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
Pour the mixture into the hot butter, stirring constantly with a wire whisk. Cook over
simmering water, on medium heat, stirring constantly, until thickened, a full 10 to
15 minutes. Pour the curd into a glass jar and let cool before storing in the refrig-
erator. Lemon curd should be used within 1 month.
Raspberry Cream Cheese
Makes about 2 cups
The small, plump raspberry is considered the most intensely flavored of all berries.
Raspberries are very fragile and mix quickly into room temperature cream cheese to
use as an alternative to raspberry jam.
8 ounces light cream cheese, at room temperature
1
/
4
cup fresh raspberries or unsweetened frozen raspber-
ries, thawed and drained
1 tablespoon sugar
1 tablespoon framboise or other raspberry liqueur
Using a wooden spoon, an electric mixer, or a food processor, beat the cream cheese
until fluffy. Add the berries, sugar, and liqueur. Beat until all the ingredients are just
combined. Transfer the mixture to a serving bowl, cover, and refrigerate over night.
Use within 2 days. Let stand at room temperature for 30 minutes to soften before serv-
ing.
Pasqua Cheese
Serves about 20
This is a wonderful almond and dried fruit cheese torta for special events, as beautiful
as it is delicious. Pasqua or Pashka is from the Greek word pasha, which means “to
pass over.” Pasqua cheese is one of the most traditional of Greek Orthodox Easter
foods, served with sweet bread like kulich or babka. This recipe is adapted from one
served at Taliesin West, Frank Lloyd Wright’s estate near Scottsdale, Arizona, to en-
tertain his staff, students, and guests at Easter. It was a family recipe of his Slavic wife,
Olgivanna. I like this version because it does not contain raw egg yolks, a traditional
ingredient. The mold that you use is important because the cheese needs to be able to
drain properly. I like to use a cone-shaped chinois mesh strainer, since it has a planed
tip like the traditional Greek mold, but you can also use a mesh or metal colander, or a
new terra-cotta flowerpot lined with plastic wrap beneath the cheesecloth, a hole
poked in the bottom of the plastic for drainage.
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