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
Line a baking sheet with parchment paper. Turn the dough out onto a clean work sur-
face. Knead to form a freefrom oblong oval loaf 11 by 4 inches. Place, seam side
down, on the baking sheet. Using a serrated knife, carefully cut the loaf all the
way through with a gentle back and forth sawing motion, into 1-to 1
1
/
4
-inch slices
to make 10 slices. After cutting all the pieces, place one hand on each end of the
loaf and gently press together to make a whole loaf with separations that you can
see clearly. Cover loosely with plastic wrap. Let rest at room temperature for 20
minutes.
Meanwhile, preheat the oven to 350°F.
Bake for 35 to 40 minutes, or until deep brown and the bottom sounds hollow when
tapped with your finger. Remove the bread from the oven and transfer the loaf to
a rack to cool. Leave the parchment on the baking sheet; you will use it again.
When the loaf is completely cooled, at least 2 hours, separate the slices by tearing
them apart with your hands, the way it is done in Greece. Set the oven at its low-
est setting, about 200°F. Place the slices on their flat sides on the parchment-lined
baking sheet. Place in the oven and let the toasts dry out slowly, about 5 hours.
Remove from the oven and cool completely. Store in an airtight tin.
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