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
1
/
2
cups water
2 teaspoons salt
2 cups bread flour
2
1
/
3
cups whole wheat flour
2 tablespoons gluten
1 tablespoon plus 1 teaspoon sugar
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine
yeast
Place the machine on a counter that is outside of main kitchen activity, with plenty of
room above to open the lid. Make sure there is room around the machine to use as
a work area, and so that steam can evaporate from the machine’s vents.
When using the Delay Timer, I usually choose a recipe I have made successfully be-
fore so that I don’t have to worry about making any adjustments to the dough ball
during kneading. Do not use a recipe that calls for any fresh ingredients, such as
eggs, milk, butter, cottage cheese, or meats (raw or cooked), including fish. Read
the recipe, choose the size of loaf you will make, and assemble your ingredients
on the work area. Measure out the water. Fluff your flour to aerate it by stirring it
with the handle of a large spoon.
Take the bread pan out of the oven area of the machine and place it on the counter.
Mount the kneading blade(s) on the clean shaft and be sure it is correctly in place.
Check your manufacturer’s manual or the chart to be certain of the sequence neces-
sary for adding the ingredients to your machine. (Once you have determined the
proper order for your machine, follow steps 5 and 6 according to it.)
Pour the water you have measured into the pan. If you are using a Welbilt machine,
add 2 additional tablespoons of water. Add the salt. Measure and add the rest of
the dry ingredients to the liquid. Don’t worry about mixing anything, just add the
ingredients one at a time: bread flour, whole wheat flour, gluten, and sugar.
Make a small indentation in the top of the dry ingredients. Measure the yeast and add
it to the pan, dropping it into the depression (or place it in the yeast dispenser after
you close the lid in step 7, if your machine requires it), taking care not to let the
yeast touch any of the liquid. The salt and yeast should not come in contact when
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