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the flour in the best way possible to isolate the yeast. For example, if you put the liquids in first, put the salt to the side, and slide the flour into the center of the bucket in a cone shape. Make a small crater in the top. Carefully spoon the yeast into the crater, taking care not to let any roll down the side. Put the bucket in gently. If the yeast gets into the liquid, it activates ahead of time, which can give an off flavor or even keep the loaf from rising well.

If you have programmed out the preheat, put it back! It’s a big help with timed loaves.

Adding Goodies

CINNAMON GLAZE

2 tablespoons butter

3 tablespoons brown sugar

1 teaspoon cinnamon

Here are some fine combinations for fancy loaves, starting from the “Basic” recipe. We like to include egg and milk as part of the liquid ingredients because they lighten the loaf while mellowing the wheaty flavor so that the “extras” have a stronger voice.

RAISINS AND NUTS

Raisins (with or without walnuts, pecans, or filberts) need no advertising. Chop the nuts raisin-size, and toast them lightly, if you like, for extra flavor.

ONE-POUND 1 ½-POUND TWO-POUND

⅓ cup raisins ½ cup raisins ¾ cup raisins

¼ cup nuts ⅓ cup nuts ½ cup nuts

Because cinnamon can combine oddly with yeast, giving an off flavor, we suggest holding it to the end, and glazing your raisin loaf with this delicious mixture. Heat the ingredients together, letting them come just to the boil, then brush the crust after the loaf has baked.

CHEESE, NUTS, OLIVES

Firm, flavorful cheese—Asiago, Gruyère, sharp Cheddar—cut into raisin-size squares, makes a delicious addition along with favorite herbs, or with walnuts, for dinner bread or rolls. Cheese has more impact if it stays in chunks, so we don’t suggest grating.

ONE-POUND 1 ½-POUND TWO-POUND

½ cup cheese ¾ cup cheese 1 cup cheese

⅓ cup walnuts ½ cup walnuts ¾ cup walnuts

Other savory goodies—olives, toasted pine nuts, sun-dried tomatoes, roasted peppers, chilis, and favorite herbs—make delicious additions, too, when artfully combined. Soft items should be added just before the final rising period.

Date-Pecan Bread

TWO-POUND LOAF

1 cup dates (½ pound)

¾ cup chopped pecans

3 tablespoons maple syrup

1 ½ cups (12 fluid ounces) warm water (90–100°F)

3 tablespoons oil

3 ¾ cups whole wheat flour

1 ½ teaspoons salt

2 teaspoons yeast

1 ½-POUND LOAF

¾ cup dates

½ cup chopped pecans

2 tablespoons maple syrup

1 cup + 2 tablespoons (10 fluid ounces) warm water

2 tablespoons oil

3 cups whole wheat flour

1 ¼ teaspoons salt

1 ½ teaspoons yeast

ONE-POUND LOAF

½ cup dates

⅓ cup chopped pecans

1 ½ tablespoons maple syrup

¾ cup (12 fluid ounces) warm water

1 tablespoon oil

1 ¾ cups whole wheat flour

¾ teaspoon salt

1 teaspoon yeast

This splendid special-occasion bread smells wonderful baking, and tastes divine. A top favorite with an even, moist crumb and rich flavor, its crust is thin, crispy, and deeply colored. Makes excellent soft rolls.

Dates should be firm but not hard. Cut them into ½ pieces and set aside. Toast the pecans lightly for extra flavor, and set aside to cool.

Put the other ingredients into the machine and set to whole wheat, light crust, or else select sweet setting, and start machine. When kneading has progressed a few minutes, stop to evaluate the dough, and correct with a little additional flour or water to make a firm, soft dough ball.

If you want the dates and pecans to meld somewhat into the dough, add them when the machine signals for extras. If you prefer that they remain big and chunky, wait until just before the last rise. Remove the dough and roll it out on a lightly floured countertop. Distribute the dates and nuts evenly over the dough, and press them in firmly. Roll up, incorporating as little air as possible. Press the dough into the bread pan. (You can remove the paddles at this stage, if you want to. Grease the pegs! They aren’t nonstick.) Either way, you’ll have delicious bread.

When the loaf is done, gently