The Bread Lover's Bread Machine Cookbook Part 5

INSTANT-POTATO BREAD.

Long ago, Peruvian Indians dried potatoes by stomping on them to press out the moisture, then left them to freeze overnight. The potatoes were later reconst.i.tuted in water over a campfire. When vegetables are dried, their vitamins, flavor, and color remain intact. Still, I used to dismiss the use of instant mashed potatoes in my breads; I always used fresh mashed potatoes. But my girlfriend and fellow bread machine baker Suzanne convinced me to add the instant flakes. The bread tasted so good, especially the loaves made in the bread machine, that now I always have a box of instant potatoes in the cupboard. The crumb on potato bread is fluffy and dense, the interior moist, and the crust crisp. This loaf can be baked on the Quick Yeast Bread cycle since the potatoes encourage the yeast. (See your manufacturer's manual for guidelines for adjusting the quant.i.ty of yeast when using this cycle.) This is a high-domed loaf. Be sure to add the flour first, to the liquid already in the pan, and then the potato flakes. Otherwise, as you are measuring the flour, the potatoes will already be soaking up the liquid, and the result will be a dry dough ball.

11/2-POUND LOAF1/2 cup water cup water2/3 cup b.u.t.termilk cup b.u.t.termilk11/2 tablespoons olive oil tablespoons olive oil11/2 tablespoons dark honey tablespoons dark honey21/2 cups bread flour cups bread flour1/3 cup instant potato flakes cup instant potato flakes1 tablespoon gluten11/4 teaspoons salt teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF3/4 cup water cup water3/4 cup b.u.t.termilk cup b.u.t.termilk2 tablespoons olive oil2 tablespoons dark honey3 cups bread flour1/2 cup instant potato flakes cup instant potato flakes1 tablespoon plus 1 teaspoon gluten11/2 teaspoons salt 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 medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be nicely formed and slightly sticky but stiff at the same time when tested. It should feel a bit sticky, so take care not to add any more than an extra tablespoon of flour. The potato flakes will soak up the extra moisture during the rises and will become smooth during the risings.

[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.

BEER BREAD.

Flip the cap on your favorite beer and let it go flat at room temperature for a few hours before a.s.sembling the ingredients. Whatever the brand is, whether dark or light, domestic or imported, your choice of beer will dictate the distinctive flavor of this loaf. Serve this bread with roast pork and sauerkraut or with corned beef.

11/2-POUND LOAF11/8 cups (9 ounces) beer cups (9 ounces) beer2 tablespoons olive oil31/2 cups bread flour cups bread flour1/4 cup sugar cup sugar3/4 teaspoon salt teaspoon salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups (12 ounces) beer cups (12 ounces) beer3 tablespoons olive oil41/2 cups bread flour cups bread flour1/3 cup sugar cup sugar1 teaspoon salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Pour the beer into a bowl and let stand at room temperature for a few hours to go flat.

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

How Much Does It Cost to Make a Loaf of Bread in the Bread Machine?The total cost of a 11/2-pound loaf of bread without any added ingredients like cheese, spices, nuts, dried fruit, or vegetables is very inexpensive, about 75 cents to $1.00.Flour: A 10-pound bag of flour contains 40 cups and sells for $3.50 to $4.10. A 11/2-pound loaf calls for 3 cups of flour. Cost per loaf: about 35 cents.Yeast: The cost of 2 teaspoons of dry yeast is about 15 cents.Milk: A recipe that calls for fresh milk or b.u.t.termilk will call for about 11/4 cups, about 30 cents worth. One to two tablespoons of dry b.u.t.ter milk powder or nonfat dry milk costs about 5 cents. cups, about 30 cents worth. One to two tablespoons of dry b.u.t.ter milk powder or nonfat dry milk costs about 5 cents.b.u.t.ter or oil: The standard loaf uses about 10 cents worth of b.u.t.ter, margarine, or vegetable oil, or 15 to 25 cents worth of premium olive oil or nut oil.Other ingredients: Allow 5 cents more for sugar or honey and salt.

HUNGARIAN WHITE BREAD WITH FENNEL SEEDS.

Hungarians are known as premier bread bakers. Hungarian wheat is grown on the fertile Great Hungarian Plain that sweeps two thousand miles east from the Transylvanian Alps. Up until World War II, this wheat was treated like gold in Europe and exported to destinations all over the Continent. Hungarian flours are graded from coa.r.s.e to fine and there is a saying "if you can make strudel out of it, then it is good flour for bread, crepes, and noodles." The kenyer, kenyer, or "daily bread," in this recipe can be made studded with aromatic caraway or fennel seeds, providing a great accompaniment to Hungary's flavorful savory dishes. The subtle addition of the seeds is a delightful surprise to the palate. This is a firm-textured bread with an incredible crumb, and is very fragrant when toasted. or "daily bread," in this recipe can be made studded with aromatic caraway or fennel seeds, providing a great accompaniment to Hungary's flavorful savory dishes. The subtle addition of the seeds is a delightful surprise to the palate. This is a firm-textured bread with an incredible crumb, and is very fragrant when toasted.

11/2-POUND LOAF11/8 cups water cups water11/2 tablespoons unsalted b.u.t.ter, melted tablespoons unsalted b.u.t.ter, melted3 cups bread flour11/2 tablespoons sugar tablespoons sugar1 tablespoon gluten21/2 teaspoons fennel seeds teaspoons fennel seeds11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/3 cups water cups water2 tablespoons unsalted b.u.t.ter, melted4 cups bread flour2 tablespoons sugar1 tablespoon plus 1 teaspoon gluten1 tablespoon fennel seeds2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

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

One-Pound Loaves The recipes in this book are designed for 11/2- and 2-pound-loaf bread machines. But all machines have the capacity to make smaller 1-pound loaves as well. The 1-pound size is also known as a sampler loaf, and is perfect for one or two people, especially if you like to make fresh bread every day. Here are a few basic recipes created to make some special 1-pound loaves. You'll find recipes for plain white and egg breads, as well as a couple whole-grain loaves and a sweet bread. Of course, to make a 1-pound loaf from any of the other recipes in this book, all you have to do is cut the measurements for the 2-pound loaf in half.

SAMPLER BRIOCHE EGG LOAF.

[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.) The dough ball will be soft.

[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.

1-POUND LOAF2 large egg yolks plus water to equal 2 2/3 cup cup4 tablespoons unsalted b.u.t.ter, cut into pieces and softened13/4 cups bread flour cups bread flour1 tablespoon sugar2 teaspoons gluten1 teaspoon salt11/8 teaspoons SAF yeast or 1 teaspoons SAF yeast or 11/2 teaspoons bread machine yeast teaspoons bread machine yeast

SAMPLER COUNTRY WHITE LOAF.

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

1-POUND LOAF3/4 cup fat-free milk cup fat-free milk1 tablespoon canola oil17/8 cups bread flour cups bread flour2 tablespoons barley flour2 tablespoons toasted wheat germ1 tablespoon sugar2 teaspoons gluten1 teaspoon salt11/8 teaspoons SAF yeast or 1 teaspoons SAF yeast or 11/2 teaspoons bread machine yeast teaspoons bread machine yeast

SAMPLER b.u.t.tERMILK WHITE LOAF.

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

1-POUND LOAF3/4 cup plus 1 tablespoon b.u.t.termilk cup plus 1 tablespoon b.u.t.termilk1 tablespoon dark honey1 tablespoon b.u.t.ter or margarine, softened2 cups bread flour2 teaspoons gluten1 teaspoon salt11/4 teaspoons SAF yeast or 1 teaspoons SAF yeast or 11/2 teaspoons bread machine yeast teaspoons bread machine yeast

SAMPLER HONEY WHOLE WHEAT LOAF.

[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 Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

1-POUND LOAF3/4 cup fat-free milk cup fat-free milk2 tablespoons honey1 tablespoon b.u.t.ter, softened13/4 cups whole wheat flour cups whole wheat flour1/4 cup bread flour cup bread flour1 tablespoon gluten1 teaspoon salt11/4 teaspoons SAF yeast or 1 teaspoons SAF yeast or 11/2 teaspoons bread machine yeast teaspoons bread machine yeast

SAMPLER OATMEAL LOAF.

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

1-POUND LOAF3/4 cup b.u.t.termilk cup b.u.t.termilk1 tablespoon honey or maple syrup2 teaspoons b.u.t.ter or margarine, softened13/4 cups bread flour cups bread flour1/2 cup rolled oats cup rolled oats2 teaspoons gluten1 teaspoon salt11/4 teaspoons SAF yeast or 1 teaspoons SAF yeast or 11/2 teaspoons bread machine yeast teaspoons bread machine yeast

SAMPLER HAWAIIAN SWEET LOAF.

[image]Place the ingredients, except the nuts, in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic or Sweet Bread 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 nuts.

[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.

1-POUND LOAF1/3 cup evaporated milk cup evaporated milkOne 8-ounce can crushed pineapple in its own juice1/4 cup pineapple juice reserved from draining the canned pineapple cup pineapple juice reserved from draining the canned pineapple1 tablespoon vegetable or nut oil2 cups bread flour1/3 cup flaked coconut cup flaked coconut11/2 tablespoons light brown sugar tablespoons light brown sugar2 teaspoons gluten1 teaspoon salt1/2 teaspoon ground ginger teaspoon ground ginger11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast teaspoons SAF yeast or 2 teaspoons bread machine yeast1/4 cup coa.r.s.ely chopped macadamia nuts, rinsed and dried on a paper towel if salted cup coa.r.s.ely chopped macadamia nuts, rinsed and dried on a paper towel if salted

EGG BREADS.

Egg breads are simply divine. While in a practical sense, eggs add rich flavor, vibrant color, and leavening power to a dough, they have a spiritual element as well.

Eggs have long been added to bread doughs to make them special. There is a pain du sacresant pain du sacresant, or sacred bread, for every culture that worships, and these breads are usually made with eggs. One of the earliest religions believed that a primeval egg split open to form heaven and earth. Modern Muslim women chant prayers while mixing dough and their baked bread is never cut with a knife, since the bread is symbolic of one of the mult.i.tude of prophets in the Koran. Challah, the traditional Jewish egg bread that is probably the most familiar egg bread, is served as prayers are said. I find the Jewish challah one of the best breads to make for any momentous event, a wedding, a birth, or during mourning. This oversized loaf seems to bless the table with its presence, just as it has for centuries.

Among early Europeans, the egg was a symbol of the four basic elements. The egg white symbolized water, the sh.e.l.l represented earth, the membrane air, and the yolk, with its yellow orb, fire. The Scots told fortunes with the whites. The white would be dropped in a gla.s.s of ale and turned upside down. The interpretation would be told according to the shape the white took in the liquid. It would then be used in the making of bannocks (their griddle-baked daily bread), and the baker was not allowed to speak while mixing it.

So when you are baking your egg bread, remember that these breads are not only some of the easiest to construct in the bread machine, but also the ones accompanied by daily blessings for health, sustenance, and happiness.

FRANSKBRD.

Franskbrd is the most prevalent white bread in all of Scandinavia. It translates to "French bread," but it contains an egg, so technically it is not a true lean bread by French baking standards. The combination of the egg and water makes for a chewy loaf. This recipe is adapted from one by a great baker and food writer, Beatrice Ojakangas, who has written many bread books utilizing every baking technique, from the food processor to the bread machine. Serve this bread with dinner. is the most prevalent white bread in all of Scandinavia. It translates to "French bread," but it contains an egg, so technically it is not a true lean bread by French baking standards. The combination of the egg and water makes for a chewy loaf. This recipe is adapted from one by a great baker and food writer, Beatrice Ojakangas, who has written many bread books utilizing every baking technique, from the food processor to the bread machine. Serve this bread with dinner.

11/2-POUND LOAF1 cup water1 large egg3 cups bread flour1 tablespoon sugar1 tablespoon gluten11/4 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/3 cups water cups water1 large egg4 cups bread flour11/2 tablespoons sugar tablespoons sugar1 tablespoon plus 1 teaspoon gluten11/2 teaspoons salt 2 teaspoons salt 21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

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

b.u.t.tER BREAD.

This egg bread is shaped into les gemeaux, les gemeaux, or "the twins," a pair of loaves baked in the same pan. You can bake this specially shaped twin-humped loaf in your bread machine on the Basic or Variety cycles as described below. Or you can remove the dough, shape it into the twin loaf (with the seam in the middle), place it in a loaf pan (8-by-4-inch for 1 or "the twins," a pair of loaves baked in the same pan. You can bake this specially shaped twin-humped loaf in your bread machine on the Basic or Variety cycles as described below. Or you can remove the dough, shape it into the twin loaf (with the seam in the middle), place it in a loaf pan (8-by-4-inch for 11/2 pounds dough; 9- by-5-inch for 2 pounds), cover it with plastic wrap to rise for 45 minutes, and bake it off in your oven for 40 minutes at 350F. If you don't want to do anything fancy with this loaf you don't have to; just run it straight through the Basic cycle. When you slather it with jam, you won't need the b.u.t.ter; it's already in the bread. pounds dough; 9- by-5-inch for 2 pounds), cover it with plastic wrap to rise for 45 minutes, and bake it off in your oven for 40 minutes at 350F. If you don't want to do anything fancy with this loaf you don't have to; just run it straight through the Basic cycle. When you slather it with jam, you won't need the b.u.t.ter; it's already in the bread.

11/2-POUND LOAF7/8 cup water cup water1 large egg5 tablespoons unsalted b.u.t.ter or margarine, cut into pieces3 cups bread flour1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/8 cups water cups water1 large egg6 tablespoons unsalted b.u.t.ter or margarine, cut into pieces4 cups bread flour1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic or Variety cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]If you are using the Basic cycle, after Rise 1 ends press Pause, remove the bread from the machine, and close the lid. If you are using the Variety cycle, remove the pan when Shape appears in the display. Turn the dough out onto a clean work surface and divide it into 2 equal portions. Flatten each portion into a small rectangle and roll up from a short side to form 2 fat squares of dough. Remove the kneading blade and give the pan a light greasing by spraying it with a bit of vegetable cooking spray. Place the 2 separate pieces side by side in the bottom of the bread pan (they will be touching). Return the pan to the machine.

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

[image]The Right Ingredient: About EggsWhole eggs add a wonderful golden color, a tender cakelike texture, and great flavor to bread that cannot be duplicated by any other ingredient. They are often used as a backup leavener for specialty and non-gluten flours in yeast breads. Since the cholesterol is concentrated in the yolk, many recipes call for just egg whites.The liquid measurement for eggs is important in bread machine baking since eggs are considered liquid ingredients. Refer to this guide for subst.i.tutions or when developing your own recipes. Since fresh eggs cannot be used for baking with the Delay Timer, use a commercial egg subst.i.tute or dried powdered egg whites if you are not making the bread just after loading. Powdered egg whites will not make any noticeable difference in the flavor of the bread. Add the powder with the dry ingredients, or combine the powder with two parts cold water and shake, adding the resulting mixture with the liquid ingredients.For no-fat diets, subst.i.tute two egg whites or a commercial liquid egg subst.i.tute for one large egg. Egg subst.i.tutes work perfectly in all bread machine bread recipes. Many bakers on special diets subst.i.tute an equal measurement of mashed silken tofu for the eggs (a whole egg equals one-quarter cup).Here is a helpful guide to using eggs and egg subst.i.tutes in baking recipes:

1 whole large egg equals 1 1/4 cup liquid measure cup liquid measure1 large egg white equals 3 tablespoons liquid1 large egg yolk equals 1 tablespoon liquid3 small eggs equal 2 large eggs1 whole large egg equals 2 egg yolks2 whole large eggs equal 3 egg whites1 whole large egg equals 11/2 egg whites egg whites1 whole large egg equals 3 tablespoons commercial liquid egg subst.i.tute1 large egg white equals 2 tablespoons commercial liquid egg subst.i.tute1 large fresh egg white equals 1 tablespoon egg-white powder plus 2 tablespoons cold water BRIOCHE BREAD.

Pain brioche is a staple of the French kitchen and every French chef masters it. While most people are familiar with the cla.s.sic is a staple of the French kitchen and every French chef masters it. While most people are familiar with the cla.s.sic pet.i.tes brioches pet.i.tes brioches with their topknots, b.u.t.ter-rich bakery brioche is often baked in a loaf pan. Pay attention to the technique for adding the room-temperature b.u.t.ter pieces; it is done while the machine is running during the kneading phase. Brioche bread is perfect for French toast, bread puddings, appetizer sandwiches, and for just plain old toast. Serve the warm golden slices spread with some good preserves, like pure apricot or boysenberry jam (see recipes in the Jams, Preserves, and Chutneys chapter), or with an apple b.u.t.ter and some cream cheese. You can also shape this dough into individual brioches or wrap it around a wheel of Brie cheese ( with their topknots, b.u.t.ter-rich bakery brioche is often baked in a loaf pan. Pay attention to the technique for adding the room-temperature b.u.t.ter pieces; it is done while the machine is running during the kneading phase. Brioche bread is perfect for French toast, bread puddings, appetizer sandwiches, and for just plain old toast. Serve the warm golden slices spread with some good preserves, like pure apricot or boysenberry jam (see recipes in the Jams, Preserves, and Chutneys chapter), or with an apple b.u.t.ter and some cream cheese. You can also shape this dough into individual brioches or wrap it around a wheel of Brie cheese (Technique: Shaping Individual Brioches). Prepare the recipe using the Dough cycle, sc.r.a.pe it into a plastic container and refrigerate it overnight, and then proceed with the instructions Apricot Brie in Brioche Apricot Brie in Brioche.

11/2-POUND LOAF1/3 cup milk cup milk2 large eggs1 egg yolk2 cups bread flour2 tablespoons sugar2 teaspoons gluten3/4 teaspoon salt teaspoon salt11/4 teaspoons SAF yeast or 1 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast teaspoons bread machine yeast7 tablespoons unsalted b.u.t.ter, cut into pieces2-POUND LOAF1/2 cup plus 1 tablespoon milk cup plus 1 tablespoon milk2 large eggs2 egg yolks23/4 cups bread flour cups bread flour21/2 tablespoons sugar tablespoons sugar1 tablespoon gluten1 teaspoon salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast1/2 cup plus 2 tablespoons (1 cup plus 2 tablespoons (11/4 sticks) unsalted b.u.t.ter, cut into pieces sticks) unsalted b.u.t.ter, cut into pieces

[image]Place the ingredients, except the b.u.t.ter, 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.) The dough will be soft and sticky.

[image]About 10 minutes into Knead 2 (I set a kitchen timer), open the lid while the machine is running. Add a piece or two of the b.u.t.ter, 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]When the baking cycle ends, open the lid and let the bread sit in the pan for 15 minutes. Gently remove the loaf from the pan and place it on a rack. Let cool to room temperature before slicing.

[image]Technique: Shaping Individual BriochesMakes 8 to 10 individual brioches

Here the brioche dough will be shaped by hand into the charming cla.s.sic rolls and baked in your home oven. Serve for brunch with jam. No b.u.t.ter is necessary.1 recipe Brioche Bread Brioche Bread dough, refrigerated overnight dough, refrigerated overnight1 egg, well beaten, for glaze[image] Place 8 (for the 1 Place 8 (for the 11/2-pound dough) or 10 (for the 2-pound dough) individual 31/2-by-11/2-inch brioche flute tins on a baking sheet. Spray each with vegetable oil cooking spray.[image] Turn the dough out onto a lightly floured work surface and divide it in half. Roll each half into a thick log, and divide each log into 4 (for the 1 Turn the dough out onto a lightly floured work surface and divide it in half. Roll each half into a thick log, and divide each log into 4 (for the 11/2-pound) or 5 (for the 2-pound) 2-inch pieces and 4 (or 5) 1-inch pieces. Round each 2-inch piece into a ball and place in a prepared tin. Form the 1-inch pieces into teardrop shapes. Press your finger into the center of each ball, straight through to the bottom. Insert the pointed end of a teardrop into the hole. Press to flatten the topknot into the piece of dough in the tin. Repeat with all the remaining pieces of dough. Cover loosely with a clean towel and let rest at cool room temperature for about 1 hour, or until doubled in bulk.[image] Preheat the oven to 400F. Preheat the oven to 400F.[image] Brush the tops of the brioches with the beaten egg and bake for 10 to 15 minutes, or until golden brown. Remove from the tins and place on a rack. Let cool completely. Brioches are best reheated so that the texture has time to set. Brush the tops of the brioches with the beaten egg and bake for 10 to 15 minutes, or until golden brown. Remove from the tins and place on a rack. Let cool completely. Brioches are best reheated so that the texture has time to set.Brie in BriocheMakes one 8-inch round, serves 20 as an appetizer or 12 as part of a meal

An impressive and immensely popular appetizer for entertaining large groups, fromage en brioche fromage en brioche is a staple in the French cooking repertoire. I learned to make this in a brioche cla.s.s twenty-five years ago, and have been making it ever since. A full round of cheese is wrapped in bread dough and baked until golden. You will find the technique easier than you'd expect. Some bakers save a bit of the dough to make decorations, like leaves, curlicues, or braids, to place on top of the loaf before baking. This bread can be served warm or at room temperature. It is very good with soup or salad. Decorate the serving plate with fresh grapes, apples, and pears. Have a brie knife on hand for cutting, and provide your guests with plates and forks. is a staple in the French cooking repertoire. I learned to make this in a brioche cla.s.s twenty-five years ago, and have been making it ever since. A full round of cheese is wrapped in bread dough and baked until golden. You will find the technique easier than you'd expect. Some bakers save a bit of the dough to make decorations, like leaves, curlicues, or braids, to place on top of the loaf before baking. This bread can be served warm or at room temperature. It is very good with soup or salad. Decorate the serving plate with fresh grapes, apples, and pears. Have a brie knife on hand for cutting, and provide your guests with plates and forks.One 11/2-pound-loaf recipe Brioche Bread Brioche Bread dough, refrigerated overnight dough, refrigerated overnightOne 8-inch wheel (2.2 pounds) of well-chilled, slightly firm Brie cheese (leave the rind on)1 egg mixed with 1 teaspoon milk, for glaze[image] Line a baking sheet with parchment paper. On a lightly floured work surface, divide the dough into 2 uneven portions. Using a rolling pin, roll out the larger portion of chilled dough into a 9-inch-diameter round, about Line a baking sheet with parchment paper. On a lightly floured work surface, divide the dough into 2 uneven portions. Using a rolling pin, roll out the larger portion of chilled dough into a 9-inch-diameter round, about 1 1/4 inch thick. Fold into quarters and transfer the dough to the baking sheet. Unfold and place the cheese in the center of the dough. Bring up the edges of the dough and press against the sides of the cheese. inch thick. Fold into quarters and transfer the dough to the baking sheet. Unfold and place the cheese in the center of the dough. Bring up the edges of the dough and press against the sides of the cheese.[image] Roll out the remaining portion of dough into a 10-inch-diameter round (about 1 inch larger than the first circle). Brush the entire circle with the egg glaze. Place the circle, glaze side down, on top of the cheese. Press the dough onto the sides and trim the base with a small knife to neaten. Press to seal all around the sides of the cheese so it adheres to the bottom layer of dough. Roll out the remaining portion of dough into a 10-inch-diameter round (about 1 inch larger than the first circle). Brush the entire circle with the egg glaze. Place the circle, glaze side down, on top of the cheese. Press the dough onto the sides and trim the base with a small knife to neaten. Press to seal all around the sides of the cheese so it adheres to the bottom layer of dough.[image] Brush the entire cheese with the egg glaze. Cover loosely with plastic wrap and let rise at room temperature until puffy, about 1 to 1 Brush the entire cheese with the egg glaze. Cover loosely with plastic wrap and let rise at room temperature until puffy, about 1 to 11/2 hours. hours.[image] Twenty minutes before baking, preheat the oven to 400F. Twenty minutes before baking, preheat the oven to 400F.[image] Bake for 10 minutes, then lower the temperature to 350F and bake for an additional 10 to 12 minutes, until golden brown. Remove from the oven and place the pan on a rack. Cool for at least 15 minutes before using a large metal spatula to transfer to a serving platter or marble slab for serving. Bake for 10 minutes, then lower the temperature to 350F and bake for an additional 10 to 12 minutes, until golden brown. Remove from the oven and place the pan on a rack. Cool for at least 15 minutes before using a large metal spatula to transfer to a serving platter or marble slab for serving.VARIATION

Apricot Brie in BriocheThis is a favorite of mine for catering. The baked Brie has a layer of apricot just under the pastry crust. There is a burst of flavor in every bite.2/3 cup thick apricot preserves cup thick apricot preserves1/2 cup chopped dried apricots cup chopped dried apricotsMix the preserves and apricots in a small bowl. Spread evenly over the top of the Brie before placing the second layer of dough over the cheese to encase it. Bake as directed.

ZOPF (SWISS EGG BREAD).

Zopf is the traditional egg bread of Switzerland. Its name comes from is the traditional egg bread of Switzerland. Its name comes from Zupfe, Zupfe, "to braid" in Swiss German. Every home baker in Switzerland has her own version, as it is a much beloved bread. When baked in an oven, this bread is braided with one end thicker than the other, like when you braid hair. This version is from Bern and it is baked in the machine. "to braid" in Swiss German. Every home baker in Switzerland has her own version, as it is a much beloved bread. When baked in an oven, this bread is braided with one end thicker than the other, like when you braid hair. This version is from Bern and it is baked in the machine.

11/2-POUND LOAF1/2 cup milk cup milk1/3 cup water cup water1 large egg2 tablespoons unsalted b.u.t.ter, cut into pieces3 cups bread flour1 tablespoon sugar1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF1/2 cup milk cup milk2/3 cup water cup water1 large egg3 tablespoons unsalted b.u.t.ter, cut into pieces4 cups bread flour11/2 tablespoons sugar tablespoons sugar1 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