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
MILK BREAD
This is a favorite white bread that is perfect for beginning bakers and has that great
homemade bread flavor. Milk is the main liquid ingredient in breads that do not fall
into the category of lean breads, ones made without any fat or sweetening. Here is a
little baker’s lesson: When milk is used in a bread dough, it increases and strengthens
the absorptive capacity of the flour, especially high-gluten bread flour. So during the
rising, you will notice that the dough is a bit stiffer than it was right after mixing. Milk
also decreases the acidity in a dough, allowing the yeast to work a bit more efficiently
and to age, or ferment, more slowly, giving the bread a delicate flavor. Milk has plenty
of sugar, in the form of lactose, so you will have a nice dark crust. Since this loaf has
some fat in it, it should stay fresh for two to three days.
1
1
/
2
-POUND LOAF
1
1
/
8
cups whole milk
1 tablespoon unsalted butter or margarine, cut into pieces
3 cups bread flour
1 tablespoon sugar
1 tablespoon gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine
yeast
2-POUND LOAF
1
1
/
3
cups whole milk
2 tablespoons unsalted butter or margarine, cut into
pieces
79