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
might prevent them from preparing bread by hand, and lots of folks, especially men,
who love the fact that baking good bread now includes the chance to program digital
commands similar to their VCRs. The bread machine has won over many people al-
ready skilled at baking by hand, but it has also reached many who were not inspired to
learn to bake bread by an older method. Through the bread machine they were intro-
duced to, and are now hooked on, the evocative aroma, taste, and texture of homemade
bread.
As someone who was professionally trained as a baker and worked in
the field for twenty-five years, naturally I always encouraged fledgling bakers to make
bread by hand, using their senses to become familiar with yeast doughs. Once, while
teaching a class in this manner, I was approached by a student who was older. “Are
you telling me that I can’t make bread?” she inquired as I proselytized on the hand-
crafted technique. “I have crippling arthritis and I love to bake. I use either the food
processor or the bread machine, and I love the bread I make.” She gave me pause to
think. Then and there I adapted my opinions and decided that whatever tool could en-
able a person to make good bread was fine. I began making doughs with an electric
mixer, a food processor, and ultimately the bread machine. I found that the practical,
mystical, and spiritual elements that make baking satisfying remain the same no matter
how you get to the finished loaf.
I have found that bread machine baking is a type of baking unto it-
self. When you bake with a machine, the technical part of the process is taken out of
your hands, which may cause experienced bakers to be concerned about the quality of
the loaf that will be produced. But I found, once I began to allow bread machine bak-
ing to stand on its own merits and ceased comparing the process to making bread by
hand, that the bread machine gave me the freedom to endlessly create and improvise
on a few fundamentals. I began to really enjoy the results, too—the wonderful bread!
The loaves are different, perhaps, than handmade loaves, but they are beautiful and de-
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