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
LEVAIN LOAF Makes 2 small loaves
This is my version of Karen Mitchell’s pain du vin. The amount of flour this loaf will
take depends on the consistency of your starter. If your starter is soupy, it will take a
bit more; if it is very sticky, it will take less. You can opt not to use the yeast, but plan
on doubling your rising times.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
For the sponge:
1 cup lukewarm bottled mineral water
1
/
2
cup Grapeyeast Natural Starter or other sourdough
starter
1
/
2
teaspoon bread machine yeast
3
/
4
cup bread flour
3
/
4
cup whole wheat flour
For the dough:
Sponge, above
1 teaspoon SAF or 1
1
/
2
teaspoons bread machine yeast
1
3
/
4
cups bread flour
1
1
/
2
teaspoons fine sea salt
Yellow cornmeal, for sprinkling
To make the sponge, place the water, starter, and yeast in the bread pan. Add the
flours on top. Program for the Dough cycle; press Start. Set a kitchen timer for 10
minutes. The sponge will be very wet and sticky. Don’t be tempted to add more
flour. When the timer rings, press Stop and unplug the machine. Let rest at room
temperature in the machine for 24 hours.
453