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
bread from the pan immediately.
When you are ready to remove the bread from the pan, press Stop and unplug
the machine. Carefully open the lid. Using heavy oven mitts to hold the handle,
remove the pan by pulling it up and out of the hot machine. If your bread pan is
thin, set it on the cooling rack and let it stand for 5 minutes to allow the bread to
contract slightly from the sides of the pan before turning out the bread. Otherwise,
remove the bread from the pan immediately by turning the pan upside down and
shaking it a few times to release the loaf. Make sure the handle is out of the way
so the loaf is not damaged by hitting it as it comes out of the pan. Check to see
whether the kneading blade has come off the shaft and is still embedded in the
loaf.
Place the loaf upright on the rack to cool to room temperature before slicing.
High-Altitude Baking
If you have tried to bake with a bread machine at altitudes over 3,000 feet above sea
level, you will know that it can either go just as planned, or you can experience a lot of
frustration making adjustments to try to get a nice loaf of bread from the bread ma-
chine. The higher you go, the more compressed the air is, so flour tends to dry out and
will absorb more liquid. Store your flour in airtight plastic containers, in the refrigera-
tor if possible. You will probably have to add a tablespoon or two more liquid when
you check the dough ball. Consider adding on a third or even a fourth rising period if
you are still having problems with the texture and your machine is capable of this type
of programming.
Dough will usually rise more rapidly at higher altitudes. The higher
you go, the faster the fermentation is. Leavening carbon dioxide gases are able to ex-
pand faster due to the thinner air, and rising time will decrease up to half. Compensate
for this by reducing the sugar and yeast to slow the action of the yeast. This prevents
over-rising and possible collapse of the dough, and gives the dough more time to de-
velop the proper texture and flavor. Some people add a bit more salt, 10 to 25 percent,
to control the yeast, rather than cutting back on the yeast. No temperature adjustment
of liquids is necessary. Also, add some more gluten; it will give strength to the dough.
If you are baking in the oven, temperatures should be increased by 25°F to compensate
for faster rising in the oven and slower heating. Usually some combination of all these
measures is necessary for producing a good loaf of bread.
Adjustment Altitude
3,000 feet 5,000 feet 7,000–8,000
feet
Increase liquid.
For each cup liquid, increase by
1–2 table-
spoons
2–3 table-
spoons
3–4 table-
spoons
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