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
thick slices; then cut them diagonally in half or in quarters, depending on the size you
want. Place cut slices in a single layer on an ungreased baking sheet. Bake for 45 min-
utes to 1 hour, or until they are crisp and evenly golden. Remove the toast from the
oven and cool completely. Melba can be made a day ahead and stored in an airtight
container at room temperature.
Sweet Rusks
Rusks, like melba toasts, are slices of yeast bread that have been dried in the oven until
crisp. If you make your rusks with a sweet bread like panettone or cinnamon bread,
they are suitable to serve for breakfast with jam or cream cheese and coffee or tea, or
for dessert with puddings or ice cream.
Preheat the oven to 300°F. Cut 1 loaf firm day-old or frozen bread into slices 1 inch
thick and lightly spray with a butter-flavored cooking spray. Sprinkle one side of each
slice lightly with brown or white sugar. Cut the slices diagonally into halves or quar-
ters, cut out shapes with a biscuit cutter like hearts or half moons, or cut the slices into
thick fingers, depending on the size and shape you want. Place the bread in a single
layer on an ungreased baking sheet. Bake for 35 to 45 minutes, or until they are crisp
and evenly golden. Let the rusks cool completely. These can be made a day ahead and
stored in an airtight container at room temperature.
Pita Bread Crisps
Serves 6
Prepare this recipe to serve with Hummus, Roasted Eggplant Dip, Hot Artichoke Dip,
or any of the other dips in the following appendix. If you’d like to make a lowfat ver-
sion of these crisps, brush the smooth side of the pitas with an egg white that has been
beaten until foamy instead of with the olive oil; then bake as instructed in the recipe.
6 homemade pitas Whole Wheat Pita
1
/
2
cup olive oil
Preheat the oven to 300°F. Line a baking sheet with parchment paper. Split open each
pita horizontally, making 2 thin rounds. Brush the smooth side of each round with
olive oil. Place the rounds in a single layer on the baking sheet. Bake until crisp, about
20 minutes. Spread out the crisps on wire racks to cool completely; then break each
round into 5 irregularly-shaped pieces. If the pitas lose their crispness before serving,
reheat them for a few minutes in the oven.
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