Bread Machine (209 page)

Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the fruit and all of the soaking liquid with the liquid ingredients. 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, smooth, and full of evenly dispersed fruit. When the machine beeps at the end of the cycle, press Stop/Reset and program for the Bake Only cycle for an additional 20 minutes to finish baking. The
bara brith
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 cake.

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 before slicing. Wrap tightly in plastic wrap and store in the refrigerator.

The Right Ingredient: Baking Powder and Baking Soda

Quick bread loaves always use a chemical leavener, such as baking powder or baking soda, besides the mechanical action of creaming or beating in plenty of air, to lighten their batters. When the acid and alkaline proportions are balanced in a batter, these leaveners create a chemical reaction that produces lots of carbon dioxide (CO
₂
) gas bubbles that expand existing air pockets when they come in contact with liquid and then heat. The trapped bubbles also create steam; the final product of all that swelling in the oven is a nicely rounded, moist loaf.

Baking Powder

Modern baking powders are double acting, which simply means they are a mixture of alkaline and acid ingredients: baking soda (sodium bicarbonate), cornstarch (a stabilizer to keep it dry during storage), and sodium aluminum sulfate (some form of phosphate salt), making it a chemical leavener that is complete within itself no matter what type of liquid or fruit is used. Baking powder reacts twice, once when moistened with liquid and again in the hot oven. The baking powder produces carbon dioxide to leaven the batter and flour, and egg proteins will set with the heat and steam around the bubbles, giving texture to the bread. To avoid a slight bitterness in the baked good, use no more than 1
¹
/
₂
teaspoons of baking powder to 1 cup of flour. When doubling or tripling a recipe, cut back the total amount of chemical leavener by one quarter. I prefer a superior brand of nonaluminum baking powder that is commonly available, sold under the commercial name of Rumford, as there is no bitter aftertaste. Ideally, use your open can of commercial baking powder within 4 months for the best leavening power. Test for freshness by placing a teaspoon in a small amount of hot water. If it is fresh, it will fizzle rapidly.

Homemade Baking Powder

You can make your own single-acting baking powder. Combine 1 teaspoon baking soda (the alkali) and 2 teaspoons cream of tartar (the acid) to substitute for 1 tablespoon baking powder. This mixture must be made fresh each time you use it, as it will not remain active if stored. I prefer the action of this cream of tartar mixture over commercial brands of baking powder, as the batters have a slightly finer texture.

Baking Soda

Bicarbonate of soda (baking soda) is used in addition to baking powder when there are acid ingredients—such as buttermilk, yogurt, sour cream, citrus, molasses, honey, maple syrup, vinegar, chocolate, and fruits—in the batter. The combination of the two neutralizes the acid and forms the desired CO
₂
. For the best results, batters containing baking soda must be baked immediately after mixing and tend to be slightly more coarse crumbed (yet still delightfully tender) than those using baking powder or a combination of the two. Remember that if you substitute a liquid sweetener (such as molasses, honey, or maple syrup) for the sugar in a recipe, the batter will become acid, so you must have some baking soda in the recipe. Recipes using only baking powder are usually nut or whole-grain quick breads that contain regular milk for the liquid. Store your box of baking soda in a cool, dry place, as it tends to absorb moisture from the air and can clump.

ORANGE GINGERBREAD WITH ORANGE WHIPPED CREAM

O
ne of the great pleasures of baking gingerbread is the warm, intoxicating fragrance that pervades your kitchen while baking. Gingerbread is often cited as the oldest baked sweet in the world, because it was baked in ancient Greece, many centuries before Christ. Recipes for it were preserved in monasteries during the Dark Ages, although the loaves were more dense than today’s gingerbread. Known to early American bakers as “gyngerbredde,” recipes for gingerbread arrived with the Pilgrims. Besides its blend of intensely aromatic spices, the heart of a good gingerbread is its molasses. The combination of ground ginger and molasses gives this loaf of gingerbread its characteristic spicy flavor, dark color, and delightfully moist texture. For the best flavor, buy a new bottle of ginger every six to nine months. Orange gingerbread is best eaten the day it is baked.

1
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/
₂
- OR 2-POUND-LOAF MACHINES

For the gingerbread:

4 tablespoons unsalted butter, melted

¹
/
₂
cup light molasses

2 large eggs Grated zest of 1 orange

¹
/
₂
cup light brown sugar

³
/
₄
cup buttermilk

2 teaspoons baking soda dissolved in

¹
/
₄
cup hot water

2
¹
/
₂
cups unbleached all-purpose flour

¹
/
₂
teaspoon baking powder

2 teaspoons ground ginger

1
¹
/
₂
teaspoons apple pie

spice or
¹
/
₂
teaspoon ground cinnamon,

¹
/
₂
teaspoon allspice, and

¹
/
₂
teaspoon cloves

³
/
₄
teaspoon salt

2 tablespoons chopped candied ginger, optional

For the orange whipped cream:

1 cup heavy cream

2 tablespoons confectioners’ sugar

2 tablespoons Grand Marnier orange liqueur or thawed orange juice concentrate

¹
/
₂
teaspoon vanilla extract

To make the gingerbread, place the gingerbread ingredients in the pan according to the order in the manufacturer’s instructions. Set the crust for dark, if your machine offers crust control for this cycle, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick.

To prepare the orange whipped cream, combine all the ingredients in a chilled bowl. Beat with an electric mixer until soft peaks are formed. Until soft peaks are formed. Cover and chill until needed.

When the machine beeps at the end of the cycle, check the loaf for doneness. The gingerbread 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. (If the indentation remains, press Stop/Reset and program for the Bake Only cycle; check at intervals until the loaf is done.) A toothpick or metal skewer will come out clean when inserted into the center of the bread.