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
1
1
/
3
cups milk
1 large egg
3
/
4
teaspoon vanilla extract
3
/
4
teaspoon almond extract
4 tablespoons unsalted butter, cut into pieces
3
3
/
4
cups bread flour
1
/
2
cup unsweetened Dutch-process cocoa powder
1
/
3
cup light brown sugar
1 tablespoon plus 1 teaspoon gluten
1
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine
yeast
7
/
8
cup snipped glacéed tart dried cherries
Place the ingredients, except the cherries, 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.) When the machine beeps, or between Knead 1 and Knead 2, add the cher-
ries.
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.
Leftover Bread Cookery: Bread Puddings
A fabulous way to use up the leftovers of a good soft white, challah, sweet bread,
chocolate bread, or brioche is to make a bread pudding. One of my old cookbooks de-
scribes bread pudding as “a dish of many virtues,” referring to its incredible versatility.
Bread puddings can be laced with spirits like brandy and rum, flavored with fresh and
canned fruits, from blueberries and figs to peaches and plums, topped with meringues
and luscious sauces; you can even make a chocolate bread pudding or one that is
served flambéed. All the puddings contain the basics: bread cubes, sugar, milk, and
eggs. I am surprised at how many distinctively different desserts can be made with
these ingredients as a base. Not only can the flavors vary, but the textures can be dif-
ferent, too, by using different ratios of bread to milk to eggs—puddings of different
densities will result.
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