Bread Machine (113 page)
A
texture, this loaf is good for dinner, made into croutons or a stuffing, or toasted with melted cheese the next day. It uses a combination of dried herbs that are basic in any cook’s cupboard, and is a snap to make. I usually use walnut or almond oil, but olive oil is nice, too. Enjoy the scent while this is rising and baking!
1-POUND LOAF
1
1
/
8
cups water
1
1
/
2
tablespoons nut oil or olive oil
3 cups bread flour
1 tablespoon suger
1 tablespoon gluten
1
1
/
2
tablespoon salt
1 tablespoon dried basil
1 tablespoon dried tarragon
2 tablespoon SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
1
/
2
cups water
2 tablespoon nut oil or olive oil
4 cups bread flour
1
1
/
2
teaspoons suger
1 tablespoon plus 1 teaspoon gluten
2 teaspoon salt
1
1
/
4
teaspoons dried marjoram
1
1
/
4
teaspoons dried basil
1
1
/
4
teaspoons dried tarragon
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 medium or dark 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.
T
his is a very aromatic bread; you will surely enjoy the smell while it is baking. The onion is added at the beginning of the cycle so that the action of the mixing and kneading makes the pieces smaller and distributes them throughout the dough. Eventually the onions more or less disintegrate into the dough, rather than appear as noticeable chunks in the finished loaf. This is a slow riser, but the baked result is a fluffy, tasty bread.
1
1
/
2
-POUND LOAF
1
/
2
cup water
1 large egg
4 ounces cream cheese, at room temperature and cut into pieces
3
1
/
4
cups bread flour
1 tablespoon gluten
⅓ cup finely chopped yellow onion
1
/
4
cup chopped fresh dill
1
1
/
2
teaspoon salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2-POUND LOAF
3
/
4
cup water
1 large egg
5 ounces cream cheese, at room temperature and cut into pieces
3 tablespoons unsalted butter, cut into pieces
4⅓ cups bread flour
1 tablespoon plus 1 teaspoon gluten
1
/
2
cup finely chopped yellow onion
6 tablespoons chopped fresh dill
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place all the ingredients in the bread 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.
BROOKLYN BOTANIC GARDEN HERB BREAD
T
he restaurant at the venerable botanic landmark in New York City serves this bread. It has an unconventional combination of seeds and herbs, caraway, sage, and nutmeg. This bread is great for stuffings.
1
1
/
2
-POUND LOAF
3
/
4
cup milk
1 large egg
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
1 tablespoon gluten
1 tablespoon caraway seed, crushed
1 teaspoon dried sage
1 teaspoon fresh grated nutmeg
1
1
/
4
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1 cup milk
1 large egg
3 tablespoons unsalted butter, cut into pieces
4 cups bread flour
1 tablespoon plus
1 teaspoon gluten
1 tablespoon plus
1 teaspoon caraway seed, crushed
1
1
/
4
teaspoons dried sage
1
1
/
4
teaspoons fresh grated nutmeg
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place all the ingredients in the bread 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.)
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.
