When I first began writing the Cooks’ Corner column, much of what I discussed was the “how-to” aspects of cooking and baking. As time went on, I began adding stories as well as recipes. The story submissions were much the favorite of my late husband, who always took his proof-reading job seriously. I would write a column, print it, and ask him to check it for errors. His comments about the ones that had no story: “This is good but boring.” This week’s column may be one that Bob would have labeled “boring.” As January is Bread Machine Baking Month, I am going to discuss that device. It is something I consider an essential in my kitchen.
The first bread machine Bob and I purchased was round with a clear dome over the top of it, reminding us somewhat of a robot. In those days, bread makers were rather pricey; we chose one that we could afford. The pan had a large hole in the bottom; it sealed when twisted in place. Ingredients had to be added while it was in the machine. If something dripped between the pan and the side, thus falling on or around the heating coil, I was tough out of luck. Removing the container would allow the other ingredients to spread all over the bottom and make a huge mess. Needless to say, I learned to be very careful as I poured in the various components necessary for creating a loaf of bread. Another drawback to this machine was that its loaves baked round and fairly large in circumference. Slices were quite large and not easy to use for sandwiches. We kept using it because we loved the ease it gave to the bread-making process.
I won’t forget the day I decided to have homemade bread for dinner. I set the timer feature on my machine, knowing I had a doctor appointment that afternoon. When I arrived back home, I expected to find dough on the rise. However, the mixed ingredients lay flat on the bottom of the pan. One sniff and I knew what happened – I forgot to add the yeast. Thankfully, the bread had not started baking. I dumped in the missing quantity, re-started the cycle, and we had fresh bread for a late-evening snack.
The next bread machine I acquired had a removable pan. It also had a “dough only” cycle, which I put to good use. I rarely baked bread in it, because I preferred the more conventional bread shape I could achieve by using my oven. When it was on its last legs, Bob purchased a new bread machine for me; this one could make up to a 3-pound loaf. I still use it, as well as a smaller one I obtained for the times I need a lesser amount of dough.
One thing I will say about making my own bread – I know the ingredients I am adding. Try reading the list on a purchased loaf. There are often quite a few preservatives listed, along with other items that I do not recognize. Although homemade bread tends to spoil faster, it can be stored in the freezer.
A key to successful use of a bread machine is adding ingredients as suggested by the manufacturer. Some say to add the yeast first, then the dry ingredients followed by the wet ones. Others, including mine, give the reverse order, with yeast going in last. And here’s my rule of thumb for making dough and using the oven to bake my bread: I use a 375-degree oven and bake loaves for 20-30 minutes, depending on the type of bread and size of loaf. For sweet breads, reduce the temperature to 350 degrees.
With all that said, here are some recipes to try. I made the first two recently and enjoyed both very much.
Potato Bread
1-1/2 pound loaf
1-1/2 teaspoon active dry yeast
2 tablespoons sugar
2-3/4 cups bread flour
1 teaspoon salt
4 tablespoons instant mashed potato flakes
1/4 cup dry milk
1/2 cup buttermilk
2 eggs
2 tablespoons butter
1/2 cup plus 2 tablespoons warm water
Add ingredients to bread machine in order suggested by manufacturer. Use basic bread setting, or, to bake in oven, use dough cycle. After it is completed, turn dough out onto lightly-floured surface. Punch down. Cover; let rest 10 minutes. Shape into loaf; place in greased large loaf pan. Cover; let rise in warm place until doubled. Bake in preheated 375-degree oven for 20-25 minutes, or until golden brown.
Zucchini Yeast Bread
1-1/2 pound loaf
1-1/2 teaspoons active dry yeast
1-1/2 tablespoons brown sugar
1-3/4 cups, plus 3 tablespoons bread flour
1/2 cup whole-wheat flour
1 cup shredded zucchini
1 teaspoon salt
1-1/2 teaspoons ground coriander
2-1/2 tablespoons dry milk
1/4 cup wheat germ
1-1/2 tablespoons butter
Add ingredients to bread machine in order suggested by manufacturer. Use basic bread setting, or, to bake in oven, use dough cycle. After it is completed, turn dough out onto lightly-floured surface. Punch down. Cover; let rest 10 minutes. Shape into loaf; place in greased large loaf pan. Cover; let rise in warm place until doubled. Bake in preheated 375-degree oven for 20-25 minutes, or until golden brown.
Maple Oatmeal Bread
3/4 cup plus 2 tablespoons water (room temperature)
1/3 cup maple syrup
1 tablespoon olive or canola oil
1 teaspoon salt
3/4 cup quick-cooking oats
2-1/2 cups bread flour
2-1/4 teaspoons (1 packet) active dry yeast
Place ingredients into bread pan in order recommended by manufacturer. Select basic bread setting. Choose crust color and loaf size (1-1/2 pounds) if possible.
Bake according to bread machine directions (check dough after 5 minutes; add water or flour 1 tablespoon at a time -up to 2 tablespoons – if necessary).
To bake in oven: Choose dough only cycle. When cycle is complete, turn dough out onto lightly floured board. Punch down, cover, and let rest for 10 minutes. Shape into loaf and put into a 9-by-5-by-3-inch greased loaf pan. Cover and let rise until doubled. Bake at 375 degrees for 20-25 minutes. Remove from pan and let cool on wire rack. Yield: 1 (1-1/2-pound) loaf.
Whole-Wheat Three-Seed Bread
1-1/2 pound loaf:
2 teaspoons active dry yeast
2 teaspoons vital wheat gluten
2 tablespoons sunflower seeds (may substitute milled flax seed)
2 tablespoons sesame seeds
2 tablespoons poppy seeds
1/2 cup rolled oats
1 teaspoon salt
2 cups whole-wheat flour
3 tablespoons olive oil
2 tablespoons honey
1 cup warm water
Add ingredients to bread machine in order recommended by manufacturer. Use whole-wheat setting. If desired, use dough only cycle. After cycle is complete, turn dough onto lightly floured board. Cover and let rest for 10 minutes. Shape into loaf and put into a greased bread pan. Cover and let rise until doubled. Bake at 375 degrees for 20-25 minutes. Remove from pan and let cool on wire rack.