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
To make the starter, pour the
2
/
3
cup of water you have measured into the pan. Sprin-
kle with the bread flour and then with the yeast called for in the starter ingredi-
ents. You will fill only a small portion of the baking pan.
Replace the pan in the machine and click it into place on the bottom of the oven
floor; fold down the handle, close the lid, and plug in the machine. The display
surface will light up. Program for the Dough setting (see your owner’s manual for
specifics on programming your machine). As the machine starts to mix (this will
occur after the preheat time if your machine has this feature), set a kitchen timer
for 10 minutes. After 5 minutes, open the lid and scrape down the accumulated
bits of flour with your plastic spatula. When the timer rings, press Stop/Reset. Un-
plug the machine and let the sponge starter sit in the bread machine, with the lid
closed, for 4 hours.
About half an hour before the time is complete for the sponge, assemble the dough
ingredients on your work area. This would include sugar, unsalted butter or mar-
garine cut into pieces, bread flour, gluten, salt, and bread machine yeast. Measure
out the amount of water called for in the recipe, and let all the ingredients sit to
come to room temperature.
When 4 hours are up, open the bread machine lid; the sponge starter will have
swollen and be bubbly, and will have a pleasant fermented smell that will waft up
to your nose. You don’t need to do anything to the sponge. Remove the pan from
the machine.
To make the dough, add the ingredients as listed for the dough. Place the exact
amount of water (reserving 2 table spoons if your environment is very humid), the
sugar, and the butter pieces in the pan on top of the sponge (here the sugar is
added with the liquid ingredients). If you are using a Welbilt machine, add 2 addi-
tional tablespoons of liquid to this recipe. Then add the dry ingredients: the flour
(reserving 2 tablespoons), gluten, and salt, in that order.
Measure and add the yeast on top of the dry ingredients (or into the yeast dispenser
after you close the lid in Step 11, if your machine so requires). Wipe the edge of
the pan around the rim clean.
Replace the bread pan in the machine, and click it into place on the bottom of the
oven floor. Fold down the handle, close the lid, and plug in the machine. The dis-
play surface will light up and there will be a beep.
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