Tuesday, November 16, 2010
Photo taken by my son, John, November 22, 2007.
Remember the bread machine craze in the eighties? In those days the ungainly baker was a permanent fixture on my kitchen counter. I experimented with dozens of grains and developed my own sourdough starter. A fresh loaf was always available for lunch and dinner...funny shaped loaves with the telltale hole in the bottom from the machine dough paddle. The fragrance of baking bread was wonderful and, before moving to Maine, I made sure to start a loaf whenever the realtors were expected to show up at our door with a prospective buyer. I stopped using my bread machine when our second child left for college and eventually tossed out my sourdough starter, unable to keep it going with a new life, a new town and a busy travel schedule. I still have my machine and it looks pretty clunky compared to the newer versions. The reason I hang on to this old kitchen friend is for the stuffing bread without which Thanksgiving would be impossible to imagine. Here's the recipe for those of you who still have one lurking in the back of your pantry and would like to give it a dust and put back into service for the Holidays.
From Richard W. Langer's More Recipes for You Bread Machine Bakery
For large and small loaves:
small: 1 cup vegetable broth
large: 1 1/2 cups vegetable broth
small: 2 teaspoons olive oil
large: 1 tablespoon olive oil
small: 1 teaspoon molasses
large: 2 teaspoons molasses
small: 2 cups unbleached all purpose flour
large: 3 cups unbleached all purpose flour
small: 1/2 cup uncooked oatmeal (not instant)
large: 3/4 cup uncooked oatmeal
small: 1/2 cup cornmeal
large: 3/4 cup cornmeal
small: 2 tablespoons dried parsley
large: 3 tablespoons dried parsley
small: 1 tablespoon dried onion
large: 4 teaspoons dried onion
small: 1 teaspoon dried rosemary
large: 1 1/2 teaspoons dried rosemary
small: 1 teaspoon dried sage
large: 1 1/2 teaspoons dried sage
small: 1/2 teaspoons dried thyme
large: 1 teaspoon dried thyme
small: 1/2 teaspoon pepper
large: 1 teaspoon pepper
small: 1/4 teaspoon garlic powder
large: 1/2 teaspoon garlic powder
small: 1/2 teaspoon salt
large: 1 teaspoon salt
small: 1 1/2 teaspoons active dry yeast
large: 2 teaspoons active dry yeast
I bake several loaves ahead of time, cube the bread and keep it in the freezer until needed. Later, you can add all your other favorite ingredients.
Savory Thanksgiving wishes!
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