Books : The All New Ultimate Bread Machine Cookbook : Excerpts

From Chapter Two

How Does a Bread Machine Work?
The bread machine is the only appliance available for consumer use that can take basic ingredients and, with the push of a button, and no further human intervention, convert them into food automatically. Although the basic process is ages old, the method is most definitely based on twenty-first-century technology.

Bread machines are rated by the size loaf that they can make, and are available in a variety of sizes starting with one pound (small), one and a half pound (regular), two pounds (large), and two and a half pounds (extra-large). Most machines today can make different- sized loaves, usually one and a half and two pounds. The recipes in this book are for these two sizes, and are designated Regular (one and a half pounds) and Large (two pounds). The dough-only recipes are a standard size, and can be used in all machines one and a half pounds (regular), up to two and a half pounds (extra-large).

After carefully measuring the ingredients, adding them to the pan, and locking it in place, you then select the type of bread you are preparing, which, in turn, determines the cycle times. After start is pressed, most bread machines begin mixing and kneading the ingredients immediately, while others may have a preheating cycle to warm the ingredients to at least room temperature, if they are not warm enough. After the first kneading, the bread machine stops, and the dough rises while the program continues. At a predetermined moment, the bread machine will knead for a second time, then rest for the final rise and shaping. After rising for a second time, the bread machine will automatically bake the dough into a golden loaf of bread.

Most bread machines include such basic features as a delay-bake function, which allows you to place the ingredients in the bread machine and set a timer that will delay the breadmaking process for up to twelve hours. This is great when you want to enjoy hot baked bread straight from the oven for breakfast, for example. Another important feature is the dough-only program, which does everything but bake the dough. This program is used for making yeast dough, which can be turned into, among other things, rolls or pizza which can then be baked in a regular oven.

Working with Dough
One of the greatest pleasures of owning a bread machine is being able to make an endless variety of hand-shaped breads. The machine does all of the work, while you take all the credit! The following are some guidelines to follow in order to achieve the best possible results.

Always remember to set the bread machine on the manual or dough setting when you plan to hand shape and bake using a conventional oven. Most bread machines finish the cycle with a partial rise, and mark the end of the cycle with a beeping sound.

While the dough is still in the pan, punch it down with your knuckles. Scoop the collapsed dough from the pan and place on the floured work surface. If sticky, sprinkle lightly with flour. Since the gluten is taut, let the dough rest a few minutes. If you find, when working yeast dough, that it keeps on springing back when stretched, let it sit a few minutes longer to allow the gluten to relax. Once the dough begins to cooperate, you can begin shaping it as specified in the recipe.

Place the shaped dough in or on the appropriate pan and cover with a clean kitchen cloth, so that the dough?s surface does not dry out and form a hard, dry skin. The dough should rise in a warm (80 to 90 degrees), draft-free location until doubled in bulk. This can take anywhere from forty-five minutes to two hours, depending on the weather, the room temperature, and the type of dough. Sweet dough and doughs with greater fat content usually take longer to rise. You cannot and should not rush the rising process. If the dough does not rise sufficiently before being baked, the bread will be tough. The best way to determine that the dough has risen sufficiently is to perform the ripeness test. Lightly touch the shaped, risen dough with your finger tip. If an indentation remains, the dough has risen sufficiently and is ready to be baked.

Unless otherwise specified, yeast dough should be baked on the center rack of a preheated oven. Be sure to keep the oven door closed during the first few minutes, since the yeast dough goes through one final, very quick rise called oven spring. This is what gives many breads and baked goods that distinct, crowned look. If the bread browns too quickly, cover the top with a tented piece of foil.

Sometimes, when baking European-style bread, I will place a few ice cubes on the bottom of the oven, so that they create steam as they melt. The steam helps set the crust during the first few minutes of baking, making it chewier and harder.

The most accurate way to tell when the bread is done is by inserting an instant-read thermometer in the center of the bread. Instant-read thermometers are available at most housewares stores. When the thermometer registers 180 to 190 degrees, remove the bread from the oven and let cool on a wire rack to room temperature. Another way to check whether the bread is done is to tap the bottom of the baked loaf. If it has a hollow sound to it, it is most likely done.

Since yeast dough continues baking as it cools, do not cut the bread until it is cool enough to handle, pizza being the exception to the rule.

Storing and Freezing Bread and dough
One of the greatest pleasures of home-baked bread, after that of the heavenly aroma, is that you control what goes into the loaf; all your breads will be free of artificial ingredients and preservatives. Homemade bread, however, has a limited shelf life?one to two days?when wrapped in plastic or foil. If you find yourself stockpiling bread, you can freeze it by wrapping it tightly in plastic or foil, then storing in an airtight plastic bag in the freezer for up to eight weeks. To defrost, remove from the plastic bag and let defrost at room temperature, partially unwrapped. Do not store bread in the refrigerator; it will dry out.

Yeast dough for pizza, rolls, and other uses can also be made beforehand and frozen up to one month. To do so, punch the dough down to deflate. Pat into a flat, one-inch-thick disk and place in an airtight plastic bag. Remove from the freezer and thaw overnight before using.

Gluten-Free Baking
After reading so much about the importance of using high-gluten wheat flour to achieve the best results, it may seem contradictory to talk about gluten-free baking. While wheat flour is necessary for making traditional breads and yeast doughs, there are hundreds of thousands of people worldwide who are allergic to the gluten found in wheat and other grains. Many of the individuals suffer from celiac sprue disease, which, although first reported in the first or second century, still remains without a cure. The best known way of living with the disease is by following a strict gluten-free diet. Naturally, all forms of bread and baked goods as we know them are restricted. However, thanks to the dedicated work of certain individuals and companies, people suffering from celiac sprue disease can now make a wide variety of breads and baked goods using a bread machine and gluten-free ingredients.

Celiacs can call toll-free at 1-800-4-CELIAC (1-800-423-5422) to request a special brochure of gluten-free bread recipes or to speak to a home economist who can provide gluten-free baking assistance. Information is available twenty-four hours a day.

Bette Hagman, an author and lecturer who has celiac sprue disease, has written a series of highly acclaimed cookbooks of gluten-free recipes: The Gluten-Free Gourmet, More from the Gluten-Free Gourmet, and Gluten-Free Gourmet Cooking, Fast and Healthy. A new book of gluten-free bread recipes will be published in 1999. Besides being a valuable source of information on maintaining a gluten-free diet, these books also provide recipes for gluten-free breads and other baked goods that can be made with a bread machine.

Most gluten-free ingredients can be purchased at your local health-food store; I have included for your convenience two mail-order sources which can be found on page 199.

Problem Solving
By following the instructions and guidelines provided in this book, you should be able to achieve excellent results with your bread machine. In the event you run into any problems or have any questions, refer to the chapter on troubleshooting, page 192. Nevertheless, before using your bread machine for the first time, you should read the owner?s manual and all of the printed materials provided by the manufacturer in order to familiarize yourself with the operation of the appliance.

If you do run into problems and all else fails, bear in mind that all reputable manufacturers have a staff of trained product specialists who are available to assist you with any technical and baking questions that you may have. The larger ingredient companies that manufacture yeast and flour also have trained home economists to assist you with baking-related questions. A list of bread-machine manufacturers? customer-service phone numbers, as well as those for the major ingredient companies, can be found on pages 197 to 198.

Getting Started
Congratulations! Now that you have read all of this information, you are ready to make your first loaf of bread. The following recipes are from my personal collection. Many are for breads and baked goods that I have eaten over the years and adapted for making in the bread machine for my family and friends. I sincerely hope that you will enjoy them as much as we do.

Part Two: Recipes

White-Bread Crowd Pleasers

A good place to start when making bread is with the most basic of recipes, white bread. Much maligned over the years as being tasteless and all fluff, good white bread can be substantial and pleasing. It is also the basis for endless variations with the addition of fruits, nuts, spices, and herbs. The recipes in this chapter provide a broad sampling of white breads, from basic white to a very chocolatey, walnut brownie bread.

White bread flour is also an all-natural food product without any artificial preservatives. As required by U.S. law, it is fortified and contains niacin, iron, thiamine, riboflavin, and folic acid. A good source of complex carbohydrates, breads made from white flour also provide a valuable source of soluble fibers which help lower cholesterol.

Homey White Bread

Every bread baker needs to have at least one good recipe for basic white bread with a thin, golden crust and a light crumb in their card file. This is mine, the sort of loaf you can set on the table with jars of peanut butter and grape jelly, and a quart of icy cold milk to wash it all down.

Regular Loaf Large Loaf
Water 1/2 cup 1/2 cup
Milk 2/3 cup 1 cup
Unsalted butter or vegetable oil 4 teaspoons 2 tablespoons
Salt 1 1/4 teaspoons 1 1/2 teaspoons
Sugar 4 teaspoons 2 tablespoons
Bread flour 3 cups 4 cups
Dry yeast 2 1/4 teaspoons 2 1/4 teaspoons
12 slices 16 slices

1. All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F. If using butter, cut into small cubes. Add ingredients in the order specified in your bread machine owner?s manual.

2. Select white or basic bread and normal or medium crust.

3. Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing.

Approximate Nutritional Analysis per Slice: 126 calories, 4 g protein, 23 g carbohydrates, 1 g fiber, 2 g fat, 1 mg cholesterol, 33 mg potassium, 185 mg sodium.

Variations: Substitute honey for the sugar. For a regular loaf add 4 teaspoons; for a large loaf add 2 tablespoons. The resulting bread will have a mellow flavor and a more golden crumb.

Sometimes, when I am in the mood for a basic loaf of bread with crunch and fiber, I?ll add some wheat germ to this recipe. When making a regular loaf add 1/3 cup of wheat germ; 1/2 cup for a large loaf. For a sweeter loaf, use wheat germ flavored with honey.

Variation: Known for their excellent bread, French bakers will sometimes add small amounts of rye flour to their basic white-flour breads, as a way to enhance the texture and aroma of the crumb while, at the same time, strengthening the dough. When this technique is used in bread machines, the rye flour can help reduce the incidence of wrinkled tops. You may wish to try this technique if you have some rye flour handy. Add 2 tablespoons to any regular loaf recipe and 3 tablespoons to a large loaf.

Old-Fashioned Buttermilk White

Adding buttermilk to farmhouse loaves was an act of thriftiness on the part of the farm wife, using up the buttermilk that remained after churning butter. Perhaps not as popular as in years gone by, buttermilk gives bread a special tenderness and mellow flavor.

Regular Loaf Large Loaf
Water 1/3 cup 1/3 cup
Buttermilk 3/4 cup 1 cup
Unsalted butter or vegetable oil 2 tablespoons 3 tablespoons
Salt 1 1/2 teaspoons 1 1/2 teaspoons
Dark brown sugar 4 teaspoons 2 tablespoons
Bread flour 3 cups 4 cups
Dry yeast 2 1/4 teaspoons 1 tablespoon
12 slices 16 slices

2. Select white or basic bread and normal or medium crust.

3. Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing.

Approximate nutritional analysis per slice: 128 calories, 4 g protein, 22 g carbohydrates, 1 g fiber, 3 g fat, 6 mg cholesterol, 39 mg potassium, 284 mg sodium.

Variations: Substitute honey for the sugar. For a regular loaf add 4 teaspoons; for a large loaf add 2 tablespoons. The resulting bread will have a mellow flavor and a more golden crumb.

Real Farmhouse Potato Bread

Eaten boiled, baked, fried, and mashed, the humble potato of the Incas has been called upon over the centuries to feed entire nations. In fact, when flour was in short supply on pioneer homesteads and piles of potatoes in the root cellar abundant, many were boiled and mashed to add to bread dough.

With a fluffy, soft crumb, this is a very distinctive loaf that holds up well for sandwiches or spread thick with homemade preserves.

Regular Loaf Large Loaf
Potato water (reserved) 1/2 cup 3/4 cup
Milk 1/3 cup 1/2 cup
Unsalted butter or vegetable oil 4 teaspoons 2 tablespoons
Russet potato, large 1 1
Salt 1 1/2 teaspoons 2 teaspoons
Sugar 4 teaspoons 2 tablespoons
Bread flour 3 cups 4 cups
Dry yeast 2 1/4 teaspoons 1 tablespoon
12 slices 16 slices

1. Prepare mashed potato. Peel and cut a large russet potato into chunks. Place in a small saucepan and fill with just enough water to cover. Bring to a boil and cook until soft. Drain, reserve liquid; if necessary, add additional water until you have the amount specified in the recipe. Mash the potato until smooth, reserving 1/2 cup for a regular loaf and I cup for a large loaf.

2. All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F. If using butter, cut into small cubes. Add ingredients in the order specified in your bread machine owner?s manual.

3. Select white or basic bread and normal or medium crust.

4. Remove baked loaf from pan at the end of the baking cycle and cool on a wire rack at least one hour before slicing.

Approximate nutritional analysis per slice: 129 calories, 4 g protein, 20 g carbohydrates, 1 g fiber, 2 g fat, 1 mg cholesterol, 43 mg potassium, 5 mg sodium.

Variations: The addition of seeds like poppy or caraway add a nice country crunch to this bread. Add 11/2 tablespoons of either to the regular loaf, or 2 tablespoons when making a large loaf.

Fresh-snipped or dried dill or chives also pair perfectly with this bread, with or without seeds. Add 2 tablespoons fresh-snipped dill or chives, or 2 teaspoons dried when making the regular loaf or 3 tablespoons fresh-snipped dill or 1 tablespoon dried for the large loaf recipe.

Chocolatey Walnut-Brownie Bread

Rich and chocolatey, this bread draws crowds even before it?s out of the machine. Like a good, chewy brownie, it?s chock-full of walnuts. Great eaten alone or slathered with peanut butter, slices of this bread will be the hands-down winner during brown-bag trading sessions around the lunchroom table.

Regular Loaf Large Loaf
Water 1/3 cup 1/2 cup
Milk 2/3 cup 1 cup
Unsalted butter 5 tablespoons 7 tablespoons
Salt 1 teaspoon 1 1/4 teaspoons
Dark-brown sugar 1/3 cup packed 1/2 cup packed
Unsweetened cocoa 5 tablespoons 8 tablespoons
Bread flour 3 cups 4 cups
Dry yeast 2 1/4 teaspoons 1 tablespoon
Chopped walnuts, lightly toasted 2/3 cup 1 cup
12 slices 16 slices

1. All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F. Cut butter into small cubes. Add ingredients in the order specified in your bread machine owner?s manual. Walnuts can be added 5 minutes before the end of the last kneading cycle.

2. Select white or basic bread and light crust.

3. Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing.

Approximate nutritional analysis per slice: 212 calories, 6 g protein, 28 g carbohydrates, 2 g fiber, 10 g fat, 14 mg cholesterol, 115 mg potassium, 188 mg sodium.