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
ZUNI INDIAN BREAD
Native Americans do not call themselves such; they call themselves The People. They
have a long history of baking nourishing and thoughtful breads, often with minimal in-
gredients. This is a recipe similar to ones made by the Pueblos, baked in an outdoor
adobe beehive oven called a horno. The recipe given here is a perfect example of tradi-
tional bread ingredients being blended with modern ways—it is made from start to fin-
ish in the bread machine. Use any fine or medium stone-ground yellow, blue, white, or
red cornmeal, all used for baking in the pueblo villages of the American Southwest. It
is important that this bread cool completely before you slice it.
1
1
/
2
-POUND LOAF
1 cup buttermilk
1 large egg
2 tablespoons sunflower seed oil
2 cups bread flour
2
/
3
cup whole wheat flour
1
/
3
cup cornmeal
1
/
2
cup raw sunflower seeds
2 tablespoons dark brown sugar
1
1
/
2
tablespoons gluten
1
1
/
2
teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread ma-
chine yeast
2-POUND LOAF
1
1
/
3
cups buttermilk
1 large egg
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