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
of a garlic clove. Place the bruschettaon a serving platter. Drizzle with olive oil and top
each slice with overlapping slices of tomato. Drizzle with some vinegar and some more
olive oil. Sprinkle with salt and a few grinds of black pepper, and scatter with arugula.
Serve immediately.
Bruschetta with Cheese and Honey
This recipe comes to America from Italy’s Badiaa Coltibuono cooking school. A beau-
tiful, very simple dessert, it is best drizzled with a strong honey, such as buckwheat
honey, and an assertive, fruity olive oil. In Italy, it was traditionally served with chest-
nut honey, estate olive oil, and pecorino toscano, a firm sheep’s milk cheese. Since
pecorino toscano is hard to find here, grill specialist Jay Harlow suggests you substi-
tute Asiago, fontina, or Gruyère. Serve this bruschetta with a dessert wine or coffee.
Homemade Italian, whole wheat Italian, French, or sour-
dough bread
Extra-virgin olive oil in a small pitcher or cruet
Asiago, fontina, or Gruyère cheese, cut into thick slices
Dark, strong flower or herb honey
Slice the bread into 1-inch-thick slices and place them in a toaster or under a preheated
broiler or on an oiled grill rack about 4 inches above glowing coals or over a gas grill.
Toast one side of the bread until golden brown. Turn them and drizzle with a bit of
olive oil, then a layer of cheese. Continue to toast the slices until the cheese is melted,
keeping an eye on them so the bread does not burn. Transfer the bruschetta to a dessert
plate and serve immediately drizzled with plenty of honey.
Old-Fashioned Tea Sandwiches
Savory little tea sandwiches are a popular and economical style of imaginative enter-
taining—a rediscovery. Once for a shoestring wedding, I brought Tupperware contain-
ers filled with sixteen dozen of my smoked turkey sandwiches as my gift. They almost
caused a riot. Tea sandwiches are simply tiny sandwiches, a tasty filling encased by
two slices of firm bread. One of the keys to these few-bite wonders is to take special
care with the type of bread you use. Bread machine breads of just about any flavor
work perfectly because of their tight, firm texture. Some people partially freeze the loaf
first, to cut perfect slices by hand or with a home meat slicer. Spread a slice of bread
with a topping, place another slice over the top, cut off the crusts, and cut the sand-
wich in half or quarters, or, if you prefer, into a geometric shape with the aid of a bis-
cuit cutter. You can also leave tea sandwiches open-faced, in which case they are
called canapés. You may wish to garnish the tops.
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