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
2
1
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2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place the bread machine on a counter that is outside of main kitchen activity, with
plenty of room above to open the lid. Make sure there is room around the machine
to use as a work area, and so that steam can freely evaporate from the machine’s
vents.
Read the recipe, choose the size of loaf you will make, and assemble your ingredi-
ents on the work area. For this recipe, this would mean your measuring cups and
spoons, butter which you have cut into pieces, bread flour, nonfat dry milk, sugar,
gluten, salt, and bread machine yeast. Measure out the water. Let the ingredients,
including the liquids, come to room temperature. Fluff your flour to aerate it by
stirring it with the handle of a large spoon. (If your recipe called for extras, such
as nuts or raisins, you would want to toss them with a bit of flour and have them
ready too.)
Take the bread pan out of the oven area of the machine and place it on the counter.
Mount the kneading blade(s) on the clean shaft and be sure it is in place correctly.
Check your manufacturer’s manual or see the chart to be certain of the sequence for
adding ingredients to your machine. Most machines require the liquids to be
added first, then the dry ingredients, and then the yeast, so that is the order in
which the ingredients are given for the recipes in this book. (The ingredients are
also grouped according to liquid, dry, and yeast, so it is easy to change the order if
your machine calls for the dry ingredients first. Simply switch around the cate-
gories.) Once you have determined the proper order for your machine, follow
steps 5, 6, and 7 according to it.
Pour the water you have measured into the pan. If you are using a Welbilt machine,
add 2 additional tablespoons of liquid. Add the honey and room-temperature but-
ter pieces (the size of the pieces is not important), dropping them right into the
water; they will be distributed into the dough with the action of the kneading
blade.
Measure and add the dry ingredients, in the order they are given, adding the exact
amount of flour, powdered dry milk, wheat germ if you are using it, sugar, gluten,
(seasonings, if they had been in this recipe), and salt. Do not add the yeast yet.
Don’t worry about mixing anything; just pour the ingredients in.
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