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
4 cups bread flour
2
/
3
cup sugar
1
/
3
cup unsweetened Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine
yeast
2
/
3
cup semisweet chocolate chips
Place the ingredients, except the chocolate chips, in the pan according to the order in
the manufacturer’s instructions. Set crust on medium and program for the Basic or
Sweet Bread cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.) At the beep, add the chocolate chips.
When the baking cycle ends, immediately remove the bread from the pan and place it
on a rack. Let cool to room temperature before slicing.
The Perfect Chocolate Glaze
If you would like to coat one of your breads with a chocolate glaze, here is
the one to use. Begin preparing the glaze as soon as you remove the loaf
from the bread pan to cool, so you can glaze the bread while it is still warm.
4 ounces bittersweet chocolate
6 tablespoons unsalted butter
1 tablespoon light corn syrup
Place a plate or piece of waxed paper under the cooling rack holding the
bread to catch the drips from the glaze.
Melt the ingredients together in a double boiler over simmering water, stir-
ring gently with a small whisk until smooth. Remove from the heat and im-
mediately drizzle the bread slowly with the glaze, letting some drip down the
sides. Cool to room temperature to set the glaze before slicing.
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