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
1 tablespoon hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
3 tablespoons all-purpose flour
1
/
4
pound prepared char siu (Chinese barbecued pork)
3 tablespoons diced yellow onion or scallions, green part
only
For the egg glaze:
1 large egg beaten with
1 tablespoon sugar
1
1
/
2
tablespoons white sesame seeds
To make the dough, place all the dough ingredients in the pan according to the order
in the manufacturer’s instructions, but adding only 2 cups of the bread flour. Pro-
gram for the Dough cycle; press Start. About 5 minutes into Knead 2, slowly add
the remaining 1
1
/
2
cups flour. The dough will be stiff at first, but by the end of the
kneading phase it will be pliable and smooth. It is important not to add more
water; if the batter is too moist, the bao will flatten as they bake.
While the dough is rising, prepare the filling: Make the gravy by combining the
water, rice wine or sherry, oyster sauce, hoisin, soy sauce, sesame oil, and sugar
in the top of a double boiler. Whisk in the flour. Place over simmering water and,
stirring constantly, cook until thick and smooth. The gravy should be the consis-
tency of mayonnaise. Remove from the water bath and cool in the refrigerator.
Chop the pork into a large dice and place it in a large bowl with the onions. Add the
gravy and mix. Cover and refrigerate until needed.
Line a large baking sheet with parchment paper. When the machine beeps at the end
of the cycle, press Stop and unplug the machine. Turn the dough out onto a clean
wooden work surface. Roll into a fat 3-inch-wide log. Cut the log into 6 equal
portions. Place a disc of dough on a wooden work surface (don’t shape on cool
marble or ceramic because it will stiffen the dough). With the palm of your hand,
press down on the center and rotate your palm, spiraling out from the center. The
dough will shape into a 3-inch-diameter circle (not lopsided, please) with a pretty
spiral pattern radiating from the center like a flower. Don’t use any flour. Repeat
with the remaining portions of dough.
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