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
MAPLE BUTTERMILK BREAD
This is a basic white bread that pairs tangy buttermilk with wonderful maple syrup,
and is especially nice for toast and sandwiches. Who could not love maple syrup? Pro-
duced by boiling the sap of the sugar maple tree that grows in the North-east states
and eastern Canada, maple syrup has the most aromatic and enticing flavors of any
natural sweetening. I always have some in my refrigerator. I always ask my literary
agent to bring me a little jug for my birthday when she goes on vacation each summer
in the Adirondack Mountains of upstate New York. The Fancy, or AA grade, is delicate
in flavor, and the syrup becomes more robust in Grades A, B, and C, which are great
for baking. Use fresh buttermilk in place of the water and dry buttermilk powder, if you
wish, but you cannot use the Delay Timer with perishable ingredients.
1
1
/
2
-POUND LOAF
1 cup plus 1 tablespoon water
1
1
/
2
tablespoons unsalted butter, melted
3 tablespoons maple syrup
3 cups bread flour
1
/
3
cup dry buttermilk powder
1 tablespoon gluten
1
1
/
2
teaspoons salt
1
3
/
4
teaspoons SAF yeast or 2
1
/
4
teaspoons bread ma-
chine yeast
2-POUND LOAF
1
3
/
8
cups water
2 tablespoons unsalted butter, melted
94