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
PEACH CHUTNEY Makes about 13/
4
cups chutney
There is no better condiment than a stone fruit chutney. It has a great fresh flavor en-
hanced with pungent spices. Narsai David used to market his own nectarine chutney
and I used it so often that when it disappeared from the market, I had to create a
recipe of my own. This chutney must be chunky, dark, hot, and sweet all at the same
time. It is great with Indian food, barbecued meats, pork chops, or pâtés, and as an in-
gredient in appetizers. You can use nectarines in place of the peaches.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
3 to 4 fresh peaches (about 1 pound) or 1 pound frozen
unsweetened peach slices, defrosted
Piece of fresh gingerroot about 3 inches long
1
/
3
cup golden raisins, chopped
2 small white boiling onions, minced
1 small clove garlic, minced
3
/
4
cup dark brown sugar
2 teaspoons chili powder
2 teaspoons yellow mustard seeds
1
/
4
teaspoon salt
1
/
2
cup apple cider vinegar
Peel the peaches by dipping them briefly into a pan of boiling water to loosen the
skins. Immediately cool them by holding them under cold water, and the skins
will slip off. Coarsely chop the peaches and place them in the bread pan.
Peel and mince the ginger so you have about 2
1
/
2
tablespoons. You can use a little
more or a little less, depending on how hot you want the chutney. Combine the
ginger and all the remaining ingredients with the peaches in the bread pan.
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