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
3
/
4
cup water
2
1
/
2
tablespoons balsamic vinegar
7
/
8
cup sour cream
3 tablespoons dark honey or molasses
3 tablespoons vegetable oil
2
1
/
2
cups bread flour
1
1
/
2
cups dark rye flour
1
1
/
2
tablespoons instant potato flakes
1 tablespoon plus
2 teaspoons gluten
1 tablespoon plus
1 teaspoon caraway seeds
1
1
/
2
teaspoons ground coriander seeds
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine
yeast
Place all the ingredients in the pan according to the order in the manufacturer’s in-
structions. Set crust on medium and program for the Basic or Whole Wheat cycle;
press Start. (This recipe is not suitable for use with the Delay Timer.) The dough
ball will be well shaped, but tacky and spread like a puddle during the risings.
When the baking cycle ends, immediately remove the bread from the pan and care-
fully place it on a rack. Let cool to room temperature before slicing.
Milling Your Own Whole-Grain Flours
While some owner’s manuals recommend against using home milled flours
because their density can alter crucial recipe measurements, once you have
become familiar with your machine there is no reason you can’t use your
own milled flours and make the necessary adjustments to the liquid-flour
balance. Owning and operating a home kitchen grain mill is an investment in
time and money, but many bakers swear by it, opting for a bit more labor in
exchange for the added flavor and nutrition. Since excellent commercial un-
bleached and stone-ground flours are widely available today, this really is a
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