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
There is often a European, Crisp, or Home made setting for the same purpose. This
cycle has become the new rage in bread machine baking. Use this setting for crusty
country breads with no fat or sugar that need longer rising times, giving the yeast a
good long while to do its work. (Older National machines have this cycle lasting seven
hours, which would bring a smile to the face of a traditional baker from France.) This
is also the setting to use for sourdough breads made with yeast. The baking tempera-
ture is at the high end, about 325°F. The breads baked on this cycle are crisp crusted
with a fine-textured, chewy inner crumb. Some bakers like a dark crust on their coun-
try breads.
QUICK YEAST BREAD
While the newer models have this cycle as an option within the Basic, Whole Wheat,
and Dough cycles, some older models have it as a separate cycle. Also known as Bake
(Rapid), Turbo, Quick Bake, or just Quick, this program is specifically designed for
use with fast-acting (instant) or quick rise yeast. This cycle skips the second rise, short-
ening the entire cycle time by forty-five minutes to one hour. You can make virtually
any yeast bread recipe on this cycle. See your manufacturer’s manual to find out how
to adjust the yeast. When using this cycle, it is very important that the ingredients be at
room temperature when you put them in the machine. The time the yeast has to work is
already shortened; having the ingredients slightly warm at the start ensures that the
yeast will get activated right away. In general, this shortened cycle does still give you a
very nice loaf of bread. This cycle, or the One Hour cycle, is the one to use for gluten-
free yeast breads (Gluten-Free Breads), since these doughs require less rising time.
Note that this cycle is not the same as the Quick Bread cycle.
ONE HOUR
The One Hour cycle is a second type of abbreviated cycle that, as its name implies,
produces bread in one hour. Even faster than the Quick Yeast Bread (or Rapid) cycle,
the One Hour cycle cuts out more than one rise. It, too, requires the use of fast-acting
(instant) or quick-rise yeast. Your manufacturer’s manual will tell you how to adjust
the yeast in a recipe for this cycle. I find that there is a loss in flavor and keeping qual-
ity to breads made on this cycle, so I don’t recommend using it. The One Hour cycle
can be used in place of the Quick Yeast cycle though when making gluten-free yeast
breads (Gluten-Free Breads).
BAKE ONLY
In newer machines there is sometimes a Bake Only cycle so that a dough that has been
prepared on the Dough cycle can be shaped and then returned to the bread machine for
baking. You could use Bake Only for a cinnamon swirl bread, or for baking a hand-
mixed or a commercial dough. This is the setting to use if you made a dough and
planned to bake it in a regular oven, and, well, changed your mind. The Bake Only
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