Bread Machine (206 page)
Bread Machine Baker’s Hint: Baking with the Quick Bread Cycle
Quick bread cycles vary widely from one machine to the next in the length and baking temperature of the cycle, and in the way the cycle is divided. In addition to differences among manufacturers, new models and models that are only a couple of years old from the same manufacturer can have very different quick bread cycles. This seems to be an area of ongoing adjustment for the bread machine manufacturers.
Most of the newer machines I used to test these recipes offered the choice of light, medium, or dark crust settings, and the cycles lasted 69, 79, or 89 minutes, depending on which crust setting I chose. Other machines have a 110 minute or a 120 minute quick bread cycle, and some of these do not offer a choice of crust setting. The differences in time are due to different baking temperatures. Most machines begin baking as soon as the batter is mixed, but a few have a long pause between mixing and baking.
The recipes in this chapter have been developed with the right proportions and ingredients to bake nicely in bread machines with the 69, 79, and 89 minute quick bread cycle. If your machine has a longer cycle, but begins baking right after mixing, these recipes should also work well, but you will probably need to do a little experimenting with your machine. Begin by programming it just as the recipe instructs, choosing the crust color given if your machine allows you to choose. If your machine has a shorter cycle, let it go to the end and see how the bread turns out. If your machine has a longer cycle, begin testing the loaf for doneness about 1 hour and 10 minutes into the cycle (it may bake at a lower temperature, though, and need the full time). With all quick breads, as with regular breads, it is a good idea to check for doneness 5 to 10 minutes before the end of the baking time. In every recipe I explain how to tell when the loaf is done.
After you’ve made a few of the recipes in this chapter, you’ll develop a sense for how your machine works. If your bread is consistently overbaked, stop the cycle and remove the bread early next time you make it. If it is underbaked and your machine allows you to do so, program Bake Only for some extra time. Note these changes on your recipes.
WHITE AND DARK CHOCOLATE TEA A CAKE
T
his is a deep, dark chocolate bread with some white chocolate chips added to the batter. Vanilla extract and espresso powder act as flavor enhancers for the chocolate, an old professional baker’s tip. It is so incredibly good, you’ll be glad this recipe makes a large loaf. The loaf is quite delicate, so be sure to let it stand in the pan the full time and turn it out gently. It is good served with coffee or alongside fresh fruit, berries, and shaved fresh coconut for dessert.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1 cup plain yogurt
1
/
4
cup buttermilk
2 large eggs
1
/
4
cup vegetable oil
2 teaspoons vanilla extract
2
/
3
cup light brown sugar
2
1
/
2
cups unbleached all-purpose flour
1
/
3
cup unsweetened Dutch-process cocoa powder
1
/
2
teaspoon baking powder
1
1
/
2
teaspoons baking soda
1
/
2
teaspoon instant espresso powder
1
/
4
teaspoon salt
1 cup white chocolate chips or chunks broken off a bar of white chocolate
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. When the machine beeps at the end of the cycle, check the loaf for doneness. The cake 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 before slicing. Wrap tightly in plastic wrap and store at room temperature.
A
whole coconut is just the kernel of the fruit that grows on the most common tree in the tropics. The inside of the coconut starts out gelatinous and firms up into the coconut meat we recognize as shredded coconut. Be sure to use unsweetened coconut, as sweetened coconut is very moist and not right for this bread. I use Cook’s Cookie Vanilla extract, a blend of two different types of vanilla. Available in most supermarkets, its floral aroma is perfect for this recipe. This is a luscious bread that is as beautiful as it is delicious. It goes well with tropical fruit salads and with chicken salad.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1
1
/
4
cups (about 212 ounces) shredded unsweetened coconut
1
1
/
8
cups half-and-half (regular or fat-free)
2 large eggs
1
/
4
cup canola oil
2 teaspoons coconut extract
1 teaspoon vanilla extract
3
/
4
cup sugar
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1
/
2
teaspoon salt
Preheat the oven to 350ºF.
Sprinkle the coconut on an ungreased baking sheet and toast in the oven until lightly browned, about 3 minutes. Transfer immediately to a small bowl and let cool to room temperature.
Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the coconut with the dry ingredients. 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 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.