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
cooked. This can also be made with apples. Serve with a pitcher of heavy
cream on the side.
Two 1-inch-thick slices homemade white or whole wheat
egg bread
1
/
2
cup light brown sugar
1
/
4
cup sugar
2 teaspoons ground cinnamon
1
/
2
teaspoon ground allspice
1
/
4
teaspoon ground cloves
8 firm pears (2
1
/
2
pounds), such as Bartlett or Bosc,
peeled, cored, and sliced 1 inch thick
3 tablespoons fresh lemon juice
1
/
4
cup apple or pear juice, or water
1
/
3
cup unsalted butter, cut into pieces
Preheat the oven to 375°F. Butter an 8-by-8-inch shallow baking dish.
Place the bread in a food processor and pulse to coarse crumbs; you will
have about 1
1
/
2
cups.
Combine the crumbs, sugar, and spices in a bowl. Toss the sliced pears
with the lemon juice in another bowl.
Sprinkle the baking dish with 3 tablespoons of the spiced crumbs. Top with
half of the pears and pour the juice or water over. Top with half of the re-
maining spiced crumbs; dot with 3 tablespoons of butter. Top with a final
layer of fruit, crumbs, and butter pieces.
Bake for 35 to 40 minutes, or until bubbly and the fruit is cooked. Cool
slightly and serve warm.
140