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
ITALIAN WHOLE WHEAT FLATBREAD Makes one 15-by-10-inch flat-
bread
The Italians eat a wide variety of flatbread appetizers. This one is made with whole
wheat flour. In true Tuscan style, there is no salt in the dough but there is plenty on top
to balance out the flavor. The combination of milk and water makes a tender bread.
Serve this flatbread at the end of the day, warm if possible, cut into pieces, accompa-
nied by some fontina cheese, grapes and figs, and a Chianti wine.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
2
/
3
cup water
1 cup milk
3 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 cup whole wheat flour
2
1
/
4
teaspoons SAF yeast
or 2
3
/
4
teaspoons bread machine yeast
3 to 4 tablespoons extra-virgin olive oil, for drizzling
2 teaspoons coarse sea salt, for sprinkling
Place the dough ingredients in the pan according to the order in the manufacturer’s
instructions. Program for the Dough cycle; press Start. The dough will be soft, but
still form a dough ball.
Brush a 15-by-10-by-1-inch metal jelly roll pan with olive oil. When the machine
beeps at the end of the cycle, press Stop and unplug the machine. Immediately re-
move the bread pan and turn the dough out onto the prepared pan. Using the heel
of your hand, press and flatten the dough to fit the pan. Cover gently with oiled
plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
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