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
meg, for sprinkling
3
/
4
cup sifted confectioners’ sugar, for dredging
For the fruit:
3
/
4
cup dried tart cherries
1
/
2
cup minced dried apricots
1
/
4
cup dried currants
1
/
4
cup golden raisins
3 tablespoons amber rum
3 tablespoons boiling water
2 tablespoons unbleached all-purpose flour
To prepare the fruit, place the dried fruit in a small bowl and cover with the rum and
boiling water. Set aside over night to cool and plump.
Drain the plumped dried fruit (catch any extra liquid in a measuring
cup), pat dry with paper towels, and toss with the 2 tablespoons of flour. Add enough
milk to the fruit juice to make
3
/
4
cup.
To make the dough, place all the dough ingredients except the butter in the pan ac-
cording to the order in the manufacturer’s instructions. Program for the Dough
cycle; press Start. Set a kitchen timer for 7 minutes. The dough ball will be soft.
When the timer rings (you will be in Knead 2), open the lid and, while the machine
the lid and, while the machine is running, add a piece or two of the butter at a
time, allowing it to be incorporated before adding more pieces. It will take a full
minute or two to add all the butter. Close the lid.
A few minutes after the butter has been added (still during kneading), open the lid
and sprinkle in the fruit a little at a time. Close the lid and let the machine com-
plete the Dough cycle. When the machine beeps at the end of the cycle, press Stop
and unplug the machine. Set a timer for 1 hour and let the dough continue to rise
in the warm environment of the machine.
Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured
work surface. Without working the dough further, divide it into 2 equal portions.
Using your hands, pat each portion into a 12-by-7-by-
3
/
4
inch thick, long oval.
Use only enough flour on the work surface table to keep the dough from sticking.
848