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1. Kalamata Bread

2. Raisin Pumpernickel

3. Braided Greek Easter Bread (Tsoureki)

Book Description

From the award-winning authors of Bread In Half The Time comes a complete guide to close to a hundred European-style breads to bake with the indispensable aid of your bread machine. Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of still-warm homemade bread. And nothing can be quite so intimidating or time-consuming as mixing, kneading, raising, and baking that bread.

... (more)

Rustic European Breads from Your Bread Machine

Authors: LINDA WEST ECKHARDT,DIANA COLLINGWOOD BUTTS

Date: February 1997

ISBN: 0385477775

Publisher: Broadway

Hardcover

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Use your bread machine to make a sponge, and you can let it ferment right in the bread machine for up to 9 days. Every day you are able to wait enhances the flavor of the bread. But, as with many flavored breads, this one tastes quite good if you bake it the same day you start. The loaf will be close-grained and aromatic, and with swirls of purplish black Kalamata olives throughout.

Makes: one 12-inch round loaf
Bread Machine: Dough Setting

• SPONGE

• 1 1/2 cups water

• 1 cup bread flour

• 1 cup rye flour

• 1 teaspoon bread machine yeast

• DOUGH

• 1 teaspoon salt

• 2 1/2 cups bread flour

• 1/4 cup olive oil

• 1 cup chopped Kalamata olives

1. Prepare the sponge by combining water with the flours and yeast in the bread machine pan. Process on the dough setting. Allow the sponge to rest in the closed bread machine for up to 2 days before finishing the bread.

2. To prepare the bread dough, add the salt, bread flour, and oil to the sponge in the pan. Process on the dough setting again. Once the dough setting has finished, turn the soft dough out onto a lightly floured surface and flatten into a rough 12-inch round. Press the olives into the surface. Roll the dough from the edges to the center to form into a round shape, then press down to flatten slightly. Rub flour into the surface of the bread. Let rise, covered, on a sheet of parchment paper until nearly doubled in bulk.

3. Preheat the oven, with a stone in place in the bottom third, to 375 degrees F for 30 minutes. Using a razor blade, make quick tic-tac-toe slices in the top of the round bread, or if you prefer a baguette shape, cut diagonal slashes on a long loaf. If you wish, brush on an egg white wash (see page 83). Use a peel to shovel the raised dough onto the hot stone. Bake until browned and done, 30 to 40 minutes. Cool thoroughly on a rack before cutting.

More From This Book:

1. Kalamata Bread

2. Raisin Pumpernickel

3. Braided Greek Easter Bread (Tsoureki)

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