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
BARLEY BREAD
Barley bread is not a bread most people commonly make. But barley flour gives con-
siderable sweetness to a loaf, so you will find it as a minor ingredient in a number of
my breads. Barley breads are rich in history; every civilization seems to have had one.
The Egyptians celebrated Osiris, their god of agriculture, who grew barley watered
with the sacred waters of the Nile. Early Greeks made wine-soaked breads combining
barley, raisins, pomegranate seeds, and pine nuts. Thick slices of heavy barley bread
were dipped in wine for breakfast in the Middle Ages. And barley bread dipped in
water and salt has long been a food of religious penance for cloistered monks. I think
you’ll find this modern version just right for toast and jam.
1
1
/
2
-POUND LOAF
1 cup plus 3 tablespoons water
2 tablespoons light brown sugar
2 tablespoons vegetable oil
2
1
/
4
cups bread flour
1
/
2
cup barley flour
1
/
4
cup whole wheat flour
3 tablespoons dry buttermilk powder
1 tablespoon plus 2 teaspoons gluten
1 teaspoon ground cinnamon
1
1
/
2
teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread ma-
chine yeast
2-POUND LOAF
264