The Bread Lover's Bread Machine Cookbook Part 24

[image]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.

[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.

ZUCCHINI BREAD.

The cylindrical zucchini squash has been grown as a staple vegetable in the Americas since the Aztecs, long before it was known as Italian summer squash. A more delicate cousin of winter squashes like pumpkins, zucchini are really a soft-sh.e.l.led, immature version. They are available all year round and are a favorite home garden crop, where they can grow to astounding proportions. The shredded raw vegetable makes for a colorful, flavorful dinner bread, adding considerable moisture to the dough. Try this bread for grilled cheese sandwiches.

11/2-POUND LOAF3/4 cup fat-free milk cup fat-free milk1 cup shredded zucchini (4 ounces)2 tablespoons olive oil2 cups bread flour1 cup whole wheat flour1 tablespoon dark brown sugarGrated zest of 1 lemon1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1 cup fat-free milk11/2 cups shredded zucchini (6 ounces) cups shredded zucchini (6 ounces)3 tablespoons olive oil22/3 cups bread flour cups bread flour11/3 cups whole wheat flour cups whole wheat flour2 tablespoons dark brown sugarGrated zest of 1 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 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.

CHERRY-WHEAT BERRY BREAD This wonderful bread is adapted from a recipe developed by my friend, food consultant Judith Dunbar Hines. When she worked for L'Esprit Dried Foods she created this recipe to use the company's wonderful dried cherries, which were new on the retail market at the time. This is a slightly sweet loaf that makes good turkey sandwiches the day after Thanksgiving.

11/2-POUND LOAF1/3 cup wheat berries cup wheat berries1 cup water1 cup water1 large egg white2 tablespoons canola oil1/4 cup honey cup honey3 cups bread flour2 teaspoons gluten11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast1/2 cup tart dried cherries tossed with 1 tablespoon flour cup tart dried cherries tossed with 1 tablespoon flour2-POUND LOAF1/2 cup wheat berries cup wheat berries1 cup water11/4 cups water cups water1 large egg white3 tablespoons canola oil1/3 cup honey cup honey4 cups bread flour1 tablespoon gluten2 teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast2/3 cup tart dried cherries tossed with 1 tablespoon flour cup tart dried cherries tossed with 1 tablespoon flour

[image]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.

[image]Place the ingredients, except the wheat berries and the cherries, in the pan according 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.

[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.

PRUNE BREAD.

Prunes are the fruit of gourmets. They are dried specifically from prune plums, as other types of plums without a firm flesh and a high sugar content just ferment when they dry. The thriving prune industry in California was started in the nineteenth century by an immigrant Frenchman, with the variety of plums known as Prune d'Agen, named after a town in Aquitaine in southwest France. It takes three pounds of these fresh plums to make a pound of succulent prunes. 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 1 1/4 cup chopped walnuts or pecans, if you must. This excellent bread is good spread with cream cheese or toasted. cup chopped walnuts or pecans, if you must. This excellent bread is good spread with cream cheese or toasted.

11/2-POUND LOAF11/8 cups water cups water3 tablespoons unsalted b.u.t.ter, cut into pieces21/4 cups bread flour cups bread flour3/4 cup whole wheat flour cup whole wheat flour2 tablespoons light brown sugar1 tablespoon gluten11/4 teaspoons salt teaspoons salt1 teaspoon ground cinnamon1/4 teaspoon fresh-ground nutmeg teaspoon fresh-ground nutmeg2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast9 pitted prunes (about 3 ounces), chopped2-POUND LOAF11/2 cups water cups water4 tablespoons unsalted b.u.t.ter, cut into pieces23/4 cups bread flour cups bread flour11/4 cups whole wheat flour cups whole wheat flour3 tablespoons light brown sugar1 tablespoon plus 1 teaspoon gluten13/4 teaspoons salt teaspoons salt11/4 teaspoons ground cinnamon teaspoons ground cinnamon1/3 teaspoon fresh-ground nutmeg teaspoon fresh-ground nutmeg21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast1/2 pitted prunes (about 4 ounces), chopped pitted prunes (about 4 ounces), chopped

[image]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.

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

[image]Leftover Bread Cookery: Pork Chops with Cranberry Prune Stuffing Serves 4

Pork, cranberries, and prunes-a toothsome combination. Buy the wonderfully thick-cut pork chops for this entree. It is a convenient dinner, baked in the oven. Serve the pork chops with roasted potatoes and homemade applesauce.

1/4 loaf homemade white, whole wheat, Prune loaf homemade white, whole wheat, Prune Bread, or other flavored bread2 tablespoons olive oil1 large or 2 medium shallots, choppedGrated zest of 1 orange1 teaspoon chopped fresh sage1/2 cup canned whole cranberry sauce cup canned whole cranberry sauce1/3 cup chopped pitted prunes cup chopped pitted prunes1/2 cup canned chicken broth cup canned chicken broth4 loin pork chops, 1 to 2 inches thick, bone-in [image]Preheat the oven to 350F.

[image]Cut the bread into chunks and whirl in the food processor to make about 11/3 cups fresh breadcrumbs. In a medium saute 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 table spoons of chicken broth to moisten; stir to combine. cups fresh breadcrumbs. In a medium saute 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 table spoons of chicken broth to moisten; stir to combine.

[image]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.

[image]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.

ROSEMARY-GOLDEN RAI SIN BREAD Makes 1 round loaf 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. 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 Pane rosmarino is baked in the oven so that its crust can turn a luscious dark brown. is baked in the oven so that its crust can turn a luscious dark brown.

11/2-OR 2-POUND-LOAF MACHINES3 cups bread flour1 teaspoon dried rosemary2/3 cup water cup water1/4 cup extra-virgin olive oil cup extra-virgin olive oil2 large eggs1/3 cup nonfat dry milk cup nonfat dry milk1/4 cup sugar cup sugar11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast1/2 cup golden raisins cup golden raisins

[image]In the workbowl of a food processor, combine 1 cup of the flour with the rosemary. Pulse to pulverize the rosemary.

[image]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.

[image]Line a baking sheet with parchment paper. When the machine beeps at the end of the cycle, using a dough sc.r.a.per, 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.

[image]Twenty minutes before baking, preheat the oven to 350F.

[image]Brush the surface of the loaf again with olive oil, and, using a sharp knife, slash an X on the top, no deeper than 1 1/2 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. 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.

CARROT BREAD WITH CRYSTALLIZED GINGER.

Carrots are so sweet that no sugar is needed to make this bread. It is studded with bits of crystallized ginger that melt into the bread and burst with flavor in your mouth. You can use leftover steamed carrots and puree them, or, more conveniently, use a jar of junior baby food carrots. This bread is sure to become a favorite.

11/2-POUND LOAF3 tablespoons fat-free milkOne 6-ounce jar junior baby food strained carrots or 3 3/4 cup pureed carrots cup pureed carrots2 large eggs2 tablespoons unsalted b.u.t.ter, cut into pieces3 cups bread flour1/4 cup chopped crystallized ginger cup chopped crystallized ginger1 tablespoon gluten11/2 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 LOAF1/4 cup fat-free milk cup fat-free milkOne 6-ounce jar junior baby food strained carrots or 3 3/4 cup pureed carrots cup pureed carrots2 large eggs3 tablespoons unsalted b.u.t.ter, cut into pieces4 cups bread flour1/3 cup chopped crystallized ginger cup chopped crystallized ginger1 tablespoon plus 1 teaspoon gluten2 teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. 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 room temperature before slicing.

Bread Pan Shapes There are now three 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 sc.r.a.pe around the edges of the pan for consistent mixing. The most common shape is the vertical rectangle. 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.

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 11/2-pound loaf from any pan yields about 10 to 16 slices and a 2-pound loaf yields anywhere from 14 to 20 slices.

APPLESAUCE BREAD.

Fruit purees have become very popular in bread as they contain zero fat, are low in calories, and provide fiber as well as a nice flavor. 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 1 1/2 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. 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.

11/2-POUND LOAF1/4 cup apple juice cup apple juice1/2 cup unsweetened applesauce cup unsweetened applesauce1 large egg2 tablespoons unsalted b.u.t.ter, cut into pieces3 cups bread flour3 tablespoons light brown sugar, optional1 tablespoon gluten11/2 teaspoons salt teaspoons salt1 teaspoon ground cinnamon or apple pie spice1/3 teaspoon baking soda teaspoon baking soda2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1/2 cup apple juice cup apple juice3/4 cup unsweetened applesauce cup unsweetened applesauce1 large egg3 tablespoons unsalted b.u.t.ter, cut into pieces4 cups bread flour1/4 cup light brown sugar, optional cup light brown sugar, optional1 tablespoon plus 1 teaspoon gluten2 teaspoons salt11/4 teaspoons ground cinnamon or apple pie spice teaspoons ground cinnamon or apple pie spice1/2 teaspoon baking soda teaspoon baking soda21/4 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 order in the manufacturer's instructions. Set crust on medium and program for medium and program for the Basic or Sweet 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.

SQUASH OR PUMPKIN CLOVERLEAF ROLLS.

Makes 16 cloverleaf dinner rolls I have a pa.s.sion for the big, hard winter squash that comes in myriad sizes, shapes, and colors: the globular green b.u.t.tercup, the pear-shaped tan b.u.t.ternut, the sugar pumpkin, bright orange turban, striped turban, b.u.mpy acorn, or the dense oval Hubbard (which is sometimes subst.i.tuted for pumpkin since it has a lower moisture content). Any variety of squash yields equally good results. If you are really in a hurry, you can certainly use canned pumpkin here with no loss of flavor. I give instructions for shaping each roll into a cloverleaf here, but you can use this dough to make any of the shapes described on have a pa.s.sion for the big, hard winter squash that comes in myriad sizes, shapes, and colors: the globular green b.u.t.tercup, the pear-shaped tan b.u.t.ternut, the sugar pumpkin, bright orange turban, striped turban, b.u.mpy acorn, or the dense oval Hubbard (which is sometimes subst.i.tuted for pumpkin since it has a lower moisture content). Any variety of squash yields equally good results. If you are really in a hurry, you can certainly use canned pumpkin here with no loss of flavor. I give instructions for shaping each roll into a cloverleaf here, but you can use this dough to make any of the shapes described on Technique: How to Shape and Bake Soft Dinner Rolls Technique: How to Shape and Bake Soft Dinner Rolls.

11/2- OR 2-POUND-LOAF MACHINES1 winter squash (about 11/3 pounds), or 1 cup canned pumpkin puree pounds), or 1 cup canned pumpkin puree1/2 cup water cup water1/2 cup milk cup milk1/3 cup b.u.t.ter, melted cup b.u.t.ter, melted41/2 cups unbleached all-purpose flour cups unbleached all-purpose flour3 tablespoons light or dark brown sugarGrated zest of 1 orange2 teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Preheat the oven to 350F.

[image]If you are using winter squash, wash the squash and cut off the top with a sharp chef's knife. Take care when cutting, because some varieties are very hard. Cut in half and sc.r.a.pe out the seeds and spongy fibers. Leave b.u.t.ternut squash or pumpkin in halves, or cut larger squash into large cubes leaving the skin intact. Place in a baking dish, flesh down, and add a half inch of water. Cover and bake for 1 to 11/2 hours, depending on the size of the pieces, or until the flesh is tender when pierced with a knife. Drain, cool, then scoop out the squash flesh and discard the skin. Puree the pulp until smooth in a food mill or food processor. You should have about 1 cup. Cool, cover, then refrigerate or freeze until needed. Warm slightly in the microwave before placing in the bread machine. hours, depending on the size of the pieces, or until the flesh is tender when pierced with a knife. Drain, cool, then scoop out the squash flesh and discard the skin. Puree the pulp until smooth in a food mill or food processor. You should have about 1 cup. Cool, cover, then refrigerate or freeze until needed. Warm slightly in the microwave before placing in the bread machine.

[image]Place all the 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.) [image]Grease 16 standard m.u.f.fin cups (one full pan plus 4 cups in a second pan). When the machine beeps at the end of the cycle, immediately remove the dough and place on a lightly floured work surface; divide into 4 equal portions. Divide each of those pieces into 4 equal portions. Divide each of the 16 portions into 3 portions and form these into small b.a.l.l.s about the size of a walnut. You want them all about the same size; this is important or else the rolls will look funny after baking. Arrange 3 b.a.l.l.s of dough touching each other in each of the m.u.f.fin cups. Cover loosely with plastic wrap and let rise until doubled in bulk, about 30 minutes.

[image]Meanwhile, preheat the oven to 375F.

[image]Bake for 15 to 18 minutes, or until golden brown. Immediately remove the rolls from the pan. Let cool on racks or serve warm.

NOTE:.

To prepare the rolls in advance and bake them later, brush the tops of the shaped dough with melted b.u.t.ter. Cover loosely with 2 layers of plastic wrap, leaving some room for expansion and taking care to tightly wrap all the edges. Immediately refrigerate for 2 to 24 hours. When ready to bake, uncover and let stand at room temperature no more than 20 minutes. Bake as directed.

[image]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. (You can even use a commercial bread machine mix if you like, but the rolls won't be quite as good.) Piping hot with melted b.u.t.ter, dinner rolls need no embellishment. They are meant to melt in your mouth and to be a bit chewy at the same time. I was a lucky child-growing up, my mother kept all sorts of fancy dinner rolls in the freezer and brought some out every night for dinner. We had finger rolls with poppy seeds, crescent-shaped b.u.t.terhorns, cloverleafs, or just plain round puffy rolls. I especially liked the fantans, which, like a deck of cards, could be pulled apart in tender stages.

Dinner roll dough is not the same as bread dough; it is a bit more delicate and soft. The doughs have b.u.t.ter 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 they will look lopsided, even though little irregularities will disappear as the rolls puff in the oven. Look for the other dinner roll recipes in this book, Virginia Light Rolls Virginia Light Rolls, an all-white flour version, and Soft Whole Wheat Dinner Rolls 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-by-9-inch baking dish (if you use gla.s.s, reduce the oven heat by 25). Roll out the dough into a flat 12-by-12-inch square about 1 1/2-inch thick. Using a 21/2-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 mark lengthwise a little off center, dividing the roll into two sections-one 1 1/3 of the area and the other of the area and the other 2 2/3. Brush with melted b.u.t.ter. 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 a 8-inch-long rope, 1 1/2 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. 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.

Fantan Rolls Makes 12 rolls

Grease the cups of a standard m.u.f.fin tin. With a rolling pin, roll the dough into a rectangle 18-by-14 inches, 1 1/8 to to 1 1/4-inch thick. Brush the surface with melted b.u.t.ter. 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 m.u.f.fin cup with the cut edge facing up (they will fan open as they bake). Brush each with melted b.u.t.ter. Let rise 45 minutes and bake for 15 to 18 minutes.

b.u.t.terhorns 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 b.u.t.ter. 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.

Stuffing Breads Stuffings for meat and poultry are a satisfying part of a meal and have universal appeal. They are comfort food. Over time, the humble stuffing has evolved into a really wonderful-tasting part of the meal. Having started out as a practical and thrifty stretcher for often lean game meats, stuffing is now a cornerstone of the Thanksgiving meal, and makes a Sunday chicken a special occasion. 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, like partridges or doves, are often placed, bacon-wrapped, on a bed of sliced, toasted bread for serving. Stuffings can also be used in preparing fish, pork, and vegetables.

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 very special entree recipes that call for stuffings. For real convenience, keep a loaf of stuffing bread in the freezer, at the ready.

Here are some hints for successful stuffings: A 11/2-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, baking the extra in a pan on the side. 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 1 1/2 cup. 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 3 3/4-inch cubes (with or without crusts) and scatter the cubes on an ungreased baking sheet. Bake in a preheated 300F 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.

If you are using really stale bread, soak it in chicken broth or milk to soften it first. Slightly stale bread doesn't need soaking.

Cut or chop the onions, nuts, fruits, and any other added ingredients to be approximately the same size as the bread cubes.

Saute onions before adding them to a stuffing.

Never use raw meat, especially pork products, in stuffings. Pork sausage, giblets, oysters, or any type of raw meat must be cooked through before being added to a stuffing. The internal temperature of the meat or poultry will not be high enough to cook meat in a stuffing properly.

Adding leafy vegetables or herbs, such as Swiss chard or parsley, lightens the texture of a stuffing.

Stuff poultry right before roasting it. Never stuff it the night before, or it can spoil. If you make the stuffing ahead of time, refrigerate it until it is time to stuff the bird or meat. Other meats that are rolled and stuffed, like lamb and veal, are the exception, and can be prepared the night before.

Spoon the stuffing in loosely, rather than packing it, to retain a nice texture after roasting and allow room for the stuffing to expand as it cooks.