Bread Machine (23 page)
L
ong ago, Peruvian Indians dried potatoes by stomping on them to press out the moisture, then left them to freeze overnight. The potatoes were later reconstituted in water over a campfire. When vegetables are dried, their vitamins, flavor, and color remain intact. Still, I used to dismiss the use of instant mashed potatoes in my breads; I always used fresh mashed potatoes. But my girlfriend and fellow bread machine baker Suzanne convinced me to add the instant flakes. The bread tasted so good, especially the loaves made in the bread machine, that now I always have a box of instant potatoes in the cupboard. The crumb on potato bread is fluffy and dense, the interior moist, and the crust crisp. This loaf can be baked on the Quick Yeast Bread cycle since the potatoes encourage the yeast. (See your manufacturer’s manual for guidelines for adjusting the quantity of yeast when using this cycle.) This is a high-domed loaf. Be sure to add the flour first, to the liquid already in the pan, and then the potato flakes. Otherwise, as you are measuring the flour, the potatoes will already be soaking up the liquid, and the result will be a dry dough ball.
1
1
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2
-POUND LOAF
1
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2
cup water
2
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3
cup buttermilk
1
1
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2
tablespoons olive oil
1
1
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2
tablespoons dark honey
2
1
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2
cups bread flour
1
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3
cup instant potato flakes
1 tablespoon gluten
1
1
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4
teaspoons salt
1
3
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4
teaspoons SAF yeast or 2
1
/
4
teaspoons bread machine yeast
2-POUND LOAF
3
/
4
cup water
3
/
4
cup buttermilk
2 tablespoons olive oil
2 tablespoons dark honey
3 cups bread flour
1
/
2
cup instant potato flakes
1 tablespoon plus 1 teaspoon gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
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.) The dough ball will be nicely formed and slightly sticky but stiff at the same time when tested. It should feel a bit sticky, so take care not to add any more than an extra tablespoon of flour. The potato flakes will soak up the extra moisture during the rises and will become smooth during the risings.
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.
F
lip the cap on your favorite beer and let it go flat at room temperature for a few hours before assembling the ingredients. Whatever the brand is, whether dark or light, domestic or imported, your choice of beer will dictate the distinctive flavor of this loaf. Serve this bread with roast pork and sauerkraut or with corned beef.
1
1
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2
-POUND LOAF
1
1
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8
cups (9 ounces) beer
2 tablespoons olive oil
3
1
/
2
cups bread flour
1
/
4
cup sugar
3
/
4
teaspoon salt
1
3
/
4
teaspoons SAF yeast or 2
1
/
4
teaspoons bread machine yeast
2-POUND LOAF
1
1
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2
cups (12 ounces) beer
3 tablespoons olive oil
4
1
/
2
cups bread flour
1
/
3
cup sugar
1 teaspoon salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
Pour the beer into a bowl and let stand at room temperature for a few hours to go flat.
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark 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.
How Much Does It Cost to Make a Loaf of Bread in the Bread Machine?
The total cost of a 1
1
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2
-pound loaf of bread without any added ingredients like cheese, spices, nuts, dried fruit, or vegetables is very inexpensive, about 75 cents to $1.00.
Flour: A 10-pound bag of flour contains 40 cups and sells for $3.50 to $4.10. A 1
1
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2
-pound loaf calls for 3 cups of flour. Cost per loaf: about 35 cents.
Yeast: The cost of 2 teaspoons of dry yeast is about 15 cents.
Milk: A recipe that calls for fresh milk or buttermilk will call for about 1
1
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4
cups, about 30 cents worth. One to two tablespoons of dry butter milk powder or nonfat dry milk costs about 5 cents.
Butter or oil: The standard loaf uses about 10 cents worth of butter, margarine, or vegetable oil, or 15 to 25 cents worth of premium olive oil or nut oil.
Other ingredients: Allow 5 cents more for sugar or honey and salt.
HUNGARIAN WHITE BREAD WITH FENNEL SEEDS
H
ungarians are known as premier bread bakers. Hungarian wheat is grown on the fertile Great Hungarian Plain that sweeps two thousand miles east from the Transylvanian Alps. Up until World War II, this wheat was treated like gold in Europe and exported to destinations all over the Continent. Hungarian flours are graded from coarse to fine and there is a saying “if you can make strudel out of it, then it is good flour for bread, crêpes, and noodles.” The
kenyér,
or “daily bread,” in this recipe can be made studded with aromatic caraway or fennel seeds, providing a great accompaniment to Hungary’s flavorful savory dishes. The subtle addition of the seeds is a delightful surprise to the palate. This is a firm-textured bread with an incredible crumb, and is very fragrant when toasted.
1
1
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2
-POUND LOAF