Bread Machines For Dummies E-Book

Glenna Vance

• Herausgeber: John Wiley & Sons
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 344

Veröffentlichungsjahr: 2011

Beschreibung

There's nothing like the smell and taste of fresh homemade bread. But who has the time to make it anymore? You do--with a little help from your automatic bread machine. All bread machines can make good bread; they just need a little help from you to turn out a good loaf. With a little practice and a lot of fun, you too can make freshly baked bread in your kitchen with the touch of a button. Bread Machines For Dummies is for anyone who has ever been frustrated by a bread machine and wants to know if it's really possible to turn out great bread with a minimum of time and effort (it is!). This fun and easy guide shares simple techniques and more than 85 tested, foolproof recipes for making aromatic and flavorful breads--either for your bread machine or from dough that you shape yourself and bake in the oven. You'll see how to make: * Soft white bread * Cracked wheat bread * Basic danish dough * Babka and C hallah * Bread bowls * Bread sticks, pizza, and focaccia * And so much more! This handy resource guide provides everything you "knead" to know about making bread, including the best ingredients to use, how to work with dough, and how to get the best results out of your machine. Along with plenty of cooking, measuring, and shopping tips, you get expert advice on how to: * Shape simple doughs into beautiful breads * Mix flours and liquids for perfect bread texture * Adapt machine recipes for two loaf sizes * Understand the different wheat flours * Fit bread into a gluten-free diet * Avoid moisture mistakes * Make breads with alternative ingredients such as rice flour, potato starch, and tapioca flour Featuring a cheat sheet with standard measuring equivalents and temperature conversions, tips for troubleshooting your machine, and delicious recipes for such tasty delights as Cheddar Cheese Corn Bread, Pecan Sticky Rolls, Cranberry Nut Bread, and Banana Lemon Loaf, Bread Machines For Dummies reveals the best ways to bake, store, and enjoy your bread!

Leseprobe

Bread Machines For Dummies®

by Glenna Vance and Tom Lacalamita

Bread Machines For Dummies®

Published byWiley Publishing, Inc.111 River St.Hoboken, NJ 07030-5774www.wiley.com

Copyright © 2001 by Wiley Publishing, Inc., Indianapolis, Indiana

Copyright © 2001 Hungry Minds, Inc. All rights reserved. No part of this book, including interior design, cover design, and icons, may be reproduced or transmitted in any form, by any means (electronic, photocopying, recording, or otherwise) without the prior written permission of the publisher.

Library of Congress Control Number: 00-105666

ISBN: 0-7645-5241-4

Printed in the United States of America

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Distributed in the United States by Hungry Minds, Inc.

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LIMIT OF LIABILITY/DISCLAIMER OF WARRANTY: THE PUBLISHER AND AUTHOR HAVE USED THEIR BEST EFFORTS IN PREPARING THIS BOOK. THE PUBLISHER AND AUTHOR MAKE NO REPRESENTATIONS OR WARRANTIES WITH RESPECT TO THE ACCURACY OR COMPLETENESS OF THE CONTENTS OF THIS BOOK AND SPECIFICALLY DISCLAIM ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. THERE ARE NO WARRANTIES WHICH EXTEND BEYOND THE DESCRIPTIONS CONTAINED IN THIS PARAGRAPH. NO WARRANTY MAY BE CREATED OR EXTENDED BY SALES REPRESENTATIVES OR WRITTEN SALES MATERIALS. THE ACCURACY AND COMPLETENESS OF THE INFORMATION PROVIDED HEREIN AND THE OPINIONS STATED HEREIN ARE NOT GUARANTEED OR WARRANTED TO PRODUCE ANY PARTICULAR RESULTS, AND THE ADVICE AND STRATEGIES CONTAINED HEREIN MAY NOT BE SUITABLE FOR EVERY INDIVIDUAL. NEITHER THE PUBLISHER NOR AUTHOR SHALL BE LIABLE FOR ANY LOSS OF PROFIT OR ANY OTHER COMMERCIAL DAMAGES, INCLUDING BUT NOT LIMITED TO SPECIAL, INCIDENTAL, CONSEQUENTIAL, OR OTHER DAMAGES.

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About the Authors

Glenna Vance (Milwaukee, WI) is director of consumer affairs for a major ingredient manufacturer in the Midwest. A published author, Glenna has been involved in developing consumer recipe programs with major appliance manufacturers and ingredient companies. As a board member of the Milwaukee chapter of the American Institute of Wine & Food, Glenna is instrumental in bringing nationally renowned culinary professionals to Milwaukee for culinary programs and events.

Tom Lacalamita (Long Island, NY) is a bestselling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Lacalamita is considered to be a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is also a spokesperson for various food and housewares manufacturers.

Dedication

Dedicated with love to my mom, Mildred Weir, who has been a queen in her kitchen all these many years and a positive influence in my life. —Glenna Vance

I dedicate this book to my mother, Frances Porretta, a woman of great culinary talent, who over the course of my life has given me her unconditional love and support. —Tom Lacalamita

Authors’ Acknowledgments

A book is never the work of a single person. There are many whose contribution make it a success. This book is not an exception.

We would like to especially thank Hungry Minds and Holly McGuire for asking us to write Bread Machines For Dummies, Linda Ingroia for keeping things on track, and Angela Miller for bringing us all together.

We are extremely grateful for our very patient and understanding project editor, Tim Gallan. It was Tim’s confidence that this book would be a reality that kept us researching, testing and writing. Every author should, at least once in their lifetime, have an editor as cool, calm, and collected as Tim.

It’s amazing how directions can appear to be written clearly until they come under the scrutiny of a skillful eye of one who is quick to question them. For making this book not only grammatically correct, but also make sense, we thank Ben Nussbaum and Gwenette Gaddis, our copy editors.

We are thankful for the luxury of a very professional and competent recipe tester, Patricia Waldoch, who tested, tasted, and tweaked our recipes with extreme carefulness, checking to make sure the ingredient amounts were exact, the oven temperatures were accurate, and the times were correct.

Since a picture is worth a thousand words, we hope that you enjoy as much as we do the quirky, wonderfully descriptive illustrations of artist Liz Kurtzman.

We also want to thank the Production crew at Hungry Minds for making this book look so nice.

Publisher’s Acknowledgments

We’re proud of this book; please send us your comments through our Hungry Minds Online Registration Form located at www.dummies.com

Some of the people who helped bring this book to market include the following:

Acquisitions, Editorial, and Media Development

Senior Project Editor: Tim Gallan

Senior Acquisitions Editor: Linda Ingroia

Copy Editors: Ben Nussbaum, Gwenette Gaddis

Technical Reviewer: Patricia Waldoch

Editorial Manager: Pam Mourouzis

Editorial Assistant: Carol Strickland

Production

Project Coordinator: Nancee Reeves

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Proofreaders: Laura Albert, Corey Bowen, Melissa D. Buddendeck, David Faust, Angel Perez, Dwight Ramsey

Illustrator: Liz Kurtzman

Indexer: Ty Koontz

General and Administrative

Hungry Minds, Inc.: John Kilcullen, CEO; Bill Barry, President and COO; John Ball, Executive VP, Operations & Administration; John Harris, CFO

Hungry Minds Consumer Reference Group

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Hungry Minds Consumer Production: Debbie Stailey, Production Director

Contents

Title

Introduction

About This Book

What We Assume about You

How This Book Is Organized

Icons Used in This Book

Part I : Homemade Bread from the Bread Machine

Chapter 1: Why an Automatic Bread Machine?

Defining a Bread Machine

The Basics on How a Bread Machine Works

Who and Why? (and What, Where, When, and How)

Shapes, Sizes, and Features

Using Your Bread Machine

Chapter 2: Breads for a Healthy Diet

A Healthy Diet Includes Bread

Building a Repertoire of Breads

Part II : Getting the Best Results from Your Bread Machine

Chapter 3: Flours for Breads

From Golden Wheat to Flours

Wheat Flour Varieties

Flours from Other Grains

Alternative Flours without Gluten

Storing Flour

Chapter 4: The Miracle of Yeast

A Feast of Yeast Facts

The Types of Yeast You Can Use for Bread

Testing Yeast

Other Leavening Agents

Chapter 5: Liquids: The Ingredients That Make It All Come Together

Doh! Avoiding Moisture Mistakes

Water

Milk

Buttermilk, Yogurt, and Sour Cream

Eggs

Juices, Purees, and Beer