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
DAVID SOOHOO’S BAO Makes 6 buns
Bao buns, encasing a filling of char siu pork, are a popular dim sum item in Cantonese
restaurants. Traditionally, they are steamed until fluffy white. Immigrant chefs who
came to America discovered that when baked, the buns turned golden, resulting in a
sort of Asian hamburger, which pleased the locals.
Chef David SooHoo and his wife, food writer Elaine Corn, own Bam-
boo restaurant in Sacramento, California, and the baked pork bao is the most popular
appetizer on their restaurant menu. It took David five years to develop this particular
recipe, a repeated draw at his cooking classes, but he has been making bao since he
was a teenager cooking in his father’s restaurant. Today he easily prepares the dough
in his BreadMaker bread machine, comparing the results to other rich egg breads like
challah and brioche. SooHoo doubles this dough recipe (you need a 2-pound-loaf ca-
pacity machine to do this), knowing the dough is ready when it pushes up the lid a bit.
He also likes to stuff the bao with 1-inch cubes of cheese, such as cheddar or Brie.
David says it takes three times to master any recipe, and especially the handwork in-
volved in the shaping of these buns, which utilizes techniques that are repeated
throughout Chinese cuisine. For that real Chinatown flavor, buy the meat ready-made
from an Asian grocery’s deli department, where it is cooked the traditional way—in a
hanging oven.
1
1
/
2
-OR 2-POUND-LOAF MACHINES
For the bao dough:
2
/
3
cup water
4 tablespoons unsalted butter, melted
1 large egg
3
1
/
2
cups bread flour
5 tablespoons sugar
1 tablespoon nonfat dry milk
1 tablespoon bread machine yeast
For the filling:
1
/
4
cup water
1 tablespoon rice wine or dry sherry
2 tablespoons oyster sauce
538