Bread Machine (59 page)

1
¹/
₃cups buttermilk

¹/
₄cup dark honey

¹/
₄cup olive oil

3 cups bread flour

³/
₄cup chestnut flour

¹/
₂cup polenta

2 tablespoons gluten

2 teaspoons salt

2
³/
₄teaspoons SAF yeast or 1 tablespoon plus
¹/
₄teaspoon 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 Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be firm, yet slightly sticky.

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.

BARLEY BREAD

B
arley bread is not a bread most people commonly make. But barley flour gives considerable sweetness to a loaf, so you will find it as a minor ingredient in a number of my breads. Barley breads are rich in history; every civilization seems to have had one. The Egyptians celebrated Osiris, their god of agriculture, who grew barley watered with the sacred waters of the Nile. Early Greeks made wine-soaked breads combining barley, raisins, pomegranate seeds, and pine nuts. Thick slices of heavy barley bread were dipped in wine for breakfast in the Middle Ages. And barley bread dipped in water and salt has long been a food of religious penance for cloistered monks. I think you’ll find this modern version just right for toast and jam.

1
¹/
₂-POUND LOAF

1 cup plus 3 tablespoons water

2 tablespoons light brown sugar

2 tablespoons vegetable oil

2
¹/
₄cups bread flour

¹/
₂cup barley flour

¹/
₄cup whole wheat flour

3 tablespoons dry buttermilk powder

1 tablespoon plus 2 teaspoons gluten

1 teaspoon ground cinnamon

1
¹/
₂teaspoons salt

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

2-POUND LOAF

1
¹/
₂cups water

3 tablespoons light brown sugar

3 tablespoons vegetable oil

3 cups bread flour

²/
₃cup barley flour

¹/
₃cup whole wheat flour

¹/
₄cup dry buttermilk powder

2 tablespoons gluten

1
¹/
₂teaspoons ground cinnamon

2 teaspoons salt

2
¹/
₂teaspoons 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 or Whole Wheat 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.

Bread Machine Baker’s Hint: Creating Your Own Bread Machine Recipes

Once any basic recipe from the manufacturer’s manual or from this book or another has been mastered, feel free to substitute and experiment with other ingredients, using the successful recipe as your measurement guide.

Here are some tips:

Always look for the proportion of 3 ounces of liquid to 1 cup of flour. That way you will have a dough that is not too wet or too dry.
Remember that eggs and honey count as liquid ingredients.
You need more yeast with a recipe that has cheese or fruit and nuts added.
You need more gluten if you use whole wheat or specialty flours.
Whole wheat flours soak up more liquid than white flours.
Egg breads rise higher and are more delicate than breads without eggs.
Certain egg breads, like brioche, can have two to three times the amount of fat as a regular recipe.
Breads with more sweetening brown faster.

Specific information about how to use and substitute various flours, sweeteners, cooked grains, dried fruits, and other ingredients appears throughout the book. (You may find the Baker’s Glossaries especially helpful.) A recipe that will be baked off in the oven can have more flour, so you can make a larger loaf than you could if you were baking it in the machine (a bread pan has a higher capacity for the Dough cycle than for the baking cycles; see the manual from your manufacturer for the maximum capacities of your machine).