Bread Machine (194 page)
1
1
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2
-POUND LOAF
2
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3
cup evaporated milk
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4
cup plus 1 tablespoon water
2 large eggs
3 tablespoons butter, melted
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2
teaspoon lemon extract
1 tablespoon vanilla extract or vanilla powder
3 cups bread flour
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3
cup light brown sugar
1 tablespoon instant potato flakes
2 teaspoons gluten
1
1
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2
teaspoons salt
2
1
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2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2-POUND LOAF
3
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4
cup evaporated milk
1
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3
cup plus 1 tablespoon water
2 large eggs
4 tablespoons butter, melted
1
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2
teaspoon lemon extract
1 tablespoon plus 1 teaspoon vanilla extract or vanilla powder
3
3
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4
cups bread flour
1
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2
cup light brown sugar
1
1
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2
tablespoons instant potato flakes
1 tablespoon gluten
2 teaspoons salt
3 teaspoons SAF yeast or 1 tablespoon plus
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2
teaspoon 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 or Sweet Bread 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 place it on a rack. Let cool to room temperature before slicing.
PUMPKIN CHALLAH
Makes 2 braided loaves
Y
ou can make this egg bread with any type of winter squash puree, but canned pumpkin is best since it is very thick and rich-flavored. This is a totally untraditional challah, but it is great for holiday dinners. Serve it with a savory butter for dinner, use it to make sandwiches with leftover turkey.
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2
- OR 2-POUND-LOAF MACHINES
1
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2
cup water
3
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4
cup canned pumpkin puree
3 large eggs
3 tablespoons light brown sugar
3 tablespoons walnut or canola oil
4
2
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3
cups unbleached all-purpose flour
2 teaspoons salt
1 teaspoon gluten
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4
teaspoon ground ginger
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4
teaspoon nutmeg
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4
teaspoon ground cinnamon
2
1
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2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
1 egg white beaten with 1 tablespoon water, for glaze
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be firm, pliable, and smooth.
Line a large baking sheet with parchment paper. 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; divide into 6 equal portions. Using your palms, roll each section into a fat cylinder about 12 inches long and tapered at each end. Be sure the ropes are of equal size and shape. Place 3 of the ropes parallel to each other and braid like you are braiding hair. Transfer The loaf to the baking sheet. Pinch the ends into tapered points and tuck them under. Repeat with the remaining portions. Both loaves will fit on the baking sheet crosswise with 4 inches in between. Cover loosely with plastic wrap and let rise at room temperature until the dough is almost doubled in bulk, 45 minutes to 1 hour. Do not let it rise longer or it may collapse in the oven.
Twenty minutes before baking, set a rack in the middle of the oven and preheat it to 350ºF.
Brush the tops of the loaves with the egg glaze. Bake 40 to 45 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom with your finger. Let cool on the baking sheet to room temperature before slicing.
Candied Grapefruit Peel
Makes about 2
1
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2
cups
Use this wonderful confection on its own or in combination with orange and lemon confit in your baking. It is also good for munching on after dinner. If you prefer not to use whole grapefruits when you really only need the peel, store the peel from your breakfast grapefruits in a bag in the freezer until you have enough to make this ingredient. You can also make candied lemon or orange peels with this recipe.
4 medium organic or unsprayed grapefruit
1
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cups sugar
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cup water
2 tablespoons light corn syrup
About
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cup additional sugar, for sprinkling