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
PETITS PAINS AU CHOCOLAT Makes 15 little sweet breads
Chocolate-filled pastries, often made from labor-intensive brioche dough, line up side-
by-side with other morning pastries such as Danishes, brioche à tête, and croissants.
But here is a recipe for chocolate pastries that uses a much easier sweet egg dough
(that chills overnight, so plan accordingly) to make the perfect pouch for a good
melted chocolate filling. If you can, use a high-quality brand of semisweet chocolate,
like Callebaut, Scharffen Berger, or Guittard. Cut off chunks from a thick block, or, if
you are using thin blocks, here is a tip for breaking them easily into pieces: Dip a 10-
inch chef’s knife into hot water for a minute, dry it off, and then, exerting as little pres-
sure as possible, cut the chocolate into strips; reheat the knife as needed. These pas-
tries are great for brunch, still slightly warm, with coffee. Go ahead and dunk them.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
2
/
3
cup milk
2 large eggs
4 tablespoons unsalted butter, cut into pieces and soft-
ened
2
1
/
2
cups unbleached all-purpose flour
2 tablespoons light brown sugar
1 teaspoon salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine
yeast
8 ounces semisweet chocolate, chopped or broken into
12-ounce pieces
1 egg beaten with 1 teaspoon milk, for glaze
Place the ingredients, except the chocolate, in the pan according to the order in the
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