Part 12 (1/2)

Baking Lower the heat to 425F. Bake on the lower rack, covered, for 55 to 60 minutes, or until the loaf is lightly browned. Uncover, and continue baking for 10 to 15 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is done. Cool in the pot on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly. Lower the heat to 425F. Bake on the lower rack, covered, for 55 to 60 minutes, or until the loaf is lightly browned. Uncover, and continue baking for 10 to 15 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is done. Cool in the pot on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly.

Serving and Storing Tastes good warm but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or to prevent the loaf from drying out, store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months. Tastes good warm but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or to prevent the loaf from drying out, store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Hearty Multigrain Boule with Mola.s.ses KS Quotient Easy: All ingredients added before the first rise. Simple hand-shaping required. Easy: All ingredients added before the first rise. Simple hand-shaping required.

I love this bread. (Others partial to the pungent appeal of mola.s.ses invariably like it, too.) I created it years ago in desperation, after the Alexandria, Virginia, bakery that had satisfied my hankering whenever I was willing to make the trip from my Maryland home to buy it suddenly went out of business. Guided by the ingredient label on a loaf I found buried in the freezer, I was eventually able to approximate the compact, but not dense, texture and hearty, addictive flavor.

The ample amount of mola.s.ses, in concert with the whole wheat, wheat germ and bran, rye, and small amount of oats, gives the large loaf a robust yet sweet taste and aroma vaguely reminiscent of good, ”bran-y” bran m.u.f.fins or perhaps dark Boston brown bread. The crumb is medium-fine and the crust springy. Smoothed with a little b.u.t.ter or a mild cheese, served warm or at room temperature, this bread is heaven. I also like it with seafood salad.

Yield: 1 very large round loaf, 14 to 16 slices2 cups (10 ounces) unbleached all-purpose white flour or unbleached white bread flour1 1/3 cups (6.66 ounces) whole wheat flour, plus more as needed1 cup (5 ounces) medium or dark rye flour1 cup 100 percent bran cereal, finely crushed (in a small baggie) after measuring cup old-fas.h.i.+oned rolled oats cup wheat germ2 teaspoons table salt1 teaspoons instant, fast-rising, or bread machine yeast cup light or dark mola.s.ses (not blackstrap)2 tablespoon corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and pie plate2 1/3 cups ice water, plus more if neededFirst Rise In a large bowl, thoroughly stir together the white flour, whole wheat flour, rye flour, bran cereal, oats, wheat germ, salt, and yeast. In another bowl, thoroughly whisk the mola.s.ses and oil into the water. Thoroughly stir the mixture into the bowl with the flours, sc.r.a.ping down the sides and mixing just until well blended. If too dry to mix together, add just enough more water to facilitate mixing; don't over-moisten, as the dough should be stiff. If necessary, stir in enough more whole wheat flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then set aside at cool room temperature for 12 to 18 hours. Stir once partway through the rise, if convenient. In a large bowl, thoroughly stir together the white flour, whole wheat flour, rye flour, bran cereal, oats, wheat germ, salt, and yeast. In another bowl, thoroughly whisk the mola.s.ses and oil into the water. Thoroughly stir the mixture into the bowl with the flours, sc.r.a.ping down the sides and mixing just until well blended. If too dry to mix together, add just enough more water to facilitate mixing; don't over-moisten, as the dough should be stiff. If necessary, stir in enough more whole wheat flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then set aside at cool room temperature for 12 to 18 hours. Stir once partway through the rise, if convenient.

Second Rise Vigorously stir the dough, adding more whole wheat flour if needed to yield a very stiff consistency; then sc.r.a.pe down the sides. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Oil a 9- to 9-inch deep-sided pie plate or similar round 2- to 3-inch-deep pan. Sprinkle 2 tablespoons whole wheat flour in the plate, then tip back and forth to spread the flour on the bottom and sides. Invert the dough out into the plate. Sprinkle with more whole wheat flour. Pat and press it into the dough with your fingertips, shaping the dough into a ball as you work. Then press and firmly tuck the sides of the loaf underneath all the way around so it forms a smooth, round, high-domed loaf, about 6 inches in diameter; add more flour as needed to reduce stickiness. Evenly garnish with 1 more tablespoon whole wheat flour. Using well-oiled kitchen shears or a serrated knife, cut a -inch-deep, 3-inch square in the center top. Tent the top with nonstick spray- coated foil. Vigorously stir the dough, adding more whole wheat flour if needed to yield a very stiff consistency; then sc.r.a.pe down the sides. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Oil a 9- to 9-inch deep-sided pie plate or similar round 2- to 3-inch-deep pan. Sprinkle 2 tablespoons whole wheat flour in the plate, then tip back and forth to spread the flour on the bottom and sides. Invert the dough out into the plate. Sprinkle with more whole wheat flour. Pat and press it into the dough with your fingertips, shaping the dough into a ball as you work. Then press and firmly tuck the sides of the loaf underneath all the way around so it forms a smooth, round, high-domed loaf, about 6 inches in diameter; add more flour as needed to reduce stickiness. Evenly garnish with 1 more tablespoon whole wheat flour. Using well-oiled kitchen shears or a serrated knife, cut a -inch-deep, 3-inch square in the center top. Tent the top with nonstick spray- coated foil.

Let Rise Using Any of These Methods For a 1- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough doubles from its deflated size, removing the plastic wrap as the dough nears it. For a 1- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough doubles from its deflated size, removing the plastic wrap as the dough nears it.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. Place a broiler pan on the oven bottom. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. Place a broiler pan on the oven bottom.

Baking Add a cup of ice water to the broiler pan, being careful of spattering and steam. Bake on the lower rack for 40 to 50 minutes until the top is nicely browned, then cover with foil as needed to prevent over-browning. Bake for 15 to 20 minutes longer, until a skewer inserted in the thickest part comes out with just a few moist particles clinging to the bottom portion (or until the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 to 10 minutes more to ensure the center is done. Let cool in the pan on a wire rack for 15 minutes. Slide the loaf onto the rack; cool thoroughly before storing. Add a cup of ice water to the broiler pan, being careful of spattering and steam. Bake on the lower rack for 40 to 50 minutes until the top is nicely browned, then cover with foil as needed to prevent over-browning. Bake for 15 to 20 minutes longer, until a skewer inserted in the thickest part comes out with just a few moist particles clinging to the bottom portion (or until the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 to 10 minutes more to ensure the center is done. Let cool in the pan on a wire rack for 15 minutes. Slide the loaf onto the rack; cool thoroughly before storing.

Serving and Storing Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for up to 3 days. May be frozen, airtight, for up to 2 months. Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for up to 3 days. May be frozen, airtight, for up to 2 months.

Brown and Wild Rice Crunch Bread KS Quotient Super-Easy: A minimum of ingredients, all added before the first rise. No hand-shaping. Super-Easy: A minimum of ingredients, all added before the first rise. No hand-shaping.

Breads featuring either raw brown rice or wild rice are rare, but as part of a personal campaign to incorporate more whole grains into my family's diet, I decided to grind up and add the last of a box of unseasoned brown and wild rice pilaf blend into a wheat bread recipe. The experiment was a huge success: The resulting loaf had such a lovely, distinctive, sweet grain flavor and appealing crunch that it won over even the tasters normally hostile to the slightest hint of whole grain.

I've since tried this recipe with just brown rice, and the loaf comes out a tad lighter and less crunchy, but tasting more or less the same, so the wild rice can be considered non-essential. The nutritional profile of wild rice, which is in fact a seed, not a grain, does dovetail nicely with that of the brown rice, though.

Note that because the brown rice is used uncooked, it must be ground into a flour for this recipe. Either a blender or (clean) coffee or spice grinder will work; a food processor blade isn't thin enough for the job. The mixture should end up mostly powdery, but for a little crunch, leave some particles the size of corn grits. (Larger bits will be too hard on the teeth.) Due to its popcorn-like aroma and flavor, brown basmati rice is especially appealing in this bread, but any variety of long-grain brown rice will do.

I like to serve this loaf warm and sliced thick with soups and stews. Once cooled and cut thinner, it's good for toast and sandwiches.

Yield: 1 medium loaf, 12 to 14 slices1 cups (6.25 ounces) whole wheat flour, plus more as needed1 cups (6.25 ounces) unbleached white bread flour cup uncooked, unseasoned long-grain brown rice and wild rice blend (or just brown rice), ground fairly fine after measuring1 tablespoon granulated sugarGenerous 1 teaspoon table salt teaspoon instant, fast-rising, or bread machine yeast1 tablespoon corn oil, canola oil, or other flavorless vegetable oil, plus more for coating dough top and pan1 1/3 cups ice water, plus more if neededFirst Rise In a large bowl, thoroughly stir together the whole wheat and bread flour, ground rice, sugar, salt, and yeast. In another bowl, whisk the oil into the water. Vigorously stir the mixture into the bowl with the flours, sc.r.a.ping down the sides and mixing until well blended and smooth. If the ingredients are too dry to mix together, gradually add in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be stiff. If necessary, add in more whole wheat flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 18 to 24 hours. In a large bowl, thoroughly stir together the whole wheat and bread flour, ground rice, sugar, salt, and yeast. In another bowl, whisk the oil into the water. Vigorously stir the mixture into the bowl with the flours, sc.r.a.ping down the sides and mixing until well blended and smooth. If the ingredients are too dry to mix together, gradually add in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be stiff. If necessary, add in more whole wheat flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 18 to 24 hours.

Second Rise Vigorously stir the dough, adding more whole wheat flour if needed to stiffen it, then carefully sc.r.a.pe down the sides. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Invert the dough into a generously oiled 8 x 4-inch loaf pan. Brush or spray the dough top with oil. Smooth and press out the dough with well-oiled fingertips so it evenly fills the pan and is smooth on top. Using a well-oiled serrated knife, make 5 or 6 evenly s.p.a.ced -inch-deep crosswise slashes along the loaf top. Cover the pan with nonstick spray-coated plastic wrap. Vigorously stir the dough, adding more whole wheat flour if needed to stiffen it, then carefully sc.r.a.pe down the sides. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Invert the dough into a generously oiled 8 x 4-inch loaf pan. Brush or spray the dough top with oil. Smooth and press out the dough with well-oiled fingertips so it evenly fills the pan and is smooth on top. Using a well-oiled serrated knife, make 5 or 6 evenly s.p.a.ced -inch-deep crosswise slashes along the loaf top. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic, then remove it and let the dough rise until 1 inch above the pan rim. For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic, then remove it and let the dough rise until 1 inch above the pan rim.

Baking Preliminaries 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 400F. 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 400F.

Baking Bake on the lower rack for 35 to 45 minutes, or until the top is well browned. Continue baking for 15 to 20 minutes more, covering to prevent over-browning, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 206 to 208F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the center is done. Cool the pan on a wire rack for 10 minutes. Then turn out the loaf onto the rack and cool for at least 15 minutes before serving. Bake on the lower rack for 35 to 45 minutes, or until the top is well browned. Continue baking for 15 to 20 minutes more, covering to prevent over-browning, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 206 to 208F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the center is done. Cool the pan on a wire rack for 10 minutes. Then turn out the loaf onto the rack and cool for at least 15 minutes before serving.

Serving and Storing The loaf slices best when cool, but the bread is good served warm or at room temperature. Cool completely before storing airtight in plastic or foil. Keeps at room temperature for 3 days, and may be frozen, airtight, for up to 2 months. The loaf slices best when cool, but the bread is good served warm or at room temperature. Cool completely before storing airtight in plastic or foil. Keeps at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Gluten-Free Light Sandwich Bread KS Quotient Fairly Easy: Easy once the gluten-free ingredients are a.s.sembled. No hand-shaping. Fairly Easy: Easy once the gluten-free ingredients are a.s.sembled. No hand-shaping.

Gluten, a rubbery protein abundant in wheat doughs, is normally the component that both holds yeast breads together and raises them by trapping the gas produced during fermentation. Which means that turning out yeasted baked goods without gluten is always challenging and that the results rarely stand up (so to speak) to breads made the usual wheat way.

Still, for the legions of gluten allergy sufferers with a desperate, abiding craving for bread, ersatz loaves are an acceptable alternative to never eating a sandwich, or toast, or a simple b.u.t.tered slice again. According to several of my gluten-free friends who have tried many of the available commercial gluten-free products, they are better than nothing, but, often, just barely. Fresh, homemade, gluten-free breads, on the other hand, occasionally taste enough like the real thing to get them highly excited.

I am pleased to say that the following all-purpose yeasted sandwich bread recipe is one that did. Upon taking her first bite, a gluten-free friend declared this the best bread she'd eaten since forsaking gluten three years ago-so good, she said, it almost made her cry! She then carefully wrapped up her gift, took it home, and froze it so she could stretch out the pleasure over the next several weeks. She also insisted that I share this recipe with her immediately.

Admittedly, this bread isn't as springy and the taste isn't as wheaty as the usual wheat-based loaf, but a combination of carefully-chosen gluten-free flours and meals creates a light tan bread with a mild, pleasant multigrain taste and enough cohesiveness that this loaf works just fine for sandwiches. It is good for toast and eating as is, too. (For heartier, darker, seeded bread, see the variation at the end of the recipe.) Yeast might not seem to serve a purpose in gluten-free doughs, but it does: First, it contributes the same sweet, earthy flavors and aromas that have always made people love yeast bread. Plus, there are a number of gluten subst.i.tutes (found in the gluten-free baking sections of health food stores) like tapioca starch, flax seed meal, and xanthan gum that help make the dough cohesive enough to trap at least some of the gas produced during fermentation. Baking powder provides the rest of the leavening.

Yield: 1 large loaf, 13 to 14 slices1 2/3 cups white rice flour, divided, plus more as needed2/3 cup old-fas.h.i.+oned or quick-cooking (not instant) gluten-free rolled oats cup cornstarch1/3 cup tapioca flour1/3 cup flax seed meal or golden flax seed mealGenerous 1 teaspoons table salt1 teaspoon instant, fast-rising, or bread machine yeast1 1/3 cups ice water, plus more if needed1/3 cup corn oil or canola oil, plus more for coating pan3 tablespoons clover honey or other mild honey1 large egg, at room temperature cup plain low-fat or regular yogurt, drained of excess liquid2 teaspoons baking powderFirst Rise In a large bowl, thoroughly stir together 1 1/3 cups of the rice flour, the oats, cornstarch, tapioca flour, flax seed meal, salt, and yeast. In another bowl or measuring cup, thoroughly whisk together the water, oil, and honey, then stir them into the bowl with the flour and oats, sc.r.a.ping down the bowl sides and mixing until well blended. If the mixture is too stiff to blend together, stir in enough more water to facilitate mixing and yield a barely firm dough. (It will stiffen as it stands.) Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let stand at cool room temperature for 12 to 18 hours. It's all right if the dough doesn't rise a lot. In a large bowl, thoroughly stir together 1 1/3 cups of the rice flour, the oats, cornstarch, tapioca flour, flax seed meal, salt, and yeast. In another bowl or measuring cup, thoroughly whisk together the water, oil, and honey, then stir them into the bowl with the flour and oats, sc.r.a.ping down the bowl sides and mixing until well blended. If the mixture is too stiff to blend together, stir in enough more water to facilitate mixing and yield a barely firm dough. (It will stiffen as it stands.) Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let stand at cool room temperature for 12 to 18 hours. It's all right if the dough doesn't rise a lot.

Second Rise Whisk the egg, then set aside 1 tablespoon to brush on the loaf top. Stir the yogurt, baking powder, and 1/3 cup of the rice flour into the remaining egg. Vigorously stir the mixture into the dough until well blended. If it is soft, stir in enough more white rice flour to yield a fairly stiff dough. Turn it out into a very well-greased 9 x 5-inch loaf pan. Evenly brush the top with oil. Smooth the surface with an oiled rubber spatula or fingertips. Brush the reserved egg over the surface. Using a well-oiled serrated knife or kitchen shears, make a -inch-deep cut lengthwise down the loaf. Cover the pan with nonstick spray-coated plastic wrap. Whisk the egg, then set aside 1 tablespoon to brush on the loaf top. Stir the yogurt, baking powder, and 1/3 cup of the rice flour into the remaining egg. Vigorously stir the mixture into the dough until well blended. If it is soft, stir in enough more white rice flour to yield a fairly stiff dough. Turn it out into a very well-greased 9 x 5-inch loaf pan. Evenly brush the top with oil. Smooth the surface with an oiled rubber spatula or fingertips. Brush the reserved egg over the surface. Using a well-oiled serrated knife or kitchen shears, make a -inch-deep cut lengthwise down the loaf. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Either of These Methods For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1- to 3-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. When the dough nears the plastic wrap, remove it and continue the rise until the dough extends 1/8 inch above the pan rim. For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1- to 3-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. When the dough nears the plastic wrap, remove it and continue the rise until the dough extends 1/8 inch above the pan rim.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F.