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
Leftover Bread Cookery
I always seem to end up with plenty of leftover bread from baking in my
bread machine, most of which begins to stale in a matter of hours. So what
do you do with leftover bread after you have eaten a multitude of sandwiches
and tons of toast? How much room is there in the freezer? Has every neigh-
bor been given a loaf? A few wayward crumbs thrown to visiting birds?
A loaf of bread can be the handiest staple to have in the
cupboard; there is an entire world of recipes based on the leftover loaf. Many
of them are quite old-fashioned, harking back to the days when no foodstuff
went to waste. Besides providing for a well-stocked pantry of fresh bread-
crumbs and croutons, bread provides the base for grilled sandwiches and
French toast, and for a wide variety of beautiful, easy appetizers that can be
topped with savory preparations of meat, fish, vegetables, or cheese. Bread
can be floated in soups; used as breading, stuffing, and binding for meats,
poultry, and fish; or used to create a host of filling desserts. Recipes for some
of these creations are spread throughout this book, but here is an overview of
some of the delicious ways you can use up leftover bread.
Fine dry or coarse fresh breadcrumbs are the best substance for coating meats,
eggplant, croquettes, and cheeses to make a crisp crust after sautéing. These are
called “breading” for a reason!
Bread slices or soaked bread or rolls are used as a filling starch like pasta, or to
line casseroles, like a pastry crust, for savory stratas or sweet bread puddings.
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