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
GREEK BREAD
Everyday bread in Greece is call psomo, or mother’s bread. Don’t substitute regular
milk for the evaporated milk here, you will miss out on the especially sweet, rich flavor
it provides. The most authentically Greek version of this bread is made with canned
evaporated goat’s milk, but the ubiquitous evaporated cow’s milk is just fine.
1
1
/
2
-POUND LOAF
1
/
3
cup water
1 cup evaporated milk or evaporated goat’s milk
2
3
/
4
cups bread flour
1
/
4
cup whole wheat or whole grain spelt flour
1
1
/
4
tablespoons sesame seeds
1 tablespoon gluten
2 teaspoons sugar
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine
yeast
2-POUND LOAF
1
/
2
cup water
1
1
/
8
cups plus 1 tablespoon evaporated milk or evapo-
rated goat’s milk
3
3
/
4
cups bread flour
89