Free Bread Machine by Beth Hensperger Page A

the machine, and, using heavy oven mitts to hold the handle, carefully remove the pan by pulling it up and out of the hot machine. If your bread pan is thin, set it on the cooling rack and let it stand for 5 minutes to allow the bread to contract slightly from the sides of the pan. Otherwise, remove the bread from the pan immediately by turning the pan upside down and shaking it a few times to release the loaf. Make sure the handle is out of the way so the loaf is not damaged by hitting it as it comes out of the pan. If it does not slide right out, run your rubber spatula around the edges and shake the pan again to dislodge the loaf. If the blade comes off the shaft with the loaf and is still embedded in the bottom of it, remove it by prying it loose with a bamboo chopstick or the handle of a heat-resistant plastic spatula.
    Place the loaf upright on the rack to cool to room temperature before slicing. (Remember that bread technically does not finish baking until it has cooled and the excess moisture created during baking is evaporated, so it will slice and taste different when warm than when cool.)

Delay Timer:
    WHOLE WHEAT CUBAN BREAD
    W hole Wheat Cuban Bread is a simple straight dough, made here using the Delay Timer, which means that you set the machine’s timer to begin the bread-making process fifteen to twenty-four hours (it varies by manufacturer) before you want to have a fresh-baked loaf. You can have fresh bread ready when you wake up in the morning or when you get home from work in the evening. This is convenience at its best. Although the machine can be programmed to bake as long as twenty-four hours after the ingredients are loaded, it is important to note that the shorter the amount of time the ingredients sit in the pan before mixing, the better the bread. The ingredients do interact on a slow basis while they sit in the pan, so a loaf made this way may not have as much volume as the same recipe made on the Basic cycle immediately after loading.
    It is important to add the salt right after the liquid ingredients when using the Delay Timer, a precaution that keeps the salt and yeast separated from each other, as the salt can inhibit the action of the yeast.
    This adaptation of Cuban Bread, made with part whole wheat flour, is easy and delicious.
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1 1 / 2 -POUND LOAF
1 1 / 4 cups water
1 1 / 2 teaspoons salt
1 3 / 4 cups bread flour
1 1 / 2 cups whole wheat flour
1 1 / 2 tablespoons gluten
1 tablespoon sugar
2 1 / 4 teaspoons SAF yeast or 2 3 / 4 teaspoons bread machine yeast
2-POUND LOAF
1 1 / 2 cups water
2 teaspoons salt
2 cups bread flour
2 1 / 3 cups whole wheat flour
2 tablespoons gluten
1 tablespoon plus 1 teaspoon sugar
2 1 / 2 teaspoons SAF yeast or 1 tablespoon bread machine yeast
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    Place the machine on a counter that is outside of main kitchen activity, with plenty of room above to open the lid. Make sure there is room around the machine to use as a work area, and so that steam can evaporate from the machine’s vents.
    When using the Delay Timer, I usually choose a recipe I have made successfully before so that I don’t have to worry about making any adjustments to the dough ball during kneading. Do not use a recipe that calls for any fresh ingredients, such as eggs, milk, butter, cottage cheese, or meats (raw or cooked), including fish. Read the recipe, choose the size of loaf you will make, and assemble your ingredients on the work area. Measure out the water. Fluff your flour to aerate it by stirring it with the handle of a large spoon.
    Take the bread pan out of the oven area of the machine and place it on the counter. Mount the kneading blade(s) on the clean shaft and be sure it is correctly in place.
    Check your manufacturer’s manual or the chart to be certain of the sequence necessary for adding the ingredients to your machine. (Once you have determined the proper order for your machine, follow steps 5 and 6 according to it.)
    Pour the water you have measured into the pan. If you