Bread Machine (165 page)
1
1
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2
teaspoons vanilla powder
1 tablespoon SAF yeast or 1 tablespoon plus
1
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2
teaspoon bread machine yeast
2
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3
cup raisins or currants
1
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3
cup chopped walnuts
Place the ingredients, except the fruit and nuts, in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic 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 fruit and nuts. Do not be tempted to add more than a tablespoon of extra flour. This is a moist dough ball that will initially look very sticky, especially around the blade. It will transform to tacky by the end of the kneading and be smooth and shiny with the rises.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. (See headnote for possible extra baking time.) Let cool to room temperature before slicing.
Bread Machine Baker’s Hint: Working with Dried Fruit
Chopping Dried Fruit
Use a knife or kitchen shears to chop or cut fruit into pieces. Spray the knife or shears first with a light coating of vegetable oil cooking spray or rub on some plain vegetable oil using an oil-soaked paper towel. This will prevent the fruit from sticking to the blade.
Measuring Dried Fruit
Lightly pack chopped dried fruit into a dry measuring cup. The fruit should be firm to the touch in the cup. If a weight measure is given, you don’t have to use a measuring cup. Just weigh out the amount of fruit you need on your scale, chop it if the recipe instructs, and add it to the dough.
Adding Dried Fruit to a Dough
Toss the dried fruit with a few teaspoons of flour so that when you add it to the dough, it will not clump. When baking in the bread machine, I add the dried fruit in one of two manners. The first is to add the dried fruit at the pause between Knead 1 and Knead 2, just before the dough ball is formed. If there is really a lot of dried fruit to be added, press Pause on the machine after Rise 1. Remove the dough from the pan and place it on a work surface. Pat the dough into a flat rectangle, and sprinkle it with the dried fruit. Knead the dough lightly to distribute the fruit. Return the dough to the pan and press Start to continue the cycle. The dough will continue to rise and bake in the machine with all the dried fruit mixed into it. There is a Fruit and Nut dispenser on some machines. If using the dispenser, you would program the machine at the start for additions. I don’t use the dispenser because it has only a
1
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2
-cup capacity, and I rarely add that small an amount.
Plumping Dried Fruit
When dried fruit is added to sweet bread doughs or batters, it will not soften further during rising and baking; therefore it is best to soak the fruit in a warm liquid before adding it.
Soak dried fruit for at least one hour before adding it to a dough. This process is referred to as “macerating.” You can use water, wine, a liqueur that has a flavor complementary to the bread you are making, or a fruit juice to restore moisture, soften, and add flavor to the dried fruit.
If the fruit is very hard, combine 1 cup of the dried fruit (such as apricots, peaches, figs) with 1 cup of water (or other liquid) in a small saucepan. Bring to a boil. Simmer gently in the liquid for about 10 minutes, or until the fruit is soft. Do not cover the saucepan while plumping the fruit; excess sulfur dioxide, used to preserve color and freshness in dried fruit, needs to evaporate. Let the fruit cool in the liquid. You can also soften fruit in a microwave: Combine the fruit and liquid in a microwave-proof bowl. Cover and microwave on high for 3 minutes. Stir. If still hard, microwave another minute. Let stand for 2 minutes before uncovering. Let cool and chop.
G
reeks use currants, dried from Zante grapes from Corinth, in their raisin breads. This bread is called
stafidopsomo
in Greece, and has undertones of spices—cinnamon and cloves—and honey, which always show up in Greek sweet breads. The orange-flower water is a nice touch, but optional. Mastika is derived from a tree gum and is a characteristic flavor in Greek breads. It is often difficult to acquire in the United States; the best way may be to have someone bring some back for you from a trip to Greece. Allspice is a fine substitute here.
1
1
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2
-POUND LOAF
1
1
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4
cups currants
3 tablespoons orange juice
One 2-inch piece cinnamon stick
2 whole cloves
Pinch of ground mastika or allspice
1 cup evaporated milk
1
1
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2
teaspoons orange-flower water
3 tablespoons honey
3 cups bread flour
1 tablespoon gluten
1
1
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2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
1
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3
cups currants
1
/
4
cup orange juice
One 2-inch piece cinnamon stick
2 whole cloves
Pinch of ground mastika or allspice
1
1
/
8
cups plus 1 tablespoon evaporated milk
2 teaspoons orange-flower water
1
/
4
cup honey
4 cups bread flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place the currants in a small bowl. Add the orange juice, cinnamon stick, cloves, and cinnamon stick, cloves, and mastika or allspice. Toss to combine. Cover and let stand at room temperature for 1 hour. The currants will be soft and plump. Remove and discard the cinnamon stick and cloves.
Drain and reserve any extra orange juice from the currants. Add to the juice enough water to equal 2 tablespoons if you are making the 1
1
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2
-pound loaf or 3 tablespoons if you are making the 2-pound loaf.
Place the ingredients, except the currants, in the pan according to the order in the manufacturer’s instructions, adding the juice and water mixture with the liquid ingredients. 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 currants.