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
manufacturer’s instructions. Program for the Dough cycle; press Start. The dough
will be sticky. Grease a deep bowl. When the machine beeps at the end of the
cycle, press Stop and unplug the machine. Using a dough card, turn the dough out
into the bowl, scraping the sides of the pan and supporting the dough as it comes
out. Cover with 2 layers of plastic wrap and refrigerate for 4 hours to overnight.
Line 2 large baking sheets with parchment paper and brush with melted butter. Turn
the cold dough out onto a work surface dusted with flour. With a metal bench
knife, divide into 15 equal portions. With a floured rolling pin, roll out each por-
tion to a 4-inch square about
1
/
4
inch thick. Place
1
/
2
ounce of chocolate in the
center of each square. Fold each corner up into the center to encase the chocolate.
Pinch to seal. Place seam side down on the baking sheet, about 1 inch apart.
Cover loosely with plastic wrap and let rise at room temperature until puffy, about
1 hour.
Twenty minutes before baking, preheat the oven to 350ºF.
Brush each pastry with some egg glaze. Bake, one pan at a time, for 15 to 18 min-
utes, until light golden brown and dry to the touch. Transfer to a rack to cool, al-
though these are good eaten warm.
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