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
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2
cup mixed dried fruit bits 2 tablespoons currants
1
/
3
cup toasted slivered almonds
To make the dough, place the ingredients, except the raisins, in the pan according to
the order in the manufacturer’s instructions. Set crust on medium and program for
the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suit-
able for use with the Delay Timer.) Set a kitchen timer for 5 minutes. When the
timer rings, open the lid and add the dried fruit and almonds. Close the lid.
When the baking cycle ends, immediately remove the pan from the machine and
place it on a rack. Let cool for 10 minutes before removing the loaf from the pan.
Place it on a rack with a plate underneath.
To make the lemon glaze, combine the confectioners’ sugar, butter, and lemon juice
in a small bowl. Immediately pour over the top of the loaf, letting it dribble down
the sides. Let cool to room temperature before slicing.
For the lemon glaze:
1 cup sifted confectioners’ sugar
1 tablespoon melted butter or margarine
2 to 3 tablespoons fresh lemon juice, heated
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