Bread Machine (117 page)
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-POUND LOAF
For the dough:
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cup water
1 tablespoon olive oil
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cup sour cream
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cups bread flour
1 cup semolina flour
2 teaspoons sugar
1 tablespoon gluten
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teaspoons salt
2 teaspoons SAF yeast or 2
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teaspoons bread machine yeast
For the herb swirl:
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cup chopped fresh flat-leaf parsley
3 to 4 tablespoons chopped fresh herbs, such as dill, basil, chervil, marjoram or tarragon
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4
teaspoons dried herb mixture, such as Italian herbs
2-POUND LOAF
For the dough
:
1 cup water
1
1
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2
tablespoons olive oil
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3
cup sour cream
2
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4
cups bread flour
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4
cups semolina flour
1 tablespoon sugar
1 tablespoon plus
1 teaspoon gluten
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4
teaspoons salt
2
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2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
For the herb swirl:
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3
cup chopped fresh flat-leaf parsley
3 to 4 tablespoons chopped fresh herbs, such as dill, basil, chervil, marjoram or tarragon
1
1
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4
teaspoons dried herb mixture, such as Italian herbs
Place all the dough ingredients in the pan according to the order in the manufacturer’s instructions.
To mix and bake the dough in the machine:
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.) After Rise 2 of the Basic cycle has ended, press Pause, or when the display shows Shape in the Variety cycle, remove the pan and close the lid. Immediately remove the dough and place it on a lightly floured work surface; pat into a 12-by-8-inch fat rectangle. Brush with 2 tablespoons olive oil. Sprinkle with the parsley and the rest of the herbs, leaving a 1-inch space all the way around. Starting at a short edge, roll up jelly-roll fashion. Tuck the ends under and pinch the bottom seam. Coat the bottom of the dough with cooking spray. Remove the kneading blade and place the dough back in the pan; 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.
To mix the dough in the machine and bake it in the oven:
Program the machine for the Dough cycle; press Start. The dough ball will be soft and springy. Follow the shaping instructions in Step 2, then place the loaf in a greased 8-by-4-inch loaf pan (for the 1
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-pound loaf ) or 9-by-5-inch loaf pan (for the 2-pound loaf ) instead of putting the loaf back into the bread machine. Spray the top with cooking spray and cover lightly with plastic wrap. Let rise at room tem perature until doubled in bulk, about 45 minutes. Bake in a preheated 375°F oven for 35 to 40 minutes, or until golden brown and the sides have slightly contracted from the pan. Remove the bread from the pan and cool it on a rack.
Leftover Bread Cookery: Stuffed Vegetables
Mushrooms Stuffed with Pancetta and Herbs
Makes 40 stuffed mushrooms, serves 15
Pancetta is an uncured Italian bacon that does not impart as assertive or salty a taste as regular bacon. These are my favorite stuffed mushrooms.
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cups fresh coarse ground breadcrumbs from homemade white, whole wheat, or herb bread
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cup Parmesan cheese
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cup chopped flat-leaf parsley
2 teaspoons mixed Italian herbs, other herb blend, or salt-free herb blend
6 ounces raw pancetta, chopped
2 tablespoons olive oil
3 large shallots, chopped
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cup plain yogurt
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medium-large fresh mushrooms
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cup olive oil
In a food processor pulse the breadcrumbs, cheese, parsley, and herbs and process until evenly combined. Sauté the pancetta until crisp in a medium sautépan. Add to the crumbs in the processor workbowl.
Without washing the pan, add the olive oil and sauté the shallots until translucent in oil and sauté the shallots until translucent in the rendered pancetta fat and oil. Add to the food processor workbowl along with the yogurt. Process until the mixture is evenly moistened and just comes together. Remove to a covered container and refrigerate until needed. The stuffing can be made 1 day ahead of serving.
Wash and stem the mushrooms. Place a baking sheet. Stuff each cap with a on a baking sheet. Stuff each cap with a rounded tablespoon of filling. Broil for 3 to 4 minutes, until lightly browned. Serve immediately.
