The Bread Lover's Bread Machine Cookbook Part 20

11/2-POUND LOAF1 cup white flour sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/4 cup b.u.t.termilk cup b.u.t.termilk1 large eggGrated zest of 1 orange2 tablespoons unsalted b.u.t.ter, melted2 cups bread flour1/2 cup whole wheat flour cup whole wheat flour1/2 cup buckwheat flour cup buckwheat flour3 tablespoons light brown sugar11/2 teaspoons salt teaspoons salt11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast teaspoons SAF yeast or 2 teaspoons bread machine yeast2-POUND LOAF11/4 cups white flour sourdough starter cups white flour sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/2 cup b.u.t.termilk cup b.u.t.termilk1 large eggGrated zest of 1 orange3 tablespoons unsalted b.u.t.ter, melted22/3 cups bread flour cups bread flour2/3 cup whole wheat flour cup whole wheat flour2/3 cup buckwheat flour cup buckwheat flour31/2 tablespoons light brown sugar tablespoons light brown sugar2 teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast

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

[image]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.)

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.

11/2-POUND LOAF1 cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/2 cup fat-free milk cup fat-free milk1/4 cup margarine, cut into pieces cup margarine, cut into pieces1 cup bread flour2 cups whole wheat flour1/4 cup dark brown sugar cup dark brown sugar1/3 cup raw sunflower seeds cup raw sunflower seeds2 tablespoons chopped walnuts11/2 teaspoons salt teaspoons salt11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast teaspoons SAF yeast or 2 teaspoons bread machine yeast2-POUND LOAF11/3 cups sourdough starter cups sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter2/3 cup fat-free milk cup fat-free milk1/3 cup margarine, cut into pieces cup margarine, cut into pieces11/2 cups bread flour cups bread flour21/2 cups whole wheat flour cups whole wheat flour1/3 cup dark brown sugar cup dark brown sugar1/2 cup raw sunflower seeds cup raw sunflower seeds3 tablespoons chopped walnuts2 teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast

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

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.

11/2- POUND LOAF11/2 cups raisins cups raisins1/2 cup sourdough starter cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/2 cup fat-free milk cup fat-free milk2 large eggs2 tablespoons margarine, cut into pieces3 cups bread flour2 tablespoons sugar11/2 teaspoons salt teaspoons salt1 teaspoon SAF yeast or 11/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF13/4 cup raisins cup raisins3/4 cups sourdough starter cups sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter2/3 cup fat-free milk cup fat-free milk2 large eggs3 tablespoons margarine, cut into pieces4 cups bread flour21/2 tablespoons sugar tablespoons sugar2 teaspoons salt11/4 teaspoons SAF yeast or 1 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast teaspoons bread machine yeast

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

[image]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.

[image]Place the raisins in a bowl and cover with hot water. Let stand for 11/2 hours at room temperature to soften. Drain the raisins and pat as dry as possible, as any moisture will be incorporated into the dough. hours at room temperature to soften. Drain the raisins and pat as dry as possible, as any moisture will be incorporated into the dough.

VARIATION.

Sourdough Olive Bread For either size loaf, delete the raisins from the recipe and reduce the salt to 3 3/4 teaspoon. In Step 2, add 1 teaspoon. In Step 2, add 11/4 cups pitted and halved black olives and cups pitted and halved black olives and 1 1/2 cup pitted and halved green olives (drain on paper towels before adding) in place of the raisins. Continue as directed. cup pitted and halved green olives (drain on paper towels before adding) in place of the raisins. Continue as directed.

SOURDOUGH BANANA NUT BREAD.

This is a really nice sweet and sour bread with lots of goodies in it. It is good for peanut b.u.t.ter and jelly or smoked turkey or Black Forest ham sandwiches, or for toast.

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

11/2- POUND LOAF1/2 cup sourdough starter cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/4 cup b.u.t.termilk cup b.u.t.termilk1/2 cup sliced bananas cup sliced bananas1 large egg2 tablespoons nut oil21/2 cups bread flour cups bread flour1/2 cup whole wheat flour cup whole wheat flour1/2 cup chopped macadamia nuts or pecans cup chopped macadamia nuts or pecans3 tablespoons chopped dried pineapple or dates2 tablespoons light brown sugar11/4 teaspoons salt teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF3/4 cups sourdough starter cups sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/2 cup b.u.t.termilk cup b.u.t.termilk2/3 cup sliced bananas cup sliced bananas1 large egg3 tablespoons nut oil31/3 cups bread flour cups bread flour2/3 cup whole wheat flour cup whole wheat flour2/3 cup chopped macadamia nuts or pecans cup chopped macadamia nuts or pecans4 tablespoons chopped dried pineapple or dates3 tablespoons light brown sugar11/2 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

SOURDOUGH BREAD WITH FRESH PEARS AND WALNUTS.

I adore pears in any type of baking. Greeks, Chinese, French, and Italians all sing the praises of the pear in their cooking. For this recipe, be sure to get firm, under ripe pears that will hold up during baking, such as a Bartlett, D'Anjou, or the russet Bosc, which is described as a b.u.t.tery pear that does not melt. adore pears in any type of baking. Greeks, Chinese, French, and Italians all sing the praises of the pear in their cooking. For this recipe, be sure to get firm, under ripe pears that will hold up during baking, such as a Bartlett, D'Anjou, or the russet Bosc, which is described as a b.u.t.tery pear that does not melt.

11/2- POUND LOAF3/4 cup sourdough starter cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/3 cup b.u.t.termilk cup b.u.t.termilk11/2 teaspoons vanilla extract teaspoons vanilla extract2 tablespoons b.u.t.ter, cut into pieces3 cups bread flour1/3 cup rolled oats cup rolled oats3 tablespoons light brown sugar1/3 cup walnuts cup walnuts2 teaspoons apple pie spice11/2 teaspoons salt teaspoons salt11/4 teaspoons SAF yeast or 1 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast teaspoons bread machine yeast11/2 cups peeled, cored, and chopped fresh pear (1 to 2 large pears) cups peeled, cored, and chopped fresh pear (1 to 2 large pears)2-POUND LOAF1 cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/2 cup b.u.t.termilk cup b.u.t.termilk2 teaspoons vanilla extract3 tablespoons b.u.t.ter, cut into pieces4 cups bread flour1/2 cup rolled oats cup rolled oats4 tablespoons light brown sugar1/2 cup walnuts cup walnuts1 tablespoon apple pie spice2 teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast2 cups peeled, cored, and chopped fresh pear (about 2 large pears)

[image]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.

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

[image]The Right Ingredient: About SaltWhile salt isn't truly required as a flavor enhancer, it is considered an essential ingredient for its ability to accent other flavors in the bread. A lack of salt is very noticeable as a flat taste in a finished loaf. Salt also plays another important role; the little bit that most bread recipes call for acts as a stabilizer so that the yeast does not over ferment. It helps to condition and toughen the protein strands so that they do not break easily during the rising process and the dough expands smoothly. Too much salt can inhibit yeast activity, though, so be sure you use the exact amount called for in a recipe.If you are on a salt-restricted diet and wish to reduce the salt in a recipe, be sure to reduce the yeast measurement proportionally or use the full amount of a lite salt. Without the right amount of salt, the dough will rise too fast. This is especially true in the environment of the bread machine, which is warm and very hospitable to the yeast.Plain iodized table salt (mechanically removed from rock salt deposits with pota.s.sium iodine and magnesium silicate added to prevent caking) and fine sea salt (from saline deposits at the edge of the sea, containing no preservatives or anti-caking agents) can be used interchangeably in recipes. I prefer the flavor of a fine-grind sun-evaporated sea salt, and even call for fine sea salt in some country breads in which the flavor of each ingredient is so integral to the finished loaf. Sun-evaporated, unrefined sea salts retain their complementary minerals, calcium, pota.s.sium, and magnesium, which gives them a distinct flavor reminiscent of the sea. I like fine La Baleine, an iodized sun-evaporated sea salt from the Mediterranean, or Balboa fine-crystal salt from San Francis...o...b..y. An entire line of different salts for the gourmet bread-maker are available by mail order, including pretzel salt, extra fine salt for focaccia and breadsticks, Maldon Crystal Sea Salt from England (it has pyramid-shaped flakes), good for use in bread as well as for sprinkling, and Fleur de Sel De Guerande from Brittany. Fleur de sel Fleur de sel, literally "flower of salt," is gathered off the top layer of salt that collects in sun-evaporation pans over the water. It is known as "the caviar of salts," and used as a condiment rather than an ingredient. The pretty white crystals can be sprinkled directly onto sweet b.u.t.ter that has been spread on pain de campagne pain de campagne, for example. Another exceptional salt is Light Grey Celtic Sea Salt, which is a bit moist and gets ground in a salt mill; it is a favorite with specialty artisan bakers. Kosher salt (which is mined, but contains no additives) is less salty than regular salts and a favorite of ethnic bakers. Along with coa.r.s.e sea salt kosher salt must be ground before being used in dough (it won't dissolve), otherwise it may be sprinkled in its larger pieces on top of focaccia, bagels, pretzels, and breadsticks before baking, for a pretty finishing touch.When you are using the Delay Timer to make bread, add the salt to the bread pan just after you've added the liquid, at the beginning of the dry ingredients. The flour then acts as a buffer between the salt and the yeast, so that the salt does not inhibit the yeast as the ingredients are sitting in the pan. Some recipes and owner's manuals say that salt and yeast should never come in contact, but I find this precaution necessary only when using the Delay Timer. If you are mixing and baking the bread right away, it really doesn't matter what comes in contact with what. As you can see from my recipes, in fact, I usually add the salt and yeast next to one another at the end; I believe the salt gets distributed more evenly this way. The flour then acts as a buffer between the salt and the yeast, so that the salt does not inhibit the yeast as the ingredients are sitting in the pan. Some recipes and owner's manuals say that salt and yeast should never come in contact, but I find this precaution necessary only when using the Delay Timer. If you are mixing and baking the bread right away, it really doesn't matter what comes in contact with what. As you can see from my recipes, in fact, I usually add the salt and yeast next to one another at the end; I believe the salt gets distributed more evenly this way.

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, like the French b.u.t.termilk.

11/2- POUND LOAF1/2 cup cup French b.u.t.termilk Starter French b.u.t.termilk Starter, or any white flour sourdough starter3/4 cup orange juice cup orange juice2 tablespoons b.u.t.ter, cut into pieces31/4 cups bread flour cups bread flour3 tablespoons sugar1 teaspoon salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast1/2 cup dried cranberries cup dried cranberries1/3 cup golden raisins cup golden raisins1/3 cup chopped pecans cup chopped pecans2-POUND LOAF3/4 cup cup French b.u.t.termilk Starter French b.u.t.termilk Starter, or any white flour sourdough starter1 cup orange juice3 tablespoons b.u.t.ter, cut into pieces41/4 cups bread flour cups bread flour1/4 cup sugar cup sugar11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2/3 cup dried cranberries cup dried cranberries1/2 cup golden raisins cup golden raisins1/2 cup chopped pecans cup chopped pecans

[image]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.

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

SOURDOUGH PUMPKIN SPICE BREAD.

My girlfriend Suzanne and I like to order some of our spices in bulk from McCormick. This last batch included a pound of apple pie spice mixture-a combination of cinnamon, nutmeg, and allspice-which is now in everything sweet that I bake. I ended up developing and making this recipe for Halloween. Serve this bread with cream cheese and Spiced Vanilla Honey Spiced Vanilla Honey or or Cinnamon Date Cheese Cinnamon Date Cheese.

11/2- POUND LOAF3/4 cup sourdough starter cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1 cup canned pumpkin puree1/4 cup water cup water2 tablespoons vegetable or nut oil31/2 cups bread flour cups bread flour3 tablespoons dark brown sugar2 teaspoons apple pie spice11/2 teaspoons salt teaspoons salt11/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1 cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter11/3 cups canned pumpkin puree cups canned pumpkin puree1/3 cup water cup water3 tablespoons vegetable or nut oil41/2 cups bread flour cups bread flour1/4 cup dark brown sugar cup dark brown sugar1 tablespoon apple pie spice13/4 teaspoons salt teaspoons salt11/2 teaspoons SAF yeast or 1 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast teaspoons bread machine yeast

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

SOURDOUGH CARROT POPPY SEED BREAD.

Carrots, poppy seeds, and dried apricots make one of my favorite breads, good for breakfast as well as dinner.

11/2-POUND LOAF3/4 cup sourdough starter cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/2 cup b.u.t.termilk cup b.u.t.termilk11/2 tablespoons olive or walnut oil tablespoons olive or walnut oil21/2 cups bread flour cups bread flour1/2 cup whole wheat flour cup whole wheat flour11/4 cups shredded raw carrots cups shredded raw carrots2 tablespoons minced dried apricots1 tablespoon poppy seeds1 tablespoon sugar11/2 teaspoons salt teaspoons salt11/4 teaspoons SAF yeast or 1 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1 cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter2/3 cup b.u.t.termilk cup b.u.t.termilk2 tablespoons olive or walnut oil31/3 cups bread flour cups bread flour2/3 cup whole wheat flour cup whole wheat flour11/2 cups shredded raw carrots cups shredded raw carrots3 tablespoons minced dried apricots11/4 tablespoons poppy seeds tablespoons poppy seeds11/4 tablespoons sugar tablespoons sugar2 teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast

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

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 subst.i.tute chives for the watercress. Be sure to slice this bread with a serrated bread knife, since the crumb is delicate when the bread is fresh. 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.

11/2-POUND LOAF3/4 cup sourdough starter cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter3/4 cup cottage cheese cup cottage cheese2 tablespoons olive oil3 cups bread flour1/4 cup chopped fresh watercress leaves, loosely packed cup chopped fresh watercress leaves, loosely packed1 tablespoon chopped fresh chives1 tablespoon chopped fresh basil1 tablespoon chopped fresh dill2 teaspoons chopped fresh marjoram1/4 teaspoon dried lemon rind or teaspoon dried lemon rind or 1 1/2 teaspoon fresh lemon zest teaspoon fresh lemon zest11/2 teaspoons salt teaspoons salt11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast teaspoons SAF yeast or 2 teaspoons bread machine yeast2-POUND LOAF1 cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1 cup cottage cheese3 tablespoons olive oil4 cups bread flour1/4 cup chopped fresh watercress leaves, loosely packed cup chopped fresh watercress leaves, loosely packed1 tablespoon chopped fresh chives1 tablespoon chopped fresh basil1 tablespoon chopped fresh dill2 teaspoons chopped fresh marjoram1/4 teaspoon dried lemon rind or teaspoon dried lemon rind or 1 1/2 teaspoon fresh lemon zest teaspoon fresh lemon zest2 teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast

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

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 subst.i.tute crumbled fresh goat cheese for the feta, if you like.

11/2-POUND LOAF3/4 cup sourdough starter cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter3/4 cup chopped canned tomatoes with some liquid cup chopped canned tomatoes with some liquid2 tablespoons olive oil3 cups bread flour2/3 cup crumbled feta cheese cup crumbled feta cheese1/2 teaspoon salt teaspoon salt11/4 teaspoons SAF yeast or 1 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1 cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter3/4 cup chopped canned tomatoes with some liquid cup chopped canned tomatoes with some liquid3 tablespoons olive oil4 cups bread flour3/4 cup crumbled feta cheese cup crumbled feta cheese3/4 teaspoon salt teaspoon salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on 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.

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

SOURDOUGH PEs...o...b..EAD.

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, found in the produce section or with the fresh pasta selection at the supermarket. Pesto has a pungent nature and is excellent with farinaceous foods like bread and pasta. Here it is added into the dough. Serve this herb bread before dinner with wine, or as a complement to Italian meals.

11/2-POUND LOAF1 cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/3 cup fat-free milk cup fat-free milk2 tablespoons olive oil3 tablespoons pesto3 cups bread flour1 tablespoon sugar11/2 teaspoons garlic powder teaspoons garlic powder1 teaspoon dried marjoram1 teaspoon dried basil1 teaspoon salt11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast teaspoons SAF yeast or 2 teaspoons bread machine yeast2-POUND LOAF11/3 cups sourdough starter cups sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/2 cup fat-free milk cup fat-free milk3 tablespoons olive oil1/4 cup pesto cup pesto4 cups bread flour11/2 tablespoons sugar tablespoons sugar13/4 teaspoons garlic powder teaspoons garlic powder11/4 teaspoons dried marjoram teaspoons dried marjoram11/4 teaspoons dried basil teaspoons dried basil11/2 teaspoons salt teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast

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

SOURDOUGH ENGLISH m.u.f.fINSMakes 1 dozen 3-inch m.u.f.fins These English m.u.f.fins are tangy, just as they should be. Keep a stash in the freezer so that you won't have to buy them at the grocery store. Homemade English m.u.f.fins are worth the work. I found an old-fashioned smooth-rimmed biscuit cutter with a tiny red handle at a tag sale at my local church that I use just for these m.u.f.fins. They are fantastic with Lemon Curd with Mint Lemon Curd with Mint. Split with a fork or with your fingers.

11/2- OR 2-POUND-LOAF MACHINES1 cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/2 cup fat-free milk cup fat-free milk2 tablespoons unsalted b.u.t.ter, melted1 large egg33/4 cups bread flour cups bread flour11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast1/3 cup yellow cornmeal or coa.r.s.e semolina, for sprinkling cup yellow cornmeal or coa.r.s.e semolina, for sprinkling

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

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

[image]Preheat an electric griddle to 350 or 375F, 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 m.u.f.fins on the hot griddle. Cook for about 10 minutes on each side, turning when they are quite brown. English m.u.f.fins take time to bake all the way through, and will swell and be very puffy while baking. Remove the m.u.f.fins from the griddle with a spatula and cool on a rack.

[image]Leftover Bread Cookery: Stratas Stratas (Savory Bread Puddings) (Savory Bread Puddings)Strata is a culinary term coined in the 1950s for an old-fashioned ca.s.serole composed of layers of ingredients, the same technique used for constructing a lasagne or quiche, except that bread is used as the main starch. If you have never made a savory bread pudding is a culinary term coined in the 1950s for an old-fashioned ca.s.serole composed of layers of ingredients, the same technique used for constructing a lasagne or quiche, except that bread is used as the main starch. If you have never made a savory bread pudding strata strata, it can sound unusual, but the results are spectacular. Stratas Stratas are real convenience foods. are real convenience foods.Some can be a.s.sembled up to 12 hours ahead of time and refrigerated. They make a wonderful brunch served with fresh fruit, or a hearty lunch or Sunday supper served with a green salad. If I have time to make it, I like to eat a few tablespoons of chunky homemade salsa on the side.The firm texture and low-fat quality of French or Italian country breads make them well-suited for stratas stratas. But any white, whole wheat sandwich, or egg bread, (even English m.u.f.fins) can be used; cut the bread into 1 1/2-inch-thick slices to fit your ca.s.serole dish. Strata ingredients vary from bacon and spinach with jack cheese or asparagus, mushroom, and Brie to roasted red peppers, chorizo sausage, and chevre. Whatever meat you use, be sure it is already cooked and cooled before going in the strata strata. The pudding is held together with a mixture of milk and eggs. I find that commercial liquid egg subst.i.tues work well, too. Take care not to overbake a strata strata, or the custard will be rubbery.Cheese, Ham, and Chile StrataServes 8 generously

This is my favorite strata. strata. I've made it for many power breakfasts when catering. I've made it for many power breakfasts when catering.1 medium loaf firm day-old bread, sliced thin and crusts removed (about 15 slices, cut into halves)3 cups (10 to 12 ounces) coa.r.s.ely chopped cooked ham, such as honey-baked2 large cans (7 ounces each) diced, roasted green chiles1 pound mild cheddar cheese, shredded (about 4 cups)5 cups milk10 large eggs11/2 teaspoons dried basil or oregano teaspoons dried basil or oreganoFresh-ground black pepper to taste[image] Arrange a quarter of the bread slices, slightly overlapping, in the bottom of a shallow 4-quart ca.s.serole. 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.) Arrange a quarter of the bread slices, slightly overlapping, in the bottom of a shallow 4-quart ca.s.serole. 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.)[image] 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 at least 2 hours to overnight. 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 at least 2 hours to overnight.[image] When ready to bake, preheat the oven to 325F. When ready to bake, preheat the oven to 325F.[image] 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. 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 SalsaMakes 11/2 cups cups

1 clove garlic4 scallions, cut into chunks 1 to 2 jalapeno chiles, seeded, or chipotle chiles en adobo en adobo1 handful of rinsed and dried fresh cilantroOne 16-ounce can fancy stewed or plum tomatoes, drainedJuice of 1 limePlace the garlic, onions, chiles, and cilantro in the bowl of a food processor fitted with the metal blade. Chop coa.r.s.ely 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)Serves 6