Bread Machine (132 page)
3 tablespoons fat-free milk
One 6-ounce jar junior baby food strained carrots or
3
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4
cup pureed carrots
2 large eggs
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
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4
cup chopped crystallized ginger
1 tablespoon gluten
1
1
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2
teaspoons salt
1
3
/
4
teaspoons SAF yeast or 2
1
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4
teaspoons bread machine yeast
2-POUND LOAF
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4
cup fat-free milk
One 6-ounce jar junior baby food strained carrots or
3
/
4
cup pureed carrots
2 large eggs
3 tablespoons unsalted butter, cut into pieces
4 cups bread flour
1
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3
cup chopped crystallized ginger
1 tablespoon plus
1 teaspoon gluten
2 teaspoons salt
2 teaspoons SAF yeast or 2
1
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2
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 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 room temperature before slicing.
Bread Pan Shapes
There are now three different shapes of pans on the bread machine market: a tall cylindrical oval or cube, a vertical rectangle, and a long horizontal loaf, which looks the most like a traditional loaf. Some bakers prefer the cylindrical shape—it tends to mix better since there is less surface area on the bottom of the pan, often eliminating the need to go in and scrape around the edges of the pan for consistent mixing. The most common shape is the vertical rectangle. This is a rectangular shape, but it has tall sides and is not so far removed from a cube. Vertical rectangle pans are known for having the dough collect in one end of the pan and bake into a slope, but this is easy to avoid. Just check the dough as it is rising, and if you need to push it to the center, do so using a rubber spatula. The long horizontal pans have the widest mixing areas, and usually have two kneading blades to mix effectively.
I always cool any loaf right side up. For regular servings, turn a tall loaf on its side to cut it into wedges or into slices (the slices fit nicely into plastic sandwich bags). Slice the vertical rectangular and horizontal loaves as you would a standard oven pan loaf. A 1
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-pound loaf from any pan yields about 10 to 16 slices and a 2-pound loaf yields anywhere from 14 to 20 slices.
F
ruit purees have become very popular in bread as they contain zero fat, are low in calories, and provide fiber as well as a nice flavor. Use canned or homemade. Be sure to adjust the liquid here, depending on how thick your applesauce is. If the sauce is very watery, add a bit less apple juice. If you add the optional brown sugar and
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cup of chopped walnuts, this bread will be especially good for toast. If you don’t add the sugar, the loaf will not be sweet and can be served with a bratwurst, potato pancake, and sauerkraut dinner.
1
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2
-POUND LOAF
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4
cup apple juice
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2
cup unsweetened applesauce
1 large egg
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
3 tablespoons light brown sugar, optional
1 tablespoon gluten
1
1
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2
teaspoons salt
1 teaspoon ground cinnamon or apple pie spice
1
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3
teaspoon baking soda
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
/
2
cup apple juice
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4
cup unsweetened applesauce
1 large egg
3 tablespoons unsalted butter, cut into pieces
4 cups bread flour
1
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4
cup light brown sugar, optional
1 tablespoon plus
1 teaspoon gluten
2 teaspoons salt
1
1
/
4
teaspoons ground cinnamon or apple pie spice
1
/
2
teaspoon baking soda
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 order in the manufacturer’s instructions. Set crust on medium and program for medium and program for the Basic or Sweet Bread 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.
