Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
FRENCH BREAD
French bread is characterized by a crisp crust, nice volume, and a close-grained,
chewy texture. It is distinctly different from a white bread made with milk, honey, and
butter. The addition of egg whites makes for an extra crispy crust. If you are going to
make this bread using the Delay Timer, be sure to use powdered egg whites (see The
Right Ingredient: About Eggs), which perform just like fresh egg whites when whipped
with cold water. This loaf is best when eaten slightly warm, or at room temperature
within eight hours of when it is baked—there is no fat in it to help keep the bread
moist, and the flavor changes when it is day-old. This is an excellent loaf with all the
characteristics of traditional French bread except its shape. If you would like to turn
this dough out before baking and shape it into long loaves to bake in the oven, prepare
it on the Dough cycle and refer to Technique: Shaping Long Loaves of Pain de Paris
for Oven Baking.
1
1
/
2
-POUND LOAF
2 large egg whites
1 cup water
3 cups bread flour
1 tablespoon gluten
2 teaspoons sugar
1
3
/
4
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine
yeast
2-POUND LOAF
2 large egg whites
1
1
/
4
cups water
100