Bread Machine (128 page)
Peel the garlic cloves and press into the butter. Mash together.
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Add the garlic butter with the liquid ingredients. Set crust on medium and program for French Bread 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.
BALSAMIC—CARAMELIZED ONION BREAD
T
his bread is the brainchild of my tester, Mary Anne McCready. This was her favorite method of preparing onions, and they ended up in and on everything, from vegetables to roasts. It was only a matter of time before they ended up in her bread. The slow cooking of the onions with the balsamic vinegar makes for a very sweet vegetable addition to a savory bread. While the bread is baking, be prepared to suffer as its tantalizing smell fills the kitchen. This bread is very aromatic with vinegary undertones. There is a little-known religious sect called the Worshippers of the Onion in Paris; they would love this loaf as a sacrament. The top ends up a nice, crunchy dark brown.
1
1
/
2
-POUND LOAF
For the onions:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 large onion (about
3
/
4
pound) thinly sliced
For the dough:
3
/
4
cup water
1 tablespoon sugar
2
1
/
2
cups bread flour
1
/
2
cup light or medium rye flour
1 tablespoon gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
For the onions:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 large onion (about
3
/
4
pound) thinly sliced
For the dough:
1 cup water
5 teaspoons sugar
3
1
/
3
cups bread flour
2
/
3
cup light or medium rye flour
1 tablespoon plus
1 teaspoon gluten
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
To prepare the onions, place the olive oil and the vinegar in a medium sauté pan. Add the onions. Slowly cook over low heat for about 20 minutes, stirring occasionally, until the onions are limp and soggy; do not brown. Pour off any excess liquid into a measuring cup and add water to make the liquid measurement for the dough; you might have 1 to 2 tablespoons, or nothing. Set the onions aside to cool to room temperature. You will have about a full cup of onions.
To make the dough, place the dough ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium or dark 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 caramelized onions. The dough will initially look dry, so don’t be tempted to add liquid; there will be plenty in the onions. If the dough seems too wet 3 minutes after the addition of the onions, add a tablespoon more flour in increments.
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.
T
his tomato bread calls for dried tomatoes. During the drying process, the acid that is present in fresh tomatoes is removed, making this vegetable/fruit easier to digest. Use the imported Italian tomato paste in a tube if you can find it (sometimes stashed at the deli counter), although canned tomato paste is fine. This bread is good with all sorts of cheeses, and is nice shaped into baguettes and baked in the oven.
1
1
/
2
-POUND LOAF
1
1
/
4
cups water
3 tablespoons tomato paste
1
/
3
cup chopped oil-packed sun-dried tomatoes, with their oil
2
3
/
4
cups bread flour
1
/
2
cup whole wheat flour
1
1
/
2
tablespoons gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
1
/
2
cups water
1
/
4
cup tomato paste