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
like lavash, to a few inches thick, as focaccia. In between are naan, the word for bread
in much of Asia and India, with dozens of interpretations, and the ballooning pita, also
basic daily fare eaten in much of the Middle East. These are kneaded doughs, which
the bread machine prepares very nicely. These breads are meant to be eaten with
meals, but are great for appetizers, too.
Since the doughs of pizza and flatbreads are so basic—water, flour,
yeast, oil, and salt—take note of the quality and flavor of each ingredient you use, be-
cause you will definitely taste it. Some bakers use bottled spring water for their flat-
breads. In some recipes, olive oil plays a very important role: use pure virgin and ex-
tra-virgin oils with different rich characters. For focaccia the olive oil is used not only
in the dough, but for brushing the pan, drizzling on top before and after baking, and
often for dipping later at the table. Organic stone-ground flours offer a unique, fresh
wheat flavor.
Flatbreads need your touch to be finished to perfection. Since the
shaping is the key to their taste and texture, they must always be baked outside of the
machine.
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