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
INSTANT-POTATO BREAD
Long ago, Peruvian Indians dried potatoes by stomping on them to press out the mois-
ture, then left them to freeze overnight. The potatoes were later reconstituted in water
over a campfire. When vegetables are dried, their vitamins, flavor, and color remain
intact. Still, I used to dismiss the use of instant mashed potatoes in my breads; I always
used fresh mashed potatoes. But my girlfriend and fellow bread machine baker
Suzanne convinced me to add the instant flakes. The bread tasted so good, especially
the loaves made in the bread machine, that now I always have a box of instant potatoes
in the cupboard. The crumb on potato bread is fluffy and dense, the interior moist, and
the crust crisp. This loaf can be baked on the Quick Yeast Bread cycle since the pota-
toes encourage the yeast. (See your manufacturer’s manual for guidelines for adjusting
the quantity of yeast when using this cycle.) This is a high-domed loaf. Be sure to add
the flour first, to the liquid already in the pan, and then the potato flakes. Otherwise, as
you are measuring the flour, the potatoes will already be soaking up the liquid, and the
result will be a dry dough ball.
1
1
/
2
-POUND LOAF
1
/
2
cup water
2
/
3
cup buttermilk
1
1
/
2
tablespoons olive oil
1
1
/
2
tablespoons dark honey
2
1
/
2
cups bread flour
1
/
3
cup instant potato flakes
1 tablespoon gluten
1
1
/
4
teaspoons salt
1
3
/
4
teaspoons SAF yeast or 2
1
/
4
teaspoons bread ma-
chine yeast
109