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
RICOTTA AND FRESH CHIVE BREAD
Ricotta was originally a fresh, soft cheese made with the whey left over from produc-
ing mozzarella. It is a smooth, small curd, Italian white cheese that is made in Amer-
ica, too. Ricotta may be made from either whole milk or part-skim (the closest in flavor
to traditional Italian ricotta), each very different in taste. This is a recipe I got from
one of my recipe testers who lives in California’s Napa Valley. She raved about it and
said it was her first real success at breadmaking. It is chock full of fresh chives, which
have a more subtle flavor than scallions or regular onions, and add a nice flecked ap-
pearance to every slice. Since it is such a delicately flavored bread, eat this fresh. It
loses its subtle nature after being frozen. Serve this with pasta dishes.
1
1
/
2
-POUND LOAF
1 cup water
1
/
3
cup whole or part-skim ricotta cheese
3 cups bread flour
1 tablespoon light brown sugar
1 tablespoon gluten
1
1
/
2
teaspoons salt
1
/
2
cup chopped fresh chives
Dash of ground black pepper
2
1
/
2
teaspoons SAF yeast
or 1 tablespoon bread machine yeast
2-POUND LOAF
1
1
/
3
cups water
1
/
2
cup whole or part-skim ricotta cheese
603