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
hour.
Place all the dough ingredients in the pan, adding the starter and yeast with the re-
maining
1
/
2
cup water and the soaked grains. Program for the Dough cycle; press
Start. The dough will initially look very wet. The grains will absorb the extra
moisture during the kneading. 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 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. Knead into a tight round. Spread a thick layer of
flour on the work surface and turn the loaf over so that the bottom side will face
down and the bottom face up. Cover with a clean tea towel and let rise at room
temperature, about 45 minutes.
Twenty minutes before baking, place a baking stone on the lowest rack of the oven,
if desired, and preheat to 400°F. Line a baking sheet with parchment paper and
sprinkle with cornmeal.
Using your dough card, gently slide the loaf off the work surface and turn it over
onto the baking sheet; it will appear to deflate slightly. Immediately place in the
oven.
Bake for 35 to 40 minutes, or until the crust is deep brown and the bread sounds hol-
low when tapped with your finger. Remove from the oven and place on a rack.
Let cool completely before slicing.
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