Bread Machine (62 page)
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
hickpea flour, also called garbanzo flour, is known in Indian and Pakistani baking as
gram
or
besum,
and used for naan and chapatis. It is also used extensively in Greek baking, especially on Crete, where a bread called
eptazymo
is made from ground toasted chickpeas. Chickpea flour is not usually used in yeast breads in America, but one taste of this bread will change that. Chickpea flour is enticingly sweet, flavorful flour ground from lightly toasted green chickpeas. This bread is made in the manner of the Greek country bread, though a tad richer (I use evaporated goat’s milk and scrape the “cream” off the top of the can), and is great spread with cream cheese or goat cheese and orange marmalade. This dough can be made into
Paximadia
.
1
1
/
2
-POUND LOAF
1
1
/
8
cups evaporated milk or evaporated goat’s milk
1 tablespoon olive oil
1 tablespoon honey
2
1
/
2
cups bread flour
1
/
2
cup chickpea flour
1 tablespoon plus 2 teaspoons gluten
1
1
/
2
teaspoons salt
1
/
4
teaspoon ground cinnamon
1
/
4
teaspoon crushed hot pepper flakes
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2-POUND LOAF
1
1
/
2
cups evaporated milk or evaporated goat’s milk
1
1
/
2
tablespoons olive oil
1
1
/
2
tablespoons honey
3
1
/
3
cups bread flour
2
/
3
cup chickpea flour
2 tablespoons gluten
2 teaspoons salt
1
/
3
teaspoon ground cinnamon
1
/
3
teaspoon crushed hot pepper flakes
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on light 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.
B
rown rice flour has its germ and bran left in after grinding. A staple in gluten-free breads, brown rice flour is also a flavorful addition to wheat breads. It has a beautiful silky texture and absorbs liquid slowly, making it an excellent flour to keep on hand for dusting loaves and pizza. This is a great sandwich bread.
1
1
/
2
-POUND LOAF
1
1
/
4
cups water
2 tablespoons olive oil
2 tablespoons honey
1
1
/
4
cups whole wheat flour
1 cup bread flour
3
/
4
cup brown rice flour
1
1
/
2
tablespoons nonfat dry milk
1
1
/
2
tablespoons gluten
1
1
/
2
teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
2-POUND LOAF
1
2
/
3
cups water
3 tablespoons olive oil
3 tablespoons honey
1
3
/
4
cups whole wheat flour
1
1
/
4
cups bread flour
1 cup brown rice flour
2 tablespoons nonfat dry milk
2 tablespoons gluten
2 teaspoons salt
1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 1
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 dark and program for the Whole Wheat 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.
