Bread Machine (129 page)
1
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2
cup chopped oil-packed sun-dried tomatoes, with their oil
3
2
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3
cups bread flour
2
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3
cup whole wheat flour
2 tablespoons gluten
2 teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
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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 or dark 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.
T
his is a surprise bread, bright orange with bits of tart cranberries throughout. Some people like to add 18 cup finely chopped pecans along with the cranberries. It is not a sweet bread, so you can serve it with dinner and for sandwiches. You can make the sweet potato puree yourself by putting fresh-baked or leftover baked sweet potatoes through a food mill or a food processor. Or you can use canned, vacuum-packed sweet potatoes. One 9-ounce can drained and mashed will yield
3
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4
cup.
1
1
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2
-POUND LOAF
1
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2
cup fat-free milk
3
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4
cup pureed sweet potatoes
3 tablespoons sour cream
3 cups bread flour
1 tablespoon gluten
1
1
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2
teaspoons salt
Grated zest of 1 orange
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2
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3
cup fresh whole cranberries
2-POUND LOAF
2
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3
cup fat-free milk
1 cup pureed sweet potatoes
1
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4
cup sour cream
4 cups bread flour
1 tablespoon plus
1 teaspoon gluten
2 teaspoons salt
Grated zest of 1 orange
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
7
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8
cup fresh whole cranberries
Place the ingredients, except the cranberries, 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 cranberries; they will break up some with the action of the blade.
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
he cylindrical zucchini squash has been grown as a staple vegetable in the Americas since the Aztecs, long before it was known as Italian summer squash. A more delicate cousin of winter squashes like pumpkins, zucchini are really a soft-shelled, immature version. They are available all year round and are a favorite home garden crop, where they can grow to astounding proportions. The shredded raw vegetable makes for a colorful, flavorful dinner bread, adding considerable moisture to the dough. Try this bread for grilled cheese sandwiches.
1
1
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2
-POUND LOAF
3
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4
cup fat-free milk
1 cup shredded zucchini (4 ounces)
2 tablespoons olive oil
2 cups bread flour
1 cup whole wheat flour
1 tablespoon dark brown sugar
Grated zest of 1 lemon
1 tablespoon gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1 cup fat-free milk
1
1
/
2
cups shredded zucchini (6 ounces)
3 tablespoons olive oil
2
2
/
3
cups bread flour
1
1
/
3
cups whole wheat flour
2 tablespoons dark brown sugar
Grated zest of 1 lemon
1 tablespoon plus
1 teaspoon gluten
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 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.