The Bread Lover's Bread Machine Cookbook Part 41

[image]To prepare the fruit, place the dried fruit in a small bowl and cover with the rum and boiling water. Set aside over night to cool and plump.

Drain the plumped dried fruit (catch any extra liquid in a measuring cup), pat dry with paper towels, and toss with the 2 tablespoons of flour. Add enough milk to the fruit juice to make 3 3/4 cup. cup.

[image]To make the dough, place all the dough ingredients except the b.u.t.ter in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. Set a kitchen timer for 7 minutes. The dough ball will be soft.

[image]When the timer rings (you will be in Knead 2), open the lid and, while the machine the lid and, while the machine is running, add a piece or two of the b.u.t.ter at a time, allowing it to be incorporated before adding more pieces. It will take a full minute or two to add all the b.u.t.ter. Close the lid.

[image]A few minutes after the b.u.t.ter has been added (still during kneading), open the lid and sprinkle in the fruit a little at a time. Close the lid and let the machine complete the Dough cycle. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Set a timer for 1 hour and let the dough continue to rise in the warm environment of the machine.

[image]Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface. Without working the dough further, divide it into 2 equal portions. Using your hands, pat each portion into a 12-by-7-by-3/4 inch thick, long oval. Use only enough flour on the work surface table to keep the dough from sticking. Brush the surface of each oval with melted b.u.t.ter and sprinkle each with half of the nutmeg sugar. Make a crease down the center of the oval and, without stretching, fold from the long edge over to within inch thick, long oval. Use only enough flour on the work surface table to keep the dough from sticking. Brush the surface of each oval with melted b.u.t.ter and sprinkle each with half of the nutmeg sugar. Make a crease down the center of the oval and, without stretching, fold from the long edge over to within 3 3/4 inch of the opposite side (it will be slightly off center), forming a long, narrow loaf. Taper the ends by pinching and rounding the points slightly. Press the top edge lightly to seal. Repeat to form the second stollen. Transfer the stollens to the baking sheet and place about 4 inches apart. Cover loosely with plastic wrap. Let rise again at room temperature until puffy, 30 to 45 minutes. inch of the opposite side (it will be slightly off center), forming a long, narrow loaf. Taper the ends by pinching and rounding the points slightly. Press the top edge lightly to seal. Repeat to form the second stollen. Transfer the stollens to the baking sheet and place about 4 inches apart. Cover loosely with plastic wrap. Let rise again at room temperature until puffy, 30 to 45 minutes.

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

[image]Brush the tops of the stollen with melted b.u.t.ter. Bake for 30 to 35 minutes, or until lightly browned. If the tops are browning too quickly, cover loosely with a tent of aluminum foil. Take care not to overbake. Remove from the baking sheet and place on a wire rack. Place the confectioners' sugar on a large flat plate. Dredge the warm loaf on all sides in the powdered sugar and let it cool completely. Stollen is best if left to age for a few days before serving.

VARIATION.

Stolle de Noel mit Marzipan 1 cup (one 8-ounce can) almond paste Prepare the stollen as directed. In Step 5, after brushing with b.u.t.ter and sprinkling with nutmeg sugar, crumble the almond paste and sprinkle half down the center of each loaf. Fold over as directed, completely covering the almond paste. Rise and bake as directed.

Holiday Breads for EntertainingAside from serving holiday breads toasted in the morning for breakfast or with tea in the afternoon, you can incorporate them beautifully into elegant, yet personal, family meals and entertaining. This is where your freezer will come in handy-the breads can be baked up to a month ahead, frozen, and then decorated and glazed just before serving.Here are some ideas for how to serve holiday breads: Place Easter loaves on a buffet table covered with a vibrantly colored tablecloth, and surround the loaves with potted spring flowers (daffodils, crocus, narcissus) and decorated eggs. Use lemon leaves to garnish. Decorate a Christmas buffet table with pine boughs, twinkling white lights, bowls of glossy red apples, a basket of nuts for cracking, and giant bayberry-scented candles. Breads can be displayed whole (with a gold ribbon tied around) or sliced and arranged on silver trays with candied flowers and marzipan fruits.You may have some of your own traditions for serving holiday breads. Here are some of my menu suggestions.

Easter Sunday BrunchFresh Orange Juice & Cranberry Juice with Lime WedgesSpiral-Cut Glazed HamMaple Mustard & Horseradish CreamSpring Asparagus TartCreamy Cole SlawBibb Lettuce with Oranges, Red Onions & OlivesA Variety of Easter Breads:KulichSweet Babka with Chocolate SwirlCardamom Easter BraidMaritozzi RomaniPasqua Cheese & b.u.t.ter Curls & b.u.t.ter CurlsCoffee, Tea, Milk ***Christmas Open HouseHot Mulled Red Wine & Hot Spiced Apple JuiceEggnog with Brandy & Rum on the SideChampagne, White Wine & Asti SpumanteMineral WaterSeasonal Crudite Basket with Hot Artichoke Dip Hot Artichoke DipElegant & Rustic Cheeses with Seasonal Fresh FruitSavory Appetizer CheesecakeMushrooms Stuffed with Pancetta and HerbsTeriyaki Sesame Chicken WingsSide of Smoked Salmon withFlavored Cream Cheeses & Bagels BagelsCapers & LemonCold Crab PateEggplant Caponata on French BreadProsciutto-Wrapped AsparagusSpinach & Feta Filo TrianglesRosemary PecansA Variety of Christmas Breads:Spicy Pear BreadStolle de Noel Venetian Panettone Venetian PanettoneAnise Christmas BreadApple ChallahChristmas Cookies & Gingerbread MenChocolate TrufflesCoffee

BOLO REI Makes 1 ring loaf Spanish and Mexican holiday breads are always sweet like this one, shaped into an oversized donut-like ring. Called bolo rei bolo rei in Portuguese, and in Portuguese, and rosca rosca in Mexico and the Iberian peninsula, it even shows up in Italy as in Mexico and the Iberian peninsula, it even shows up in Italy as aciambella. aciambella. The shape comes from when breads were designed as circular objects to symbolize spiral or coiled serpents. If you would like this to be a more festive bread, sprinkle the dough with 1 cup of chopped The shape comes from when breads were designed as circular objects to symbolize spiral or coiled serpents. If you would like this to be a more festive bread, sprinkle the dough with 1 cup of chopped Holiday Glaceed Dried Fruit Holiday Glaceed Dried Fruit before rolling it up, but I like it plain as it is given here, with the flavors of rum and orange. (Traditionally a coin or small porcelain doll would also be rolled up in the dough, and it was considered good luck for the diner who got the prize.) This bread is made from Christmas to Epiphany, the feast of the three kings (or the Twelfth Day of Christmas). before rolling it up, but I like it plain as it is given here, with the flavors of rum and orange. (Traditionally a coin or small porcelain doll would also be rolled up in the dough, and it was considered good luck for the diner who got the prize.) This bread is made from Christmas to Epiphany, the feast of the three kings (or the Twelfth Day of Christmas).

11/2- OR 2-POUND-LOAF MACHINES1/2 cup milk cup milk1/2 cup water cup water2 tablespoons amber rum2 large eggs6 tablespoons unsalted b.u.t.ter or margarine, partially melted4 cups unbleached all-purpose flour1/2 cup sugar cup sugarGrated zest of 1 orange11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast1 egg yolk beaten with 2 teaspoons rum, for glazeWhole blanched almonds, whole glaceed dried fruit, candied citrus peel, or candied angelica, for decorating

[image]Place all the dough ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough ball will be firm and pliable.

[image]Line a baking sheet with parchment paper. 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. Without working the dough further, roll out with a rolling pin to a 9-by-18-inch rectangle. Roll up jelly-roll fashion, from a long edge. Pinch the seams to seal, leaving the ends open. Place on the baking sheet and form into a round circle by connecting the two open ends. Seal by dipping your fingers in water and pinching closed. Place a greased ovenproof bowl about the same size as the center hole upside down in the s.p.a.ce to keep the hole from closing during baking. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.

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

[image]Brush the ring with the egg glaze. Make designs by pressing in the dried fruit and nut pieces (I like a daisy effect). Let rest for another 15 minutes, uncovered.

[image]Bake for 30 to 35 minutes, or until golden brown and a cake tester inserted into the center comes out clean. Remove from the baking pan and place on a wire rack. Let cool completely before serving.

GREEK SWEET BREAD Makes 1 round loaf Those of the Greek Orthodox faith have a sweet bread for every major holiday. At Easter there is Lambropsomo, Lambropsomo, for Christmas, for Christmas, Christopsomo, Christopsomo, and for New Year's Day and for New Year's Day Vasilopita, Vasilopita, or St. Basil's Bread. The same basic dough is used for each bread, but the flavoring and shape vary. I shape this loaf into a simple large round. But do vary the flavorings-large round. But do vary the flavorings-two variations are given here. I use apple pie spice in the bread. This combination of cinnamon, allspice, and cloves gives a hint of the traditional flavors of the more exotic ground mastic, a resiny spice, and mahlepi seeds, from the pits of St. Lucy's cherries. Use a strong, dark honey if you can. Greek Sweet Bread should be served with honey as a sweet, never with b.u.t.ter. or St. Basil's Bread. The same basic dough is used for each bread, but the flavoring and shape vary. I shape this loaf into a simple large round. But do vary the flavorings-large round. But do vary the flavorings-two variations are given here. I use apple pie spice in the bread. This combination of cinnamon, allspice, and cloves gives a hint of the traditional flavors of the more exotic ground mastic, a resiny spice, and mahlepi seeds, from the pits of St. Lucy's cherries. Use a strong, dark honey if you can. Greek Sweet Bread should be served with honey as a sweet, never with b.u.t.ter.

11/2-POUND LOAFFor the dough:3/4 cup fat-free milk cup fat-free milk1/4 cup fruity olive oil cup fruity olive oil1 large egg plus 1 egg yolk3 cups bread flour1/4 cup honey cup honeyGrated zest of 1 orange or lemon1 tablespoon gluten11/2 teaspoons salt teaspoons salt1 teaspoon apple pie spice21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

For the glaze:2 tablespoons corn syrup2 tablespoons honey2 tablespoons orange juice2 tablespoons white or black sesame seeds (nigella)2-POUND LOAFFor the dough:7/8 cup fat-free milk cup fat-free milk1/4 cup plus 1 tablespoon fruity olive oil cup plus 1 tablespoon fruity olive oil1 large egg plus 1 egg yolk33/4 cups bread flour cups bread flour1/3 cup honey cup honeyGrated zest of 1 orange or lemon1 tablespoon plus 2 teaspoons gluten2 teaspoons salt11/4 teaspoons apple pie spice teaspoons apple pie spice1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeastFor the glaze:2 tablespoons corn syrup2 tablespoons honey2 tablespoons orange juice2 tablespoons white or black sesame seeds (nigella)

[image]To make the dough, place all the dough 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]Line a baking sheet with parchment paper. 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. If you are making one of the variations, pat the dough into a fat rectangle and sprinkle with the desired additional ingredients; then fold the dough over, kneading it gently to distribute the additions evenly. Knead the dough into a tight round and place it on the prepared pan. Cover loosely with greased plastic wrap and let rise until doubled in bulk, about 1 hour.

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

[image]Bake for 40 to 45 minutes or until golden brown and the loaf sounds hollow when tapped on the bottom with your finger. Remove the bread from the pan to cool on a rack for a few minutes before glazing.

[image]To make the glaze, combine the corn syrup, honey, and orange juice in a small saucepan. Bring to a boil; boil 1 minute. Brush the top of the warm loaf with the glaze and sprinkle with sesame seeds. Cool completely before slicing.

VARIATIONS.

Greek Christmas Bread For 11/2-pound loaf: 1/4 cup golden raisins cup golden raisins1/4 cup dark raisins cup dark raisins1/4 cup dried figs, stemmed and chopped cup dried figs, stemmed and chopped1/4 cup chopped toasted walnuts cup chopped toasted walnuts For 2-pound loaf: 1/3 cup golden raisins cup golden raisins1/3 cup dark raisins cup dark raisins1/3 cup dried figs, stemmed and chopped cup dried figs, stemmed and chopped1/3 cup chopped toasted walnuts cup chopped toasted walnuts

Soak the dried figs in boiling water for an hour to soften them, or use canned figs. Add the raisins, figs, and nuts as instructed in Step 2.

Greek Easter Bread For 11/2-pound loaf: 1/2 cup golden raisins cup golden raisins For 2-pound loaf: 2/3 cup golden raisins cup golden raisins

Add the raisins as instructed in Step 2.

GOLDEN PANDOLCE Makes 2 round loaves From the north of Italy, the original home of the early Etruscans, comes this delicate fruit and nut bread that is good for Easter or Christmas. Pandolce Pandolce simply means "sweet bread" in Italian. I love the rustic shape of its decorative top; it reminds me of a court jester's cap. Serve this for brunch with some fresh goat cheese and honey. simply means "sweet bread" in Italian. I love the rustic shape of its decorative top; it reminds me of a court jester's cap. Serve this for brunch with some fresh goat cheese and honey.

11/2-POUND LOAF1/2 cup golden raisins cup golden raisins2 tablespoons Marsala 1 tablespoon flour1/2 cup milk cup milk1/2 cup water cup water2 tablespoons Marsala1/4 cup olive oil cup olive oil1 tablespoon orange-flower water1 teaspoon vanilla extract3 cups bread flour1/4 cup sugar cup sugar3 tablespoons chopped pine nuts1 tablespoon gluten1 teaspoon salt1/2 teaspoon aniseed, crushed teaspoon aniseed, crushed21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast11/2 tablespoons b.u.t.ter, cut into 8 pieces, for topping tablespoons b.u.t.ter, cut into 8 pieces, for topping1 tablespoon sugar, for sprinkling2-POUND LOAF3/4 cups golden raisins cups golden raisins3 tablespoons Marsala1 tablespoon flour2/3 cup milk cup milk2/3 cup water cup water3 tablespoons Marsala1/3 cup olive oil cup olive oil11/2 tablespoons orange-flower water tablespoons orange-flower water11/2 teaspoons vanilla extract teaspoons vanilla extract4 cups bread flour1/3 cup sugar cup sugar1/4 cup chopped pine nuts cup chopped pine nuts1 tablespoon plus2 teaspoons gluten11/2 teaspoons salt teaspoons salt3/4 teaspoon aniseed, crushed teaspoon aniseed, crushed21/2 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast11/2 tablespoons b.u.t.ter, cut into 8 pieces, for topping tablespoons b.u.t.ter, cut into 8 pieces, for topping1 tablespoon sugar, for sprinkling

[image]Combine the raisins and Marsala in a small bowl. Let stand for 30 minutes at room temperature to macerate.

[image]Place the ingredients, except the raisins and the tablespoon of flour, in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough ball will be slightly soft.

[image]Line a baking sheet with parchment paper. 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. Lift the raisins out of their liquid with a slotted spoon and toss them with the tablespoon of flour. Reserve the liquid. Sprinkle the dough with the raisins. Fold the dough over and knead gently to evenly distribute. Knead into a tight round and divide into 2 equal portions. Shape each portion into a round loaf. Place the rounds on the prepared pan. Cover loosely with a clean tea towel and let rise until doubled in bulk, about 1 hour and 15 minutes.

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

[image]With a lame or small, very sharp knife, cut an X on top of each loaf. With your fingers, pull on the point of one triangular piece of one loaf. You will have a slight skin that has dried during rising. Pull up and back, using the knife to cut just under the skin, like skinning a chicken breast, cutting and pulling back to the rim of the loaf. Peel the triangular piece back and lay it over the side of the loaf. Continue with the other 3 sections of the X. Then repeat with the other loaf. You will have an opened area, or "ear," on top of each. Place a piece of b.u.t.ter just inside the base of each ear. Flip a small portion of each point back over the b.u.t.ter piece. Drizzle the tops with the reserved raisin-soaking liquid, and sprinkle with sugar.

[image]Bake for 35 to 40 minutes, until golden brown and the loaves sound hollow when tapped on the bottom with your finger. Remove the loaves from the pan and place on a rack. Let cool completely before slicing.

MARZIPAN KRINGLE Makes 1 large loaf I love bread made in the beautiful pretzel shape. Whole loaves shaped into pretzels may be unfamiliar to you, but for centuries this has been the shape of bread made for weddings and holidays. Some bakers prefer to shape this loaf into a thick horseshoe instead. Marzipan, also called love bread made in the beautiful pretzel shape. Whole loaves shaped into pretzels may be unfamiliar to you, but for centuries this has been the shape of bread made for weddings and holidays. Some bakers prefer to shape this loaf into a thick horseshoe instead. Marzipan, also called ma.s.sepain ma.s.sepain in French-simply almond paste-is one of my favorite fillings. It is a combination of ground almonds, sugar, and egg whites beaten into a meringue. It is said to have been invented in Milan by nuns. Serve this kringle for brunch with coffee, or tea, and fresh orange juice, and savor every bite. in French-simply almond paste-is one of my favorite fillings. It is a combination of ground almonds, sugar, and egg whites beaten into a meringue. It is said to have been invented in Milan by nuns. Serve this kringle for brunch with coffee, or tea, and fresh orange juice, and savor every bite.

11/2- OR 2-POUND-LOAF MACHINESFor the dough:11/4 cups whole milk or light cream cups whole milk or light cream3 large egg yolks6 tablespoons unsalted b.u.t.ter, cut into pieces31/2 cups unbleached all-purpose flour cups unbleached all-purpose flour1/4 cup sugar cup sugar11/2 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeastFor the marzipan filling:11/4 cups almond paste cups almond paste1/2 cup sugar cup sugar1 egg white, beaten1 teaspoon almond extract1 teaspoon ground cinnamon3/4 cup chopped almonds cup chopped almondsFor the glaze and topping:3 tablespoons raw sugar1 egg white beaten with1 tablespoon water1/2 cup sliced almonds cup sliced almonds

[image]Place all the dough ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Sc.r.a.pe the dough into a greased 4-quart plastic container (I spray with a b.u.t.ter-flavored cooking spray) and cover. Refrigerate for 12 to 24 hours.

[image]To make the filling, place the almond paste, sugar, egg white, almond extract, and cinnamon in a deep bowl. Beat with an electric mixer until just smooth. Set aside.

[image]Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface, preferably a marble slab, and pat into a fat rectangle. With a rolling pin, roll into a 12-by-20-inch rectangle. Spread with the almond filling, leaving a 1-inch border all the way around. Sprinkle with the 3 3/4 cup chopped almonds. Roll up tightly, jelly-roll fashion, into a long 20-inch log. Sprinkle the raw sugar on the work surface and roll the log in the sugar, coating all surfaces. Roll the log back and forth with your palms to extend it to 30 inches. Place it on the baking sheet and form a circle, crossing the ends and then folding them over to touch the center of the circle on the bottom to make a pretzel. Cover loosely with a clean tea towel and let rise until puffy, about 45 minutes. cup chopped almonds. Roll up tightly, jelly-roll fashion, into a long 20-inch log. Sprinkle the raw sugar on the work surface and roll the log in the sugar, coating all surfaces. Roll the log back and forth with your palms to extend it to 30 inches. Place it on the baking sheet and form a circle, crossing the ends and then folding them over to touch the center of the circle on the bottom to make a pretzel. Cover loosely with a clean tea towel and let rise until puffy, about 45 minutes.

[image]Twenty minutes before baking, preheat the oven to 375F.

[image]Brush the egg glaze over the sugar and sprinkle with the sliced almonds. Bake the loaf until golden brown and firm to the touch, 25 to 30 minutes. Remove from the baking sheet and cool completely on a rack before serving.

EXPRESS LANE.

BREAD.

No-Yeast Quick Breads

Banana BreadGranola Breakfast BreadFig BreadOrange Poppyseed Bread with Orange SyrupWhite and Dark Chocolate Tea CakeToasted Coconut BreadBourbon Nut BreadDried Cranberry Tea BreadCardamom Tea BreadWelsh Bara BrithOrange Gingerbread with Orange Whipped CreamCarrot BreadZucchini BreadCornbreadAnadama Quick Bread

Quick breads are exceptionally popular with bakers, and it was only a matter of time before bread machine manufacturers added a cycle specifically for making them. Even after decades of professional yeast baking experience, when I am baking for myself, I often make this type of loaf. Not only do quick breads allow me to quickly a.s.semble the ingredients from an elementary pantry, but I can include my favorite seasonal ingredients in the loaves. Supermarket shelves carry commercial mixes that I doctor to save time. A stash of quick loaves in the freezer makes last-minute breakfasts or serving tea visitors effortless.

True to their name, quick breads, which rely on the power of chemical leaveners rather than yeast to lighten their batters, require no fermentation time. The loaves are baked immediately after mixing-quick and easy. The texture of a quick bread baked in a conventional oven is created by the effect of the high heat on the baking powder and baking soda in the batter. High heat tends to create large bubbles of CO2. The lower, consistent heat of the bread machine causes the leavenings to react more slowly, making smaller bubbles, and creating a bread with a tighter texture. Traditional breads like pound cakes and gingerbreads bake up beautifully in the bread machine.

Different quick bread recipes work up into different styles of batter consistency, either astonishingly thick, known as a drop batter, or thin enough to be a pour batter. They bake up to be cakelike or more like dense m.u.f.fins. I have found that a medium-thick creamy batter works best in the bread machine. The loaves can range in texture from a tender pound cake to a tightly grained loaf, depending on the proportions of flour and liquid to the added embellishment. Older bread machines require the baker to mix the batter by hand outside the machine, but the new ones mix the ingredients beautifully with the action of the paddle alone; all you have to do is layer them in the pan. If yours mixes the ingredients for you, just check to make sure there is no clumping or unmixed flour in the corners of a horizontal pan during mixing. Use a soft plastic spatula to sc.r.a.pe down the sides of the pan before the baking starts. I usually do this about six minutes into the mixing.

Quick breads can be sweet or savory, plain or loaded with chopped fruit and nuts. There are many foods to choose from to imaginatively flavor a loaf: dried fruits; nuts; fresh fruits such as bananas, citrus, cranberries, pineapple, and papaya; fresh dates; carrots and parsnips; creamy cheeses; olives; and wild rice. The only rule to remember when making bread machine quick breads is to keep the total amount of these extra ingredients small, otherwise they will add too much weight to the batter and you will end up with a flat loaf.

Accent flavors include pungent liqueurs and aromatic extracts, coffee, crushed crystallized ginger, and many sweet exotic spices. Quick loaves successfully integrate all kinds of whole-grain flours, from whole wheat and cornmeal to oatmeal and bran. To make a loaf more sophisticated, while the loaf is still hot I will pierce it and drizzle it with a mixture of equal parts sugar and fruit juice or an alcoholic spirit, to form a thin glaze of flavor. Or I dust a cooled loaf with confectioners' sugar. A plain, unadorned loaf is just fine, too.

Quick loaves always call for some type of fat to create texture and to contribute to the over-all flavor. This may be oil (I always use a cold-pressed variety when using an olive, seed, or nut oil), a melted solid fat, like b.u.t.ter, margarine, or vegetable shortening (I always use unsalted b.u.t.ter-the flavor is delightfully sweet), or a fat subst.i.tute, such as applesauce or prune puree. The bread machine cannot cream sugar and b.u.t.ter, so you must use b.u.t.ter melted or at very soft room temperature. Each fat contributes its own textural qualities to a loaf, depending on what type of fat it is and in what proportion it is used.

For quick breads, I always use unbleached all-purpose flour-rather than the bread flour called for in yeast bread recipes-for the best texture and crumb, as quick loaves need a bit of strength to create these qualities, yet should stay tender. White cake or pastry flour is too delicate in an expanding dough to hold any embellishments in suspension, and a baked loaf made with one of these will be much too tender. Bread flour, on the other hand, is much too strong for quick breads (a batter made with it would look stringy), the high gluten content resists the quick action of the chemical leaveners and bakes up into a tough baked good. When making tender quick breads with whole wheat flour, I often use exclusively whole wheat pastry flour to keep the tender texture and lighten up what would otherwise be a heavy whole-grain batter.

The Quick Bread/Cake cycle on the bread machine mixes and bakes a loaf similar to a 9- by-5-inch oven-baked loaf. Do not confuse this cycle with the Quick Yeast Bread, Rapid, or One Hour cycles designed to make faster yeast breads. On many machines you will have to choose the crust setting, light, medium, or dark, when you use the Quick Bread/Cake cycle. When the mixing is done, you will have a batter, not a dough ball. If the batter does not look sufficiently mixed, press Pause and mix the batter with a few strokes by hand, using a rubber spatula. Press Start and the cycle will resume. The baking may begin immediately, or there may be a rest period after the mixing. Do not open the lid to peek at how the bread is doing until a full thirty minutes into baking to allow the bread to reach its full volume in the heat of the oven. As much as possible, look through the window instead of opening the lid The bread will rise and dry out around the edges first, and then, during the last twenty minutes of baking, will dome slightly in the center.

The Quick Bread/Cake cycle, more than any other, varies widely among different machines, making it a real challenge to develop recipes that work for all machines. The recipes in this chapter were tested on a variety of machines that all had Quick Bread/Cake cycle times of 69, 79, and 89 minutes, depending on whether a light, medium, or dark crust was chosen. This seems to be the most common type of Quick Bread/Cake cycle among newer machines. These recipes should also work well in machines that have longer Quick Bread/ Cake cycles, but begin baking immediately after mixing. If the length of the cycle on your machine is longer, you may have to do some experimenting with baking time to achieve the loaf you want. (See Bread Machine Baker's Hint: Baking with the Quick Bread Cycle Bread Machine Baker's Hint: Baking with the Quick Bread Cycle for more information.) for more information.) A quick loaf is finished baking when the top looks dry inside the small crack that runs down the center, and feels firm when gently touched with your finger; when the edges pull away slightly from the sides of the pan; and when the loaf is evenly browned around the edges. If an indentation remains after you have pressed the top lightly with your finger, it is a sure sign that the loaf needs more baking. Often the top of a bread machine loaf will not be browned as one baked in a conventional oven. The last test for doneness is to insert a cake tester into the center of the loaf; it should come out clean with no crumbs or batter attached.

On some machines, the Quick Bread/Cake cycle has an extra feature that allows you to program additional baking time in one minute intervals, if you need it. On other machines, you may be able to press Stop/Reset and program the Bake Only cycle for more time to finish baking the loaf. Don't worry if a loaf takes as long as about two hours, or 12/0 minutes, to fully bake. Remember that the bread machine bakes at approximately half the temperature of a conventional oven. On some of the older machines, you have to set the bake time manually; if so, set it for 70 minutes and go from there. Also, I never make a quick bread on the Delay cycle; there are too many perishable ingredients. minutes, to fully bake. Remember that the bread machine bakes at approximately half the temperature of a conventional oven. On some of the older machines, you have to set the bake time manually; if so, set it for 70 minutes and go from there. Also, I never make a quick bread on the Delay cycle; there are too many perishable ingredients.

When the bread is done, remove the pan from the machine and let the loaf rest in the pan, on a cooling rack, for ten to fifteen minutes, to firm up slightly so that the loaf won't break as you turn it out. I run a thin plastic spatula around the edges right away to loosen the loaf. (Don't leave the pan in the machine with the lid closed for this ten minutes; the descending heat from the baking will continue to cook the loaf.) Then, using heavy oven mitts to protect your fingers and wrists, turn the loaf out of the hot bread pan and place it right side up on a cooling rack, allowing air to circulate around it. Loaves that are especially delicate in texture can stand for fifteen minutes in the refrigerator to firm up slightly before turning out. A word of caution: If loaves are not turned out of the pan within fifteen minutes of when they are taken out of the machine, expect them to be soggy on the bottom and probably hard to extract from the pan in one piece.

Quick loaves are easiest to slice when they have cooled completely. This also allows their flavors and textures to meld enticingly, especially after a loaf has been standing overnight at room temperature or in the refrigerator. Always use a good serrated knife for even slicing, as regular knives will squash, crumble, or otherwise distort a loaf.

Quick breads are not restricted to breakfast or snack fare, although they are perfect for these purposes. The simple loaves are great plain or gently toasted and dressed up with a layer of b.u.t.ter or tangy cheese spread such as cream cheese, ricotta, goat, or kefir cheeses. I also serve slices alongside fruit or vegetable salads for lunch. Day-old sweet or savory loaves make excellent sandwiches or bases for handheld hors d'oeuvres with seafood, meat, or poultry fillings or toppings. One of my standard holiday and birthday gifts is a homemade quick loaf accompanied by the recipe. Quick loaves stay fresh for about four days.

BANANA BREAD.

I am a banana bread lover, like so many bakers, and so I have recipes for many variations, some smooth and others filled with nuts and dried fruit; this one has the crunch of walnuts. I let this loaf stand, wrapped in plastic in the refrigerator overnight, before serving to meld the flavors and set the luscious texture; the bread is excellent chilled. This banana bread is even good enough to serve with a scoop of vanilla ice cream and lightly drizzled with chocolate sauce for dessert. am a banana bread lover, like so many bakers, and so I have recipes for many variations, some smooth and others filled with nuts and dried fruit; this one has the crunch of walnuts. I let this loaf stand, wrapped in plastic in the refrigerator overnight, before serving to meld the flavors and set the luscious texture; the bread is excellent chilled. This banana bread is even good enough to serve with a scoop of vanilla ice cream and lightly drizzled with chocolate sauce for dessert.

11/2- OR 2-POUND-LOAF MACHINES11/2 cups mashed overripe bananas (about 2 large) cups mashed overripe bananas (about 2 large)1/4 cup sour cream (any type) cup sour cream (any type)1/2 cup vegetable oil cup vegetable oil2 large eggs1 teaspoon vanilla extract1/2 cup sugar cup sugar1/3 cup light brown sugar cup light brown sugar1/3 cup dark brown sugar cup dark brown sugar2 cups unbleached all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder teaspoon baking powder1/2 teaspoon salt teaspoon salt1/2 cup coa.r.s.ely chopped walnuts cup coa.r.s.ely chopped walnuts

[image]Combine the sour cream and the bananas in a small bowl and mash together with a fork. The mixture can be used immediately or placed in the refrigerator overnight.

[image]Place the banana mixture and the rest of the ingredients in the bread pan according to the order in the manufacturer's instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. When the machine beeps at the end of the cycle, check the bread for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.

[image]When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and store in the refrigerator.