Bread Machine (137 page)
2 teaspoons SAF yeast
or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
1
/
2
cups water
3 tablespoons olive oil
3 cups bread flour
1 cup whole wheat flour
1
/
2
cup chopped fresh herbs
4 tablespoons chopped walnuts or pine nuts
2 tablespoons sugar
2 tablespoons dry buttermilk powder
1 tablespoon gluten
1
1
/
2
teaspoons salt
1
1
/
4
teaspoons fennel seed
3
/
4
teaspoon grated lemon zest
3
/
4
teaspoon ground black, white, or red peppercorns
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 may be made using 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.
C
ornmeal stuffings are usually made with a baking powder cornbread, but a yeasted one like this that incorporates corn kernels also works beautifully. You can make this bread, have a few slices with dinner, and then cube and freeze the rest to have on hand for stuffing. Use it to stuff a turkey, or to fill large, fresh Anaheim chiles before baking.
1
1
/
2
-POUND LOAF
One 11-ounce can of corn with liquid
1
/
4
cup buttermilk
2 tablespoons canola or olive oil
2 tablespoons honey
2 cups bread flour
1 cup yellow cornmeal
1
/
4
cup minced fresh parsley
1
1
/
2
tablespoons poultry seasoning
1
/
2
teaspoon garlic powder
1 tablespoon plus
1 teaspoon gluten
1
1
/
4
teaspoons salt
2 teaspoons SAF yeast
or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
One 11-ounce can of corn with liquid
1
/
3
cup buttermilk
3 tablespoons canola or olive oil
3 tablespoons honey
2
3
/
4
cups bread flour
1
1
/
4
cups yellow cornmeal
1
/
3
cup minced fresh parsley
1
3
/
4
tablespoons poultry seasoning
3
/
4
teaspoon garlic powder
1 tablespoon plus
2 teaspoons gluten
1
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast
or 1 tablespoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark 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 bread from the pan and place it on a rack. Let cool to room temperature before slicing.
T
his bread makes a more assertive stuffing than the ones made just with herbs, since the prosciutto adds a strong salty flavor. Use coarsely ground black pepper from your pepper grinder. Have the deli slice the prosciutto paper-thin, then chop it before you add it to the bread pan. Be sure to store this bread in the refrigerator, as the prosciutto makes it very perishable. This is good with fish or chicken as a stuffing bread, or to eat with soup and salad.
1
1
/
2
-POUND LOAF
7
/
8
cup water
1
/
4
cup olive oil
3 cups bread flour
3 ounces prosciutto, coarsely chopped
1 tablespoon gluten
1 tablespoon sugar
1 teaspoon ground black pepper
1
/
2
teaspoon salt
1
1
/
2
teaspoons SAF yeast
or 2 teaspoons bread machine yeast
2-POUND LOAF
1
1
/
4
cups water
1
/
3
cup olive oil
4 cups bread flour
4 ounces prosciutto, coarsely chopped
1 tablespoon plus
1 teaspoon gluten
1 tablespoon plus
1 teaspoon sugar
1
1
/
4
teaspoons ground black pepper
3
/
4
teaspoon salt
2 teaspoons SAF yeast
or 2
1
/
2
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.)