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
yeast
1
/
3
cup golden raisins
1
/
3
cup diced lemon confit or candied lemon peel
1
/
4
cup
pecan pieces
1 tablespoon unbleached all-purpose flour
To make the dough, place the dough ingredients, except the raisins, lemon peel, and
pecans, in the pan according to the order in the manufacturer’s instructions. Set
crust on medium and program for the Sweet Bread cycle; press Start. (This recipe
is not suitable for use with the Delay Timer.) Sprinkle the fruit and nuts with the
tablespoon of flour. When the machine beeps, or between Knead 1 and Knead 2,
add the raisins, lemon peel, and nuts. The dough ball will look dry at first and take
about 7 minutes to smooth out. It will still be moist.
To make the icing, combine the icing ingredients in a small bowl and whisk until
smooth. Adjust the consistency by adding more milk, a few drops at a time. I like
this quite thick, but still pourable.
When the baking cycle ends, remove the bread from the pan and place it on a wire
rack with a sheet of parchment paper or a large plate underneath. Using an over-
sized spoon, drizzle the icing over the top of the loaf in a back and forth motion.
As the glaze cools, it will set.
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