Bread Machine (40 page)
1
1
/
2
-POUND LOAF
2
/
3
cup water
3 large eggs
3 tablespoons vegetable oil
2 tablespoons honey
1
1
/
2
cups whole wheat flour
1
1
/
2
cup bread flour
1
1
/
2
tablespoons gluten
1 tablespoon instant potato flakes
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1 cup water
3 large eggs
1
/
4
cup vegetable oil
2
1
/
2
tablespoons honey
2 cups whole wheat flour
2 cups bread flour
2 tablespoons gluten
1
1
/
4
tablespoons instant potato flakes
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 or dark, and program for the Basic or Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) This is a moist dough ball. Do not add more flour during the kneading or the bread will be dry.
When Rise 2 ends, press Pause, open the lid and lift the warm dough from the pan. Divide the dough into 2 equal portions. With the palms of your hands, roll each portion into a fat oblong sausage, about 10 inches long. Place the two pieces side by side. Holding each end, wrap one around the other, twisting each one at the same time, to create a fat twist effect. Tuck under the ends and replace in the pan in the machine. The twist shape will bake in the machine.
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.
OLD-FASHIONED SESAME-WHEAT BREAD
T
his is a recipe I adapted from one I used to make in the restaurant bakery for the dinner bread basket. It has a tender crumb from the combination of milk and water, and a bit of added texture and flavor from the sesame seeds. A favorite with my recipe testers, this slightly sweet, aromatic bread with the golden brown crust is best eaten the day it is made.
1
1
/
2
-POUND LOAF
3
/
4
cup water
3
/
8
cup milk
2 tablespoons butter, cut into pieces
2
1
/
4
cups bread flour
3
/
4
cup whole wheat flour
2 tablespoons light or dark brown sugar
1 tablespoon sesame seeds
1 tablespoon plus 1 teaspoon gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
3
/
4
cup water
3
/
4
cup milk
3 tablespoons butter, cut into pieces
3 cups bread flour
1 cup whole wheat flour
3 tablespoons light or dark brown sugar
1 tablespoon plus 2 teaspoons sesame seeds
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
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 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.
TOASTED SE SAME—WHOLE WHEAT BREAD
I
n the early 1970s I used to buy a moist, dense whole wheat bread at Barbara’s Bakery, a small Palo Alto bread shop owned by entrepreneur Murray Jaffe. This was their signature bread, and if you didn’t get there before noon, it would be sold out. Two essential tips for the best flavor and texture: use cold-pressed sesame oil, which is paler in color and milder than the toasted sesame oil used in Asian foods, and use fine-grind whole wheat flour.
1
1
/
2
-POUND LOAF
2 tablespoons sesame seeds
1
1
/
3
cups water
2 tablespoons honey
3 tablespoons sesame oil
3
1
/
2
cups whole wheat flour
2 tablespoons gluten
1
3
/
4
teaspoons sea salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2-POUND LOAF
2
1
/
2
tablespoons sesame seeds
1
2
/
3
cups water
3 tablespoons honey
1
/
4
cup sesame oil
4
1
/
2
cups whole wheat flour
3 tablespoons gluten
