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
HOLIDAY BREADS
I love baking for Christmas and Easter, having lots of good homemade bread around is
just part of all the festivities. I Brisk weather is balanced by the warm aromas emanat-
ing from the kitchen. Early spring warmth and color are enhanced by a golden loaf of
fresh bread resting on a piece of lace. This is an unspoken language that translates into
comfort and nurturing. Distinctly flavored holiday sweet breads are dramatic looking
and well loved, preferred by many over the heavier desserts and cakes of the season.
In many cases, particular breads commemorate specific holidays. In
the recipes that follow, I have tried to retain them in their most traditional forms, keep-
ing the techniques as authentic as possible, but adapting them for the bread machine
with great success. Many of these rich doughs have a reputation for being notoriously
time-consuming, but the bread machine makes them a lighter task by far.
I remember every gathering or event where I first viewed or tasted
one of these breads: an Orthodox Russian Easter brunch where the outdoor buffet table
was dominated by the towering kulich, the window of an Italian bakery filled with
mushroom-shaped domes of gran panettone bread with raisins poking out of the crusts,
a baking class I took decades ago from master baker Diane Dexter where I made my
first orange-flavored pompe de noël, Viennese streisel, and Swiss birnenwecken.
There are no secret techniques—available only to sophisticated bak-
ers—required to produce these loaves. Careful attention to measuring and to the de-
tails, as well as adding the fruits and nuts at the time outlined in the recipe, will ensure
that a baking masterpiece is well within reach for any baker.
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