Bread Machine (12 page)
Delay Timer:
WHOLE WHEAT CUBAN BREAD
W
hole Wheat Cuban Bread is a simple straight dough, made here using the Delay Timer, which means that you set the machine’s timer to begin the bread-making process fifteen to twenty-four hours (it varies by manufacturer) before you want to have a fresh-baked loaf. You can have fresh bread ready when you wake up in the morning or when you get home from work in the evening. This is convenience at its best. Although the machine can be programmed to bake as long as twenty-four hours after the ingredients are loaded, it is important to note that the shorter the amount of time the ingredients sit in the pan before mixing, the better the bread. The ingredients do interact on a slow basis while they sit in the pan, so a loaf made this way may not have as much volume as the same recipe made on the Basic cycle immediately after loading.
It is important to add the salt right after the liquid ingredients when using the Delay Timer, a precaution that keeps the salt and yeast separated from each other, as the salt can inhibit the action of the yeast.
This adaptation of Cuban Bread, made with part whole wheat flour, is easy and delicious.
1
1
/
2
-POUND LOAF
1
1
/
4
cups water
1
1
/
2
teaspoons salt
1
3
/
4
cups bread flour
1
1
/
2
cups whole wheat flour
1
1
/
2
tablespoons gluten
1 tablespoon sugar
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread machine yeast
2-POUND LOAF
1
1
/
2
cups water
2 teaspoons salt
2 cups bread flour
2
1
/
3
cups whole wheat flour
2 tablespoons gluten
1 tablespoon plus 1 teaspoon sugar
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place the machine on a counter that is outside of main kitchen activity, with plenty of room above to open the lid. Make sure there is room around the machine to use as a work area, and so that steam can evaporate from the machine’s vents.
When using the Delay Timer, I usually choose a recipe I have made successfully before so that I don’t have to worry about making any adjustments to the dough ball during kneading. Do not use a recipe that calls for any fresh ingredients, such as eggs, milk, butter, cottage cheese, or meats (raw or cooked), including fish. Read the recipe, choose the size of loaf you will make, and assemble your ingredients on the work area. Measure out the water. Fluff your flour to aerate it by stirring it with the handle of a large spoon.
Take the bread pan out of the oven area of the machine and place it on the counter. Mount the kneading blade(s) on the clean shaft and be sure it is correctly in place.
Check your manufacturer’s manual or the
chart
to be certain of the sequence necessary for adding the ingredients to your machine. (Once you have determined the proper order for your machine, follow steps 5 and 6 according to it.)
Pour the water you have measured into the pan.
If you are using a Welbilt machine, add 2 additional tablespoons of water
. Add the salt. Measure and add the rest of the dry ingredients to the liquid. Don’t worry about mixing anything, just add the ingredients one at a time: bread flour, whole wheat flour, gluten, and sugar.
Make a small indentation in the top of the dry ingredients. Measure the yeast and add it to the pan, dropping it into the depression (or place it in the yeast dispenser after you close the lid in step 7, if your machine requires it), taking care not to let the yeast touch any of the liquid. The salt and yeast should not come in contact when using the Delayed Timer (this type of layering will prevent that). Wipe clean the edge of the pan around the rim.
Replace the bread pan in the machine and click it into place in the bottom of the oven floor. Fold down the handle, close the lid, and plug in the machine. The display surface will light up and there will be a beep.
Program the bread machine for the cycle appropriate to the type of bread you are making. In this case, the desired cycles are Basic or French Bread. Consult your owner’s manual for the clearest instructions for programming your machine.
If applicable, press the loaf control button and select the size loaf. Press the setting for the desired crust color. Choose medium for this loaf.
The total time for the cycle you have chosen—Basic or French Bread, about 3
1
/
2
to 4 hours—will come up on the display. Check your manufacturer’s manual to see how far ahead you can program the Delay Timer. Figure out what time you want to have the finished bread. For example, say you want fresh bread ready at 5:00
P.M.
to eat for dinner. You are setting up the machine at 8:00
A.M.
before you leave for work. You must do some math here. It is 9 hours until you want the bread to be finished baking.