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
Although every so often I want a plain bread from a mix, I found that
the mixes dress up well. Don’t hesitate to add your favorite ingredients to make a per-
sonalized loaf. To a plain country white dough I added a tablespoon of hazelnut oil and
then pressed the dough out on a baking sheet as for a focaccia, dimpled it after it was
risen, and poured a lot of hazelnut oil all over the top. Then I sprinkled it with crum-
bled dried marjoram and coarse salt and baked it. It turned out chewy and the crust was
incredible soaked with the nut oil. Have a little bit of marinara sauce left over from
dinner? Let a French or Italian dough rise on the pan, dimple it, and spread with some
of the marinara. I had some Parmesan cheese, which I sprinkled on top, and baked a
wonderful pizza bread. I used the same dough and pressed fresh blueberries into the
top, then sprinkled the whole thing with raw sugar before baking. It was fabulous for
breakfast. You could use hazelnut oil or another nut oil. I was really impressed with
the bread I got using a mix as the base, and often shaped it and baked it in my oven
after mixing it in the bread machine. I was especially thrilled with the focaccia I cre-
ated; they were moist and chewy. I recommend cutting focaccia made this way with
kitchen shears rather than a knife.
When you make the recipes that follow, or experiment with your own
additions to mixes, always open the lid and test the dough with a spatula 10 minutes
into the kneading cycle, just as for other bread machine recipes. Often one to three tea-
spoons of water need to be added. It seems to be different each time. Use the following
recipes as a guide (with any type of mix you like as the base) to creating unique breads
in a flash. No one will ever guess they came from a mix.
FRESH HERB BREAD
1
1
/
2
-POUND LOAF
1 cup plus 2 tablespoons water (for 14-ounce mix) or
1
1
/
4
cups water (for 1-pound mix)
One 14-ounce or 1-pound box white or whole wheat
bread machine mix
1
/
2
cup chopped fresh herbs, any combination of parsley,
chervil, basil, marjoram, sage, chives, mint, thyme, or lo-
vage
1
/
4
cup chopped hazelnuts
Grated zest of 1 lemon
2 teaspoons gluten
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