The Bread Lover's Bread Machine Cookbook Part 21

This is an earthy family recipe from restaurateur and food writer Jesse Cool, who is a pa.s.sionate vegetable eater. 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; just remember that it will be more salty than homemade. Pannecoi Pannecoiis a great side dish for roasted meats, or makes a great vegetarian entree when served with a salad.3 tablespoons olive oil1 day-old loaf homemade Pane Italiano Pane Italiano or or Semolina Country Bread Semolina Country Bread, sliced 1 1/2 inch thick and cut in half inch thick and cut in half1/2 head white or savoy cabbage, sliced thin head white or savoy cabbage, sliced thin1 medium yellow onion, sliced very thin2 cups chicken broth2 cups marinara sauce, canned or homemade8 ounces mozzarella cheese, sliced3/4 cup grated Parmesan or Asiago cheese cup grated Parmesan or Asiago cheese[image] Preheat the oven to 350F. Preheat the oven to 350F.[image] Drizzle the olive oil in the bottom of a deep 13-by-9-inch baking dish or ca.s.serole, 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 Drizzle the olive oil in the bottom of a deep 13-by-9-inch baking dish or ca.s.serole, 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 2 2/3 cup of the chicken broth. Spoon a layer of cup of the chicken broth. Spoon a layer of 2 2/3 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. 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.[image] 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. 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.

ALL KINDS OF FLAVORS.

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

Herb, Nut, Seed, and Spice Breads Herb BreadFresh Dill BreadBrooklyn Botanic Garden Herb BreadRosemary-Lemon BreadMountain Herb Breadb.u.t.termilk Bread with LavenderWhole Wheat Basil BreadHerb Light Rye BreadSour Cream Semolina Bread with Herb SwirlOlive Oil-Pine Nut BreadCalifornia Nut BreadPecan Raisin BreadToasted Walnut BreadSunflower Oatmeal BreadPaximadiaZuni Indian BreadOrange-c.u.min BreadMoroccan Bread with Sesame and Aniseed (Kisra)Potato Bread with Caraway SeedsDavid SooHoo's Bao Mixes and Some Special Breads Created from Them Fresh Herb BreadTomato Flatbread with MarjoramRed Wine-Walnut Whole Wheat BaguettesGreen Chile BreadFig and Walnut BreadPolish Poppy Seed Bread Savory Vegetable and Fruit Breads Black Olive BreadPain d'AilBalsamic-Caramelized Onion BreadTomato BreadSweet Potato BreadZucchini BreadCherry-Wheat Berry BreadPrune BreadRosemary-Golden Raisin BreadCarrot Bread with Crystallized GingerApplesauce BreadSquash or Pumpkin Cloverleaf Rolls Stuffing Breads Chicken Stuffing BreadFresh Herb and Nut Stuffing BreadFresh Herb Stuffing Bread with Fennel Seed and PepperCornmeal Stuffing BreadProsciutto Stuffing Bread Cheese Breads Ricotta and Fresh Chive BreadCottage Cheese Dill BreadFarmstyle Cottage Cheese Breadb.u.t.termilk Cheese BreadCrescia al FormaggioRoquefort Cheese Bread with WalnutsParmesan Nut BreadRoasted Garlic and Dry Jack BreadCountry Pancetta-Cheese BreadHot Jalapeno Bread with Longhorn CheeseBeer Bread with CheddarKhachapuri (Stuffed Cheese Breads)Feta and Spinach Bread

HERB, NUT, SEED, AND SPICE BREADS.

ail 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, adding delicate, balmy dill; warm, bold oregano; a.s.sertive, licorice-like tarragon; or resiny thyme. Any herb, nut, or spice added to a bread immediately makes it more distinctive. And breads with these additions have a wide appeal, complementing all sorts of foods and culinary traditions.

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. The blend of these spices has become well known as herbes de Provence herbes de Provence, a blend with a scent sometimes more akin to perfume than to culinary flavoring. The Greeks love both pungent oregano and basil, a holy herb in the Eastern Orthodox Church. The Italians also take their herbs seriously, using lots of borage, mint, sage, basil, and flat-leaf parsley. Certainly the most famous Italian bread, pizza, is a showcase for herbs. Scandinavian cuisine and fresh dill are forever partners, and traditional Mexican cooking relies on heirbas de olor 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. Many nuts that were once considered only of local interest are now available worldwide. Commonly available nuts, including walnuts, pecans, hazelnuts (filberts), pistachios, pine nuts (pignolia), chestnuts, cashews, peanuts, and almonds, can be used toasted or raw. They come whole, slivered, blanched, sliced, ground into meal-like flours, and made into oil-rich, spreadable b.u.t.ters.

The array of seeds that can be used in breads ranges markedly in size, shape, and flavor. Sun-flower seeds, pumpkin seeds, and flax seeds, the new darlings of the health set, are smaller in size than nuts, but contribute similar qualities.

They are great 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 known as spices.

In addition to earthy shriveled seeds, spices include curled barks and buds, berries, and gnarled roots from precious trees and plants. They come with a wealth of lore steeped in myth. Spices' ability to heighten the effect of food, their antiseptic properties that masked unsavory flavors resulting from a lack of refrigeration, and their use in traditional rituals, provided the impetus for some of the greatest explorations. Cities like Venice and Alexandria; people like Marco Polo, Vasco da Gama, and Christopher Columbus; the Crusades and the East India Trading Company, all figure into the historical evolution that brought spices to the Western world and made them an integral part of our kitchens.

The world of flavored breads from the machine is one that asks the baker's senses to see, taste, smell, and feel the variety of warm colors, flavors, and textures. These breads are artful and fragrant. No esoteric knowledge is needed, just a light touch and a whimsical, creative spirit. But keep in mind that flavors in bread are most dramatic as a tantalizing whisper rather than a dominating flavor.

One note about how to store some of the flavorings used in this section: 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.

n old-fashioned aromatic bread with a nice, light

HERB BREAD.

A 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! 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!

1-POUND LOAF11/8 cups water cups water11/2 tablespoons nut oil or olive oil tablespoons nut oil or olive oil3 cups bread flour1 tablespoon suger1 tablespoon gluten11/2 tablespoon salt tablespoon salt1 tablespoon dried basil1 tablespoon dried tarragon2 tablespoon SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups water cups water2 tablespoon nut oil or olive oil4 cups bread flour11/2 teaspoons suger teaspoons suger1 tablespoon plus 1 teaspoon gluten2 teaspoon salt11/4teaspoons dried marjoram11/4teaspoons dried basil11/4 teaspoons dried tarragon teaspoons dried tarragon21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium or dark and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

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, rather than appear as noticeable chunks in the finished loaf. This is a slow riser, but the baked result is a fluffy, tasty bread.

11/2-POUND LOAF1/2 cup water cup water1 large egg4 ounces cream cheese, at room temperature and cut into pieces31/4 cups bread flour cups bread flour1 tablespoon gluten cup finely chopped yellow onion1/4 cup chopped fresh dill cup chopped fresh dill11/2 teaspoon salt teaspoon salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast2-POUND LOAF3/4 cup water cup water1 large egg5 ounces cream cheese, at room temperature and cut into pieces3 tablespoons unsalted b.u.t.ter, cut into pieces4 cups bread flour1 tablespoon plus 1 teaspoon gluten1/2 cup finely chopped yellow onion cup finely chopped yellow onion6 tablespoons chopped fresh dill2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place all the ingredients in the 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.) [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.

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.

11/2-POUND LOAF3/4 cup milk cup milk1 large egg2 tablespoons unsalted b.u.t.ter, cut into pieces3 cups bread flour1 tablespoon gluten1 tablespoon caraway seed, crushed1 teaspoon dried sage1 teaspoon fresh grated nutmeg11/4 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1 cup milk1 large egg3 tablespoons unsalted b.u.t.ter, cut into pieces4 cups bread flour1 tablespoon plus 1 teaspoon gluten1 tablespoon plus 1 teaspoon caraway seed, crushed11/4 teaspoons dried sage teaspoons dried sage11/4 teaspoons fresh grated nutmeg teaspoons fresh grated nutmeg2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place all the ingredients in the 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.) [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]Bread Machine Baker's Hint: Preserving Fresh HerbsCulinary herbs are defined as "the fragrant leaves of soft-stemmed plants." Growing your own means having fresh herbs available at all times, although hothouse varieties are now available year-round in the supermarket. Whether you buy bunches of herbs at the produce section or grow your own, it is common that a bunch of herbs is just too much to use at one time. Rather than letting the herbs die, it is easy to preserve the surplus by drying or freezing. My mom always has a few batches of basil in the freezer. She chops and portions the extra as soon as she gets home from the supermarket so that the herbs are as fresh as possible at the time of freezing. My friend Mary Cantori has a huge herb garden and regularly dries herbs. By continually harvesting from the plants, she also keeps plots pruned. I am the lucky recipient of a few baggies full of marjoram, summer savory, and basil-my favorites-from her every Christmas. Growing your own herbs is also the way to enjoy varieties of herbs you never see sold commercially. My friend, food writer and expert on California rancho cooking Jacquie Higuera McMahan, has a large clump of Spanish oregano that she cultivates, which was transplanted from her family's California rancho decades ago. It is a more subtle and sweet aromatic than the Greek variety we commonly see here.How to Dry Fresh HerbsFresh herbs are more potent and aromatic than dried, but the mild, distinct flavors of dried herbs are favorites, too. This method of preserving is especially good for bay, oregano, summer savory, marjoram, tarragon, thyme, safflower pistils, and rosemary. Take heed of the quality of the herbs you dry; herbs from healthy plants will give the best results. Be sure that no pesticides or sprays have been used on the herbs. Gently wash the leaves with cool to tepid water, as hot water can dissolve precious aromatic oils. Remove the leaves from the stem, unless the herbs will be hung to dry or used as a bouquet garni bouquet garni. Spread the leaves on a double layer of paper towels placed on a plate or flat basket. Let them air dry at room temperature for 3 days to one week in a clean area away from direct sunlight. If you harvest your own herbs and have enough for a bunch, tie a string around the stems and hang the bunch in a dry, warm, dark area, such as in the garage or in a closet. Strip off the whole leaves when the plants have dried enough to become brittle. Home-dried herb leaves are coa.r.s.er and larger than commercial dried herbs, which is preferable, since the smaller pieces lose their precious fragrance faster. Store the whole dried leaves-in paper bags or airtight containers in a dark place to prevent discoloration-no longer than 6 months. About 1 teaspoon of dried herbs is equal to 1 tablespoon of fresh.How to Freeze Fresh HerbsMy mother buys her fresh herbs at the farmer's market, then chops and divides them into small packets for easy additions to breads and sauces later on. This method of preserving is especially good for mint, cilantro, basil, sage, marjoram, epazote, and chives.For a flavor close to fresh, wash the leaves and strip them from the stem as for drying. Chop the leaves or leave them whole, as desired. Place herbs in small plastic freezer bags and freeze. Break off portions of the frozen herbs to use as needed. The herbs can be used frozen or defrosted, but should be used as soon as possible after they are taken from the freezer. Do not refreeze. Use them as you would fresh herbs in recipes.

ROSEMARY-LEMON BREAD.

This recipe is adapted from one by food writer and former chef of Greens Restaurant Deborah Madison. Although Deborah always professes that bread is not her forte, she is an avid bread lover and does make great bread. This one is wonderful for the spring and is nice, as my friend Lynn Alley likes it, dressed up with an icing-like lemon glaze and sprinkled with rosemary flowers.

11/2-POUND LOAFFor the dough:2 cups water3 tablespoons baking soda1/2 cup (2 ounces) whole hazelnuts cup (2 ounces) whole hazelnuts cup milk1 large egg2 tablespoons unsalted b.u.t.ter, cut into pieces3 tablespoons honey23/4 cups bread flour cups bread flour11/2 teaspoons chopped fresh rosemary teaspoons chopped fresh rosemaryGrated zest of 1 large lemon1 tablespoon gluten13/4 teaspoon salt teaspoon salt13/4 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast3/4 cup golden raisins cup golden raisinsFor the lemon icing:3/4 cup sifted confectioners' sugar cup sifted confectioners' sugar2 tablespoons warm fresh lemon juice2-POUND LOAFFor the dough:2 cups water3 tablespoons baking soda3/4 cup (3 ounces) whole hazelnuts cup (3 ounces) whole hazelnuts1 cup milk1 large egg plus 1 egg yolk3 tablespoons unsalted b.u.t.ter, cut into pieces1/4 cup honey cup honey33/4 cups bread flour cups bread flour2 teaspoons chopped fresh rosemaryGrated zest of 1 large lemon1 tablespoon plus 1 teaspoon gluten13/4 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast1 cup golden raisinsFor the lemon icing:3/4 cup sifted confectioners' sugar cup sifted confectioners' sugar2 tablespoons warm fresh lemon juice

[image]Preheat the oven to 350F.

[image]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. 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.

[image]To make the dough, place the 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 table spoon or two of water if the dough ball seems dry.

[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, or drizzle with the lemon icing.

[image]To make the lemon icing, if you are using it, whisk the sugar and the 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.

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 b.u.t.te, Colorado, almost twenty years ago. 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.

11/2-POUND LOAF11/4 cups water cups water2 tablespoons olive oil1/4 cup wildflower honey cup wildflower honey2 cups bread flour1 cup whole wheat flour3 tablespoons light brown sugar3 tablespoons nonfat dry milk1 tablespoon gluten11/2 tablespoons minced tablespoons mincedfresh parsley11/2 teaspoons dried basil teaspoons dried basil1 teaspoon dried dill weed1 teaspoons dried summer savory3/4 teaspoon dried marjoram teaspoon dried marjoram1/2 teaspoon dried tarragon teaspoon dried tarragon1/4 teaspoon dried thyme teaspoon dried thyme11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1 cups water21/2 tablespoons olive oil tablespoons olive oil1/4 cup wildflower honey cup wildflower honey23/4 cups bread flour cups bread flour11/4 cups whole wheat flour cups whole wheat flour1/4 cup light brown sugar cup light brown sugar1/4 cup nonfat dry milk cup nonfat dry milk1 tablespoon plus1 teaspoon gluten2 tablespoons minced fresh parsley2 teaspoons dried basil11/4 teaspoons dried dill weed teaspoons dried dill weed11/4 teaspoons dried summer savory teaspoons dried summer savory1 teaspoon dried marjoram3/4 teaspoon dried tarragon teaspoon dried tarragon1/3 teaspoon dried thyme teaspoon dried thyme2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

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

b.u.t.tERMILK BREAD WITH LAVENDER.

This recipe was inspired by a stunning book called The Lavender Garden The Lavender Garden (Chronicle Books, 1998) by Robert Kourik, which gives lore and growing information for all types of lavender suitable for home gardens like my own. Lavender, which grows as a shrub, has long been used for culinary purposes. If you think this odd, remember that lavender is a member of the mint family and is the dominant flavor in the combination (Chronicle Books, 1998) by Robert Kourik, which gives lore and growing information for all types of lavender suitable for home gardens like my own. Lavender, which grows as a shrub, has long been used for culinary purposes. If you think this odd, remember that lavender is a member of the mint family and is the dominant flavor in the combination herbesde Provence, herbesde Provence, from the area in France known for its lavender fields. 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. from the area in France known for its lavender fields. 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.

11/2-POUND LOAF1/3 cup water cup water3/4 cup b.u.t.termilk cup b.u.t.termilk3 tablespoons olive oil3 cups bread flour2 tablespoons finely chopped fresh lavender leaves1 teaspoon finely chopped fresh lavender flowersGrated zest of 1 small lemon1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1/2 cups water cups water7/8 cup b.u.t.termilk cup b.u.t.termilk1/4 cup olive oil cup olive oil4 cups bread flour3 tablespoons finely chopped fresh lavender leaves11/4 teaspoons finely chopped fresh lavender flowers teaspoons finely chopped fresh lavender flowersGrated zest of 1 small lemon1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine 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.

WHOLE WHEAT BAS LBREAD.

Basil is an herb that is used in religious ceremonies in the Eastern Orthodox Church but is also part of the daily cuisine in Mediterranean countries. It is an extremely aromatic and well-liked herb; I don't know anyone who does not love it. Be sure to pack the chopped basil into the measuring cup when you make this bread; you want lots of it in this bread. This bread is excellent with pasta and your homemade tomato sauce, and with egg dishes.

11/2-POUND LOAF3/4 cup b.u.t.termilk cup b.u.t.termilk1/3 cup water cup water2 tablespoons b.u.t.ter, cut into pieces2 tablespoons honey3 cups white whole wheat flour1/4 cup chopped fresh basil cup chopped fresh basil1/4 cup pine nuts, chopped cup pine nuts, chopped1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1 cup b.u.t.termilk1/2 cups water cups water3 tablespoons b.u.t.ter, cut into pieces3 tablespoons honey4 cups white whole wheat flour1/3 cup chopped fresh basil cup chopped fresh basil1/3 cup pine nuts, chopped cup pine nuts, chopped1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

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

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. All the aromatic seeds have been used in Mediterranean baking since the Egyptian and Greek Empires. The seeds' essential oils are released during baking. This is a great dinner bread.

[image]Using a mortar and pestle, combine the dill seeds, poppy seeds, and celery seeds and crush them together coa.r.s.ely. Or place the seeds between 2 sheets of waxed paper and crush them with a and crush them with a rolling pin.

11/2-POUND LOAF1/2 teaspoon dill seed teaspoon dill seed1/2 teaspoon poppy seeds teaspoon poppy seeds1/4 teaspoon celery seeds teaspoon celery seeds7/8 cup water cup water1 large egg11/2 tablespoons minced shallot tablespoons minced shallot1 tablespoon mola.s.ses21/4 cups bread flour cups bread flour3/4 cup medium or dark rye flour cup medium or dark rye flour1 tablespoon gluten11/2 teaspoons caraway seed teaspoons caraway seed13/4 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF3/4 teaspoon dill seed teaspoon dill seed3/4 teaspoon poppy seeds teaspoon poppy seeds1/3 teaspoon celery seeds teaspoon celery seeds11/8 cups plus 1 tablespoon water cups plus 1 tablespoon water1 large egg2 tablespoons minced shallot11/2 tablespoons mola.s.ses tablespoons mola.s.ses3 cups bread flour1 cup medium or dark rye flour1 tablespoon plus 1 teaspoon gluten11/3 teaspoons caraway seed teaspoons caraway seed21/4 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions, 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.) [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.

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, not only from the herbs, but also from the semolina flour, which blends so well with bread flour. Semolina flour is also known as durum flour; it is the flour used in pasta making. Serve this bread to your favorite guests.

11/2-POUND LOAFFor the dough:3/4 cup water cup water1 tablespoon olive oil1/2 cup sour cream cup sour cream11/2 cups bread flour cups bread flour1 cup semolina flour2 teaspoons sugar1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeastFor the herb swirl:1/3 cup chopped fresh flat-leaf parsley cup chopped fresh flat-leaf parsley3 to 4 tablespoons chopped fresh herbs, such as dill, basil, chervil, marjoram or tarragon11/4 teaspoons dried herb mixture, such as Italian herbs teaspoons dried herb mixture, such as Italian herbs2-POUND LOAFFor the dough:1 cup water11/2 tablespoons olive oil tablespoons olive oil2/3 cup sour cream cup sour cream21/4 cups bread flour cups bread flour11/4 cups semolina flour cups semolina flour1 tablespoon sugar1 tablespoon plus 1 teaspoon gluten13/4 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeastFor the herb swirl:1/3 cup chopped fresh flat-leaf parsley cup chopped fresh flat-leaf parsley3 to 4 tablespoons chopped fresh herbs, such as dill, basil, chervil, marjoram or tarragon11/4 teaspoons dried herb mixture, such as Italian herbs teaspoons dried herb mixture, such as Italian herbs

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

[image]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-by-8-inch fat rectangle. Brush with 2 tablespoons olive oil. Sprinkle with the parsley and the rest of the herbs, leaving a 1-inch s.p.a.ce 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. 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-by-8-inch fat rectangle. Brush with 2 tablespoons olive oil. Sprinkle with the parsley and the rest of the herbs, leaving a 1-inch s.p.a.ce 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.

[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]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-by-4-inch loaf pan (for the 1 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-by-4-inch loaf pan (for the 11/2-pound loaf ) or 9-by-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 tem perature until doubled in bulk, about 45 minutes. Bake in a preheated 375F 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.

[image]Leftover Bread Cookery: Stuffed Vegetables Mushrooms Stuffed with Pancetta and Herbs Makes 40 stuffed mushrooms, serves 15

Pancetta is an uncured Italian bacon that does not impart as a.s.sertive or salty a taste as regular bacon. These are my favorite stuffed mushrooms.

21/2 cups fresh coa.r.s.e ground breadcrumbs from homemade white, whole wheat, or herb bread cups fresh coa.r.s.e ground breadcrumbs from homemade white, whole wheat, or herb bread1/4 cup Parmesan cheese cup Parmesan cheese1/4 cup chopped flat-leaf parsley cup chopped flat-leaf parsley2 teaspoons mixed Italian herbs, other herb blend, or salt-free herb blend6 ounces raw pancetta, chopped2 tablespoons olive oil3 large shallots, chopped1/2 cup plain yogurt cup plain yogurt4/0 medium-large fresh mushrooms medium-large fresh mushrooms1/4 cup olive oil cup olive oil [image]In a food processor pulse the breadcrumbs, cheese, parsley, and herbs and process until evenly combined. Saute the pancetta until crisp in a medium sautepan. Add to the crumbs in the processor workbowl.

[image]Without washing the pan, add the olive oil and saute the shallots until translucent in oil and saute the shallots until translucent in the rendered pancetta fat and oil. Add to the food processor workbowl 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.

[image]Wash and stem the mushrooms. Place a baking sheet. Stuff each cap with a 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 Serves 2

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 b.u.t.ter and parsley and a simple salad.

2 slices homemade white, whole wheat, or herb bread, crusts removed1/3 cup flat-leaf parsley cup flat-leaf parsley1 large eggplant (at least 1 pound)1 tablespoon olive oil1/2 pound ground sirloin pound ground sirloin1 yellow onion, finely chopped1/4 of a large red pepper, finely chopped of a large red pepper, finely chopped3 plum tomatoes, chopped1/2 cup coa.r.s.e grated mozzarella cheese cup coa.r.s.e grated mozzarella cheese1 1 1/2 teaspoons dried marjoram or oregano teaspoons dried marjoram or oregano1/4 teaspoon crushed hot red pepper flakes teaspoon crushed hot red pepper flakesSalt and black pepper, to taste1/4 cup plus 1 tablespoon olive oil cup plus 1 tablespoon olive oil2 tablespoons grated Asiago cheese [image]Place the bread in a food processor and grind to coa.r.s.e crumbs; you will have 1 cup. Add the parsley and chop to make parsleyed crumbs. Remove to a bowl and set aside.

[image]Preheat the oven to 350F.