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
What you, the baker, must do:
Select a recipe
Assemble the equipment and ingredients on your workspace
Measure the raw ingredients into the bread pan
Program the control panel and press Start to begin the process in the machine
Check the dough consistency and adjust if necessary
What occurs inside the machine:
Mixing of the dough
Kneading
First rise
Deflation of the dough/Punch Down
Second rise
Deflation of the dough/Shape
Third rise
Baking
Bread is kept warm or cooled
MIXING THE INGREDIENTS/MIX AND KNEAD 1
When baking without the use of a bread machine, the mixing—the combining of liquid
and dry ingredients—may be done by hand, using the dough hook of an electric mixer,
or by a food processor. The bread machine has a slow clockwise rhythm that blends the
dough properly, turning for about three minutes (if the blade was turning more vigor-
ously at this point, flour would be flying up against the lid and over the sides onto the
heating element). The yeast gets distributed and moistened during this mixing. The
gluten in the flour begins to be moistened by the liquids, and all the ingredients be-
come evenly distributed. The dough can look anywhere from batter like to dry and
crumbly at this point, depending on the recipe, and there may be lots of lumpy, unin-
corporated bits of flour in the corners of the pan; this is okay. In the center of the mass,
around the blade, there will be the beginnings of a dough ball coming together. I often
look in at the dough during this step and scrape down the sides if there is a lot of flour
in the corners of the pan. The mixing and kneading mechanism of the machine is very
carefully engineered. There seems to me to be no great difference in the texture or fla-
vor of loaf-style breads made in the bread machine from breads made by other appli-
ance-aided means. In bread machine baking, the initial knead, Knead 1, is more or less
an extension of Mix. It is not until Knead 2 that the kneading blade begins to rotate
very fast.
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