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
LA POMPE DE NOËL Makes one 12-inch flatbread
This rustic dessert fougasse is one of the thirteen traditional desserts that are served
on Christmas Eve in Provence. It is by far one of the oldest, yet most unusual, of holi-
day breads, and traditionally contains huile vierge, the choice top grade of French
olive. I learned this recipe from master baker Diane Dexter when substitute-teaching
for one of her classes at Tante Marie’s Cooking School in San Francisco. I ate a simi-
lar sqeet fougasse when I visited Najac, the medieval French castle town in the Rouer-
gue, where there is an annual fougasse festival. Orange-flower water, a traditional in-
gredient, is available at liquor stores and in the spice section of some grocery stores.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1
/
2
cup water
1 teaspoon orange-flower water
1
/
2
cup extra-virgin olive oil
1 large egg
3 cups unbleached all-purpose flour
7
/
8
cup sugar
Grated zest of 1 medium orange
1
1
/
2
tablespoons candied orange peel, finely chopped
Candied Grapefruit Peel
1
/
2
teaspoon salt
2 teaspoons SAF yeast
or 2
1
/
2
teaspoons bread machine yeast
3 tablespoons extra-virgin olive oil, for brushing
Place all the dough ingredients in the pan according to the order in the manufac-
turer’s instructions. Program for the Dough cycle; press Start.
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