Bread Machine (77 page)

When the timer rings, remove the bread pan from the machine and scrape the dough out onto a lightly floured work surface with a dough card. Knead a few times and pat into a 12-by-6-inch rectangle. Roll up from a long edge into a fat loaf and roll back and forth with your palms to make pointed ends. Fold the log of dough in half lengthwise and pinch the seams to seal. Roll the dough back and forth again, and pull out the pointed ends to make a loaf about 14 inches long. Place on the baking sheet and cover with a clean tea towel. Let rise at room temperature until doubled in bulk, about 1 hour.

Twenty minutes before baking, place a baking stone or tiles on the center rack and preheat the oven to 400°F.

Holding kitchen shears at a 45° angle, snip the surface 4 or 5 times down the length of the loaf, no more than 1 inch deep. Place the pan directly on the stone and bake for 32 to 38 minutes, or until the surface of the loaf is a deep, dark brown and sounds hollow when tapped with your finger. The loaf will be very firm. Immediately remove the bread from the pan and place it on a cooling rack. Eat warm or within 2 hours.

VARIATIONS

French Whole Wheat Bread with Dried Fruit

1
¹
/
₂
cups dark or golden raisins, currants, or chopped dried apricots

In Step 3, pat the dough into a 12-inch-long rectangle about 1
¹
/
₂
inches thick as directed. Sprinkle the dried fruit all over the dough and press it in. Tightly roll up the dough, encasing the dried fruit. Shape, rise, and bake as directed.

French Whole Wheat Bread with Nuts

1
¹
/
₂
cups coarsely chopped walnuts, pecans, almonds, or hazelnuts (you want big pieces, which will be scattered throughout the dough)

In Step 3, pat the dough into a 12-inch-long rectangle about 1
¹
/
₂
inches thick as directed. Sprinkle the nuts all over the dough and press them in. Tightly roll up the dough, encasing the nuts. Shape, rise, and bake as directed.

PANE ITALIANO

T
he simple homemade breads of Italy have become real favorites of American bakers. For good reason: they taste of the earth and of good fresh ingredients. Use organic bread flour here, if you can, or replace the bread flour with clear flour or a portion of Italian-style flour available from The Baker’s Catalogue. The creamy, high-protein semolina flour called for is also known as semolina pasta flour or durum flour.

1
¹
/
₂
-POUND LOAF

1
¹
/
₃
cups water

2
¹
/
₂
cups bread flour

²
/
₃
cup semolina flour

1 tablespoon instant potato flakes

1 tablespoon sugar

2 teaspoons gluten

1
¹
/
₂
teaspoons salt

2 teaspoons SAF yeast or 2
¹
/
₂
teaspoons bread machine yeast

2-POUND LOAF

1
²
/
₃
cups water

3
¹
/
₄
cups bread flour

⁷
/
₈
cup semolina flour

1
¹
/
₂
tablespoons instant potato flakes

1
¹
/
₂
tablespoons sugar

1 tablespoon gluten

2 teaspoons salt

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 or dark and program for the Basic or French Bread cycle; press Start. (This recipe may be made on the French Bread cycle using the Delay Timer.) If using the Basic cycle, after Knead 2, press Stop, reset the machine, and start the cycle again, allowing the dough to be kneaded an extra time. The dough ball will be moist.

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.

Leftover Bread Cookery: Vegetable Garden Pancakes

Makes 4 servings or 12 appetizer bites

I love vegetable pancakes with dinner instead of potatoes or rice. They are simple, but they look very special. These vegetable pancakes are great for brunch, as a simple but flavorful side dish to roast meats, or as an appetizer.

For the pancakes:

   3 tablespoons unsalted butter or margarine

   1 to 2 tablespoons olive oil

   1 large yellow onion, finely chopped

¹
/
₂
red bell pepper, finely chopped

   2 stalks celery, finely chopped

   1 medium zucchini, grated

   1
¹
/
₂
cups grated carrots or parsnips, or a combination of the two

   One 10
¹
/
₂
-ounce package chopped spinach, thawed and squeezed dry

   3 large eggs

³
/
₄
cup fine breadcrumbs, toasted

   Salt and fresh-ground black pepper or salt-free herb blend

   Olive oil, for sautéeing

For the garnish:

   1 cup sour cream

   1 cup chopped fresh tomato

¹
/
₄
cup minced fresh chives

Melt the butter and oil together over medium heat in a large sauté pan. Add the onions and cook for 5 minutes. Add the red pepper, celery, zucchini, and carrots. Cook for 5 minutes more over medium heat, until softened. Add the spinach and cook for 1 minute. Remove from the heat and cool 15 minutes to room temperature.