The recipe is from The bread machine cookbook, but now that I’m a bit bolder about fiddling with recipes I added a few little twists of my own.

Strawberry banana bread

1/2 cup milk
1/2 cup mashed strawberries
1/2 cup mashed bananas
2 tablespoons butter or margerine
2 teaspoons sugar
2 teaspoons salt
3 cups bread flour
2 1/2 teaspoons yeast

This makes one large loaf in a bread machine (usually around 1 kg/2 lbs).  Place all ingredients into the bread pan in the order listed, then select a sweet bread setting.  You can knead and bake in the bread machine from start to finish, or read on for a variation.

The recipe had a description attached: “This wonderful, light loaf has just the right hint of both strawberries and banana”.  I didn’t feel like a ‘hint’ of strawberry and banana; I wanted a flavour hit!  So instead of just mashing the fruit, I pureed the same amount.  More flavour – check.  Chunky bits – hmm, no chunky bits.  Of course, if you don’t like chunky bits then puree is perfect… but I like chunky bits.  Put the bread machine on the dough setting and get it started, checking after a few minutes that the flour is being incorporated properly.  If not, scrape down the sides with a plastic spatula and if really necessary, add extra milk one tablespoon at a time.  Don’t go overboard with extra liquid in this dough, as it is quite soft (the puree helps with that).

To add the extra dimension I was looking for I chopped up the leftover strawberries into, well, chunky bits.  There was a large handful by the time I was finished.  And since my daughter asked me to, I also got out the white chocolate chips.

I wanted to make these breads single-serve size (so I wouldn’t have to keep slicing up bread for the kiddies), so used four six-cup muffin trays.  When the dough cycle finished, I turned the soft and beautifully scented dough onto a lightly floured surface and knocked it back a bit.  Divide into two so those who like it smooth don’t have to eat chunky bits.  Divide one half into 12 pieces, gently shape and place into the muffin pan.  Now for the fun part.

With the second half, press it out a bit so there’s a flat surface to put the big handful of chunky strawberry bits and the same again of white chocolate chips.  Fold over the dough and knead ever-so-carefully so as to mix through the bits but not squash them too much.  Divide into 12 pieces, gently shape and pop into the muffin pan.  Usually at this point you should cover the bread with oiled cling wrap and leave in a warm spot to rise, but I had visitors and got distracted and it was winter, so I just put them in the oven with it barely on and left them there for an hour.  They rose beautifully and were not crusty (lucky for me).

Preheat the oven to around 200°C (without the bread inside!).  Mostly I don’t bother with glazes, but since there was only two teaspoons of sugar in the whole dough plus a few chocolate chips in each serve I thought it was worth a try.  I dissolved a heaped teaspoon of sugar in about a third of a cup of water in a mug and microwaved it for a minute.  I glazed the plain ‘muffins’ lightly and the chunky ones more generously.  (Mental note: generosity is good!)

I don’t remember how long they baked, but it wasn’t very long.  Once they are a gorgeous golden brown on top it’s time to take them out.  Let them cool on a wire rack and try to keep cheeky fingers away.

The kids and grown-ups declared these a huge success, and I suspect they will be making a return appearance for school lunch-boxes very soon.  The sugar glaze was fantastic for adding an extra flavour kick.  It was true to the description of a “‘wonderful, light loaf”. It had a tinge of pink throughout and the chunky bits were scrumptious.

In good bread machine cookbook style, the recipe also comes with 1 lb/500 gm and 1.5 lb/750 gm quanitites.  If you’re interested in the details, drop me a note and I’ll post them too.

Onion and poppy seed bialys

2 cups (10.5 ounces/300 grams) bread flour (high-gluten is preferred)
1/2 teaspoon active dry yeast
1 teaspoon salt
3/4 cup plus 2 tablespoons (7.25 ounces/206 grams) water (room temperate is best)

For the filling:
2 1/4 teaspoons oil
1 small onion, finely chopped (about 6 tablespoons)
3/4 teaspoon poppy seeds
1/4 teaspoon salt (additional to above)
pepper to taste

1. In a large bowl mix together the flour and yeast, then the salt. The dough will be a bit sticky and can be kneaded by hand or in a mixer with a dough hook.  Gradually add the water, mixing until the flour mixture is moist. Knead (or mix) well until the dough is soft and elastic. Add a tad more flour or water if necessary.

2. Lightly grease a large bowl with oil, then press the dough into the bowl and lightly oil the top. Cover with plastic wrap and allow to rise until double in size (can be up to two hours, but usually a bit less).

3. Push down the dough firmly and transfer to a floured worktop. Cut into six equal pieces. It is good to keep the remaining dough covered while you work on one piece at a time.  Try to keep as much air in the dough as you can, rounding each piece by pulling the dough smooth at the top and pinching it together underneath. Place on a floured baking sheet or tray, pinched side down. Sprinkle flour on the tops and cover with plastic wrap. Allow to rise until doubled (about two hours again).  They are ready when an impression remains when lightly pressed in the centre.

4. While you wait, make the onion and poppy seed filling. In a small pan, heat the oil and the saute onions over medium heat until translucent (about five minutes). Or if you prefer, a bit longer to go for caramelised onion.  Take off the heat, add poppy seeds, salt, and pepper to taste.  Allow to cool.  By the way, if you’re not a big poppy seed fan, don’t add 3/4 teaspoon – it’s OK to just have a taste if that suits you better.  (Although it’s worth a try at full strength!)

5. Set up the oven with an oven shelf at the lowest level with a baking stone or baking sheet, and a sheet pan on the floor of the oven.  Preheat the oven to 240°C (480°F) half an hour before baking.

6. Now for the fun part.  Hold a piece of dough with both hands, and with your thumbs almost touching in the middle, pinch the centre of the dough tightly between your thumbs and first two fingers.  Stretch the dough to about ten cm (a bit under five inches) in diameter, forming a large indent in the centre.  Place it on the lined baking sheet and spoon a teaspoon of onion-poppy seed filling in it.

7. When they are all done, place the baking sheet with the bialys onto the hot oven stone or baking sheet. Put a handful of ice cubes into the sheet pan on the oven floor, and shut the door immediately. Bake for 6 to 10 minutes or until pale golden.  Mottled brown spots are entirely acceptable (and look really good).

8. Remove from the oven and transfer to wire racks to cool.  Bialys can be eaten warm (hurrah – I don’t have to wait for them to be completely cool!).  They’ll be OK for about a day if kept at room temperature (in a paper bag is nice), but you’ll probably eat them all before then.

Happy baking (and reading!) everyone.

Tarte flambee

4 cups unbleached white bread flour
1 1/2 teaspoons salt
2 1/2 teaspoons active dry yeast plus 1/2 teaspoon sugar
1 1/4 cups water
1 teaspoon vegetable oil or melted butter
extra flour for dusting

1.  Make the crust by mixing together the flour and salt, making a well in the centre.  Mix the yeast, sugar and water together and allow 10 minutes to become foamy.  Pour the yeast mixture into the well, plus oil or butter.  Mix in enough of the flour to make a thin, smooth batter.  Sprinkly with flour from the bowl to prevent a skin forming, then cover with a tea towel and let the batter rest until it is spongy and foamy, about 20 minutes.

2.  Work in the rest of the flour from the bowl to make a soft but not sticky dough.  Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.  Wash, dry and oil the bowl.  Return the dough to the bowl and turn it over so that it is covered with oil from the bowl.  Cover with a damp tea towel.  Allow to double in bulk at room temperature, about 2 hours.  During the final 15 minutes, preheat the oven to 450 F (230 C) and prepare the topping.

8 oz ( 230 g) slab bacon, cut into matchsticks (lardons)
1 1/4 cups creme fraiche, or 2/3 cup each of sour cream and heavy cream mixed well
2 onions, thinly sliced
freshly ground black pepper

3.  Punch down the dough.  Turn onto a floured surface and divide into two.  Roll out one piece into a thin rectangle the same size as your baking sheet.  Roll this dough onto a lightly floured rolling pin, then unroll onto a lightly greased baking sheet.  It should completely cover the baking sheet.  Repeat for second piece of dough on a separate baking sheet.

4.  Spread one sheet of dough with half the creme fraiche or cream mixture, half the onions, half the bacon, and season with pepper to taste.  Fold over the edges to make a 1/2 inch (1 cm) border.  Repeat for the second piece of dough.

5.  Bake for 15 minutes or until the tarts are golden with crisp bases.  Best served still hot from the oven.

Dried cherry butterfly rolls

2 1/4 cups bread flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup (1/2 stick) unsalted butter or margerine
1 large egg
1 teaspoon almond extract (optional)
2 teaspoons active dry yeast

1.  Process all these ingredients in your bread machine on the dough setting.  While it is mixing and rising, make the dried cherry filling (below) and allow it to cool.

4 ounce packet dried red sour cherries, minced
1/2 cup water
1/3 cup sugar
1 tablespoon unsalted butter, melted

2.  Over high heat, bring cherries and water to boiling point.  Reduce heat to low and simmer for 15 minutes or until cherries are tender, then drain off the water.  With a fork or whisk, combine the sugar with the cherries until well-mashed.  Allow to cool.

3.  Lightly grease a cookie or baking sheet.  When the bread machine has finished on the dough setting, remove dough to a lightly floured surface.  Knead lightly for a few minutes to remove any air bubbles.

4.  Roll the dough into a 20 x 14 inch (50 x 35 cm) rectangle, and brush liberally with melted butter or margerine.  Spread the filling evenly across the dough, to within half an inch (1 cm) of the edges.  Roll up tight from the long side and pinch edges to seal closed.  Place the dough seam down and cut into ten wedges, roughly triangular in shape – about 2 1/2 inches on the wide side and 1 inch on the short side (6.5 cm long, 2.5 cm short).

5.  Place onto the cookie sheet seam down, well spaced apart.  With your index finger extended, press down along on the top middle – this will bend the sides up slightly to form the butterfly wings.

6.  Let rolls rise in a warm place for about 30 minutes or until doubled in bulk.  Preheat the oven to 350 F (180 C).

1 large egg, lightly beaten
confectioners’ sugar (icing sugar)

7.  Brush the tops lightly with beaten egg.  Bake on the middle rack for 20 minutes or until lightly browned.

8.  Transfer to a cooling rack.  When cool, sprinkle with confectioners’ sugar.  Great eaten warm or at room temperature; can also be stored in plastic bags.

Apple butter bread

1 cup warm water
1 teaspoon sugar
1 tablespoon active dry yeast
2 1/2 cups bread flour
1/3 cup apple butter (commercial or make your own, recipe below)
1 cup whole wheat flour
2 tablespoons unsalted butter, at room temperature
1 tablespoon honey
1/2 teaspoon salt
1/4 cup toasted wheat germ
1/4 teaspoon ground cinnamon
1 egg, beaten with 1 tablespoon of water (for glaze)

1.  In a food processor with a dough hook or steel blade, combine 1/2 cup warm water, sugar, yeast, 1/2 cup bread flour, and apple butter.  Process for 10 seconds.  Remove blade and place plastic processor bowl in microwave.  [Note: do not put anything metal in your microwave.  Check to ensure all parts are plastic.]

2.  Lower the microwave power to the appropriate level [follow the section on establishing the correct micro-rise settings for your microwave, page 35], add a glass of water to the microwave, then heat the sponge for three minutes.  Rest the dough for three minutes.

3.  Return the processor bowl to the processor, and fit the dough hook/blade.  Add all the remaining ingredients (except 1/2 cup of water) and blend well, about 10 seconds.  With the machine running, slowly add the remaining water until the dough forms a ball that cleans the sides of the bowl.  Process for about 2 minutes.

4.  Remove the hook and return dough to bowl (it should be a doughnut shape, evenly distributed around the bowl).  Cover loosely with either a damp tea towel or microwave-proof plastic wrap.

5.  With the glass of water in the microwave, heat the dough in the bowl for three minutes, then rest for three minutes.  Heat for three minutes, then rest for 20 minutes or until the dough has doubled in size.  Lightly grease a glass (or microwave-proof) baking sheet while you wait.

6.  Place the dough on a lightly floured surface and punch down.  Form into a round loaf (about 8 inches/20 cm), set on the glass baking sheet and cover with wax paper.

7.  With the glass of water in the microwave, heat dough for three minutes; rest for three minutes.  Heat dough for three minutes; rest for 15 minutes or until doubled in size.  While waiting, preheat the oven to 425 F (220 C).

8.  Remove dough from the microwave and glaze with the one egg beaten with 1 tablespoon of water.  Bake on the middle rack of the hot oven for 10 minutes.  Lower the temperature to 375 F (190 C) and bake for 20 minutes or until done (the loaf will sound hollow when tapped).

9.  Transfer to a cooling rack.  Once cooled, serve with apple butter.

Microwave apple butter

5 large Granny Smith apples
1/2 cup apple juice
1/2 cup dark brown sugar, firmly packed
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 tablespoon orange juice

1.  Wash apples; remove stems and cores; dice remainder.

2.  Place diced apples and apple juice in a large microwave-proof casserole dish.  Cover and cook on high for 8 minutes.  Keep covered and cook on medium for 7 minutes or until the apples are very soft.

3.  Push through a strainer, discarding skin and seeds.

4.  Add remaining ingredients and cook on high for 2 minutes or until boiling (uncovered).

5.  Allow to cool before use.  This apple butter will keep in the refrigerator for two weeks.

The bread machine cookbook III
by Donna Rathmell German

The recipes in this bread book are spread across a range of flavors and tastes: white and whole grain breads, fruit and vegetable breads, sourdough, as well as spice, herb, coffee cake and dough cycle breads.

The bread machine cookbook III continues to add interesting and original recipes to the collections in volumes I and II.  Recipes are clearly presented and easy to follow, with provision for 1 pound, 1.5 pound and 2 pound loaves in the ingredient lists.

This volume adds detailed sections on both nut breads and toppings and fillings.  A few of the delicious recipes are orange ginger bread, cranberry orange bread, jalapeno corn bread, Anadama bread, and a double chocolate chip bread.

Special mention is made of ingredients for bread as well as the multiple substitutions possible with a bread machine.  Rather than one section on troubleshooting, here the helpful hints and tips to refine loaves are explained throughout the book.

While those new to bread machine baking should probably start with volume I (which covers all the basics), those looking to extend their usual range of flavors and ingredients will thoroughly enjoy The bread machine cookbook III.

The bread machine cookbook II
by Donna Rathmell German

The bread book
by Linda Collister