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
Take your bread machine pan, uncover it if it’s covered,
and put it back on your scale. Add:
12 ounces (1
1
/
2
cups) water
1
1
/
5
ounces (
1
/
4
cup) pumpernickel or whole rye meal
15 to 16 ounces (approximately 3
1
/
4
to 3
1
/
2
cups) un-
bleached all-purpose or bread flour
Scant tablespoon salt
1
1
/
2
teaspoons instant yeast (SAF yeast or 2 teaspoons
bread machine yeast, not rapid-rise)
Put the pan back into the machine and set it on the Dough cycle. After it’s
had a chance to mix, get in there with a rubber spatula and scrape any residue
off the sides of the machine and incorporate it into the dough. After the ma-
chine has finished its cycle, let the dough continue to rise until it has just
crowned over the top of the pan.
Turn the dough out onto a lightly floured board, and, with
the help of a bench knife or bowl scraper, fold the edges of the dough into
the center, gently pressing out the accumulated gases. Turn it over and shape
it into a round loaf, tucking the edges into the middle of the bottom until it’s
neat and tidy and well shaped.
Rising and Baking
If you have a baking stone in your oven, you can bake your loaf right on the
stone. To do this, place the shaped loaf on a piece of flour-dusted parchment,
cover and let rise until it’s well developed, an hour or more. Twenty minutes
to a half hour before you want to bake your bread, preheat your oven to
450°F. Just before the bread goes into the oven, slash the top in whatever art-
ful way you wish. This allows the loaf to continue to expand in the oven
without shredding and gives it your signature appearance. If you don’t have a
stone, place your shaped loaf on a baking sheet or a dark pizza pan that’s at
least
1
/
2
inches in diameter.
You’ll develop a much better crust if you can add steam to
the oven for the first few minutes the bread is baking. This can be done either
by spraying the loaf fairly copiously with water before it goes in, or by plac-
ing a metal pan under the baking stone or rack you want to bake the bread
on, allowing it to preheat with the oven. Pour a half to 1 cup of very hot
water in the pan just before you slide in your loaf. Be very careful. Steam
can burn. Good oven mitts are very useful here.
Bake the bread for about 45 minutes. Keep an eye on your
loaf. If it seems to be browning too much, turn the heat down and continue
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