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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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This is our idea of real bread: nearly black, with the subtle flavors of cocoa, coffee, molasses, and rye. Shape it into a baguette for sandwiches if you wish. It's also terrific toasted and makes a fine base for strong cheese. Make a decision about the flavoring-choose either the caraway seeds or the raisins. The caraway seeds will give the bread a nice bite, while the raisins provide a sweet counterpoint to the tang you get from the combination of coffee, cocoa, and molasses.

Makes: one round loaf or 2 baguettes
Bread Machine: Dough Setting

• 1 tablespoon bread machine yeast

• 1 1/2 cups whole wheat flour

• 1/2 cup medium rye flour

• 1/2 cup bread flour

• 1 tablespoon caraway seeds (optional)

• 1 teaspoon salt

• 1 tablespoon Dutch process cocoa

• 1/2 cup strong cold French roast coffee

• 1/4 cup milk

• 1 tablespoon blackstrap molasses

• 1/2 cup raisins (optional)

1. Place the yeast flours, seeds (if using them), salt, cocoa, coffee, milk, and molasses in the bread machine pan. Process on the dough setting. If you are using the raisins, soak them in 1/2 cup hot water while the dough is working.

2. Once the dough cycle is complete, turn the dough out onto a lightly floured board. Drain the raisins and knead them by hand into the dough. Then turn the bread machine pan over the dough and let the dough rest for 15 minutes. Shape into a tight 8-inch ball or two 12-inch baguettes and place the bread on a peel you've generously dusted with cornmeal. Cover the dough with plastic wrap and set aside to rise until its increased in size by about a third. This should take about 1 hour.

3. Preheat the oven with a baking stone in place on the middle rack to 375 degrees F. for 30 minutes. Dust the top of the bread with rye flour and cut slashes in the top of the loaf. Give the peel a trial shake, then shovel the bread onto the preheated stone. Bake until done, 40 to 45 minutes, or until golden brown and done through. Spritz the oven with clear water 3 or 4 times during the first 5 minutes of baking. Cool on a rack Wrap in plastic to store.

More From This Book:

1. Kalamata Bread

2. Raisin Pumpernickel

3. Braided Greek Easter Bread (Tsoureki)

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