Bread Machine (140 page)
1 cup buttermilk
1
/
2
cup water
3
1
/
2
cups bread flour
1 cup shredded Swiss cheese (4 ounces)
1
1
/
2
tablespoons sugar
1
1
/
4
teaspoons baking powder
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast
or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
1
/
4
cups buttermilk
2
/
3
cup water
4
1
/
2
cups bread flour
1
1
/
4
cups shredded Swiss cheese (5 ounces)
2 tablespoons sugar
1
1
/
2
teaspoons baking powder
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast
or 1 tablespoon bread machine yeast
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.
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
Y
ou can vary the flavor of this traditional Italian bread by using Asiago cheese, the poor man’s Parmesan, or the
genuino
Romano sheep’s milk cheese, Locatelli, a favorite of native Italians. Both are hard grating cheeses. Be prepared for this bread to rise very high in the pan during the last rise before baking. It is a great picnic bread eaten out of hand with cold meats and fruit.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1
/
2
cup plus 1 tablespoon water
3 large eggs
3 tablespoons olive oil
3
1
/
4
cups bread flour
3
/
4
cup grated Asiago or
Locatelli cheese
1
1
/
2
tablespoons nonfat dry milk
1 tablespoon sugar
2 teaspoons gluten
1
/
2
teaspoon salt
2 teaspoons SAF yeast
or 2
1
/
2
teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Tender cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be sticky.
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.
Bread Machine Baker’s Hint: Baking with Cheese
- 1 cup of shredded firm cheese, such as Gruyère or cheddar, is equal to 4 ounces whole.
- 3 ounces of shredded firm cheese will effectively increase the liquid in a recipe by 1 ounce, or 2 tablespoons.
- 2 cups of cottage cheese equal 1 pound.
- 1
/
3
cup of soft fresh goat cheese is equal to about 2 ounces.
ROQUEFORT CHEESE BREAD WITH WALNUTS
E
ven on a French map, it is virtually impossible to find the village of Roquefort-sur-Soulzon in the Rouergue countryside of southern France. If you have ever driven in France, you know that the country is filled with tiny provincial hamlets that never appear on any map, often home to only a few dozen families. In the rocky area around the gorge-lined Tarn River are four limestone plateaus called the Grand Causses dotted with craggy old caves. The caves have been used for centuries to make the famous sheep’s milk cheese that takes the name of the town that first made it. Roquefort is a strong, salty cheese with blue-green veins. The complementary combination of Roquefort cheese, rye flour, and walnuts is a classic one in French country cooking (the strain of penicillin mold used in each of penicillin mold used in each batch of Roquefort is first cultured on rye bread). They are all together in this bread. You can vary this recipe by using English Stilton, another world-famous blue cheese, in combination with pistachio nuts. Serve the bread before dinner with pears and a red wine like Zinfandel, or with a big steak and entree salad meal.
1
1
/
2
-POUND LOAF
1 cup water
2 tablespoons cream sherry
4 ounces Roquefort cheese, crumbled
1 tablespoon walnut oil
1 tablespoon unsalted butter, cut into pieces
2
3
/
4
cups bread flour
1
/
4
cup medium or dark rye flour
1 tablespoon light brown sugar
1 tablespoon gluten
1
/
2
teaspoon salt
1
/
2
cup chopped walnuts or pecans
2 teaspoons SAF yeast
or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
1
/
3
cups water
3 tablespoons cream sherry
5 ounces Roquefort cheese, crumbled
1
1
/
2
tablespoons walnut oil
1
1
/
2
tablespoons unsalted butter, cut into pieces
3
2
/
3
cups bread flour
1
/
3
cup medium or dark rye flour
1
1
/
2
tablespoons light brown sugar
1 tablespoon plus
1 teaspoon gluten
3
/
4
teaspoon salt
2
/
3
cup chopped walnuts or pecans