fresh lemon juice
for the vanilla.

ORANGE: Substitute fresh orange juice or thawed frozen concentrate for the milk.
MOCHA: Substitute 1 teaspoon liquid coffee extract for the vanilla.

COCONUT: Substitute 1 teaspoon coconut extract for the vanilla.

SWEET SPICE: Add ½ teaspoon ground cinnamon, cardamom, mace, or nutmeg.

FRANGELICO OR AMARETTO: Substitute the liqueur for the milk.

CREAM SHERRY: Substitute the sherry for the milk.

 ORANGE-CINNAMON BREAD

This special sweet loaf is always exceptionally popular. Serve it plain,

sprinkled with confectioners’ sugar, or drizzled with the vanilla-orange
glaze, reminiscent of an old-fashioned frozen Creamsicle.

1½-POUND LOAF

FOR THE DOUGH:

½ cup orange juice
1/3 cup milk
1 large egg
3 tablespoons unsalted butter, cut into pieces
3 cups bread flour
¼ cup sugar
Grated zest of 1 orange
1 tablespoon gluten
2 teaspoons ground cinnamon
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

FOR THE VANILLA-ORANGE GLAZE:

¾ cup sifted confectioners’ sugar
1½ to 2 tablespoons orange juice
1 teaspoon vanilla extract

2-POUND LOAF

FOR THE DOUGH:

2/3 cup orange juice
½ cup milk
1 large egg
4 tablespoons unsalted butter, cut into pieces
4 cups bread flour
1/3 cup sugar
Grated zest of 1 orange
1 tablespoon plus 1 teaspoon gluten
2½ teaspoons ground cinnamon
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

FOR THE VANILLA-ORANGE GLAZE:

¾ cup sifted confectioners’ sugar
1½ to 2 tablespoons orange juice
1 teaspoon vanilla extract

1. To make the dough, place all the dough 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
the Delay Timer.)
2. When the baking cycle ends, immediately remove the bread from the
pan and place it on a rack. Place a plate or piece of waxed paper under
the rack.
3. To prepare the glaze, combine the confectioners’ sugar, orange juice,
and vanilla in a small bowl; beat with a small whisk until smooth. With
a large spoon, drizzle the bread with the glaze, letting it drip down the
sides. Cool to room temperature to set the glaze before slicing.
 PERSIMMON BREAD

Persimmons are an exciting bright orange fall fruit, hanging on leafless

trees long after the fruits of summer are gone. You can add the raisins or
leave them out for a perfectly smooth bread.

1½-POUND LOAF
2 large Hachiya persimmons
2/3 cup milk
1 large egg
1 tablespoon amber rum
2 tablespoons butter, cut into pieces
3 cups bread flour
2 tablespoons dark brown sugar
2 teaspoons gluten
1½ teaspoons apple pie spice
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
2/3 cup golden raisins

2-POUND LOAF
2 large Hachiya persimmons
1 cup milk
1 large egg
1½ tablespoons amber rum
3 tablespoons butter, cut into pieces
4 cups bread flour
3 tablespoons dark brown sugar
1 tablespoon gluten
2 teaspoons apple pie spice
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
⅞ cup golden raisins
1. Cut the soft persimmons in half and scoop out the inner flesh with a
large spoon. Measure out and reserve ⅔ cup for the 1½-pound loaf or ¾
cup for the 2-pound loaf. (See Note.)
2. Place the ingredients, except the raisins, in the pan according to the
order in the manufacturer’s instructions, adding the reserved persimmon
pulp with the liquid ingredients. Set crust on dark and program for the
Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for
the Delay Timer.) When the machine beeps, or between Knead 1 and
Knead 2, add the raisins. The dough will be soft and springy.
3. 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.

NOTE:

Use the persimmon pulp at once or add some fresh lemon juice and store it in the
refrigerator for up to 2 days. One large ripe Hachiya persimmon yields about ½ to ¾
cup pulp.
 ITALIAN LEMON-RICOTTA BREAD

The beautiful, evocative flavors of Italy are in this delicate sweet bread—
lemon, anise, walnuts, and raisins. Anise is a favorite kitchen garden flavor
that has been used in breads since antiquity. If you are not familiar with it,
take a deep breath of Pernod liqueur and you will experience its fragrance.
Serve this bread toasted for dessert or as an incredible French toast for
breakfast.

1½-POUND LOAF
1/3 cup milk
2/3 cup ricotta cheese
2 large egg yolks
1½ teaspoons anise extract
7 tablespoons unsalted butter, cut into pieces
3 cups bread flour
1/3 cup walnuts
1/3 cup golden raisins
3 tablespoons sugar
Grated zest of 1 lemon
1 tablespoon gluten
1½ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast

2-POUND LOAF
½ cup milk
¾ cup ricotta cheese
3 large egg yolks
2 teaspoons anise extract
½ cup (1 stick) plus 1 tablespoon unsalted butter, cut into pieces
4 cups bread flour
½ cup walnuts
½ cup golden raisins
3½ tablespoons sugar
Grated zest of 2 lemons
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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.)
2. 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.
 PAN D’ANGIOL (BREAD OF THE ANGELS)

I happen to have a passion for anything almond, especially almond paste—

a confection made from equal parts almonds and powdered sugar, with
glucose, corn syrup, and egg white added as stabilizers. This bread is made
with three almond ingredients—crumbled almond paste, almond extract,
and the nuts themselves. It is a wonderful, sweet bread that doesn’t even
need butter. It is food from the angels!

1½-POUND LOAF
1¼ cups milk
½ teaspoon almond extract
1 tablespoon butter, cut into pieces
3 tablespoons almond paste, cut into pieces
3 cups bread flour
3 tablespoons sugar
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
½ cup chopped dried sour cherries
½ cup slivered blanched almonds

2-POUND LOAF
12/3 cups milk
¾ teaspoon almond extract
1½ tablespoons butter, cut into pieces
4 tablespoons almond paste, cut into pieces
4 cups bread flour
¼ cup sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
2/3 cup chopped dried sour cherries
1/3 cup slivered blanched almonds
1. Place the ingredients, except the cherries and almonds, in the pan
according to the order in the manufacturer’s instructions. Set crust on
medium and program for the Basic or Fruit and Nut cycle; press Start.
(This recipe is not suitable for use with the Delay Timer.) When the
machine beeps, or between Knead 1 and Knead 2, add the cherries and
almonds.
2. 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.
 SWEET PLUM BREAD

If you’ve ever enjoyed a Lincolnshire plum loaf, the taste and texture of this
fruit-studded beauty will be familiar. Tea-soaked dried fruit adds moisture
and a complex flavor to the bread, which is utterly delicious toasted with a
bit of butter. Make sure you drain the fruit very well and pat it dry with
paper towels before adding it to the dough; otherwise, the bits won’t
disperse throughout, and the bread will not rise as well.

1½-POUND LOAF
1 cup prunes, finely chopped
1 cup golden raisins
½ cup brewed Earl Grey tea
1 cup warm milk
½ cup melted butter
2 large eggs
¼ cup brown sugar
1½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
3¾ cups white bread flour
1 tablespoon gluten
2½ teaspoons SAF or 1 tablespoon bread machine yeast

2-POUND LOAF
11/3 cup prunes, finely chopped
11/3 cup golden raisins
2/3 cup brewed Earl Grey tea
11/3 cups warm milk
2/3 cup melted butter
2 large eggs
1/3 cup brown sugar
2 teaspoons salt
1¼ teaspoons ground cinnamon
1 teaspoon ground allspice
5 cups white bread flour
1 tablespoon plus 2 teaspoons gluten
3 teaspoons SAF or 1 tablespoon plus 1 teaspoon bread machine yeast

1. In a small bowl, place the prunes and raisins in the tea and set them
aside.
2. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions except the soaking fruit. Set crust on
medium or dark and program for the Sweet cycle; press Start. (This
recipe is not suitable for use with the Delay Timer.) When the machine
beeps, or between Knead 1 and Knead 2, add the drained and patted dry
fruit.
3. 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.
 DRIED APRICOT WHOLE WHEAT BREAD

This recipe uses fruit juice for the liquid, which ends up being part of the
sweetening as well. The bread contains oatmeal and whole wheat flour, so
there is also plenty of fiber in every slice. You can vary the juice and dried
fruit combination—try orange juice and dried cranberries, pineapple juice
and dried pineapple, prune juice and dried prunes, or cherry juice and
dried cherries. You can use whatever you have on hand, but do not use thick
nectars in place of the juice.

1½-POUND LOAF
¾ cup apple or pear juice
6 tablespoons water
2 tablespoons honey
2 tablespoons nut or vegetable oil
1½ cups bread flour
1 cup whole wheat flour
½ cup rolled oats
1 tablespoon gluten
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
½ cup finely chopped dried apricots

2-POUND LOAF
1 cup apple or pear juice
7 tablespoons water
2½ tablespoons honey
2½ tablespoons nut or vegetable oil
21/3 cups bread flour
1 cup whole wheat flour
2/3 cup rolled oats
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
2/3 cup finely chopped dried apricots

1. Place the ingredients, except the apricots, in the pan according to the
order in the manufacturer’s instructions. Set crust on medium and
program for the Whole Wheat or Fruit and Nut cycle; press Start. (This
recipe is not suitable for use with the Delay Timer.) When the machine
beeps, or between Knead 1 and Knead 2, add the apricots. The dough
ball will be soft and moist.
2. 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.
 SPICY PEAR BREAD

I am surprised so few bakers know about birnenwecken, also sometimes

called birnbrot, a delightful Swiss bread made with a dried pear filling. It is
a specialty of old Swiss home bakers. Most regions of Switzerland have
their own variety with slightly different spices. The filling is encased in a
firm dough, which keeps the bread fresh for at least a month. The bread
likes to age for a week, but I enjoy it fresh with a glass of wine or mug of
hot chocolate.
Makes 1 loaf

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

¼ cup plus 1 tablespoon milk
¼ cup water
1 large egg
3 tablespoons unsalted butter, partially melted
2½ cups unbleached all-purpose flour
¼ cup sugar
1 teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

FOR THE FRUIT FILLING:

¾ cup dry red wine
¼ cup kirsch
¼ cup sugar
Grated zest of 1 lemon
½ teaspoon ground cinnamon
¼ teaspoon fresh-ground nutmeg
8 ounces dried pears, chopped (2 cups)
6 ounces dried figs, stemmed and chopped (1½ cups)
4 ounces pitted prunes (1 heaping cup)
¼ cup raisins
1 egg yolk beaten with 1 tablespoon milk, for glaze
1. To make the dough, place all the dough 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 firm, yet pliable.
2. While the dough is rising, make the filling. Combine the wine, kirsch,
sugar, zest, and spices in a small saucepan and bring to a boil. Lower
heat and add the dried fruit. Simmer, uncovered, for 10 minutes.
Remove from the heat, cover, and let stand until room temperature and
all of the liquid is absorbed, about 1 hour. Place in a food processor and
pulse to make a thick jam that is not totally smooth.
3. Line a baking sheet with parchment paper. To assemble the loaf, when
the machine beeps at the end of the cycle, press Stop and unplug the
machine. Turn the dough out onto a lightly floured work surface. With a
rolling pin, roll out into a 12 x 16-inch rectangle. With a metal spatula,
spread the filling evenly over the dough, leaving ½-inch borders on 3
sides and a 1-inch border on 1 long side. Beginning at the long edge
with the ½-inch border, roll up jelly-roll fashion to make a log. Moisten
the 1-inch border with some water and seal. Pinch the bottom seam,
leaving the ends open. Press to even the ends. Using the tines of a fork,
prick the dough all over. Brush with the egg glaze. Let rest at room
temperature, covered loosely with a clean tea towel, until doubled in
bulk, about 45 minutes.
4. Twenty minutes before baking, preheat the oven to 350°F.
5. Brush the roll once more with the egg glaze. Bake for 30 to 40 minutes,
until golden brown and firm to the touch. Let cool on the baking sheet.
 GRANOLA BREAD

When I had my first loaf of granola bread, I toasted every slice, loving the
elusive nutty sweetness and the few raisins dotting each slice. When I
created this bread, I wanted to re-create that loaf from long ago, and I did.
Use your favorite granola from the supermarket or make your own.

1½-POUND LOAF
1⅛ cups buttermilk
2 tablespoons vegetable oil
2 tablespoons honey
2⅛ cups bread flour
¾ cup whole wheat flour
1¼ cups granola
1 tablespoon gluten
1½ teaspoons salt
1 teaspoon ground cinnamon
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF
1½ cups buttermilk
3 tablespoons vegetable oil
3 tablespoons honey
2¾ cups bread flour
1 cup whole wheat flour
11/3 cups granola
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
1½ teaspoons ground cinnamon
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. 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.)
2. 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.

BREAD MACHINE BAKER’S HINT: CRUST CONTROL

Most of the recipes in this book call for a medium or normal setting on the crust
control, but you must always judge how your machine is functioning; light or dark
might be better in some cases. Also, consider the type of loaf you are making.
Country loaves are good with a dark crust; regular loaf breads are good with a
medium or dark crust; and sweet breads brown quickly because of the sugar, so use
light or medium. Substituting honey, molasses, sugar cane syrup, barley malt syrup,
or maple syrup for sugar can make a crust exceptionally dark. Turn down the crust
control to light for breads made with these sweeteners. If you think your machine is
not functioning the way it should, call the customer service number for your
machine.
 COFFEE CAKES AND SWEET ROLLS
While even the simplest homemade bread is a treat, rich, sweet, beautifully
shaped coffee cakes and sweet rolls are yeast baking’s contribution to
making breakfast special. They are perfect when the occasion calls for
something festive and showy. Some of these recipes are also homey baking
at its best; all the bakers I know want to make caramel-coated morning
buns and streusel-crumb-topped coffee cakes soon after making their first
loaf of bread.

Coffee cakes and sweet rolls are constructed from doughs much like any
bread dough, but usually contain more sugar, eggs, and butter to produce a
softer dough that bakes up more cakelike in texture. There is often the
addition of sweet and sour cream, fruit, and nuts to these doughs. These
breads may be made on the Basic or Sweet Bread cycle, if baked in the
machine, or mixed on the Dough cycle and removed to be filled and formed
before being baked in the oven. There may be a special frosting or soft
crumb top adorning the dough.
 CINNABUN COFFEE CAKE

This is a coffee cake with all the flavors of a cinnamon bun, but
conveniently made in a cake shape for ease. It is topped with light oat and
nut crumbs and tastes best warm from the oven or reheated.
Makes one 13 x 9-inch coffee cake, serves 6

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

⅞ cup milk
1½ teaspoons vanilla extract
1 large egg yolk
2 tablespoons unsalted butter, cut into pieces
2¼ cups unbleached all-purpose flour
¼ cup sugar
1 teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

FOR THE OAT CRUMB TOPPING:

¾ cup unbleached all-purpose flour
¾ cup light brown sugar
½ cup rolled oats
½ cup chopped pecans
1½ teaspoons ground cinnamon or apple pie spice
½ cup (1 stick) unsalted butter, at room temperature
Confectioners’ Sugar Icing

1. To make the dough, place all the dough ingredients in the pan according
to the order in the manufacturer’s instructions. Program for the Dough
cycle; press Start. The dough will be soft and sticky, like a thick batter.
Don’t add any extra flour.
2. While the Dough cycle is running, prepare the topping. Combine the
flour, sugar, oats, pecans, and cinnamon in a small bowl. Rub the butter
 in with your fingers to make clumped crumbs. You can also do this
quickly in a food processor.
3. Grease a 13 x 9-inch metal or Pyrex baking dish. When the machine
beeps at the end of the cycle, press Stop and unplug the machine. With a
large rubber spatula, scrape the batter into the pan. Using floured
fingers, spread the batter evenly to fill the pan to the edges. Sprinkle
with the topping. Cover loosely with plastic wrap and let rest at room
temperature for 30 minutes.
4. Meanwhile, preheat the oven to 375°F (350°F if using a glass pan).
5. Bake for 20 to 25 minutes or until the edges are golden brown and a
cake tester inserted into the center comes out clean. Place the pan on a
wire rack and prepare the icing. With a large spoon, drizzle the top in a
back-and-forth pattern. Serve warm, out of the pan.
 SWEET BABKA WITH CHOCOLATE SWIRL

Usually baked in a fluted round mold with a center tube, babka loaves were
said to resemble a woman’s full skirt of centuries past. One basic dough is
used to create two different and delightful swirled breakfast creations—
choose the filling you like. The dough is removed from the machine, stuffed
and rolled up, and baked in a loaf pan in the oven.
Makes 2 loaves

1½-POUND LOAF

FOR THE DOUGH:

1¼ cups water
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
1/3 cup nonfat dry milk
2 tablespoons sugar
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

FOR THE CHOCOLATE PRUNE SWIRL:

¾ cup semisweet chocolate chips
¾ cup snipped dried prunes
¼ cup chopped walnuts

FOR THE CHOCOLATE SPICE SWIRL:

2/3 cup sugar
2½ tablespoons unsweetened Dutch-process cocoa powder
2 teaspoons ground cinnamon
Plain or vanilla (see here) confectioners’ sugar, for dusting, optional

2-POUND LOAF

FOR THE DOUGH:

12/3 cups water
3 tablespoons unsalted butter, cut into pieces
4 cups bread flour
½ cup nonfat dry milk
2 tablespoons sugar
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

FOR THE CHOCOLATE PRUNE SWIRL:

¾ cup semisweet chocolate chips
¾ cup snipped dried prunes
¼ cup chopped walnuts

FOR THE CHOCOLATE SPICE SWIRL:

2/3 cup sugar
2½ tablespoons unsweetened Dutch-process cocoa powder
2 teaspoons ground cinnamon
Plain or vanilla (see here) confectioners’ sugar, for dusting, optional

1. Place all the dough 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.
2. Grease two 7 x 3-inch loaf pans (for the 1½-pound loaf) or two 8 x 4-
inch loaf pans (for the 2-pound loaf). Combine the dry ingredients for
the swirl filling you have chosen in a small bowl.
3. When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Turn the dough out onto a lightly floured work surface.
Divide the dough in half. Pat each piece into a 10 x 14-inch rectangle.
Brush each lightly with some melted butter. Sprinkle each with half of
the filling, leaving a 1-inch space all the way around. Starting at a short
edge, roll up jelly-roll fashion. Tuck the ends under and pinch the
bottom seams.
4. Place the loaves seam-side down in the pans. Spray the tops lightly with
cooking spray and cover lightly with plastic wrap. Let rise at room
temperature until doubled in bulk, about 45 minutes.
5. Twenty minutes before baking, preheat the oven to 350°F.
6. Bake the loaves for 30 to 40 minutes or until golden brown and the
sides have contracted slightly from the pan. Cool on a rack and dust
with plain or vanilla powdered sugar, if desired.
 ALSATIAN KUGELHOPF

My grandfather was born in Strasbourg, Alsace, when it was still part of

Germany. Kugelhopf is the bread most associated with the area, similar to
brioche because the same technique is used to make it, but a bit coarser and
drier in texture. It is said to have been invented in Vienna, where it is a
coffeehouse favorite known as gugelhugf. Kugelhopf is baked outside of the
machine in a fluted tube pan; this one is baked in a pan with a nine-cup
capacity. Soak the raisins and currants in the wine of Alsace,
Gewürztraminer, the wine that smells sweet yet tastes dry. Kugelhopf is
never served the day baked but sits overnight to age to the right texture.
Serve it with sweet butter.
Makes 1 large or 2 small tube cakes

1½- OR 2-POUND-LOAF MACHINES

½ cup currants
2 tablespoons golden raisins
¼ cup Gewürztraminer wine
2/3 cup whole milk
¼ cup water
2 large eggs
3 cups unbleached all-purpose flour
¼ cup sugar or vanilla sugar (here)
Grated zest of 1 small lemon
1 teaspoon salt
½ cup (1 stick) unsalted butter, cut into pieces
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
1/3 cup sliced almonds
3 tablespoons confectioners’ sugar, for dusting

1. Place the currants and raisins in a small bowl and cover with the wine.
Macerate for at least an hour at room temperature. Drain the fruit,
reserving any liquid.
2. Place the ingredients, except the currants, raisins, and almonds, in the
pan according to the order in the manufacturer’s instructions. Program
for the Dough cycle; press Start. (I set the machine for the 1-pound loaf
since it has the shortest Knead phase.) Five minutes into the kneading
segment, press Pause and add the currants, raisins, and almonds. Press
Start to resume the cycle.
3. Generously grease a 9-cup fluted tube pan or two 4½-cup kugelhopf
molds. When the machine beeps at the end of the cycle, press Stop and
unplug the machine. Set a kitchen timer for 1 hour and let the dough rest
in the machine. When the timer rings, remove the dough and scrape into
the tube pan with a rubber spatula, filling it no more than two-thirds
full. Cover with plastic wrap and place a tea towel on top. Let rise at
room temperature until the dough is almost to the top of the mold, about
1 hour.
4. Twenty minutes before baking, preheat the oven to 350°F (lower the
temperature by 25°F if using a pan with a dark finish).
5. Remove the towel and wrap from the mold and bake for about 35 to 40
minutes (the small pans bake for 28 to 32 minutes), until browned and
the sides have pulled away from the pan. A cake tester inserted into the
center will come out clean. Invert onto a rack. While still warm, drizzle
the reserved soaking liquid into the center of the cake. Let cool
completely. Wrap in foil to store at room temperature for 1 to 2 days.
Dust with confectioners’ sugar before serving.
 APPLE CHALLAH

Challah is a traditional Jewish egg bread that has no peer as far as I am

concerned because of its delicate cakelike texture. This nondairy version
makes a traditional apple and honey bread suitable for Rosh Hashanah.
Makes 1 braided loaf

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

¾ cup water
2 large eggs
3 tablespoons vegetable oil
3 cups bread flour
3 tablespoons sugar
½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

FOR THE APPLE FILLING:

3 medium tart baking apples, peeled, cored, and diced
Juice of 1 lemon
2 tablespoons honey
½ teaspoon ground cinnamon
2 tablespoons granulated or pearl sugar, for sprinkling

1. To make the dough, place all the dough ingredients in the pan according
to the order in the manufacturer’s instructions. Program for the Dough
cycle; press Start.
2. To prepare the filling, combine the apples with the lemon juice, honey,
and cinnamon in a medium bowl. Toss to coat evenly. Cover with
plastic wrap and chill until filling the dough. Drain before using.
3. When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Turn the dough out onto a lightly floured work surface.
Divide it into 3 equal portions. Roll each portion into a 12 x 3-inch
rectangle. Brush with some melted butter and place ⅓ of the filling
 down the center of each strip. Starting from a long edge, roll up each
rectangle jelly-roll fashion and pinch the seam to seal.
4. Line a baking sheet with parchment paper. Place the 3 ropes parallel to
each other and begin braiding, alternating the outside ropes over the
center. Place the challah on the baking sheet. Sprinkle the top with sugar
and cover lightly with plastic wrap. Let rise at room temperature until
doubled in bulk, 45 minutes to 1 hour.
5. Fifteen minutes before baking, preheat the oven to 350°F.
6. Bake for 35 to 40 minutes or until golden. Cool on a rack.
 PETITS PAINS AU CHOCOLAT

Chocolate-filled pastries, often made from labor-intensive brioche dough,

line up side by side with other morning pastries. But this recipe uses a much
easier sweet egg dough (that chills overnight, so plan accordingly) to make
the perfect pouch for a good melted chocolate filling.
Makes 15 little sweet breads

1½- OR 2-POUND-LOAF MACHINES

2/3 cup milk
2 large eggs
4 tablespoons unsalted butter, cut into pieces and softened
2½ cups unbleached all-purpose flour
2 tablespoons light brown sugar
1 teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
8 ounces semisweet chocolate, chopped or broken into ½-ounce pieces
1 egg beaten with 1 teaspoon milk, for glaze

1. Place the ingredients, except the chocolate, in the pan according to the
order in the manufacturer’s instructions. Program for the Dough cycle;
press Start. The dough will be sticky. Grease a deep bowl. When the
machine beeps at the end of the cycle, press Stop and unplug the
machine. Using a dough card, turn the dough out into the bowl, scraping
the sides of the pan and supporting the dough as it comes out. Cover
with 2 layers of plastic wrap and refrigerate for 4 hours to overnight.
2. Line 2 large baking sheets with parchment paper and brush with melted
butter. Turn the cold dough out onto a work surface dusted with flour.
With a metal bench knife, divide into 15 equal portions. With a floured
rolling pin, roll out each portion to a 4-inch square about ¼-inch thick.
Place ½ ounce of chocolate in the center of each square. Fold each
corner up into the center to encase the chocolate. Pinch to seal. Place
seam-side down on the baking sheet, about 1 inch apart. Cover loosely
 with plastic wrap and let rise at room temperature until puffy, about 1
hour.
3. Twenty minutes before baking, preheat the oven to 350°F.
4. Brush each pastry with some egg glaze. Bake, 1 pan at a time, for 15 to
18 minutes, until light golden brown and dry to the touch. Transfer to a
rack to cool, although these are good eaten warm.
THE BAKER’S GLOSSARY OF SUGARS AND OTHER SWEETENERS

Sugar has been a coveted ingredient for centuries. Sugarcane is native to the South Pacific
island of New Guinea. From there it spread to India, and then to the Middle East with the
mariner spice trade. The Arabian apothecaries were the first to refine sugar in 700 BCE. It
was then shipped to Venice, and the wealthy and the royal had an alternative sweetener to
honey. It became an important ingredient in chocolate and coffee drinks in the coffeehouse
explosion of the 1600s and has been popular ever since.

Ordinary sugar is pure sucrose and is the most common sweetener in baking. It is soluble
in water (but insoluble in alcohol, so it makes a nice, crystallized layer of glaze when mixed
with some tasty liqueur), enhances other flavors, and gives a rich dark golden brown color
from caramelization. Sugar competes with starch and gluten for moisture in flour and
relaxes gluten, so the crumb is finer. This is why you get a moist, tender, delicately flavored
loaf. Sugar also helps keep a loaf fresh. The type of sugar you use will add to the flavor of
your bread. Here is a list to help you distinguish among the types available.

Granulated sugar refers to ordinary white sugar and the standard-size sugar crystal. When
I call for sugar in an ingredient list, this is the sugar I mean. Use it in syrups and breads
with lots of liquid. It can be made from sugarcane or beets.

Superfine sugar is sold in 1-pound boxes and has the smallest crystal of any sugar. It is
known as castor sugar in England. Some bakers use this as their all-purpose sugar because
it dissolves so quickly (you can use it in breads), especially in whipped cream and cold
sauces.

Confectioners’, or powdered, sugar is milled granulated sugar with some cornstarch

added. It dissolves really fast (you can see that when you make an icing and add only a few
teaspoons of liquid; it seems to dissolve instantly). It is a favorite for dusting breads.

Crystal or decorating sugar (also called pearl sugar) has the largest crystals and gives a
sparkling, jewellike finish to breads. It comes in its natural color and different colors as
well. The crystals are so pretty; they look like little bits of glass. Decorative sugar is a great
touch for finishing holiday breads.

Sanding sugar is sized between regular granulated and crystal sugar. It is also good for
decorating breads.

Sugar cubes, or lump sugar, is a combination of different-size granulated sugars

compressed into little blocks. It can be made from brown or white sugar. I love to crush
these and add them to bread. (See Dutch Sugar Loaf.)

Brown sugar is either light or dark, depending on how much molasses has been added.
Obviously, dark brown sugar will have a more pronounced molasses flavor. Brown sugar
can be used cup for cup in place of granulated sugar.

Turbinado and demerara sugars, from Mauritius and Guyana, are partially refined with 15
percent of the molasses left in. They are coarsely crystallized (demerara is slightly larger
and found in the raw sugar packets in restaurants). Many bakers use this instead of regular
granulated sugar. You can use it like light brown sugar.

Maple sugar is crystallized maple syrup. It is a regional favorite in New England, a great
flavor enhancer in both white and whole wheat breads. It can be substituted cup for cup for
other granulated sugars.

Fructose is found in ripe fruits and honey but made from cornstarch. It has double the
sweetness and is more soluble in water than sucrose, regular granulated sugar, and has the
same sweetening power.

Molasses is the brown syrup that is left after refining granulated sugar. Light molasses is
from the first extraction and has a lovely sweet flavor; dark is from later ones and is much
stronger. Blackstrap is from the final extraction; I don’t use it in breads because it is bitter
and heavy with ash. If your bottle just says molasses, it is probably between light and dark.
Sorghum molasses is a regional sweetener, which comes from a grass, found mainly in the
South.

To substitute molasses in a recipe that calls for sugar, use ½ cup molasses for each cup of
granulated sugar called for and reduce the liquid ingredients by ⅓ cup for each cup of
sugar called for. (If you were using molasses in a recipe that called for 2 cups of sugar, you
would use 1 cup of molasses and decrease the liquid by ⅔ cup.)

Honey is a thick, sweet, semiviscous liquid produced by bees. Its flavor is determined by
the flowers that the bees gather pollen from. Generally, light-colored honeys are mild in
flavor and darker honeys stronger. The flavor and aroma of honey are accentuated by the
slow heat of the bread machine and delightfully permeate the bread.

Pure maple syrup is made from sap that is gathered from the maple trees that grow in the
northeastern United States and Canada. The sap is boiled down to make a luxuriously thick,
pourable liquid. It is a premium sweetener in breads. Imitation maple-flavored syrups are
different and do not perform the same way in baking. Grade A Golden (Delicate) is the first
of the season, pale and delicate. Grade A Amber and Grade A Dark syrups (Rich and
Robust) are progressively darker and more potent in flavor. Grade A Golden is perfect for
all-purpose table use and in baking. Grade A Dark is quite robust in flavor, like molasses.
Less expensive than Grade A Amber, it is good in whole wheat breads. Refrigerate maple
syrup after opening.

To substitute honey or maple syrup for granulated sugar in a recipe, use ¾ cup of the liquid
sweetener for each cup of granulated sugar called for and reduce the liquid ingredients by
¼ cup per cup of granulated sugar listed in the recipe.
 BLUEBERRY CRUMB CAKE

I first became acquainted with food writer Richard Sax when he critiqued
one of my cookbooks for Chocolatier magazine, and during the last decade
of his life, we corresponded regularly. His book Classic Home Desserts
(Chapters, 1994) is a must-have for any serious dessert lover. This
exceptionally rich crumb cake is a recipe of Richard’s that originated at the
Rock Hill Bakehouse. Author Michael McLaughlin borrowed it and added a
layer of blueberries under the crumb top. Now I’ve added even more
blueberries and adapted it for the bread machine, which is perfect for this
firm dough that gets refrigerated overnight and is topped and baked the
next morning. There are never enough good recipes designed to serve a
group of 16 to 20, so here you go. Whether for a potluck brunch or your
own Sunday family gathering, this fantastic crumb cake is worth the time
spent making it. Cut it into squares and serve it out of the pan while it is
still warm.
Makes one 18 x 12-inch coffee cake, serves 16

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

¾ cup sour cream
1 large egg plus 2 egg yolks
¼ cup water
4 cups unbleached all-purpose flour
Grated zest of 1 large orange
¼ cup sugar
1½ teaspoons salt
1 tablespoon plus ½ teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine
yeast
¾ cup (1½ sticks) unsalted butter, cut into pieces

FOR THE STREUSEL TOPPING:

11/3 cups unbleached all-purpose flour
2/3 cup sugar
1 tablespoon ground cinnamon or apple pie spice
1½ teaspoons vanilla extract or 2½ teaspoons vanilla powder
½ cup (1 stick) plus 3 tablespoons unsalted butter, chilled and cut into pieces
3 cups fresh blueberries, rinsed and picked over, or frozen unsweetened blueberries,
unthawed
½ cup confectioners’ sugar, for dusting

1. The night before baking, make the dough. Place the dough ingredients,
except the butter, in the pan according to the order in the manufacturer’s
instructions. Program for the Dough cycle; press Start. Set a kitchen
timer for 10 minutes. The dough will be firm, but springy.
2. When the timer rings, open the lid. While the machine is running, add a
piece or 2 of the butter at a time, allowing the butter to be incorporated
before adding more pieces. It will take a minute or 2 to add all the
pieces. Close the lid.
3. When the Knead 2 phase ends, set a timer for 30 minutes and let the
dough rise in the machine. Then press Stop and unplug the machine.
Remove the dough to a greased 4-quart plastic bucket (I spray it with
butter-flavored cooking spray), cover with plastic wrap, and refrigerate
overnight.
4. To make the topping, in the work bowl of a food processor, combine the
flour, sugar, and cinnamon. With the motor running, dribble in the
vanilla, then stop and add the butter pieces. Pulse to make a crumbly
mass that forms large clumps. Do not overmix. Place in a covered
plastic container. Refrigerate overnight, if making the day before, or
make it in the morning.
5. In the morning, line an 18 x 12 x 1-inch jelly-roll pan with parchment
paper. Spray the sides and bottom with butterflavored cooking spray.
Turn the dough out onto a lightly floured work surface; it will be cold
and stiff. With a rolling pin, roll out into a rectangle that will fit the pan.
Transfer to the pan, pressing to fit the bottom. Cover with plastic wrap
and set aside to rise at room temperature until doubled in bulk, about 3
hours.
6. Preheat the oven to 350°F.
7. Uncover the pan and sprinkle the top with the blueberries, pressing
them gently into the dough. Loosen the topping with a fork and sprinkle
in a thick layer over the entire pan, covering all the dough and berries.
Bake for 30 to 35 minutes or until golden brown on top and around the
edges and a cake tester inserted into the cake comes out clean. Place the
pan on a wire rack and lightly dust with sifted confectioners’ sugar.
Serve warm.
 MORNING STICKY BUNS

After mastering cinnamon bread, sticky buns are the next big step for a
sweet bread baker. Everyone loves them and everyone wants to make them.
Here, I have included directions for rising the rolls in the pan overnight. In
the morning, all you have to do is bake them.
Makes 12 buns

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

1¼ cups fat-free milk
1 teaspoon vanilla extract
3 tablespoons unsalted butter, cut into pieces
3 cups unbleached all-purpose flour
3 tablespoons sugar
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

FOR THE CINNAMON FILLING:

¾ cup light or dark brown sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter, at room temperature

FOR THE CARAMEL:

1/3 cup unsalted butter
1 cup light or dark brown sugar
¼ cup light corn syrup
1 cup chopped pecans

1. To make the dough, place all the dough 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, yet at the same time
smooth and springy. Combine the sugar and cinnamon for the filling in
a small bowl. Set aside.
2. To make the caramel, 10 minutes before the end of the Dough cycle,
grease the sides and bottom of a 13 x 9-inch glass or metal baking pan (I
prefer to use a metal or disposable aluminum pan if I will be rising the
buns overnight in the refrigerator—a glass pan cold from the
refrigerator could break when placed in a hot oven.) Combine the butter,
brown sugar, and corn syrup in a small skillet or heavy saucepan over
low heat, stirring constantly. When the butter is melted and the sugar is
dissolved, remove from the heat. Immediately pour into the baking pan.
Spread evenly over the bottom with a rubber spatula. Sprinkle with the
nuts. Set aside.
3. When the machine beeps at the end of the cycle, press Stop and unplug
the machine. Turn the dough out onto a lightly floured work surface.
Roll it into a 12 x 15-inch rectangle. Add the filling: Leaving a 1-inch
border around all the edges, spread the surface evenly with the 6
tablespoons soft butter, then sprinkle evenly with the sugar and
cinnamon, which will be quite a light filling. Roll up jelly-roll fashion
starting from a long edge and pinch the seam to seal. With a serrated
knife using a gentle sawing motion, cut the roll into 12 equal portions,
each slice about 1½ inches thick. Place the slices close together on top
of the caramel, spiral cut side down. Cover loosely with plastic wrap
and let the rolls rise at room temperature for 45 minutes or until puffy
and even with the rim of the pan. (The rolls can be refrigerated before
this last rise, covered tightly with a double layer of plastic wrap, leaving
the rolls to rise slowly and be baked in the morning. Remove the pan
from the refrigerator and let rest for 20 minutes before baking.)
4. Meanwhile, preheat the oven to 350°F.
5. Bake the buns until the tops are brown, 30 to 35 minutes. Remove from
the oven and let stand no more than 5 minutes on a wire rack. Place the
cooling rack on top of the pan and, securely holding the hot pan with
oven mitts, invert the pan on top of the rack, taking care not to touch the
hot caramel. Let cool for at least 20 minutes, then transfer to a serving
plate. Pull the buns apart and serve warm.
 ROSE ROLLS WITH ROSE BUTTERCREAM

First of all, I love the name of these beautiful breakfast rolls. Second, they
are a fast version of my favorite fruit-filled Danish pastry. While I normally
make all my fruit fillings from scratch, I can’t help but love the convenience
of using the ready-made here. You can also use blueberry pie filling, if you
wish, but the cherry is hard to beat.
Makes 16 rolls

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

¾ cup milk
½ cup water
1 large egg
½ cup (1 stick) unsalted butter, cut into pieces
4 cups unbleached all-purpose flour
½ cup sugar
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

FOR THE FILLING:

One 22-ounce can cherry pie filling

FOR THE ROSE BUTTERCREAM:

1 cup sifted confectioners’ sugar
Pinch of salt
2 tablespoons warm milk
½ teaspoon vanilla extract or 1¼ teaspoons vanilla powder added to the sugar
½ teaspoon rose water, optional
1½ tablespoons unsalted butter, at room temperature

1. To make the dough, place all the dough 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. When the machine beeps
at the end of the cycle, press Stop and unplug the machine. Turn the
 dough out and shape it into a thick square that will fit into a greased 4-
quart plastic bucket (I spray it with butter-flavored cooking spray).
Cover with plastic wrap and refrigerate for 2 hours or overnight.
2. Line 2 baking sheets with parchment paper. Gently press the dough to
deflate it and place on a lightly floured work surface. Roll out the dough
into a 12 x 16 x ¼-inch rectangle. With a sharp knife or pastry wheel,
cut the dough lengthwise into sixteen 1-inch wide strips. Holding your
palms on each end of a strip, twist one in the opposite direction from the
other at the same time. Wrap the entire strip around one end to form a
coiled pinwheel. Tuck the tail underneath. Repeat with the other strips
of dough. Place the pinwheels on the baking sheets at least 2 inches
apart (8 per pan). Do not crowd. Cover with plastic wrap and set aside
to rise at room temperature until doubled in bulk, 1 to 1½ hours. (You
can cover these with a double layer of plastic wrap and let rise in the
refrigerator overnight, then fill and bake in the morning.)
3. Preheat the oven to 400°F.
4. Using your fingertips, gently press to the bottom on the center of each
coil to form an indentation for the filling. Place about 2 tablespoons of
the pie filling into the center. Be careful not to use too much filling or it
will bubble over during baking. You want filling surrounded by dough.
5. Place a second baking sheet of the same dimensions under one of the
pans holding pastries to double pan and prevent the bottoms from
burning. Bake for 13 to 16 minutes. Remove the pan from the oven and
place on a wire rack. Double pan and place the second batch of rolls in
the oven.
6. As the second batch bakes, frost the first batch. Make the buttercream
frosting by whisking all the frosting ingredients together in a small
bowl; beat until smooth and thick, yet pourable. Glaze the pastries while
still warm and on the baking sheet, drizzling the glaze back and forth
with the end of a spoon, a pastry bag fitted with a small plain tip, or the
tips of your fingers. Move the pastries from the baking pan to a wire
rack to cool. The frosting will set as it cools. When the second batch of
rolls is finished, frost the same way. Let the pastries cool on the racks
for 15 minutes before eating.
 HOT CROSS BUNS

Hot cross buns were common street food in the Elizabethan era. So don’t
wait until Easter to make these; they are a good brunch offering all year
long.
Makes 12 buns

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

¾ cup fat-free milk
½ teaspoon vanilla extract
2 large eggs
4 tablespoons unsalted butter, cut into pieces
2¾ cups unbleached all-purpose flour
1/3 cup white whole wheat flour or additional 1/3 cup unbleached all-purpose flour
¼ cup light brown sugar
1½ teaspoons salt
1 teaspoon ground mace
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
2/3 cup dried currants
1/3 cup finely chopped dried apricots or dried plums

FOR THE ICING:

¾ cup sifted confectioners’ sugar
¼ teaspoon vanilla extract, almond extract, lemon oil, or Fiori di Sicilia
1¼ tablespoons fat-free milk

1. To make the dough, place the dough ingredients, except the dried fruit,
in the pan according to the order in the manufacturer’s instructions.
Program for the Dough cycle; press Start. The dough ball will be soft.
2. Line a baking sheet with parchment paper. When the machine beeps at
the end of the cycle, press Stop and unplug the machine. Immediately
turn the dough out onto a lightly floured work surface. Pat the dough
into a large free-form rectangle and sprinkle with the dried fruit. Press
 in. Fold the dough into thirds and knead a few times to distribute the
fruit evenly. Divide the dough in half. Roll each portion into a 10-inch-
long log and, with a bench knife, cut into 6 equal portions. Form each
portion into a round bun and place the buns 2 inches apart on the baking
sheet. Let rise, uncovered, at room temperature until doubled in bulk,
about 40 minutes.
3. Twenty minutes before baking, preheat the oven to 375°F.
4. With a sharp knife, gently cut a cross, no deeper than ½ inch, over the
surface of each bun. Bake for 15 to 20 minutes or until browned.
5. While the buns are baking, prepare the icing: Whisk the icing
ingredients together in a small bowl. Beat hard until the icing is smooth
and a bit firm for piping. Remove the rolls from the oven and place the
baking sheet on a rack. Place the icing in a pastry bag fitted with a small
plain tip and pipe a cross over the top of each hot bun into the
indentation where you cut the cross before baking. Let stand for at least
20 minutes to set before devouring.
 MARITOZZI ROMANI

Maritozzi translates to “big husband” and are panini dolce, sweet and
tender rolls that have been made in Rome during Lent since medieval times.
They have pine nuts, raisins, and candied orange peel. Great breakfast
rolls, these are good with coffee and tea.
Makes 8 large rolls

1½- OR 2-POUND-LOAF MACHINES

½ cup golden raisins
¼ cup sweet white wine, such as Asti Spumante
⅞ cup fat-free milk
1 large egg
4 tablespoons unsalted butter, cut into pieces
3 cups unbleached all-purpose flour
¼ cup sugar
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
¼ cup coarsely chopped pine nuts
¼ cup finely chopped orange confit
1 egg beaten with 1 tablespoon of the drained wine from the raisins, for glaze

1. In a small bowl, cover the raisins with the wine. Macerate for at least an
hour at room temperature.
2. Place the ingredients, except the raisins, pine nuts, and orange confit, in
the pan according to the order in the manufacturer’s instructions.
Program for the Dough cycle; press Start. (This recipe is not suitable for
use with the Delay Timer.) The dough ball will be soft.
3. Line a baking sheet with parchment paper. Drain the raisins, reserving 1
tablespoon of the liquid for the glaze. When the machine beeps at the
end of the cycle, press Stop and unplug the machine. Turn the dough out
onto a lightly floured work surface. Pat the dough into a large free-form
rectangle and sprinkle with the raisins, pine nuts, and orange confit.
Press in. Fold the dough into thirds and knead a few times to evenly
 distribute the fruit and nuts. Divide the dough in half, then divide each
half into 4 equal portions. Shape each portion into a tight round and
place on the baking sheet, at least 3 inches apart. Cover with a clean tea
towel and let rise until doubled in bulk, about 45 minutes.
4. Twenty minutes before baking, preheat the oven to 400°F.
5. Brush the tops of the rolls with the glaze. Bake for 20 to 25 minutes or
until golden brown. Cool on a rack.
 ORANGE CONFIT
“Confit” is a French culinary term for fruit preserved in a sugar syrup, as well as for savory
cooked meat preserved in its own fat. I love this recipe for orange confit. It is as easy to
make as it is delicious. When you have a recipe that calls for candied orange peel, you just
remove a tablespoon or two as needed. You can use the syrup in place of some of the
liquid in the recipe, or use it on its own in another recipe. I like to heat the syrup and brush
it over a hot sweet bread. This recipe can also be made with lemons.

Makes about 1 cup candied fruit plus ¾ cup syrup

3 large organic or unsprayed oranges

1¼ cups sugar
2 tablespoons light corn syrup
2 tablespoons mild honey
1 cup water

1. With a vegetable peeler or sharp paring knife, cut the orange skin,
or zest, off of the fruit. Try not to get any of the white pith, which is
bitter. Finely chop or julienne the zest. (Use the fruit for another
purpose.)
2. Combine the sugar, corn syrup, honey, and water in a medium-
sized heavy saucepan. Bring to a boil, then turn the heat to low.
Cook, stirring constantly with a wooden spoon, until the sugar
dissolves, about 30 seconds. Add the zest and return to a boil. Cook
at a low rolling boil over medium heat for 10 to 20 minutes, until
the zest is firm-cooked and the syrup thickens. The syrup should be
translucent with a pale orange cast. Pierce the zest with the tip of a
small knife to test for doneness. Remove from the heat and let the
mixture cool. Pour into a spring-top jar for storage and refrigerate
for up to 1 month. The syrup will thicken further as the confit
chills.
 CHOCOLATE BREADS
Chocolate comes from the seeds of the cacao tree indigenous to Central
and South America. In the sixteenth century, it was the top luxury export
from the New World.

Bread recipes may call for unsweetened (or baking), semisweet, bittersweet,
milk, or white chocolate, or unsweetened cocoa powder. Some bakers chop
their own chocolate off a block, while others like to use chocolate chips.
Chocolate chips are specially formulated to hold their shape under high
heat, so don’t use them unless you want the chocolate to retain its shape in
the loaf. Unsweetened chocolate contains no sugar, so it must be used in
combination with sugar in a recipe. Use a semisweet or bittersweet
chocolate for incorporating into a dough. Semisweet and bittersweet
chocolate are technically the same, but in general bittersweet chocolate will
have a stronger flavor. Milk chocolate is the sweetest, and white chocolate
is not really chocolate at all; it contains cocoa butter, butterfat, sugar, milk,
and lecithin, but no chocolate liquor.
If a bar of chocolate is labeled “couverture,” it is a type of chocolate that
contains a high percentage of cocoa butter to make it easy to work with
when melted. You can use couverture in any recipes that call for bittersweet
or semisweet chocolate.
I call for cocoa powder in many of my chocolate bread recipes. Not only
does it blend well with the dry ingredients, but it is much easier to use than
block chocolate, which must be melted first. Like unsweetened chocolate,
cocoa contains no sugar and must be used in combination with sugar in a
recipe. There are two types of cocoa powder: regular and Dutch process. I
always use Dutch process, which has a stronger flavor and a richer color
than regular cocoa. It is treated with a mild alkali, such as baking soda, to
neutralize its natural acidity.
 CHOCOLATE CHALLAH

Challah is a traditional Jewish egg bread, often described as more of a cake

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

1½-POUND LOAF
1 cup water
1 large egg plus 1 egg yolk
2 tablespoons vegetable oil
2 teaspoons vanilla extract
3 cups bread flour
½ cup sugar
¼ cup unsweetened Dutch-process cocoa powder
1 tablespoon gluten
1½ teaspoons salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast
½ cup semisweet chocolate chips

2-POUND LOAF
1¼ cups water
2 large eggs
3 tablespoons vegetable oil
1 tablespoon vanilla extract
4 cups bread flour
2/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
2/3 cup semisweet chocolate chips
1. Place the ingredients, except the chocolate chips, in the pan according to
the order in the manufacturer’s instructions. Set crust on medium and
program for the Basic or Sweet Bread cycle; press Start. (This recipe is
not suitable for use with the Delay Timer.) At the beep, add the
chocolate chips.
2. 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.
 THE PERFECT CHOCOLATE GLAZE
If you would like to coat one of your breads with a chocolate glaze, here is the one to use.
Begin preparing the glaze as soon as you remove the loaf from the bread pan to cool so
you can glaze the bread while it is still warm.

4 ounces bittersweet chocolate

6 tablespoons unsalted butter
1 tablespoon light corn syrup

1. Place a plate or piece of waxed paper under the cooling rack

holding the bread to catch the drips from the glaze.
2. Melt the ingredients together in a double boiler over simmering
water, stirring gently with a small whisk until smooth. Remove
from the heat and immediately drizzle the bread slowly with the
glaze, letting some drip down the sides. Cool to room temperature
to set the glaze before slicing.
 MEXICAN CHOCOLATE BREAD

Southwestern and Mexican bakers have a special love of spices. Even their
chocolate contains hints of cinnamon, coffee, and orange. Sometimes, I
grate Mexican brown sugar, piloncillo, a cross between our light and dark
brown sugars, to use in place of the brown sugar called for here. For the
chocolate chips, I often use coarsely grated Ibarra brand chocolate from
Mexico. Whether you use these special ingredients or not, you will be
surprised at how succulent this sweet bread is, right down to the last bite.

1½-POUND LOAF
½ cup milk
½ cup orange juice
1 large egg plus 1 egg yolk
3 tablespoons unsalted butter, cut into pieces
2½ cups bread flour
¼ cup light brown sugar
3 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon gluten
1¼ teaspoons salt
1 teaspoon instant espresso powder
¾ teaspoon ground cinnamon
½ cup bittersweet chocolate chips
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

2-POUND LOAF
1 cup milk
½ cup orange juice
2 large eggs
4 tablespoons unsalted butter, cut into pieces
3½ cups bread flour
1/3 cup light brown sugar
¼ cup unsweetened Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
1½ teaspoons instant espresso powder
1 teaspoon ground cinnamon
2/3 cup bittersweet chocolate chips
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on medium and program for the
Sweet Bread cycle; press Start. (This recipe is not suitable for use with
the Delay Timer.)
2. 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.

TECHNIQUE: MELTING CHOCOLATE

Chocolate is widely used as an ingredient in sweet yeast and quick breads and in
fillings and sauces. Melt chocolate slowly in a double boiler over low heat, on the
stovetop or in the microwave. Chocolate responds quickly to changes in temperature.
Whatever method you use, first coarsely chop the chocolate for even melting.
Chocolate burns very easily, so don’t let its temperature go above 125°F. If overheated,
chocolate will become grainy and taste scorched. Water causes chocolate to seize, so
be sure the container you melt it in is dry. Different types and brands of good-quality
chocolate melt at different rates and have different consistencies. Semisweet,
bittersweet, and milk chocolates tend to hold their shape when melted and must be
stirred with a whisk or rubber spatula to create a smooth consistency.
 CHOCOLATE BREAD WITH DATES AND PISTACHIOS

I love dates in bread—they are very sweet just on their own and lend their
sweetness to the bread. This is a delightful bread, replete with the exotic
flavors of the desert—dates and pistachios. Serve slices of it spread with
cream cheese.

1½-POUND LOAF
⅞ cup water
1 large egg
3 tablespoons vegetable oil
3 cups bread flour
½ cup sugar
¼ cup unsweetened Dutch-process cocoa powder
1 tablespoon gluten
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
2/3 cup snipped pitted dates
¼ cup chopped pistachios

2-POUND LOAF
1⅛ cups water
1 large egg plus 1 egg yolk
¼ cup vegetable oil
4 cups bread flour
2/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
⅞ cup snipped pitted dates
1/3 cup chopped pistachios
1. Place the ingredients, except the dates and pistachios, in the pan
according to the order in the manufacturer’s instructions. Set crust on
medium and program for the Basic or Sweet Bread cycle; press Start.
(This recipe is not suitable for use with the Delay Timer.) When the
machine beeps, or between Knead 1 and Knead 2, add the dates and
pistachios.
2. 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.
 CHOCOLATE CHERRY BREAD

The southwestern corner of Germany just across the river from Alsace and
bordering Switzerland—the region of Baden in the Black Forest—is known
for having the best food in the country. The combination of chocolate and
cherries is a traditional culinary favorite there, a reflection of the fertile
orchards of the area. Serve slices of this dessert bread with cups of hot tea
or a sparkling white wine. This loaf is simply wonderful with cream cheese.

1½-POUND LOAF
1 cup milk
1 large egg
½ teaspoon vanilla extract
½ teaspoon almond extract
3 tablespoons unsalted butter, cut into pieces
2⅞ cups bread flour
1/3 cup unsweetened Dutch-process cocoa powder
¼ cup light brown sugar
1 tablespoon gluten
1¼ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
¾ cup snipped glacéed tart dried cherries (here)

2-POUND LOAF
11/3 cups milk
1 large egg
¾ teaspoon vanilla extract
¾ teaspoon almond extract
4 tablespoons unsalted butter, cut into pieces
3¾ cups bread flour
½ cup unsweetened Dutch-process cocoa powder
1/3 cup light brown sugar
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
⅞ cup snipped glacéed tart dried cherries (here)

1. Place the ingredients, except the cherries, in the pan according to the
order in the manufacturer’s instructions. Set crust on medium and
program for the Basic or Sweet Bread cycle; press Start. (This recipe is
not suitable for use with the Delay Timer.) When the machine beeps, or
between Knead 1 and Knead 2, add the cherries.
2. 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.
 PAIN AUX TROIS PARFUMS

The combination of pistachios, chocolate, and mint, the three perfumes, is

sublime. Serve each slice with a candied mint leaf for a superb party
dessert.

1½-POUND LOAF
½ cup milk
½ cup water
1 large egg plus 1 egg yolk
3 tablespoons pistachio oil or melted unsalted butter
1 teaspoon mint extract
22/3 cups bread flour
¼ cup sugar
3 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon gluten
1 teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
½ cup bittersweet chocolate chips
1/3 cup chopped pistachios

2-POUND LOAF
¾ cup milk
½ cup water
1 large egg plus 1 egg yolk
4 tablespoons pistachio oil or melted unsalted butter
1¼ teaspoons mint extract
3½ cups bread flour
1/3 cup sugar
4 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon plus 2 teaspoons gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
2/3 cup bittersweet chocolate chips
½ cup chopped pistachios

1. Place the ingredients, except the chocolate chips and pistachios, in the
pan according to the order in the manufacturer’s instructions. Set crust
on light and program for the Sweet Bread cycle; press Start. (This recipe
is not suitable for use with the Delay Timer.) When the machine beeps,
or between Knead 1 and Knead 2, add the chocolate chips and
pistachios.
2. 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.

TECHNIQUE: THE FINAL TOUCH

CANDIED MINT LEAVES

Select nice-looking medium-sized mint leaves from peppermint, spearmint, bergamot, or
orange mint plants for decorating your holiday sweet breads.

1 egg white, or powdered egg whites reconstituted with water to equal 1 egg white
Juice of 1 lemon
½ cup superfine sugar
1 bunch mint leaves

1. Line a baking sheet with parchment paper. Combine the egg

white with the juice of the lemon in a small bowl. Stir gently
until just mixed; do not beat. Place the sugar in another
bowl. Dip each leaf into the egg white mixture. Hold over the
bowl of sugar and sprinkle each side with sugar. Place on the
lined baking sheet. Let dry at room temperature, uncovered,
for 24 hours.
2. Transfer the leaves to a shallow airtight plastic container,
separating the layers with parchment paper. Store in the
refrigerator for up to 4 weeks.
LEFTOVER BREAD COOKERY: BREAD PUDDINGS

A fabulous way to use up the leftovers of a good soft white bread, challah, sweet bread,
chocolate bread, or brioche is to make a bread pudding. Bread puddings can be laced with
spirits like brandy and rum, flavored with fresh and canned fruits from blueberries and figs
to peaches and plums, topped with meringues and luscious sauces; you can even make a
chocolate bread pudding or one that is served flambéed. All the puddings contain the
basics: bread cubes, sugar, milk, and eggs. Not only can the flavors vary, but the textures
can be different, too, by using different ratios of bread to milk to eggs—puddings of
different densities will result.

You can increase or decrease the amount of bread in any recipe given here; experiment
until you achieve the texture you like. Fresh bread needs to be toasted first, but if your
bread is a day or two old, you can skip toasting if you cut cubes and let them sit out at room
temperature overnight, just as for stuffing.

Please do note: After a bread pudding comes to room temperature, be sure to store the uneaten
portion, covered, in the refrigerator.
 EVERY-NIGHT BREAD PUDDING

This is an old-fashioned bread pudding that is easy to whip up for dessert

any night of the week. I make it with all milk, but you can use heavy cream
or half-and-half for up to half the amount of milk if you want to make it
richer. There is also a lovely white chocolate sauce to pour over. I’ve
included some of my favorite variations, too, each better than the next.
Serves 4 to 6

3½ cups (about ½ loaf) day-old white, wheat, panettone, chocolate, or egg bread, crusts
removed and cut into ¾-inch cubes
2 cups whole milk
2/3 cup sugar
3 large eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
2 tablespoons cold unsalted butter, diced
3 tablespoons sliced almonds, for sprinkling, optional

1. Preheat the oven to 350°F.

2. Place the bread cubes on a baking sheet. Toast until golden brown, 10 to
15 minutes.
3. Lower the oven temperature to 325°F and butter an 8 x 8-inch Pyrex
baking dish.
4. Transfer the bread to a large mixing bowl. Scald the milk in a small
saucepan over medium heat (or heat it in the microwave). Pour over the
bread and let stand for 15 minutes.
5. With an electric mixer, beat the sugar and eggs until thick and light. Add
the extracts. Pour into the milk-bread mixture and stir briefly. Scrape
into the baking dish. Dot the top with butter and sprinkle with the
almonds if you are using them.
6. Cover the pudding with foil that has been sprayed with butter-flavored
cooking spray. Bake for 35 to 40 minutes or until the custard is set, but
still moist, and the sides are firm. It will look underbaked. Serve warm
or at room temperature, plain or with fresh sliced strawberries, a scoop
of rum raisin ice cream, whipped cream, or this white chocolate sauce
on the side.
 WHITE CHOCOLATE SAUCE
1/3 cup heavy cream
1 tablespoon Kahlua coffee liqueur
7 ounces white chocolate, roughly chopped

In a small saucepan, scald the cream. Remove from the heat. Add the
Kahlua and chocolate and stir until melted. Keep warm in a hot water bath
until serving.
 PRUNE BREAD PUDDING

Toss 1 cup halved, pitted prunes with 3 tablespoons ruby port in a small
bowl and macerate for 1 hour at room temperature. Gently stir the prunes
into the pudding mixture before placing in the baking dish.
 EGGNOG BREAD PUDDING

Substitute 1 cup of heavy cream for 1 cup of the milk. Add ½ teaspoon
brandy extract and ½ teaspoon rum extract in place of the almond extract.
Sprinkle the top of the pudding with freshly grated nutmeg before baking.
 BUTTERSCOTCH BREAD PUDDING

Substitute light brown sugar for the white sugar. Eliminate the almond
extract. Stir 1 cup butterscotch chips into the pudding mixture before
placing in the baking dish.
 FRESH FRUIT BREAD PUDDING
Place ½ to 1 cup of fresh blueberries, chopped fresh pears, chopped fresh apricots, or
chopped fresh peaches in the bottom of the greased baking dish. Pour the pudding mixture
over the fruit.
 CHOCOLATE BREAD PUDDING

The recipe for this ultra-rich bread pudding is from Greg Topham, executive
chef of East Meets West, an upscale catering company in Boston. This is a
recipe Greg first learned when he was ten years old from a Polish woman
who came to live in his home. Using high-quality chocolate is very
important to the integrity of this pudding. This recipe makes a large
quantity; it is nice to have a special knockout dessert large enough to serve
company or take to a potluck. Serve this pudding warm with vanilla ice
cream on the side, although it needs no garnish. You will be able to eat the
large, cold squares out of hand when this is day-old.
Serves 20

Three 1½- to 2-pound loaves day-old brioche, crusts removed and cut into 1-inch cubes (if
the loaves are medium-sized, I use 3 loaves; if they are large, 2)
3 pounds bittersweet chocolate, roughly chopped
2 cups whole milk
2 cups sugar
10 large eggs
½ cup unsweetened Dutch-process cocoa powder
1 tablespoon vanilla extract
4 cups cold heavy cream
½ cup (1 stick) cold unsalted butter, diced
½ cup granulated or raw sugar, for sprinkling

1. Preheat the oven to 350°F.

2. Place the bread cubes on a large baking sheet. Toast until golden brown,
about 15 minutes. Combine half of the chocolate and the milk in the top
of a double boiler and melt the chocolate over simmering water that
does not touch the bottom of the pan. Stir with a whisk. Set the
remaining 1½ pounds of chopped chocolate aside.
3. Butter a 2-gallon ceramic baking dish (Greg uses large ceramic roasting
pans available from Crate and Barrel) or 2 deep 4-quart casseroles.
Place the toasted bread cubes in a single layer in the casserole(s).
4. In the bowl of a heavy-duty electric mixer fitted with the whisk
attachment, whip together the sugar, eggs, cocoa, and vanilla on
medium speed until smooth, creamy, and thick. The mixture will coat
your finger in a thick layer and form very slowly, dissolving ribbons
that fall back into the bowl when the whisk is lifted out of the mixture.
With a large balloon whisk, stir together the egg mixture, the cream, and
the warm chocolate mixture. Pour over the bread cubes, cover with
plastic wrap, and refrigerate for 30 minutes to soak. (At this point the
pudding can be refrigerated for up to 8 hours before continuing.)
5. Preheat the oven to 325°F. Stir the remaining chopped chocolate into the
pudding and press down to make sure all the ingredients are soaked
with the liquid. Sprinkle the top with the butter. Sprinkle lightly with the
sugar.
6. Cover the pudding with foil that has been sprayed with butter-flavored
cooking spray. Bake for 40 to 50 minutes or until the custard is set like a
quiche and it wiggles lightly (a knife inserted into the center may not
come out clean because of the pools of melted chocolate). Serve warm
or at room temperature or refrigerate and reheat the next day in a 200°F
oven for 20 minutes.
 ITALIAN CHOCOLATE BREAD WITH AMARETTO ICING

When I first discovered amaretto liqueur, I loved to have it on hand when I

had parties. Amaretto is made from bitter almonds and apricot kernels,
which add more almondy flavor. This is a rich, fruity liqueur that stands up
well in the heat of baking and accents the flavors in chocolate and nuts
nicely.

1½-POUND LOAF

FOR THE NUTS:

2 cups water
3 tablespoons baking soda
2 ounces whole hazelnuts (½ cup)

FOR THE DOUGH:

⅞ cup milk
1 large egg
2 tablespoons amaretto liqueur
3 tablespoons unsalted butter, cut into pieces
2⅞ cups bread flour
1/3 cup sugar
2 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon gluten
1¼ teaspoons salt
1 teaspoon ground cinnamon
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast

FOR THE AMARETTO ICING:

½ cup sifted confectioners’ sugar
1¼ tablespoons amaretto liqueur
1 to 2 teaspoons hot milk
2-POUND LOAF

FOR THE NUTS:

2 cups water
3 tablespoons baking soda
3 ounces whole hazelnuts (¾ cup)

FOR THE DOUGH:

1¼ cups milk
1 large egg
3 tablespoons amaretto liqueur
4 tablespoons unsalted butter, cut into pieces
3¾ cups bread flour
½ cup sugar
3 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
1¼ teaspoons ground cinnamon
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

FOR THE AMARETTO ICING:

½ cup sifted confectioners’ sugar
1¼ tablespoons amaretto liqueur
1 to 2 teaspoons hot milk

1. Preheat the oven to 350°F.

2. To skin the nuts, bring the water to a boil in a saucepan. Add the baking
soda and nuts. Boil for 3 to 5 minutes; the water will turn black. Pour
the nuts into a colander and run under a stream of cold water. Using
your fingers, slip off each skin and place the nuts on a clean dish towel.
Pat dry and place on a clean baking sheet. Toast the nuts for 10 to 15
minutes, stirring twice. Cool on the baking sheet. Coarsely chop the
nuts.
3. To make the dough, place all the ingredients in the pan according to the
order in the manufacturer’s instructions, adding the nuts with the dry
ingredients. Set crust on medium and program for the Sweet Bread
 cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
4. When the baking cycle ends, remove the bread from the pan and place it
on a rack with a sheet of parchment paper or a large plate underneath.
5. To make the icing, combine the icing ingredients in a small bowl and
whisk until smooth. Adjust the consistency by adding more milk, a few
drops at a time. Using an oversized spoon, drizzle or pour in a back-
and-forth motion over the top of the loaf. As the glaze cools, it will set
up.
 HOLIDAY BREADS
Having lots of good homemade bread around is just part of holiday
festivities. Distinctly flavored holiday sweet breads are dramatic looking
and well loved, preferred by many over the heavier desserts and cakes of
the season.

In many cases, particular breads commemorate specific holidays. In the

recipes that follow, I have tried to retain them in their most traditional
forms, keeping the techniques as authentic as possible, but adapting them
for the bread machine with great success. Many of these rich doughs have a
reputation for being notoriously time-consuming, but the bread machine
makes them a lighter task by far.

There are no secret techniques required to produce these loaves. Careful

attention to measuring and to the details, as well as adding the fruits and
nuts at the time outlined in the recipe, will ensure that a baking masterpiece
is well within reach for any baker.
 HUNGARIAN SPRING BREAD

I love waking up on Easter morning to a beautiful loaf of sweet bread. This

coffee bread would normally be made in a kugelhopf or bundt pan, but I
just make it in the bread machine and give it a nice lemon icing.

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

¾ cup sour cream, at room temperature
1/3 cup buttermilk
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
½ teaspoon almond extract
3 tablespoons unsalted butter or margarine, cut into pieces and softened
3 cups bread flour
¼ cup sugar
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1/3 cup golden raisins
1/3 cup diced lemon confit (here) or candied lemon peel (here)
¼ cup pecan pieces
1 tablespoon unbleached all-purpose flour

FOR THE LEMON ICING:

¾ cup sifted confectioners’ sugar
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice or syrup from the lemon confit
1 to 1½ tablespoons warm milk
1 teaspoon soft butter

1. To make the dough, place the dough ingredients, except the raisins,
lemon peel, and pecans, in the pan according to the order in the
manufacturer’s instructions. Set crust on medium and program for the
Sweet Bread cycle; press Start. (This recipe is not suitable for use with
the Delay Timer.) Sprinkle the fruit and nuts with the tablespoon of
 flour. When the machine beeps, or between Knead 1 and Knead 2, add
the raisins, lemon peel, and nuts. The dough ball will look dry at first
and take about 7 minutes to smooth out. It will still be moist.
2. To make the icing, combine the icing ingredients in a small bowl and
whisk until smooth. Adjust the consistency by adding more milk, a few
drops at a time. I like this quite thick, but still pourable.
3. When the baking cycle ends, remove the bread from the pan and place it
on a wire rack with a sheet of parchment paper or a large plate
underneath. Using an oversized spoon, drizzle the icing over the top of
the loaf in a back-and-forth motion. As the glaze cools, it will set.
 HOLIDAY GLACÉED DRIED FRUIT
This is one of my favorite recipes—I use it as an alternative to buying candied fruit in the
supermarket. Glacéed fruits are a standard pantry item for holiday baking.

Makes about ½ pound glazed fruit

1¼ cups sugar
¼ cup honey
3 tablespoons light corn syrup
1/3 cup water
8 ounces dried fruit, such as apricots, cherries, pineapple, figs, peaches, or pear
halves

1. Combine the sugar, honey, corn syrup, and water in a deep, heavy
saucepan. Cook over low heat, stirring constantly with a wooden
spoon, until the sugar dissolves, about 3 minutes. Using a pair of
metal tongs, immerse the fruits in the syrup, taking care not to
splash the syrup or crowd the fruit. Bring the mixture to a low boil
without stirring. Immediately reduce the heat to medium-low and
simmer. Cook the fruit slowly, for exactly 15 minutes, stirring
gently to avoid burning and occasionally basting any exposed tops.
The fruit will plump up.
2. Place a large wire cooling rack over a layer of parchment or waxed
paper on the counter. Fill a pan or metal bowl large enough to hold
the saucepan with the fruit, with warm water.
3. Remove the pan from the heat and immediately place it in the pan
of warm water to cool the syrup slightly. Carefully remove the
individual pieces of fruit with the tongs, letting the extra syrup drip
back into the pan. Place the fruit on the wire rack to cool
completely at room temperature, for at least 8 hours. Store in an
airtight container in layers separated by parchment or waxed paper
that has been lightly sprayed with a thin film of vegetable oil
cooking spray, for up to 3 weeks in the refrigerator.
 CARDAMOM EASTER BRAID

I love the look, the enticing aroma, and the flavor of this large sweet bread
braid. Fresh-ground cardamom has been a favorite of mine ever since my
baker-friend Judy Larsen gave me her mother’s Scandinavian white bread
recipe delicately flavored with the spice. This is a variation of that bread.
Judy would also top this braid with a confectioners’ sugar icing.
Makes 1 large loaf

1½- OR 2-POUND-LOAF MACHINES

½ cup milk
¼ cup water
1 large egg
4 tablespoons unsalted butter, cut into pieces
3 cups bread flour
1/3 cup sugar
1½ teaspoons salt
Grated zest of 1 lemon
1½ teaspoons ground cardamom or 8 cardamom pods, crushed
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
1¼ cups golden raisins or chopped Holiday Glacéed Dried Fruit
1 egg white mixed with 1 teaspoon water, for glaze
Raw or decorating sugar, for sprinkling

1. Place the dough ingredients, except the raisins or fruit, in the pan
according to the order in the manufacturer’s instructions. Program for
the Dough cycle; press Start.
2. 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. Pat
into a fat rectangle and sprinkle with the raisins or fruit. Fold the dough
over in thirds and knead gently to distribute evenly. Cover with a clean
tea towel and let rest on the work surface for 15 minutes to relax the
dough.
3. Divide the dough into 3 equal portions. Using your palms, roll each
section into a fat rope about 15 inches long and tapered at each end. Be
sure the ropes are of equal size and shape. Place the 3 ropes parallel to
each other and braid like you are braiding hair. Adjust or press the braid
to make it look even. Transfer to the baking sheet. Tuck the ends under,
pinching the ends into tapered points. Cover loosely with plastic wrap
and let rise at room temperature until the dough is almost doubled in
bulk, about 1 hour.
4. Twenty minutes before baking, set the oven rack in the middle of the
oven and preheat the oven to 375°F.
5. Beat the egg white and water for the glaze with a fork until foamy.
Using a pastry brush, brush the tops of the loaves with the egg glaze and
sprinkle liberally with the sugar. Bake for 40 to 45 minutes or until the
loaves are golden brown and the bread sounds hollow when tapped on
the bottom with your finger. Cool on the baking sheet on a rack. Let
cool to room temperature before slicing.
 SUZANNE’S EASTER BREAD WITH VANILLA CREAM
CHEESE FROSTING

My friend Suzanne Rosenblum ships this bread all over the United States to
members of her family for Easter. Cut this bread into squares to serve for
Easter brunch or for a breakfast treat with coffee.

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

1 cup half-and-half
4 large eggs, or commercial liquid egg substitute equivalent
6 tablespoons unsalted butter or margarine, cut into pieces
4½ cups unbleached all-purpose flour
½ cup sugar
2 teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
½ cup dried figs, stemmed and chopped
½ cup pitted dried prunes or dates, chopped
1/3 cup dried pineapple, chopped
1 tablespoon unbleached all-purpose flour, for sprinkling

FOR THE CREAM CHEESE FROSTING:

One 3-ounce package cream cheese, at room temperature
4 tablespoons butter, at room temperature
1 teaspoon vanilla extract
2¼ cups sifted confectioners’ sugar

1. To make the dough, place the dough ingredients, except the dried fruit,
in the pan according to the order in the manufacturer’s instructions.
Program for the Dough cycle; press Start. At the end of Knead 2, press
Reset and program the cycle over again, giving the dough another full
kneading. The dough will be sticky and have the consistency of a soft,
smooth batter.
2. Grease the bottom and sides of a 13 x 9-inch baking pan. When the
machine beeps at the end of the cycle, press Stop and unplug the
machine. Turn the dough out into a deep greased bowl. Sprinkle the
fruit with the tablespoon of flour. Sprinkle the dough with the chopped
dried fruit and fold over the edges in the bowl to encase the fruit. Gently
knead to distribute the fruit. The dough will remain very soft, almost
sticky.
3. Scrape the dough into the prepared pan, pressing into the corners. Cover
loosely with plastic wrap sprayed with vegetable oil cooking spray and
let rise at room temperature until 1 inch above the rim of the pan, about
1 hour.
4. Twenty minutes before baking, preheat the oven to 350°F (lower the
temperature by 25°F if using a glass pan).
5. Bake for 35 to 40 minutes, until the bread is golden brown, the top is
firm to the touch, and a cake tester inserted into the center comes out
clean. Remove from the oven and invert onto a wire rack. Immediately
invert again onto another rack to cool upright. When cool, wrap in
plastic and store at room temperature for up to a day before icing. Store
in the refrigerator after icing.
6. To make the frosting, beat the cream cheese, butter, and vanilla with an
electric mixer until light and fluffy. Gradually add the confectioners’
sugar, beating well. Add enough sugar to make a soft frosting that is
between spreading and pouring consistency. Add a teaspoon of hot
water if it is too stiff. Use immediately. Place the bread on a serving
platter or board. Spread the frosting all over the top. It is okay if the
frosting drips down the sides of the bread.
 EASTER RYE BREAD WITH FRUIT

The first time I had this bread was the first time I tasted a sweet rye bread.
But it is traditional in Scandinavia, where they bake a wide repertoire of
breads with rye flour, especially for holidays and celebrations. To use whole
cardamom in baking, crumble the pod, set the seeds on a piece of waxed
paper, and fold over the waxed paper to encase the seeds. Then, crush them
with a rolling pin or use a mortar and pestle. Fresh-ground seeds are really
nice, although already ground cardamom will also work fine. You can add
the raisins at the beginning for this recipe if you prefer.

1½-POUND LOAF
¾ cup water
3 tablespoons brandy
1 large egg
3 tablespoons vegetable oil
2¼ cups bread flour
¾ cup light or medium rye flour
½ cup chopped almonds
3 tablespoons dark brown sugar
1 tablespoon gluten
1½ teaspoons crushed cardamom seeds
Grated zest of 1 lemon
Grated zest of 1 orange
1¼ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1 cup golden raisins

2-POUND LOAF
1 cup water
3 tablespoons brandy
1 large egg
¼ cup vegetable oil
3 cups bread flour
1 cup light or medium rye flour
2/3 cup chopped almonds
¼ cup dark brown sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons crushed cardamom seeds
Grated zest of 1 lemon
Grated zest of 1 orange
1½ teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast
1¼ cups golden raisins

1. Place the ingredients, except the raisins, in the pan according to the
order in the manufacturer’s instructions. Set crust on medium and
program for the Sweet Bread or Fruit and Nut cycle; press Start. (This
recipe is not suitable for use with the Delay Timer.) When the machine
beeps, or between Knead 1 and Knead 2, add the raisins.
2. 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.
TWO FLAVORFUL WAYS TO PLUMP DRIED FRUIT

RUM RAISINS
Rum raisins are so simple to prepare and add so much dimension to holiday sweet
breads. Drained, they can be an ingredient in breads, bread puddings, muffins, and ice
creams (just fold into slightly softened vanilla ice cream and refreeze). In place of the
raisins, you can use dried cherries or dried cranberries.

2 cups dark or muscat raisins

2 cups dark rum
Place the raisins in a spring-top jar. Cover with the rum. Replace the jar cover tightly
and let the raisins stand at room temperature overnight if using the next day. For
longer storage, keep in the refrigerator. Raisins will be soft and plump. Each time you
remove some raisins to use, make sure the remaining raisins are still covered with
rum. Refrigerated, these keep indefinitely.

VANILLA RAISINS
You can use these raisins in any recipe that calls for regular raisins. They are ethereal!

1 cup dark raisins

1 cup golden raisins
¼ cup vanilla extract, heated to warm in the microwave
Place the raisins in a small bowl and toss them with the warm vanilla extract. Cover
and let stand at room temperature for 3 hours to overnight. The raisins will be ready
to use. For longer storage, place raisins in the refrigerator.
 KULICH

Russian Orthodox Christians celebrate Easter with this sweet bread.

Kulich, a bread in the tradition of brioche, is a tall loaf, shaped rather like
a puffy mushroom. I give instructions for baking this loaf in a smooth-sided
round mold in the oven since the mushroom shape is so important to the
spirit of the bread. Serve this for brunch spread with Pasqua Cheese.
Makes 1 cylindrical loaf

1½- OR 2-POUND-LOAF MACHINES

FOR THE FRUIT:

¼ cup rum raisins, with 3 tablespoons of their rum
¼ cup currants
½ cup finely chopped dried apricots

FOR THE DOUGH:

1 cup whole milk or light cream
4 large egg yolks
2 teaspoons vanilla extract
6 tablespoons unsalted butter, cut into pieces
4 cups unbleached all-purpose flour
½ cup sugar
Grated zest of 1 lemon
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
½ cup slivered blanched almonds, lightly toasted
Confectioners’, raw, or pearl sugar, for dusting

1. Combine the raisins and rum, currants, and dried apricots in a small
bowl. Cover and macerate at room temperature for 1 hour.
2. Place the dough ingredients, except the fruit and almonds, in the pan
according to the order in the manufacturer’s instructions. Program for
the Dough cycle; press Start.
3. Grease a 7-inch (#18) charlotte mold, 5-pound honey tin, or 2-pound
coffee can. Fold a length of aluminum foil in half lengthwise to make a
collar 6 inches high. Wrap around the mold and secure with kitchen
twine. This will extend the sides of the pan for a tall loaf. When the
machine beeps at the end of the cycle, press Stop and unplug the
machine. Turn the dough out onto a lightly floured work surface and pat
into a fat rectangle. Sprinkle with the almonds and fruit. Fold the dough
over and knead gently to distribute evenly. Knead into a ball. Place the
dough in the prepared mold. Cover loosely with greased plastic wrap
and let rise until about ½ inch above the rim of the pan (not the foil),
about 45 minutes.
4. Twenty minutes before baking, preheat the oven to 350°F, with a rack
set on the lower-third position.
5. Bake the kulich until golden brown and a cake tester inserted into the
center comes out clean, 35 to 40 minutes. If the top browns too quickly,
cover loosely with a piece of aluminum foil. Immediately remove the
baked loaf from the mold by sliding it out onto a rack. Brush the warm
top with some melted butter and dust with confectioners’ sugar or
sprinkle with raw or pearl sugar. Cool completely and serve at room
temperature. Top with a fresh rose if you like. If made ahead, wrap the
plain bread airtight and freeze for up to 3 months. Thaw in the
wrappings and rewarm in a 350°F oven for 20 minutes, then decorate.
THE RIGHT INGREDIENT: VANILLA

Vanilla extract is as familiar to the home baker as chocolate. It is the most

widely used spice, with a comforting perfume and delicate floral flavor. It is
an extract from a flowering tropical orchid vine with edible fruit pods
indigenous to Mexico, also grown in Indonesia, Tahiti, the Seychelles, and
Madagascar in the Bourbon Islands.
The long, green vanilla bean pod is fermented, or cured, in the sun in a
baking and sweating process for several weeks until it shrivels up. This
develops the vanillin, the primary flavor of vanilla, that is encased within
the skinlike walls of the pod. The word vanilla comes from the Spanish
word vainilla, meaning “small scabbard,” and vaina, or “string bean,”
which is what the pod looks like, especially when the pods are in a bunch. It
has been used by apothecaries in a syrupy tincture as a stomach calmative
and shows up in perfumes, candles, tobacco, and tea, in addition to being
used as a culinary spice.
In bread machine baking, you can use a vanilla extract, powdered vanilla, or
whole beans.
VANILLA EXTRACT
Vanilla extract, in varying qualities, is the most readily available form of
vanilla for the home baker. Pure, amber-colored liquid extracts, made from
beans, alcohol, and water in a cold-percolated method, are available in
small bottles from supermarkets, specialty food stores, and by mail order.
You want to use a vanilla with 35 to 44 percent alcohol, which will preserve
the 250 fragrance and flavor components inherent in every bean.

Extract is also the strongest pure flavoring of vanilla available to the home
baker, although there are now some extracts labeled double strength or
“twofold,” which need to be used sparingly (use half as much as regular
vanilla). While extract smells alcoholic if you sniff it in the bottle, the
alcohol’s flavor evaporates in the heat of the oven, leaving only the vanilla
flavor behind. Extract has a watery consistency; it is never thick. One
teaspoon of extract is sufficient to flavor a pound of bread dough. Too much
vanilla will make a loaf taste harsh.
Vanilla extract lasts three years in a tightly capped bottle stored in a cool,
dry place away from light or in the refrigerator. I store pieces of vanilla
bean in my extract. The flavor of imitation extracts just cannot compare to
true extract.
Some bakers make their own blend of extracts. There are many instructions,
too, for making your own vanilla extract by placing the beans in brandy or
vodka. I have never had great luck with this, as it takes lots of beans (one to
three are just not enough) to get anywhere near the intense flavor of a
premium vanilla extract.
VANILLA POWDER
Powdered vanilla, which is very popular in Europe, is made by spraying
ribbons of vanilla onto sheets of dextrose in radiant ovens. It is creamy
white instead of the brown color associated with the extract and bean. The
powder may end up in one big, dry lump in the jar; if it does, just crumble
off what you need. Long used in cake mixes, vanilla powder is also nice in
streusel crumb toppings, in doughs along with vanilla extract, in all-white
flour sweet doughs, and with chocolate. Use measure for measure when
substituting powder for extract.
WHOLE VANILLA BEANS
Whole beans are definitely more time-consuming to use than vanilla
extract, but they give the purest vanilla flavor without the alcohol. Different
beans will give different flavors to your breads. Choose from Mexican (the
most brittle and shriveled), Madagascar or Bourbon (long and slender; if
these have reflective crystals on them, use them—they have a high
concentration of vanillin), Indonesian, and Tahitian (the most expensive,
plumpest, and moist). If your bean is brittle, soak it in warm water or milk
until pliable before splitting. You can use a bean a few times, wiping it dry
after use. Beans should smell like vanilla; never use a bean that smells off
or bad.
To use a vanilla bean to flavor a bread machine bread, cut the bean in half,
then split it in half again lengthwise using a small knife. Scrape the seeds
into the milk or other liquid you are using in the recipe, then throw in the
oil-rich skin (that is where all the flavor is). Let the liquid steep for 10
minutes before removing the bean, and the liquid is ready to be added to the
bread machine. I like the flecks that appear in a bread from the seeds; they
remind me of eating real vanilla ice cream when I was a kid.
GROUND VANILLA BEANS
Whole vanilla beans can be finely ground and dried into powder, giving a
distinct and strong vanilla flavor. Use a pinch in bread doughs. You will be
able to see the vanilla flecks in the finished loaf. I now use this type of
vanilla.
 PORTUGUESE SWEET BREAD

This is a buttery Portuguese holiday bread known as pão doce, a

descendant of the traditional festival bread native to mainland Portugal and
the Azores known as Folar da Páscoa. The bread has subtle hints of lemon
and vanilla and is quite sweet. It is so good toasted and served with jam or
lemon curd for breakfast. But it is just as good with a sweet wine for
dessert.

1½-POUND LOAF
2/3 cup evaporated milk
¼ cup plus 1 tablespoon water
2 large eggs
3 tablespoons butter, melted
½ teaspoon lemon extract
1 tablespoon vanilla extract or vanilla powder
3 cups bread flour
1/3 cup light brown sugar
1 tablespoon instant potato flakes
2 teaspoons gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF
¾ cup evaporated milk
1/3 cup plus 1 tablespoon water
2 large eggs
4 tablespoons butter, melted
½ teaspoon lemon extract
1 tablespoon plus 1 teaspoon vanilla extract or vanilla powder
3¾ cups bread flour
½ cup light brown sugar
1½ tablespoons instant potato flakes
1 tablespoon gluten
2 teaspoons salt
3 teaspoons SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

1. Place all the ingredients in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic
or Sweet Bread cycle; press Start. (This recipe is not suitable for use
with the Delay Timer.)
2. 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.
 PUMPKIN CHALLAH

You can make this egg bread with any type of winter squash puree, but
canned pumpkin is best since it is very thick and rich-flavored. Serve it with
a savory butter for dinner or use it to make sandwiches with leftover turkey.
Makes 2 braided loaves

1½- OR 2-POUND-LOAF MACHINES

½ cup water
¾ cup canned pumpkin puree
3 large eggs
3 tablespoons light brown sugar
3 tablespoons walnut or canola oil
42/3 cups unbleached all-purpose flour
2 teaspoons salt
1 teaspoon gluten
¼ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cinnamon
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1 egg white beaten with 1 tablespoon water, for glaze

1. 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 firm, pliable, and smooth.
2. 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 work surface; divide into 6 equal
portions. Using your palms, roll each section into a fat cylinder about 12
inches long and tapered at each end. Be sure the ropes are of equal size
and shape. Place 3 of the ropes parallel to each other and braid like you
are braiding hair. Transfer the loaf to the baking sheet. Pinch the ends
into tapered points and tuck them under. Repeat with the remaining
portions. Both loaves will fit on the baking sheet crosswise with 4
 inches in between. Cover 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 it rise longer or it may collapse in the oven.
3. Twenty minutes before baking, set a rack in the middle of the oven and
preheat it to 350°F.
4. Brush the tops of the loaves with the egg glaze. Bake 40 to 45 minutes
or until the loaves are golden brown and sound hollow when tapped on
the bottom with your finger. Let cool on the baking sheet to room
temperature before slicing.
 HOLIDAY RAISIN BREAD WITH CANDIED PEELS

For centuries in places as diverse as the Middle East, India, China, Egypt,
and ancient Greece, people coated fruits with honey to preserve them. Try
making your own candied peels to use in this bread (at bottom). I especially
like it spread with an orange Confectioners’ Sugar Icing.

1½-POUND LOAF

1⅛ cups milk
2 tablespoons honey
3 cups bread flour
1 tablespoon gluten
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
1/3 cup rum raisins
¼ cup chopped candied grapefruit peel or candied lemon peel (at bottom)
1/3 cup chopped candied orange peel (here)

2-POUND LOAF

11/3 cups milk

3 tablespoons honey
4 cups bread flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
½ cup rum raisins
1/3 cup chopped candied grapefruit peel or candied lemon peel (at bottom)
½ cup chopped candied orange peel (here)

1. Place the ingredients, except the raisins and candied peels, in the pan
according to the order in the manufacturer’s instructions. Set crust on
light and program for the Sweet Bread or Fruit and Nut cycle; press
Start. (This recipe is not suitable for use with the Delay Timer.) When
 the machine beeps, or between Knead 1 and Knead 2, add the raisins
and candied peels.
2. When the baking cycle ends, immediately remove the bread from the
pan and place it on a rack. Let cool completely before slicing.
 CANDIED GRAPEFRUIT PEEL
Use this wonderful confection on its own or in combination with orange and lemon confit
in your baking. You can also use candied lemon or orange peels.

Makes about 2½ cups

4 medium organic or unsprayed grapefruit

1½ cups sugar
½ cup water
2 tablespoons light corn syrup
About ¼ cup additional sugar, for sprinkling

1. Cut the peel on each grapefruit into quarters and remove

each section whole from the fruit. Reserve the fruit for
another use. Freeze the peel pieces for 2 to 3 hours to
tenderize. When the peels are frozen, they are ready to slice.
Slice the peel thin by hand or in a food processor with a ¼-
inch slicing disc.
2. Place the peel in a large nonreactive saucepan and cover
with cold water. Simmer over medium heat, uncovered, for
10 to 15 minutes, until tender. Remove from the heat and let
stand for 1 hour. Drain and set aside. Repeat this process 2
more times to leech out the bitterness. Drain and press out
any extra water.
3. To make the syrup, place the sugar, water, and corn syrup in
the same saucepan you used for the peel. Bring to a boil,
then turn the heat to low and stir until the sugar is dissolved.
Add the grapefruit peel. Simmer for 20 to 25 minutes. The
peel will become semi-transparent. Turn the heat to high
and reduce any remaining liquid to a thick syrup, stirring
constantly, about 3 minutes.
4. Immediately drain the peel in a metal colander and discard
any syrup. Place the pieces in a single layer on a baking
sheet lined with parchment or waxed paper.
5. Let the peel stand at room temperature to dry, for 12 hours
to overnight. As it dries, sprinkle the peel with sugar to keep
the pieces from sticking. To store, place the peel between
layers of waxed paper in self-sealing freezer bags and freeze
for up to a year. Let the candied peel stand for a few minutes
at room temperature before chopping to add to a recipe.
 CHAMPAGNE-SOAKED BABA

Baba is a traditional bistro dessert. Its round cylindrical shape crosses over
perfectly to tall bread machine pans. This is a grand baba, as opposed to
individual petite babas. Baba is plump like a plush toy—soaked in a spirited
champagne syrup, glazed, and then cut into wedges or slices to serve with
sweetened whipped cream. Serve it the day it is made or no more than one
day later for the best texture. For special occasions, I top the baba with a
fresh, unsprayed rose by cutting a two-inch stem, then covering it with
plastic wrap and pressing it into the top to secure.

1½-POUND LOAF

FOR THE DOUGH:

1/3 cup water
3 large eggs
6 tablespoons unsalted butter, melted
2 cups bread flour
1½ tablespoons sugar
½ teaspoon grated lemon zest
½ teaspoon salt
1¼ teaspoons SAF yeast or 1¾ teaspoons bread machine yeast

FOR THE SOAKING SYRUP:

¾ cup sugar
¾ cup water
½ cup sweet champagne or Asti Spumante

FOR APRICOT GLAZE:

1/3 cup apricot jam

2-POUND LOAF

FOR THE DOUGH:

½ cup water
3 large eggs
½ cup (1 stick) unsalted butter, melted
3 cups bread flour
2 tablespoons sugar
¾ teaspoon grated lemon zest
¾ teaspoon salt
1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast

FOR THE SOAKING SYRUP:

¾ cup sugar
¾ cup water
½ cup sweet champagne or Asti Spumante

FOR APRICOT GLAZE:

1/3 cup apricot jam

1. To make the dough, place all the dough ingredients in the pan according
to the order in the manufacturer’s instructions. Set crust on medium and
program for the Sweet Bread cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.) The dough will be batterlike.
2. Meanwhile make the soaking syrup. Combine the sugar and water in a
small pan and heat until sugar is dissolved, about 5 minutes. Cool until
warm. Add the champagne; set aside.
3. When the baking cycle ends, place the pan on a rack; pierce the top of
the baba in a few places with a bamboo skewer. Turn out of the pan onto
a deep plate. Slowly pour the champagne soaking syrup all over the
cake and let it stand to absorb the puddle that collects at the base. Cover
with plastic wrap.
4. To prepare the apricot glaze, place the jam in a small saucepan and boil
for 2 minutes to liquify. Drain off any extra soaking syrup from the
plate. Brush the cake all over with hot glaze to seal in moisture. Cool
and transfer to a clean serving plate before serving, turning the baba on
its side to cut into round slices. Store the baba in the refrigerator.
 AMARETTO BREAD

I know its richness makes it a naughty pleasure, but I adore commercial

eggnog with its flavors of nutmeg and spirit extracts. Oh, the consistency! It
is so creamy and smooth. Here is a bread in which eggnog contributes the
essence of the holiday season to every bite. Since different brands of eggnog
have different viscosities, be prepared to add another tablespoon or so here
if yours is especially thick. This loaf is wonderful for toast and great for
bread pudding. You can also glaze it with an Amaretto Icing (here).

1½-POUND LOAF

¾ cup (3 ounces) whole almonds

1 cup plus 1 tablespoon commercial eggnog
¼ cup amaretto liqueur
2 large egg yolks
2 tablespoons unsalted butter, cut into pieces, or almond oil
3 cups bread flour
1 tablespoon sugar
1 tablespoon gluten
1¼ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
¼ cup Almond Confectioners’ Sugar, for dusting (below)

2-POUND LOAF

1 cup (4 ounces) whole almonds

11/3 cups commercial eggnog
1/3 cup amaretto liqueur
2 large egg yolks
3 tablespoons unsalted butter, cut into pieces, or almond oil
4 cups bread flour
2 tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast
¼ cup Almond Confectioners’ Sugar, for dusting (below)

1. Preheat the oven to 350°F.

2. Coarsely chop the almonds and spread them evenly on a clean baking
sheet. Bake until lightly toasted, 5 to 7 minutes. Remove from the oven
and let cool.
3. Place the ingredients, except the almonds, 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.) When the machine beeps, or between Knead
1 and Knead 2, add the almonds. Touch and press the dough with your
fingers. It should be soft and pliable.
4. When the baking cycle ends, immediately remove the bread from the
pan and place it on a rack. Let cool to room temperature; then dust with
Almond Confectioners’ Sugar before slicing.

ALMOND CONFECTIONERS’ SUGAR

Either as an ingredient in a bread or for dusting over the top, a flavored nut-sugar powder
is an old professional trick. This makes a fluffy sugar that keeps at room temperature for
up to 1 month in an airtight container.

1 cup blanched almonds

1¼ cups confectioners’ sugar
Place the nuts in the work bowl of a food processor with half of the confectioners’
sugar. Process until finely ground and fluffy. Add the rest of the sugar and process
until a fine powder is created. Use for dusting holiday breads and sweet rolls.
 ANISE CHRISTMAS BREAD

This is a simple, beautiful, Mexican-style holiday bread flavored with

candied cherries and anise extract. It is a perfect bread for end-of-the-year
festivities since anise is traditionally served at the end of a meal to signify a
wish for good fortune. The dough turns a lovely pink hue as the cherries are
incorporated into it by the kneading blade. If you like a fancier loaf, glaze it
with Confectioners’ Sugar Icing after baking.

1½-POUND LOAF

⅞ cup water
1 large egg
2 tablespoons unsalted butter, cut into pieces
¾ teaspoon anise extract
2½ cups bread flour
3 tablespoons sugar
2 tablespoons dry buttermilk powder
1 tablespoon gluten
1¼ teaspoons salt
2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast
¾ cup whole glacéed cherries or chopped glacéed apricots (here)

2-POUND LOAF

1⅛ cups water
1 large egg plus 1 egg yolk
3 tablespoons unsalted butter, cut into pieces
1 teaspoon anise extract
3½ cups bread flour
¼ cup sugar
3 tablespoons dry buttermilk powder
1 tablespoon plus 1 teaspoon gluten
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1 cup whole glacéed cherries or chopped glacéed apricots (here)
1. Place the ingredients, except the cherries or apricots, in the pan
according to the order in the manufacturer’s instructions. Set crust on
medium and program for the Sweet Bread or Fruit and Nut cycle; press
Start. (This recipe is not suitable for use with the Delay Timer.) When
the machine beeps, or between Knead 1 and Knead 2, add the fruit. The
dough ball will be moist; resist the impulse to add more flour.
2. When the baking cycle ends, immediately remove the bread from the
pan and place it on a rack. Let cool completely before slicing.

PANETTONE: A TRADITIONAL DESSERT

While panettone is perfect fresh or toasted with morning coffee or afternoon tea, it is
also a great dessert. Place slices of panettone on a baking sheet. Butter or dust with ¼
cup of powdered sugar sifted through a mesh strainer. Bake in a preheated 400°F oven
until nicely browned and toasted, 8 to 10 minutes. Remove each slice to an individual
serving plate and place a scoop of vanilla ice cream on each slice. Spoon over some
Orange Confit in its syrup. Or else, do as the Italians do: Stand a wedge of panettone
on the dessert plate with some Mascarpone Cream on the side.

MASCARPONE CREAM

Makes about 1¼ cups

1/3 cup cold heavy cream

4 ounces mascarpone cheese
¼ cup sifted confectioners’ sugar
1 egg yolk or commercial egg substitute equivalent
2 tablespoons liqueur, such as Grand Marnier, Frangelico, amaretto, or cognac
Using a hand-held electric mixer, whip the cream in a bowl. Combine the remaining
ingredients in another bowl and beat until smooth. Fold in the whipped cream. Store,
covered, in the refrigerator.
 VENETIAN PANETTONE

Panettone is a Christmas bread that is made all over Italy. It has a

traditional Italian combination of orange peel, citron, and raisins in an airy
egg bread dough. It was first baked in a tall cylindrical mold by a Milanese
baker in 1921, and it is this shape that is common today.

Fiori di Sicilia, available from The Baker’s Catalogue, is a combination of

vanilla and citrus flavors, a traditional Sicilian touch to panettone that
gives an aroma of vanilla and flowers. Vanilla extract will also do nicely
here.

This bread is perfect for brunch with cappuccino or tea. Day-old panettone
is good sliced into thick fingers and baked in a single layer on an ungreased
baking sheet at 300°F for 45 minutes or until pale golden and crisp. Similar
to biscotti, these dry toasts can be served as an accompaniment to fresh
fruits, sorbets, and gelatos.
Makes 1 large or 2 small loaves

1½-POUND LOAF

½ cup golden raisins

1/3 cup orange confit or minced dried apricots
2 tablespoons minced dried pineapple or candied citron
1 cup water
2 tablespoons honey
5 tablespoons unsalted butter, melted
3 large egg yolks
2½ teaspoons vanilla extract or Fiori di Sicilia
3 cups bread flour
3 tablespoons vanilla sugar
1½ teaspoons salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
Sifted confectioners’ sugar, for dusting
2-POUND LOAF

2/3 cup golden raisins

½ cup orange confit or minced dried apricots
3 tablespoons minced dried pineapple or candied citron
11/3 cups water
3 tablespoons honey
6 tablespoons unsalted butter, melted
4 large egg yolks
3 teaspoons vanilla extract or Fiori di Sicilia
4 cups bread flour
¼ cup vanilla sugar
2 teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
Sifted confectioners’ sugar, for dusting

1. Place the dried and candied fruit in a small bowl and toss with 2
tablespoons of the flour. Set aside.
2. Place the ingredients, except the fruit, in the pan according to the order
in the manufacturer’s instructions. Program for the Dough cycle; press
Start. Set a kitchen timer for 10 minutes. When the timer rings, press
Stop and unplug the machine. The dough ball will be very delicate, yet
smooth and springy. Let the dough rise in the machine until the dough
almost reaches the top of the pan. This takes 1 hour to 1 hour and 15
minutes.
3. If you will be making 1 large loaf, grease a metal panettone tube mold,
5-inch diameter paper panettone pan, 7-inch (#18) charlotte mold, or a
2-pound coffee can. If you will be making 2 small loaves, line a baking
sheet with parchment paper. When the dough has risen to the top of the
bread pan, turn the dough out onto a lightly floured work surface. Pat
the dough into a large rectangle and sprinkle with the fruit. Fold the
dough over and knead lightly to distribute the fruit.
4. To make 1 large loaf: Shape the whole amount of dough into an oval. If
you are using the tube mold, place your fingers in the center of the
dough and pull open a hole. Set the dough into the pan. If you are using
 the charlotte mold, paper mold, or 2-pound coffee can, place the oval of
dough in it. With kitchen shears, cut an X ½-inch deep into the top of
the loaf.
5. To make 2 small loaves: Divide the dough into 2 equal pieces. Form the
pieces into tight round balls and place on the baking sheet, at least 3
inches apart. With kitchen shears, cut an X ½-inch deep into the top of
each loaf.
6. Cover loosely with plastic wrap and let rise again at room temperature
until doubled in bulk, about 1 hour.
7. Twenty minutes before baking, preheat the oven to 375°F.
8. For any loaf other than one made in the panettone mold, gently redefine
the X with the kitchen shears and insert a small nut-sized piece of butter
into the cut; it will bake into the loaf. Bake the large loaf for 40 to 45
minutes or the small loaves for 30 to 35 minutes, until the panettone is
golden brown and sounds hollow when tapped with your finger.
Remove from the baking sheet or slide out of the mold to cool on a
rack. Dust with confectioners’ sugar before serving.
 STOLLE DE NÖEL

When forming this dough into a loaf to bake in the oven, please note that
the traditional flat shape given here is the best for the density of this bread.
The dough is rich in butter and dried fruits with a rather firm, dry texture. It
is very easy to shape. Think of it as a great big Parker House roll. Stollen
keeps perfectly for two weeks at room temperature well wrapped in plastic.
Cut the loaf into thin slices to serve with hot coffee spiked with a liqueur,
eggnog, or hot mulled cider.
Makes 2 flat loaves

1½- OR 2-POUND-LOAF MACHINES

FOR THE DOUGH:

About ¾ cup milk
1 large egg plus 1 egg yolk
½ teaspoon almond extract
Grated zest of 1 lemon
2¾ cups unbleached all-purpose flour
1 cup almond flour
1/3 cup sugar
1 teaspoon salt
2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
½ cup (1 stick) unsalted butter, at room temperature, cut into 16 pieces
3 tablespoons unsalted butter, melted, for brushing
2 tablespoons sugar mixed with ½ teaspoon ground nutmeg, for sprinkling
¾ cup sifted confectioners’ sugar, for dredging

FOR THE FRUIT:

¾ cup dried tart cherries
½ cup minced dried apricots
¼ cup dried currants
¼ cup golden raisins
3 tablespoons amber rum
3 tablespoons boiling water
2 tablespoons unbleached all-purpose flour

1. To prepare the fruit, place the dried fruit in a small bowl and cover with
the rum and boiling water. Set aside overnight to cool and plump.
2. Drain the plumped dried fruit (catch any extra liquid in a measuring
cup), pat dry with paper towels, and toss with the 2 tablespoons of flour.
Add enough milk to the fruit juice to make ¾ cup.
3. To make the dough, place all the dough ingredients except the butter in
the pan according to the order in the manufacturer’s instructions.
Program for the Dough cycle; press Start. Set a kitchen timer for 7
minutes. The dough ball will be soft.
4. When the timer rings (you will be in Knead 2), open the lid and, while
the machine is running, add a piece or 2 of the butter at a time, allowing
it to be incorporated before adding more pieces. It will take a full
minute or 2 to add all the butter. Close the lid.
5. A few minutes after the butter has been added (still during kneading),
open the lid and sprinkle in the fruit a little at a time. Close the lid and
let the machine complete the Dough cycle. When the machine beeps at
the end of the cycle, press Stop and unplug the machine. Set a timer for
1 hour and let the dough continue to rise in the warm environment of
the machine.
6. Line a baking sheet with parchment paper. Turn the dough out onto a
lightly floured work surface. Without working the dough further, divide
it into 2 equal portions. Using your hands, pat each portion into a 12 x 7
x ¾-inch-thick, long oval. Use only enough flour on the work surface
table to keep the dough from sticking. Brush the surface of each oval
with melted butter and sprinkle each with half of the nutmeg sugar.
Make a crease down the center of the oval and, without stretching, fold
from the long edge over to within ¾ inch of the opposite side (it will be
slightly off-center), forming a long, narrow loaf. Taper the ends by
pinching and rounding the points slightly. Press the top edge lightly to
seal. Repeat to form the second stollen. Transfer the stollens to the
baking sheet and place about 4 inches apart. Cover loosely with plastic
wrap. Let rise again at room temperature until puffy, 30 to 45 minutes.
7. Twenty minutes before baking, preheat the oven to 350°F.
8. Brush the tops of the stollen with melted butter. Bake for 30 to 35
minutes or until lightly browned. If the tops are browning too quickly,
cover loosely with a tent of aluminum foil. Take care not to overbake.
Remove from the baking sheet and place on a wire rack. Place the
confectioners’ sugar on a large flat plate. Dredge the warm loaf on all
sides in the powdered sugar and let it cool completely. Stollen is best if
left to age for a few days before serving.

VARIATION

STOLLE DE NÖEL MIT MARZIPAN

1 cup (one 8-ounce can) almond paste

Prepare the stollen as directed. In step 5, after brushing with butter and sprinkling
with nutmeg sugar, crumble the almond paste and sprinkle half down the center of
each loaf. Fold over as directed, completely covering the almond paste. Rise and bake
as directed.
 BOLO REI

Spanish and Mexican holiday breads are always sweet like this one, shaped
into a ring. If you want this to be a more festive bread, sprinkle the dough
with chopped Holiday Glacéed Dried Fruit before rolling it up.
Makes 1 ring loaf

1½- OR 2-POUND-LOAF MACHINES

½ cup milk
½ cup water
2 tablespoons amber rum
2 large eggs
6 tablespoons unsalted butter or margarine, partially melted
4 cups unbleached all-purpose flour
½ cup sugar
Grated zest of 1 orange
1½ teaspoons salt
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
1 egg yolk beaten with 2 teaspoons rum, for glaze
Whole blanched almonds, whole glacéed dried fruit, candied citrus peel, or candied
angelica, for decorating

1. Place all the dough 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 firm and pliable.
2. Line a 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 work surface. Without working the dough
further, roll out with a rolling pin to a 9 x 18-inch rectangle. Roll up
jelly-roll fashion, from a long edge. Pinch the seams to seal, leaving the
ends open. Place on the baking sheet and form into a round circle by
connecting the 2 open ends. Seal by dipping your fingers in water and
pinching closed. Place a greased ovenproof bowl about the same size as
the center hole upside down in the space to keep the hole from closing
 during baking. Cover loosely with plastic wrap and let rise at room
temperature for 30 minutes.
3. Twenty minutes before baking, preheat the oven to 350°F.
4. Brush the ring with the egg glaze. Make designs by pressing in the dried
fruit and nut pieces (I like a daisy effect). Let rest for another 15
minutes, uncovered.
5. Bake for 30 to 35 minutes or until golden brown and a cake tester
inserted into the center comes out clean. Remove from the baking pan
and place on a wire rack. Let cool completely before serving.
 GREEK SWEET BREAD

Those of the Greek Orthodox faith have a sweet bread for every major
holiday. The same basic dough is used for each bread, but the flavoring and
shape vary. I shape this loaf into a simple large round. But do vary the
flavorings—two variations are given here. Greek Sweet Bread should be
served with honey, never with butter.
Makes 1 round loaf

1½-POUND LOAF

FOR THE DOUGH:

¾ cup fat-free milk
¼ cup fruity olive oil
1 large egg plus 1 egg yolk
3 cups bread flour
¼ cup honey
Grated zest of 1 orange or lemon
1 tablespoon gluten
1½ teaspoons salt
1 teaspoon apple pie spice
2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

FOR THE GLAZE:

2 tablespoons corn syrup
2 tablespoons honey
2 tablespoons orange juice
2 tablespoons white or black sesame seeds (nigella)

2-POUND LOAF

FOR THE DOUGH:

⅞ cup fat-free milk
¼ cup plus 1 tablespoon fruity olive oil
1 large egg plus 1 egg yolk
3¾ cups bread flour
1/3 cup honey
Grated zest of 1 orange or lemon
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
1¼ teaspoons apple pie spice
1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

FOR THE GLAZE:

2 tablespoons corn syrup
2 tablespoons honey
2 tablespoons orange juice
2 tablespoons white or black sesame seeds (nigella)

1. To make the dough, place all the dough ingredients in the pan according
to the order in the manufacturer’s instructions. Program for the Dough
cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.)
2. Line a 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 work surface. If you are making one of the
variations, pat the dough into a fat rectangle and sprinkle with the
desired additional ingredients; then fold the dough over, kneading it
gently to distribute the additions evenly. Knead the dough into a tight
round and place it on the prepared pan. Cover loosely with greased
plastic wrap and let rise until doubled in bulk, about 1 hour.
3. Twenty minutes before baking, set the oven rack on the lower-third
position and preheat the oven to 350°F.
4. Bake for 40 to 45 minutes or until golden brown and the loaf sounds
hollow when tapped on the bottom with your finger. Remove the bread
from the pan to cool on a rack for a few minutes before glazing.
5. To make the glaze, combine the corn syrup, honey, and orange juice in a
small saucepan. Bring to a boil; boil 1 minute. Brush the top of the
warm loaf with the glaze and sprinkle with sesame seeds. Cool
completely before slicing.
VARIATIONS

GREEK CHRISTMAS BREAD

FOR 1½-POUND LOAF:

¼ cup golden raisins
¼ cup dark raisins
¼ cup dried figs, stemmed and chopped
¼ cup chopped toasted walnuts

FOR 2-POUND LOAF:

1/3 cup golden raisins
1/3 cup dark raisins
1/3 cup dried figs, stemmed and chopped
1/3 cup chopped toasted walnuts

Soak the dried figs in boiling water for an hour to soften them, or use canned figs.
Add the raisins, figs, and nuts as instructed in step 2.

GREEK EASTER BREAD

FOR 1½-POUND LOAF:

½ cup golden raisins

FOR 2-POUND LOAF:

2/3 cup golden raisins

Add the raisins as instructed in step 2.

OceanofPDF.com
 EXPRESS LANE BREAD

No-Yeast Quick Breads

Quick breads are exceptionally popular with bakers, and a stash of

quick loaves in the freezer makes last-minute breakfasts or serving tea
visitors effortless.
True to their name, quick breads, which rely on the power of chemical
leaveners rather than yeast to lighten their batters, require no fermentation
time. The loaves are baked immediately after mixing—quick and easy.
Traditional breads like pound cakes and gingerbreads bake up beautifully in
the bread machine.

Different quick bread recipes work up into different styles of batter

consistency, either astonishingly thick, known as a drop batter, or thin
enough to be a pour batter. They bake up to be cakelike or more like dense
muffins. I have found that a medium-thick creamy batter works best in the
bread machine. The loaves can range in texture from a tender pound cake to
a tightly grained loaf, depending on the proportions of flour and liquid to
the added embellishment.

The only rule to remember when making bread machine quick breads is to
keep the total amount of these extra ingredients small; otherwise, they will
add too much weight to the batter, and you will end up with a flat loaf.
For quick breads, I always use unbleached all-purpose flour for the best
texture and crumb, as quick loaves need a bit of strength to create these
qualities yet should stay tender. When making tender quick breads with
whole wheat flour, I often use exclusively whole wheat pastry flour to keep
the tender texture and lighten up what would otherwise be a heavy whole-
grain batter.

The Quick Bread/Cake cycle on the bread machine mixes and bakes a loaf
similar to a 9 x 5-inch oven-baked loaf. Do not confuse this cycle with the
Quick Yeast Bread, Rapid, or One Hour cycles designed to make faster
yeast breads. On many machines you will have to choose the crust setting—
light, medium, or dark—when you use the Quick Bread/Cake cycle. When
the mixing is done, you will have a batter, not a dough ball. If the batter
does not look sufficiently mixed, press Pause and mix the batter with a few
strokes by hand, using a rubber spatula. Press Start and the cycle will
resume. The baking may begin immediately, or there may be a rest period
after the mixing. Do not open the lid to peek at how the bread is doing until
a full thirty minutes into baking to allow the bread to reach its full volume
in the heat of the oven. As much as possible, look through the window
instead of opening the lid. The bread will rise and dry out around the edges
first and then, during the last twenty minutes of baking, will dome slightly
in the center.

The Quick Bread/Cake cycle, more than any other, varies widely among
different machines, making it a real challenge to develop recipes that work
for all machines. The recipes in this chapter were tested on a variety of
machines that all had Quick Bread/Cake cycle times of 69, 79, and 89
minutes, depending on whether a light, medium, or dark crust was chosen.
This seems to be the most common type of Quick Bread/Cake cycle among
newer machines. These recipes should also work well in machines that have
longer Quick Bread/Cake cycles, but begin baking immediately after
mixing. If the length of the cycle on your machine is longer, you may have
to do some experimenting with baking time to achieve the loaf you want.
(See here for more information.)
A quick loaf is finished baking when the top looks dry inside the small
crack that runs down the center and feels firm when gently touched with
your finger; when the edges pull away slightly from the sides of the pan;
and when the loaf is evenly browned around the edges. If an indentation
remains after you have pressed the top lightly with your finger, it is a sure
sign that the loaf needs more baking. The last test for doneness is to insert a
cake tester into the center of the loaf; it should come out clean with no
crumbs or batter attached.

On some machines, the Quick Bread/Cake cycle has an extra feature that
allows you to program additional baking time in one-minute intervals, if
you need it. On other machines, you may be able to press Stop/Reset and
program the Bake Only cycle for more time to finish baking the loaf. Don’t
worry if a loaf takes as long as about two hours, or 120 minutes, to fully
bake. Remember that the bread machine bakes at approximately half the
temperature of a conventional oven. Also, I never make a quick bread on
the Delay cycle; there are too many perishable ingredients.

When the bread is done, remove the pan from the machine and let the loaf
rest in the pan, on a cooling rack, for ten to fifteen minutes, to firm up
slightly so that the loaf won’t break as you turn it out. I run a thin plastic
spatula around the edges right away to loosen the loaf. (Don’t leave the pan
in the machine with the lid closed for this ten minutes; the descending heat
from the baking will continue to cook the loaf.) Then, using heavy oven
mitts to protect your fingers and wrists, turn the loaf out of the hot bread
pan and place it right side up on a cooling rack, allowing air to circulate
around it. Loaves that are especially delicate in texture can stand for fifteen
minutes in the refrigerator to firm up slightly before turning out. A word of
caution: If loaves are not turned out of the pan within fifteen minutes of
when they are taken out of the machine, expect them to be soggy on the
bottom and probably hard to extract from the pan in one piece.

Quick breads are not restricted to breakfast or snack fare, although they are
perfect for these purposes. The simple loaves are great plain or gently
toasted and dressed up with a layer of butter or tangy cheese spread such as
cream cheese, ricotta, goat, or kefir cheeses. I also serve slices alongside
fruit or vegetable salads for lunch.
 BANANA BREAD

I am a banana bread lover, like so many bakers, and so I have recipes for
many variations, some smooth and others filled with nuts and dried fruit;
this one has the crunch of walnuts. I let this loaf stand, wrapped in plastic
in the refrigerator overnight, before serving to meld the flavors and set the
luscious texture; the bread is excellent chilled. This banana bread is even
good enough to serve with a scoop of vanilla ice cream and lightly drizzled
with chocolate sauce for dessert.

1½- OR 2-POUND-LOAF MACHINES

1½ cups mashed overripe bananas (about 2 large)

¼ cup sour cream (any type)
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup sugar
1/3 cup light brown sugar
1/3 cup dark brown sugar
2 cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup coarsely chopped walnuts

1. Combine the sour cream and bananas in a small bowl and mash together
with a fork. The mixture can be used immediately or placed in the
refrigerator overnight.
2. Place the banana mixture and the rest of the ingredients in the bread pan
according to the order in the manufacturer’s instructions. Set crust on
dark 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 bread 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.
3. 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
store in the refrigerator.
 GRANOLA BREAKFAST BREAD

Oats and other rolled grains are an excellent addition to quick breads.
Granola’s crisp texture and earthy-sweet fragrance make this bread a great
breakfast treat. Serve thick slices with fresh fruit and juice.

1½- OR 2-POUND-LOAF MACHINES

¾ cup milk
¼ cup plain yogurt
½ cup vegetable or nut oil
2 large eggs
Grated zest of 1 lemon
1 teaspoon vanilla extract
¾ cup sugar
1 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
¾ cup granola
½ cup chopped dried pineapple or golden raisins
1 tablespoon baking powder
½ teaspoon ground cinnamon or apple pie spice
½ teaspoon salt

1. Place the ingredients in the pan according to the order in the

manufacturer’s instructions. Set crust on dark 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.
2. 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
butter if you like. Wrap tightly in plastic wrap and store at room
temperature or refrigerate.
 FIG BREAD

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.

1½- OR 2-POUND-LOAF MACHINES

1 cup apple juice

4 tablespoons unsalted butter, cut into pieces
½ pound dried figs, stemmed and cut into quarters (1 cup)
Grated zest of 1 orange
2 large eggs
1 teaspoon vanilla extract
1/3 cup sugar
2 cups unbleached all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

1. Heat the apple juice and butter over medium-low heat in a small
saucepan on the stovetop, or in a microwave-proof bowl in the
microwave, until the butter is melted. Remove from the heat and add the
figs and orange zest. Set aside to cool to room temperature, about 1
hour.
2. 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 crust on dark 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.
3. 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 seeds before adding them to the batter accentuates their flavor.
Poppy seeds can range from a slate blue to blue-black in color, with a
corresponding range of sweetnesses. Cut this excellent bread into thick
slices and serve it with tea.

1½- OR 2-POUND-LOAF MACHINES

FOR THE BREAD:

3 tablespoons poppy seeds
½ cup milk
2 large eggs
1/3 cup vegetable oil
1 cup sugar
1½ cups unbleached all-purpose flour
2 teaspoons baking powder
Grated zest of 2 oranges
½ teaspoon salt

FOR THE ORANGE SYRUP:

¼ cup sugar
¼ cup fresh orange juice

1. Combine the poppy seeds and milk in a bowl. Cover with plastic wrap
and refrigerate for 1 hour.
2. 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 crust on dark and program for the Quick
Bread/Cake cycle; press Start. The batter will be thick and smooth.
3. 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.
4. 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.
5. 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.
 WHITE AND DARK CHOCOLATE TEA 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
that 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.

1½- OR 2-POUND-LOAF MACHINES

1 cup plain yogurt

¼ cup buttermilk
2 large eggs
¼ cup vegetable oil
2 teaspoons vanilla extract
2/3 cup light brown sugar
2½ cups unbleached all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
½ teaspoon baking powder
1½ teaspoons baking soda
½ teaspoon instant espresso powder
¼ teaspoon salt
1 cup white chocolate chips or chunks broken off a bar of white chocolate

1. Place the ingredients in the pan according to the order in the

manufacturer’s instructions. Set crust on dark 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.
2. 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. This is a luscious bread that is as beautiful as it is
delicious. It goes well with tropical fruit salads and with chicken salad.

1½- OR 2-POUND-LOAF MACHINES

1¼ cups (about 2½ ounces) shredded unsweetened coconut

1⅛ cups half-and-half (regular or fat-free)
2 large eggs
¼ cup canola oil
2 teaspoons coconut extract
1 teaspoon vanilla extract
¾ cup sugar
2 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon salt

1. Preheat the oven to 350°F.

2. 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.
3. Place the ingredients in the pan according to the order in the
manufacturer’s instructions, adding the coconut with the dry
ingredients. Set crust on dark 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.
4. 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.
 BOURBON NUT BREAD

This bread has a firm texture so it slices perfectly, a moist crumb, and a
flavorful, buttery 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.

1½- OR 2-POUND-LOAF MACHINES

¼ cup nut oil or vegetable oil

2 large eggs
1½ teaspoons almond extract
1½ cups sour cream
½ cup bourbon
1 cup light brown sugar
2¼ cups unbleached all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground nutmeg
1 teaspoon instant espresso powder
1¼ cups (6 ounces) coarsely chopped pecans or walnuts

1. Place the ingredients in the pan according to the order in the

manufacturer’s instructions. Set crust on dark 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.
2. 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 refreshingly tart taste. This is
a recipe adapted from one of my favorite food writers, Jeanne Jones, known
for her development of 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 butter or whipped cream cheese.

1½- OR 2-POUND-LOAF MACHINES

1½ cups dried cranberries

Boiling water
2 large eggs
2 teaspoons almond extract
1 teaspoon vanilla extract
¼ cup canola or vegetable oil
¾ cup frozen unsweetened apple juice concentrate, thawed
1 cup sugar
1¼ cups unbleached all-purpose flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon fresh-ground nutmeg
½ teaspoon salt

1. 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.
2. Place the ingredients in the pan according to the order in the
manufacturer’s instructions, adding the cranberries with the dry
ingredients. Set crust on dark 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.
3. 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.
SHORTCUT VANILLA POUND CAKE

While 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.

1½- OR 2-POUND-LOAF MACHINES

3 large eggs
1¼ cups buttermilk
2 teaspoons vanilla powder or 1 teaspoon vanilla extract
½ teaspoon ground mace
One and a half 16-ounce boxes commercial pound cake mix (a half box is 12/3 cups)

1. According to the order in the manufacturer’s instructions, place the

eggs, buttermilk, vanilla, and mace in the pan and sprinkle in the cake
mix. Set the crust on dark and program for the Quick Bread/Cake cycle;
press Start. The batter will be smooth.
2. 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.
3. 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.
POUND CAKE VARIATIONS

POUND CAKE WITH CINNAMON AND NUTS

½ cup chopped pecans or walnuts

1½ teaspoons ground cinnamon or apple pie spice
Prepare as directed, adding the cinnamon and nuts with the dry ingredients.

CHOCOLATE POUND CAKE

1½ teaspoons almond extract

1/3 cup unsweetened Dutch-process cocoa powder
3 tablespoons sugar
Prepare as directed, adding the almond extract with the wet ingredients and the
cocoa and sugar with the dry ingredients.

COFFEE–KAHLUA POUND CAKE

1 cup coffee-flavored yogurt

¼ cup Kahlua liqueur
Prepare as directed, substituting the yogurt and Kahlua for the buttermilk.

POUND CAKE WITH DRIED APRICOTS AND PRUNES

½ cup minced dried apricots

¼ cup minced pitted moist prunes
Prepare as directed, adding the apricots and prunes with the dry ingredients.

GINGER POUND CAKE

3 tablespoons minced candied ginger

Prepare as directed, adding the ginger with the dry ingredients.
 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.

1½- OR 2-POUND-LOAF MACHINES

1/3 cup vegetable oil

3 large eggs
¼ cup buttermilk
1 tablespoon vanilla extract
1 cup sour cream
¾ cup sugar
2¼ cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2½ teaspoons ground cardamom
½ teaspoon salt

1. Place the ingredients in the pan according to the order in the

manufacturer’s instructions. Set crust on dark 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.
2. 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.
 ANADAMA QUICK BREAD

This traditional New England bread is usually made with yeast, but
combing through old recipes, I found a quick version. Anadama was a
staple for the colonial home baker who had cornmeal mush and molasses
as daily fare. The melted butter was brushed on with a clean feather, a
common tool in the early American baker’s kitchen. This bread is a
wonderful surprise—one of the best breakfast breads, nutritious, and it
tastes ever so good. Eat it fresh or gently toasted.

1½- OR 2-POUND-LOAF MACHINES

12/3 cups buttermilk

½ cup light molasses
¼ cup vegetable oil
1 large egg
1¼ cups whole wheat flour
1¼ cups unbleached all-purpose flour
½ cup fine or medium-grind yellow cornmeal, preferably stone-ground
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

1. Place the ingredients in the pan according to the order in the

manufacturer’s instructions. Set the crust for dark 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.
2. 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
butter. Wrap tightly in plastic wrap and store at room temperature.
 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. Besides its blend of intensely aromatic spices, the heart of a good
gingerbread is its molasses. The combination of ground ginger and
molasses gives this loaf of gingerbread its characteristic spicy flavor, dark
color, and delightfully moist texture. Orange gingerbread is best eaten the
day it is baked.

1½- OR 2-POUND-LOAF MACHINES

FOR THE GINGERBREAD:

4 tablespoons unsalted butter, melted
½ cup light molasses
2 large eggs
Grated zest of 1 orange
½ cup light brown sugar
¾ cup buttermilk
2 teaspoons baking soda dissolved in ¼ cup hot water
2½ cups unbleached all-purpose flour
½ teaspoon baking powder
2 teaspoons ground ginger
1½ teaspoons apple pie spice or ½ teaspoon ground cinnamon, ½ teaspoon allspice, and
½ teaspoon cloves
¾ teaspoon salt
2 tablespoons chopped candied ginger, optional

FOR THE ORANGE WHIPPED CREAM:

1 cup heavy cream
2 tablespoons confectioners’ sugar
2 tablespoons Grand Marnier orange liqueur or thawed orange juice concentrate
½ teaspoon vanilla extract
1. To make the gingerbread, place the gingerbread ingredients in the pan
according to the order in the manufacturer’s instructions. Set the crust
on dark and program for the Quick Bread/Cake cycle; press Start. The
batter will be thick.
2. To prepare the orange whipped cream, combine all the ingredients in a
chilled bowl. Beat with an electric mixer until soft peaks are formed.
Cover and chill until needed.
3. 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.
4. 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.

BREAD MACHINE BAKER’S HINT: STORING QUICK BREADS

For 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. 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. Let the wrapped
loaves thaw to room temperature before serving.
 VEGAN PUMPKIN GINGERBREAD

The warm spice scent and deep color of this loaf will bring you back for a
second—and third—slice. You might have to make two! Canned pumpkin is
usually available in any local grocery store, but cooked mashed butternut
squash or sweet potato will work in a pinch in the exact same quantity.
Another easy substitution is 1½ teaspoons of pumpkin pie spice for the
various spices in this recipe or a little more for a kicked-up flavor. If you
don’t need a vegan loaf, use two large eggs instead of the flaxseed and
water.

1½- OR 2-POUND-LOAF MACHINES

2 tablespoons flaxseed meal

5 tablespoons water
1 cup canned pumpkin puree
¾ cup brown sugar
½ cup plant-based milk
¼ cup canola oil
¼ cup dark molasses
1½ teaspoons vanilla extract
½ cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves

1. In a small bowl, whisk the flaxseed meal and water and set it aside.
2. Place the flaxseed mixture and the remaining ingredients in the pan
according to the order in the manufacturer’s instructions. Set crust on
 medium and program for the Quick Bread/Cake cycle; press Start. (This
recipe is not suitable for use with the Delay Timer.)
3. When the machine beeps at the end of the cycle, insert a toothpick or
metal skewer to check for doneness; it will come out clean.
4. Immediately remove the pan from the machine and let the bread stand
in the pan for 10 minutes before turning it out, right side up, to cool
completely on a rack. Wrap the loaf tightly in plastic wrap and store in
the refrigerator.
 CARROT BREAD

Carrots are a commonplace vegetable, but the root rises to new heights in a
sweet quick bread. 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 cakelike
quick bread that is reminiscent of a steamed pudding.

1½- OR 2-POUND-LOAF MACHINES

4 large eggs
½ cup nut oil
½ cup vegetable or light olive oil
2 teaspoons vanilla extract
2 cups lightly packed shredded raw carrots
2 cups sugar
3 cups unbleached all-purpose flour
2½ teaspoons baking powder
1½ teaspoons baking soda
2½ teaspoons ground cinnamon or apple pie spice
1 teaspoon salt

1. Place the ingredients in the pan according to the order in the

manufacturer’s instructions. Set crust on dark 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, press Stop/Reset and program for
the Bake Only cycle for an additional 10 to 15 minutes to finish baking.
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.
2. 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
let sit at room temperature overnight, or up to 3 days, before serving.
 ZUCCHINI BREAD

Zucchini, also known as Italian summer squash, is a vegetable that has

made the jump to be a common ingredient in sweet quick breads and cakes
with panache. This good ol’ zucchini bread is a small loaf, but the recipe
can easily be doubled; just be sure to add some extra baking time if it is
needed. The loaf is moist and smooth with flecks of zucchini throughout.

1½- OR 2-POUND-LOAF MACHINES

2 large eggs
½ cup vegetable oil
1½ teaspoons vanilla extract
1 cup sugar
1¼ cups lightly packed shredded zucchini (about 2 medium)
1½ cups unbleached all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
1¼ teaspoons ground cinnamon or apple pie spice
¼ teaspoon salt
½ cup coarsely chopped walnuts

1. Place the ingredients in the pan according to the order in the

manufacturer’s instructions. Set crust on dark 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.
2. 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
store in the refrigerator.
 CORN BREAD

There is something comforting about the grainy texture of cornmeal in a

simple homemade corn bread. The Quick Bread cycle’s fast mixing is
perfect for a corn bread—it comes out dense and moist, great for any meal.
I like corn bread for dinner with bean soups and chicken dishes. I also like
it reheated for breakfast with butter and maple syrup. While this recipe
makes a small loaf similar in quantity to one made in an 8 x 8-inch baking
pan, you can double the recipe for a higher loaf. This corn bread yields six
thick slices.

1½- OR 2-POUND-LOAF MACHINES

1 large egg
1¼ cups buttermilk
6 tablespoons unsalted butter, melted
1/3 cup sugar
1 cup fine-grind yellow cornmeal, preferably stone-ground
1 cup unbleached all-purpose flour
2 tablespoons toasted wheat germ
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

1. Place the ingredients in the pan according to the order in the

manufacturer’s instructions. Set crust on medium 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
corn 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.
2. When the bread is done baking, immediately remove the pan from the
machine. Let the bread stand in the pan for 15 minutes before gently
turning it out, right side up, to cool on a rack. Serve warm or at room
temperature the day it is baked, cut into thick slices.
THE RIGHT INGREDIENT: BAKING POWDER AND BAKING SODA

Quick 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 POWDER
Modern 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 1½ 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. 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 POWDER

You can make your own single-acting baking powder. Combine 1 teaspoon
baking soda (the alkali) and 2 teaspoons cream of tartar (the acid) to
substitute 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 SODA
Bicarbonate of soda (baking soda) is used in addition to baking powder
when there are acid ingredients—such as buttermilk, yogurt, sour cream,
citrus, molasses, 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 coarse
crumbed (yet still delightfully tender) than those using baking powder or a
combination of the two. Remember that if you substitute a liquid sweetener
(such as molasses, 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.
BREAD MACHINE BAKER’S HINT: BAKING WITH THE QUICK BREAD CYCLE

Quick 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.

Most of the 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.
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JAMS, PRESERVES, AND CHUTNEYS IN
YOUR BREAD MACHINE
Homemade preserves are the best way to deliver the character of summer’s
fresh fruit to your table. Despite the abundance of good commercial jams,
making your own remains a gratifying and rewarding experience. With a
small twist on grandmother’s art, making jam in the bread machine is an
excellent way to “put up” small-batch jams, fruit butters, and chutneys
without lots of stirring, fussing with a thermometer, or sterilizing of jars. All
you have to do is combine the fruit, sugar, and pectin, and the machine
mixes and slowly cooks it. Simply pour the hot jam into clean jars and store
it in the refrigerator. Even if you are a first-time preserver, in about an hour
and a half you can have two to three cups of exceptional, chunky, fresh-fruit
jam.

Here I have included recipes for most of the basic jams and preserves, all
made using the Jam cycle on your machine. You may substitute fruits of
similar character in some of the recipes, for example blackberries or
olallieberries in the Fresh Strawberry Jam (but taste these while adding the
sugar to adjust for differing tartness), plums in the recipe for apricot jam,
and nectarines in the recipes for the peach jam. Do not substitute an entirely
different type of fruit in a recipe, as different fruits have different amounts
of pectin and acid, and I have added the right proportions of pectin and
lemon juice in the recipes to produce jams with substance and proper flavor.
I also include recipes for apple butters, ketchup, and various chutneys,
which are wonderful as festive condiments, bread or sandwich spreads,
accompaniments to grilled or roasted meats, or flavorful spreads for
appetizer toasts.

My homemade jams are less sweet than commercial jams, as you may
notice. I tend to cut back from the traditional one-to-one sugar-to-fruit
proportions that leave the fruit swimming in a clear jelly. As you add the
sugar, always do so to your taste so you can achieve the proper sweetness
for your own palate. Taste the fruit before placing it in the pan to get an idea
of how sweet it is to begin with. Or hold back some of the sugar and taste
the sugar-fruit mixture after the sugar has dissolved before you start the
machine.

Some sweetening is vital to the process of making jam since sugar attracts
the water from the fruit and binds it to the fruit pulp, thereby acting as a
preservative. It also helps the thickening process. Pectin, a starch found at
least in small amounts in all fruit, forms an “affectionate” network, trapping
the sugar and fruit pulp. A bit of acid, usually in the form of lemon juice,
encourages the pectin, and the pulp ends up a spreadable paste. The long,
chainlike molecules of pectin, naturally occurring in the cell walls of plants,
are especially important for thickening these closed-oven jams, as they
cannot be helped along by liquid evaporating during cooking. The lack of
evaporation with the bread machine method also results in a greater yield
per batch than on the stovetop. Remember that the more sugar you add, the
thicker your jam will be, and jams do continue to thicken upon cooling and
refrigerating. Never use sugar substitutes, which will not be effective
thickeners. Do not be tempted to double any of the recipes in this chapter.
The bread pan has a limited capacity and can only make small amounts of
preserves at one time—the paddle must be able to stir all the jam efficiently.
The volume of the ingredients should never exceed 3½ cups total of fruit
and sugar, but please check your manufacturer’s manual, as the maximum
amount varies from model to model. The ingredients will cook down in
different degrees depending on the denseness of the fruit used. If you need
more jam, make a new batch.

Store your jam in a covered container in the refrigerator up to 2 months.

These preserves can also be frozen in plastic containers or small freezer
bags for up to three months.
 FRESH STRAWBERRY JAM

Use a combination of overripe and unripe berries. This is how my mom

likes her jam (she makes a few small batches every spring)—not too sweet,
kind of runny, with a few whole berries and lots of intense flavor. A basket
of strawberries is usually one pint.
Makes about 2½ cups jam

1½- OR 2-POUND-LOAF MACHINES

2 pints (about 1 pound) fresh strawberries, rinsed, drained, and hulled

1 tablespoon fresh lemon juice
Three-quarters of a 1.75- or 2-ounce box powdered fruit pectin
1 cup sugar, or to taste

1. Coarsely crush the berries with a potato masher or put them in a food
processor and pulse a few times, leaving a few whole berries or chunks.
You will have about 2½ cups. Place the fruit in the bread pan. Add the
lemon juice and sprinkle with the pectin. Let stand for 10 minutes. Add
the sugar.
2. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, carefully remove the pan with heavy oven
mitts. You can scrape the jam into heat-resistant jars right away, using a
rubber spatula. For other jars, let the jam sit in the pan for 15 minutes
before transferring. Let stand until cool. Cover and store in the
refrigerator for up to 2 months, or spoon into small freezer bags and
freeze.
 BLUEBERRY JAM

Blueberry jam has a loyal following in the jam-lover’s community. It is a

starling midnight-blue color, and some of the berries remain intact when the
jam is done, still evident in every spreading. Crème de cassis is a tasty fruit
liqueur made from black currants, a fruit that contains one of the highest
concentrations of vitamin C. It is extremely low proof and very sweet, a nice
addition to this jam.
Makes about 2 cups jam

1½- OR 2-POUND-LOAF MACHINES

1 to 1½ pints (1 pound) fresh blueberries, rinsed

Half of a 1.75- or 2-ounce box powdered fruit pectin
1½ cups sugar, or to taste
3 tablespoons crème de cassis liqueur
2 tablespoons fresh lemon juice

1. Combine all the ingredients in the bread pan. Let stand for 15 minutes
to dissolve the sugar.
2. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, carefully remove the pan with heavy oven
mitts. You can scrape the jam into heat-resistant jars right away, using a
rubber spatula. For other jars, let the jam sit in the pan for 15 minutes
before transferring. Let stand until cool. Store, covered, in the
refrigerator for up to 2 months, or spoon into small freezer bags and
freeze.
 RASPBERRY JAM

The raspberry is an intensely flavored berry. Every berry has lots of little
pockets called drupelets, each containing its own seed. Hence, it is
characteristic of raspberry jam to be dotted with lots of little seeds. There
are red, golden, and black raspberry varieties, all quite tart, so add sugar
to this jam to taste. Raspberries are very fragile; be sure to pick over the
ones you’re using to remove any soft or moldy berries. A box of raspberries
is usually half a pint.
Makes about 3 cups jam

1½- OR 2-POUND-LOAF MACHINES

1½ pints (about 3 cups) fresh raspberries, rinsed

Half of a 1.75- or 2-ounce box powdered fruit pectin
1¾ cups sugar, or to taste
3 tablespoons fresh lemon juice

1. Combine all the ingredients in the bread pan. Let stand for 15 minutes
to dissolve the sugar.
2. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, carefully remove the pan with heavy oven
mitts. You can scrape the jam into heat-resistant jars right away, using a
rubber spatula. For other jars, let the jam sit in the pan for 15 minutes
before transferring. Let stand until cool. Store, covered, in the
refrigerator for up to 2 months, or spoon into small freezer bags and
freeze.
 BOYSENBERRY JAM

Boysenberries, a horticultural cross between raspberries, blackberries, and

loganberries, usually do not need any pectin to set up when made on the
stovetop, but I add some for the bread machine environment. This is also
the recipe to use for blackberry jam. A basket of boysenberries is usually a
half pint.
Makes about 2 cups jam

1½- OR 2-POUND-LOAF MACHINES

1 pint (about 2½ cups) fresh boysenberries, rinsed

One 1.75- or 2-ounce box powdered fruit pectin
1 cup sugar, or to taste
2 tablespoons fresh lemon juice

1. Combine all the ingredients in the bread pan. Let stand for 15 minutes
to dissolve the sugar.
2. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, carefully remove the pan with heavy oven
mitts. You can scrape the jam into heat-resistant jars right away, using a
rubber spatula. For other jars, let the jam sit in the pan for 15 minutes
before transferring. Let stand until cool. Store, covered, in the
refrigerator for up to 2 months, or spoon into small freezer bags and
freeze.
 FRESH BING CHERRY JAM

This recipe comes from my local cherry grower, Deborah Olson, of

Sunnyvale, California, whose family has tended their orchards of Bing,
Burlat, Lorraine, Royal Anne, Tartarian, and Black Republican cherries for
over a hundred years. I added the pectin so that the jam would set up
properly in the bread machine environment.
Makes about 2½ cups jam

1½- OR 2-POUND-LOAF MACHINES

1 pound (about 2 cups) pitted fresh Bing cherries (you will have both whole cherries and
pieces after the pitting)
1 cup sugar, or to taste
1 tablespoon fresh lemon juice
Pinch of salt
1½ tablespoons powdered fruit pectin

1. Combine the cherries, sugar, lemon juice, and salt in the bread pan. Let
stand for 15 minutes to dissolve the sugar. Sprinkle with the pectin.
2. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, carefully remove the pan with heavy oven
mitts. You can scrape the jam into heat-resistant jars right away, using a
rubber spatula. For other jars, let the jam sit in the pan for 15 minutes
before transferring. Let stand until cool. Store, covered, in the
refrigerator for up to 2 months, or spoon into small freezer bags and
freeze.
 FRESH PEACH JAM

Peach jam is probably one of the favorites of all time, yet it is difficult to
find commercially. Use slightly unripe fruit to get the most pronounced
peach flavor. You can also prepare this jam with defrosted frozen,
unsweetened peaches. Some peaches are very juicy, in which case the jam
will cook up softer.
Makes about 2½ cups jam

1½- OR 2-POUND-LOAF MACHINES

3 to 4 large peaches (about 1 pound)

1 cup sugar, or to taste
2 tablespoons fresh lemon juice
One 1.75- or 2-ounce box powdered fruit pectin

1. Peel and pit the peaches. Coarsely crush by hand with a potato masher
or pulse a few times in the food processor. You will have about 2½ cups.
2. Combine the peaches, sugar, and lemon juice in the bread pan. Let stand
for 30 minutes to dissolve the sugar. Sprinkle with the pectin.
3. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, carefully remove the pan with heavy oven
mitts. You can scrape the jam into heat-resistant jars right away, using a
rubber spatula. For other jars, let the jam sit in the pan for 15 minutes
before transferring. Let stand until cool. Store, covered, in the
refrigerator for up to 2 months, or spoon into small freezer bags and
freeze.
BREAD MACHINE BAKER’S HINT: JAMS AND PRESERVES MADE EASY

Paying attention to the following guidelines will help you get the best
results when making jam in the bread machine. Please note that the recipes
in this chapter should only be made in machines that have a Jam cycle.

Prepare the fruit by stemming, peeling (if necessary), seeding, or pitting

it. Most of my recipes instruct how to cut the fruit for the jam, and most
require that you mash the fruit or crush it into coarse pieces. Soft, small
berries can go in whole; the bread machine blade does a lot of mashing.
Do not puree the fruit before adding it; you want to recognize bits of the
whole fruit when the jam is done.
Measure fruit after crushing, not before. The total volume of crushed
fruit with sugar should not exceed 3½ cups, to avoid spillovers onto the
electrical element and for efficient and constant mixing by the blade.
Check your manufacturer’s booklet for your machine’s maximum
capacity, as some models have a smaller maximum when making jam.
Make sure the kneading blade is in place before adding the fruit mixture.
It must be in place during the Jam cycle, and it is difficult to attach after
the bottom of the pan is filled with crushed fruit. The paddle is necessary
for stirring, which is crucial to the success of the mixture. You will hear
the slow rhythm of the blade stirring through almost the entire cycle.
Half of a 1¾- or 2-ounce package of powdered pectin is about 2½
tablespoons. Three-quarters of a package is about 3¾ tablespoons. The
measurement of the pectin in these recipes does not have to be exact.
Most of my recipes ask you to add the sugar to taste. Taste the fruit
before you add the ingredients to the bread pan to find out how sweet the
fruit is to begin with. To avoid adding too much sugar, hold back some of
the sugar called for. Taste the fruit and sugar mixture after it has been
sitting in the pan for a few minutes before you start the machine and
adjust the sugar accordingly.
The jam cycle has a 10-minute preheat, a 60-minute cook cycle, and
sometimes a 10-minute cooldown. Make sure the appliance is a few
inches away from the wall and any cabinets all the way around its
circumference. During the Jam cycle, plenty of heat and steam are
released out of the vents in a short period of time. The machine will beep
at the end of the full Jam cycle. A jelly or candy thermometer should
register about 220°F when inserted into the hot mixture. I remove the pan
immediately, and unless I am using heat-resistant jars, such as canning
jars, I let it stand for 15 minutes and then pour the preserves into storage
jars.
I test each batch for doneness as I take it out of the machine by using the
cold-saucer test. Spoon a small amount of cooked jam onto a cold plate
or spoon the jam onto a plate at room temperature and then freeze it for 1
minute. Then touch the jam with a spoon or with your finger to see how
much it has jelled; if it has the right jam consistency, it is done. Don’t
forget to taste it, too!
For the easiest cleanup after pouring the jam out, immediately fill the
bread machine pan with warm water and dish soap to soak.

HOW MUCH PECTIN IS IN THIS FRUIT?

FRUITS HIGH IN NATURAL PECTIN

Tart apples, cranberries, currants, quinces, damson plums, Concord grapes, papayas,
blueberries, and blackberries are naturally high in pectin. The peel of lemons and
oranges has a lot of natural pectin. Unripe fruit contains more pectin than overripe
fruit.
FRUITS LOW IN NATURAL PECTIN
Apricots, nectarines, pineapple, rhubarb, strawberries, raspberries, peaches,
cherries, mangoes, bananas, and all overripe fruit are low in pectin. Preserves made
from fruits low in natural pectin need some commercial liquid or powdered pectin
and a bit more sugar added to jell properly.
 FRESH APRICOT JAM

I grew up in the Santa Clara Valley in Northern California, where the

wonderful climate produces the finest apricots grown in America.
Unfortunately, many of the apricot trees were gradually pulled out as
houses were built and the Silicon Valley was created, but there are still a
few precious apricot trees left, dotted around backyards and vacant lots.
Apricot jam is part of the legacy of living here and for good reason—it is
luscious.
Makes about 2½ cups jam

1½- OR 2-POUND-LOAF MACHINES

2 cups (about 11/3 pounds) pitted and chopped fresh apricots

1 tablespoon fresh lemon juice
Half of a 1.75- or 2-ounce box powdered fruit pectin
1¼ cups sugar, or to taste

1. Place the apricots and lemon juice in the bread pan. Sprinkle with the
pectin. Let stand for 10 minutes. Add the sugar.
2. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, carefully remove the pan with heavy oven
mitts. You can scrape the jam into heat-resistant jars right away, using a
rubber spatula. For other jars, let the jam sit in the pan for 15 minutes
before transferring. Let stand until cool. Store, covered, in the
refrigerator for up to 6 weeks, or spoon into small freezer bags and
freeze.
 KIWIFRUIT JAM

A California specialty, this extraordinary recipe is from food writer Lou

Pappas. Kiwifruit is available year-round. This jam is great on all kinds of
rye toast.
Makes about 1½ cups jam

1½- OR 2-POUND-LOAF MACHINES

4 large kiwifruit (1 pound), peeled, sliced, and coarsely chopped

2 tablespoons finely julienned lemon zest
3 tablespoons fresh lemon juice
1½ tablespoons powdered fruit pectin
1½ cups sugar

1. Combine all the ingredients in the bread pan. Let stand for 20 minutes
to dissolve the sugar.
2. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, carefully remove the pan with heavy oven
mitts. You can scrape the jam into heat-resistant jars right away, using a
rubber spatula. For other jars, let the jam sit in the pan for 15 minutes
before transferring. Let stand until cool. Store, covered, in the
refrigerator for up to 2 months, or spoon into small freezer bags and
freeze.
 RHUBARB JAM

A rhubarb patch is always part of an old-fashioned fruit and vegetable

garden. The plant has long, red stalks—the edible part—and large leaves,
but the leaves are poisonous. This jam is delicious on whole wheat toast or
biscuits.
Makes about 1½ cups jam

1½- OR 2-POUND-LOAF MACHINES

1 pound rhubarb stalks, sliced about ½-inch thick (2 cups)

1½ cups sugar
Half of a 1.75- to 2-ounce box powdered fruit pectin
¼ cup chopped dried apricots

1. Mix the rhubarb with the sugar in a glass bowl, cover loosely with
plastic wrap, and let stand at room temperature for 12 hours.
2. Combine the rhubarb-sugar mixture, pectin, and apricots in the bread
pan.
3. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, carefully remove the pan with heavy oven
mitts. You can scrape the jam into heat-resistant jars right away, using a
rubber spatula. For other jars, let the jam sit in the pan for 15 minutes
before transferring. Let stand until cool. Store, covered, in the
refrigerator for up to 3 weeks, or spoon into small freezer bags and
freeze.
LEFTOVER JAM COOKERY

There are a multitude of desserts that use thick jam as an ingredient,

including many varieties of cookies. Here are two of the all-time favorites.
They are easy and elegant.
 GRANNY’S JAMMIES

Every Christmas my boyfriend’s grandmother presented each of us with a

tinful of these soft butter cookies made with her homemade jam.
Makes about 3½ dozen cookies

1½ cups (3 sticks) butter, at room temperature

1 cup sugar
3 large egg yolks
1 tablespoon vanilla extract
¼ teaspoon almond extract
3¾ cups unbleached all-purpose flour
¼ teaspoon salt
1 cup raspberry or other jam

1. Preheat the oven to 375°F. Grease or line with parchment paper 2

baking sheets.
2. Using an electric mixer, cream the butter and sugar until fluffy; beat in
the egg yolks and extracts. Stir in the flour and salt. Pinch off pieces of
dough and roll into 1-inch balls. Place 1½ inches apart on the prepared
pans.
3. Using your thumb, press a deep indentation into the center of each ball,
spreading out the round of dough. Bake for 8 minutes, just until set.
Remove the pan from the oven and fill each indentation with a rounded
teaspoon of jam. Continue baking for an additional 5 to 7 minutes, until
light golden brown and the jelly is slightly melted. Transfer immediately
to a rack to cool completely. Store the cookies in a single layer in an
airtight tin.
 CREAM CHEESE POCKETS

The dough for these pockets is incredibly easy to handle. It can be filled
with any flavor of thick jam or preserve you choose.
Makes about 3 dozen cookies

1 cup (2 sticks) butter, at room temperature

8 ounces cream cheese, at room temperature
¼ cup confectioners’ sugar
½ teaspoon salt
2 cups unbleached all-purpose flour
2 cups thick homemade jam or preserves, such as apricot or raspberry
1 cup sifted plain or vanilla confectioners’ sugar (here)

1. In the work bowl of a food processor, combine the butter, cream cheese,
sugar, salt, and flour. Process until the dough just forms a ball. Divide
the dough into 3 equal portions, flatten each portion into a disc, and
wrap each disc in plastic wrap. Refrigerate for 1 hour to overnight.
2. Preheat the oven to 350°F. Grease or line with parchment paper 2
baking sheets.
3. On a lightly floured surface, roll the pastry out with a rolling pin until it
is ⅛-inch thick. Cut the dough into 2½-inch squares. Place a dab of jam
in the center of each. Bring 2 opposite corners up and pinch to seal them
over the center. Place the pockets 1 inch apart on the baking sheets.
4. Bake the cookies until light golden brown, 12 to 15 minutes; they will
look a bit underdone but will crisp as they cool. When cool, dust with
confectioners’ sugar.
 APPLE BUTTER

This is my version of a recipe from Jeanne Jones, who, in my opinion,

creates the best spa food recipes this side of the Rockies. The use of dried
apples provides a rich thickness that would take hours to achieve if you
used fresh ones. Dried apples are easy to find—usually with the packaged
nuts and dried apricots. Use fresh, unfiltered apple juice, also known as
sweet cider. I like to place half of a split vanilla bean in the jar of apple
butter while it is stored in the refrigerator. This spread is culinary magic on
fresh bread, toast, or bagels and pancakes or muffins, too.
Makes about 2 cups fruit butter

1½- OR 2-POUND-LOAF MACHINES

¼ pound dried apple rings, chopped (2 cups)

1¼ cups unsweetened, unfiltered apple juice
2 tablespoons apple cider vinegar
1½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves

1. Combine all the ingredients in the bread pan. Let stand at room
temperature for 1 hour to soften the apples.
2. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, carefully remove the pan with heavy oven
mitts and let cool until warm.
3. Using a rubber spatula, scrape the mixture into a food processor fitted
with the metal blade and process until smooth. Scrape the apple butter
into a glass jar. Let stand at room temperature until cool. Store, covered,
in the refrigerator for up to 2 months.
 PUMPKIN APPLE BUTTER

This is a recipe from the Libby’s pumpkin people, which I’ve adapted for the
machine. It is wonderful on biscuits, toast, or even dabbed on your oatmeal.
Makes about 3 cups fruit butter

1½- OR 2-POUND-LOAF MACHINES

One 15-ounce can pumpkin puree

¾ cup (about 1 large) peeled, cored, and coarsely grated fresh Pippin, Granny Smith, or
other firm, tart cooking apple
½ cup unsweetened, unfiltered apple juice
½ cup light brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
3 tablespoons unsalted butter

1. Combine all the ingredients in the bread pan.

2. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, carefully remove the pan with heavy oven
mitts. Stir in the butter until it melts. You can scrape the fruit butter into
heat-resistant jars right away, using a rubber spatula. For other jars, let
the fruit butter sit in the pan for 15 minutes before transferring. Let
stand until cool. Store, covered, in the refrigerator for up to 2 months, or
spoon into small freezer bags and freeze.
 TOMATO KETCHUP

This tangy condiment is a snap when made with canned tomato puree. I
make just enough of this ketchup for short-term storage in the refrigerator.
Makes about 3 cups ketchup

1½- OR 2-POUND-LOAF MACHINES

One 28-ounce can tomato puree

1 small yellow onion, cut into chunks
1 large shallot, chopped
1 clove garlic, pressed
½ cup apple cider vinegar
1/3 cup water
¼ cup light brown sugar
1 teaspoon ground allspice
Pinch of ground cinnamon, cloves, mace, and ground ginger
Pinch of Coleman’s dry mustard and crushed hot red pepper flakes
Fresh-ground black pepper
Sea salt

1. In a food processor, preferably, or in batches in a blender, combine the

tomato puree, onion, shallot, and garlic. Process until just smooth.
2. Pour the tomato mixture into the bread pan. Add the vinegar, water,
sugar, and spices.
3. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, the ketchup will have reduced slightly and
thickened. Add salt and pepper to taste. Carefully remove the pan with
heavy oven mitts. You can scrape the ketchup into heat-resistant jars
right away, using a rubber spatula. For other jars, let the ketchup sit in
the pan for 15 minutes before transferring. Serve warm, room
temperature, or chilled. Store covered in the refrigerator for up to 2
months.
 MANGO CHUTNEY

Mango is the queen of chutneys. In India, there are both fresh mango
chutneys, which are like salads to cool the palate, and cooked chutneys, like
this one, which are more like preserves. This chutney is great with Indian
food, with Chinese food, or spread with cream cheese on toast.
Makes about 2 cups chutney

1½- OR 2-POUND-LOAF MACHINES

2 fresh firm-ripe mangoes, peeled and coarsely chopped

¼ cup dark or golden raisins, chopped
1 medium shallot, minced
½ cup dark brown sugar
A scant tablespoon of minced fresh ginger
2 teaspoons hot pepper flakes
Pinch of ground cloves
⅛ teaspoon salt
½ cup apple cider vinegar
2 tablespoons fresh lime juice

1. Combine all the ingredients in the bread pan.

2. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, carefully remove the pan with heavy oven
mitts. You can scrape the chutney into heat-resistant jars right away,
using a rubber spatula. For other jars, let the chutney sit in the pan for
15 minutes before transferring. Let stand until cool. Store, covered, in
the refrigerator for up to 2 months. Serve at room temperature.
 PEACH CHUTNEY

This chutney is chunky, dark, hot, and sweet all at the same time. It is great
with Indian food, barbecued meats, pork chops, or pâtés and as an
ingredient in appetizers.
Makes about 1¾ cups chutney

1½- OR 2-POUND-LOAF MACHINES

3 to 4 fresh peaches, peeled and coarsely chopped, or 1 pound frozen unsweetened peach
slices, defrosted
Piece of fresh gingerroot about 3 inches long, peeled and minced
1/3 cup golden raisins, chopped
2 small white boiling onions, minced
1 small clove garlic, minced
¾ cup dark brown sugar
2 teaspoons chili powder
2 teaspoons yellow mustard seeds
¼ teaspoon salt
½ cup apple cider vinegar

1. Combine all the ingredients in the bread pan.

2. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, carefully remove the pan with heavy oven
mitts. You can scrape the chutney into heat-resistant jars right away,
using a rubber spatula. For other jars, let the chutney sit in the pan for
15 minutes before transferring. Let stand until cool. Store, covered, in
the refrigerator for up to 2 months. Serve at room temperature.
 APPLE AND DRIED FRUIT CHUTNEY

I adapted this from Chef de Cuisine Vincent Brunetto, who served this as an
appetizer at his restaurant The Campbell House in a chilled mound next to
homemade pâté and fresh bread. This chutney is very aromatic while it is
cooking. Use fruit bits to save time.
Makes about 2 cups chutney

1½- OR 2-POUND-LOAF MACHINES

2 medium tart cooking apples, peeled, cored, and finely chopped

2/3 cup dark brown sugar
1/3 cup finely chopped dried apricots
1/3 cup finely chopped dried pineapple or dried pears
1/3 cup dark or golden raisins
¼ cup finely chopped red bell pepper
Piece of fresh gingerroot about 1-inch long, peeled and grated
1 large shallot, finely chopped
1 clove garlic, pressed
¼ teaspoon ground cayenne pepper
Pinch of hot pepper flakes
Pinch of ground turmeric or curry powder
½ teaspoon salt
2/3 cup apple cider vinegar

1. Combine all the ingredients in the bread pan.

2. Program the machine for the Jam cycle; press Start. When the machine
beeps at the end of the cycle, carefully remove the pan with heavy oven
mitts. You can scrape the chutney into heat-resistant jars right away,
using a rubber spatula. For other jars, let the chutney sit in the pan for
15 minutes before transferring. Let stand until cool. Store, covered, in
the refrigerator, for up to 2 months. Serve at room temperature.
OceanofPDF.com
 Appendix 1
BITS AND PIECES

Crumbs, Croutons, Crostini, and Toasted Appetizers

Breadcrumbs, toasted croutons, and small toasts are practical and delicious
uses for day-old bread. Breadcrumbs may be fresh or dried and are
sometimes seasoned. Fresh and dried are not interchangeable in recipes, as
the dry crumbs absorb more liquid than the fresh. (Be sure to check your
recipe to avoid using the wrong type.)

Croutons, melba toasts, rusks, crostini, and classic plain toasts are all
variations on the same toasting process. Any type of sliced homemade
bread, from white to wheat to rye, can be given a new life by being slowly
dried in an oven, sautéed in a skillet, toasted under a broiler, or even grilled
over an open fire. All these toasts are usually a garnish of some type, but do
not underestimate the grand roles these humble toasts may play—they can
be piled high in a basket to accompany dips or pâtés, or spread with
cheeses, herbs, or garlic. Butter croutons may be folded into scrambled
eggs. Or they can serve as just the right crisp complement to salads or
soups. Who has not enjoyed croutons floating atop a bowl of French onion
soup? These toasts can be the basis for myriad toppings, tea sandwiches,
and canapés. Bruschetta, an Italian toast, is traditionally topped with a
flavorful combination of tomatoes and herbs and may be made as a sweet
toast as well. Recipes for toppings and sandwich fillings—in addition to
instructions for many different toasts—are given here.
 FRESH BREADCRUMBS
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 coarse, 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 300°F. 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.
 SEASONED DRY BREADCRUMBS
For Italian-style seasoned dry breadcrumbs, grind the toasted bread into
coarse crumbs; then add 2 tablespoons grated Parmesan cheese and ½
teaspoon each 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 homemade bread makes good salad or soup croutons.

Preheat the oven to 375°F. Slice bread into ¾-inch-thick slices, then cut the
slices into cubes. Place the cubes on an ungreased baking sheet. Drizzle
them with melted butter or olive oil and bake until dry, 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 butter 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.

Cut day-old bread of any savory type into slices ½-inch to ¾-inch thick, or
split day-old rolls in half horizontally. Cut the slices into quarters or
eighths. In a sauté pan or skillet, sauté them over medium heat in butter,
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.

Preheat the oven to 400°F. 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

Melba toast is a perfect accompaniment to pâté.

Preheat the oven to 300°F. Cut 1 loaf of firm day-old or frozen bread into
¼-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

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 300°F. Cut 1 loaf firm day-old or frozen bread into
slices 1-inch thick and lightly spray with a butter-flavored cooking spray.
Sprinkle 1 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

Prepare this recipe to serve with Hummus, Roasted Eggplant Dip, Hot
Artichoke Dip, or any of the other dips in Appendix 2.
Serves 6

6 homemade pitas (here)

½ cup olive oil

Preheat the oven to 300°F. 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

These are more like a melba toast.

Makes 48 toast triangles

4 tablespoons unsalted butter

1/3 cup olive oil or walnut oil
1 to 2 cloves garlic, crushed
6 homemade pitas (here)
Kosher or sea salt, for sprinkling

Preheat the oven to 300°F. Combine the butter, oil, and garlic in a small
saucepan. Heat until the butter 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 triangles 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.
Leftover homemade focaccia, sliced into 1/3-inch-thick slices
Olive oil or olive oil cooking spray
Coarse sea salt, optional

Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
The slices of focaccia will be as long as your baking pan is wide. Brush
each side of the focaccia with olive oil or spray with olive oil cooking
spray. Sprinkle with coarse 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

Use fresh or day-old baguettes.

Makes 20 pieces

Twenty ¼- to ½-inch-thick slices Classic Baguettes or Pain de Paris

1/3 cup extra-virgin olive oil or olive oil cooking spray

Preheat the oven to 400°F. 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.
 LOW-FAT GARLIC CROSTINI

This is a convenient alternative to brushing oil or butter on the croutons.

Makes 24 large crostini, serves 8

3 slices country bread, quartered diagonally, to make 24 pieces

4 cloves garlic, peeled
Olive oil cooking spray

Preheat the oven to 400°F. 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

Bread pressed into small muffin cups and baked until crisp makes the
perfect bite-sized containers.
Makes 48 appetizer shells

Twelve ¼-inch-thick slices homemade bread, crusts removed

½ cup olive oil or nut oil
Filling of your choice

1. Preheat the oven to 400°F.

2. 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 1 cup of a 1½-inch-cup muffin tin. The corners of the squares will
extend up out of the cups.
3. 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

This croustade de pain de mie is an edible bowl made of bread.

1 loaf (rectangular, square, or round) day-old white or whole wheat bread
Melted butter, margarine, olive oil, or a butter-flavored or olive oil cooking spray
Filling of choice (cheese, dip, creamed chicken, ragoût, or sautéed or creamed vegetables
all work well)

1. Preheat the oven to 350°F.

2. 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
breadcrumbs, 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 butter, oil, or cooking spray.
3. 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 RAGOÛT ON CROUTONS

Serve with cheese, fruit, and a salad.

Makes 8 large croutons, serves 4

1½ cups boiling water

1 ounce dried shiitake mushrooms
1 ounce dried chanterelle mushrooms
1 ounce dried crimini mushrooms
2 tablespoons olive oil
2 cloves garlic, minced
1 yellow onion, chopped
2 cups domestic button mushrooms, quartered
½ cup dry white wine
½ cup cream
1 tomato, peeled, seeded, and diced
1 tablespoon fresh lemon juice
8 large croutons
¼ cup minced flat-leaf parsley, for garnish
¼ cup minced chives, for garnish

1. 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.
2. Heat the oil in a large skillet. Add the garlic and onion and sauté until
soft. Add the fresh and reconstituted mushrooms. Sauté for 2 minutes.
Add the reserved mushroom liquid and the wine. Turn the heat to
medium-high and let the liquid reduce by half.
3. 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 ragoût over them and sprinkle with parsley and
chives. Serve immediately.
 CROSTINI WITH RED PEPPER–ORANGE ROUILLE

Rouille is a Spanish egg-oil sauce similar to mayonnaise, often made by

hand using a mortar and pestle.
Makes 4 large crostini, serves 4

One 7-ounce jar roasted red peppers, drained, rinsed, and patted dry
1 clove garlic, minced
Grated zest of 1 orange
½ teaspoon salt
1 egg yolk
½ cup extra-virgin olive oil
Four ½-inch-thick slices homemade country-style bread

1. 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.
2. 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.
 ARTICHOKE AND MOZZARELLA CROSTINI

A fantastic combination!
Makes 12 to 16 crostini

12 ounces mozzarella cheese, coarsely grated

1 or 2 small cloves garlic, pressed or minced
Two 4-ounce jars marinated artichoke hearts, drained and chopped
3 or 4 slices homemade white bread

1. Preheat the oven to 400°F.

2. In a bowl, combine the cheese, garlic, and artichoke hearts; toss
together. Place the bread on a baking sheet, spread some of the cheese
and artichoke mixture on each slice, and bake for 8 to 10 minutes, until
the topping is melted and golden brown. Cut each crostini into 4 strips.
Serve immediately.
 BLACK OLIVE AND CHEESE CROSTINI
Makes 20 crostini, serves 10

12 ounces medium cheddar cheese, shredded

One 6-ounce can pitted California black olives, chopped by hand or in the food processor,
still chunky
½ cup minced fresh chives
1¼ cups mayonnaise
1 tablespoon curry powder
5 slices homemade white bread, cut into quarters

1. Preheat the oven to 400°F.

2. Combine the cheese, olives, and chives in a bowl and toss together. In a
separate bowl, stir together the mayonnaise and curry powder; then add
the mayonnaise to the cheese and olive mixture and stir to combine.
3. Place the bread slices on a baking sheet, spread some of the mixture on
each, and bake for 8 to 10 minutes, until the topping is melted and
golden brown. Serve immediately.
 HERB AND GOAT CHEESE TOAST

Wonderful with tomato soup!

Makes 1 dozen toasts

6 slices homemade white, whole wheat, or country bread, cut in half

¼ cup plus 2 tablespoons olive oil
12 ounces Montrachet or domestic chabis goat cheese
12 ounces Swiss cheese, shredded
3 tablespoons minced fresh chives
2 teaspoons minced fresh tarragon
2 cloves garlic, pressed

1. Preheat the oven to 325°F.

2. Brush the bread with ¼ cup of the olive oil and place in a single layer
on a baking sheet. Bake the slices for 15 minutes or until they just begin
to brown.
3. In a bowl, combine the cheeses, herbs, 2 tablespoons olive oil, and
garlic.
4. Remove the toasts from the oven, pile the cheese mixture on in a thick
layer, and return to the oven until melted, 1 to 2 minutes. Remove from
the oven and eat immediately.
 CINNAMON TOAST FINGERS

Perfect for afternoon tea!

Makes 24 toast fingers, serves 6 to 8

1¼ cups sugar
1½ tablespoons ground cinnamon
Eight ½-inch-thick slices homemade white or whole wheat bread, crusts removed
¾ cup (1½ sticks) unsalted butter or margarine, melted, or butter-flavored cooking spray

1. Preheat the oven to 350°F. Line a large heavy baking sheet with
parchment paper.
2. Combine the sugar and cinnamon on a plate. With a pastry brush, brush
both sides, tops, and bottoms of each slice of bread with melted butter
or margarine or spray with the cooking spray. Then dip both sides of
each slice into the cinnamon sugar. You may need to use your fingers or
a spoon to sift sugar all over the bread. Place the slices in a single layer
on the baking sheet. Bake until crisp, 10 to 14 minutes, turning the
toasts once. Keep an eye on the toasts while they bake to prevent
burning. Transfer the toasts from the baking sheet to a cutting board and
cut each slice into 3 wide strips. Serve immediately.
 ALMOND TOASTS

Known in France as Bostock, these are sort of a flat almond croissant.

Makes 8 toasts

¾ cup (1½ sticks) unsalted butter

¾ cup sugar
5 ounces almonds, finely ground (1½ cups)
1 large egg
1½ teaspoons almond extract
Eight 1-inch-thick slices day-old homemade white bread, sliced from the center of the loaf
1 cup sliced or chopped almonds, for sprinkling
Sifted confectioners’ sugar, for dusting

1. Using an electric mixer, cream the butter and sugar until fluffy. Add the
ground almonds, egg, and almond extract. Beat until a smooth paste is
formed.
2. Preheat the oven to 375°F.
3. Spread each slice of bread almost to the edges with the almond butter.
Sprinkle with the sliced almonds. Place the bread in a single layer on an
ungreased heavy baking sheet. Bake until the topping begins to brown
and puff and the bottoms of the bread are lightly toasted, 15 to 20
minutes. Remove from the baking sheet to a serving tray, sprinkle with
confectioners’ sugar, and serve immediately or at room temperature.
 BRUSCHETTA

The original garlic bread!

Homemade Italian, whole wheat Italian, French, or sourdough bread
Whole peeled cloves garlic (1 clove per 2 slices of bread) or a whole head of garlic that has
been cut in half horizontally
Extra-virgin olive oil in a small pitcher or cruet

Slice the bread into 2-inch-thick slices. Place the slices in a toaster, under a
preheated broiler, or on an oiled rack about 4 inches above glowing coals or
a gas grill. Toast both sides of the slices until golden brown. Impale the
clove of garlic on a fork or hold the cut head by the stem or root end and
while the toast is still hot, rub it with the garlic, using as little or as much as
you like. Drizzle the bruschetta with plenty of olive oil. Serve the toast hot.
 SUMMER TOMATO BRUSCHETTA

Make this with vine-ripened tomatoes in the summer and fall.

Makes 6 bruschetta

Six 1-inch-thick slices homemade white or whole wheat country-style bread, preferably
sliced from the center of a whole loaf
2 to 3 cloves garlic, peeled, with a thin slice cut from the end of each clove
½ cup extra-virgin olive oil
4 large ripe tomatoes (preferably vine-ripened, just picked, and not refrigerated), cut into
½-inch slices
3 tablespoons sherry wine vinegar
Sea salt and fresh-ground black pepper
1 bunch fresh arugula, leaves only

Lightly toast both sides of the bread over a charcoal or gas grill, under the
broiler, or in a toaster oven. Remove the toast from the heat and rub one
side of it with the cut end of a garlic clove. Place the bruschetta on a serving
platter. Drizzle with olive oil and top each slice with overlapping slices of
tomato. Drizzle with some vinegar and some more olive oil. Sprinkle with
salt and a few grinds of black pepper and scatter with arugula. Serve
immediately.
 BRUSCHETTA WITH CHEESE AND HONEY

This very simple dessert comes to America from Italy’s Badia a Coltibuono
cooking school.
Homemade Italian, whole wheat Italian, French, or sourdough bread
Extra-virgin olive oil in a small pitcher or cruet
Asiago, fontina, or Gruyère cheese, cut into thick slices
Dark, strong flower or herb honey

Slice the bread into 1-inch-thick slices and place them in a toaster or under
a preheated broiler or on an oiled grill rack about 4 inches above glowing
coals or over a gas grill. Toast one side of the bread until golden brown.
Turn them and drizzle with a bit of olive oil, then a layer of cheese.
Continue to toast the slices until the cheese is melted, keeping an eye on
them so the bread does not burn. Transfer the bruschetta to a dessert plate
and serve immediately drizzled with plenty of honey.
 SMOKED TURKEY SANDWICHES
Makes about 48 small sandwiches

1½ pounds skinless hickory-smoked turkey breast, cut into chunks

6 scallions, both green and white parts
About ½ cup mayonnaise, just enough to bind
Salt and black pepper
2 loaves bread machine bread, thinly sliced (about 24 slices)

Place the turkey and scallions in the food processor and coarsely grind. Add
the mayonnaise and pulse to make a spreadable paste. Season with salt and
pepper to taste. Spread the turkey mixture on half of the bread slices. Cover
with the remaining slices. Trim the crusts and cut each sandwich into 4
triangles.
 CUCUMBER AND WATERCRESS SANDWICHES
Makes about 32 small sandwiches

1 bunch watercress, bottom of stems removed, finely chopped

Salt and black pepper
4 tablespoons unsalted butter, at room temperature
About ½ cup mayonnaise, just enough to bind
Grated zest of 1 small lemon
1 long English hothouse cucumber, sliced
1½ loaves bread machine bread, thinly sliced (about 16 slices)

Season the watercress with salt and pepper to taste. Using a food processor,
an electric mixer, or by hand, cream the butter and add the mayonnaise and
lemon zest. Spread the mayonnaise butter on all the bread slices, sprinkle
half of them with watercress, and cover the watercress with some cucumber
slices. Cover with the remaining slices of bread. Trim the crusts and cut
each sandwich into 4 triangles.
 AVOCADO AND BACON SANDWICHES
Makes about 48 small sandwiches

1½ tablespoons unsalted butter, at room temperature

About 2/3 cup mayonnaise, just enough to bind
¾ teaspoon Worcestershire sauce
Splash of hot red pepper sauce
2 firm-ripe avocados, peeled and halved
2 loaves bread machine bread, thinly sliced (about 24 slices)
8 slices bacon, cooked in a skillet until golden brown, drained on paper towels, and
crumbled

Cream the butter and add the mayonnaise, Worcestershire sauce, and hot
pepper sauce. Spread the mayonnaise butter lightly on half of the bread
slices. Slice the avocado halves and place a few slices on each piece of
buttered bread before sprinkling with the bacon. Cover with the remaining
bread slices. Trim the crusts and cut each sandwich into 4 triangles.
 HERB BUTTER SANDWICHES
Makes about 48 small sandwiches

1 bunch flat-leaf parsley

1 bunch fresh basil, leaves only
¼ cup chopped chives
¼ cup mixed fresh aromatic herbs, such as marjoram, savory, and tarragon
¾ cup (1½ sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
2 loaves bread machine bread, thinly sliced (about 24 slices)

Combine the parsley, basil, chives, and mixed herbs in the food processor
and pulse to chop. Add the butter, cream cheese, and goat cheese and pulse
to make a spreadable paste. Spread the cheese mixture on half of the bread
slices. Cover with the remaining slices. Trim the crusts and cut each
sandwich into 4 triangles.
 SMOKED SALMON SANDWICHES
Makes about 32 small sandwiches

½ pound thinly sliced smoked salmon

1 pound cream cheese, at room temperature
Juice of 1 lemon
3 tablespoons chopped fresh dill
8 paper-thin slices of red onion
1½ loaves bread machine bread, thinly sliced (about 16 slices)

Place the smoked salmon in the food processor and pulse to chop. Add the
cream cheese, lemon juice, and dill and pulse to make a spreadable paste.
Spread the cheese mixture on half of the bread slices and top with a slice of
red onion. Cover with the remaining slices. Trim the crusts and cut each
sandwich into 4 squares or cut out shapes.

OLD-FASHIONED TEA SANDWICHES

Tea sandwiches are simply tiny sandwiches, a tasty filling encased by two very thin
slices of firm bread. Bread machine breads of just about any flavor work perfectly
because of their tight, firm texture. Some people partially freeze the loaf first in order
to cut perfect slices. Spread a slice of bread with a topping, place another slice over
the top, cut off the crusts, and cut the sandwich in half or quarters. You can also leave
tea sandwiches open-faced, in which case they are called canapés.

Sandwich fillings can be made a day ahead and the sandwiches assembled in
assembly-line fashion the day of the party. If you make them a few hours ahead of
serving, they can be refrigerated in large plastic containers or stacked on a tray and
draped with a damp paper towel or a clean damp tea towel over the top, followed by a
sheet of plastic wrap.

OceanofPDF.com
 Appendix 2
TO EAT WITH YOUR BREAD

Spreads, Butters, Cheeses, and Vegetables

There are just certain types of foods that go perfectly with bread. There is
the quintessential bread with butter, the classic pairing of bread and cheese,
the fun exploration of bread with different dips. Beyond these, there are a
host of bread accompaniments, such as roasted vegetables and spreads
made of beans or meat, that make bread something special. In this section,
you will find recipes for bread accompaniments that are simple enough for
everyday eating and ones to serve to company.
 WHIPPED HONEY BUTTER
Makes about 1 cup

½ cup mild honey

¾ cup (1½ sticks) unsalted butter, at room temperature

In a food processor, process the honey until it is smooth and light, no more
than 1 minute, stopping as necessary to scrape down the sides of the work
bowl. Cut the butter into pieces and add it to the work bowl, dropping it in
on top of the honey. Process until light in color, about 30 seconds. Scrape
the honey butter into a covered container and store in the refrigerator for up
to 1 month. For the best flavor, let stand for 1 hour at room temperature
before serving.
 STRAWBERRY BUTTER

This tart, fresh fruit butter is good spread on Tecate Ranch Whole Wheat or
Cornmeal and Hominy Bread.
Makes about 1 cup

½ cup fresh strawberries, stemmed

1 tablespoon confectioners’ sugar
½ teaspoon balsamic vinegar
½ cup (1 stick) unsalted butter, at room temperature

Sprinkle the berries with the sugar and vinegar and let stand for 5 minutes.
In a food processor puree the berry mixture and butter, pulsing until just
combined. Do not overprocess. Using plastic wrap to protect your hands,
shape the butter mixture into a thick log. Wrap in clean plastic wrap and
twist the ends. Refrigerate until firm and slice to serve. Store for up to 1
week in the refrigerator.
 MARMALADE BUTTER

Serve this with Toasted Walnut Bread or Bohemian Black Bread.

Makes about ½ cup

½ cup (1 stick) unsalted butter

3 tablespoons orange marmalade

Using a wooden spoon, an electric mixer, or a food processor, beat the

butter and marmalade together, just until blended. Transfer to a serving
bowl, cover, and refrigerate for up to 1 month. For the best flavor, let stand
at room temperature for 1 hour before serving.
 RED PEPPER BUTTER

Serve thick chilled slices of this alongside French Bread or Grissini.

Makes about 2 cups

1 cup (2 sticks) unsalted butter, at room temperature

One 7-ounce jar roasted red peppers, drained and patted dry
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley

In a blender or food processor puree all the ingredients until fluffy and
smooth. Using plastic wrap to protect your hands, form the mixture into 2
logs. Wrap in plastic wrap and twist the ends. Store the logs in the
refrigerator or freezer for up to 2 weeks. Slice the logs to serve.
 PROVENÇAL BUTTER

Serve this olive spread with homemade dinner rolls.

Makes ½ cup

½ cup (1 stick) unsalted butter, at room temperature

3 tablespoons chopped black olives
2 teaspoons fresh lemon juice
1 small clove garlic, pressed

Combine all the ingredients in the bowl of a food processor or in a mixing

bowl. Mix until evenly combined and the mixture is smooth. Scrape the
butter into a small serving bowl. Cover and refrigerate for up to 2 days. Let
stand for 30 minutes before serving.
 SPICED VANILLA HONEY

This honey is really nice in Whipped Honey Butter.

Makes 2 cups

2 cups mild honey, such as clover or wildflower

1 vanilla bean, cut in half and split lengthwise
1 whole cinnamon stick, 4 inches long
2 whole star anise
6 whole cloves

Heat the honey just until warm in a small saucepan on the stovetop or in a
bowl in the microwave. Place the spices in the bottom of a spring-top jar or
crock with a lid and pour the warm honey over the spices. Cover and let sit
at room temperature for 1 week to meld the flavors. The honey will keep for
2 months at room temperature.
 SWEET HERB HONEY

Use sweet herbs, such as rosemary, lemon thyme, basil, marjoram, Spanish
oregano, or lavender, but use only one type per jar.
Makes 1½ cups

1½ cups mild honey

2 teaspoons chopped fresh herb of your choice
1 small whole sprig of same herb

Heat the honey just until warm in a small saucepan on the stovetop or in a
bowl in the microwave. Place the chopped herb in the bottom of a spring-
top or clear jelly jar, pour the warm honey over it, and insert the herb sprig
(it will look pretty and will also help identify the type of honey). Tightly
cap. Let the honey sit in the refrigerator for about 1 week to meld the
flavors, turning the jar every other day (the herbs will float to the top).
Scrape off the layer of herbs when the flavor of the honey is strong enough
for you. Bring to room temperature before serving. The honey should be
eaten within 3 weeks of being made.
 RASPBERRY CREAM CHEESE
Makes about 2 cups

8 ounces light cream cheese, at room temperature

¼ cup fresh raspberries or unsweetened frozen raspberries, thawed and drained
1 tablespoon sugar
1 tablespoon framboise or other raspberry liqueur

Using a wooden spoon, an electric mixer, or a food processor, beat the

cream cheese until fluffy. Add the berries, sugar, and liqueur. Beat until all
the ingredients are just combined. Transfer the mixture to a serving bowl,
cover, and refrigerate overnight. Use within 2 days. Let stand at room
temperature for 30 minutes to soften before serving.
 LEMON CURD WITH FRESH MINT
Makes about 2 cups

4 tablespoons unsalted butter

1 cup sugar
4 fresh mint leaves
Zest of 2 lemons, cut into strips
¾ cup fresh lemon juice
4 large eggs
2 egg yolks

1. Melt the butter in the top of a double boiler over barely simmering
water.
2. Meanwhile, place the sugar and mint leaves in the bowl of a food
processor and process until the mint leaves are very finely chopped.
Add the lemon zest and process until the ingredients are well combined
and the zest is chopped. Add the lemon juice and eggs and process until
a thick emulsion is formed, about 20 seconds.
3. Pour the mixture into the hot butter, stirring constantly with a wire
whisk. Cook over simmering water, on medium heat, stirring constantly,
until thickened, a full 10 to 15 minutes. Pour the curd into a glass jar
and let cool before storing in the refrigerator. Lemon curd should be
used within 1 month.
 PASQUA CHEESE

This is a wonderful almond and dried fruit cheese torta for special events,
as beautiful as it is delicious. Pasqua cheese is one of the most traditional
Greek Orthodox Easter foods, served with sweet bread like kulich or babka.
This recipe is adapted from one served at Taliesin West, Frank Lloyd
Wright’s estate near Scottsdale, Arizona, to entertain his staff, students, and
guests at Easter. The mold that you use is important because the cheese
needs to be able to drain properly. I like to use a cone-shaped chinois mesh
strainer.
Serves about 20

2/3 cup sugar

2 ounces (a heaping 1/3 cup) blanched almonds
½ cup (1 stick) unsalted butter
½ cup sour cream
3 pounds large-curd cottage cheese (not cream-style)
Grated zest of 2 lemons
1 teaspoon vanilla extract
1 teaspoon almond extract
¼ cup golden raisins or tart dried cherries
¼ cup minced dried apricots
Whole blanched almonds, for decorating

1. Place the sugar and almonds in the work bowl of a food processor and
process until the almonds are finely ground. Transfer the mixture to a
small bowl. Place the butter in the work bowl and process until smooth
(there is no need to wash the bowl after the almonds). Add the sour
cream and 1 pound of the cottage cheese; process until smooth. Add the
lemon zest, extracts, and almond mixture; process until well combined.
Transfer the mixture to a mixing bowl, add the remaining 2 pounds of
cottage cheese and mix with a wooden spoon to incorporate. Fold in the
dried fruits.
2. Line the desired mold with a double layer of cheesecloth moistened
with water and rung out, with the excess cloth hanging over the edge.
Spoon the cheese mixture into the mold, filling it to the brim. Fold the
edges of cloth over the cheese. Cover with plastic wrap and place a
heavy object, such as a foil-wrapped brick or large can of stewed
tomatoes, on the cheese. Place in a shallow bowl and refrigerate for 24
to 48 hours (can be made 2 days ahead). Drain off the liquid collected in
the bowl as often as necessary.
3. To unmold the cheese, unwrap the top of it, place a serving plate over
the mold, and invert. Gently lift off the mold and peel off the
cheesecloth. Stud the sides with the whole blanched almonds radiating
down. Serve immediately or refrigerate until serving time. Refrigerate
any leftovers, tightly wrapped, for up to 4 days.
 CINNAMON DATE CHEESE

Cinnamon, paired with dates and vanilla in this soft, spreadable breakfast
cheese, has a euphoric and delicious flavor.
Makes about 1½ cups

4 ounces (about 18) pitted dates

4 ounces cream cheese, at room temperature
4 ounces fresh goat cheese, at room temperature
1½ teaspoons vanilla extract
1 teaspoon ground cinnamon

1. Cover the dates with water in a small saucepan. Cook, uncovered, over
low heat until the dates are soft and the water is absorbed, about 10
minutes. Cool to room temperature.
2. Place the dates in the work bowl of a food processor and puree them.
Add the cream cheese, goat cheese, vanilla extract, and cinnamon.
Process just until blended and smooth. Pack the mixture into a
decorative crock and refrigerate, covered, until serving, up to 5 days.
Serve at room temperature.
 GOAT CHEESE BUTTER

The half-and-half combination of two mild cheeses makes a spread that

even people who say they don’t like goat cheese will love.
Makes about 2 cups

6 ounces cream cheese, at room temperature

6 ounces fresh goat cheese, such as domestic chabis or imported Montrachet, at room
temperature
2 tablespoons extra-virgin olive oil or domestic nut oil, such as hazelnut or pecan, or honey

Using a wooden spoon, an electric mixer, or a food processor, beat the

cheeses together until fluffy and well blended. Scrape the mixture into a
small crock or bowl lined with 2 layers of damp cheesecloth. Pack down the
cheese and fold the edges of the cheesecloth over the top to cover
completely. Cover with plastic wrap. Store in the refrigerator for up to 2
days. To unmold the cheese, unwrap the top, place a serving plate over it,
and invert. Gently lift off the mold and remove the cheesecloth. Drizzle
with the oil and serve.
 SAVORY APPETIZER CHEESECAKE

This cheesecake can be made up to three days ahead and refrigerated until
serving with plain crostini and any homemade chutney (here).
Makes one 6-inch cheesecake

¼ cup fine dry breadcrumbs

¼ cup finely chopped walnuts
12 ounces cream cheese, at room temperature
4 ounces blue cheese, such as gorgonzola
2 tablespoons sour cream
2 large eggs
2 teaspoons brandy
1¼ tablespoons minced fresh chives
Salt and white pepper

1. Combine the breadcrumbs and the walnuts in a small bowl. Heavily

butter a 6-inch round springform pan. Coat the bottom and about 2
inches up the sides of the pan with the crumbs, packing the extra onto
the bottom.
2. Wrap the outside bottom and a few inches up the sides of the pan with
aluminum foil to prevent leakage.
3. Preheat the oven to 325°F.
4. In the work bowl of a food processor, combine the cheeses, sour cream,
eggs, and brandy and process until smooth. Add the chives and season
with salt and white pepper to taste. Process again to combine. Pour into
the prepared pan.
5. Place the foil-wrapped springform pan in a small roasting pan and pour
in warm water until it reaches at least 2 inches up the sides of the pan.
Bake for 1 hour and 20 minutes. Turn off the oven and leave the
cheesecake in the hot oven with the door ajar for 1 hour, to set. Transfer
the cheesecake to a rack to cool completely. Refrigerate overnight. Run
a small knife around the edge before removing the springform sides and
serving.
 MOLDED EGG SALAD WITH LEMON MUSTARD
MAYONNAISE

This perfectly molded dip is good with Garlic Crostini, Garlic Pita Toasts,
Whole Wheat Pita, or Naan.
Serves 8

1 envelope unflavored gelatin

¼ cup cold water
10 large hard-cooked eggs, at room temperature
3 scallions
1 tablespoon chopped fresh chives
¾ cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons lemon juice
Salt and white pepper

1. Line a decorative 1-quart mold with a layer of plastic wrap. Sprinkle the
gelatin over the cold water in a microwave-proof bowl. Let stand for 10
minutes, then heat in the microwave for about 2 minutes to liquify. Peel
the hard-cooked eggs.
2. With the food processor running, add the scallions through the feed tube
to mince them. Stop the machine and add the eggs, chives, mayonnaise,
mustard, lemon juice, and salt and pepper to taste. Process until smooth
with bits of green speckled throughout. With the machine running,
slowly pour in the liquid gelatin. Process for a few seconds to evenly
combine. Pour into the mold. Cover with plastic wrap and refrigerate
overnight.
3. To serve, line a serving platter with kale or nasturtium leaves. Remove
the plastic wrap and turn out the egg salad onto the bed of leaves. Serve
chilled.
 ITALIAN TUNA PÂTÉ
Serves 4

1 small shallot
One 7-ounce can solid-pack tuna in olive oil, drained
½ cup (1 stick) unsalted butter, cut into pieces
1 tablespoon fresh lemon juice
Salt and fresh-ground black pepper
1 tablespoon minced fresh parsley or chives, for garnish

With the food processor running, add the shallot through the feed tube to
mince it. Stop the machine and add the tuna, butter, and lemon juice. Pulse
until smooth. Add salt and pepper to taste. Scrape into a small serving bowl
(lined with plastic wrap first if you want to and turn the pâté out onto a
serving plate later). Refrigerate until serving. Sprinkle the top with parsley
or chives. The pâté will soften at room temperature. Eat the pâté the day it
is made.
 MUSHROOM PÂTÉ
Serves 6

2/3 cup chopped shallots

1/3 cup unsalted butter
1 pound mushrooms, sliced
¼ cup Cognac or brandy
1 tablespoon lemon juice
Salt and fresh-ground black pepper

Place the shallots and butter in a large skillet or sauté pan. Cook over
medium heat until the shallots are translucent but not browned, 3 to 5
minutes. Add the mushrooms and increase the heat to high. Sauté until just
slightly browned, about 10 minutes. Remove the mixture from the heat.
Add the Cognac and carefully ignite. Stir with a long-handled over-sized
metal spoon until the flames die out. Puree the mushroom mixture in a food
processor. Add the lemon juice and salt and pepper to taste. Scrape into a
covered container and refrigerate overnight to meld the flavors. Eat within 3
days.
 CANNELLINI BEAN SPREAD
Makes about 1¼ cups

1 large clove garlic

¼ cup fresh flat-leaf parsley
2 tablespoons fresh cilantro leaves
1 tablespoon fresh mint
One 15-ounce can cannellini beans, rinsed and drained
3 tablespoons water or liquid drained from the beans
3 tablespoons fresh lemon juice

With the food processor running, add the garlic through the feed tube to
chop it. Add the parsley, cilantro, and mint and pulse to chop. Add the
beans; process until coarsely chopped. Add the water and lemon juice
through the feed tube with the motor running and process until smooth.
Scrape the mixture into a serving bowl and chill until serving. Decorate
with a sprig of parsley. This can be made 1 day ahead.
 HUMMUS
Serves 5

2 to 3 cloves garlic, or to taste

Two 15-ounce cans chickpeas
About 1/3 cup hot water
Juice of 1 large lemon
1/3 cup sesame tahini
2 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
Pinch of salt

With the food processor running, add the garlic through the feed tube. Add
the chickpeas and while the machine is running, slowly add the hot water
until the mixture is a fluffy dipping consistency. Add the remaining
ingredients and puree until smooth. Scrape into a serving bowl and
refrigerate, covered, until serving. To serve, make a depression in the top of
the dip and drizzle with a bit more olive oil, which will pool in the dish.
Refrigerate for 2 to 3 days.
 ROASTED EGGPLANT DIP
Serves 4

2 medium eggplants (about 1¼ pounds)

1 medium shallot
1 whole canned jalapeño pepper
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
¼ teaspoon ground cumin
Pinch of salt

1. Preheat the oven to 400°F.

2. Cut the eggplants in half lengthwise and place, cut side down, on a
lightly greased baking sheet. Bake for 35 to 45 minutes, until tender and
the skin is blackened and puckered. Set aside to cool.
3. Peel the eggplant and discard the skin. With the food processor running,
add the shallot through the feed tube. Add the remaining ingredients and
process until just combined; this dip is best a bit chunky. Scrape into a
serving bowl and refrigerate, covered, until serving. This dip can be
made 1 day in advance.
 HOT ARTICHOKE DIP
Serves 6

4 scallions
8 ounces cream cheese, at room temperature
1 cup grated Parmesan cheese
One 14-ounce can artichoke hearts or bottoms, drained
½ cup mayonnaise or plain yogurt
Dash of hot red pepper sauce

1. Preheat the oven to 400°F.

2. Place the scallions in a food processor and chop. Add the cream cheese
and Parmesan cheese and process until smooth. Add the artichokes and
process until coarsely chopped. Add the mayonnaise or yogurt and red
pepper sauce; process with on-and-off pulses just until incorporated.
Scrape the mixture into a shallow 4-cup gratin dish or ovenproof dish.
(The dip can be made 1 day ahead up to this point and refrigerated.)
Bake for 25 minutes, until the dip is bubbly. Serve immediately.
 MARINATED FRESH VEGETABLES

The vegetables do not need cooking; they soften in the vinaigrette as they
marinate.
Makes 2 quarts, serves about 8

1 cup vegetable oil

½ cup olive oil
½ cup apple cider vinegar
1/3 cup water
1½ tablespoons chopped fresh dill or basil
Grated zest of 1 lemon
Pinch of onion powder
Sea salt and coarse-ground black pepper
½ small head cauliflower, cut into florets
1 to 2 medium carrots, sliced, or 4 ounces baby carrots, halved lengthwise
1 medium yellow crookneck or straight-neck summer squash, cut into ½-inch chunks
2 medium zucchini, cut into ½-inch slices on the diagonal
1 large red pepper, cut into ½-inch strips
1/3 pound large fresh mushrooms, sliced ½-inch thick
One 12-ounce package frozen artichoke hearts, defrosted and drained on paper towels
3 cloves garlic, peeled and halved
1 bay leaf

1. Combine the oils, vinegar, water, dill or basil, lemon zest, onion
powder, salt, and pepper in a bowl. With a whisk or immersion blender,
blend until thick.
2. Layer the vegetables in a tall 2-quart glass jar and tuck the bay leaf in
on top. Pour the vinaigrette over the vegetables. Cover the jar with the
lid and turn upside down to moisten all the vegetables. Place the jar
right side up in the refrigerator, overnight or up to 3 days. To make sure
the marinade is reaching all the vegetables, you may want to let the jar
rest on its side occasionally while it is being refrigerated. Place a paper
towel underneath, in case the jar should leak.
3. To serve, remove the vegetables from the jar with a slotted spoon. The
vegetables may be eaten cold or at room temperature with fresh bread
and cheese. They keep for 4 days.
 LOLLY’S ROASTED RED PEPPERS

Lolly Font is our local Iyengar yoga teacher. These peppers of Lolly’s are
absolutely famous.
Serves 4

4 large red bell peppers, with the thickest flesh you can find
¼ cup olive oil
2 cloves garlic, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano or marjoram
6 ounces whole milk mozzarella, sliced

1. Place the peppers on a baking sheet and broil them until the skins
blister, about 3 minutes. With a pair of metal tongs, turn a quarter turn
and broil for 3 minutes. Repeat this until the entire pepper is charred.
Immediately place the peppers in a paper or plastic bag. Close the bag
and let the peppers sit until they have cooled to room temperature, about
20 minutes. The steam given off by the peppers will loosen their charred
skin.
2. Cut open 1 side of a pepper and pull out the seeds, ribs, and stem;
discard them. Holding the pepper over a small bowl, peel off the skin
using a paring knife. The bowl will collect the juices. If some of the skin
sticks, rinse the pepper under cold running water. Repeat until all the
peppers are seeded and peeled. (You can store the peppers in their juices
in a covered container in the refrigerator for up to 3 days, if you wish.)
3. Cut each pepper into 5 or 6 large pieces and place the pieces in 4
individual gratin dishes. Drizzle each with a tablespoon of oil, some
garlic, and any collected juices.
4. Combine the parsley, basil, and oregano. Distribute the mixture evenly
among the 4 dishes. Top the pepper pieces and herbs in each dish with a
slice of cheese. Place the dishes under a broiler and broil until the
cheese bubbles and begins to brown. Serve immediately.
 BASIL-BAKED TOMATOES

Use these tomatoes as an ingredient in bread or as an antipasto served with

bread or toss them with pasta, or drop them onto pizza or focaccia instead
of fresh tomatoes.
Makes 4 dozen tomato halves, about 1 quart

24 small, ripe Roma tomatoes

2/3 cup olive oil
¾ cup chopped fresh basil
6 cloves garlic, peeled and minced

1. Preheat the oven to 200°F. Line a large 17 x 11-inch baking sheet with
parchment paper.
2. Cut the tomatoes in half lengthwise, removing the stems, if necessary.
Place the tomatoes in a shallow bowl and toss them with the olive oil so
that they are evenly coated. Arrange the tomatoes, cut side up, on the
baking sheet. (All the tomatoes should fit on 1 sheet.) Sprinkle them
evenly with the chopped basil and minced garlic.
3. Bake the tomatoes for 3 to 3½ hours or until the tomatoes are wrinkled,
but still moist. Remove from the oven and let cool to room temperature.
Place the tomatoes in a covered container or wide-mouthed spring top
jar and store in the refrigerator for up to 1 month.
 MARINATED OLIVES WITH HERBS AND SUN-DRIED
TOMATOES
Makes 1 quart

4 cups brine-cured black olives, pitted and drained

3 cloves garlic, peeled and cut into 4 slices each
¼ cup drained oil-packed sun-dried tomato strips, oil reserved if desired (see Note)
5 julienne strips of orange zest (each about 2 inches long)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh marjoram
½ cup olive oil

In a bowl, combine all of the ingredients except the oil and toss to evenly
distribute the herbs and tomatoes. Place the mixture in a spring top quart jar
and pour in the oil. Refrigerate the olives to marinate for at least 3 days
before serving. Bring the olives to room temperature to serve.
NOTE:

If you wish, you can use a combination of oil drained from the tomatoes
and olive oil to equal the ½ cup olive oil.
OceanofPDF.com
INDEX
A
almond paste
Pan D’angiol (Bread of the Angels), 220
Stolle de Nöel Mit Marzipan, 257
almonds
Almond Toasts, 285
Alsatian Kugelhopf, 227
Amaretto Bread, 253
Bolo Rei, 257
Easter Rye Bread with Fruit, 247
Every-Night Bread Pudding, 240
French Whole Wheat Bread with Nuts, 107
Gluten-Free Almond and Dried Fruit Holiday Bread, 96
Individual Warm Apple Charlottes, 70
Kulich, 248
Pan D’angiol (Bread of the Angels), 220
Pasqua Cheese, 289–290
Polish Poppy Seed Bread, 162
Whole Wheat Crescent Dinner Rolls, 67
altitude adjustments, 21
amaranth seeds
Super-Grain Bread, 101
Zo’s 14-Grain Bread, 101
amaretto liqueur
Amaretto Bread, 253
Amaretto Icing, 218, 242
Italian Chocolate Bread with Amaretto Icing, 242
Mascarpone Cream, 254
anchovies: Provençal Olive and Anchovy Flatbread, 204
angelica: Bolo Rei, 257
aniseed
Grape Schiacciata Coffee Cake, 203
Limpa, 75
Moroccan Bread with Sesame and Aniseed (Kisra), 157
apple butter
Apple Butter, 278
Apple Butter Bread, 216
apple juice
Apple Butter, 278
Applesauce Bread, 174
 Dried Apricot Whole Wheat Bread, 221
Dried Cranberry Tea Bread, 264
Fig Bread, 262
Low-Gluten White Spelt Bread, 96
Pear Brown Betty, 53
Pumpkin Apple Butter, 278
apples
Apple and Dried Fruit Chutney, 279
Apple Butter, 278
Apple Challah, 228
Cinnamon-Apple-Pecan Bread, 217
Individual Warm Apple Charlottes, 70
Next-Day White Sourdough Starter, 125
Pumpkin Apple Butter, 278
Stuffed Baked Apples with Maple Crème Fraîche, 53
Warmed Winter Fruit, 37
applesauce: Applesauce Bread, 174
apricot jam
Champagne-Soaked Baba, 252
Individual Warm Apple Charlottes, 70
apricots
Anise Christmas Bread, 254
Apple and Dried Fruit Chutney, 279
Cream Cheese Pockets, 277
Dried Apricot Whole Wheat Bread, 221
French Whole Wheat Bread with Dried Fruit, 107
Fresh Apricot Jam, 276
Holiday Glacéed Dried Fruit, 244
Hot Cross Buns, 233
Kulich, 248
Orange Bread with White Chocolate, Apricots, and Walnuts, 216
Pasqua Cheese, 289–290
Pound Cake with Dried Apricots and Prunes, 265
Rhubarb Jam, 276
Sourdough Carrot Poppy Seed Bread, 138
Stolle de Nöel, 256–257
Venetian Panettone, 255
Warmed Winter Fruit, 37
artichoke hearts
Artichoke and Mozzarella Crostini, 284
Hot Artichoke Dip, 292
Marinated Fresh Vegetables, 292
Pizza Vegitariana, 192
arugula: Summer Tomato Bruschetta, 285
ascorbic acid
 Classic Baguettes, 106
French Whole Wheat Bread, 107
French Whole Wheat Bread with Dried Fruit, 107
French Whole Wheat Bread with Nuts, 107
Italian Semolina Bread, 120
Pain de Paris, 111
Pane Bigio, 120
Pane di Cereale, 121
volume enhancement with, 87, 105
Asiago cheese
Bruschetta with Cheese and Honey, 285
Crescia al Formaggio, 183
Jesse’s Bread and Cabbage Strata (Pannecoi), 142
Pizza Vegitariana, 192
Sausage and Pepper Calzone, 198
Stuffed Eggplant, 151
avocados
Avocado and Bacon Sandwiches, 286
Vegan Avocado Bread, 171

B
bacon
Avocado and Bacon Sandwiches, 286
Maple Bacon Bread, 39
baguettes
Baguette Crostini, 282
baking temperature, 141
Classic Baguettes, 106
Pain de Paris, 111
Red Wine–Walnut Whole Wheat Baguettes, 161
shaping, 111
bananas
Banana Bread, 261
Banana Oatmeal Bread with Macadamia Nuts, 215
Banana Sandwich Loaf, 39
Banana-Stuffed French Toast, 37
Sourdough Banana Nut Bread, 136
Warmed Winter Fruit, 37
beans: Cannellini Bean Spread, 291
beef
Stuffed Eggplant, 151
Suzanne’s Chicago-Style Deep-Dish Pizza, 196
beer
Beer Bread, 43
 Beer Bread with Cheddar, 187
Cheese Salami Bread, 185
German Beer Starter, 126
Polish Beer Rye Bread, 77
Welsh Rabbit, 65
beetroot: Vibrant Beet Bread, 166
bell peppers
Apple and Dried Fruit Chutney, 279
Classic Pepperoni Pizza, 193
Lolly’s Roasted Red Peppers, 292–293
Sausage and Pepper Calzone, 198
Vegetable Frittata, 123
black olives
Black Olive and Cheese Crostini, 284
Black Olive Bread, 164
Marinated Olives with Herbs and Sun-Dried Tomatoes, 293
Mediterranean Pizza, 194
Pane Toscana, 116
Pissaladière, 197
Provençal Butter, 288
Provençal Olive and Anchovy Flatbread, 204
Sourdough Chile-Cheese Cornmeal Bread, 130
Sourdough Olive Bread, 136
blueberries
Blueberry Crumb Cake, 230
Blueberry Jam, 273
Overnight Sourdough Pancakes, 127
blue cheese: Savory Appetizer Cheesecake, 290
bourbon: Bourbon Nut Bread, 264
boysenberries: Boysenberry Jam, 274
brandy
Cranberry-Pumpkin Bread, 218
Easter Rye Bread with Fruit, 247
Fondue Neuchâtel, 65
Mushroom Pâté, 291
Savory Appetizer Cheesecake, 290
Stuffed Baked Apples with Maple Crème Fraîche, 53
breadcrumbs
Dry Breadcrumbs, 281
Fresh Breadcrumbs, 281
Mushrooms Stuffed with Pancetta and Herbs, 151
Savory Appetizer Cheesecake, 290
Seasoned Dry Breadcrumbs, 281
Stuffed-Under-the-Skin Roast Chicken, 179
uses for, 173
bread machines
alerts, 9
Bagel Dough cycle, 12
Bake Only cycle, 11
baking phase, 20
baking process, 16
Basic cycle, 10
Cool Down function, 13
cooldown phase, 20
Crust Control function, 13
cycle display, 9
digital screen, 9
dimensions, 8
dough amounts, 154
Dough cycle, 11
French Bread cycle, 11
Fruit and Nut cycle, 10
Jam function, 12
Keep Warm function, 13
kneading, 17, 19
kneading paddles, 10
layering ingredients in, 16
loaf shape, 9
loaf size, 8–9
Loaf Size function, 13
mixing, 17
multifunction models, 9
noise from, 8
One Hour cycle, 11
owner’s manual, 10
Pasta Dough cycle, 12
Pause function, 13
Pizza Dough cycle, 12
power saver memory, 9–10
Program function, 12
Proofing stage, 19
Punch Down phase, 19–20
Quick Bread cycle, 11–12, 270
Quick Yeast Bread cycle, 11
Rise phases, 19, 20
Sandwich cycle, 12
service and support, 10
Shape step, 20
shopping for, 8
Sweet Bread cycle, 10
temperatures, 16–17, 20, 188
Tender cycle, 12
 timers, 9
Variety cycle, 10–11
viewing window, 9
Whole Wheat cycle, 11
bread puddings
Butterscotch Bread Pudding, 241
Cheese, Ham, and Chile Strata, 142
Eggnog Bread Pudding, 240
Every-Night Bread Pudding, 240
Fast Winter Salsa, 142
Fresh Fruit Bread Pudding, 241
Jesse’s Bread and Cabbage Strata (Pannecoi), 142
Prune Bread Pudding, 240
breakfast breads
Banana Oatmeal Bread with Macadamia Nuts, 215
Cinnamon-Apple-Pecan Bread, 217
Cinnamon Swirl Bread, 210
Cranberry–Golden Raisin Bread with Cardamom, 215
Cranberry-Pumpkin Bread, 218
C.R.O.W.W., 212
Dried Apricot Whole Wheat Bread, 221
Dutch Sugar Loaf, 211
Granola Bread, 223
Greek Currant Bread, 214
Italian Lemon-Ricotta Bread, 220
Maple Oatmeal Bread, 211
Old-Fashioned Raisin Bread, 212
Orange Bread with White Chocolate, Apricots, and Walnuts, 216
Orange-Cinnamon Bread, 219
Pan D’angiol (Bread of the Angels), 220
Persimmon Bread, 219
Prune and Poppy Seed Bread, 214
Spicy Pear Bread, 222
Sweet Plum Bread, 221
brioche
Brioche Bread, 49
Chocolate Bread Pudding, 241
Individual Raspberry and Strawberry Summer Puddings, 71
Sampler Brioche Egg Loaf, 45
bruschetta
Bruschetta, 285
Bruschetta with Cheese and Honey, 285
Panino Bruschetta, 109
Summer Tomato Bruschetta, 285
butter
Goat Cheese Butter, 290
 Marmalade Butter, 288
measurement equivalents, 18
Red Pepper Butter, 288
Strawberry Butter, 288
Whipped Honey Butter, 288
buttermilk
Anadama Quick Bread, 266
Buttermilk Bread with Lavender, 148
Buttermilk Cheese Bread, 182
Buttermilk Whole Wheat Bread, 60
California Nut Bread, 152
Cardamom Tea Bread, 266
Chocolate Pound Cake, 265
Cinnamon-Apple-Pecan Bread, 217
Coffee–Kahlua Pound Cake, 265
Cornbread, 269
Cornmeal Stuffing Bread, 177
C.R.O.W.W., 212
French Buttermilk Starter, 128
French Whole Wheat Bread, 107
French Whole Wheat Bread with Dried Fruit, 107
French Whole Wheat Bread with Nuts, 107
Ginger Pound Cake, 265
Gluten-Free Buttermilk White Bread, 93
Gluten-Free Ricotta Potato Bread, 92
Graham Indian Bread, 100
Granola Bread, 223
Hungarian Spring Bread, 244
Instant-Potato Bread, 42
Maple Oatmeal Bread, 211
Old-Fashioned Raisin Bread, 212
Orange-Buckwheat Bread, 82
Orange Gingerbread with Orange Whipped Cream, 267
Pain au Levain, 113
Polenta-Chestnut Bread, 84
Pound Cake with Cinnamon and Nuts, 265
Pound Cake with Dried Apricots and Prunes, 265
Quinoa Bread, 85
Sampler Buttermilk White Loaf, 45
Sampler Oatmeal Loaf, 46
Shortcut Vanilla Pound Cake, 265
Sourdough Banana Nut Bread, 136
Sourdough Bread with Fresh Pears and Walnuts, 137
Sourdough Buckwheat Bread, 134
Sourdough Carrot Poppy Seed Bread, 138
Spelt Bread, 69
Sprouted Wheat Berry Bread, 99
 Sunflower Oatmeal Bread, 155
Super-Grain Bread, 101
White and Dark Chocolate Tea Cake, 263
Whole-Grain Daily Bread, 98
Whole Wheat Basil Bread, 149
Zuni Indian Bread, 156
buttermilk powder
Anise Christmas Bread, 254
Banana Sandwich Loaf, 39
Barley Bread, 84
Cinnamon Swirl Bread, 210
Cornmeal Honey Bread, 81
Cranberry-Pumpkin Bread, 218
Fresh Herb Stuffing Bread with Fennel Seed and Pepper, 177
Gluten-Free Almond and Dried Fruit Holiday Bread, 96
Gluten-Free Cinnamon Raisin Bread, 90
Light Whole Wheat Bread, 59
Maple Buttermilk Bread, 38
Nine-Grain Honey Bread, 100
butterscotch: Butterscotch Bread Pudding, 241

C
cabbage: Jesse’s Bread and Cabbage Strata (Pannecoi), 142
caraway seeds
Baked Rye Pretzels with Seeds, 79
Bohemian Black Bread, 75
Brooklyn Botanic Garden Herb Bread, 146
Classic Sourdough Rye, 132
Egg Bagels, 55
Gluten-Free Mock Light Rye, 92
Next-Day Rye Sourdough Starter, 125
Polish Beer Rye Bread, 77
Potato Bread with Caraway Seeds, 157
Scandinavian Light Rye, 74
Sour Cream Rye, 76
Sunflower Pumpernickel Rye, 77
carrots
Carrot Bread, 268
Carrot Bread with Crystallized Ginger, 174
Marinated Fresh Vegetables, 292
Sourdough Carrot Poppy Seed Bread, 138
cauliflower: Marinated Fresh Vegetables, 292
cereal
Nine-Grain Honey Bread, 100
 Pane di Cereale, 121
Zo’s 14-Grain Bread, 101
champagne: Champagne-Soaked Baba, 252
Cheddar cheese
Beer Bread with Cheddar, 187
Black Olive and Cheese Crostini, 284
Cheese, Ham, and Chile Strata, 142
Hot Jalapeño Bread with Longhorn Cheese, 185
My Favorite Grilled Cheese Sandwich, 65
Sourdough Chile-Cheese Cornmeal Bread, 130
Welsh Rabbit, 65
cheese breads
Beer Bread with Cheddar, 187
Buttermilk Cheese Bread, 182
Cheese Salami Bread, 185
Cottage Cheese Dill Bread, 181
Country Pancetta-Cheese Bread, 186
Crescia al Formaggio, 183
Farmstyle Cottage Cheese Bread, 182
Feta and Spinach Bread, 187
Hot Jalapeño Bread with Longhorn Cheese, 185
Parmesan Nut Bread, 184
Ricotta and Fresh Chive Bread, 181
Roasted Garlic and Dry Jack Bread, 184
Roquefort Cheese Bread with Walnuts, 183
cheesecake: Savory Appetizer Cheesecake, 290
cherries
Anise Christmas Bread, 254
Cherry–Wheat Berry Bread, 169
Chocolate Cherry Bread, 238
Fresh Bing Cherry Jam, 274
Holiday Glacéed Dried Fruit, 244
Pan D’angiol (Bread of the Angels), 220
Pasqua Cheese, 289–290
Rose Rolls with Rose Buttercream, 232
Stolle de Nöel, 256–257
Warmed Winter Fruit, 37
chicken
Appetizer Bread Cups, 283
Croustades, 283
Stuffed-Under-the-Skin Roast Chicken, 179
chicken broth
Jesse’s Bread and Cabbage Strata (Pannecoi), 142
Pork Chops with Cranberry Prune Stuffing, 170
chickpeas: Hummus, 291
chiles
Cheese, Ham, and Chile Strata, 142
Fast Winter Salsa, 142
Green Chile Bread, 161
Hot Jalapeño Bread with Longhorn Cheese, 185
Roasted Eggplant Dip, 292
Sourdough Chile-Cheese Cornmeal Bread, 130
chocolate
Chocolate Bread Pudding, 241
Gluten-Free Double Chocolate Chip Bread, 95
measurement equivalents, 18
melting technique, 237
Pain aux Trois Parfums, 239
The Perfect Chocolate Glaze, 236
Petits Pains au Chocolat, 228
chocolate breads
Chocolate Bread with Dates and Pistachios, 238
Chocolate Challah, 236
Chocolate Cherry Bread, 238
Eggnog Bread Pudding, 240
Every-Night Bread Pudding, 240
Fresh Fruit Bread Pudding, 241
Italian Chocolate Bread with Amaretto Icing, 242
Mexican Chocolate Bread, 237
Pain aux Trois Parfums, 239
Prune Bread Pudding, 240
Sweet Babka with Chocolate Swirl, 226
citron: Venetian Panettone, 255
clams: White Clam Pizza, 194
cleaning brushes, 35
cocoa powder
Bohemian Black Bread, 75
Chocolate Bread Pudding, 241
Chocolate Bread with Dates and Pistachios, 238
Chocolate Challah, 236
Chocolate Cherry Bread, 238
Chocolate Pound Cake, 265
Coffee Molasses Wheat Bread, 66
Gluten-Free Pumpernickel Bread, 94
Italian Chocolate Bread with Amaretto Icing, 242
Mexican Chocolate Bread, 237
Pain aux Trois Parfums, 239
Sauerkraut Rye Bread, 76
Sunflower Pumpernickel Rye, 77
Sweet Babka with Chocolate Swirl, 226
 White and Dark Chocolate Tea Cake, 263
coconut
Sampler Hawaiian Sweet Loaf, 46
Toasted Coconut Bread, 263
coconut milk: Coconut Milk White Bread, 40
coffee
Coffee Molasses Wheat Bread, 66
Confectioners’ Sugar Icing, 218
Gluten-Free Dutch Honey Loaf, 94
Gluten-Free Pumpernickel Bread, 94
Mexican Chocolate Bread, 237
coffee cakes
Alsatian Kugelhopf, 227
Apple Challah, 228
Blueberry Crumb Cake, 230
Cinnabun Coffee Cake, 225
Petits Pains au Chocolat, 228
Sweet Babka with Chocolate Swirl, 226
coffee liqueur: White Chocolate Sauce, 240
Cognac
Mascarpone Cream, 254
Mushroom Pâté, 291
Colby cheese: Beer Bread with Cheddar, 187
cooling racks, 35
corn
Cornmeal Stuffing Bread, 177
Sourdough Chile-Cheese Cornmeal Bread, 130
cottage cheese
Cottage Cheese Dill Bread, 181
Farmstyle Cottage Cheese Bread, 182
Pasqua Cheese, 289–290
Sourdough Cottage Cheese Bread with Fresh Herbs, 139
country breads
bâtard shape, 114
boule shape, 114
Chuck Williams’s Country French, 104
Ciabatta, 118
Classic Baguettes, 106
Crostini With Red Pepper–Orange Rouille, 283–284
equipment for, 109
ficelle shape, 115
Fondue Neuchâtel, 65
French Whole Wheat Bread, 107
French Whole Wheat Bread with Dried Fruit, 107
 French Whole Wheat Bread with Nuts, 107
Grissini, 108
Herb and Goat Cheese Toast, 284
Italian Semolina Bread, 120
Italian Whole Wheat Bread, 117
Low-Fat Garlic Crostini, 282
Olive Oil Bread, 116
Pain au Levain, 113
Pain au Seigle, 112
pain de campagne shape, 114
Pain de Paris, 111
pain épis shape, 115
Pain Ordinaire au Beurre, 105
Pane All’uva, 121
Pane Bigio, 120
Pain de Maison sur Poolish, 110
Pane di Cereale, 121
Pane Italiano, 108
Pane Toscana, 116
Panino Bruschetta, 109
pâte fermentée (“old dough”), 115
Peasant Bread, 104
Saffron and Olive Oil Challah, 122
Semolina Country Bread, 105
shaping techniques, 114–115
starter glossary, 110
Summer Tomato Bruschetta, 285
Two-Week Biga, 119
Vegetable Frittata, 123
Wine, Bread, and Cheese Soufflé, 123
cranberries
Cranberry–Golden Raisin Bread with Cardamom, 215
Cranberry-Pumpkin Bread, 218
Dried Cranberry Tea Bread, 264
Gluten-Free Cinnamon Raisin Bread, 90
Orange Sourdough Bread with Cranberries, Pecans, and Golden Raisins, 137
Pork Chops with Cranberry Prune Stuffing, 170
Stuffed Baked Apples with Maple Crème Fraîche, 53
Sweet Potato Bread, 167
cream
Mushroom Ragoût on Croutons, 283
Vegetable Frittata, 123
cream cheese
Cinnamon Date Cheese, 290
Cream Cheese Pockets, 277
Fresh Dill Bread, 145
Goat Cheese Butter, 290
 Herb Butter Sandwiches, 286
Hot Artichoke Dip, 292
Raspberry Cream Cheese, 289
Savory Appetizer Cheesecake, 290
Smoked Salmon Sandwiches, 286
Suzanne’s Easter Bread with Vanilla Cream Cheese Frosting, 246
Vegetable Frittata, 123
crème de cassis liqueur: Blueberry Jam, 273
crème fraîche: Stuffed Baked Apples with Maple Crème Fraîche, 53
Creole spice: Creole Tomato Bread, 166
crostini
Artichoke and Mozzarella Crostini, 284
Baguette Crostini, 282
Black Olive and Cheese Crostini, 284
Crostini With Red Pepper–Orange Rouille, 283–284
Low-Fat Garlic Crostini, 282
croutons
Herbed Croutons for Soup, 281
Large Croutons, 281
Melba Toast, 281
Mushroom Ragoût on Croutons, 283
Soup and Salad Croutons, 281
Sweet Rusks, 281–282
crust control, 13, 223
cucumber: Cucumber and Watercress Sandwiches, 286
currants
Alsatian Kugelhopf, 227
C.R.O.W.W., 212
French Whole Wheat Bread with Dried Fruit, 107
Gluten-Free Almond and Dried Fruit Holiday Bread, 96
Greek Currant Bread, 214
Hot Cross Buns, 233
Kulich, 248
Polish Poppy Seed Bread, 162
Stolle de Nöel, 256–257
cycles. See bread machines

D
dates
Chocolate Bread with Dates and Pistachios, 238
Cinnamon Date Cheese, 290
Sourdough Banana Nut Bread, 136
Suzanne’s Easter Bread with Vanilla Cream Cheese Frosting, 246
day-old bread
Almond Toasts, 285
Banana-Stuffed French Toast, 37
Butterscotch Bread Pudding, 241
Cheese, Ham, and Chile Strata, 142
Chocolate Bread Pudding, 241
Eggnog Bread Pudding, 240
Every-Night Bread Pudding, 240
Fresh Fruit Bread Pudding, 241
Good Morning French Toast, 37
Individual Raspberry and Strawberry Summer Puddings, 71
Jesse’s Bread and Cabbage Strata (Pannecoi), 142
Prune Bread Pudding, 240
Vegetable Frittata, 123
Wine, Bread, and Cheese Soufflé, 123
Dijon mustard
Molded Egg Salad with Lemon Mustard Mayonnaise, 290
Wine, Bread, and Cheese Soufflé, 123
doneness, testing for, 188
dried fruit, tips for, 213
dry buttermilk powder. See buttermilk powder
Dry Jack cheese: Roasted Garlic and Dry Jack Bread, 184
dry milk powder. See milk powder

E
egg breads
Brioche Bread, 49
Brown-and-Serve Dinner Rolls, 52
Butter Bread, 48
Egg Bagels, 55
Eggnog Bread Pudding, 240
English Muffins, 54
Every-Night Bread Pudding, 240
Franskbrød, 48
Fresh Fruit Bread Pudding, 241
Hamburger Buns and Hot Dog Rolls, 56
Jewish Egg Braid or Coil, 52
Jewish Egg Bread, 51
Pear Brown Betty, 53
Poppy Seed Egg Bread, 51
Prune Bread Pudding, 240
Sally Lunn Bread, 50
Virginia Light Rolls, 54
Zopf (Swiss Egg Bread), 50
eggnog
Amaretto Bread, 253
Eggnog Bread Pudding, 240
eggplant
Pizza Vegitariana, 192
Roasted Eggplant Dip, 292
Stuffed Eggplant, 151
eggs
Almond Toasts, 285
Alsatian Kugelhopf, 227
Amaretto Bread, 253
Anadama Quick Bread, 266
Anise Christmas Bread, 254
Apple Challah, 228
Applesauce Bread, 174
Baked Rye Pretzels with Seeds, 79
Banana Bread, 261
Banana-Stuffed French Toast, 37
Blueberry Crumb Cake, 230
Bolo Rei, 257
Bourbon Nut Bread, 264
Brioche Bread, 49
Brooklyn Botanic Garden Herb Bread, 146
Butter Bread, 48
Candied Mint Leaves, 239
Cardamom Easter Braid, 245
Cardamom Tea Bread, 266
Carrot Bread, 268
Carrot Bread with Crystallized Ginger, 174
Champagne-Soaked Baba, 252
Cheese, Ham, and Chile Strata, 142
Cheese Pizza Torta, 199
Cheese Salami Bread, 185
Cherry–Wheat Berry Bread, 169
Chestnut Flour Bread, 83
Chocolate Bread Pudding, 241
Chocolate Bread with Dates and Pistachios, 238
Chocolate Challah, 236
Chocolate Cherry Bread, 238
Chocolate Pound Cake, 265
Cinnabun Coffee Cake, 225
Coffee–Kahlua Pound Cake, 265
Cornbread, 269
Cornell Bread, 85
Cottage Cheese Dill Bread, 181
Crescia al Formaggio, 183
Crostini With Red Pepper–Orange Rouille, 283–284
C.R.O.W.W., 212
Dried Cranberry Tea Bread, 264
Easter Rye Bread with Fruit, 247
Egg Bagels, 55
English Muffins, 54
Every-Night Bread Pudding, 240
Fig Bread, 262
Franskbrød, 48
French Bread, 41
Fresh Dill Bread, 145
Ginger Pound Cake, 265
Gluten-Free Almond and Dried Fruit Holiday Bread, 96
Gluten-Free Berry Bread, 95
Gluten-Free Buttermilk White Bread, 93
Gluten-Free Chickpea-, Rice-, and Tapioca-Flour Bread, 93
Gluten-Free Cinnamon Raisin Bread, 90
Gluten-Free Double Chocolate Chip Bread, 95
Gluten-Free Dutch Honey Loaf, 94
Gluten-Free Mock Light Rye, 92
Gluten-Free Pumpernickel Bread, 94
Gluten-Free Ricotta Potato Bread, 92
Good Morning French Toast, 37
Graham Bread, 72
Granny’s Jammies, 277
Granola Breakfast Bread, 261
Grape Schiacciata Coffee Cake, 203
Greek Sweet Bread, 258
Hamburger Buns and Hot Dog Rolls, 56
Healthy Whole Wheat Challah, 61
Honey Whole Wheat Bread, 59
Hot Cross Buns, 233
Italian Chocolate Bread with Amaretto Icing, 242
Italian Lemon-Ricotta Bread, 220
Jewish Egg Braid or Coil, 52
Jewish Egg Bread, 51
Kulich, 248
La Pompe de Noël, 205
Lemon Curd with Fresh Mint, 289
Light Whole Wheat Bread, 59
Maritozzi Romani, 234
Mascarpone Cream, 254
measurement equivalents, 18
Mexican Chocolate Bread, 237
Molded Egg Salad with Lemon Mustard Mayonnaise, 290
Old-Fashioned Raisin Bread, 212
Orange-Buckwheat Bread, 82
Orange-Cinnamon Bread, 219
Orange Gingerbread with Orange Whipped Cream, 267
Orange Poppy Seed Bread with Orange Syrup, 262
Overnight Sourdough Pancakes, 127
overview of, 16
Pain aux Trois Parfums, 239
Panino Bruschetta, 109
Persimmon Bread, 219
Petits Pains au Chocolat, 228
Polish Poppy Seed Bread, 162
Poppy Seed Egg Bread, 51
Portuguese Sweet Bread, 250
Pound Cake with Cinnamon and Nuts, 265
Pound Cake with Dried Apricots and Prunes, 265
Prune and Poppy Seed Bread, 214
Pumpkin Challah, 250
Rosemary–Golden Raisin Bread, 171
Rosemary-Lemon Bread, 147
Rose Rolls with Rose Buttercream, 232
Saffron and Olive Oil Challah, 122
Sally Lunn Bread, 50
Sampler Brioche Egg Loaf, 45
Savory Appetizer Cheesecake, 290
Shortcut Vanilla Pound Cake, 265
Soft Pretzels, 79
Soft Whole Wheat Dinner Rolls, 60
Sourdough Banana Nut Bread, 136
Sourdough Buckwheat Bread, 134
Sourdough English Muffins, 141
Sourdough Olive Bread, 136
Sourdough Poppy Seed Rolls, 130
Sourdough Raisin Bread, 136
Spicy Pear Bread, 222
Stolle de Nöel, 256–257
Sunflower Oatmeal Bread, 155
Super-Grain Bread, 101
Suzanne’s Easter Bread with Vanilla Cream Cheese Frosting, 246
Sweet Plum Bread, 221
Toasted Coconut Bread, 263
Toasted Walnut Bread, 155
Vegetable Frittata, 123
Venetian Panettone, 255
Virginia Light Rolls, 54
Welsh Rabbit, 65
White and Dark Chocolate Tea Cake, 263
Whole Wheat Crescent Dinner Rolls, 67
Wine, Bread, and Cheese Soufflé, 123
Zopf (Swiss Egg Bread), 50
Zucchini Bread, 269
Zuni Indian Bread, 156
Emmenthaler cheese
Fondue Neuchâtel, 65
Wine, Bread, and Cheese Soufflé, 123
equipment
baking stones, 202
bread knives, 35
bread pans, 173
flatbread equipment, 197
flatbread pans, 196
focaccia equipment, 197
pizza equipment, 197
pizza pans, 196
timers, 9
espresso powder
Bohemian Black Bread, 75
Bourbon Nut Bread, 264
Mexican Chocolate Bread, 237
Sunflower Pumpernickel Rye, 77
White and Dark Chocolate Tea Cake, 263
evaporated milk
Chickpea Flour Bread, 86
Coffee Molasses Wheat Bread, 66
Greek Bread, 38
Greek Currant Bread, 214
Overnight Sourdough Pancakes, 127
Portuguese Sweet Bread, 250
Sampler Hawaiian Sweet Loaf, 46
Vegetable Frittata, 123
express breads
Anadama Quick Bread, 266
Apple and Dried Fruit Chutney, 279
Banana Bread, 261
Bourbon Nut Bread, 264
Cardamom Tea Bread, 266
Carrot Bread, 268
Chocolate Pound Cake, 265
Coffee–Kahlua Pound Cake, 265
Cornbread, 269
Dried Cranberry Tea Bread, 264
Fig Bread, 262
Granola Breakfast Bread, 261
Mango Chutney, 279
Orange Gingerbread with Orange Whipped Cream, 267
Orange Poppy Seed Bread with Orange Syrup, 262
Peach Chutney, 279
Pound Cake with Cinnamon and Nuts, 265
 quick bread cycle, 270
Shortcut Vanilla Pound Cake, 265
storage, 267
Toasted Coconut Bread, 263
Vegan Pumpkin Gingerbread, 268
White and Dark Chocolate Tea Cake, 263
Zucchini Bread, 269

F
farina: Italian Semolina Bread, 120
fennel seeds
Bohemian Black Bread, 75
Egg Bagels, 55
Fresh Herb Stuffing Bread with Fennel Seed and Pepper, 177
Hungarian White Bread with Fennel Seeds, 43
Limpa, 75
Suzanne’s Chicago-Style Deep-Dish Pizza, 196
Swedish Rye Bread, 74
feta cheese
Cheese Pizza Torta, 199
Feta and Spinach Bread, 187
Mediterranean Pizza, 194
Sourdough Tomato Bread with Feta, 139
figs
Fig and Walnut Bread, 162
Fig Bread, 262
Greek Christmas Bread, 258
Holiday Glacéed Dried Fruit, 244
Spicy Pear Bread, 222
Suzanne’s Easter Bread with Vanilla Cream Cheese Frosting, 246
flatbreads. See also pizza
Garlic Focaccia, 199
Grape Schiacciata Coffee Cake, 203
Italian Whole Wheat Flatbread, 200
Lángos, 207
La Pompe de Noël, 205
Middle Eastern Lavash, 206
Naan, 206
Provençal Olive and Anchovy Flatbread, 204
Roman Bread, 200
Schiacciata, 202
Walnut Fougasse, 205
Whole Wheat Pita, 207
Wine Focaccia, 201
flaxseed
Flax Seed Whole Wheat Bread, 64
Vegan Pumpkin Gingerbread, 268
Zo’s 14-Grain Bread, 101
focaccia
equipment for, 197
Focaccia Toasts, 282
Garlic Focaccia, 199
Schiacciata, 202
Tomato Flatbread with Marjoram, 160
Wine Focaccia, 201
fontina cheese
Bruschetta with Cheese and Honey, 285
Cheese Pizza, 193
Cheese Pizza Torta, 199
freezing, 56
French bread
Bruschetta, 285
Bruschetta with Cheese and Honey, 285
French toast
Banana-Stuffed French Toast, 37
Good Morning French Toast, 37
fruit breads
Apple Butter Bread, 216
Applesauce Bread, 174
Banana Bread, 261
Cherry–Wheat Berry Bread, 169
Cinnamon-Apple-Pecan Bread, 217
Cranberry-Pumpkin Bread, 218
Dried Apricot Whole Wheat Bread, 221
Dried Cranberry Tea Bread, 264
Fig Bread, 262
Italian Lemon-Ricotta Bread, 220
Orange-Cinnamon Bread, 219
Pan D’angiol (Bread of the Angels), 220
Persimmon Bread, 219
Prune Bread, 170
Rosemary–Golden Raisin Bread, 171
Spicy Pear Bread, 222
Sweet Plum Bread, 221
Vegan Avocado Bread, 171

G
garlic
 Apple and Dried Fruit Chutney, 279
Artichoke and Mozzarella Crostini, 284
Basil-Baked Tomatoes, 293
Bruschetta, 285
Cannellini Bean Spread, 291
Crostini With Red Pepper–Orange Rouille, 283–284
Essential Tomato-Herb Pizza Sauce, 192
Fast Winter Salsa, 142
Fondue Neuchâtel, 65
Garlic Focaccia, 199
Garlic Pita Toasts, 282
Herb and Goat Cheese Toast, 284
Hummus, 291
Lolly’s Roasted Red Peppers, 292–293
Low-Fat Garlic Crostini, 282
Marinated Fresh Vegetables, 292
Marinated Olives with Herbs and Sun-Dried Tomatoes, 293
Mushroom Ragoût on Croutons, 283
Next-Day Rye Sourdough Starter, 125
Pain D’ail, 164
Panino Bruschetta, 109
Peach Chutney, 279
Pizza Vegitariana, 192
Provençal Butter, 288
Roasted Garlic and Dry Jack Bread, 184
Stuffed-Under-the-Skin Roast Chicken, 179
Summer Tomato Bruschetta, 285
Tomato Ketchup, 278
White Clam Pizza, 194
Wine, Bread, and Cheese Soufflé, 123
Gewürztraminer wine: Alsatian Kugelhopf, 227
ginger
Apple and Dried Fruit Chutney, 279
Carrot Bread with Crystallized Ginger, 174
Ginger Pound Cake, 265
Grape Schiacciata Coffee Cake, 203
Mango Chutney, 279
Orange Gingerbread with Orange Whipped Cream, 267
Peach Chutney, 279
Pumpkin Challah, 250
Vegan Pumpkin Gingerbread, 268
glossary
gluten-free ingredients, 91
starters, 110
sweeteners, 229
white flours, 33
gluten-free breads
Gluten-Free Almond and Dried Fruit Holiday Bread, 96
Gluten-Free Berry Bread, 95
Gluten-Free Buttermilk White Bread, 93
Gluten-Free Chickpea-, Rice-, and Tapioca-Flour Bread, 93
Gluten-Free Cinnamon Raisin Bread, 90
Gluten-Free Double Chocolate Chip Bread, 95
Gluten-Free Dutch Honey Loaf, 94
Gluten-Free Mock Light Rye, 92
Gluten-Free Pumpernickel Bread, 94
Gluten-Free Ricotta Potato Bread, 92
ingredients for, 91
Low-Gluten White Spelt Bread, 96
tips for, 90
goat cheese
Appetizer Bread Cups, 283
Cheese Pizza, 193
Cheese Pizza Torta, 199
Cinnamon Date Cheese, 290
Goat Cheese Butter, 290
Herb and Goat Cheese Toast, 284
Herb Butter Sandwiches, 286
goat’s milk
Chickpea Flour Bread, 86
Greek Bread, 38
gorgonzola cheese
Caramelized Onion and Gorgonzola Pizza, 193
Savory Appetizer Cheesecake, 290
Grand Marnier orange liqueur
Mascarpone Cream, 254
Orange Bread with White Chocolate, Apricots, and Walnuts, 216
Orange Whipped Cream, 267
granola
Granola Bread, 223
Granola Breakfast Bread, 261
grapefruit
Candied Grapefruit Peel, 251
Holiday Raisin Bread with Candied Peels, 251
grapes
Grape Schiacciata Coffee Cake, 203
Grape Yeast Natural Starter, 128
green olives
Pane Toscana, 116
Sourdough Olive Bread, 136
Gruyère cheese
Bruschetta with Cheese and Honey, 285
Fondue Neuchâtel, 65

H
ham: Cheese, Ham, and Chile Strata, 142
hazelnuts
French Whole Wheat Bread with Nuts, 107
Fresh Herb Bread, 160
Italian Chocolate Bread with Amaretto Icing, 242
Rosemary-Lemon Bread, 147
heavy cream
Chocolate Bread Pudding, 241
Mary’s French Dessert Cream, 71
Mascarpone Cream, 254
Orange Whipped Cream, 267
White Chocolate Sauce, 240
hemp seeds: Kale Herb Soda Bread, 169
herb breads
Brooklyn Botanic Garden Herb Bread, 146
Buttermilk Bread with Lavender, 148
Fresh Dill Bread, 145
Fresh Herb Bread, 160
Herb Bread, 145
Herb Light Rye Bread, 149
Mountain Herb Bread, 146
Mushrooms Stuffed with Pancetta and Herbs, 151
Rosemary-Lemon Bread, 147
Sour Cream Semolina Bread with Herb Swirl, 150
Stuffed Eggplant, 151
Turmeric Rosemary Bread, 148
Whole Wheat Basil Bread, 149
high-altitude baking, 21
holiday breads
Amaretto Bread, 253
Anise Christmas Bread, 254
Bolo Rei, 257
Cardamom Easter Braid, 245
Champagne-Soaked Baba, 252
Easter Rye Bread with Fruit, 247
Greek Christmas Bread, 258
Greek Easter Bread, 258
Greek Sweet Bread, 258
Holiday Raisin Bread with Candied Peels, 251
 Hungarian Spring Bread, 244
Kulich, 248
Portuguese Sweet Bread, 250
Pumpkin Challah, 250
Stolle de Nöel, 256–257
Suzanne’s Easter Bread with Vanilla Cream Cheese Frosting, 246
Venetian Panettone, 255
hominy: Cornmeal and Hominy Bread, 81
honey
Apple Challah, 228
Black Olive Bread, 164
Brown Rice Flour Bread, 88
Bruschetta with Cheese and Honey, 285
Buckwheat-Millet Bread, 83
Cherry–Wheat Berry Bread, 169
Chickpea Flour Bread, 86
Cornell Bread, 85
Cornmeal Honey Bread, 81
Cornmeal Stuffing Bread, 177
Dakota Bread, 66
definition of, 229
Dried Apricot Whole Wheat Bread, 221
Flax Seed Whole Wheat Bread, 64
Gluten-Free Dutch Honey Loaf, 94
Granola Bread, 223
Greek Currant Bread, 214
Greek Sweet Bread, 258
Healthy Whole Wheat Challah, 61
High-Protein Whole Wheat Bread, 62
Holiday Glacéed Dried Fruit, 244
Holiday Raisin Bread with Candied Peels, 251
Homestyle White Bread, 22–23
Honey Peanut Bread, 153
Honey Wheat Berry Bread, 99
Honey White Bread, 32
Honey Whole Wheat Bread, 59
Individual Warm Apple Charlottes, 70
Instant-Potato Bread, 42
Irish Potato Brown Bread, 64
Jewish Egg Bread, 51
Lou’s Daily Bread, 61
Mountain Herb Bread, 146
Nine-Grain Honey Bread, 100
Orange Confit, 234
Overnight Sourdough Pancakes, 127
Pane di Cereale, 121
Polenta-Chestnut Bread, 84
 Polenta-Sunflower Millet Bread, 82
Polish Beer Rye Bread, 77
Quinoa Bread, 85
Rosemary-Lemon Bread, 147
Sampler Buttermilk White Loaf, 45
Sampler Honey Whole Wheat Loaf, 45
Sampler Oatmeal Loaf, 46
Soft Whole Wheat Dinner Rolls, 60
Sour Cream Rye, 76
Sourdough Chile-Cheese Cornmeal Bread, 130
Sourdough Cornmeal Bread, 130
Sourdough Poppy Seed Rolls, 130
Sourdough Whole Wheat Cinnamon Bread, 133
Spiced Vanilla Honey, 288
Sprouted Wheat Berry Bread, 99
Sunflower Oatmeal Bread, 155
Super-Grain Bread, 101
Swedish Rye Bread, 74
Sweet Herb Honey, 289
Tahini Bread, 167
Tecate Ranch Whole Wheat Bread, 68
Teff Honey Bread, 86
Toasted Sesame–Whole Wheat Bread, 63
Venetian Panettone, 255
Virginia Light Rolls, 54
Whipped Honey Butter, 288
White Sourdough Bread, 130
Whole-Grain Daily Bread, 98
Whole Wheat Basil Bread, 149
Zo’s 14-Grain Bread, 101

I
icing
Amaretto Icing, 242
Confectioners’ Sugar Icing, 218
Lemon Icing, 147, 244
ingredient overview
baking powder, 270
baking soda, 270
chemical leavener, 16
eggs, 16
fats, 15, 158
flour, 13–14
layering into machine, 16
liquid, 15
measurements, 16
 salt, 15
sweeteners, 15–16, 229
vital wheat gluten, 14
yeast, 14
Italian sausage
Mini Calzones, 198
Sausage and Pepper Calzone, 198

J
Jack cheese: Roasted Garlic and Dry Jack Bread, 184
jalapeño peppers
Fast Winter Salsa, 142
Hot Jalapeño Bread with Longhorn Cheese, 185
Roasted Eggplant Dip, 292
jams and preserves
Apple and Dried Fruit Chutney, 279
Apple Butter, 278
Blueberry Jam, 273
Boysenberry Jam, 274
Cream Cheese Pockets, 277
Fresh Apricot Jam, 276
Fresh Bing Cherry Jam, 274
Fresh Peach Jam, 274
Fresh Strawberry Jam, 273
Granny’s Jammies, 277
Jam function, 12
Kiwifruit Jam, 276
Mango Chutney, 279
Peach Chutney, 279
pectin content, 275
Pumpkin Apple Butter, 278
Raspberry Jam, 273
Rhubarb Jam, 276
tips for, 275
Jarlsberg cheese
Vegetable Frittata, 123
Wine, Bread, and Cheese Soufflé, 123

K
Kahlua liqueur
Coffee–Kahlua Pound Cake, 265
White Chocolate Sauce, 240
kale: Kale Herb Soda Bread, 169
kirsch: Spicy Pear Bread, 222
kiwifruit: Kiwifruit Jam, 276
kneading, 10, 17, 19

L
lavender: Buttermilk Bread with Lavender, 148
lemon juice
Apple Challah, 228
Blueberry Jam, 273
Boysenberry Jam, 274
Candied Mint Leaves, 239
Cannellini Bean Spread, 291
Confectioners’ Sugar Icing, 218
Fresh Apricot Jam, 276
Fresh Bing Cherry Jam, 274
Fresh Peach Jam, 274
Fresh Strawberry Jam, 273
Gluten-Free Almond and Dried Fruit Holiday Bread, 96
Hummus, 291
Italian Tuna Pâté, 291
Kiwifruit Jam, 276
Lemon Curd with Fresh Mint, 289
Molded Egg Salad with Lemon Mustard Mayonnaise, 290
Mushroom Pâté, 291
Mushroom Ragoût on Croutons, 283
Pear Brown Betty, 53
Provençal Butter, 288
Raspberry Jam, 273
Red Pepper Butter, 288
Roasted Eggplant Dip, 292
Rosemary-Lemon Bread, 147
Smoked Salmon Sandwiches, 286
Stuffed-Under-the-Skin Roast Chicken, 179
lemon peel
Gluten-Free Almond and Dried Fruit Holiday Bread, 96
Holiday Raisin Bread with Candied Peels, 251
Hungarian Spring Bread, 244
lemon rind: Sourdough Cottage Cheese Bread with Fresh Herbs, 139
lemon wedges: Whole Trout with Prosciutto Stuffing, 178
lemon zest
Alsatian Kugelhopf, 227
Buttermilk Bread with Lavender, 148
Cardamom Easter Braid, 245
 Champagne-Soaked Baba, 252
Cucumber and Watercress Sandwiches, 286
Easter Rye Bread with Fruit, 247
Fresh Herb Bread, 160
Fresh Herb Stuffing Bread with Fennel Seed and Pepper, 177
Gluten-Free Almond and Dried Fruit Holiday Bread, 96
Granola Breakfast Bread, 261
Greek Sweet Bread, 258
Italian Lemon-Ricotta Bread, 220
Kiwifruit Jam, 276
Kulich, 248
Lemon Curd with Fresh Mint, 289
Marinated Fresh Vegetables, 292
Pasqua Cheese, 289–290
Prune and Poppy Seed Bread, 214
Rosemary-Lemon Bread, 147
Sourdough Cottage Cheese Bread with Fresh Herbs, 139
Spicy Pear Bread, 222
Stolle de Nöel, 256–257
Zucchini Bread, 168
lime juice
Fast Winter Salsa, 142
Mango Chutney, 279
Roasted Eggplant Dip, 292
Locatelli cheese: Crescia al Formaggio, 183
OceanofPDF.com
M
macadamia nuts
Banana Oatmeal Bread with Macadamia Nuts, 215
Sampler Hawaiian Sweet Loaf, 46
Sourdough Banana Nut Bread, 136
malt powder
Baked Rye Pretzels with Seeds, 79
overview of, 87
Soft Pretzels, 79
mangoes: Mango Chutney, 279
maple syrup
Banana-Stuffed French Toast, 37
Buttermilk Whole Wheat Bread, 60
definition of, 229
Gluten-Free Chickpea-, Rice-, and Tapioca-Flour Bread, 93
Maple Bacon Bread, 39
Maple Buttermilk Bread, 38
Maple Oatmeal Bread, 211
Overnight Sourdough Pancakes, 127
Sampler Oatmeal Loaf, 46
Stuffed Baked Apples with Maple Crème Fraîche, 53
Vegan Avocado Bread, 171
Warmed Winter Fruit, 37
White Whole Wheat Bread, 69
marinara sauce
Cheese Pizza Torta, 199
Jesse’s Bread and Cabbage Strata (Pannecoi), 142
mascarpone cheese: Mascarpone Cream, 254
matcha: Matcha Milk Bread, 158
measurements, 16, 18, 35
milk
100% Whole Wheat Bread, 68
Almond Sandwich Bread, 154
Alsatian Kugelhopf, 227
Amaretto Icing, 242
Banana Oatmeal Bread with Macadamia Nuts, 215
Banana-Stuffed French Toast, 37
Black Olive Bread, 164
Bolo Rei, 257
Brioche Bread, 49
Brooklyn Botanic Garden Herb Bread, 146
Cardamom Easter Braid, 245
Carrot Bread with Crystallized Ginger, 174
Cheese, Ham, and Chile Strata, 142
Cheese Pizza Torta, 199
Chestnut Flour Bread, 83
Chicken Stuffing Bread, 176
Chocolate Bread Pudding, 241
Chocolate Cherry Bread, 238
Ciabatta, 118
Cinnabun Coffee Cake, 225
Confectioners’ Sugar Icing, 218
Cornmeal and Hominy Bread, 81
Cottage Cheese Dill Bread, 181
Creole Tomato Bread, 166
Dutch Sugar Loaf, 211
Eggnog Bread Pudding, 240
English Muffins, 54
Every-Night Bread Pudding, 240
Good Morning French Toast, 37
Granola Breakfast Bread, 261
Grape Schiacciata Coffee Cake, 203
Greek Sweet Bread, 258
High-Protein Whole Wheat Bread, 62
Holiday Raisin Bread with Candied Peels, 251
Homestyle White Bread, 22–23
Honey Peanut Bread, 153
Honey White Bread, 32
Honey Whole Wheat Bread, 59
Hot Cross Buns, 233
Italian Chocolate Bread with Amaretto Icing, 242
Italian Lemon-Ricotta Bread, 220
Italian Whole Wheat Flatbread, 200
Kulich, 248
Limpa, 75
Lou’s Daily Bread, 61
Maritozzi Romani, 234
Matcha Milk Bread, 158
measurement equivalents, 18
Mexican Chocolate Bread, 237
Milk Bread, 34
Morning Sticky Buns, 231
Naan, 206
Old-Fashioned Sesame Wheat Bread, 62
Orange-Cinnamon Bread, 219
Orange-Cumin Bread, 156
Orange Poppy Seed Bread with Orange Syrup, 262
Pain aux Trois Parfums, 239
Pan D’angiol (Bread of the Angels), 220
Panino Bruschetta, 109
 Peanut Butter Bread, 154
Persimmon Bread, 219
Petits Pains au Chocolat, 228
Polish Poppy Seed Bread, 162
Poppy Seed Egg Bread, 51
Prune and Poppy Seed Bread, 214
Rosemary–Golden Raisin Bread, 171
Rosemary-Lemon Bread, 147
Rose Rolls with Rose Buttercream, 232
Sally Lunn Bread, 50
Sampler Country White Loaf, 45
Sampler Honey Whole Wheat Loaf, 45
Soft Pretzels, 79
Soft Whole Wheat Dinner Rolls, 60
Sourdough Cornmeal Bread, 130
Sourdough English Muffins, 141
Sourdough Olive Bread, 136
Sourdough Pesto Bread, 140
Sourdough Poppy Seed Rolls, 130
Sourdough Raisin Bread, 136
Sourdough Sunflower Seed Honey Bread, 134
Sourdough Whole Wheat Bread, 132
Spicy Pear Bread, 222
Stolle de Nöel, 256–257
Sweet Plum Bread, 221
Sweet Potato Bread, 167
Three-Grain Bread, 98
Vegan Avocado Bread, 171
Vegan Pumpkin Gingerbread, 268
Vienna Bread, 41
Virginia Light Rolls, 54
Walnut Fougasse, 205
White Sourdough Bread, 130
Wine, Bread, and Cheese Soufflé, 123
Zopf (Swiss Egg Bread), 50
Zucchini Bread, 168
milk powder
Apple Butter Bread, 216
Brown Rice Flour Bread, 88
Cornell Bread, 85
Country White Bread, 32
Cracked Rye Bread, 78
Cranberry–Golden Raisin Bread with Cardamom, 215
Crescia al Formaggio, 183
Flax Seed Whole Wheat Bread, 64
French Sandwich Pain au Lait, 35
Gluten-Free Almond and Dried Fruit Holiday Bread, 96
 Gluten-Free Chickpea-, Rice-, and Tapioca-Flour Bread, 93
Gluten-Free Cinnamon Raisin Bread, 90
Gluten-Free Mock Light Rye, 92
Gluten-Free Ricotta Potato Bread, 92
Graham Bread, 72
Hamburger Buns and Hot Dog Rolls, 56
Hot Jalapeño Bread with Longhorn Cheese, 185
Lángos, 207
Matcha Milk Bread, 158
Mountain Herb Bread, 146
Sunflower Pumpernickel Rye, 77
Sweet Babka with Chocolate Swirl, 226
Three-Seed Whole Wheat Bread, 63
Toasted Walnut Bread, 155
Zo’s 14-Grain Bread, 101
millet
Buckwheat-Millet Bread, 83
Polenta-Sunflower Millet Bread, 82
Zo’s 14-Grain Bread, 101
mint leaves
Candied Mint Leaves, 239
Lemon Curd with Fresh Mint, 289
mixes
Chocolate Pound Cake, 265
Coffee–Kahlua Pound Cake, 265
Fig and Walnut Bread, 162
Fresh Herb Bread, 160
Ginger Pound Cake, 265
Green Chile Bread, 161
Polish Poppy Seed Bread, 162
Pound Cake with Cinnamon and Nuts, 265
Pound Cake with Dried Apricots and Prunes, 265
Red Wine–Walnut Whole Wheat Baguettes, 161
Shortcut Vanilla Pound Cake, 265
Tomato Flatbread with Marjoram, 160
molasses
100% Whole Wheat Bread, 68
Anadama Quick Bread, 266
Bohemian Black Bread, 75
Coffee Molasses Wheat Bread, 66
Cracked Wheat Bread, 72
definition of, 229
Gluten-Free Dutch Honey Loaf, 94
Gluten-Free Mock Light Rye, 92
Gluten-Free Pumpernickel Bread, 94
Herb Light Rye Bread, 149
 Limpa, 75
Orange Gingerbread with Orange Whipped Cream, 267
Sauerkraut Rye Bread, 76
Sour Cream Rye, 76
Sourdough Chile-Cheese Cornmeal Bread, 130
Sourdough Cornmeal Bread, 130
Sourdough Whole Wheat Bread, 132
Sunflower Oatmeal Bread, 155
Sunflower Pumpernickel Rye, 77
Tecate Ranch Whole Wheat Bread, 68
Three-Grain Bread, 98
Vegan Pumpkin Gingerbread, 268
Monterey Jack cheese: Green Chile Bread, 161
mozzarella cheese
Artichoke and Mozzarella Crostini, 284
Cheese Pizza, 193
Cheese Pizza Torta, 199
Classic Pepperoni Pizza, 193
Country Pancetta-Cheese Bread, 186
Jesse’s Bread and Cabbage Strata (Pannecoi), 142
Lolly’s Roasted Red Peppers, 292–293
Mediterranean Pizza, 194
Pizza Margherita, 192
Pizza Vegitariana, 192
Stuffed Eggplant, 151
Suzanne’s Chicago-Style Deep-Dish Pizza, 196
multigrain breads
Graham Indian Bread, 100
Honey Wheat Berry Bread, 99
My Favorite Grilled Cheese Sandwich, 65
Nine-Grain Honey Bread, 100
Sprouted Wheat Berry Bread, 99
Super-Grain Bread, 101
Three-Grain Bread, 98
Whole-Grain Daily Bread, 98
Zo’s 14-Grain Bread, 101
mushrooms
Classic Pepperoni Pizza, 193
Marinated Fresh Vegetables, 292
Mushroom Pâté, 291
Mushroom Ragoût on Croutons, 283
Mushrooms Stuffed with Pancetta and Herbs, 151
Vegetable Frittata, 123
N
nut breads
Almond Sandwich Bread, 154
California Nut Bread, 152
Honey Peanut Bread, 153
Olive Oil–Pine Nut Bread, 152
Peanut Butter Bread, 154
Pecan Raisin Bread, 153
Stuffed Baked Apples with Maple Crème Fraîche, 53
Toasted Walnut Bread, 155

O
oats
Banana Oatmeal Bread with Macadamia Nuts, 215
C.R.O.W.W., 212
Dried Apricot Whole Wheat Bread, 221
Maple Oatmeal Bread, 211
Sampler Oatmeal Loaf, 46
Sourdough Bread with Fresh Pears and Walnuts, 137
Sunflower Oatmeal Bread, 155
Super-Grain Bread, 101
Whole-Grain Daily Bread, 98
olives
Black Olive and Cheese Crostini, 284
Black Olive Bread, 164
Marinated Olives with Herbs and Sun-Dried Tomatoes, 293
Mediterranean Pizza, 194
Pane Toscana, 116
Pissaladière, 197
Provençal Butter, 288
Provençal Olive and Anchovy Flatbread, 204
Sourdough Chile-Cheese Cornmeal Bread, 130
Sourdough Olive Bread, 136
one-pound loaves, 45–46
onions
Balsamic–Caramelized Onion Bread, 165
Caramelized Onion and Gorgonzola Pizza, 193
Essential Tomato-Herb Pizza Sauce, 192
Fresh Dill Bread, 145
Jesse’s Bread and Cabbage Strata (Pannecoi), 142
Mediterranean Pizza, 194
Mushroom Ragoût on Croutons, 283
Next-Day Rye Sourdough Starter, 125
Peach Chutney, 279
 Pissaladière, 197
Roman Bread, 200
Sausage and Pepper Calzone, 198
Smoked Salmon Sandwiches, 286
Stuffed Eggplant, 151
Suzanne’s Chicago-Style Deep-Dish Pizza, 196
Tomato Ketchup, 278
Vegetable Frittata, 123
orange confit
Maritozzi Romani, 234
Orange Confit, 234
Venetian Panettone, 255
orange juice
Confectioners’ Sugar Icing, 218
Gluten-Free Dutch Honey Loaf, 94
Greek Currant Bread, 214
Greek Sweet Bread, 258
Mexican Chocolate Bread, 237
Orange-Cinnamon Bread, 219
Orange-Cumin Bread, 156
Orange Poppy Seed Bread with Orange Syrup, 262
Orange Sourdough Bread with Cranberries, Pecans, and Golden Raisins, 137
Orange Whipped Cream, 267
orange liqueur
Mascarpone Cream, 254
Orange Bread with White Chocolate, Apricots, and Walnuts, 216
Orange Whipped Cream, 267
orange marmalade: Marmalade Butter, 288
orange peel
Candied Grapefruit Peel, 251
Holiday Raisin Bread with Candied Peels, 251
La Pompe de Noël, 205
Swedish Rye Bread, 74
orange segments: Orange Bread with White Chocolate, Apricots, and
Walnuts, 216
orange zest
Blueberry Crumb Cake, 230
Bolo Rei, 257
Crostini With Red Pepper–Orange Rouille, 283–284
Easter Rye Bread with Fruit, 247
Fig Bread, 262
Gluten-Free Dutch Honey Loaf, 94
Gluten-Free Mock Light Rye, 92
Greek Sweet Bread, 258
La Pompe de Noël, 205
 Limpa, 75
Lou’s Daily Bread, 61
Marinated Olives with Herbs and Sun-Dried Tomatoes, 293
Orange-Buckwheat Bread, 82
Orange-Cinnamon Bread, 219
Orange Confit, 234
Orange Gingerbread with Orange Whipped Cream, 267
Orange Poppy Seed Bread with Orange Syrup, 262
Pork Chops with Cranberry Prune Stuffing, 170
Sourdough Buckwheat Bread, 134
Swedish Rye Bread, 74
Sweet Potato Bread, 167
oven-baking, 188

P
pancetta
Country Pancetta-Cheese Bread, 186
Mushrooms Stuffed with Pancetta and Herbs, 151
panettone
Eggnog Bread Pudding, 240
Every-Night Bread Pudding, 240
Fresh Fruit Bread Pudding, 241
overview of, 254
Prune Bread Pudding, 240
Venetian Panettone, 255
pan shapes, 173
Parmesan cheese
Cheese Pizza Torta, 199
Hot Artichoke Dip, 292
Jesse’s Bread and Cabbage Strata (Pannecoi), 142
Mushrooms Stuffed with Pancetta and Herbs, 151
Parmesan Nut Bread, 184
Pizza Vegitariana, 192
Sausage and Pepper Calzone, 198
White Clam Pizza, 194
peaches
Fresh Peach Jam, 274
Holiday Glacéed Dried Fruit, 244
Peach Chutney, 279
peanuts
Honey Peanut Bread, 153
Peanut Butter Bread, 154
pear juice
Dried Apricot Whole Wheat Bread, 221
Pear Brown Betty, 53
pears
Apple and Dried Fruit Chutney, 279
Holiday Glacéed Dried Fruit, 244
Pear Brown Betty, 53
Sourdough Bread with Fresh Pears and Walnuts, 137
Spicy Pear Bread, 222
Warmed Winter Fruit, 37
pecans
Bourbon Nut Bread, 264
Chestnut Flour Bread, 83
Cinnamon-Apple-Pecan Bread, 217
French Whole Wheat Bread with Nuts, 107
Morning Sticky Buns, 231
Orange Sourdough Bread with Cranberries, Pecans, and Golden
Raisins, 137
Pecan Raisin Bread, 153
Pound Cake with Cinnamon and Nuts, 265
Roquefort Cheese Bread with Walnuts, 183
Sourdough Banana Nut Bread, 136
Stuffed Baked Apples with Maple Crème Fraîche, 53
pepperoni: Classic Pepperoni Pizza, 193
persimmons: Persimmon Bread, 219
pesto: Sourdough Pesto Bread, 140
pineapple
Apple and Dried Fruit Chutney, 279
Granola Breakfast Bread, 261
Holiday Glacéed Dried Fruit, 244
Sampler Hawaiian Sweet Loaf, 46
Sourdough Banana Nut Bread, 136
Suzanne’s Easter Bread with Vanilla Cream Cheese Frosting, 246
Venetian Panettone, 255
pine nuts
Fresh Herb Stuffing Bread with Fennel Seed and Pepper, 177
Maritozzi Romani, 234
 Olive Oil–Pine Nut Bread, 152
Parmesan Nut Bread, 184
Whole Wheat Basil Bread, 149
pistachios
Chocolate Bread with Dates and Pistachios, 238
Pain aux Trois Parfums, 239
pitas
Garlic Pita Toasts, 282
Pita Bread Crisps, 282
pizza. See also flatbreads
Basic Pizza Dough, 191
Caramelized Onion and Gorgonzola Pizza, 193
Cheese Pizza, 193
Cheese Pizza Torta, 199
Classic Pepperoni Pizza, 193
Cornmeal Pizza Dough, 195
Essential Tomato-Herb Pizza Sauce, 192
flatbread pans, 196
freezing, 194
Mediterranean Pizza, 194
Mini Calzones, 198
Pissaladière, 197
Pizza Dough cycle, 12
Pizza Margherita, 192
Pizza Vegitariana, 192
Semolina Pizza Dough, 191
Suzanne’s Chicago-Style Deep-Dish Pizza, 196
White Clam Pizza, 194
Whole Wheat Pizza Dough, 195
plums: Hot Cross Buns, 233
polenta
Country Pancetta-Cheese Bread, 186
Panino Bruschetta, 109
Polenta-Chestnut Bread, 84
Polenta-Sunflower Millet Bread, 82
Three-Grain Bread, 98
poppy seeds
Dakota Bread, 66
Egg Bagels, 55
Herb Light Rye Bread, 149
Jewish Egg Braid or Coil, 52
Jewish Egg Bread, 51
Orange Poppy Seed Bread with Orange Syrup, 262
Polish Poppy Seed Bread, 162
 Prune and Poppy Seed Bread, 214
Saffron and Olive Oil Challah, 122
Tecate Ranch Whole Wheat Bread, 68
Three-Seed Whole Wheat Bread, 63
pork
Pork Chops with Cranberry Prune Stuffing, 170
Suzanne’s Chicago-Style Deep-Dish Pizza, 196
potatoes
Lángos, 207
Old-Fashioned Potato Bread, 42
pretzels
Baked Rye Pretzels with Seeds, 79
Soft Pretzels, 79
prosciutto
Prosciutto Stuffing Bread, 178
Whole Trout with Prosciutto Stuffing, 178
protein content, 78
provolone cheese
Cheese Pizza, 193
Cheese Pizza Torta, 199
Classic Pepperoni Pizza, 193
prunes
Pork Chops with Cranberry Prune Stuffing, 170
Pound Cake with Dried Apricots and Prunes, 265
Prune and Poppy Seed Bread, 214
Prune Bread, 170
Prune Bread Pudding, 240
Spicy Pear Bread, 222
Suzanne’s Easter Bread with Vanilla Cream Cheese Frosting, 246
Sweet Babka with Chocolate Swirl, 226
Sweet Plum Bread, 221
psyllium husk powder: Gluten-Free Pumpernickel Bread, 94
pumpkin puree
Cranberry-Pumpkin Bread, 218
Pumpkin Apple Butter, 278
Pumpkin Challah, 250
Sourdough Pumpkin Spice Bread, 138
Vegan Pumpkin Gingerbread, 268
pumpkin seeds: Dakota Bread, 66

Q
quinoa
Quinoa Bread, 85
 Super-Grain Bread, 101

R
raisins
Alsatian Kugelhopf, 227
Apple and Dried Fruit Chutney, 279
Cardamom Easter Braid, 245
Cranberry–Golden Raisin Bread with Cardamom, 215
C.R.O.W.W., 212
Easter Rye Bread with Fruit, 247
French Whole Wheat Bread with Dried Fruit, 107
Gluten-Free Cinnamon Raisin Bread, 90
Granola Breakfast Bread, 261
Greek Christmas Bread, 258
Greek Easter Bread, 258
Holiday Raisin Bread with Candied Peels, 251
Hungarian Spring Bread, 244
Italian Lemon-Ricotta Bread, 220
Kulich, 248
Mango Chutney, 279
Maritozzi Romani, 234
measurement equivalents, 18
Old-Fashioned Raisin Bread, 212
Orange Sourdough Bread with Cranberries, Pecans, and Golden Raisins, 137
Pane All’uva, 121
Pasqua Cheese, 289–290
Peach Chutney, 279
Pecan Raisin Bread, 153
Persimmon Bread, 219
Rosemary–Golden Raisin Bread, 171
Rosemary-Lemon Bread, 147
Rum Raisins, 247
Sourdough Raisin Bread, 136
Spicy Pear Bread, 222
Stolle de Nöel, 256–257
Sweet Plum Bread, 221
Vanilla Raisins, 247
Venetian Panettone, 255
Warmed Winter Fruit, 37
raspberries
Cream Cheese Pockets, 277
Granny’s Jammies, 277
Individual Raspberry and Strawberry Summer Puddings, 71
Raspberry Cream Cheese, 289
Raspberry Jam, 273
raspberry liqueur: Raspberry Cream Cheese, 289
red peppers
Appetizer Bread Cups, 283
Crostini with Red Pepper–Orange Rouille, 283–284
Marinated Fresh Vegetables, 292
Pizza Vegitariana, 192
Red Pepper Butter, 288
red wine
Red Wine–Walnut Whole Wheat Baguettes, 161
Spicy Pear Bread, 222
rhubarb: Rhubarb Jam, 276
rice: Wild Rice Bread, 88
ricotta cheese
Gluten-Free Ricotta Potato Bread, 92
Italian Lemon-Ricotta Bread, 220
Ricotta and Fresh Chive Bread, 181
rolled grains, 86
Romano cheese: Suzanne’s Chicago-Style Deep-Dish Pizza, 196
Roquefort cheese: Roquefort Cheese Bread with Walnuts, 183
rum
Bolo Rei, 257
Holiday Raisin Bread with Candied Peels, 251
Kulich, 248
Persimmon Bread, 219
Rum Raisins, 247
Stolle de Nöel, 256–257
rusks: Sweet Rusks, 281–282
rye breads
Bohemian Black Bread, 75
Cracked Rye Bread, 78
Limpa, 75
Polish Beer Rye Bread, 77
Sauerkraut Rye Bread, 76
Scandinavian Light Rye, 74
Sour Cream Rye, 76
Sunflower Pumpernickel Rye, 77
Swedish Rye Bread, 74

S
saffron: Saffron and Olive Oil Challah, 122
salami: Cheese Salami Bread, 185
salmon: Smoked Salmon Sandwiches, 286
sauerkraut: Sauerkraut Rye Bread, 76
scallions
Fast Winter Salsa, 142
Hot Artichoke Dip, 292
Molded Egg Salad with Lemon Mustard Mayonnaise, 290
seed breads
Moroccan Bread with Sesame and Aniseed (Kisra), 157
Orange-Cumin Bread, 156
Potato Bread with Caraway Seeds, 157
Sunflower Oatmeal Bread, 155
Zuni Indian Bread, 156
sesame seeds
Baked Rye Pretzels with Seeds, 79
Cracked Rye Bread, 78
Dakota Bread, 66
Egg Bagels, 55
Greek Bread, 38
Greek Sweet Bread, 258
Hamburger Buns and Hot Dog Rolls, 56
Jewish Egg Braid or Coil, 52
Jewish Egg Bread, 51
Middle Eastern Lavash, 206
Moroccan Bread with Sesame and Aniseed (Kisra), 157
Old-Fashioned Sesame Wheat Bread, 62
Saffron and Olive Oil Challah, 122
Semolina Country Bread, 105
Toasted Sesame–Whole Wheat Bread, 63
Zo’s 14-Grain Bread, 101
shallots
Apple and Dried Fruit Chutney, 279
Cottage Cheese Dill Bread, 181
Herb Light Rye Bread, 149
Italian Tuna Pâté, 291
Mango Chutney, 279
Mushroom Pâté, 291
Mushrooms Stuffed with Pancetta and Herbs, 151
Polish Beer Rye Bread, 77
Pork Chops with Cranberry Prune Stuffing, 170
Roasted Eggplant Dip, 292
Stuffed-Under-the-Skin Roast Chicken, 179
Tomato Ketchup, 278
Whole Trout with Prosciutto Stuffing, 178
sherry
Confectioners’ Sugar Icing, 218
 Roquefort Cheese Bread with Walnuts, 183
sour cream
Banana Bread, 261
Blueberry Crumb Cake, 230
Bourbon Nut Bread, 264
Cardamom Tea Bread, 266
Cheese Salami Bread, 185
Faux Sourdough Bread, 140
Hungarian Spring Bread, 244
Pasqua Cheese, 289–290
Savory Appetizer Cheesecake, 290
Soft Whole Wheat Dinner Rolls, 60
Sour Cream Bread, 36
Sour Cream Rye, 76
Sour Cream Semolina Bread with Herb Swirl, 150
Suzanne’s Sourdough Starter, 126
Sweet Potato Bread, 167
Whole Wheat Crescent Dinner Rolls, 67
sourdough breads
baking tips, 135
Bruschetta, 285
Bruschetta with Cheese and Honey, 285
Classic Sourdough Rye, 132
Faux Sourdough Bread, 140
French Buttermilk Starter, 128
German Beer Starter, 126
Grape Yeast Natural Starter, 128
Levain Loaf, 135
Next-Day Rye Sourdough Starter, 125
Next-Day White Sourdough Starter, 125
Orange Sourdough Bread with Cranberries, Pecans, and Golden Raisins, 137
Overnight Sourdough Pancakes, 127
Sourdough Banana Nut Bread, 136
Sourdough Bread with Fresh Pears and Walnuts, 137
Sourdough Buckwheat Bread, 134
Sourdough Carrot Poppy Seed Bread, 138
Sourdough Cornmeal Bread, 130
Sourdough Cottage Cheese Bread with Fresh Herbs, 139
Sourdough English Muffins, 141
Sourdough French Bread, 131
Sourdough Pesto Bread, 140
Sourdough Pumpkin Spice Bread, 138
Sourdough Raisin Bread, 136
Sourdough Sunflower Seed Honey Bread, 134
Sourdough Tomato Bread with Feta, 139
Sourdough Whole Wheat Bread, 132
Sourdough Whole Wheat Cinnamon Bread, 133
 starters, tips and techniques for, 129
Suzanne’s Sourdough Starter, 126
White Sourdough Bread, 130
specialty breads
Barley Bread, 84
Brown Rice Flour Bread, 88
Buckwheat-Millet Bread, 83
Chestnut Flour Bread, 83
Chickpea Flour Bread, 86
Cornell Bread, 85
Cornmeal and Hominy Bread, 81
Cornmeal Honey Bread, 81
Orange-Buckwheat Bread, 82
Polenta-Chestnut Bread, 84
Polenta-Sunflower Millet Bread, 82
Quinoa Bread, 85
Teff Honey Bread, 86
Wild Rice Bread, 88
spinach
Feta and Spinach Bread, 187
Mediterranean Pizza, 194
squash
Marinated Fresh Vegetables, 292
Vegetable Frittata, 123
storage, 115, 267
strawberries
Fresh Strawberry Jam, 273
Gluten-Free Berry Bread, 95
Individual Raspberry and Strawberry Summer Puddings, 71
Strawberry Butter, 288
stuffing breads
Chicken Stuffing Bread, 176
Cornmeal Stuffing Bread, 177
Fresh Herb and Nut Stuffing Bread, 176
Fresh Herb Stuffing Bread with Fennel Seed and Pepper, 177
Prosciutto Stuffing Bread, 178
Whole Trout with Prosciutto Stuffing, 178
sunflower seeds
Dakota Bread, 66
Polenta-Sunflower Millet Bread, 82
Sourdough Sunflower Seed Honey Bread, 134
Sunflower Oatmeal Bread, 155
Sunflower Pumpernickel Rye, 77
Three-Seed Whole Wheat Bread, 63
Zuni Indian Bread, 156
sweet potatoes: Sweet Potato Bread, 167
sweet rolls
Hot Cross Buns, 233
Maritozzi Romani, 234
Morning Sticky Buns, 231
Rose Rolls with Rose Buttercream, 232
tips for, 210
Swiss cheese
Buttermilk Cheese Bread, 182
Cheese Salami Bread, 185
Herb and Goat Cheese Toast, 284
Vegetable Frittata, 123
Wine, Bread, and Cheese Soufflé, 123

T
tahini
Hummus, 291
Tahini Bread, 167
tea: Sweet Plum Bread, 221
techniques
chocolate, melting, 237
dinner rolls, shaping, 172
nut processing, 217
oven-baking, 141
shaping long loaves, 111
sourdough starter, 129
tomatoes
Basil-Baked Tomatoes, 293
Cheese Pizza, 193
Fast Winter Salsa, 142
Marinated Olives with Herbs and Sun-Dried Tomatoes, 293
Mediterranean Pizza, 194
Mushroom Ragoût on Croutons, 283
Pissaladière, 197
Sourdough Tomato Bread with Feta, 139
Stuffed Eggplant, 151
Summer Tomato Bruschetta, 285
Suzanne’s Chicago-Style Deep-Dish Pizza, 196
Tomato Bread, 165
Tomato Flatbread with Marjoram, 160
tomato paste
Creole Tomato Bread, 166
Tomato Bread, 165
tomato puree: Tomato Ketchup, 278
tomato sauce
Essential Tomato-Herb Pizza Sauce, 192
Tomato Flatbread with Marjoram, 160
troubleshooting
collapsed top and sides, 29
crease, 29
dough, 28
incomplete baking, 29
ingredient clumping, 29
loaf ballooning, 29
loaf density, 28
loaf paleness, 28
lopsided loaf, 29
squat, domed loaf, 29
sunken top, 28
trout: Whole Trout with Prosciutto Stuffing, 178
tuna: Italian Tuna Pâté, 291
turkey: Smoked Turkey Sandwiches, 285–286

V
vanilla, overview of, 249
vegan breads
Pizza Vegitariana, 192
Vegan Avocado Bread, 171
Vegan Pumpkin Gingerbread, 268
vegetable breads
Balsamic–Caramelized Onion Bread, 165
Black Olive Bread, 164
Carrot Bread with Crystallized Ginger, 174
Creole Tomato Bread, 166
Kale Herb Soda Bread, 169
Pain D’ail, 164
Sweet Potato Bread, 167
Tahini Bread, 167
Tomato Bread, 165
Vibrant Beet Bread, 166
Za’atar Bread, 168
Zucchini Bread, 168
vitamin C
Classic Baguettes, 106
French Whole Wheat Bread, 107
French Whole Wheat Bread with Dried Fruit, 107
 French Whole Wheat Bread with Nuts, 107
Italian Semolina Bread, 120
Pain de Paris, 111
Pane Bigio, 120
Pane di Cereale, 121
volume enhancement with, 87, 105

W
walnuts
Banana Bread, 261
Bourbon Nut Bread, 264
Caramelized Onion and Gorgonzola Pizza, 193
C.R.O.W.W., 212
Fig and Walnut Bread, 162
French Whole Wheat Bread with Nuts, 107
Fresh Herb and Nut Stuffing Bread, 176
Fresh Herb Stuffing Bread with Fennel Seed and Pepper, 177
Greek Christmas Bread, 258
Italian Lemon-Ricotta Bread, 220
Orange Bread with White Chocolate, Apricots, and Walnuts, 216
Parmesan Nut Bread, 184
Pound Cake with Cinnamon and Nuts, 265
Red Wine–Walnut Whole Wheat Baguettes, 161
Roquefort Cheese Bread with Walnuts, 183
Savory Appetizer Cheesecake, 290
Sourdough Bread with Fresh Pears and Walnuts, 137
Sourdough Sunflower Seed Honey Bread, 134
Sourdough Whole Wheat Cinnamon Bread, 133
Sweet Babka with Chocolate Swirl, 226
Toasted Walnut Bread, 155
Walnut Fougasse, 205
Zucchini Bread, 269
watercress
Cucumber and Watercress Sandwiches, 286
Sourdough Cottage Cheese Bread with Fresh Herbs, 139
wheat berries
Cherry–Wheat Berry Bread, 169
Honey Wheat Berry Bread, 99
Sprouted Wheat Berry Bread, 99
wheat germ
Cornbread, 269
Cornell Bread, 85
Cracked Rye Bread, 78
Homestyle White Bread, 22–23
House Bread, 34
 Sampler Country White Loaf, 45
Soft Whole Wheat Dinner Rolls, 60
whiskey: Gluten-Free Dutch Honey Loaf, 94
white breads
Almond Toasts, 285
Artichoke and Mozzarella Crostini, 284
Banana Sandwich Loaf, 39
Beer Bread, 43
Black Olive and Cheese Crostini, 284
Cinnamon Toast Fingers, 284
Coconut Milk White Bread, 40
Country White Bread, 32
Eggnog Bread Pudding, 240
Every-Night Bread Pudding, 240
French Bread, 41
French Sandwich Pain au Lait, 35
Fresh Fruit Bread Pudding, 241
Gluten-Free Buttermilk White Bread, 93
Greek Bread, 38
Herb and Goat Cheese Toast, 284
Homestyle White Bread, 22–23
Honey White Bread, 32
House Bread, 34
Hungarian White Bread with Fennel Seeds, 43
Individual Raspberry and Strawberry Summer Puddings, 71
Individual Warm Apple Charlottes, 70
Instant-Potato Bread, 42
Maple Bacon Bread, 39
Maple Buttermilk Bread, 38
Milk Bread, 34
Mushrooms Stuffed with Pancetta and Herbs, 151
My Favorite Grilled Cheese Sandwich, 65
Old-Fashioned Potato Bread, 42
Pear Brown Betty, 53
Pork Chops with Cranberry Prune Stuffing, 170
Prune Bread Pudding, 240
Sour Cream Bread, 36
Stuffed Baked Apples with Maple Crème Fraîche, 53
Stuffed Eggplant, 151
Stuffed-Under-the-Skin Roast Chicken, 179
Summer Tomato Bruschetta, 285
Vienna Bread, 41
Yogurt Bread, 36
white chocolate
Gluten-Free Double Chocolate Chip Bread, 95
Orange Bread with White Chocolate, Apricots, and Walnuts, 216
White and Dark Chocolate Tea Cake, 263
 White Chocolate Sauce, 240
white wine
Fondue Neuchâtel, 65
Maritozzi Romani, 234
Mushroom Ragoût on Croutons, 283
Olive Oil–Pine Nut Bread, 152
Wine, Bread, and Cheese Soufflé, 123
Wine Focaccia, 201
whole wheat bread mix
Green Chile Bread, 161
Red Wine–Walnut Whole Wheat Baguettes, 161
Tomato Flatbread with Marjoram, 160
whole wheat breads
100% Whole Wheat Bread, 68
Bruschetta, 285
Bruschetta with Cheese and Honey, 285
Buttermilk Whole Wheat Bread, 60
Cinnamon Toast Fingers, 284
Coffee Molasses Wheat Bread, 66
Cracked Wheat Bread, 72
Dakota Bread, 66
dough stickiness, 64
Eggnog Bread Pudding, 240
Every-Night Bread Pudding, 240
“five-in-one” kernels, 69
Flax Seed Whole Wheat Bread, 64
Fresh Fruit Bread Pudding, 241
Fresh Herb Bread, 160
Graham Bread, 72
Healthy Whole Wheat Challah, 61
Herb and Goat Cheese Toast, 284
High-Protein Whole Wheat Bread, 62
Honey Whole Wheat Bread, 59
Individual Warm Apple Charlottes, 70
Irish Potato Brown Bread, 64
Light Whole Wheat Bread, 59
Lou’s Daily Bread, 61
Mushrooms Stuffed with Pancetta and Herbs, 151
My Favorite Grilled Cheese Sandwich, 65
Old-Fashioned Sesame Wheat Bread, 62
Pear Brown Betty, 53
Pork Chops with Cranberry Prune Stuffing, 170
Prune Bread Pudding, 240
Soft Whole Wheat Dinner Rolls, 60
Spelt Bread, 69
storing, 87
Stuffed Baked Apples with Maple Crème Fraîche, 53
 Stuffed Eggplant, 151
Stuffed-Under-the-Skin Roast Chicken, 179
Summer Tomato Bruschetta, 285
Tecate Ranch Whole Wheat Bread, 68
Three-Seed Whole Wheat Bread, 63
tips for, 64
Toasted Sesame–Whole Wheat Bread, 63
White Whole Wheat Bread, 69
Whole Wheat Crescent Dinner Rolls, 67
Whole Wheat Cuban Bread, 26–27
wine
Alsatian Kugelhopf, 227
Fondue Neuchâtel, 65
Maritozzi Romani, 234
Mushroom Ragoût on Croutons, 283
Olive Oil–Pine Nut Bread, 152
Spicy Pear Bread, 222
Wine, Bread, and Cheese Soufflé, 123
Wine Focaccia, 201
Worcestershire sauce
Avocado and Bacon Sandwiches, 286
Welsh Rabbit, 65
Wine, Bread, and Cheese Soufflé, 123

Y
yeast
dark sweet spices and, 213
overview of, 201
yogurt
Coffee–Kahlua Pound Cake, 265
Gluten-Free Berry Bread, 95
Gluten-Free Double Chocolate Chip Bread, 95
Granola Breakfast Bread, 261
Hot Artichoke Dip, 292
Mushrooms Stuffed with Pancetta and Herbs, 151
Naan, 206
White and Dark Chocolate Tea Cake, 263
Yogurt Bread, 36

Z
za’atar seasoning: Za’atar Bread, 168
zucchini
Marinated Fresh Vegetables, 292
Pizza Vegitariana, 192
Vegetable Frittata, 123
Zucchini Bread, 168, 269

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© 2024 Quarto Publishing Group USA Inc.

Text © 2000, 2024 Beth Hensperger
Illustrations © 2000, 2024 Kristin Hurlin

First Published in 2000 by The Harvard Common Press. This updated edition published in 2024 by
The Havard Common Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D,
Beverly, MA 01915, USA.
T (978) 282-9590 F (978) 283-2742

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ISBN: 978-0-7603-9329-1

Digital edition published in 2024

eISBN: 978-0-7603-9330-7

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Cover Design: Samantha J. Bednarek, samanthabednarek.com

Page Layout: tabula rasa graphic design
Illustration: Kristin Hurlin

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