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
ROSEMARY-LEMON BREAD
This recipe is adapted from one by food writer and former chef of Greens Restaurant
Deborah Madison. Although Deborah always professes that bread is not her forte, she
is an avid bread lover and does make great bread. This one is wonderful for the spring
and is nice, as my friend Lynn Alley likes it, dressed up with an icing-like lemon glaze
and sprinkled with rosemary flowers.
1
1
/
2
-POUND LOAF
For the dough:
2 cups water
3 tablespoons baking soda
1
/
2
cup (2 ounces) whole hazelnuts
⅔ cup milk
1 large egg
2 tablespoons unsalted butter, cut into pieces
3 tablespoons honey
2
3
/
4
cups bread flour
1
1
/
2
teaspoons chopped fresh rosemary
Grated zest of 1 large lemon
1 tablespoon gluten
1
3
/
4
teaspoon salt
1
3
/
4
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
4
teaspoons bread machine
yeast
3
/
4
cup golden raisins
For the lemon icing:
499