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
PANE BIGIO Makes 2 round loaves
Bigio translates to “gray,” and this loaf with a small percentage of whole wheat flour
and bran does have a grayish-brown cast when baked. Pane bigio, the Italian counter-
part to the French pain de campagne, is a nice, simple country bread, best eaten fresh,
within a few hours of baking.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1
1
/
4
cups warm water
1
/
2
cup Two-Week Biga
1 teaspoon SAF yeast or 1
1
/
2
teaspoons bread machine
yeast
2
1
/
8
cups bread flour
3
/
4
cup whole wheat or graham flour
2 tablespoons bran or wheat germ
1 teaspoon gluten with vitamin C added
1
1
/
2
teaspoons salt
1
/
4
cup yellow cornmeal, for sprinkling
Place all the dough ingredients in the pan according to the order in the manufac-
turer’s instructions, adding the starter and yeast with the water. Program for the
Dough cycle; press Start. The dough will be smooth, slightly moist and sticky,
and a bit soft. Don’t 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 fin-
ger. Set a timer for an hour and let the dough rest another hour in the machine.
Line a baking sheet with parchment paper and sprinkle with cornmeal. When the
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