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
1
/
2
cup (1 stick) unsalted butter, cut into pieces
1 tablespoon fresh lemon juice
Salt and fresh-ground black pepper
1 tablespoon minced fresh parsley or chives, for garnish
With the food processor running, add the shallot through the feed tube to mince it. Stop
the machine and add the tuna, butter, and lemon juice. Pulse until smooth. Add salt and
pepper to taste. Scrape into a small serving bowl (lined with plastic wrap first if you
want to and turn the pâté out onto a serving plate later). Refrigerate until serving.
Sprinkle the top with parsley or chives. The pâté will soften at room temperature. Eat
the pâté the day it is made.
Mushroom Pâté
Serves 6
2
/
3
cup chopped shallots
1
/
3
cup unsalted butter
1 pound mushrooms, sliced
1
/
4
cup Cognac or brandy
1 tablespoon lemon juice
Salt and fresh-ground black pepper
Place the shallots and butter in a large skillet or sauté pan. Cook over medium heat
until the shallots are translucent but not browned, about 3 to 5 minutes. Add the mush-
rooms and increase the heat to high. Sauté until just slightly browned, about 10 min-
utes. Remove the mixture from the heat. Add the Cognac and carefully ignite. Stir with
a long-handled oversized metal spoon until the flames die out. Puree the mushroom
mixture in a food processor. Add the lemon juice, and salt and pepper to taste. Scrape
into a covered container and refrigerate overnight to meld the flavors. Eat within 3
days.
Cannellini Bean Spread
Makes about 1
1
/
4
cups
For the lowfat lovers, here is a spread that some may prefer over cheese. Cannellini
beans are also known as white kidney beans. The combination of mint and parsley is
classic Italian; here I add cilantro, another mint-like flavor. Serve with fresh bread or
crostini.
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