Well, another month has arrived thus time for another collection of
recipes from the CulinaryClassics Test Kitchen for our Recipes of the Month
feature. This month we decided to step over into our bakery department here
in the test kitchen. All of this month's selections are bread dough oriented
recipes. We start out with a collection of automatic bread machine (ABM)
recipes and then move into some english muffins, raised doughnuts, pretzels
and bagels which are followed by a collection of special traditional breads
and finish up with some more donuts and spice puffs.... Oh yes, my mouth is
watering now.... We chose to do breads for this month simply because of the
fact that I have gotten into the world of breadmaking myself of recent
months myself. So get ready to fire up those breadmaking machines at home
and/or get ready to make bread by hand because here are April 1999's Recipes
of the Month.....
Oh by the way, dont forget to stop by our post office and sign our
Visitor's register if you have not done so already, because
CulinaryClassics is 1 year old this month !!! We celebrated our 1 year
anniversary on April 17th !!! Bon Appetit, Friends !!
* Exported from MasterCook *
Helpful Tips Before You Start Making Bread with ABM: Part 1
Recipe By : THe Breadman's Healthy Bread Book by George Burnett
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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---info only---
For understanding: All recipes marked as "transition" use unbleached
all-purpose white flour. They also include whole-grain flours, whether it
is whole wheat or another sort such as rye. These breads are meant to help
you bridge the gaps between baking with white flour only and baking with
whole-wheat flours only. These bread will taste more familiar to those who
are not used to whole-grain products. The elite recipes are those that pull
out all nutritional stops. They call for no refined white sugar, eggs,
animal fats or white flour. They are earthy, full flavored and bursting with
fiber, complex carbohydrates, vitamins and minerals.
According to the author, George Burnett, he tested all of the recipes
in the above referenced book in the Breadman Automatic Bread Machine (ABM)
and in every other major brand of automatic, electric bread machine, and
while doing so made note of the following tips that you will find useful
as you explore the world of bread baking in a machine.
* Be sure to add all the ingredients in the order specified in the
recipe. Some machines may call for the reverse order (dry ingredients
first, liquids last) and the ingredients should be put in the machine in
the appropriate order. The order is important for efficient mixing and
kneading. Most of all, it keeps the yeast and liquid separate until it is
time for them to come together.
* If you are using the machine's timer, mound the yeast or make a small
depression or dent in the center of the flour and spoon the yeast into it.
This way, the yeast will not sift down the sides of the inner pan and mix
with the liquid until the bread machine switches on. This is important for
successful baking.
* Measure the yeast accurately. Too much yeast can cause the bread
to rise too high and then sink. A sunken top can also indicate too much
liquid. Reduce the yeast and liquid by half-teaspoon increments if this
is a persistent problem with a recipe.
* Do not forget to put the yeast in the machine. Odd as it may sound,
this is a common oversight.
* The water for the Breadman should be warm. This means about 85F,
which is not hot but feels warm to the touch. The other ingredients should
be at room temperature.
* The most accurate way to measure flour is by weighing it. This
method assures that the moisture content of the flour will not affect the
amount. I have provided ounce weights for all flour measurements, as well
as cup measurements. If you have a scale, use it. Be sure to be consistent:
For example, do not weigh the whole wheat flour in a given recipe and then
use a cup to measure the rye or corn flour for the same recipe.
* If you measure flour in a cup measure, be sure to use a measuring
cup designed for dry ingredients (these generally are metal). Spoon the
flour into the cup and then sweep it even with the top of the cup, using a
blunt kitchen knife. This ensures a far more accurate measurement for these
recipes than does dipping the cup into the sack of flour -- a practice that
is not recommended.
* Please note that in the transition recipes, I use all-purpose
unbleached flour-- not bread flour and not bleached flour.
* Use nonfat dry milk to tenderize the bread. It has no fat and can be
added along with the dry ingredients.
* Whey reacts similarly to dry milk. It makes a marked difference in
the tenderness of the baked loaf.
* I use cholesterol-free egg replacer in some elite recipes and liquid
egg substitute in some transition recipes. A scant 1/4 cup of liquid egg
replacer equals one large egg; 4 tablespoons of liquid egg replacer equals
one large egg.
* When measuring sticky ingredients such as lecithin and maple syrup,
first measure any oil called for. This way, the sticky substance slips right
off the spoon, which is already oiled.
* Lecithin granules can be interchanged with liquid lecithin in equal
amounts.
* Add ingredients such as raisins, dates, and nuts when the machine
beeps for the first time after starting. For the Basic Wheat Setting and
the Fruit and Nut Setting, this is 12 minutes into the cycle. For the
European setting, this is 7 minutes into the cycle.
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* Exported from MasterCook *
Helpful Tips Before You Start Making Bread with ABM: Part 2
Recipe By : The Breadman's Healthy Bread Book: by George Burnett
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---info only---
* Be sure to use the proper setting for a one-and-a-half pound loaf
or a one-pound loaf.
* When using the Dough setting, remember that you cannot use the
timer. The machine will beep when the dough is risen and ready to be
removed from the bread machine. Press Stop, lift the lid and remove the
inner pan by its handle. Unplug the machine.
* Do not open the lid during rising or baking. Instead look at the
bread through the viewing window. Be sure the air vents at the back of
the machine are not blocked. Steam needs to escape during baking.
* It is fine to open the lid at the very beginning of the cycle.
The machine does not perform magic if the ingredients are not in balance.
Look at the dough after the initial 15 minutes. If it looks wet, add a
tablespoon of flour; if it looks dry add a tablespoon of water. Let your
instincts and your eyes guide you -- and don't worry too much. Chances are
the dough is fine if you have measured carefully. I am speaking of
instances when the flour is very moist or the air is very dry.
* Take the bread from the machine as soon as it is done (indicated by
a beep). If you leave it in the machine too long, it will not cool properly,
will lose some flavor and shape, and its texture will be moist and soggy.
* Lift the inner pan from the machine using the handle and two hands.
In the Breadman, turn the inner pan counterclockwise to loosen it. Don't
forget pot holders !!
* If the baked bread does not slip out of the inner pan easily, twist
the blade casing on the bottom of the pan, but use a pot holder.
* With some machines the kneading blade may become lodged in the bread.
If it does, use a fork, chopstick, or kitchen knife to remove it. Do not
use your bare hands--it is very hot !!
* Let the bread cool on a wire rack. Do not slice into it before it is
cool, otherwise the crust may turn gummy. Use a serrated knife for slicing.
* When you make one-pound loaves, the dough tends to gather on one
side of the kneading blade and the bread rises in a lopsided fashion. At
the end of the kneading cycle (20 minutes for all settings except the
European setting, which is 15 minutes), open the lid and look at the dough.
If it is unevenly distributed, pick up the dough ball, leave the blade in
place and rearrange the dough in the inner pan so that it is evenly
distributed. Close the lid and let the automatic bread maker continue
working.
* The relatively small quantities of ingredients added to one-pound
loaf doughs sometimes cling to the sides of the inner pan instead of
mixing together. I suggest checking the dough every 5 minutes or so during
the kneading cycle to make sure the ingredients are mixing properly. This
is easy with the viewing window on top of the Breadman. If they are not
mixing, scrape down the sides of the pan with a rubber spatula to help the
process.
* Remove the kneading blade for cleaning. If it does not lift out
easily, pour some hot tap water into the pan and let it soak for several
minutes.
* Clean the pan and blade gently. They are not dishwasher-safe. Store
them completely dry.
* Do not forget to replace the kneading blade on its shaft inside the
inner pan before putting ingredients into the pan.
* Keep your bread machine unplugged except when it is in operation.
* Keep the breads fresh by storing them in paper sacks or plastic bags.
Crisp crusts turn soft faster when stored in plastic.
* High altitude baking presents its own set of rules because yeast
works more effectively high above sea level. There is no hard and fast
formula for adjusting the recipes for cooking at lofty heights, but in
general, reduce the amount of yeast by 1/4 teaspoon for every 2,000 feet.
If the loaf has a sunken top, cut back the yeast by another 1/4 teaspoon.
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* Exported from MasterCook *
Golden Egg Bread (ABM)
Recipe By : From Joel Ehrlich... (from the Internet)
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yeast
3 cups bread flour
4 tablespoons sugar
2 single eggs
6 tablespoons corn oil
1 1/2 teaspoons salt
3/4 cup warm water
All ingredients except the water should be at room temperature before
starting. Add the ingredients to the pan according to the manufacturer's
directions. Select "White Bread" and press start.
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* Exported from MasterCook *
Hawaiian Bread (Elite)
Recipe By : The Breadman's Healthy Bread Book: by George Burnett
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup +2 tablespoons water -- (9 ounces)
1 1/2 tablespoons canola oil
1 1/2 tablespoons honey
1/2 teaspoon liquid lecithin
3 cups whole wheat flour -- (14 ounces)
2 tablespoons gluten flour
1 1/2 teaspoons fine sea salt
2 1/2 teaspoons active dry yeast
1 teaspoon ground ginger
1/4 cup shredded unsweetened coconut -- (3/4 ounce)
1/4 cup dried pineapple, finely chopped -- (1 1/2 ounces)
1/4 cup unsulfured dried papaya, finely chopped -- (1 ounce)
1/4 cup chopped unsalted macadamia nuts -- (1 ounce)
Put the ingredients, except the coconut, dried fruits and nuts, in the
inner pan in the order listed or in the reverse order if the manual for
your machine specifies dry ingredients first and liquids last. Select
Fruit & Nut Setting (or the equivalent setting for your machine). Push
Start. Add the coconut, dried fruits and nuts when the machine beeps,
about 12 minutes after starting.
Makes one 1 1/2 pound loaf.
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NOTES : This chunky loaf tastes of the tropics at their best. Your guests
will love it, and it makes a much appreciated hostess gift too. Look for
unsulfured dried fruits in the natural food store.
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