Bread Machine (197 page)

Authors: Beth Hensperger

Tags: #ebook

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool completely before slicing.

CHAMPAGNE-SOAKED BABA

B
aba is a traditional bistro dessert. Its round cylindrical shape crosses over perfectly to tall bread machine pans. This is a grand baba, as opposed to individual petite babas. Baba is plump like a plush toy—soaked in a spirited champagne syrup, glazed, and then cut into wedges or slices to serve with sweetened whipped cream. Serve it the day it is made or no more than one day later for the best texture. For special occasions, I top the baba with a fresh, unsprayed rose by cutting a two-inch stem, then covering it with plastic wrap and pressing it into the top to secure.

1
¹/
₂-POUND LOAF

For the dough:

¹/
₃cup water

3 large eggs

6 tablespoons unsalted butter, melted

2 cups bread flour

1
¹/
₂tablespoons sugar

¹/
₂teaspoon grated lemon zest

¹/
₂teaspoon salt

1
¹/
₄teaspoons SAF yeast or 1
³/
₄teaspoons bread machine yeast

For the soaking syrup:

³/
₄cup sugar

³/
₄cup water

¹/
₂cup sweet champagne or Asti Spumante

For apricot glaze:

¹/
₃cup apricot jam

2-POUND LOAF

For the dough:

¹/
₂cup water

3 large eggs

¹/
₂cup (1 stick) unsalted butter, melted

3 cups bread flour

2 tablespoons sugar

³/
₄teaspoon grated lemon zest

³/
₄teaspoon salt

1
³/
₄teaspoons SAF yeast or 2
¹/
₄teaspoons bread machine yeast

For the soaking syrup:

³/
₄cup sugar

³/
₄cup water

¹/
₂cup sweet champagne or Asti Spumante

For apricot glaze:

¹/
₃cup apricot jam

To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Sweet Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough will be batterlike.

Meanwhile make the soaking syrup. Combine the sugar and water in a small pan and heat until sugar is dissolved, about 5 minutes. Cool until warm. Add the champagne; set aside.

When the baking cycle ends, place the pan on a rack; pierce the top of the baba in a few places with a bamboo skewer. Turn out of the pan onto a deep plate. Slowly pour the champagne soaking syrup all over the cake and let it stand to absorb the puddle that collects at the base. Cover with plastic wrap.

To prepare the apricot glaze, place the jam in a small saucepan and boil for 2 minutes to liquify. Drain off any extra soaking syrup from the plate. Brush the cake all over with hot glaze to seal in moisture. Cool and transfer to a clean serving plate before serving, turning the baba on its side to cut into round slices. Store the baba in the refrigerator.

VENETIAN PANETTONE

Makes 1 large or 2 small loaves

P
anettone is a Christmas bread that is made all over Italy. It has a traditional Italian combination of orange peel, citron, and raisins in an airy egg bread dough. While panettone was known and eaten in the Middle Ages, it had a different shape than it does now. It looked like an Irish soda bread, a round freeform loaf with a cross on top. It was first baked in a tall cylindrical mold by a Milanese baker in 1921, and it is this shape that is common today.

Fiori di Sicilia,
available from The Baker’s Catalogue, is a combination of vanilla and citrus combination of vanilla and citrus flavors, a traditional Sicilian touch to panettone that gives an aroma of vanilla and flowers. Vanilla extract will also do nicely here.

This bread is perfect for brunch with cappucino or tea. Day-old panettone is good sliced into thick fingers and baked in a single layer on an ungreased baking sheet at 300ºF for 45 minutes, or until pale golden and crisp. Similar to biscotti, these dry toasts can be served as an accompaniment to fresh fruits, sorbets, and gelatos.