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
PAGNOTTA Makes 1 large loaf
Pagnotta translates simply to “round loaf.” It is a floury country bread I adore. It has
a very crisp knobby crust and moist, dense interior that reminds me (even though this
is not a sourdough bread) of my favorite bread made by Boudin—at this writing the
last big commercial sourdough bakery in San Francisco’s North Beach—which bakes
in the Italian tradition. The rustic shape turns out a bit different with every baking. The
aroma of this bread is very grain-rich, so the flour you use is of utmost importance.
You can also use this dough to make a dozen pagnottine, square rolls, for guests. See
Technique: How to Shape and Bake Italian Dinner Rolls.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1
2
/
3
cups warm water
1
/
2
cup Two-Week Biga
3
/
4
teaspoon SAF yeast or 1
1
/
4
teasoons bread machine
yeast
3
3
/
4
cups bread flour
1
1
/
2
teaspoons salt
Place all the ingredients in the pan, according to the order in the manufacturer’s in-
structions, adding the starter and yeast with the water. Program for the Dough
cycle; press Start. The dough will be shiny, very moist to the point of being
slightly sticky, and soft. Don’t be tempted to add more flour. When the machine
beeps at the end of the cycle, press Stop and unplug the machine. Gently deflate
the dough with your finger. Set a kitchen timer and let the dough rest for another
hour in the warm environment of the machine.
Turn the dough out onto a lightly floured work surface. Using your dough card, fold
the edges over into the center. You can add another tablespoon or two of flour as
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