Bread Machine (17 page)
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium or dark, and program for the Basic 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.
I
never thought much of breads made in the style of the white French sandwich bread called
pain de mie,
which translates as “the heart of the crumb” or “the middle of the bread loaf,” until I took a class with Steve Sullivan, the baker at Chez Panisse at the time. This bread is similar to the one he made. While he worked we munched on the bread with slices of fresh California mozzarella and paper-thin prosciutto with a dab of olive paste, experiencing what he described as “a play of contrasting flavors.” This is the bread used for grilled sandwiches, such as croque monsieurs, or to cut into shapes for tea sandwiches. While this type of bread is usually baked in a lidded loaf pan to make a perfectly square loaf, the contained environment of the bread machine provides a close second. The barley flour adds a bit of sweetness. This is a slow riser; it will rise dramatically during the baking.
1
1
/
2
-POUND LOAF
1
1
/
4
cups water
5 tablespoons unsalted butter, cut into pieces
2
7
/
8
cups bread flour
1
/
8
cup barley flour
1
/
3
cup nonfat dry milk
1 tablespoon gluten
1 teaspoon sugar
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
2
/
3
cups water
6 tablespoons unsalted butter, cut into pieces
3
3
/
4
cups bread flour
1
/
4
cup barley flour
1
/
2
cup nonfat dry milk
1 tablespoon plus 1 teaspoon gluten
1
1
/
2
teaspoons sugar
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 medium and program for the Basic cycle; press Start. (This recipe may be made using 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.
The Toolbox: Essential Bread Machine Baking Equipment
Brinna Sands, founder of the King Arthur Flour Baker’s Catalogue and a confirmed bread machine baker, is the perfect person to ask about baking equipment. She has “a bunch” of bread machines of various models, manufacturers, and ages. I asked her to give me a definitive list of the essential equipment needed for bread machine baking, beyond the machine itself. Here is her list:
- A set of plastic or stainless steel dry measuring cups and spoons, and a glass measuring cup for liquids.
Although this system of measure is not as reliable as measuring by weight using the metric system as professional bakers do, it is the system Americans traditionally use, and the system in which this book’s recipes are measured. One way to make “dip and sweep” measuring more accurate is to bring your flour, which settles during its shelf life, back to an unpacked, aerated state. Use the handle of a wooden spoon to stir the flour and then pour it slowly into a canister, or sprinkle the flour from a large spoon into your measuring cup when measuring it for a recipe. While this may seem a bit fussy, remember that air is also a primary leavening agent. - A thin, half-width, heat-resistant rubber spatula.
“The blade is 1
1
/
4
by 3 inches with an 8
1
/
2
- inch-long handle,” says Brinna. “It is perfect for rooting around the edges when you are checking the dough during the beginning of Knead 2 and making sure everything is getting mixed properly.” It is simple geometry that the vertical pans have less surface area and mix more efficiently than the long horizontal pans (which are outfitted with two kneading blades instead of the standard one), in which unincorporated flour can collect in the corners that are far from the kneading blade. I use the stiff plastic spatula that came with my food processor. I also use it for loosening the sides before turning the loaf out of the pan after baking. - A pair of heavy-duty oven mitts.
I use a pair of deep barbecue mitts or mitts from a restaurant supply house that cover my wrists, a habit left over from my bakery days when I learned about protecting myself from heavy ovenware. Brinna likes the thick, washable cotton terrycloth oven mitts available in her catalog. Stay away from the lightweight designer mitts; they are too thin and the bread pan is HOT when removed from the machine. The reality is that oven mitts do wear out with repeated use, especially between the thumb and forefinger, and need to be replaced periodically. - A small cleaning brush with bristles that are safe for nonstick surfaces.
The sides and bottom of the inside of the machine need at least to be wiped clean after each baking session. “A brush is perfect for loosening up the crumbs that stick and collect in the bottom of the machine,” advises Brinna. “Then you can use the hose on your vacuum cleaner to gather them all up. It’s easier than turning the machine upside down and shaking them out.” I use a damp cloth if there are just a few stray crumbs. Be sure the machine is unplugged before you do anything around the element. - A wire cooling rack.
For proper cooling, it is important that a loaf be placed on a rack that allows air to circulate all around the loaf. There are stainless steel racks, nonstick racks, and even old-fashioned wooden racks for purists. Racks may be round or rectangular, small or large. I like a nice 12-by-16-inch stainless steel cooling rack, but I keep a variety of sizes for all sorts of loaves. - A long-bladed serrated bread knife.
Don’t ever consider using anything without a serrated edge for slicing: otherwise your bread will tear mercilessly. All brands of knives include one in their collections. If you can, wait until the bread cools before slicing. Use gentle pressure with a back-and-forth motion.