Bread Machines For Dummies Read Online Free PDF Page A

or bowl of cereal, and a toasted slice of Buttermilk Oatmeal Bread. Or for a healthy adult breakfast “on the run,” try the Five-Grain Bread toasted and spread with a bit of light cream cheese. If you’re a muffin stuffer, you’ll want to experiment with the muffin mix breads. By using your favorite muffin mix you can make wonderful breakfast breads. Another idea, perhaps best saved for a weekend morning, is French toast made with the leftover Egg Bread.
    That is if you can ever have any leftover Egg Bread. Besides serving it with a variety of entrees, you’ll also find it is delicious as a sandwich bread. Or, you can make a great sandwich for salami, meatloaf, or other sandwich meat with Beer Rye Bread. Some people like to slice Focaccia to use for sandwiches; it works but we usually serve it by breaking off pieces to accompany soups or salads. We’ve also included the recipe and directions for Bread Bowls that are popular for serving soups and salads.
    If you like to sop your soup or stew, here are some other suggestions: Mushroom Onion, Spaghetti Bread, Chili Bread, and Onion Dill Bread.
    We like Onion Dill Bread because it is so versatile. The taste goes well with soups, salads, casseroles, and so on, and it serves as an excellent base bread for small party sandwiches. Also, we often use a variety of quick breads as hors d’oeuvres for a cocktail party, or a bridal or baby shower.
    Are you taking bread from your bread machine with you to your workplace to share with fellow employees? You will want to look through the two chapters of quick bread recipes. We are confident that any of them would be a hit. In fact, because they are so quick and easy to make, you’d better take more than one at a time.
    Quick breads are also great as desserts. For example, you will find a slice of Pumpkin or Orange Date bread and a dish of canned fruit make a light yet satisfying closure to an evening meal. And for special days, we have included two chapters of Holiday and Ethnic Breads. It is our intent to inspire you to keep your bread machine a hummin’ and you and yours enjoyin’ the best bread you ever ate.

Part II
Getting the Best Results from Your Bread Machine

    In this part . . .

    W e provide all of the in-depth ingredient information you’ll ever need to know. Plus we tell you everything there is to know about your bread machine—how it works and what the bells and whistles are for. We also include how-to measure tips, and explain why you need to test the liquid temperature, how to bake the bread in the oven if you choose to create an interesting shape, and, of course, how to keep it fresh since there might even be some left over.

Chapter 3
Flours for Breads
In This Chapter
    Understanding the different wheat flours
    Learning the value of other grains
    Using alternative flours
    Storing flour

    F lour: a finely ground meal made from wheat, cereal grains, or edible seeds.
    Ah, the miracle of flour from the kernel of wheat. When you think about it, it’s amazing to get something so light and fluffy from hard kernels of wheat. Yes, you say, I know wheat is ground into flour, but so many terms are used — bleached, unbleached, all-purpose, whole wheat, buckwheat, self-rising, cake flour. What do they all mean? In this chapter, we put meaning into these words used to describe the different flours used in making breads. We tell you which work the best in your bread machine and why; which add nutritional value to your loaves and why; and which to use only in minimal amounts and why.
    We also talk about buckwheat, which gets lifted right out of that list of wheat-based products and lands in a completely different category under the other grains like spelt, rye, and oatmeal. Although not the major players among the flours used in breads, they do contribute significantly to flavor and texture.
    Another whole category of flours exists, not milled from the common grains most usually