Bread Machine (122 page)
3 tablespoons dark brown sugar
2 tablespoons gluten
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon 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.)
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.
C
umin is a familiar spice in Mediterranean baking. The strongly aromatic seeds are harvested from an umbellifer similar to caraway, which has been cultivated since ancient times. Cumin seeds act as an unexpected and harmonious foil to the fruity tang of oranges in this bread. Prepare a grilled longhorn cheddar and tomato sandwich using slices of this bread, and wash it down with a tall glass of iced tea made from hibiscus blossoms—such as Red Zinger tea—garnished with wedges of lime. This loaf makes beautiful, out-of-the-ordinary toast, as the warmth of the toaster brings out the flavor of the cumin.
1
1
/
2
-POUND LOAF
1
/
2
cup orange juice
2
/
3
cup fat-free milk
3 tablespoons butter, cut into pieces
2
2
/
3
cups bread flour
1
/
3
cup whole wheat flour
1
/
4
cup light brown sugar
1 tablespoon gluten
1
1
/
2
teaspoons cumin seed, crushed in a mortar and pestle
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
2
/
3
cup orange juice
7
/
8
cup fat-free milk
4 tablespoons butter, cut into pieces
3
1
/
2
cups bread flour
1
/
2
cup whole wheat flour
1
/
3
cup light brown sugar
1 tablespoon plus
1 teaspoon gluten
2 teaspoons cumin seed, crushed in a mortar and pestle
2 teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons 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 Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be firm and smooth, yet springy.
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.
MOROCCAN BREAD WITH SESAME AND ANISEED (KISRA)
Makes 2 round loaves
F
or your Moroccan-inspired meals, make a loaf of
kisra
with the flavors of sesame and anise. This recipe is adapted from one by Paula Wolfert, an expert on the foods of Morocco. It is traditionally shaped and baked in thick, flattened discs like pita, but without the pocket, and the directions for baking it this way are given here. If it is baked on an earthenware griddle over an open fire, it is called
khboz
instead. Be sure to use a coarse grind of whole wheat flour, preferably stone-ground, to obtain the proper texture of this bread. Serve it with a salad of grated carrots with dates; a
tagine,
such as the classic stew of chicken with prunes and apricots; and couscous with olives. The bread is meant to be dense in texture to use for scooping up the tagine. Or try using it to scoop up an appetizer of
Hummus
.
1
1
/
2
-POUND LOAF
1
1
/
4
cups water
2
3
/
4
cups bread flour
1
/
2
cup whole wheat flour
2 teaspoons sesame seeds
2 teaspoons aniseeds
2 teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2 tablespoons yellow cornmeal, for sprinkling
2-POUND LOAF
1
1
/
2
cups water
3
1
/
3
cups bread flour
2
/
3
cup whole wheat flour
1 tablespoon sesame seeds
1 tablespoon aniseeds
2
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2 tablespoons yellow cornmeal, for sprinkling
Place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start.
Turn the dough out onto a work surface and divide it into 2 equal portions. Knead each portion into a ball and let rest for 10 minutes covered with a clean tea towel. With your fingers, moisten the surface of each dough ball with some olive oil; press with your palm to flatten each into a disc 1 inch thick and 6 inches in diameter. Dust the work surface with a bit of flour to keep the dough from sticking to it and cover the discs with the towel. Let rest for 1
1
/
2
to 2 hours, until puffy. Prick the surface of each loaf with the tines of a fork to gently release the gas.