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
FRESH APRICOT JAM Makes about 21/
2
cups jam
I grew up in the Santa Clara Valley in Northern California, where the wonderful cli-
mate produces the finest apricots grown in America. Unfortunately, many of the apri-
cot trees were gradually pulled out as houses were built and the Silicon Valley was
created, but there are still a few precious apricot trees left, dotted around backyards
and vacant lots. Apricot jam is part of the legacy of living here, and for good reason—
it is luscious.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
2 cups (about 1
1
/
3
pounds) pitted and chopped fresh apri-
cots
1 tablespoon fresh lemon juice
Half of a 1.75- or 2-ounce box powdered fruit pectin
1
1
/
4
cups sugar, or to taste
Place the apricots and the lemon juice in the bread pan. Sprinkle with the pectin. Let
stand for 10 minutes. Add the sugar.
Program the machine for the Jam cycle and press Start. When the machine beeps at
the end of the cycle, carefully remove the pan with heavy oven mitts. You can
scrape the jam into heat-resistant jars right away, using a rubber spatula. For other
jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until
cool. Store, covered, in the refrigerator for up to 6 weeks, or spoon into small
freezer bags and freeze.
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