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
POLENTA-SUNFLOWER-MILLET BREAD
This is one of my cache of “crunchy munchy” breads with whole millet, which looks so
pretty dotting every slice. The family of common millets is just huge, and the only be-
tween difference the millet we eat and the kind the birds eat is that the bird seed is un-
hulled. Once you feel the great textural additions of millet and the coarse grind of
cornmeal known as polenta, you’ll be adding these grains often. If you find the little
nubs too crunchy, just soak the millet in hot water for fifteen minutes and drain it be-
fore adding to the bread dough.
1
1
/
2
-POUND LOAF
1
1
/
8
cups water
3 tablespoons honey
2 tablespoons sunflower seed oil
2
1
/
2
cups bread flour
1
/
2
cup whole wheat flour
1
/
4
cup polenta
3 tablespoons whole raw millet
3 tablespoons raw sunflower seeds
1
1
/
2
tablespoons gluten
1
1
/
2
teaspoons salt
1
3
/
4
teaspoons SAF yeast or 2
1
/
4
teaspoons bread ma-
chine yeast
2-POUND LOAF
253