Bread Machine (104 page)

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Authors: Beth Hensperger

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2-POUND LOAF

1
¹/
₃cups any sourdough starter
Next-Day White Sourdough Starter

¹/
₂cup fat-free milk

3
¹/
₂tablespoons canola oil

¹/
₃cup molasses

2
¹/
₂cups bread flour

1
¹/
₂cups whole wheat flour

2 teaspoons salt

1
³/
₄teaspoons SAF yeast or 2
¹/
₄teaspoons bread machine yeast

Place all 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.) Check the consistency of the dough during Knead 2; add a little more milk or flour as needed.

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.

Sourdough Whole Wheat Cinnamon Bread

Makes 1 loaf

Penuche is a melted filling of sugar, butter, vanilla, and nuts. The word means “brown sugar” or “raw sugar” in Spanish.
Sourdough Whole Wheat Bread
makes a sensational wrapper for this filling. To prepare the recipe to make cinnamon bread, substitute an equal amount of brown sugar or honey for the molasses. If you will be baking the cinnamon bread in your machine, program it for the Basic or Variety cycle. If you will be baking the cinnamon bread in the oven, use the Dough cycle. This bread is divine and makes wonderful toast.

1
¹/
₂- or 2-pound-loaf machines

For the dough:

1 recipe
Sourdough Whole Wheat Bread
dough; substitute brown sugar or honey for the molasses

For the penuche filling:

2 tablespoons butter, at room temperature

1 teaspoon vanilla extract or vanilla powder

¹/
₄cup light brown sugar

¹/
₄cup dark brown sugar

1 tablespoon ground cinnamon

¹/
₄cup finely chopped walnuts, optional

Add the ingredients and program the machine as specified for Sourdough Whole Wheat Bread. At the end of Rise 2 on the Basic cycle, press Pause, or when the display shows Shape in the Variety cycle, remove the pan and close the lid. Immediately turn the dough out onto a lightly floured work surface; pat into an 8-by-12-inch fat rectangle. With a fork, cream the butter and the vanilla extract in a small bowl. If you are using vanilla powder, toss it with the brown sugar. Spread the surface of the dough with a thin layer of butter. Sprinkle with the brown sugars, cinnamon, and nuts, if using, leaving a 1-inch space all the way around. Starting at a short edge, roll up jelly-roll fashion into a fat loaf. Tuck the ends under and pinch the bottom seam. Coat the bottom of the dough with cooking spray.

To bake in the bread machine:
Remove the kneading blade and place the dough back in the pan; press Start to continue to rise and bake as programmed. 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.

To bake in the oven:
Place the loaf in a greased 9-by-5-inch loaf pan (for the 1
¹/
₂-pound loaf) or two 7-by-4-inch loaf pans (for the 2-pound loaf). I use disposable aluminum pans from the supermarket for these loaves since the filling often leaks. Spray the top of the loaf with cooking spray and cover lightly with plastic wrap. Let rise at room temperature until doubled in bulk, about 45 minutes.

Twenty minutes before baking, place a baking stone on the lower rack of the oven and preheat to 350°F.

Bake for 45 to 50 minutes, or until golden brown and the sides have slightly contracted from the pan. If the crust browns too quickly, place a piece of aluminum foil loosely over the top. Cool on a rack.

LEVAIN LOAF
Makes 2 small loaves

T
his is my version of Karen Mitchell’s
pain du vin.
The amount of flour this loaf will take depends on the consistency of your starter. If your starter is soupy, it will take a bit more; if it is very sticky, it will take less. You can opt not to use the yeast, but plan on doubling your rising times.