Bread Machine (116 page)
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
asil is an herb that is used in religious ceremonies in the Eastern Orthodox Church but is also part of the daily cuisine in Mediterranean countries. It is an extremely aromatic and well-liked herb; I don’t know anyone who does not love it. Be sure to pack the chopped basil into the measuring cup when you make this bread; you want lots of it in this bread. This bread is excellent with pasta and your homemade tomato sauce, and with egg dishes.
1
1
/2-POUND LOAF
3
/
4
cup buttermilk
1
/
3
cup water
2 tablespoons butter, cut into pieces
2 tablespoons honey
3 cups white whole wheat flour
1
/
4
cup chopped fresh basil
1
/
4
cup pine nuts, chopped
1 tablespoon gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1 cup buttermilk
1
/
2
cups water
3 tablespoons butter, cut into pieces
3 tablespoons honey
4 cups white whole wheat flour
1
/
3
cup chopped fresh basil
1
/
3
cup pine nuts, chopped
1 tablespoon plus
1 teaspoon gluten
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
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.)
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.
T
he flavor in this loaf comes from the combination of heavy-scented cultivated seeds—dill, poppy, caraway, and celery. Except for the poppy, which is a flower, these seeds are all from umbelliferous plants. All the aromatic seeds have been used in Mediterranean baking since the Egyptian and Greek Empires. The seeds’ essential oils are released during baking. This is a great dinner bread.
Using a mortar and pestle, combine the dill seeds, poppy seeds, and celery seeds and crush them together coarsely. Or place the seeds between 2 sheets of waxed paper and crush them with a and crush them with a rolling pin.
1
1
/
2
-POUND LOAF
1
/
2
teaspoon dill seed
1
/
2
teaspoon poppy seeds
1
/
4
teaspoon celery seeds
7
/
8
cup water
1 large egg
1
1
/
2
tablespoons minced shallot
1 tablespoon molasses
2
1
/
4
cups bread flour
3
/
4
cup medium or dark rye flour
1 tablespoon gluten
1
1
/
2
teaspoons caraway seed
1
3
/
4
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
3
/
4
teaspoon dill seed
3
/
4
teaspoon poppy seeds
1
/
3
teaspoon celery seeds
1
1
/
8
cups plus 1 tablespoon water
1 large egg
2 tablespoons minced shallot
1
1
/
2
tablespoons molasses
3 cups bread flour
1 cup medium or dark rye flour
1 tablespoon plus
1 teaspoon gluten
1
1
/
3
teaspoons caraway seed
2
1
/
4
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions, adding the crushed seeds with the dry ingredients. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
SOUR CREAM SEMOLINA BREAD WITH HERB SWIRL
T
his bread is incredibly good. It is pretty, too, with its green swirl pattern in every soft slice. It has an intoxicating aroma during baking, not only from the herbs, but also from the semolina flour, which blends so well with bread flour. Semolina flour is also known as durum flour; it is the flour used in pasta making. Serve this bread to your favorite guests.
