Date: Sat, 19 Oct 1996 23:49:48 -0700 -------------- BEGIN bread-bakers.v096.n049 -------------- 001 - "Nancy S. Hsu" Subject: WELBILT ABM-100-4 Date: Wed, 9 Oct 1996 23:56:15 -1000 (HST) I received a Welbilt ABM-100-4 last Christmas as a gift. I haven't been having too much success with it. The only bread I've made with it is the regular white bread. Does anyone also have this model that can help me with a few questions? 1) The dough seems to rise too high and touches the glass cover which makes it quite hard to clean after baking. 2) THere were no instruction books that came with the machine. The only book I received is the recipe book. There is a knob on the right side of the machine for setting L or D...what does that stand for? 3) The breads I've made only lasts about 2 days before it goes completed solid!! Is this how it suppose to be for all machines? 4) Anyone have other recipes that I can try? Thanks all in advance... Aloha, Nancy --------------- MESSAGE bread-bakers.v096.n049.2 --------------- From: Bill Camarota Subject: Honey and Oats Bread Plus Req. Date: Thu, 17 Oct 1996 20:47:43 -0400 (EDT) I am requesting bread recipes using oats, rolled oats, or oatmeal * Exported from MasterCook * Honey and Oats Bread (1 1/2 lb. loaf) Recipe By : Recipe by James Patelli Serving Size : 1 Preparation Time :0:00 Categories : Bread Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk -- 75-85 degrees F 1 large egg 3 tablespoons honey 2 tablespoons sweet butter 1 cup rolled oats 2 3/4 cups bread flour 1 1/2 teaspoons salt 1 1/2 teaspoons active dry yeast Add all ingredients to bread pan and bake at light crust 1 1/2 lb. loaf. Found at Betty Crocker Breadmaker WWW site: http://www.stannet.com/stannet/bread/bcrocker.html - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n049.3 --------------- From: Robertal Banghart Subject: Basic white bread Date: Sat, 12 Oct 1996 14:51:37 -0400 * Exported from MasterCook * Master Recipe for Basic White Bread Recipe By : Cook Illustrated/bobbi744@sojourn.com Serving Size : 1 Preparation Time :0:00 Categories : 4 Star Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 3 cups bread flour 1 teaspoon salt 1 tablespoon sugar 1/4 cup nonfat dry milk powder 1 teaspoon lemon juice -- acts like gluten 1 tablespoon butter or margarine 1 1/4 cups water Add ingredients in order suggested by manufacturer. Process on white bread cycle with crust on light setting. In my Toastmaster bread machine, I tried it on the regular cycle and the time was too short so the bread caved in on the top. Doing in on the French Bread Cycle produced a perfect loaf. - - - - - - - - - - - - - - - - - - NOTES : Very soft white bread with a crusty exterior. --------------- MESSAGE bread-bakers.v096.n049.4 --------------- From: danon@post.tau.ac.il (Gabi Danon) Subject: Injera (Ethiopian bread) Date: Sun, 13 Oct 1996 00:21:09 +0200 (IST) Hi, Somebody asked for an Injera recipe; here's one I got a few years ago from a newspaper here in Israel, and never tried it. Please let me know if it's good. The quantities in this recipe are for a medium-sized Ethiopian restaurant... you should probably reduce it a little... 6 kg flour 100 gr yeast 2 tablespoons sugar 1 1/2 tablespoon salt water Mix the yeast with water, and let stand until bubbly. Add flour, then sugar and salt. Mix and start adding water, until you get something like a pancake batter. Cover and leave for 3 days. Oil a skillet and heat it well (it should be very hot). Pour a little water on the bottom to cool it a little, then return to heat (this is supposed to help form the pores on top). Pour a little batter, spread evenly, and cook over medium heat for 3-4 minutes. The bottom should turn brown, and the top should look like a sponge. Don't turn over. Good luck Gabi =^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^= Gabi Danon danon@post.tau.ac.il --------------- MESSAGE bread-bakers.v096.n049.5 --------------- From: Reggie Dwork Subject: Fennel Sesame Bread Date: Sat, 19 Oct 1996 23:38:28 -0700 We made this today and it was truely wonderful!! Reggie * Exported from MasterCook * Fennel Sesame Bread Recipe By : Vegetarian Times, June, 1996, pg 64 Serving Size : 24 Preparation Time :0:00 Categories : Breads Hand Made Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Sugar -- Or Sucant 1/4 C Lukewarm Water 1/4 Oz Active Dry Yeast -- (2 1/4 Tsp) 1/2 C Nonfat Milk -- Lukewarm, Or Rice Milk Or Soymilk 3 1/2 C All-Purpose Flour -- Unbleached 1 C Whole-Wheat Flour 1 Tsp Salt 1 C Lukewarm Water -- *Note 3 Tsp Crushed Fennel Seeds 3 Tsp Sesame Seeds Cornmeal -- As Needed Slightly crunchy on the outside, chewy on the inside, this bread is perfect for dipping in soup or sopping up the juices of a tagine (Moroccan stew with lots of vegetables in it). *NOTE: Original recipe used 3/4 C lukewarm water...the dough was too stiff for me to work with so I increased the water. In a large bowl, stir sugar or Sucanat into water. Sprinkle in yeast; stir slightly and set in a warm place until yeast is bubbly, about 10 minutes. Add milk, rice milk or soy milk. In medium bowl, mix flours with salt. In 3 to 4 batches, stir flour into yeast mixture. Add lukewarm water gradually, as you may need more or less. (I had to add more then the original 3/4 C) Stir until dough forms stiff ball. Knead dough on lightly floured surface until smooth and elastic, 8 to 10 minutes. Sprinkle in fennel seeds and sesame seeds during last minute of kneading. Divide dough equally. In lightly oiled mixing bowl, form dough into ball by rolling against sides of bowl. Repeat with remaining dough. Sprinkle small amount of cornmeal on baking sheet; flatten balls slightly on sheet. Cover dough with plastic wrap and let rise 2 hours in a warm place (see note). Preheat oven to 400 deg F. Bake dough 12 minutes, then lower heat to 350 deg F and bake 30 to 45 minutes more. The bread will be slightly browned and will sound hollow when you tap it on the bottom. Let cool before serving. Makes 2 loaves (12 slices each). NOTE: If you don't have a warm place, put the baking sheet on top of a large bowl filled part way with warm water. Vegan/Lacto This was really tasty!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : According to MC: Cal 89.6 Fat 0.5g Carb 18.2g Fib 0.7g Pro 3g Sod 93mg CFF 5.3% Nutr. Assoc. : 0 1582 0 0 0 0 0 0 1582 3269 0 0 --------------- MESSAGE bread-bakers.v096.n049.6 --------------- From: Sally Eisenberg Subject: Golden Buns Date: Sun, 13 Oct 1996 12:24:47 -0700 (PDT) Hi All, Here is a wonderful fall bun recipe from King Arthur Flour. I made these Friday. They are worth making. The house smelled of the saffron. I made changes from the original recipe to reduce fat and sugar. Sally * Exported from MasterCook II * Saffron Buns Recipe By : King Arthur Serving Size : 16 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water -- hot 1/4 teaspoon saffron threads -- crushed 1/2 cup 1% milk -- *NOTE 1/4 cup sugar -- **NOTE 2 Tablespoons margarine, imitation -- ***NOTE 1 1/2 teaspoons salt 1 large egg 1 Tablespoon yeast -- +2 teaspoon 3 cups All-Purpose Flour -- unbleached King Arthur -- to 3 1/4 cups TOPPING: 1 large egg white -- beaten lightly 1 teaspoon water pearl sugar Combine the hot water and saffron, and let sit for 10 minutes to soften the saffron. In a mixing bowl, beat together the saffron water, milk, sugar, butter, salt, egg, yeast, 2 cups of the flour. Add enough of the remaining flour to make a soft dough. Knead the dough (for about 15 minutes by hand, 12 minutes in an electric mixer, 90 seconds in a food processor, or in your bread machine using the dough cycle), then set it aside to rise till puffy (but not necessarily doubled in bulk), about 2 hours. Punch the dough down, and let it rest, covered, for 10 minutes. Divide the dough into 16 pieces, and shape each piece into a ball. Place the balls fairly close together (but not touching) in a 12-inch deep -dish pizza pan or 9 x 13-inch pan, cover them, and let rise for 1 1/2 hours, or until they're puffy. Glaze the buns with the mixture of beaten egg white and water, then sprinkle them heavily with pearl sugar. Bake them in a preheated 375 degrees F oven for 20 minutes, or until they're golden brown. ( watch them closely at the end; because of their high sugar content, they tend to brown quickly.) Serve with butter or Devon cream. Yield: 16 buns. One bun = Calories 114.8 Total Fat g 1.4 %cal from fat 10.7% Cholesterol mg 14 Carbs g 21.7 Sodium mg 229 Protein g 3.6 - - - - - - - - - - - - - - - - - - NOTES : *Original recipe called for whole milk. **Original recipe called for 1/3 cup sugar. ***Original recipe called for butter. --------------- MESSAGE bread-bakers.v096.n049.7 --------------- From: Laurie Thompson Subject: Muffeletta bread Date: Sun, 13 Oct 1996 15:32:58 -0400 (EDT) I got this recipe off another list a couple of years ago. I've never made it so I can't vouch for its authenticity. MUFFULETTA BREAD Makes 1 loaf... 425@F --> 375@F 1 cup Warm Water, 110@F 1 tablespoon Sugar, Granulated 1 envelope Active Dry Yeast (1 Tb, bulk) 3 cups Bread Flour 1 1/2 teaspoons Salt 2 tablespoons Shortening Sesame Seeds Combine Water and Sugar in a 2 C. Measuring Cup and stir in the Yeast. Be sure all the yeast is in the water and not stuck to the spoon. Let rest in a warm location until foamy, about 10 minutes. Combine 3 C. Flour, Salt, and Shortening and pulse 4-5 times to distribute evenly. Add Yeast-Water. Process about 5 seconds to JUST form a ball. Dough should be smooth and satiny. If too dry, add water 1 T. at a time and pulse to blend. If too sticky, add more flour 1 T. at a time. Process 20 seconds to knead. Lightly oil a large bowl and transfer the dough to it, turning to oil all sides. Let rise in a warm place 1 1/2 hrs (until doubled). Punch down dough and turn out onto a floured board. Form into a flat, round, single loaf about 10" in diameter. Place on a greased baking sheet. Sprinkle with Sesame Seeds and press into the loaf. Cover loosely with Plastic Wrap and allow to rise in a warm place 1 hr, until almost doubled. Place rack in the center of the oven and preheat to 425@F. Add loaf and bake for 10 minutes, then reduce to 375@F and continue baking 25 minutes. It's done when it sounds hollow when tapped on the bottom. Cool COMPLETELY before slicing. Slice horizontally. Laurie in DC, who has lurked for many months and makes bread both by hand and by ABM --------------- MESSAGE bread-bakers.v096.n049.8 --------------- From: Laurie Thompson Subject: Christmas Cardamon Bread Date: Sun, 13 Oct 1996 15:46:16 -0400 (EDT) For Michelle, who asked for Cardamon bread: This recipe is from a friend of mine. I've made it for the last 2 Christmases (actually on New Year's Day) and it is spectacular warm from the oven. Try to use freshly ground cardamon -- buy the whole pods and grind just before you bake the bread. I've never tried it in the ABM, only by hand with my Kitchen Aid, although it could probably be cut in half for a large machine. No special utensils necessary! Recipe: Christmas Cardamon Bread Servings: 30 Serv. Size: 1 Slice (1/10 Loaf) Prep. Time: 4:30 Portion Ingredient ******* ********** 1-1/2 teaspoon(s) Cardamom, ground 2 Ounce(s) Yeast 1-1/2 Cup(s) Bread flour 1-1/2 Cup(s) Milk 1/2 Cup(s) Butter 2/3 Cup(s) Sugar 2 Large Egg 1 teaspoon(s) Salt 4-1/2 Cup(s) Bread flour Combine cardamon, yeast and 1 1/2 cups flour in large bowl. Heat milk, butter and sugar until butter is melted. Cool to 115 degrees. Add 2 beaten eggs and salt. Beat into flour mixture, about 2 minutes with mixer. Add more flour to make a malleable dough, about 4-5 cups. Knead for 5-8 minutes. Cover and let rise for 90 minutes. Divide into thirds, then thirds again, forming 9 balls. Let rise 10 minutes. Form into ropes and braid into 3 3-rope loaves. Place side-by-side on a greased cookie sheet. Let rise again 40-50 minutes. Brush tops with milk, and sprinkle with 1 T sugar over each loaf. Bake at 375 degrees for 30-35 minutes. Made first time 1/1/95 -- Wonderful! Made second time 1/1/96 -- Just as good the second time! Laurie in DC --------------- MESSAGE bread-bakers.v096.n049.9 --------------- From: PMCiesla@aol.com Subject: souce availability?? Date: Sun, 13 Oct 1996 16:34:45 -0400 I tried the new gift pack combination of breads from Sam's Club. These were from NorthWest Specialty Baking Mixes in Portland, Oregon. 97225. Can anyone locate a telephone number for them and whether or not they would sell in bulk direct??? The flavors are Danish Almond Poppyseed, Tradiontal Country French, Scottish Oatmeal Wheat, English Cinnamon Raisin, Bavarian Multigrain Honey and Italian Garlic Basil. The Scottish Oatmeal Wheat was superb!!!! (a step ABOVE excellent). Thanks for the help. --------------- MESSAGE bread-bakers.v096.n049.10 --------------- From: "Debbie" Subject: bulgar Date: Sun, 13 Oct 1996 20:51:32 +500 Please help! I had mistakenly purchased some bulgar at the health food store for a bread recipe which did not really call for it. Now I have it in my cupboard and do not have any use for it. I would like to be able to use it in some kind of bread machine recipe if anyone has a recipe that calls for it. Any other uses would be helpful as well but mainly I am interested in bread machine recipes. Thanks in Advance. Debbie --------------- MESSAGE bread-bakers.v096.n049.11 --------------- From: "Sue Ann" Subject: Bread Flour Date: Sun, 13 Oct 1996 16:12:16 +0800 Please forgive a silly newbie (to this bread-making business) for asking, but what's the difference between bread flour and all-purpose flour? I've only got all-purpose flour, and bread flour is hard to get. Can I use it instead? And also, I've once baked a loaf (okay, it was more like a bun) of fat-free bread, and it came out inedible. It was greyish in colour and much too tough... :( But the crust was already brown so I couldn't bake it any more. I really want my bread fat-free so adding fat is not an option I can choose... The recipe I used was one for basic bread - it consisted of flour, water and salt. I've also tried making pastry, pancakes and burger patties, but _always_ the centre is not cooked yet it is almost burnt on the outside. Does anybody have a fat-free solution they can share? Thanks, and sorry if my questions were too out of the topic! Sue Ann --------------- MESSAGE bread-bakers.v096.n049.12 --------------- From: CHEFLZ@aol.com Subject: MOLDY BREAD Date: Mon, 14 Oct 1996 09:42:26 -0400 With moldy bread, can you just slice the moldy side off in a slice, or should you throw the entire loaf away? Larry Ziegler( cheflz@aol.com ) ------------------------------------------------------------------------------ ------- MINE EYES HAVE SEEN BREAD IN A LOAF!! --------------- MESSAGE bread-bakers.v096.n049.13 --------------- From: "Ronald L. Ploude" Subject: MasterCook to Meal Master Date: Mon, 14 Oct 1996 10:09:09 -0400 (Eastern Daylight Time) Is there a utility program that can conver Mastercook recipes to Meal Master format. I have not been able to convert the recipes in the list that I got from the archive FTP site. Meal Master reports that the *.MXP recipe files do not have headers. HELP! Entering all these great recipes by hand takes to long. --------------- MESSAGE bread-bakers.v096.n049.14 --------------- From: NELSENR@wmich.edu Subject: Breadman Breadmakers Date: Mon, 14 Oct 1996 13:20:42 -0400 (EDT) Has anyone got an opinion they want to share on this brand of breadmaker? --------------- MESSAGE bread-bakers.v096.n049.15 --------------- From: LGaggini Subject: converting recipes Date: Mon, 14 Oct 1996 14:09:12 -0400 I have noticed that the majority of the recipes that are posted are for bread machines. I am a Kitchen-Aid bread baker and I would love to try some of the machine recipes. Can I use the recipe "as is" or do I have to do something different so I can make it by hand? Thank you, Laura Gaggini gaggini@usaor.net --------------- MESSAGE bread-bakers.v096.n049.16 --------------- From: "Caron Rose" Subject: King Arthur Flour Date: Tue, 15 Oct 1996 09:09:37 -0400 This is my first post to the list, so I hope I sent it to the right place. I've been reading the list for quite sometime now, and have gotten many, many good hints and tips on breadmaking. I have seen many references to King Arthur Flour, but never saw it around here. Well, I finally found it in my area (BJ's Wholesale, in the Washington DC area). I have to say - it made a big difference in my loaf. I have a machine, but I only use it for the dough. I shape it and bake it in whatever shape I prefer. The dough with the King Arthur flour was much stiffer than with Pillsbury bread flour, and didn't rise as much, but the texture was wonderful. It was evenly textured, and tasted great. The other thing I noticed was - it sliced much easier. On the second loaf, I lowered the amount flour used in the recipe, because the dough was very stiff, and my machine was laboring a bit (Zoji). The second was still rather stiff, but not quite as stiff as the first. But the loaf came out the same as the first. I like this flour! Good stuff! Thank you for all the testimonials. I may not have ever tried it if I hadn't heard about it from Bread-Bakers. Thanks again, Caron Rose Chantilly, VA. --------------- MESSAGE bread-bakers.v096.n049.17 --------------- From: Greg Needham Subject: thanks for flour info Date: Thu, 17 Oct 96 11:03:06 EDT I just wanted to thank all of the kind people who helped me with finding sources for flour. Sorry I am not responding to each message individually, but time doesn't allow it. Thanks again! --------------- MESSAGE bread-bakers.v096.n049.18 --------------- From: Bill Camarota Subject: Perfect for Halloween Date: Fri, 18 Oct 1996 21:53:07 -0400 (EDT) * Exported from MasterCook * Pumpkin Date Nut Bread Recipe By : Bill Camarota Serving Size : 10 Preparation Time :0:00 Categories : Cheese French Breads Jewish Low Fat Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup pumpkin pie filling 1/3 cup milk -- skim 1 large egg 1 tablespoon butter 1 teaspoon salt 2 1/3 cups bread flour 2/3 cup flour -- whole-grain wheat 3 tablespoons brown sugar -- packed 2 tablespoons vital wheat gluten 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1/8 teaspoon allspice 2 teaspoons yeast 1/2 cup walnuts* -- coarsely chopped 1/3 cup dates* -- chopped Add ingredients to the machine in the order listed with the exception of walnuts and dates. Bake on fruit and nut cycle. When addition beep sounds, add walnuts and dates. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n049.19 --------------- From: Paradise Manifest Subject: TNT: Magnificent Muffins (fwd) Date: Sat, 19 Oct 1996 09:46:41 -0400 (EDT) I got his recipe from a list that I joined and thought It was worthy of sharing with you all. headers in tact so you know who to contact for questions about the recipes. Enjoy, ~RE Rubee@hotmail.com Ausetkmt@Cris.Com ~RE Ausetkmt www.cris.com/~Ausetkmt Listowner - ThinkTank / Afrospirit-L Web Researcher/Analyst - Gravity Links "<><%><> Grasp Reality...Firmly<><%><>" ---------- Forwarded message ---------- >From: "S.Pickell" >Subject: TNT: Magnificent Muffins Good Morning All!! MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Magnificent Muffin Baking Hints Categories: Info, Pickell, Muffins Yield: 1 Info. Baking a magnificent muffin is quick and easy. All you need is some basic equipment and an understanding of how to prepare your batter. The basis of muffin baking is to create a DRY and a MOIST mixture in separate bowls. They are then combined quickly with a minimum amount of stirring. You want to moisten the dry mixture, but still have a lumpy batter. The batter should then be put immediately into the muffin tins and baked with careful attention to the required oven temperature. Here are a few quick tips for baking a magnificent muffin: Remember that there is a very real difference between 'All-Purpose Flour' and 'Cake and Pastry Flour'. Be sure to use the type specified for the recipe. Even if you buy pre-sifted flour, you will get better results by sifting and then measuring. DO NOT OVERMIX you batter or the result will be a tough muffin with poor texture. When combining the moist and dry mixtures, always make a well in the dry and pour the moist into the well. Stir the two until combined, but still lumpy. Prepare the cups by greasing lightly. If you have non stick, no greasing is necessary. ALWAYS preheat your oven. If you have muffin cups that do not have batter in them, fill them half way with water while the tray is in the oven. This will make sure that the muffins will bake evenly. Always test your muffins for doneness. A muffin shoul not be spongy on the top but should be spring to firm. A Toothpick inserted in the center of the muffin should come out clean if it is completely baked. Baked muffins should be cooled briefly in the muffin tins and then removed to racks. If you are planning on FREEZING, be sure they are completely cooled to room temperature before you wrap then in foil and freeze them. Source: Magnificent Muffins Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Peanut Butter & Jelly Muffin Categories: Muffins, Pickell Yield: 12 Muffins MMMMM------------------------DRY MIXTURE----------------------------- 2 c Flour, all-purpose 1/2 c Sugar, granulated 2 1/2 t Baking powder 1/2 t Salt 1/2 c Peanut butter, chunky 2 T Butter MMMMM-----------------------MOIST MIXTURE---------------------------- 2 lg Eggs 1 c Buttermilk MMMMM--------------------------TOPPING------------------------------- 1/3 c Unsalted Toasted Peanuts 1/4 c Fruit jelly Preheat oven to 400F and prepare 12 muffin cups. Sift first 4 ingredients of dry mixture together. With a pastry blender cut peanut butter and butter into dry mixture until mixture resembles coarse crumbs. In a medium bowl beat eggs lightly and stir in buttermilk. Add egg milk-mixture to coarse crumbs mixture and stir just until ingredients are blended. Fill 12 prepared muffin cups 2/3 full. Bake 20-25 minutes in preheated oven. While muffins are cooking melt the jelly and finely chop the peanuts. As soon as muffins are removed from the oven brush the tops with melted jelly and dip the tops into the chopped peanuts. HINT: We suggest using the jelly that is your family's sandwich favorite. These muffins make a great hit at children's parties. Source: Magnificent Muffins Cookbook MMMMM <<<<<<---------------------------------------------->>>>> Kath's MealMaster Recipe Swap Homepage 41,000+ Recipes in Meal Master Format http://www.cyberspc.mb.ca/~netdir/recipe.html <<<<<<---------------------------------------------- >>>>>> --------------- MESSAGE bread-bakers.v096.n049.20 --------------- From: Don Griffin Subject: Is this normal? Date: Sat, 19 Oct 1996 21:29:08 -0500 Hi, Several months ago, I bought a factory-reconditioned ABM though Danmark catalog and it has recently started SCREECHING loudly off and on while it kneeds the dough. This is an incredibly hideous sound and startles my 2-year old from across the house as well as sets MY teeth on edge. I had to stop baking bread overnight because none of us could sleep. Anyway, I was sure that this couldn't be right and I took it in to be serviced, as it is under a factory waranty. They said that they couldn't find anything wrong with it and "breadmakers will make noise". They even said that they baked bread in it and it was fine. But I doubt it. Has this happened to anyone and how did you resolve the issue? Any advise? By the way, my ABM is a Toastmaster Platinum Bread & Buttermaker, model #1199. Thanks, Kiana --------------- END bread-bakers.v096.n049 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved