Bread Machine (142 page)
Place the garlic in a small baking dish and bake until soft when touched with your finger, 40 to 45 minutes. Remove from the oven and let cool to room temperature.
Cut the head of roasted garlic in half horizontally. Place all the ingredients in the pan according to the order in the manufacturer’s instructions, squeezing out the cloves of garlic and dropping them into the bread pan along with the water. Set crust on medium and program for the Basic or French Bread 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.
COUNTRY PANCETTA-CHEESE BREAD
Makes 1 round loaf
T
his round loaf is styled after ones made in Rome, and is practically a lunch in itself, especially if served with a green salad and a bottle of Chianti wine. Pancetta comes in a sausage-like roll and is available sliced in the deli of your supermarket. This loaf also makes lovely savory toast to accompany simple soups, such as cream of spinach or artichoke. Be sure to let it cool completely, so that the cheese can solidify into creamy little pockets.
1
1
/
2
-POUND LOAF
1
1
/
8
cups water
1 tablespoon olive oil
2 cups bread flour
1
/
2
cup semolina durum flour
1
/
4
cup whole wheat flour
1
/
4
cup yellow cornmeal or polenta
1 tablespoon gluten
Pinch of sugar
1 teaspoon salt
2 teaspoons SAF yeast
or 2
1
/
2
teaspoons bread machine yeast
2 ounces pancetta, sliced thin
4 ounces whole-milk mozzarella, cut into
1
/
3
-inch cubes
Yellow cornmeal or polenta, for sprinkling
2-POUND LOAF
1
1
/
2
cups water
1
1
/
2
tablespoons olive oil
2
2
/
3
cups bread flour
2
/
3
cup semolina durum flour
1
/
3
cup whole wheat flour
1
/
3
cup yellow cornmeal or polenta
1 tablespoon plus
1 teaspoon gluten
Pinch of sugar
1
1
/
4
teaspoons salt
2
1
/
2
teaspoons SAF yeast
or 1 tablespoon bread machine yeast
3 ounces pancetta, sliced thin
6 ounces whole-milk mozzarella, cut into
1
/
3
-inch cubes
Yellow cornmeal or polenta, for sprinkling
Place the ingredients, except the pancetta, mozzarella, and cornmeal, in the pan ac cording to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start.
While the dough is rising, cook the pancetta in a skillet over moderate heat until crisp. Drain on paper towels, cool, and coarsely crumble.
Line a baking sheet with parchment paper and sprinkle it with cornmeal. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface. Pat the dough into a large, thick oval. Sprinkle the pancetta and the mozzarella over the dough. Fold the dough into thirds and gently knead to evenly distribute the pancetta and cheese. Form into one round loaf and place on the baking sheet. Cover with a clean tea towel and let rest at room temperature until doubled in bulk, about 40 minutes.
Twenty minutes before baking, place a baking stone on the lower third rack of the oven, if desired, and preheat the oven to 425°F.
With a small sharp knife, slash the top of the loaf with an X, no more than
1
/
4
inch deep. Place in the oven, placing the pan on the stone if using one. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake for an additional 30 to 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped with your finger. Remove the loaf from the pan and place it on a rack. Let cool to room temperature before slicing.
