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
MARZIPAN KRINGLE Makes 1 large loaf
I love bread made in the beautiful pretzel shape. Whole loaves shaped into pretzels
may be unfamiliar to you, but for centuries this has been the shape of bread made for
weddings and holidays. Some bakers prefer to shape this loaf into a thick horseshoe in-
stead. Marzipan, also called massepain in French—simply almond paste—is one of my
favorite fillings. It is a combination of ground almonds, sugar, and egg whites beaten
into a meringue. It is said to have been invented in Milan by nuns. Serve this kringle
for brunch with coffee, or tea, and fresh orange juice, and savor every bite.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
For the dough:
1
1
/
4
cups whole milk or light cream
3 large egg yolks
6 tablespoons unsalted butter, cut into pieces
3
1
/
2
cups unbleached all-purpose flour
1
/
4
cup sugar
1
1
/
2
teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread ma-
chine yeast
For the marzipan filling:
1
1
/
4
cups almond paste
1
/
2
cup sugar
1 egg white, beaten
1 teaspoon almond extract
1 teaspoon ground cinnamon
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