Download⚡️PDF❤️ The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes

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The Bread Lover's Bread Machine Cookbook A
Master Baker's 300 Favorite Recipes for
Perfect-Every-Time Bread-From Every Kind of
Machine
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The Bread Lover's Bread Machine Cookbook A
Master Baker's 300 Favorite Recipes for
Perfect-Every-Time Bread-From Every Kind of
Machine
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Description
Chuck William's Country French Tane di Semola is
made using a simple straight dough. Be sure to
use the finely ground semolina flour that is used
for making pasta rather than the coarser grind
that is similar to farina, a protein-rich flour
also ground from durum wheat. This bread is a
good one to choose if you will be using the Delay
Timer. It is fantastic warm with garlic butter
melting in, and also makes great bruschetta.
Directions Place all the ingredients in the pan
according to the order in the manufacturers
instructions. Set crust on dark and program for
the French Bread or Basic cycle press Start.
(This recipe may be made using the Delay Timer.)
When the baking cycle ends, immediately remove
the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
11?2-Pound Loaf 1 1?4 cups water 2 1?4 cups bread
flour 3?4 cup whole wheat flour 2 teaspoons
gluten 1 1?2 teaspoons salt 1 3?4 teaspoons SAF
yeast or 2 1?4 teaspoons bread machine
yeast Recipes from The Bread Lover's Bread
Machine Cookbook FETA AND SPINACH BREAD Feta
cheese is always associated with Greek cooking.
It is a firm white sheeps milk cheese that
crumbles easily and holds its shape during
baking. It is stored in brine, so feta should
be rinsed in cold water before using. If storing
it again, cover it with fresh water. Feta has
a strong salty nature, so you dont need to add
as much salt to this dough as to others. Because
of its strong flavor, a little feta goes a long
way. APPLE CHALLAH Challah is a traditional
Jewish egg bread that has no peer as far as I am
concerned, because of its delicate cakelike
texture. This nondairy version makes a
traditional stuffed braided apple and honey bread
suitable for Rosh Hashanah. Some bakers like to
use two or three different
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types of apples in their fillings, rather than
just one, for different flavors and textures.
This loaf is baked in the oven. MARZIPAN KRINGLE
I love bread made in the beautiful pretzel shape.
Whole loaves shaped into pretzels may be
unfamiliar to you, but for centuries this has
been the shape of bread made for weddings and
holidays. Some bakers prefer to shape this loaf
into a thick horseshoe instead. Marzipan, also
called massepain in Frenchsimply almond pasteis
one of my favorite fillings. It is a combination
of ground almonds, sugar, and egg whites beaten
into a meringue. It is said to have been invented
in Milan by nuns. Serve this kringle for brunch
with coffee, or tea, and fresh orange juice, and
savor every bite.