Yogurt Bread, page 54, November 13, 2017

I had my sister over for a visit not too long ago when I cooked Lebanese food one day.  (We try, every once in a while, to have a day where we have a meal from another country.)  That said, I was left with some plain yogurt now nearing its expiration date and I came across this recipe in the cookbook.  Ms. Hensperger recommends using this bread the day it is baked and that it is a “perfect sandwich bread”.

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I placed the ingredients into the bread machine pan in the following order:

1 cup plain whole milk yogurt

3/4 cup water

2 tsp. salt

3 1/2 cups bread flour

1 Tbl. gluten

2 tsp. SAF yeast

 

This loaf uses the basic bread and dark crust settings.  It is noted that the you should not use the delay timer when making this loaf.  Another thing worth mentioning is that your dough ball will look sticky.  There is no need to add additional flour, as the stickiness will correct itself during the kneading process.

As this was baking, the smell reminded me quite a lot of some sourdough breads I have baked in the past.

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This loaf is really lovely, the crust has a slight snap, but the interior of the loaf is moist, chewy and delicious.  I tried a slice with just butter and it was great, but I also made a grilled cheese sandwich later in the evening and a fried egg sandwich this morning, both of which were perfect on this bread.  I really can’t express just how much I like this loaf; it is very slightly sour and delightfully soft and chewy.

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Tomato Bread, page 346, June 29, 2017

I have always been a tomato fan, and ate them like apples when I was little.  This recipe looks intriguing and thought it would be a nice summer-time loaf.   My mouth is already watering thinking of cheese or bacon and avocado sandwiches, or even croutons made using this bread.

This is a loaf that can be made using the machine’s delay timer, but I am opting to make it using the basic program.  I am also making a couple changes to the recipe, because it calls for a small amount of whole wheat flour which I don’t eat, and the oil-packed sun-dried tomatoes I have on hand contain garlic and herbs.  (I think the garlic and herbs will only add to the loaf, so I am unworried about that change.  I know that whole wheat flour is slightly lower in protein than bread flour, so I hope that substitution in this small an amount won’t negatively affect the finished product.  In the recipe below, I will list what I put in the pan, with the actual recipe ingredients in parentheses.

I put the ingredients into my bread machine in the following order:

3 tablespoons imported Italian tomato paste (the cookbook states that you can use standard canned tomato paste if the Italian is unavailable, but that the Italian can sometimes be found “stashed at the deli counter.” I found mine online.)

854693000102-mutti-double-concentrated-tomato-paste-in-tube.jpg1/2 cup chopped oil-packed sun-dried tomatoes, with their oil (Here is where I used tomatoes with garlic and herbs.  I also realized, as I am typing this, that the recipe calls for 1/3 cueae59e68-092c-4053-8558-7f435da98265_1.cebd291101106a824433ed896ace135e.jpegp, not 1/2 cup.  Hmmm, I really need to get my act together here.)

 

1 1/4 cups water

1 1/2 teaspoons salt

3 1/4 cups bread flour (Here, the recipe calls for 2 3/4 cups bread flour and 1/2 cup whole wheat flour)

1 1/2 tablespoons gluten

2 teaspoons SAF yeast.

I then set my crust on medium and started the “Basic” cycle on my bread machine.

Well then, I just snuck a peek at the dough and it is a lovely red color and smells like tomato soup.  Let’s just hope my changes (and accidents) don’t cause any problems.

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As you can see from the photo, this loaf is intensely red.  The tomato flavor is just as intense as the color (good if, like me, you love tomatoes.)  I do wonder if it would have been a little milder had I got the amount for the sun-dried tomatoes correct. The bread is moist and delicious with a crunchy crust and bright bites of sun-dried tomato throughout.

Just a note, and I know this will seem trivial based on the fact that I got the measurement wrong anyway, but the “with their oil” direction regarding those tomatoes drove me a little nuts.  How much oil from the jar was I supposed to include?  Did this just mean I was supposed to NOT rinse the tomatoes, but forgo  purposefully including the oil from the jar?  Should I have made sure to get a lot of oil?  I spooned tomatoes and oil into my measuring cup, but was unsure if I had the proportions correct.  As with most bread I bake, as long as it tastes good, which this does, I am calling it a win.

Maple Buttermilk Bread, page 58, May 9, 2015

I wanted another simple bread today that would be good for sandwiches.  I came upon this recipe and it sounded perfect.  I decided late last night to make it, and because I was able to use buttermilk powder, it was a perfect loaf for my delay timer.

I loaded the liquid ingredients into my machine first: 1 cup plus 1 Tb water, 1 1/2 Tb melted unsalted butter, and 3 Tb maple syrup.  On top of the liquid ingredients, I added, 3 cups of bread flour, 1 Tb gluten, and 1 1/2 tsp salt.  Since I wanted to be sure to keep the buttermilk powder and yeast from mixing with the wet ingredients too early, I added them last.  1/3 cup dry buttermilk powder and 2 1/4 tsp bread machine yeast rounded out the ingredients.  I set my delay timer to have a fresh loaf for lunch today, and headed to bed.

This loaf has risen nicely and is baking now.  The tangy smells of buttermilk and yeast are filling the house and I am itching to get a slice.  IMG_3949

Ooooh, it just finished and I removed it from the pan to a rack to cool.  I haven’t mentioned it before, but be sure to remove your loaf from the pan promptly to keep it from getting moist and soggy.

After cooling to room temperature, the bread is ready for slicing.

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The bread is soft, with a nice, golden brown and flaky crust.  The maple flavor isn’t prevalent, which may be because I used a grade A maple syrup.  The buttermilk, however, has created a delightfully tangy and moist loaf.  This is a recipe I will certainly make again.

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