Bread Machine (95 page)
Turn the dough out onto a lightly floured work surface. Using your dough card, fold the edges over into the center. Knead into a tight round. Spread a thick layer of flour on the work surface and turn the loaf over so that the bottom side will face down and the bottom face up. Cover with a clean tea towel and let rise at room temperature, about 45 minutes.
Twenty minutes before baking, place a baking stone on the lowest rack of the oven, if desired, and preheat to 400°F. Line a baking sheet with parchment paper and sprinkle with cornmeal.
Using your dough card, gently slide the loaf off the work surface and turn it over onto the baking sheet; it will appear to deflate slightly. Immediately place in the oven.
Bake for 35 to 40 minutes, or until the crust is deep brown and the bread sounds hollow when tapped with your finger. Remove from the oven and place on a rack. Let cool completely before slicing.
M
y dear friend Qui Grenier loves Italian raisin bread. A visit with her usually includes tea and toast, usually raisin toast with butter. Let me just say that when you are hungry, and the bread and conversation are this good, it’s easy enough for two people to toast their way through an entire loaf. Be prepared: Italian raisin bread has no sugar, and you may be surprised at how different this bread tastes from American raisin bread. The loaves are low and sort of flat, but they slice nicely. Slice and freeze any bread leftover after one day, as the loaf begins to dry out when day-old.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
2 cups (10 ounces) dark or golden raisins
1
1
/
2
cups warm water
1
/
4
cup
Two-Week Biga
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2 tablespoons olive oil
4 cups bread flour
1
1
/
4
teaspoons salt
Cornmeal, for sprinkling
Place the raisins in a bowl and cover with hot water. Let them stand for 1
1
/
2
hours, or while your bread machine completes the Dough cycle as instructed in Step 2.
Place all the dough ingredients, except the raisins, in the bread pan, ac cording to the order in the manufacturer’s instructions, adding the starter and yeast with the water. Program for the Dough cycle; press Start. The dough will be smooth and firm. When the machine beeps at the end of the cycle, press Stop/Reset and program again for the Dough cycle. Press Start. Drain the raisins and pat as dry as possible, as any moisture will be incorporated into the dough. Gradually sprinkle in the raisins while the machine is kneading. If the dough looks too sticky after the raisins are incorporated, sprinkle another 1 to 2 tablespoons flour around the paddle while the machine is running.
Line a baking sheet with parchment paper and sprinkle with cornmeal. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface. Using your dough card, gently knead into a ball and divide into 2 equal pieces. Pat each piece into an 8-inch-long rectangle and fold the long edges into the center. Form into a round, then work out into a 4-by-8-inch rectangle. Taper the ends by rolling and pressing onto the work surface. You will have a flattish, fat torpedo shape. Place the loaves on the baking sheet crosswise with a few inches between them. Cover with a clean tea towel and let rise at room temperature until doubled in bulk, about 45 minutes.
Twenty minutes before baking, place a baking stone on the lowest rack of the oven, if desired, and preheat the oven to 425°F.
Brush the tops of the loaves with some olive oil. I just dribble some over the center and some onto the brush and quickly brush. Bake for 35 to 40 minutes, or until deep brown and firm to the touch. The crust will be soft. Transfer from the pan to a rack and immediately brush the tops once more with olive oil; it will soak right in. Let cool completely before slicing.
