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
1
1
/
4
teaspoons fresh grated nutmeg
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine
yeast
Place all the ingredients in the bread pan according to the order in the manufacturer’s
instructions. Set crust on dark and program for the Basic cycle; press Start. (This
recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it
on a rack. Let cool to room temperature before slicing.
Bread Machine Baker’s Hint: Preserving Fresh Herbs
Culinary herbs are defined as “the fragrant leaves of soft-stemmed plants.”
Growing your own means having fresh herbs available at all times, although
hothouse varieties are now available year-round in the supermarket. Whether
you buy bunches of herbs at the produce section or grow your own, it is com-
mon that a bunch of herbs is just too much to use at one time. Rather than
letting the herbs die, it is easy to preserve the surplus by drying or freezing.
My mom always has a few batches of basil in the freezer. She chops and por-
tions the extra as soon as she gets home from the supermarket so that the
herbs are as fresh as possible at the time of freezing. My friend Mary Cantori
has a huge herb garden and regularly dries herbs. By continually harvesting
from the plants, she also keeps plots pruned. I am the lucky recipient of a
few baggies full of marjoram, summer savory, and basil—my favorites—
from her every Christmas. Growing your own herbs is also the way to enjoy
varieties of herbs you never see sold commercially. My friend, food writer
and expert on California rancho cooking Jacquie Higuera McMahan, has a
large clump of Spanish oregano that she cultivates, which was transplanted
from her family’s California rancho decades ago. It is a more subtle and
sweet aromatic than the Greek variety we commonly see here.
How to Dry Fresh Herbs
Fresh herbs are more potent and aromatic than dried, but the mild, distinct
flavors of dried herbs are favorites, too. This method of preserving is espe-
cially good for bay, oregano, summer savory, marjoram, tarragon, thyme,
safflower pistils, and rosemary. Take heed of the quality of the herbs you
dry; herbs from healthy plants will give the best results. Be sure that no pes-
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