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
For the poolish:
1
1
/
3
cups water
1
/
2
3 cups organic bread flour
1
/
3
teaspoon SAF or bread machine yeast
For the dough:
1
/
2
cup water
1
1
/
2
teaspoons SAF yeast or 2 teaspoons bread machine
yeast
2
2
/
3
cups organic bread flour
1
1
/
2
tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
To make the poolish starter, place the water, flour, and yeast in the bread pan. Pro-
gram for the Dough cycle, and set a kitchen timer for 10 minutes. When the timer
rings, press Stop and unplug the machine. Let the starter sit in the machine for
about 6 hours.
To make the dough, combine the water and the yeast, stirring to dissolve. Pour into
the bread pan with the poolish and add the flour, sugar, gluten, and salt. Set crust
on dark and program for the French Bread cycle; press Start. (This recipe is not
suitable for use with the Delay Timer.) The dough ball will be slightly wet and
slack, but smooth and elastic.
When the baking cycle ends, check the bread. If the crust is still pale and loaf is not
done, reset for Bake Only for 12 minutes longer. When the bread is done, imme-
diately remove it from the pan and place it on a rack. Let cool to room tempera-
ture before slicing.
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