The Bread Lover's Bread Machine Cookbook

1145 Pages·2000·9.46 MB·English

by  Beth Hensperger

ALSO BY BETH HENSPERGER
Bread
Baking Bread
Bread for All Seasons
Beth’s Basic Bread Book
Breads of the Southwest
The Bread Bible
The Pleasure of Whole Grain Breads
Bread Made Easy
The Best Quick Breads

The Harvard Common Press
535 Albany Street
Boston, Massachusetts 02118
www.harvardcommonpress.com
Copyright © 2000 by Beth Hensperger
Illustrations copyright © 2000 by Kristin Hurlin
All rights reserved. No part of this publication may be reproduced or
transmitted in any form or by any means, electronic or mechanical,
including photocopying, recording, or any information storage or retrieval
system, without permission in writing from the publisher.
Printed in the United States of America
Printed on acid-free paper
Library of Congress Cataloging-in-Publication Data
Hensperger, Beth.
The bread lover’s bread machine cookbook : a master baker’s 300
favorite recipes for perfect-every-time bread, from every kind of machine /
Beth Hensperger; illustrations by Kristin Hurlin.
p. cm.
Includes bibliographical references and index.
ISBN 1-55832-155-1 (cloth : alk. paper)—ISBN 1-55832-156-X (pbk. :
alk. paper)
1. Bread. 2. Automatic bread machines. I. Title.
TX769 .H4435 2000
641.8’15—dc21
99-087358
ISBN: 978-1-55832-156-4
Special bulk-order discounts are available on this and other Harvard
Common Press books. Companies and organizations may purchase books
for premiums or for resale, or may arrange a custom edition, by contacting
the Marketing Director at the address above.
Cover photographs by Eric Roth
Text illustrations by Kristin Hurlin
Cover and book design by Night & Day Design
21 20 19 18 17 16 15 14
ACKNOWLEDGMENTS
M
y thanks to editors Dan Rosenberg and Laura Rosenberg. Their interest,
intelligent comments, commitment, and hard work have made this book a reality.
Laura skillfully and patiently worked with me—assisting on every step of
editing the multiple manuscript drafts—with friendly encouragement and
sensitive advice. Thank you to the publicists and staff at Harvard Common Press
who assisted in the preparation, presentation, and publicizing of this cookbook.
And thanks to our project manager, Julie Stillman, wielding her red pen, for her
expertise in editing and time spent on overall organization.
To my peerless agent, Martha Casselman, my admiration and
sincere gratitude for her counsel every step of the way, from proposal to galley
and beyond. Her knowledge and talent are invaluable. Thanks to her assistant,
Judith Armenta, for her enthusiastic encouragement and, well, just being there.
Thank you to the following contributors; some provided
information, others equipment and ingredients, furthering the information
available on this new dimension of baking: Susan Anderson of the Regal
Corporation; Lisa Brugellis, Welbilt and Appliance Company of America; Jenny
Collier, Sunbeam Consumer Affairs; Jeff Hamano, Zojirushi Corporation of
America; Dave Oestreicher and Hope Yingst of Hodgson Mill, Inc.; Jim Rogers,
Panasonic Corporation; Brinna Sands and P. J. Hamel of King Arthur Flour; Don
Stinchcomb of Purity Foods, Inc.; Barbara Westfield of Breadman/Salton; Chuck
Williams of Williams-Sonoma; and Randy Watts, President of SAF Consumer
Affairs, who donated cases of yeast for this project (I used it all!).
I wish to express my appreciation to the following recipe
testers and contributors for their helpful suggestions, comments, and
encouragement: food writer Lynn Alley; Mary Cech of the Culinary Institute of
America at Greystone; Andi Compton; food writer Marcy Goldman; Erin
Kovacs; Jaqueline Higuera McMahan; Gayle and Joe Ortiz; Lou Pappas; M.
Quento, who donated the first test machine; Meg Rohacek; Suzanne Rosenblum;
Helena Rutkowski; Margery Schneider; Barbara and Jerry Smith; David SooHoo
and Elaine Corn; Judith Taylor; Chef Greg Topham, East Meets West Catering
Company.
And to Bobbe Torgerson, my recipe tester extraordinaire for
many years now, who skillfully and consistently tests myriad recipes with a fine
mind to detail and a good heart. I owe her more than I can say or than she would
admit.
I wish to add a special note on the contributions of the late
Mary Anne McCready, whose generous involvement on this project evolved
quickly from recipe tester to co-worker. She was the source of inspiration for
many of these recipes and kept me turning out the work on a daily basis; the two
of us along with the machines lined up on her kitchen counter, sorting through
the initial pile of hundreds of recipe ideas. Her husband, George, ate a lot of
bread. Her spirit resides within.
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