Bread Machine (47 page)
1
/
3
cup water
1
/
2
cup buttermilk
1 tablespoon canola oil
1 tablespoon whipped reduced-fat margarine
2
1
/
4
cups whole grain spelt flour
3
/
4
cup bread flour
2 tablespoons dark brown sugar
1 tablespoon plus 1 teaspoon gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
/
2
cup water
3
/
4
cup buttermilk
2 tablespoons canola oil
1 tablespoon whipped reduced-fat margarine
3 cups whole grain spelt flour
1 cup bread flour
3 tablespoons dark brown sugar
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons 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 Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will look sticky. Do not add too much flour, the dough will smooth out.
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.
C
racked wheat bread is an often-requested recipe, a favorite yeast bread. This loaf has no dairy products aside from the butter, but you’d never know it. This is a bread that will convert you to this style of whole-grain baking.
1
1
/
2
-POUND LOAF
3
/
4
cup boiling water
1
/
2
cup cracked wheat or bulgur
3 tablespoons molasses
2 tablespoons unsalted butter or margarine, cut into pieces
1
1
/
2
teaspoons salt
3
/
4
cup water
2
2
/
3
cups bread flour
1
/
3
cup whole wheat flour
1 tablespoon gluten
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2-POUND LOAF
1 cup boiling water
2
/
3
cup cracked wheat or bulgur
1
/
4
cup molasses
3 tablespoons unsalted butter or margarine, cut into pieces
2 teaspoons salt
1 cup water
3
1
/
2
cups bread flour
1
/
2
cup whole wheat flour
1 tablespoon plus 1 teaspoon gluten
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
Pour the boiling water over the cracked wheat in a bowl. Add the molasses, butter, and salt. Let stand 1 hour at room temperature to soften.
Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the cracked wheat mixture and the additional water as the liquid ingredients. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using 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.
Leftover Bread Cookery: The Charlotte
A baked fruit charlotte is one of the best-known desserts calling for leftover bread, second in popularity only to bread pudding. It is an old-fashioned dessert that shows up in many different cuisines. A mold is lined with buttered bread, filled with a fruit compote, and topped with a round of bread that ends up helping to contain the filling. While classic apple charlotte is the most familiar and a great favorite, the compote can be made from pears, quinces, apricots, or plums using these same directions. The summer pudding is a British variation. In it the bread dissolves into the fruit and becomes an enticing scarlet color from the berries.
When making a charlotte or summer pudding, use a firm, tight-grained day-old white or whole wheat bread. Make sure the overlapping slices are snug or else the filling will spill out. If the filling is too loose, it will soak through the bread and the charlotte will collapse when it is turned out onto a serving plate. You want to present a perfect little dome.
The following adapted recipes are the handiwork of Mary Cech, pastry instructor at the Culinary Institute of America at Greystone. She made them while working at the Cypress Club in San Francisco and at Charlie Trotter’s in Chicago. She made the charlottes in individual portions using the 6-ounce coffee cups every restaurant has tons of, but in lieu of these you can use commonly available Pyrex custard cups or individual charlotte molds. If you want to make one large charlotte, use a 1-quart charlotte mold, soufflé dish, or mixing bowl. Be sure you weigh down the pudding by covering it with a plate and putting a large can on top of it while it is refrigerated. Serve the charlotte with a dollop of crème frâiche, whipped cream, or Mary’s special thick old-fashioned Devonshire-style or French cream on the side.