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
2-POUND LOAF
1
1
/
3
cups buttermilk
2 large egg whites, lightly beaten
1
/
4
cup canola oil
2 cups bread flour
2 cups whole wheat flour
1
/
3
cup rolled oats
1
/
3
cup dark brown sugar
2
1
/
2
tablespoons glu
2 teaspoons salt
1
1
/
2
teaspoons ground cinnamon
1
1
/
2
teaspoons vanilla powder
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon
bread machine yeast
2
/
3
cup raisins or currants
1
/
3
cup chopped walnuts
Place the ingredients, except the fruit and nuts, in the pan according to the order in
the manufacturer’s instructions. Set crust on dark and program for the Basic or
Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the fruit
and nuts. Do not be tempted to add more than a tablespoon of extra flour. This is a
moist dough ball that will initially look very sticky, especially around the blade. It
will transform to tacky by the end of the kneading and be smooth and shiny with
the rises.
When the baking cycle ends, immediately remove the bread from the pan and place it
on a rack. (See headnote for possible extra baking time.) Let cool to room temper-
ature before slicing.
Bread Machine Baker’s Hint: Working with Dried
Fruit
710