The Bread Lover's Bread Machine Cookbook Part 39

3 cups bread flour1/3 cup sugar cup sugar11/2 teaspoons salt Grated zest of 1 lemon teaspoons salt Grated zest of 1 lemon11/2 teaspoons ground cardamom or 8 cardamom pods, crushed teaspoons ground cardamom or 8 cardamom pods, crushed

21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast11/4 cups golden raisins or chopped cups golden raisins or chopped Holiday Glaceed Dried Fruit Holiday Glaceed Dried Fruit

1 egg white mixed with 1 teaspoon water, for glazeRaw or decorating sugar, for sprinkling

[image]Place the dough ingredients, except the raisins or fruit, in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.

[image]Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately turn the dough out onto a lightly floured work surface. Pat into a fat rectangle and sprinkle with the raisins or fruit. Fold the dough over in thirds and knead gently to distribute evenly. Cover with a clean tea towel and let rest on the work surface for 15 minutes to relax the dough.

[image]Divide the dough into 3 equal portions. Using your palms, roll each section into a fat rope about 15 inches long and tapered at each end. Be sure the ropes are of equal size and shape. Place the 3 ropes parallel to each other and braid like you are braiding hair. Adjust or press the braid to make it look even. Transfer to the baking sheet. Tuck the ends under, pinching the ends into tapered points. Cover loosely with plastic wrap and let rise at room temperature until the dough is almost doubled in bulk, about 1 hour.

[image]Twenty minutes before baking, set the oven rack in the middle of the oven and preheat it to 375F.

[image]Beat the egg white and water for the glaze with a fork until foamy. Using a pastry brush, brush the tops of the loaves with the egg glaze and sprinkle liberally with the sugar. Bake for 40 to 45 minutes, or until the loaves are golden brown and the bread sounds hollow when tapped on the bottom with your finger. Cool on the baking sheet on a rack. Let cool to room temperature before slicing.

Holiday Glaceed Dried FruitMakes about 1 1/2 pound glazed fruit pound glazed fruit

This is one of my favorite recipes-I use it as an alternative to buying candied fruit in the supermarket. Glaceed fruits are a standard pantry item for holiday baking. Glaceed fruits are a standard pantry item for holiday baking.

11/4 cups sugar cups sugar1/4 cup honey cup honey3 tablespoons light corn syrup1/3 cup water cup water

8 ounces dried fruit, such as apricots, cherries, pineapple, figs, peaches, or pear halves

[image]Combine the sugar, honey, corn syrup, and water in a deep, heavy saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the sugar dissolves, about 3 minutes. Using a pair of metal tongs, immerse the fruits in the syrup, taking care not to splash the syrup or crowd the fruit. Bring the mixture to a low boil without stirring. Immediately reduce the heat to medium-low and simmer. Cook the fruit slowly, for exactly 15 minutes, stirring gently to avoid burning, and occasionally basting any exposed tops. The fruit will plump up.[image] Place a large wire cooling rack over a layer of parchment or waxed paper on the counter. Fill a pan or metal bowl large enough to hold the saucepan with the fruit, with warm water. Place a large wire cooling rack over a layer of parchment or waxed paper on the counter. Fill a pan or metal bowl large enough to hold the saucepan with the fruit, with warm water.[image] Remove the pan from the heat and immediately place it in the pan of warm water to cool the syrup slightly. Carefully remove the individual pieces of fruit with the tongs, letting the extra syrup drip back into the pan. Place the fruit on the wire rack to cool completely at room temperature, for at least 8 hours. Store in an airtight container in layers separated by parchment or waxed paper that has been lightly sprayed with a thin film of vegetable oil cooking spray, for up to 3 weeks in the refrigerator. Remove the pan from the heat and immediately place it in the pan of warm water to cool the syrup slightly. Carefully remove the individual pieces of fruit with the tongs, letting the extra syrup drip back into the pan. Place the fruit on the wire rack to cool completely at room temperature, for at least 8 hours. Store in an airtight container in layers separated by parchment or waxed paper that has been lightly sprayed with a thin film of vegetable oil cooking spray, for up to 3 weeks in the refrigerator.

SUZANNE'S EASTER BREAD WITH VANILLA CREAM CHEESE FROSTING My friend Suzanne Rosenblum bakes this rich egg bread (using liquid egg subst.i.tutes) in a rectangular gla.s.s pan, which makes it a perfect fit for the medium Federal Express box, and ships it all over the United States to members of her family for Easter. She encloses directions for icing the bread ( 1 1/2 can each of Duncan Hines Vanilla Frosting and Duncan Hines Cream Cheese Frosting mixed together with 2 teaspoons of hot water). I have included a cream cheese icing from scratch, but you can choose whatever frosting is convenient for you. Cut this bread into squares to serve for Easter brunch or for a breakfast treat with coffee. can each of Duncan Hines Vanilla Frosting and Duncan Hines Cream Cheese Frosting mixed together with 2 teaspoons of hot water). I have included a cream cheese icing from scratch, but you can choose whatever frosting is convenient for you. Cut this bread into squares to serve for Easter brunch or for a breakfast treat with coffee.

For the cream cheese frosting:

One 3-ounce package cream cheese, room temperature4 tablespoons b.u.t.ter, at room temperature1 teaspoon vanilla extract

21/4 cups sifted confectioners' sugar cups sifted confectioners' sugar11/2- OR 2-POUND-LOAF MACHINESFor the dough:1 cup half-and-half4 large eggs, or commercial liquid egg subst.i.tute equivalent6 tablespoons unsalted b.u.t.ter or margarine, cut into pieces

41/2 cups unbleached all-purpose flour cups unbleached all-purpose flour1/2 cup sugar cup sugar2 teaspoons salt

21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

1/2 cup dried figs, stemmed and chopped cup dried figs, stemmed and chopped1/2 cup pitted dried prunes or dates, chopped cup pitted dried prunes or dates, chopped1/3 cup dried pineapple, chopped cup dried pineapple, chopped1 tablespoon unbleached all-purpose flour, for sprinkling

[image]To make the dough, place the dough ingredients, except the dried fruit, in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. At the end of Knead 2, press Reset and program the cycle over again, giving the dough another full kneading. The dough will be sticky and have the consistency of a soft, smooth batter.

[image]Grease the bottom and sides of a 13-by-9-inch baking pan. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out into a deep greased bowl. Sprinkle the fruit with the tablespoon of flour. Sprinkle the dough with the chopped dried fruit and fold chopped dried fruit and fold over the edges in the bowl to encase the fruit. Gently knead to distribute the fruit. The dough will remain very soft, almost sticky.

[image]Sc.r.a.pe the dough into the prepared pan, pressing into the corners. Cover loosely with plastic wrap sprayed with vegetable oil cooking spray and let rise at room temperature until 1 inch above the rim of the pan, about 1 hour.

[image]Twenty minutes before baking, preheat the oven to 350F (lower the temperature by 25 if using a gla.s.s pan).

[image]Bake for 35 to 40 minutes, until the bread is golden brown, the top is firm to the touch, and a cake tester inserted into the center comes out clean. Remove from the oven and invert onto a wire rack. Immediately invert again onto another rack to cool upright. When cool, wrap in plastic and store at room temperature for up to a day before icing. Store in the refrigerator after icing.

[image]To make the frosting, beat the cream cheese, b.u.t.ter, and vanilla with an electric mixer until light and fluffy. Gradually add the confectioners' sugar, beating well. Add enough sugar to make a soft frosting that is between spreading and pouring consistency. Add a teaspoon of hot water if it is too stiff. Use immediately. Place the bread on a serving platter or board. Spread the frosting all over the top. It is okay if the frosting drips down the sides of the bread.

The Perfect Gift-Homemade BreadWhether sent in the mail or delivered by hand, homemade bread made in the bread machine is a welcome gift at any time of the year. As a hostess gift, for a birthday, christening, or for any holiday, it is a wonderful way to treat the special people in your life. For Christmas, giving the gift of bread allows you to eliminate much of the fuss, the shopping rush, and the expenses often a.s.sociated with the holiday. Plus, you'll surround yourself with evocative aromas as you bake at home.My dear friend Judy La.r.s.en is a great home bread baker and the one who gave me some of my first bread recipes, handed down from her mother. She always came to dinner or celebrated a holiday by giving loaves of bread. Graham bread was a surefire hit, and her white bread was embellished in all different ways for all sorts of occasions. One Christmas, she braided the loaf, glazed it with a vanilla-confectioners' sugar icing, and decorated it with candied red cherry halves on every b.u.mp down the braid (the cherries stayed in place because she placed them while the icing was wet; they adhered naturally when it dried). The loaf looked wonderful and tasted even better. Judy's beautiful loaves are largely what spurred me to take up holiday breadmaking. I began using regular and glazed nut halves for decorations, and whole silver almonds or dragees, which look really unique and festive.If you have many people on your gift list, make a list of those you want to bake for (remember to be realistic about the amount of time you have) and collect the proper canisters, containers, boxes, labels, mailing tape, and packing material you will need for gift-giving or shipping. You will also need paper doilies, ribbon, plastic storage bags, foil, or plastic wrap, colored cellophane or tissue paper, and cardboard cake rounds, in addition to any decorative touches you decide on. The Baker's Catalogue and Miles Kimball have fabulous bread bags designed especially for bread machine loaves, (see Resources Bread Machines, Baking Equipment, Flour, Ingredients, and Other Baking Products Bread Machines, Baking Equipment, Flour, Ingredients, and Other Baking Products and and Preserves, Glaceed and Dried Fruits, Spices, and Other Sweet Bread Ingredients and Bakeware Preserves, Glaceed and Dried Fruits, Spices, and Other Sweet Bread Ingredients and Bakeware).Begin baking early, and keep the breads in the freezer, waiting to glaze and decorate them until close to delivery or shipping dates. Choose recipes you have made before, or new ones that are appropriate to your baking ability. Be aware beforehand of what the recipes entail. If you are making panettone, for example, there may be special shopping for needed ingredients, and you would have to prepare the orange confit ahead of time. If the recipient is a baker, I usually include the recipe, written on some beautiful paper; this is something else you could do ahead of time, if you wish.Breads for Christmas should be sent by the end of the second week in December for Christmas delivery. At other times of the year, one week ahead of when you want the bread to arrive is soon enough to mail it. If the loaf was baked outside the machine, you can send it right in the pan in which it was baked. Wrap the bread first in plastic wrap and then in aluminum foil (some bakers eliminate plastic wrap because they feel it changes the flavor of the bread), or in plastic bags.I also like to wrap the bread by placing it on a cardboard round the same size as the bottom of the loaf, covering it with real or paper grape leaves or a paper, silver, or gold doily, and setting it on semi-transparent cellophane paper. Then I pull the ends of the cellophane up above the top of the loaf and tie them with ribbon (any width, color, or texture), raffia, or silver twine. Silk or dried flowers, cinnamon sticks, or little papier-mache decorations can be tied into the bow.Once the loaf is well wrapped, put some insulating material, such as bubble wrap or styrofoam peanuts, in the bottom of a box. Set the loaf inside and fill the box with more insulating material. You may also wish to insert the whole box into a larger, heavier cardboard box, filling the gaps between the boxes with added insulation. Use tape to secure the lid.Hand-delivered bread can be decorated and wrapped as needed. I sometimes just line a basket with lemon leaves or a new cloth napkin, adorn the handle with a bow, and place the bread in it to carry in on my arm.After all that baking, be sure to have a few extra loaves in the freezer to serve at your own table on Christmas morning or when guests stop by for tea!

EASTER RYE BREAD WITH FRUIT.

The first time I had this bread was the first time I tasted a sweet rye bread. But it is traditional in Scandinavia, where they bake a wide repertoire of breads with rye flour, especially for holidays and celebrations. Cardamom seeds, in their papery pods, look like miniature Christmas tree ornaments. To use whole cardamom in baking, crumble the pod, set the seeds on a piece of waxed paper, and fold over the waxed paper to encase the seeds. Then crush them with a rolling pin. Or use a mortar and pestle. Fresh-ground seeds are really nice, although already ground cardamom will also work fine. You can add the raisins at the beginning for this recipe, if you prefer.

11/2-POUND LOAF3/4 cup water cup water3 tablespoons brandy1 large egg3 tablespoons vegetable oil

21/4 cups bread flour cups bread flour3/4 cup light or medium rye flour cup light or medium rye flour1/2 cup chopped almonds cup chopped almonds3 tablespoons dark brown sugar1 tablespoon gluten11/2 teaspoons crushed cardamom seeds teaspoons crushed cardamom seedsGrated zest of 1 lemonGrated zest of 1 orange11/4 teaspoons salt teaspoons salt

21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

1 cup golden raisins2-POUND LOAF1 cup water3 tablespoons brandy1 large egg1/4 cup vegetable oil cup vegetable oil3 cups bread flour1 cup light or medium rye flour2/3 cup chopped almonds cup chopped almonds1/4 cup dark brown sugar cup dark brown sugar1 tablespoon plus 1 teaspoon gluten2 teaspoons crushed cardamom seedsGrated zest of 1 lemonGrated zest of 1 orange11/2 teaspoons salt teaspoons salt

1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

11/4 cups golden raisins cups golden raisins

[image]Place the ingredients, except the raisins, in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Sweet Bread or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the raisins.

[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.

KULICHMakes 1 cylindrical loaf Russian Orthodox Christians celebrate Easter with this sweet bread. Kulich, Kulich, a bread in the tradition of brioche, is a tall loaf, shaped rather like a puffy mushroom and traditionally decorated with strips of dough that form the Cyrillic alphabet initials for the words "Christ is Risen." If this seems like a lot of significance placed on what is just a loaf of bread, consider that a homebaked loaf used as part of an Easter celebration would have been taken to church to be blessed by the priest before serving. I give instructions for baking this loaf in a smooth-sided round mold in the oven, since the mushroom shape is so important to the spirit of the bread. Serve this for brunch spread with a bread in the tradition of brioche, is a tall loaf, shaped rather like a puffy mushroom and traditionally decorated with strips of dough that form the Cyrillic alphabet initials for the words "Christ is Risen." If this seems like a lot of significance placed on what is just a loaf of bread, consider that a homebaked loaf used as part of an Easter celebration would have been taken to church to be blessed by the priest before serving. I give instructions for baking this loaf in a smooth-sided round mold in the oven, since the mushroom shape is so important to the spirit of the bread. Serve this for brunch spread with Pasqua Cheese Pasqua Cheese.

11/2- OR 2-POUND-LOAF MACHINESFor the fruit:1/4 cup cup rum raisins rum raisins, with 3 tablespoons of their rum1/4 cup currants cup currants1/2 cup finely chopped dried apricots cup finely chopped dried apricots

For the dough:1 cup whole milk or light cream4 large egg yolks2 teaspoons vanilla extract

6 tablespoons unsalted b.u.t.ter, cut into pieces

4 cups unbleached all-purpose flour1/2 cup sugar Grated zest of 1 lemon cup sugar Grated zest of 1 lemon2 teaspoons salt

21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

1/2 cup slivered blanched almonds, lightly toasted cup slivered blanched almonds, lightly toasted

Confectioners', raw, or pearl sugar, for dusting

[image]Combine the raisins and rum, currants, and dried apricots in a small bowl. Cover and macerate at room temperature for 1 hour.

[image]Place the dough ingredients, except the fruit and almonds, in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.

[image]Grease a 7-inch (#18) charlotte mold, 5-pound honey tin, or 2-pound coffee can. Fold a length of aluminum foil in half lengthwise to make a collar 6 inches high. Wrap around the mold and secure with kitchen twine. This will extend the sides of the pan for a tall loaf. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface and pat into a fat rectangle. Sprinkle with the almonds and fruit. Fold the dough over and knead gently to distribute evenly. Knead into a ball. Place the dough in the prepared mold. Cover loosely with greased plastic wrap and let rise until about 1 1/2 inch above the rim of the pan (not the foil), about 45 minutes. inch above the rim of the pan (not the foil), about 45 minutes.

[image]Twenty minutes before baking, preheat the oven to 350F, with a rack set on the lower third position.

[image]Bake the kulich kulich until golden brown and a cake tester inserted into the center comes out clean, about 35 to 40 minutes. If the top browns too quickly, cover loosely with a piece of aluminum foil. Immediately remove the baked loaf from the mold by sliding it out onto a rack. Brush the warm top with some melted b.u.t.ter and dust with confectioners' sugar or sprinkle with raw or pearl sugar. Cool completely and serve at room temperature. Top with a fresh rose if you like. If made ahead, wrap the plain bread airtight and freeze for up to 3 months. Thaw in the wrappings and rewarm in a 350F oven for 20 minutes, then decorate. until golden brown and a cake tester inserted into the center comes out clean, about 35 to 40 minutes. If the top browns too quickly, cover loosely with a piece of aluminum foil. Immediately remove the baked loaf from the mold by sliding it out onto a rack. Brush the warm top with some melted b.u.t.ter and dust with confectioners' sugar or sprinkle with raw or pearl sugar. Cool completely and serve at room temperature. Top with a fresh rose if you like. If made ahead, wrap the plain bread airtight and freeze for up to 3 months. Thaw in the wrappings and rewarm in a 350F oven for 20 minutes, then decorate.

Two Flavorful Ways to Plump Dried FruitRum RaisinsRum raisins are so simple to prepare and add so much dimension to holiday sweet breads. Drained, they can be an ingredient in breads, bread puddings, m.u.f.fins, and ice creams (just fold into slightly softened vanilla ice cream and refreeze). In place of the raisins, you can use dried cherries or dried cranberries.

2 cups dark or muscat raisins2 cups dark rum

Place the raisins in a spring-top jar. Cover with the rum. Replace the jar cover tightly and let the raisins stand at room temperature overnight if using the next day. For longer storage, keep in the refrigerator. Raisins will be soft and plump. Each time you remove some raisins to use, make sure the remaining raisins are still covered with rum. Refrigerated, these keep indefinitely.Vanilla RaisinsYou can use these raisins in any recipe that calls for regular raisins. They are ethereal!

1 cup dark raisins1 cup golden raisins1/4 cup vanilla extract, heated to warm in the microwave cup vanilla extract, heated to warm in the microwave

Place the raisins in a small bowl and toss them with the warm vanilla extract. Cover and let stand at room temperature for 3 hours to overnight. The raisins will be ready to use. For longer storage, place raisins in the refrigerator.[image]The Right Ingredient: VanillaVanilla extract is as familiar to the home baker as chocolate. It is the most widely used spice, with a comforting perfume and delicate floral flavor. It is an extract from a flowering tropical orchid vine with edible fruit pods indigenous to Mexico, also grown in Indonesia, Tahiti, the Seych.e.l.les, and Madagascar in the Bourbon Islands.The long, green vanilla bean pod is fermented, or cured, in the sun in a baking and sweating process for several weeks until it shrivels up. This develops the vanillin, the primary flavor of vanilla, that is encased within the skinlike walls of the pod. The word vanilla comes from the Spanish word vainilla vainilla, meaning "small scabbard," and vaina vaina, or "string bean," which is what the pod looks like, especially when the pods are in a bunch. It has been used by apothecaries in a syrupy tincture as a stomach calmative, and shows up in perfumes (remember Shalimar by Guerlain?), candles, tobacco, and tea (my favorite is a small tin from France with black tea infused with vanilla), in addition to being used as a culinary spice.In bread machine baking, you can use a vanilla extract, powdered vanilla, or whole beans. I use all types of vanilla. It gives great character to breads, and works well with many other accent flavors, like coffee, cocoa, sweet spices, raisins, other extracts such as almond, lemon, or orange, and spirits such as rum or brandy. It is wonderful with corn.Vanilla ExtractVanilla extract, in varying qualities, is the most readily available form of vanilla for the home baker. Pure amber-colored liquid extracts, made from beans, alcohol, and water in a cold-percolated method, are available in small bottles from supermarkets, specialty food stores, and by mail order. I asked food writer and vanilla expert Patricia Rain which was the best extract to use in baking. She said that the level of quality has to do with the alcohol content of the extract. You want to use a vanilla with 35 to 44 percent alcohol, which will preserve the 250 fragrance and flavor components inherent in every bean. Brands like Cook's, Nielsen-Ma.s.sey (available through Williams-Sonoma), Spice Islands, and Penzeys Spice House are good choices.Extract is also the strongest pure flavoring of vanilla available to the home baker, although there are now some extracts labeled double strength or "two fold," which need to be used sparingly (use half as much as regular vanilla). While extract smells alcoholic if you sniff it in the bottle, the alcohol's flavor evaporates in the heat of the oven, leaving only the vanilla flavor behind. Extract has a watery consistency; it is never thick. One teaspoon of extract is sufficient to flavor a pound of bread dough. Too much vanilla will make a loaf taste harsh.Vanilla extract lasts three years in a tightly capped bottle stored in a cool, dry place away from light or in the refrigerator. I store pieces of vanilla bean in my extract. The flavor of imitation extracts, which are made from a wood pulp by-product of the paper industry and flavored with a coal tar derivative, just cannot compare to true extract.Bottles labeled only "vanilla extract" are a blend of different types and grades of vanilla. Extracts from single growing regions will be labeled Bourbon, Mexican, or Tahitian. Madagascar Bourbon vanilla is the most affordable and most common; it has a strong, almost musky, yet cla.s.sic vanilla aroma that I like with nuts, in cinnamon rolls, and in icings. The best Mexican extract is rare and expensive, but it is available in the United States. What you buy in those cheap liter bottles in the mercado mercado are usually synthetic (they will contain 2 percent or less alcohol), possibly with toxic coumarin as a booster, so pa.s.s on the Mexican vanilla unless you know what you're looking for. High-end Tahitian extract is showing up more often on the market. It is expensive, has a floral, licorice-like aroma, and is considered a gourmet delicacy, even by professional bakers. It is especially nice in doughs with fresh and dried fruits. are usually synthetic (they will contain 2 percent or less alcohol), possibly with toxic coumarin as a booster, so pa.s.s on the Mexican vanilla unless you know what you're looking for. High-end Tahitian extract is showing up more often on the market. It is expensive, has a floral, licorice-like aroma, and is considered a gourmet delicacy, even by professional bakers. It is especially nice in doughs with fresh and dried fruits.Some bakers make their own blend of extracts. There are many instructions, too, for making your own vanilla extract by placing the beans in brandy or vodka. I have never had great luck with this, as it takes lots lots of beans (one to three are just not enough) to get anywhere near the intense flavor of a premium vanilla extract. of beans (one to three are just not enough) to get anywhere near the intense flavor of a premium vanilla extract.Vanilla PowderPowdered vanilla, which is very popular in Europe, is made by spraying ribbons of vanilla onto sheets of dextrose in radiant ovens. It is creamy white instead of the brown color a.s.sociated with the extract and bean. It is available from Nielsen-Ma.s.sey (this brand has no sugar), McCormick, and Cook's in 2-ounce jars (in many supermarkets). The powder may end up in one big, dry lump in the jar; if it does, just crumble off what you need. Long used in cake mixes, vanilla powder is also nice in streusel crumb toppings, in doughs along with vanilla extract, in all-white flour sweet doughs, and with chocolate. Use measure for measure when subst.i.tuting powder for extract.Whole Vanilla BeansWhole beans are definitely more time-consuming to use than vanilla extract, but they give the purest vanilla flavor without the alcohol. Different beans will give different flavors to your breads. Choose from Mexican (the most brittle and shriveled), Madagascar or Bourbon (long and slender; if these have reflective crystals on them, use them-they have a high concentration of vanillin), Indonesian, and Tahitian (the most expensive, the plumpest, and most moist). If a vanilla bean is very moist, I keep it in a plastic freezer bag in the freezer to prevent mildew. Otherwise, store sleek, flexible beans in plastic or in a gla.s.s jar in a cool, dark place. If your bean is brittle, soak it in warm water or milk until pliable before splitting. You can use a bean a few times, wiping it dry after use. Beans should smell like vanilla; never use a bean that smells off or bad.To use a vanilla bean to flavor a bread machine bread, cut the bean in half, then split it in half again lengthwise using a small knife. Sc.r.a.pe the seeds into the milk or other liquid you are using in the recipe, then throw in the oil-rich skin (that is where all the flavor is). Let the liquid steep for 10 minutes before removing the bean, and the liquid is ready to be added to the bread machine. I like the flecks that appear in a bread from the seeds; they remind me of eating real vanilla ice cream when I was a kid.You can also use vanilla beans to add their flavors to sugars or coffee. I place pieces of vanilla bean (a single bean chopped into 4 or 5 pieces) in a spring-top jar and cover them with 3 to 4 cups of granulated or confectioners' sugar. The sugar takes on a vanilla flavor as it sits in the jar. The beans remain potent for about six months, and you can just keep adding more sugar to cover. Use vanilla sugar, in addition to the extract called for, in place of the regular sugar in a sweet bread or icing. Vanilla confectioners' sugar is great for dusting a fresh loaf of sweet or holiday bread. Pieces of vanilla bean can be added to the drip basket with the ground coffee to brew up a vanilla-infused pot. Or you can use the same method as with the sugar-bury pieces of a vanilla bean in your stored coffee beans, and they will take on the vanilla flavor.Ground Vanilla BeansWhole vanilla beans can be finely ground and dried into powder, giving a distinct and strong vanilla flavor. Ground beans are now available from Nielsen-Ma.s.sey and Cook's. Use a pinch in bread doughs. You will be able to see the vanilla flecks in the finished loaf. I now use this type of vanilla.Patricia Rain gave me a technique for how to grind whole beans, so you can make your own. This is a good way to use up beans that have been used three or four times already. Place the beans on a clean baking sheet and dry them in a 200F oven for 10 minutes just to toast. You can do this in a skillet, but I like the oven method better. Remove from the oven and cool before breaking into pieces and grinding in a coffee grinder. The entire bean is edible. Store in a plastic container or in a gla.s.s jar in a cool, dark place.

PORTUGUESE SWEET BREAD.

This is a b.u.t.tery Portuguese holiday bread known as Po Doce, Po Doce, a descendant of the traditional festival bread native to mainland Portugal and the Azores known as a descendant of the traditional festival bread native to mainland Portugal and the Azores known as Folar da Pascoa. Folar da Pascoa. The large Portuguese population in New England has brought so much fame to this ethnic bread, though, that Portuguese sweet bread is now almost synonymous with New England. Often the loaf has a whole colored egg, a symbol of the Resurrection, set into its top, covered with a cross of dough. The bread has subtle hints of lemon and vanilla and is quite sweet. It is so good toasted and served with jam or lemon curd for breakfast. But it is just as good with a sweet wine for dessert. The large Portuguese population in New England has brought so much fame to this ethnic bread, though, that Portuguese sweet bread is now almost synonymous with New England. Often the loaf has a whole colored egg, a symbol of the Resurrection, set into its top, covered with a cross of dough. The bread has subtle hints of lemon and vanilla and is quite sweet. It is so good toasted and served with jam or lemon curd for breakfast. But it is just as good with a sweet wine for dessert.

11/2-POUND LOAF2/3 cup evaporated milk cup evaporated milk1/4 cup plus 1 tablespoon water cup plus 1 tablespoon water2 large eggs3 tablespoons b.u.t.ter, melted1/2 teaspoon lemon extract teaspoon lemon extract