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 tablespoons olive oil
4 cups bread flour
2
/
3
cup yellow cornmeal
3 tablespoons sugar
2 tablespoons gluten
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine
yeast
1
1
/
2
cups canned hominy, rinsed
Place all the ingredients, except the hominy, in the pan according to the order in the
manufacturer’s instructions. Set crust on dark and program for the Basic or Fruit
and Nut cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the
hominy.
When the baking cycle ends, immediately remove the bread from the pan and place it
on a rack. Let cool to room temperature before slicing.
The Baker’s Glossary of Specialty Flours and Grains
Barley Flour
Barley has a chewy texture and a mild, sweet flavor. Hulled pearl barley can
be toasted and rolled into barley flakes, which are used like rolled oats, or
ground into a low-gluten flour with a grayish color. Use a small proportion
(1 cup of barley flour to 5 cups of wheat flour, or 20 percent barley flour, at
the most) for a slightly bitter, moist-crumbed bread that is excellent toasted.
Of course, smaller proportions of barley flour can also be used. The crusts of
barley breads bake up a tan color and tend to harden as they cool. Barley
combines well with the flavors of orange, rye, and whole wheat.
Buckwheat Flour
Small amounts of buckwheat flour combined with wheat flour make a sur-
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