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
2 teaspoons minced fresh tarragon
2 cloves garlic, pressed
Preheat the oven to 325°F.
Brush the bread with
1
/
4
cup of the olive oil and place in a single layer on a baking
sheet. Bake the slices for 15 minutes, or until they just begin to brown.
In a bowl, combine the cheeses, herbs, 2 tablespoons olive oil, and garlic.
Remove the toasts from the oven, pile the cheese mixture on in a thick layer, and re-
turn to the oven until melted, about 1 to 2 minutes. Remove from the oven and eat
immediately.
Cinnamon Toast Fingers
Makes 24 toast fingers, serves 6 to 8
This is real cinnamon toast, described by poets as disarmingly naive, probably because
of its inherent simplicity. But oh the bouquet of warm cinnamon and a good homemade
bread. When I make these, I use my delicate Vietnam Extra Fancy cinnamon from Pen-
zeys Spices, and savor every bite. Use a bread with a close texture so that it won’t flop
around. These are perfect for afternoon tea for two, or more. Darjeeling with milk,
please.
1
1
/
4
cups sugar
1
1
/
2
tablespoons ground cinnamon
Eight
1
/
2
-inch-thick slices homemade white or whole
wheat bread, crusts removed
3
/
4
cup (1
1
/
2
sticks) unsalted butter or margarine, melted,
or butter-flavored cooking spray
Preheat the oven to 350°F. Line a large heavy baking sheet with parchment paper.
Combine the sugar and cinnamon on a plate. With a pastry brush, brush both sides,
tops, and bottoms of each slice of bread with melted butter or margarine or spray
with the cooking spray. Then dip both sides of each slice into the cinnamon sugar.
You may need to use your fingers or a spoon to sift sugar all over the bread. Place
the slices in a single layer on the baking sheet. Bake until crisp, 10 to 14 minutes,
950