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
Bread Machine Baker’s Hint: The Right Amount of Dough for Your Machine
To get the best results from your bread machine, it is important not to underfill or over-
fill your machine. The recipes in this book are all designed to fit properly into 1
1
/
2
-and
2-pound-loaf machines. When developing your own recipes, though, or using the
Dough cycle to mix a favorite bread recipe, you need to keep the capacity in mind. A
general guideline is that 1
1
/
2
-and 2-pound-loaf machines need a minimum of 1
1
/
2
cups
dry ingredients to work properly. The maximum for a 1
1
/
2
-pound-loaf machine is 3 to
3
1
/
2
cups dry ingredients, and in machines with a 2-pound-loaf capacity, the maximum
is 4 to 5 cups dry ingredients. Consult your owner’s manual for the exact recommenda-
tions for your model. When figuring the amount of dry ingredients you are adding, in-
clude ingredients other than flour, such as wheat germ or oatmeal. Eggs are counted as
liquid ingredients. Be careful to measure ingredients accurately, and never try making
a loaf larger (or a larger amount of dough) than your machine is designed to handle.
522