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
mortar and pestle. These crostini are very good floating in fish or vegetable soups. If
you don’t want to use the raw egg yolk, go ahead and use the equivalent of a liquid
commercial egg substitute.
One 7-ounce jar roasted red peppers, drained, rinsed, and
patted dry
1 clove garlic, minced
Grated zest of 1 orange
1
/
2
teaspoon salt
1 egg yolk
1
/
2
cup extra-virgin olive oil
Four
1
/
2
-inch-thick slices homemade country-style bread
In a food processor, combine the peppers, garlic, orange zest, and salt. Process just
until chopped. Add the egg yolk and puree until the mixture is smooth. With the
machine running, gradually add the oil, processing until the mixture is thick. This
rouille can be made up to 1 week ahead and refrigerated.
Preheat the broiler. Broil the bread on a baking sheet until light brown on both sides.
Spread one side of each slice generously with the rouille. Broil again just to heat
through, about 30 seconds. Serve immediately.
Artichoke and Mozzarella Crostini
Makes 12 to 16 crostini
Marinated artichoke hearts and mozzarella cheese are a fantastic combination. If you
try these once, you will make them again and again.
12 ounces mozzarella cheese, coarsely grated
1 or 2 small cloves garlic, pressed or minced
Two 4-ounce jars marinated artichoke hearts, drained
and chopped
3 or 4 slices homemade white bread
Preheat the oven to 400°F.
In a bowl, combine the cheese, garlic, and artichoke hearts; toss together. Place the
bread on a baking sheet, spread some of the cheese and artichoke mixture on each
slice, and bake for 8 to 10 minutes, until the topping is melted and golden brown.
Cut each crostini into 4 strips. Serve immediately.
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