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
3
1
/
2
cups bread flour
1
/
2
cup whole wheat flour
1 tablespoon plus
1 teaspoon gluten
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread ma-
chine yeast
Pinch of sugar Pinch of salt (see Note)
To make the sponge, place the water, 1 cup of the bread flour, the whole wheat flour,
the gluten, and the yeast in the pan according to the order in the manufacturer’s
instructions. 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 sponge rest in
the machine for 1 hour.
To make the dough, add the remaining 1
2
/
3
cups bread flour (for the 1
1
/
2
-pound loaf)
or 2
1
/
2
cups (for the 2-pound loaf), the sugar, and salt to the sponge in the bread
pan. Set the crust on dark and program for the French Bread cycle; press Start.
The dough ball will be moist and a bit slack.
When the baking cycle ends, immediately remove the bread from the pan and place it
on a rack. Let cool to room temperature before slicing. This bread keeps for 3
days at room temperature.
NOTE:
With a medium-sized hand, a two-finger pinch is about 1
1
/
6
teaspoon and a three-fin-
ger pinch will be about double that amount. Use the amount that suits your palate.
VARIATION
Pane Toscana with Green and Black Olives
For the 1
1
/
2
-pound loaf:
384