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
Sweet Bread cycle bakes at a slightly lower temperature than the Basic cycle. Usually
it is best to set the crust control on light or medium to prevent overbrowning in either
cycle. Be sure to let these loaves cool completely before slicing; no matter how entic-
ing the urge to have a bite, their cakelike crumb will not have set until they are cool.
Although optional, glazing is an important finishing touch for a very
fancy loaf, a lively accent of concentrated sweetness and glossy visual appeal. The
essences such as mint, vanilla, and almond, and alcoholic spirits such as rum, amaretto,
and brandy, have a place to blend in their bold flavors here. With fruit jewels and nuts
set into the crust, you will have a bread with a picture-book look that highlights a table
like no other food.
Bread Machine Baker’s Hint: Tips for Sweet Breads
Because of all the perishable ingredients called for, like milk, buttermilk, and
eggs, and the extra embellishments that need to be added mid-cycle, I do not use
the Delay Timer for any of the recipes in this chapter.
I avoid most commercial candied fruits because they lack distinctive flavor and
contain artificial colors and preservatives. Homemade candied peels have an in-
tense bittersweet flavor and firm texture. If you have access to an unsprayed or-
ange or lemon tree, or to organically grown citrus fruits, you can make your own
(see Holiday Glacéed Dried Fruit). I buy glacéeddried fruit from Australia or
France or I glaze my own dried fruit (see Technique: Melting Chocolate). Plain
dried fruits are also excellent. To add variety substitute dried cranberries, blueber-
ries, tart or sweet cherries, or currants for raisins. Mail-order resources for dried
fruits and imported glacéed fruits may be found on Preserves, Glacéed and Dried
Fruits, Spices, and Other Sweet Bread Ingredients and Bakeware.
For convenience, bake the loaves well ahead of when you will need them, and
then freeze them. Defrost the loaves in their wrapping at room temperature. Then
add the final glaze and decorations before serving. The loaves will slice and taste
as perfect as the day they were baked.
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