Bread Machine (119 page)
1
/
3
cup nut oil
3 cups bread flour
1 tablespoon dark brown sugar
1 tablespoon gluten
1
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2-POUND LOAF
1 cup (4 to 5 ounces) nutmeat pieces
1
2
/
3
cups buttermilk
1
/
2
cup nut oil
4 cups bread flour
1
1
/
2
tablespoons dark brown sugar
1 tablespoon plus
1 teaspoon gluten
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
Preheat the oven to 350°F.
Spread the nuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove from the oven and let cool.
Place the ingredients, except the nuts, 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 machine beeps or between Knead 1 and Knead 2, add the nuts. Test the dough with your fingers. If it is very firm and dry, maybe even lumpy, add another tablespoon of buttermilk to soften it up a bit.
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.
P
ecans, a member of the hickory family, are an American nut. While related to the walnut, pecans have a rich, buttery nature of their own. Pecan halves look very much like the rugged walnut half, but have more oil. There are at least five hundred varieties of pecans, all of whose original habitats are in the southern United States, from Georgia to Texas. Many bakers who do not favor walnuts love pecans. Although raisins and pecans are often combined in sweet breads, this one is savory. Serve this bread for dinner or eat it toasted.
1
1
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2
-POUND LOAF
1 cup (about 4 ounces) pecan halves
1 cup plus 2 tablespoons water
1 tablespoon butter, cut into pieces
2
1
/
2
cups bread flour
1
/
2
cup dark rye flour
1 tablespoon dark brown sugar
1 tablespoon plus
1 teaspoon gluten
1
1
/
2
teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread machine yeast
1
/
3
cup dark raisins
2-POUND LOAF
1
1
/
4
cups (about 6 ounces) pecan halves
1
1
/
2
cups water
1
1
/
2
tablespoons butter, cut into pieces
3
1
/
3
cups bread flour
2
/
3
cup dark rye flour
1
1
/
2
tablespoons dark brown sugar
1 tablespoon plus
2 teaspoons gluten
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
1
/
2
cup dark raisins
Preheat the oven to 350°F.
Spread the nuts on a baking sheet. Bake for 10 minutes, stirring twice. Cool on the baking sheet. Chop the nuts into large pieces and set aside.
Place the ingredients, except the nuts and the raisins, 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 nuts and the raisins.
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.