Bread Machine (204 page)
When the bread is done, remove the pan from the machine and let the loaf rest in the pan, on a cooling rack, for ten to fifteen minutes, to firm up slightly so that the loaf won’t break as you turn it out. I run a thin plastic spatula around the edges right away to loosen the loaf. (Don’t leave the pan in the machine with the lid closed for this ten minutes; the descending heat from the baking will continue to cook the loaf.) Then, using heavy oven mitts to protect your fingers and wrists, turn the loaf out of the hot bread pan and place it right side up on a cooling rack, allowing air to circulate around it. Loaves that are especially delicate in texture can stand for fifteen minutes in the refrigerator to firm up slightly before turning out. A word of caution: If loaves are not turned out of the pan within fifteen minutes of when they are taken out of the machine, expect them to be soggy on the bottom and probably hard to extract from the pan in one piece.
Quick loaves are easiest to slice when they have cooled completely. This also allows their flavors and textures to meld enticingly, especially after a loaf has been standing overnight at room temperature or in the refrigerator. Always use a good serrated knife for even slicing, as regular knives will squash, crumble, or otherwise distort a loaf.
Quick breads are not restricted to breakfast or snack fare, although they are perfect for these purposes. The simple loaves are great plain or gently toasted and dressed up with a layer of butter or tangy cheese spread such as cream cheese, ricotta, goat, or kefir cheeses. I also serve slices alongside fruit or vegetable salads for lunch. Day-old sweet or savory loaves make excellent sandwiches or bases for handheld hors d’oeuvres with seafood, meat, or poultry fillings or toppings. One of my standard holiday and birthday gifts is a homemade quick loaf accompanied by the recipe. Quick loaves stay fresh for about four days.
I
am a banana bread lover, like so many bakers, and so I have recipes for many variations, some smooth and others filled with nuts and dried fruit; this one has the crunch of walnuts. I let this loaf stand, wrapped in plastic in the refrigerator overnight, before serving to meld the flavors and set the luscious texture; the bread is excellent chilled. This banana bread is even good enough to serve with a scoop of vanilla ice cream and lightly drizzled with chocolate sauce for dessert.
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- OR 2-POUND-LOAF MACHINES
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cups mashed overripe bananas (about 2 large)
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cup sour cream (any type)
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cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
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cup sugar
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cup light brown sugar
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cup dark brown sugar
2 cups unbleached all-purpose flour
1 teaspoon baking soda
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teaspoon baking powder
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teaspoon salt
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cup coarsely chopped walnuts
Combine the sour cream and the bananas in a small bowl and mash together with a fork. The mixture can be used immediately or placed in the refrigerator overnight.
Place the banana mixture and the rest of the ingredients in the bread pan according to the order in the manufacturer’s instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. When the machine beeps at the end of the cycle, check the bread for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.
When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and store in the refrigerator.
O
ats and other rolled grains are an excellent addition to quick breads. They are also the basic ingredients in granola, a very popular cereal blend, usually containing oats, dried fruit, nuts, and sunflower seeds all moistened with some honey and oil and baked in a slow oven. Since granola is called for here, you could call this loaf a dressed-up oatmeal bread. Granola can be lowfat or high-fat, depending on the ingredients. It is a cereal that was invented by the Swiss for rejuvenating breakfasts at their renowned European health spas. It was introduced to the American youth as breakfast at the first Woodstock Music Festival in 1969, and afterwards was associated with the hippie culture as a favorite natural breakfast food. It has evolved into one of America’s favorite cereals. Granola’s crisp texture and earthy-sweet fragrance make this bread a great breakfast treat. Serve thick slices with fresh fruit and juice.
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- OR 2-POUND-LOAF MACHINES
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cup milk
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cup plain yogurt
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cup vegetable or nut oil
2 large eggs Grated zest of 1 lemon
1 teaspoon vanilla extract
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cup sugar
1 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
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cup granola
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2
cup chopped dried pineapple or golden raisins
1 tablespoon baking powder
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teaspoon ground cinnamon or apple pie spice
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teaspoon salt
Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and lumpy. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.
When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Brush the top with some melted butter if you like. Wrap tightly in plastic wrap and store at room temperature or refrigerate.