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
died citrus peel, or candied angelica, for decorating
Place all the dough ingredients in the pan according to the order in the manufac-
turer’s instructions. Program for the Dough cycle; press Start. The dough ball will
be firm and pliable.
Line a baking sheet with parchment paper. When the machine beeps at the end of the
cycle, press Stop and unplug the machine. Turn the dough out onto a lightly
floured work surface. Without working the dough further, roll out with a rolling
pin to a 9-by-18-inch rectangle. Roll up jelly-roll fashion, from a long edge. Pinch
the seams to seal, leaving the ends open. Place on the baking sheet and form into a
round circle by connecting the two open ends. Seal by dipping your fingers in
water and pinching closed. Place a greased ovenproof bowl about the same size as
the center hole upside down in the space to keep the hole from closing during
baking. Cover loosely with plastic wrap and let rise at room temperature for 30
minutes.
Twenty minutes before baking, preheat the oven to 350ºF.
Brush the ring with the egg glaze. Make designs by pressing in the dried fruit and nut
pieces (I like a daisy effect). Let rest for another 15 minutes, uncovered.
Bake for 30 to 35 minutes, or until golden brown and a cake tester inserted into the
center comes out clean. Remove from the baking pan and place on a wire rack.
Let cool completely before serving.
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