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
HOT CROSS BUNS Makes 12 buns
Little Celtic breads decorated with a Greek cross are a very old tradition; this mystic
earth-centered symbol was once used to ward off evil spirits that might visit the baker.
The cross symbol embodied quadrant concepts, like the four corners of the earth (fore-
runners of latitude and longitude lines) and the four seasons, before becoming a Chris-
tian symbol. Hot cross buns were common street food in the Elizabethan era. So don’t
wait until Easter to make these; they are a good brunch offering all year long.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
For the dough:
3
/
4
cup fat-free milk
1
/
2
teaspoon vanilla extract
2 large eggs
4 tablespoons unsalted butter, cut into pieces
2
3
/
4
cups unbleached all-purpose flour
1
/
3
cup white whole wheat flour or additional
1
/
3
cup un-
bleached all-purpose flour
1
/
4
cup light brown sugar
1
1
/
2
teaspoons salt
1 teaspoon ground mace
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine
yeast
2
/
3
cup dried currants
1
/
3
cup finely chopped dried apricots or dried plums
For the icing:
773