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
sweet herbs, such as rosemary, lemon thyme, basil, marjoram, Spanish oregano, or
lavender; but use only one type per jar.
1
1
/
2
cups mild honey
2 teaspoons chopped fresh herb of your choice
1 small whole sprig of same herb
Heat the honey just until warm in a small saucepan on the stovetop, or in a bowl in the
microwave. Place the chopped herb in the bottom of a spring-top or clear jelly jar, pour
the warm honey over it, and insert the herb sprig (it will look pretty, and will also help
identify the type of honey). Tightly cap. Let the honey sit in the refrigerator for about 1
week to meld the flavors, turning the jar every other day (the herbs will float to the
top). Scrape off the layer of herbs when the flavor of the honey is strong enough for
you. Bring to room temperature before serving. The honey should be eaten within 3
weeks of being made.
Lemon Curd with Fresh Mint
Makes about 2 cups
Lemon curd is a perennial favorite and there is no comparison when it is homemade. I
like my lemon curd on the tart side. I mix it in the food processor, which makes an
emulsion and cuts down on the vigorous stirring normally required during cooking.
The addition of fresh mint is a little surprise. This curd is a must with English Muffins.
4 tablespoons unsalted butter
1 cup sugar
4 fresh mint leaves
Zest of 2 lemons, cut into strips
3
/
4
cup fresh lemon juice
4 large eggs
2 egg yolks
Melt the butter in the top of a double boiler over barely simmering water.
Meanwhile, place the sugar and the mint leaves in the bowl of a food processor, and
process until the mint leaves are very finely chopped. Add the lemon zest, and
process until the ingredients are well combined and the zest is chopped. Add the
lemon juice and eggs, and process until a thick emulsion is formed, about 20 sec-
onds.
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