Bread Machine (139 page)
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.
I
would be remiss not to include this recipe, as it is wildly popular with home bakers. And for good reason. An herbaceous bread that has its roots in Mennonite country, it has successfully made the transition from a traditional yeast bread and casserole loaf to the bread machine. Many people add the shallot raw, but I like to cook it a bit first. I recommend using small curd cottage cheese, and dried dill weed that is not faded—a signal that it would be lacking in flavor. The texture of this bread is quite moist and delicate, making great toast and savory bread puddings.
1
1
/
2
-POUND LOAF
2 tablespoons olive oil
1 medium shallot, chopped
1 cup cottage cheese
1
/
4
cup fat-free milk
1 large egg plus 1 egg yolk
2
1
/
2
cups bread flour
1 tablespoon sugar
1 tablespoon gluten
2 tablespoons dried dill weed
1
1
/
4
teaspoons salt
2 teaspoons SAF yeast
or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
3 tablespoons olive oil
1 large shallot, chopped
1
1
/
3
cups cottage cheese
1
/
3
cup fat-free milk
1 large egg plus 1 egg yolk
3
1
/
3
cups bread flour
2 tablespoons sugar
1 tablespoon plus
1 teaspoon gluten
2
1
/
2
tablespoons dried dill weed
1
3
/
4
teaspoons salt
2
1
/
4
teaspoons SAF yeast
or 2
3
/
4
teaspoons bread machine yeast
Heat the oil in a small skillet, and sauté the shallot until translucent. Set aside to cool to warm.
Place the ingredients in the pan according to the order in the manufacturer’s instructions, in the manufacturer’s instructions, adding the shallot with the liquid ingredients. Set crust on dark and program for Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will look very dry at first and take a few minutes to come together. Resist the urge to add more liquid.
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.
FARMSTYLE COTTAGE CHEESE BREAD
C
ottage cheese breads were once very familiar to home bakers in rural areas, due to the excess of fresh dairy products. Milk and starter were heated together until large curds formed, then the mixture was drained and salted. The delicate sour taste and acid of cottage cheese make for a tender bread. While all cottage cheese is made from skim milk, when it is as low as 1 percent, the tub will be labeled “lowfat”; that is what I call for here. Cottage cheese is excellent piled on fresh bread with applesauce, jam, or olives. This is a wonderful sandwich bread and it is a great keeper, staying fresh for three days. This dough is also suitable for making soft pretzels (follow instructions for
baked pretzels
,).
1
1
/
2
-POUND LOAF
3
/
4
cup water
3
/
4
cup small-curd lowfat cottage cheese
2 tablespoons olive oil
2
1
/
2
cups bread flour
1
/
2
cup whole wheat flour
2 tablespoons sugar
1 tablespoon gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast
or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
1
/
8
cups water
1 cup small-curd lowfat cottage cheese
3 tablespoons olive oil
3
1
/
4
cups bread flour
3
/
4
cup whole wheat flour
3 tablespoons sugar
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.) The dough ball will be slightly moist.
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.
S
wiss cheese conjures up a picture of a firm cheese riddled with holes, some the size of a dime and some the size of a quarter. The domestic Swiss that is available in prepackaged hunks has a mild taste in comparison to some of the hundred varieties that fall under the moniker of this cheese. In some parts of the world, Swiss is a cheese esteemed on a par with Brie. Whatever type of Swiss you use, it is a wonderful cheese in, or with, bread. Serve this bread with a thick beef and barley soup, fresh ham, or simply use it to make an outstanding sandwich.
1
1
/
2
-POUND LOAF
