Curtis Stone Bread Machine Recipes

HOMEMADE WHITE BREAD

Steps:

• Preheat oven to 185C fan-forced. Spray the inside and the underside of the lids of two 10cm-deep, 12cm x 24cm Pullman loaf tins with sliding lids with non-stick cooking spray. If you don't have Pullman loaf tins, use two 7cm-deep, 12cm x 24cm loaf tins.
• Combine flour, sugar and salt in a bowl and set aside. Combine milk, yeast and 565gm water in the bowl of an electric stand mixer fitted with a dough hook, add flour mixture and mix on low speed until dough comes together (2-2½ minutes). Add butter and mix on medium-high speed until the dough is smooth and pulls away from the sides of the bowl (4-5 minutes). Transfer to a large, lightly oiled bowl, cover with plastic wrap and rest at room temperature until doubled in size (30 minutes), then knead on a lightly floured surface to rid the dough of any gases. Divide dough in half (about 800gm per half), shape each into a 20cm long log and transfer to prepared tins. Cover with plastic wrap and place in a warm area until dough rises about 1.5cm from the tops of the tins (30-40 minutes). If you're using regular loaf tins, let the dough rise until it almost touches the plastic. Remove plastic wrap and stand dough at room temperature for 10 minutes.
• Carefully slide lids onto tins and bake for about 25 minutes. Remove lids and continue baking until the bread is a deep golden colour (12-15 minutes; you can check the internal temperature with a probe thermometer - it should be 93C-98C). If using regular loaf tins, lightly brush tops of loaves with eggwash and bake uncovered until the bread is a deep golden colour (30-35 minutes). Turn bread out of tins onto a wire rack to cool completely. Homemade white bread can be baked up to a day ahead, then wrapped tightly in plastic wrap and stored at room temperature.

CINNAMON SWIRL BREAD FOR THE BREAD MACHINE

Steps:

• Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes.
• Mix walnuts, brown sugar, and cinnamon in a bowl.
• Divide dough in half and roll each half into a rectangle about 9x14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed.
• Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise until nearly doubled in size, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.