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
mediately place in the hot oven.
Bake for 12 minutes. Reduce the oven temperature to 375°F and bake for an addi-
tional 25 to 30 minutes, or until the crust is deep brown, very crisp, and the loaf
sounds hollow when tapped with your finger. I insert an instant-read thermometer
into a soft crease on the side; it should read about 200°F. Remove the bread from
the oven and place it on a rack. Let cool completely before slicing.
Place all the dough ingredients in the bread pan according to the order in
the manufacturer’s instructions. Use 3 cups of the flour at first, adding more
as needed, depending on the consistency of your starter. Program for the
Dough cycle; press Start. The dough ball will be firm, then get shiny and
soften. When the machine beeps at the end of the cycle, press Stop and un-
plug the machine. Gently deflate the dough with your finger. Let the dough
rest for another 3 hours in the environment of the machine. If it is rising
slowly, I have left it in there for up to 8 hours. Check by poking with your
finger; it will be springy.
Turn the dough out onto a lightly floured work surface. Using a dough
card, fold the edges over into the center to make a round loaf, adding flour as
needed to prevent sticking. Spread a thick layer of flour on the work surface
and turn the loaf over so that the smooth side will be face down in the flour.
Cover with a clean tea towel and let rest at room temperature for about 1
hour.
Knead the loaf into a tight round again to deflate it. Line an 8-inch round
bowl or colander with a clean tea towel. Sprinkle heavily with flour. Place
the round of dough in it, smooth side down. Wrap tightly with plastic wrap
and refrigerate for 12 to 24 hours. It will rise slowly.
Bread Machine Baker’s Hint: Reheating Bread
Reheat bread in a 350°F oven. Place the unsliced loaf, au naturelor wrapped
in aluminum foil, in a preheated oven for 10 to 15 minutes to crisp the crust.
It should just heat through. Sliced breads and rolls reheat best when wrapped.
You can also reheat bread in a micro wave oven. Place an unwrapped loaf or
slice on a paper towel. Microwave on medium-high only until slightly warm,
about 15 seconds. If bread or rolls are overheated in the oven or in a micro
wave, they will become hard and tough as they cool.
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