Bread Machine (168 page)

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Authors: Beth Hensperger

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BOOK: Bread Machine

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3 cups bread flour

3 tablespoons light brown sugar

1 tablespoon gluten

1
¹/
₄teaspoons salt

1 tablespoon ground cinnamon

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

¹/
₂cup chopped dried apples

¹/
₃cup chopped pecans

2-POUND LOAF

1
¹/
₂cups buttermilk

2
¹/
₂tablespoons walnut oil

4 cups bread flour

¹/
₄cup light brown sugar

1 tablespoon plus 1 teaspoon gluten

1
¹/
₂teaspoons salt

1
¹/
₃tablespoons ground cinnamon

2
¹/
₂teaspoons SAF yeast or 1 tablespoon bread machine yeast

²/
₃cup chopped dried apples

¹/
₂cup chopped pecans

Place the ingredients, except the apples and pecans, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the apples and pecans.

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.

Technique: How to Store, Toast, Grind, or Blanch Nuts

Nuts come in their own protective wrapping with naturally built-in nutrition and nourishment. They add unique character and flavor to sweet bread doughs and batters as their high percentage of natural fat is absorbed into the bread dough during baking. Use raw or toasted nut pieces or ground nuts in both sweet and savory loaves. Almonds and hazelnuts have thin skins that can be removed. Store all shelled nuts in the refrigerator (for up to 9 months) or in the freezer (for no longer than 2 years), as they turn rancid quickly.

Toasting

Toasting nuts gives them a more pronounced fragrance and flavor and a crisper texture. These are the methods for toasting raw pine nuts, almonds (whole, blanched, slivered, or sliced), walnuts, edible whole acorns, or pecans (whole or pieces). Slivered or sliced nuts and pine nuts will toast much quicker than nut pieces or halves.

•
In a conventional oven
—Preheat the oven to 325°F. Place the nuts on an ungreased baking sheet, and bake on the center rack of the oven for 8 to 12 minutes, depending on the size, stirring once. When the nuts are toasted they will be hot and very pale golden. Do not let the nuts turn dark, or they will taste burnt. Remove the nuts from the oven and cool to room temperature before using in a bread dough.

•
In the microwave oven
—Place the nuts in a single layer on a shallow paper plate or double layer of paper towels. Toast the nuts on high power for about 4 minutes per
¹/
₂cup, stirring every 1 to 2 minutes to prevent burning and to facilitate even browning. This method toasts nuts very quickly, so watch carefully.

•
In a skillet
—When a recipe calls for
¹/
₄cup or less of toasted nuts, they can be toasted in a heavy skillet on the stovetop. Place whole or chopped nuts in a dry skillet over low heat. Stir constantly or shake the pan until the nuts are slightly colored and aromatic, 2 to 4 minutes. Remove from the pan to cool.

Grinding

Ground nuts are used in breads as a replacement for part of the flour. Grind nuts in a European-style hand nut grater, an electric blender, or a food processor. Be sure the nuts are dry before grinding. Add 1 to 2 tablespoons of sugar or flour during grinding, to absorb the nut oil and prevent the formation of a paste. Grind, blend, or process the nuts until very fine. Properly ground nuts have a powdery, fluffy quality. Lightly spoon the nut flour into a measuring cup.

Blanching

Almonds may be blanched to remove their skins. Fill a medium saucepan three-quarters full of water and bring to a boil. Add the whole shelled almonds and remove the pan from the heat. Let stand 3 minutes. Immediately rinse the nuts under cold running water. Squeeze the nut kernel out of its loosened brown layer of skin by holding the nut between your thumb and index finger and pressing. Let the nuts dry on a layer of paper towels for at least 2 hours. (I usually buy almonds already blanched and slivered; it is a lot easier than blanching them myself.)

CRANBERRY-PUMPKIN BREAD

T
his is a nice sweet bread for fall. Although canned pumpkin is just fine, you can make your own pumpkin puree from a Sugar Pie or Blue Hubbard winter squash. Jack-o’-lantern pumpkins are not for baking, as their flesh is watery and tasteless. If you wish to gild the loaf, drizzle it with
Confectioners’ Sugar Icing
.