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
1
3
/
4
cups whole wheat flour
1
1
/
4
cups bread flour
1 cup brown rice flour
2 tablespoons nonfat dry milk
2 tablespoons gluten
2 teaspoons salt
1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon
plus 1
1
/
2
teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s in-
structions. Set crust on dark and program for the Whole Wheat cycle; press Start.
(This recipe may be made using the Delay Timer.)
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.
Bread Machine Baker’s Hint: Dough Enhancers
Bread machines seem to produce the best results with the addition of dough
“enhancers” or “conditioners,” which are simply ingredients that help the
loaf rise high and even. Professional bakers have used these ingredients, like
gluten, malt powder, ascorbic acid, and lecithin, for a long time, and bread
machine recipes respond well to the extra punch. Commercial bread machine
mixes contain dough conditioners to assure consistent results. Although this
is new terminology for home bakers, it is good information to have in case
your loaves are not turning out the way you want them to. As you have al-
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