Bread Machine (177 page)
To substitute molasses in a recipe that calls for sugar, use
1
/
2
cup molasses for each cup of granulated sugar called for and reduce the liquid ingredients by
1
/
3
cup for each cup of sugar called for. (If you were using molasses in a recipe that called for 2 cups of sugar, you would use 1 cup of molasses and decrease the liquid by
2
/
3
cup.)
Honey
is a thick, sweet, semiviscous liquid produced by nectar-gathering bees. Its flavor is determined by the flowers that the bees gather pollen from. Generally, light-colored honeys are mild in flavor and darker honeys stronger. The flavor and aroma of honey are accentuated by the slow heat of the bread machine, and delightfully permeate the bread.
Pure maple syrup
is made from sap that is gathered from the maple trees that grow in the northeastern United States and Canada. The sap is boiled down to make a luxuriously thick, pourable liquid. It is a premium sweetener in breads. Imitation maple-flavored syrups are different, and do not perform the same way in baking. Fancy (also known as Light Amber) is the first of the season, pale and delicate. Grade A and Grade B syrups (Medium and Dark Amber) are progressively darker and more potent in flavor. Grade A is perfect for all-purpose table use and in baking. Grade B is quite robust in flavor, like molasses. Less expensive than Grade A, it is good in whole wheat breads. Refrigerate maple syrup after opening.
To substitute honey or maple syrup for granulated sugar in a recipe, use
3
/
4
cup of the liquid sweetener for each cup of granulated sugar called for and reduce the liquid ingredients by
1
/
4
cup per cup of granulated sugar listed in the recipe.
BLUEBERRY CRUMB CAKE
Makes one 18-by-12-inch coffee cake; serves 16
I
first became acquainted with food writer Richard Sax when he critiqued one of my cookbooks for
Chocolatier
magazine, and during the last decade of his life, we corresponded regularly. His book
Classic Home Desserts
(Chapters, 1994) is a must-have for any serious dessert lover. This exceptionally rich crumb cake is a recipe of Richard’s that originated at the Rock Hill Bakehouse. Author Michael McLaughlin borrowed it and added a layer of blueberries under the crumb top. Now I’ve added even more blueberries and adapted it for the bread machine, which is perfect for this firm dough that gets refrigerated overnight and is topped and baked the next morning. There are never enough good recipes designed to serve a group of 16 to 20, so here you go. Whether for a potluck brunch or your own Sunday family gathering, this fantastic crumb cake is worth the time spent making it. Cut it into squares and serve it out of the pan while it is still warm.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
For the dough:
3
/
4
cup sour cream
1 large egg plus 2 egg yolks
1
/
4
cup water
4 cups unbleached all-purpose flour
Grated zest of 1 large orange
1
/
4
cup sugar
1
1
/
2
teaspoons salt
1 tablespoon plus
1
/
2
teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast
3
/
4
cup (1
1
/
2
sticks) unsalted butter, cut into pieces
For the streusel topping:
1
1
/
3
cups unbleached all-purpose flour
2
/
3
cup sugar
1 tablespoon ground cinnamon or apple pie spice
1
1
/
2
teaspoons vanilla extract or 2
1
/
2
teaspoons vanilla powder
1
/
2
cup (1 stick) plus 3 tablespoons unsalted butter, chilled and cut into pieces
3 cups fresh blueberries, rinsed and picked over, or frozen unsweetened blueberries, unthawed
1
/
2
cup confectioners’sugar, for dusting
The night before baking, make the dough. Place the dough ingredients, except the butter, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes. The dough will be firm, but springy.
When the timer rings, open the lid. While the machine is running, add a piece or two of the butter at a time, allowing the butter to be incorporated before adding more pieces. It will take a minute or two to add all the pieces. Close the lid.
When the Knead 2 phase ends, set a timer for 30 minutes and let the dough rise in the machine. Then press Stop and unplug the machine. Remove the dough to a greased 4-quart plastic bucket (I spray it with butter-flavored cooking spray), cover with plastic wrap, and refrigerate overnight.
To make the topping, in the workbowl of a food processor, combine the flour, sugar, and cinnamon. With the motor running, dribble in the vanilla, then stop and add the butter pieces. Pulse to make a crumbly mass that forms large clumps. Do not overmix. Place in a covered plastic container. Refrigerate over night, if making the day before, or make it in the morning.
In the morning, line an 18-by-12-by-1-inch jelly roll pan with parchment paper. Spray the sides and bottom with butter-flavored cooking spray. Turn the dough out onto a lightly floured work surface; it will be cold and stiff. With a rolling pin, roll out into a rectangle that will fit the pan. Transfer to the pan, pressing to fit the bottom. Cover with plastic wrap and set aside to rise at room temperature until doubled in bulk, about 3 hours.
Preheat the oven to 350ºF.
Uncover the pan and sprinkle the top with the blue-berries, pressing them gently into the dough. Loosen the topping with a fork and sprinkle in a thick layer over the entire pan, covering all the dough and berries. Bake for 30 to 35 minutes, or until golden brown on top and around the edges and a cake tester inserted into the cake comes out clean. Place the pan on a wire rack and lightly dust with sifted confectioners’ sugar. Serve warm.
