Bread Machine (141 page)
2
1
/
4
teaspoons SAF yeast
or 2
3
/
4
teaspoons bread machine yeast
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.)
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.
Bread Machine Baking in Cyberspace
If you have access to the Internet and you love baking bread in the bread machine, chances are you have heard that there are a number of sites devoted to sharing recipes and information, such as the Bread Board at Prodigy. This is the place to let your high-tech inner self run wild. The free online sites I have listed below include bread chats and literally hundreds of recipes, information on various machines, book reviews, Web sites, and cyberspace mailing lists for as much information as you can handle. Once you log on to one of these sites, there are usually cross-references so you can search out other related sites. These are good places to have questions answered and to communicate with other bakers with the same interests. You can also order mail-order product catalogs, flour, and other ingredients online. Here are a few of the sites I frequent:
- Recipe File
www.busycooks.about.com
This site offers bread machine recipes. - Bread Machine Review
www.sonic.net/webpub/bread-machine/breadmachine.html
Includes reviews of bread machines, cookbooks, and commercial bread mixes. - The Gluten-Free Pantry
www.glutenfree.com
This site is especially for bakers who have gluten-free dietary needs. - Bread Machine Magic
www.breadmachinemagic.com
The authors of the three splendid
Bread Machine Magic
(St. Martin’s/Griffin) cookbooks have their own website and weekly discussion group Tuesdays on AOL at 10
P.M.
EST (keyword: Cooking Club). - Bread Machine Industry Association Information Website
www.breadmachine.org
.
This site offers information about bread machines and bread machine cookbooks.
P
armesan is one of the great cheeses of the world, the essence of Italian food. It is made only from April to November, when the cows can eat fresh grass, and this contributes to the flavor. Parmesan is a hard grating cheese that has been aged at least two years. This bread bakes up tall, so serve it in long wedges. It is great to serve with minestrone, buttered pasta, or simple salads.
1
1
/
2
-POUND LOAF
1 cup water
1
1
/
2
tablespoons olive oil
3 cups bread flour
2
/
3
cup grated Parmesan cheese
1 tablespoon gluten
Pinch of sugar
1
/
2
teaspoon salt
2 teaspoons SAF yeast
or 2
1
/
2
teaspoon bread machine yeast
1
/
3
cup pine nuts, coarsely chopped
1
/
2
cup walnuts, coarsely chopped
2-POUND LOAF
1
1
/
3
cups water
2 tablespoons olive oil
4 cups bread flour
3
/
4
cup grated Parmesan cheese
1 tablespoon plus
1 teaspoon gluten
Pinch of sugar
3
/
4
teaspoon salt
2
1
/
2
teaspoons SAF yeast
or 1 tablespoon bread machine yeast
1
/
2
cup pine nuts, coarsely chopped
2
/
3
cup walnuts, coarsely chopped
Place the ingredients, except the nuts, 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.) When the machine beeps, or between Knead 1 and Knead 2, add the nuts.
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.
ROASTED GARLIC AND DRY JACK BREAD
T
his bread is the specialty of handcrafted bread baker Craig Ponsford at his bakery, Artisan Bakers, in Sonoma, California. Craig’s loaf is a beautiful round starter bread baked in the wood-fire tradition, but the combination of flavors stand on their own even in the bread machine. Craig uses Bear Flag Dry Jack cheese, a specialty of northern California’s Vella Company, which has the factory of its seventy-year old family business across the town square from Craig’s bakery. Dry jack, a California original, was developed during World War I as a substitute for Parmesan cheese, which could not be imported.
1
1
/
2
-POUND LOAF
3 to 4 ounces (1 to 2 heads) garlic
1
1
/
4
cups water
3 cups bread flour
1
/
2
cup grated dry jack cheese
2 teaspoons gluten
1
3
/
4
teaspoons salt
2
1
/
2
teaspoons SAF yeast
or 1 tablespoon bread machine yeast
2-POUND LOAF
3 to 4 ounces (1 to 2 heads) garlic
1
1
/
2
cups water
4 cups bread flour
2
/
3
cup grated dry jack cheese
1 tablespoon gluten
2
1
/
4
teaspoons salt
1 tablespoon SAF yeast
or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
Preheat the oven to 350°F.
