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
POLISH BEER RYE BREAD
Rye breads are so inherent to the cuisine of Poland that the word chleb, which trans-
lates to “bread,” is what every loaf that has even a small amount of rye flour in it is
called. Since my tester Mary Anne is Polish and rye breads are her favorite, we had to
make a rye that combined the complex rye flavor with a very savory sourdough-like
aroma during baking, just like in a professional bakery. This is a very light rye, so it is
good for sandwiches. This bread garners raves!
1
1
/
2
-POUND LOAF
1 cup (8 ounces) beer
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon butter, melted
1 tablespoon minced raw shallot
2 cups bread flour
3
/
4
cup light or medium rye flour
1
/
4
cup whole wheat flour
2 tablespoons yellow cornmeal
2 tablespoons gluten
2 teaspoons caraway seeds
1
1
/
2
teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon
bread machine yeast
2-POUND LOAF
234