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
KHACHAPURI
(Stuffed Cheese Breads) Makes 8 individual stuffed cheese breads
Khachapuri, a word meaning “filled bread,” is a popular street and restaurant food in
Georgian Russia, but also a homemade specialty. There are many versions and types
of cheese fillings, but the filling usually includes suluguni, a stringy cheese that is not
available in this country. Here the khachapuri are stuffed with a filling of mild melting
cheese and fresh herbs popular in the area around Georgia, Turkey, and Armenia—
mint and coriander. Originally these breads were baked on clay griddles over open
fires. In this version from food writer and cooking instructor Lynn Alley, the breads
are made in individual portions, great as appetizers with red or white wine, or as an
accompaniment to soup.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
For the dough:
1
1
/
4
cups plain yogurt
1 tablespoon olive oil
3 cups bread flour
1
/
2
teaspoon salt
1
1
/
4
teaspoons SAF yeast
or 1
3
/
4
teaspoons bread machine yeast
For the filling:
1
1
/
2
cups shredded Monterey Jack (6 ounces)
4 ounces feta cheese, crumbled
1
/
4
cup minced Italian flat-leaf parsley
1 large egg
1 tablespoon finely chopped fresh cilantro
1 teaspoon finely chopped fresh mint
1 egg white, beaten with 1 teaspoon water, for glaze
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