Bread Machine (21 page)
1 tablespoon gluten
1
1
/
2
teaspoons salt
1
3
/
4
teaspoons SAF yeast or 2
1
/
4
teaspoons bread machine yeast
2-POUND LOAF
1
1
/
2
cups canned coconut milk
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 all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic 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.
F
rench bread is characterized by a crisp crust, nice volume, and a close-grained, chewy texture. It is distinctly different from a white bread made with milk, honey, and butter. The addition of egg whites makes for an extra crispy crust. If you are going to make this bread using the Delay Timer, be sure to use powdered egg whites (see
The Right Ingredient: About Eggs
), which perform just like fresh egg whites when whipped with cold water. This loaf is best when eaten slightly warm, or at room temperature within eight hours of when it is baked—there is no fat in it to help keep the bread moist, and the flavor changes when it is day-old. This is an excellent loaf with all the characteristics of traditional French bread except its shape. If you would like to turn this dough out before baking and shape it into long loaves to bake in the oven, prepare it on the Dough cycle and refer to
Technique: Shaping Long Loaves of Pain de Paris for Oven Baking
.
1
1
/
2
-POUND LOAF
2 large egg whites
1 cup water
3 cups bread flour
1 tablespoon gluten
2 teaspoons sugar
1
3
/
4
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
2 large egg whites
1
1
/
4
cups water
4 cups bread flour
1 tablespoon plus 2 teaspoons gluten
1 tablespoon sugar
2
1
/
2
teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread machine yeast
Using an electric mixer, beat the egg whites until almost stiff and soft peaks are formed. Set crust on medium or dark, and program for the Basic or French Bread cycle. Place all the ingredients in the pan according to the order in the manufacturer’s instructions, adding the egg whites in with the water; press Start. (This recipe is not suitable for use with the Delay Timer if using fresh eggs.)
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.
The Baker’s Glossary of Grain Terms
Grains are picked clean, graded, and sifted of non-grain particles and dirt before storage. The grains are then conditioned with an application of water, heat, and air to give a uniform moisture content, which toughens the bran and softens the endosperm for easy separation. Then the grains are split open to squeeze out the germ and scrape off the bran layer from the endosperm. These parts are crushed during milling to make different processed grains and milled to make flour. The list that follows includes the terms used to distinguish the parts of the grain, names for grain products to help you decipher package labels and ingredients lists, and common milling terms.
Berry—The whole grain with a loosely attached outer hull, such as wheat or rye. (The hull gets removed by threshing.)Bleached flour—Chlorine dioxide gas is used to age the flour and remove the yellow carotenoid pigment naturally found in wheat flour.
Bran
—The protective outer coating of an individual grain seed. It is several layers thick, and is separated from the grain by polishing or from flour by bolting. It contains the fiber, a form of cellulose, and a complex sugar. Also referred to as polishings.
Celiac disease
—A medical syndrome characterized by malabsorption. Symptoms are caused by eating grains containing gluten (primarily wheat, barley, rye, and oats). Also known as celiac sprue and gluten-sensitive enteropathy.
Cereal—Grain plants in the
Gramineae
family, which include wheat, rye, and barley.
Cracked, grits, steel-cut—Terms used when whole grains have been cut into small pieces. They cook faster than whole grains and come in a variety of consistencies from fine to coarse.
Endosperm—The floury storage center of the grain, under the bran layer, high in starch granules designed to nourish the seed after sprouting. It contains the gluten proteins and is the part of the grain milled to make white flour.
Flour—Whole grain ground into a fine powder. There are a variety of particle consistencies from fine to coarse for most flours. The whole grain or just the endosperm are ground to make flours of different textures and flavors.
Germ—The meal made from the inside, or embryo, of the grain kernel. The germ provides the concentrated source of oil, vitamins, and minerals. This is the seed embryo at the base of the kernel that will germinate if planted.
Gluten—The mass of complex protein cells in flour that becomes elastic when moistened and kneaded. Gluten strands encase the expanding yeast gases, forming the classic dome shape associated with yeast breads. Substantial gluten protein is found only in wheat and rye flours.
Groat—The whole grain with a tightly attached outer hull, such as buckwheat or barley, removed by cracking.
Hull—Also known as the
husk
or
testa
, the hull is the inedible shell-like outer coating of the grain. Tight hulls are removed by polishing or pearling, loose hulls by threshing, and some special varieties are hull-less.