Bread Machine (164 page)
1 tablespoon 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 buttermilk
1
/
2
cup pure maple syrup
3 tablespoons unsalted butter, cut into pieces
4 cups bread flour
1 cup rolled oats
1 tablespoon plus 1 teaspoon gluten
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.) The dough ball will be firm but springy. If it seems too stiff, dribble with some water during kneading.
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.
I
t is hard to believe that at one time—in a world where raisins had to be seeded with your fingers before eating—raisins were so rare that they were not used in baking at all, but served as a dessert delicacy by themselves. They were plumped in brandy and wrapped in lemon leaves like a little gift. Today, California raisin production allows us to use raisins liberally and, along with cinnamon bread, raisin bread is one of the most common sweet breads made by home bakers. It is as good for peanut butter and jelly sandwiches as it is toasted for breakfast.
1
1
/
2
-POUND LOAF
1 cup dark raisins
1
1
/
8
cups buttermilk
1 large egg
2 tablespoons canola oil
2 tablespoons dark brown sugar
3 cups bread flour
1 tablespoon gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
1
/
3
cups dark raisins
1
1
/
2
cups buttermilk
1 large egg
2
1
/
2
tablespoons canola oil
3 tablespoons dark brown sugar
4 cups bread flour
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread machine yeast
Place the raisins in a small bowl to heat in the microwave or in a small pan to heat on the stove. Cover with water and heat to boiling. Let stand for 10 minutes to plump, then drain on paper towels.
Place the ingredients, except the raisins, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Sweet Bread or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the raisins.
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.
T
his is a denser, more toothsome raisin bread, especially for whole wheat lovers, with cinnamon in every bite. C.R.O.W.W. stands for Cinnamon Raisin Oatmeal Walnut Whole wheat bread. The oats give moisture, the buttermilk tenderness, and molassesey dark brown sugar and dried fruit provide the sweetness. I also like to substitute extra-large Monuka raisins, small dried currants, or chopped dark dried figs for the raisins. Since the dough is so dense and a slow riser, I often check the top of the loaf at the end of baking and, if it is too pale, reset and program Bake Only for an additional 7 to 10 minutes of baking. This is a favorite daily bread of mine.
1
1
/
2
-POUND LOAF
1 cup buttermilk
2 large egg whites, lightly beaten
3 tablespoons canola oil
1
1
/
2
cups bread flour
1
1
/
2
cups whole wheat flour
1
/
4
cup rolled oats
1
/
4
cup dark brown sugar
2 tablespoons gluten
1
1
/
2
teaspoons salt
1
1
/
4
teaspoons ground cinnamon
1
1
/
4
teaspoons vanilla powder
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
1
/
2
cup raisins or currants
1
/
4
cup chopped walnuts
2-POUND LOAF
1
1
/
3
cups buttermilk
2 large egg whites, lightly beaten
1
/
4
cup canola oil
2 cups bread flour
2 cups whole wheat flour
1
/
3
cup rolled oats
1
/
3
cup dark brown sugar
2
1
/
2
tablespoons glu
2 teaspoons salt
1
1
/
2
teaspoons ground cinnamon