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
2 large eggs
4 tablespoons unsalted butter, cut into pieces
3
1
/
2
cups bread flour
1
/
3
cup light brown sugar
1
/
4
cup unsweetened Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon gluten
1
1
/
2
teaspoons salt
1
1
/
2
teaspoons instant espresso powder
1 teaspoon ground cinnamon
2
/
3
cup bittersweet chocolate chips
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine
yeast
Place all the ingredients in the pan according to the order in the manufacturer’s in-
structions. Set crust on medium and program for the Sweet Bread cycle; press
Start. (This recipe is not suitable for use with the Delay Timer.)
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.
Technique: Melting Chocolate
Chocolate is widely used as an ingredient in sweet yeast and quick breads, and in fill-
ings and sauces. Melt chocolate slowly in a double boiler over low heat, on the stove-
top or in the microwave. Chocolate responds quickly to changes in temperature. What-
ever method you use, first coarsely chop the chocolate for even melting. Chocolate
burns very easily, so don’t let its temperature go above 125°F. If overheated, chocolate
will become grainy and taste scorched. Water causes chocolate to seize, so be sure the
container you melt it in is dry. Different types and brands of good-quality chocolate
melt at different rates and have different consistencies. Semisweet, bittersweet, and
milk chocolates tend to hold their shape when melted and must be stirred with a whisk
or rubber spatula to create a smooth consistency.
In a double boiler: Place coarsely chopped chocolate over hot, just below sim-
mering, water. Let the chocolate stand in the double boiler over the heat until
melted, stirring occasionally. Because milk and white chocolates are so heat sen-
sitive, as soon as the water is just below simmering, set the chocolate above it and
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