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
To make the dough, place all the dough ingredients in the pan according to the order
in the manufacturer’s instructions. Program for the Dough cycle; press Start. If the
yogurt is very thick, be prepared to add 1 to 2 tablespoons of water to the dough.
The dough ball should be smooth, slightly soft, and elastic.
Meanwhile, make the cheese filling. Combine all of the filling ingredients in a small
bowl and toss to combine. Cover and refrigerate until needed.
Spray 8 cups of a nonstick standard muffin tin with vegetable cooking spray. At the
beep, remove the dough from the pan and turn out onto a clean work surface. Di-
vide the dough in half, then further divide each half into quarters to make 8
pieces. Using a rolling pin, and on a work surface lightly dusted with flour to pre-
vent sticking, roll out each portion into a 7- to 8-inch round, about
1
/
4
inch thick.
Alternately, you can press each section of dough with your palm and stretch the
dough if you don’t have a small rolling pin. Fold the dough lightly into quarters
and transfer to a muffin cup. Unfold the dough and press to fit into the cup, leav-
ing a skirt of dough draped over the sides. Place 2 heaping tablespoons of the
cheese filling into the dough, mounding it higher in the center. Pick up the skirt of
the dough and pleat in loose folds laying over each other over the filling. You can
leave it folded flat or gather up the top ends and twist into a small knob. Repeat
with all the portions of dough. Cover loosely with plastic wrap and let rest at
room temperature for 10 minutes.
Preheat the oven to 400°F.
Brush the tops of the breads with the egg white glaze. Bake for 25 to 30 minutes, or
until golden brown. Remove the pan to a rack and cool in the pan 15 minutes. Re-
move from the pan and cool for at least 15 minutes before serving. These can be
frozen for up to a month in plastic freezer bags. To serve, defrost in the refrigera-
tor in the bag, then warm in a 300°F oven for 8 minutes to soften the cheese.
Serve immediately.
Bread Machine Baker’s Hint: Optimum Temperatures
To ensure proper rising, it’s preferable to use room temperature ingredients
(that includes eggs) and ever-so-slightly warm liquids when loading a bread
machine. There is some leeway here; many bakers report using cold eggs and
liquids straight from the refrigerator with room temperature flours and yeast
with great results. The dough will just rise slower. To counteract warm cli-
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