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
timer rings, turn the dough out onto a lightly floured work surface. Divide the
dough into 2 equal pieces, and using your dough card, gently knead each into a
ball. Place the balls on the baking sheet a few inches apart. Cover with a tea towel
and let rise until doubled in bulk, about 45 minutes.
Twenty minutes before baking, place a baking stone on the lowest rack of the oven,
if desired, and preheat to 425°F.
Sprinkle the top of each loaf with flour and rub in. Slash a crosshatch or triangle into
the tops, no more than 14 inch deep. Bake for 30 to 35 minutes, or until the crusts
are deep brown, very crisp, and sound hollow when tapped with your finger. I in-
sert an instant-read thermometer into a soft crease on the side; it should read about
200°F. Remove from the oven and place the loaves on a rack. Let cool completely
before slicing.
Pain de Campagne from a Vermont Kitchen
Brinna Sands of King Arthur Flour is an avid bread machine baker and stu-
dent of traditional baking techniques, so I asked her to contribute a recipe for
this book. She sent me a three-page recipe for a European-style country
bread in prose form. It was so evocative of the stream of consciousness of a
philosophical baker, that I decided to include it for you just as she sent it.
Brinna measures her ingredients in a very different manner than the rest of
the recipes in this book, so I have included regular measurements should you
find hers daunting.
Brinna Sands’s Pain de Campagne I’m hoping that if I commit this
recipe to print, as it stands now, that I will stop obsessing about it and be
able to move on. What I’m really afraid of is that, even then, I may not
want to move on because this bread has become, for better or worse, our
current daily bread. The struggle I’m having is that it flies in the face of
all the whole grains, levains, and starters I’ve been committed to over
the years. It is, after all, a primarily white, yeast-leavened, bread-ma-
chine kneaded loaf that is the antithesis of all things I used to hold im-
portant. But I love it. Everyone loves it. It’s terrific right out of the oven,
a half an hour out of the oven, the next day, the day after that, and fi-
nally as toast, bread pudding, strata, croutons, crumbs. … What makes
it so compelling? Try it and see. I’m not sure I have the answer.
The Day Before Baking
407