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
1
/
4
cup whole wheat or whole grain spelt flour
1
3
/
4
tablespoons sesame seeds
1 tablespoon plus 1 teaspoon gluten
1 tablespoon sugar
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine
yeast
Place all the ingredients in the pan according to the order in the manufacturer’s in-
structions. Set crust on medium and program for the Basic cycle; press Start.
(This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it
on a rack. Let cool to room temperature before to room temperature before slic-
ing.
Leftover Bread Cookery: The Art of French Toast
I think anything as rudimentary as soaking stale bread in milk and eggs, then
pan-sautéing it to reconstitute texture, has universal appeal. It produces such
a comforting breakfast food, but does so through such a simple technique
that it can easily be taken for granted. Well, it shouldn’t be.
French toast, pain perdu, or “lost bread,” is not an exclu-
sively French invention, as early Romans soaked dry bread in wine, eggs,
and honey. Later, the Normans brought it from France to England, where it
was dubbed the Poor Knights of Windsor, a name that has stuck until the
present. A favorite dish of princes, old English recipes for payn pur-dew
refer to bread soaked in an elixir of spiced sherry, eggs, spices, and cream. In
Germany it is called Drunken Maidens or Arme Ritter (Poor Knights), with
regional variations sprinkled with cinnamon and sugar or touting poppy
seeds. The Swedes serve it sandwiched with ham and cheese for dinner and
the Mexicans know it as a fritada. For the Jewish holiday of Purim it is
served as “Queen Esther’s Toast.”
While sweet baguettes, sourdough, and challah egg bread
are my favorites for French toast, cinnamon bread, any whole wheat, seed,
white sandwich, croissant, or holiday sweet bread can be used. Day-old and
stale are key words here; fresh bread will just end up soggy. Cream, half-
and-half, whole milk, nonfat milk, commercial eggnog, or soy milk all work
equally well as the soaking liquid. Use fresh eggs or a commercial liquid egg
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