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
ORANGE GINGERBREAD WITH ORANGE WHIPPED
CREAM
One of the great pleasures of baking gingerbread is the warm, intoxicating fragrance
that pervades your kitchen while baking. Gingerbread is often cited as the oldest baked
sweet in the world, because it was baked in ancient Greece, many centuries before
Christ. Recipes for it were preserved in monasteries during the Dark Ages, although
the loaves were more dense than today’s gingerbread. Known to early American bak-
ers as “gyngerbredde,” recipes for gingerbread arrived with the Pilgrims. Besides its
blend of intensely aromatic spices, the heart of a good gingerbread is its molasses. The
combination of ground ginger and molasses gives this loaf of gingerbread its charac-
teristic spicy flavor, dark color, and delightfully moist texture. For the best flavor, buy
a new bottle of ginger every six to nine months. Orange gingerbread is best eaten the
day it is baked.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
For the gingerbread:
4 tablespoons unsalted butter, melted
1
/
2
cup light molasses
2 large eggs Grated zest of 1 orange
1
/
2
cup light brown sugar
3
/
4
cup buttermilk
2 teaspoons baking soda dissolved in
1
/
4
cup hot water
2
1
/
2
cups unbleached all-purpose flour
1
/
2
teaspoon baking powder
2 teaspoons ground ginger
1
1
/
2
teaspoons apple pie
spice or
1
/
2
teaspoon ground cinnamon,
1
/
2
teaspoon allspice, and
1
/
2
teaspoon cloves
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