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
Line a baking sheet with parchment paper. When the machine beeps at the end of the
cycle, using a dough scraper, turn the dough out onto a clean work surface. Pat
into an uneven oval loaf shape. Sprinkle with the raisins and fold in half. Knead
gently to distribute evenly. Even out and smooth the dough. Shape into a tight
round. Place on the baking sheet and brush the top with olive oil. Cover loosely
with plastic wrap and let rise at room temperature until doubled in bulk, about 1
hour.
Twenty minutes before baking, preheat the oven to 350°F.
Brush the surface of the loaf again with olive oil, and, using a sharp knife, slash an X
on the top, no deeper than
1
/
2
inch. Bake in the center of the oven for 30 to 35
minutes, until dark brown and the bottom sounds hollow when tapped. Place the
loaf on a rack. Let cool to room temperature before slicing.
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