Bread Machine (39 page)
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- OR 2-POUND-LOAF MACHINES
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cup milk
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cup sour cream
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cup honey
2 large eggs
4 tablespoons butter or margarine, cut into pieces
3 cups unbleached all-purpose flour
1 cup whole wheat flour
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cup toasted wheat germ
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teaspoons salt
2 teaspoons SAF yeast or 2
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teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start.
Grease a large baking sheet or line with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured surface. Divide the dough in half, then roll each half into a 2- to 3-inch cylinder. With a metal dough scraper or a chef’s knife, cut the cylinder into 8 equal portions. Repeat with the second cylinder, making a total of 16 equal portions. Shape each portion like a miniature loaf by patting it into an oval, then rolling up from a short side to make a small compact cylinder about 4 inches long. Place the rolls in two rows of 8 with their long sides touching. Brush some melted butter on the tops of the rolls. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 45 minutes.
Twenty minutes before baking, preheat the oven to 375°F.
Place the baking sheet in the center of the oven and bake for 25 minutes, until golden brown. Remove the rolls from the pans and let cool on a rack. Serve warm, or cool to room temperature and reheat before serving.
T
his is my food writer friend Lou Pappas’s house bread. She is an avid baker, so it must be good since she makes it on a regular basis. She uses the whey drained off homemade yogurt cheese for the liquid; I have substituted nonfat milk, which is known as fat-free milk these days. Take care to remove only the zest—the colored part of the skin—from the orange. This is where the flavorful oil is; the white pith is quite bitter. I suggest a fine or medium grind of stone-ground whole wheat flour for this bread.
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-POUND LOAF
Zest of 2 oranges, cut into very thin strips
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cups fat-free milk
2 tablespoons olive or walnut oil
2 tablespoons honey
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cups whole wheat flour
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cups bread flour
1 tablespoon gluten
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teaspoons salt
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teaspoons SAF yeast or 2
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4
teaspoons bread machine yeast
2-POUND LOAF
Zest of 2 oranges, cut into very thin strips
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2
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3
cups fat-free milk
3 tablespoons olive or walnut oil
3 tablespoons honey
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4
cups whole wheat flour
2 cups bread flour
1 tablespoon plus 1 teaspoon gluten
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teaspoons salt
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4
teaspoons SAF yeast or 2
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teaspoons bread machine yeast
In a food processor, chop the orange peel fine, or chop it fine by hand.
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat 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.
C
hallah is usually made with all white flour. This whole wheat version is for people who like to have whole grains in all of their breads. It will have a denser texture than regular challah, but it has its own lovely character made into a twist and is richly flavored. It is moist and really great for sandwiches. This bread is a real surprise, even for bread lovers who never eat whole wheat bread.
