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
FRENCH WHOLE WHEAT BREAD Makes 1 long loaf
The French like 100 percent whole wheat breads, too, but their version looks a lot dif-
ferent than American loaves. I like to call this loaf, known as pain complet, a torpedo,
since it is elongated and pointed at the ends, dense and crusty. It is made just like a
classic baguette, but with a richer dough, and ends up with a moist, tight crumb. This
loaf is a favorite with French bakers, who sometimes add nuts, raisins, currants, or
chopped dried apricots (my favorite) to make a good fruit bread for breakfast. The
dried fruit adds a tart sweet flavor to the unsweetened dough. Made with nuts, it is es-
pecially nice with cheese and salads. As with all French breads, eat this within a few
hours of baking to savor its inherent appeal.
1
1
/
2
-OR 2-POUND-LOAF MACHINES
1
1
/
4
cups plus 1 tablespoon buttermilk
1
/
2
cup water
2
1
/
2
cups whole wheat flour
1
/
2
cup whole grain spelt flour or additional
1
/
2
cup
whole wheat flour
1 tablespoon gluten with vitamin C
1
1
/
2
teaspoons salt
1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon
plus 2 teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s in-
structions. Program for the Dough cycle; press Start. The dough ball will be
sticky, but very springy when you press your finger into the dough. Do not add
any more flour at this point. The dough will smooth out during the kneading.
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