Bread Machines For Dummies (31 page)
Read Bread Machines For Dummies Online
Authors: Glenna Vance,Tom Lacalamita
Russians and Poles make a rich coffee cake called Babka, pronounced
bob-kah,
which translates in English as “grandmother.” Some think the name is significant because the bread is generally made in a fluted pan that resembles a grandmother's skirt. We think it was probably made by the grandma and when she presented the bread, those who were about to eat it sighed, “Oh, grandma,” in anxious anticipation of the rich treat they were about to have.
Preparation time:
Approximately 4 hours
Yield:
24 slices
1/2 cup milk
1/3 cup water
2 large eggs
1/2 cup butter
1/2 cup sugar
1 teaspoon salt
4 cups all-purpose flour
2 packages active dry yeast (4 1/2 teaspoons)
3/4 cup sugar
1 tablespoon cinnamon
Fresh grated orange peel from one orange
1 Be sure that all ingredients are at room temperature before you place them in your bread pan in the order listed.
2 Select the Dough or Manual setting, and press the Start button.
3 After the machine has completed the cycle, remove the dough and place it on a lightly floured work surface.
4 Divide dough into four equal sections, and then divide each section into four parts. You end up with 16 pieces.
5 Roll each piece into a ball.
6 Roll each ball in cinnamon/orange topping.
7 Place balls in greased and floured 10-inch fluted tube or Bundt© pan.
8 Cover and let rise until an indentation remains after lightly touching the side of the dough (about 1 to 1 1/2 hours).
9 Bake in preheated 350° oven for 40 to 45 minutes or until Babka is gold brown.
10 Cool in pan on rack for ten minutes.
11 Remove from pan and cool on rack.
Tip: Some people like to sprinkle Babka with confectionery sugar before serving.
Per serving:
Calories 160; Protein 3g; Carbohydrates 27g; Dietary fiber less than 1g; Total fat 4.5g; Saturated fat 2.5g; Cholesterol 30mg; Sodium 110mg.
Challah is a traditional egg bread served in Jewish homes with their Sabbath and special holiday meals. It is different from other egg breads because it has no milk products.
Preparation time:
Approximately 3 hours
Yield:
12 slices
1/2 cup water
2 large eggs
1 egg yolk
2 tablespoons oil
1 1/2 teaspoons salt
2 tablespoons sugar
3 cups bread flour
1 package (2 1/4 teaspoons active dry yeast)
1 Whisk together the 2 large eggs and 1 egg yolk. Reserve 2 tablespoons to brush on risen loaf just before baking. The remaining egg mixture is part of the dough and is added to the pan with the other ingredients.
2 Be sure that all ingredients are at room temperature before you place them in your bread pan in the order listed.
3 Select the Dough or Manual setting, and press the Start button.
4 After the machine has completed the cycle, remove the dough and place it on a lightly floured work surface.
5 Punch the dough down to remove the air bubbles.
6 Divide the dough into three equal pieces.
7 Roll each piece into a 16-inch-long rope.
8 On a greased cookie sheet, loosely braid the ropes from center to ends.
9 Pinch the ends and tuck under to seal.
10 Cover and let rise until an indentation remains after lightly touching side of the dough (about 30 to 40 minutes).
11 Brush with the reserved egg mixture.
12 Bake in a preheated 400° oven for 25 to 30 minutes, or until golden brown.
13 Remove from the cookie sheet and cool on a rack.
Variation: You may sprinkle poppy seeds or sesame seeds after brushing loaf with egg wash.
Per serving:
Calories 150; Protein 6g; Carbohydrates 25g; Dietary fiber less than 1g; Total fat 3.5g; Saturated fat 0.5g; Cholesterol 60mg; Sodium 310mg.
This very special coffee cake, with a delightful black walnut flavor, is attractive and rich enough to serve as dessert or at a coffee party.
Preparation time:
About 3 hours, 40 minutes
Yield:
24 slices
1/2 cup milk
1/4 cup water
3 tablespoons honey
1/4 cup butter
2 large eggs
1 teaspoon salt
4 cups all-purpose flour
1 tablespoon active dry yeast
1 1/2 cups packed brown sugar
1/3 cup evaporated milk
1/3 cup butter
2 tablespoons honey
1/2 teaspoon black walnut flavor
1/2 cup chopped black walnuts
1 Be sure that all ingredients are at room temperature before you place them in your bread pan in the order listed.
2 Select the Dough or Manual setting, and press the Start button.
3 While your bread machine is kneading the dough and letting it rise, prepare the filling. Combine the brown sugar, milk, butter, and honey, and cook over low heat until the sugar has dissolved and the butter has melted. Set aside to cool. Stir in the black walnut flavor after the sauce cools.
4 After the machine has completed the cycle, remove the dough and place it on a lightly floured work surface.
5 Roll or pat the dough to a 9-inch square.
6 Cut the dough into nine 1-inch strips, and then cut the strips into 1-inch squares.
7 Pour one-third of the filling into a well-greased 12-cup Bundt pan.
8 Sprinkle with half of the black walnuts.
9 Place half of the dough pieces in the pan.
10 Pour one-third of the filling over dough.
11 Sprinkle with the remaining black walnuts.
12 Place the remaining pieces of dough in pan.
13 Pour the remaining filling on top.
14 Cover and let rise until an indentation remains after lightly touching the top of the dough (about 30 to 40 minutes).
15 Bake in a preheated 350° oven for 35 to 40 minutes.
16 Invert the pan onto a cooling rack that has been placed on aluminum foil.
17 Remove from pan and cool on rack.
Per serving:
Calories 150; Protein 3g; Carbohydrates 20g; Dietary fiber less than 1g; Total fat 7g; Saturated fat 3.5g; Cholesterol 35mg; Sodium 310mg.
Challah makes the best French toast, so Tom has provided his favorite recipe. Tom tells of the time when his daughter Christina was young and had a sleepover party. He established himself in the little girls' estimation as a great dad and a great cook when he served them French toast sandwiches. He spread each slice of bread with jam and sprinkled sliced almonds on half of the slices before putting together. He then dipped each sandwich into the egg mixture.
Glenna has never made the French toast sandwich, but has used single slices of Challah for French toast, with fabulous results. People have different ways of preparing French toast. They have a different proportion of eggs to milk and different ideas about how much egg/milk mixture they like soaked into the bread before they fry it. If you haven't made French toast before, here is a basic guiding recipe to get you started. We're sure you'll soon be making it your own special way.
4 eggs
1/4 cup milk
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1 Whisk the ingredients together.
2 Dip each bread slice into the egg mixture.
3 Fry toast pieces in a large greased skillet over medium to low heat until golden brown.
4 Use a spatula to turn and brown the other side.
5 Serve hot with maple syrup, fruit spread, or sprinkled with powdered sugar.
Guglehupf (goo-gl-hoopf) is said to have originated in Alsace Lorraine. However, you'll hear many similar names for this bread â gugelhupf, suglehuph, kugelhuph, kugelhoff, kougloff â and you can find many places that claim its origin. It is a rich, sweet bread traditionally flavored with lemon rind, almonds, and raisins. This specialty bread is quite classy when baked in its own special pan, a Guglehupf mold, a near replica of the ceramic, domed mold. However, if you do not have one, you can use a Bundt pan or tube pan.
Preparation time:
Approximately 3 1/2 hours
Yield:
20 servings
1/3 cup milk
3 eggs
1/2 cup butter
1/2 cup sugar
1 teaspoon salt
4 cups bread flour
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
1/2 cup golden raisins
1/2 cup slivered almonds
1 tablespoon active dry yeast
1 Be sure that all ingredients are at room temperature before you place them in your bread pan in the order listed.
2 Select the Dough or Manual setting, and press the Start button. After the machine has completed the cycle, remove the dough and place it on a lightly floured work surface.
3 Form the dough into a 20-inch-long rope.
4 Lay the rope in a greased 10-cup Guglehupf pan, pinching ends into each other with your finger. Pat the dough so that it is of an even thickness all around the pan.
5 Cover the dough and let it rise in a warm place for one to two hours, or until an indentation remains after lightly touching the dough.
6 Bake in a preheated 350° oven for 45 to 55 minutes, or until medium golden brown.
7 Remove the bread from the pan, and cool on a wire rack.
Tip: It looks sharp when blanched whole almonds are placed in the top peaks of the mold before the dough is put into it.
Variation: Some people like to glaze this with a simple powdered sugar glaze. You can also sprinkle liberally with powdered sugar.
Variation:
Because we have a beautiful Guglehupf mold and we like this dough so much, we were inspired to make a few of our own variations to the Guglehupf collection.
Per serving:
Calories 190; Protein 6g; Carbohydrates 27g; Dietary fiber 1g; Total fat 7g; Saturated fat 3.5g; Cholesterol 50mg; Sodium 130mg.
