Bread Machine (111 page)

Lightly sprinkle the work surface with cornmeal. When the machine beeps at the end of the cycle, using a dough card scrape the dough out onto the work surface and, with a rolling pin, roll it into a rectangle about
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-inch thick. Sprinkle the top with cornmeal to prevent sticking. Cut out the muffins with a 3-inch biscuit cutter or the rim of a drinking glass. Roll out the scraps and cut out the remaining muffins. Cover the muffins with a clean tea towel or place them in the refrigerator if they are rising too fast while the others are baking.

Preheat an electric griddle to 350° or 375°F, or heat a cast-iron griddle over medium heat until a drop of water sprinkled on the griddle dances across the surface. Lightly grease the surface. Place several muffins on the hot griddle. Cook for about 10 minutes on each side, turning when they are quite brown. English muffins take time to bake all the way through, and will swell and be very puffy while baking. Remove the muffins from the griddle with a spatula and cool on a rack.

Leftover Bread Cookery:
Stratas
(Savory Bread Puddings)

Strata
is a culinary term coined in the 1950s for an old-fashioned casserole composed of layers of ingredients, the same technique used for constructing a lasagne or quiche, except that bread is used as the main starch. If you have never made a savory bread pudding
strata
, it can sound unusual, but the results are spectacular.
Stratas
are real convenience foods.

Some can be assembled up to 12 hours ahead of time and refrigerated. They make a wonderful brunch served with fresh fruit, or a hearty lunch or Sunday supper served with a green salad. If I have time to make it, I like to eat a few tablespoons of chunky homemade salsa on the side.

The firm texture and low-fat quality of French or Italian country breads make them well-suited for
stratas
. But any white, whole wheat sandwich, or egg bread, (even English muffins) can be used; cut the bread into
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-inch-thick slices to fit your casserole dish. Strata ingredients vary from bacon and spinach with jack cheese or asparagus, mushroom, and Brie to roasted red peppers, chorizo sausage, and chèvre. Whatever meat you use, be sure it is already cooked and cooled before going in the
strata
. The pudding is held together with a mixture of milk and eggs. I find that commercial liquid egg substitues work well, too. Take care not to overbake a
strata
, or the custard will be rubbery.

Cheese, Ham, and Chile Strata

Serves 8 generously

This is my favorite
strata.
I’ve made it for many power breakfasts when catering.

1 medium loaf firm day-old bread, sliced thin and crusts removed (about 15 slices, cut into halves)

3 cups (10 to 12 ounces) coarsely chopped cooked ham, such as honey-baked

2 large cans (7 ounces each) diced, roasted green chiles

1 pound mild cheddar cheese, shredded (about 4 cups)

5 cups milk

10 large eggs

1
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teaspoons dried basil or oregano

Fresh-ground black pepper to taste

Arrange a quarter of the bread slices, slightly overlapping, in the bottom of a shallow 4-quart casserole. Top with a third of the ham; then a layer of the green chiles and then 1 cup of the cheese. Arrange another layer of bread over this, barely covering the filling. Continue to layer the ham, chiles, cheese, and bread to make a total of 4 layers of bread and 3 layers of filling, finishing with the bread slices on top. (You will have 1 cup of cheese left for topping.)

Whisk together the milk, eggs, and seasonings in a large bowl. Slowly pour over the bread. Sprinkle the top with the last cup of the cheese, cover tightly, and refrigerate at least 2 hours to overnight.

When ready to bake, preheat the oven to 325°F.

Bake uncovered for 50 minutes to 1 hour, or until the center is puffed and golden; a knife inserted into the center will come out clean. Let stand for 10 minutes before serving hot.

Fast Winter Salsa

Makes 1
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cups

1 clove garlic

4 scallions, cut into chunks 1 to 2 jalapeño chiles, seeded, or chipotle chiles
en adobo

1 handful of rinsed and dried fresh cilantro

One 16-ounce can fancy stewed or plum tomatoes, drained

Juice of 1 lime

Place the garlic, onions, chiles, and cilantro in the bowl of a food processor fitted with the metal blade. Chop coarsely using short pulses. Add the tomatoes and pulse until chunky; season with lime juice. Keeps for 3 days in the refrigerator.

Jesse’s Bread and Cabbage Strata (Pannecoi)

Serves 6

This is an earthy family recipe from restaurateur and food writer Jesse Cool, who is a passionate vegetable eater. Make sure you buy a fresh cabbage with bright, crisp outer leaves; it will taste less “cabbagey.” I make a simple marinara sauce with a bit of basil to use here, but a commercial brand is also good in a pinch; just remember that it will be more salty than homemade.
Pannecoi
is a great side dish for roasted meats, or makes a great vegetarian entree when served with a salad.

3 tablespoons olive oil

1 day-old loaf homemade
Pane Italiano
or
Semolina Country Bread
, sliced
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inch thick and cut in half

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head white or savoy cabbage, sliced thin

1 medium yellow onion, sliced very thin

2 cups chicken broth