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 dough:
1
/
3
cup water
1
1
/
3
cups bread flour
2 tablespoons light brown sugar
2 teaspoons salt
1
/
4
teaspoon SAF yeast or
3
/
4
teaspoon bread machine
yeast
To make the chef starter, place all the starter ingredients in the bread pan. Program
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 bread machine for 8
to 12 hours. The thick batter will smell pleasantly sour.
To make the levain, place the water, flours, and yeast in the bread pan with the bub-
bly chef starter. Program for the Dough cycle, and set a timer for 7 minutes. When
the timer rings, press Stop and unplug the machine. You will have a beautiful,
shiny dough ball that is very sticky and flecked with bits of rye. Let the sponge sit
in the bread machine for 3 hours. Check halfway through in case it fills the entire
pan and you need to stir it down. It will lighten as it rises, filling the pan.
To make the dough, place all the dough ingredients in the bread pan with the levain.
Program for the Dough cycle; press Start. The dough will be shiny and very
moist. Don’t be tempted to add more flour. There will be a definite fresh fer-
mented smell.
Line a baking sheet with parchment paper. When the machine beeps at the end of the
cycle, press Stop and unplug the machine. Turn the dough out onto a lightly
floured work surface. Knead the very soft dough for 2 to 3 minutes by hand,
adding another 1 or 2 tablespoons of flour just to have the dough hold its shape; it
will still be soft. Divide in half to make 2 equal portions and shape into 2 tight
rounds. Place the loaves on the baking sheet. (Or shape to fit a long or round
cloth-lined basket lightly dusted with flour for rising before turning out onto a
prepared baking sheet or onto the hot baking stone.) Cover the dough loosely with
a clean tea towel and let rise for about 1 hour in the refrigerator.
Twenty minutes before baking, place a baking stone on the lowest rack of the oven,
if desired, and preheat to 425°F. (Optional: To form a crisp crust, 15 minutes be-
fore baking, pour hot water into a broiler pan and place the pan on the bottom
rack to steam the oven for the initial baking period.)
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