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
MANGO CHUTNEY Makes about 2 cups chutney
Mangor is the queen of chutneys. In India there are both fresh mango chutneys, which
are like salads to cool the palate, and cooked chutneys, like this one, which are more
like preserves. Mangoes are considered an exotic fruit here, but in the Himalayas they
have been eaten for over 4,000 years and are known as the “pride of the garden.” We
get our mangoes from Mexico and the West Indies. The oversized egg-shaped mango, a
member of the cashew family, has an addictive flavor reminiscent of a juicy apricot.
This chutney is great with Indian food, with Chinese food, or spread with cream cheese
on toast.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
2 fresh firm-ripe mangoes (about 1
1
/
2
pounds)
1
/
4
cup dark or golden raisins, chopped
1 medium shallot, minced
1
/
2
cup dark brown sugar
A scant tablespoon of minced fresh ginger
2 teaspoons hot pepper flakes
Pinch of ground cloves
1
/
8
teaspoon salt
1
/
2
cup apple cider vinegar
2 tablespoons fresh lime juice
Peel the mango by standing the fruit stem (wider) end up. Make 4 vertical slices,
through the skin, to score the thin tough skin and divide the fruit into quarters
lengthwise. Starting at the top, peel the skin back from each quarter, just like a ba-
nana. Slice the flesh away from the flat seed in strips. Coarsely chop. You will
have about 2 cups.
Combine all the ingredients in the bread pan.
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