Bread Machine (60 page)
0 to 10 tablespoons fat
0 to 6 tablespoons sweetener
1
/
2
to 3 teaspoons salt
1 to 5 teaspoons SAF or bread machine yeast
2 to 3 cups total fruit and nuts
T
he late Dr. Clive McCay worked at Cornell University in the 1930s. He developed some of the first lowfat bread recipes; his goal was to make a perfect food for correcting the protein deficiency of his patients at State Hospitals of New York. Dr. McCay’s breads were so popular and in demand from the general public that he developed recipes for commercial bakeries and, later, for home bakers. The secret ingredient was soy flour—just a small amount added to a bread recipe can boost the protein content of each slice by almost 20 percent.
Super soy foods are now routinely included as part of fiber-rich diets, and soy flours are available at Whole Foods super markets and natural foods stores, or you can get them by mail order from Bob’s Red Mill or King Arthur Flour. The lignins and antioxidant enzymes prevalent in soy products help fight cancer. The phytoestrogens are thought to reduce the incidence of breast cancer, and saponins are touted as reducing elevated blood cholesterol. This bread is a delicious way to protect your health!
1
1
/
2
-POUND LOAF
1
1
/
8
cups water
2 tablespoons canola oil
2 tablespoons honey
2 tablespoons dark brown sugar
1 large egg
1
1
/
2
cups whole wheat flour
1 cup plus 2 tablespoons bread flour
1
/
3
cup full-fat soy flour
1
1
/
2
tablespoons wheat germ
1
/
4
cup nonfat dry milk
1
1
/
2
tablespoons gluten
1
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2-POUND LOAF
1
1
/
2
cups water
3 tablespoons canola oil
3 tablespoons honey
3 tablespoons dark brown sugar
1 large egg
2 cups whole wheat flour
1
1
/
2
cups bread flour
1
/
2
cup full-fat soy flour
2 tablespoons wheat germ
1
/
3
cup nonfat dry milk
2 tablespoons gluten
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark 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.
MILLET AND POTATO LONG ROLLS
Makes 10 long rolls
I
nstead of forming a loaf, this dough is meant for soft and thick grain-rich long rolls that are perfect for sandwiches, hot dogs and sausages, and grilled meats, such as flank steak. I like my rolls kind of large, but you can make them any size you like. Millet and potatoes are a naturally complementary taste combination. Keep bags of rolls in the freezer for up to 2 months, ready to be defrosted and thrown on the grill at a moment’s notice. These are great if you have to bring something to a potluck. You’ll be famous.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1 cup whole wheat flour
1
/
2
cup raw whole millet
1
/
4
cup sesame seeds
1
/
2
cup instant potato flakes
1 cup boiling water
1
1
/
2
cups warm water
1 large egg plus 1 egg white (reserve yolk for glaze) or equivalent of a liquid egg substitute
2 tablespoons unsalted butter or margarine, cut into pieces
3
1
/
2
cups bread flour
1
/
3
cup light brown sugar
1
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
3 tablespoons sesame seeds, for sprinkling before baking
Combine
1
/
2
cup of the whole wheat flour, the millet, and sesame seeds in the workbowl of a food processor. Grind to a coarse flour and set aside. Stir the potato flakes and the boiling water together in a small bowl until thick; cool for 5 minutes.
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Add the mashed potatoes on top of the wet ingredients and the sesame-millet flour and the remaining
1
/
2
cup whole wheat flour with the dry ingredients. Program for the Dough cycle; press Start.
Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto the work surface and divide into 10 equal portions. Form the rolls by patting each portion into an 8-inch oval and rolling up from a long edge, like a mini-loaf of bread. Place rolls seam side down and at least 2 inches apart on the baking sheet. Flatten each with your palm to 3 inches wide. Cover loosely with plastic wrap and let rise at room temperature until puffy, about 45 minutes.
Twenty minutes before baking, preheat the oven to 375°F.
