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
Roasted Eggplant Dip
Serves 4
This is a variation on baba ghanoush, a wonderful (and lowfat) Mediterranean dish
that is good with toasted pita bread, plain or herbed focaccia, or toast. This is nice
topped with some sesame seeds that have been lightly toasted in a dry skillet.
2 medium eggplants (about 1
1
/
4
pounds)
1 medium shallot
1 whole canned jalapeño pepper
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1
/
4
teaspoon ground cumin
Pinch of salt
Preheat the oven to 400°F.
Cut the eggplants in half lengthwise and place, cut side down, on a lightly greased
baking sheet. Bake for 35 to 45 minutes, until tender and the skin is blackened
and puckered. Set aside to cool.
Peel the eggplant and discard the skin. With the food processor running, add the
shallot through the feed tube. Add the remaining ingredients and process until just
combined; this dip is best a bit chunky. Scrape into a serving bowl and refrigerate,
covered, until serving. This dip can be made 1 day in advance.
Hot Artichoke Dip
Serves 6
This is the most popular dip I make. It is good hot, warm, or cooled to room tempera-
ture. Serve this dip with Pita Bread Crisps, or with fresh slices of Roman Bread.
4 scallions
8 ounces cream cheese, at room temperature
1 cup grated Parmesan cheese
One
1
/
4
-ounce can artichoke hearts or bottoms, drained
1
/
2
cup mayonnaise or plain yogurt
Dash of hot red pepper sauce
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