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
BOURBON NUT BREAD
This bread has a firm texture so it slices perfectly, a moist crumb, and a flavorful, but-
tery essence of nuts infused into it during baking. I tend to make nut breads most often
during the cool fall and winter months, and stash lots of loaves in the freezer for unex-
pected visitors and for gifts. As with all quick bread loaves, wrap this one tightly in
plastic wrap and let it rest overnight before slicing to develop flavor and texture. This
loaf is the quintessential quick bread; moist, dense, beautifully shaped, and dotted with
pieces of nuts.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1
/
4
cup nut oil or vegetable oil
2 large eggs
1
1
/
2
teaspoons almond extract
1
1
/
2
cups sour cream
1
/
2
cup bourbon
1 cup light brown sugar
2
1
/
4
cups unbleached all-purpose flour
2
1
/
2
teaspoons baking powder
1
/
2
teaspoon baking soda
1
/
2
teaspoon salt
1
1
/
2
teaspoons ground nutmeg
1 teaspoon instant espresso powder
1
1
/
4
cups (6 ounces) coarsely chopped pecans or walnuts
Place the ingredients in the pan according to the order in the manufacturer’s instruc-
tions. Set the crust for dark, if your machine offers crust control for this setting,
and program for the Quick Bread/Cake cycle; press Start. The batter will be thick.
When the machine beeps at the end of the cycle, check the loaf for doneness. The
bread is done when it shrinks slightly from the sides of the pan, the sides are dark
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