Date: Sat, 8 Feb 1997 23:20:14 -0800 (PST) -------------- BEGIN bread-bakers.v097.n010 -------------- 001 - bbriscoe@infolink.morris. - Shredded Wheat Bread 002 - yoda Subject: Amish Friendship Bread Date: Sun, 02 Feb 1997 20:27:20 -0500 >>From: reedan@global2000.net (Daniela Sciaky) >>Subject: Amsih Friendship Bread starter >>Date: Sat, 25 Jan 1997 16:37:06 -0500 >>Several months ago I received a starter for Amish Friendship bread. The >>bread is a quick bread where the starter has all the basic ingredients that >>previously was divided up. All of the incubation for the starter is done at >>room temperature. Well after prepping many rounds of the bread and giving >>away starter, I finally gave up and lost the starter. Freezing the final >>step was a disaster. Does anyone have any idea how to start it again from >>scratch? ... Your answer is in the recipe. 1 Cup Flour, 1 Cup Sugar & 1 Cup Milk. Usually the first full batch out of a new starter is not as "active" as the future batches. BTW, I use cocoa powder to dust the pan instead of cinamon-sugar. I like the way it comes out better. --------------- MESSAGE bread-bakers.v097.n010.3 --------------- From: "shandor@itsnet.com" Subject: Zo problems Date: Sun, 2 Feb 1997 20:59:21 -0700 I have really enjoyed this list but have never posted before. I lurked for many months before deciding to purchase a Zo. I had the exact same problems that Ellen did. No matter what I tried the bread would fall. Towards the end (before I returned it) it was even burning the bread. After 30 days of baking an average of 2-4 loaves a day, I returned it. I was lucky enough to get my money back. We usually ate the bottom part of the bread, but if it didn't get eaten immediately it would go to waste. For some reason it was extremely dry and did not taste well the second day. Thank goodness we had chickens to eat what we would not. I've since gone back to my kitchen aide and am saving my pennies for a Bosch. One loaf a day is not enough to keep my family in bread. Thanks for all of your great recipes. Our family has enjoyed them very much!! Shannon --------------- MESSAGE bread-bakers.v097.n010.4 --------------- From: Debbie Hrabinski Subject: Bob Evans rolls? Date: Sun, 02 Feb 1997 21:48:55 -0500 Hi everyone, I went to a restaurant this wkend called "Bob Evans Restaurant". I haven't been to any of these restaurants and wondered if they were a chain? Also, they had the bestest in the world yeast raised bread rolls. Just fantastic. anyone have a recipe for these scrumptious devils? Thx, Debbie piggie@worldnet.att.net --------------- MESSAGE bread-bakers.v097.n010.5 --------------- From: John Mcchesney-Young Subject: Re: bread-bakers digest v097.n009.1 Date: Mon, 03 Feb 1997 09:34:04 +0000 Carolyn wrote the following: > > You can use your oven to keep sourdough starter warm or even to let bread > rise by turning on the oven light, placing the bowl in the oven and closing > the door. This will work as well or better than a gas pilot light (with > electric ignition these days very few of us still have a constant pilot > anyway). I have an oven thermometer setting on an oven rack and the temp > hovers around 85F. with this method in my oven. Janet wrote: Yes, this does work very well. The only thing is, be sure to put up a note somewhere really obvious that the starter is in there if someone else may cook in your kitchen. I lost my favorite starter when it was in the oven and my husband turned it on to pre-heat for something he was going to cook, decided to go take a shower while it was heating up, and came back to find that it had cooked into a solid mass. Cheers, Janet This used to happen to me on a regular basis until I taped a small magnet to the back of an index card, wrote "Bread rising in the oven" on the front, and started diligently setting it *over* the oven control knob. Besides using the oven light (or pilot, if you have one), you can also use votive candles, and vary the temp by increasing or decreasing their number. John John --------------- MESSAGE bread-bakers.v097.n010.6 --------------- From: yoda Subject: drying out sourdough starters Date: Mon, 03 Feb 1997 06:53:04 -0500 RE: >>From: "Robert and Carole Walberg" >>Subject: Drying out sourdough starter + Favourite Recipe >>Date: Tue, 28 Jan 1997 14:40:53 -500 >>Recently I have been noticing postings about drying out sourdough >>starters for storage. Could anyone tell me how that is done and how >>it is then reconstituted for later use... This is out of Nancy Silverton's Breads of the La Brea Bakery: Take one cup of starter and spread it very thin on a parchment lined large cookie sheet. Allow to dry at room temperature for 2 or 3 days, until completely dry. Peel flakes and place in an airtight container. To reconstitute, add enough water to make one cup. Let completely dissolve. Add 1 cup bottled water (the chlorine in tap water can kill the airborn yeasts) and 1 1/4 cup flour. Mix well and reserve 1 cup. Discard rest. Keep in a 2 quart container with a loose cover. Feed 2 or 3 times a day, and wait 5 days until using. Ronda --------------- MESSAGE bread-bakers.v097.n010.7 --------------- From: Derek Lyons Subject: Old Machine Date: Mon, 3 Feb 1997 08:12:39 -0800 (PST) > >From: hirsc003@mc.duke.edu >Subject: rotating paddle stuck >Date: Mon, 27 Jan 1997 11:13 -0500 (EST) > > I think I probably have one of the earlier bread machines made -- > a 4 1/2 year old Hitachi. It has been used regularly -- probably > 2-3 times a week over the 4+ year period. Now, the paddle is > starting to stick -- it's not rotating properly, and not mixing > ingredients properly. I have tried oiling the inside with cooking > oil and the outside with WD40 oil. Does anyone have any suggestions > how to fix this problem? > *Eventually* you will have to replce the machine.. Now might be time to consider it. Derek L. --------------- MESSAGE bread-bakers.v097.n010.8 --------------- From: "Robert and Carole Walberg" Subject: Re: Rotating Paddle Stuck Date: Mon, 3 Feb 1997 09:34:11 -500 > From: hirsc003@mc.duke.edu > Subject: rotating paddle stuck > I think I probably have one of the earlier bread machines made -- > a 4 1/2 year old Hitachi. It has been used regularly -- probably > 2-3 times a week over the 4+ year period. Now, the paddle is > starting to stick -- it's not rotating properly, and not mixing > ingredients properly. I have tried oiling the inside with cooking > oil and the outside with WD40 oil. Does anyone have any suggestions > how to fix this problem? > I had this problem with my Black and Decker breadmachine that had been used every day over 2 years- so I guess about the same amount of time as yours. I needed to replace the bread pan because the gasket in it had worn out. Carole Walberg carole@mb.sympatico.ca --------------- MESSAGE bread-bakers.v097.n010.9 --------------- From: atmcdaniel@alpha.nlu.edu Subject: English Muffin Bread Date: Mon, 03 Feb 1997 12:05:13 CST Anyone have the recipe for English Muffin Bread?? Nell --------------- MESSAGE bread-bakers.v097.n010.10 --------------- From: MBills@aol.com Subject: Bread Machines Date: Mon, 3 Feb 1997 01:00:35 -0500 (EST) Hi! I'm a newcomer, and an old-fashioned bread-baker (the bowl and spoon method - LOL) Anyway, I'm researching bread machines - for a possible future purchase and it looks as though most prefer the Panasonic and/or Zoji, what do you all think? I don't want to end up with doorstops! Thanks for your help! Maureen --------------- MESSAGE bread-bakers.v097.n010.11 --------------- From: Joe and Pam Humpheys Subject: light bake Date: Mon, 03 Feb 1997 08:57:54 -0800 Dear fellow bread bakers, Hi, I bought a bread-machine for Christmas and havent bought bread except for French Toast since. I was reading about a fat substitute and wondered what it was and where and how much it cost to buy??? The name was Lighter Bake. Thanks --------------- MESSAGE bread-bakers.v097.n010.12 --------------- From: Sam Hurwitz Subject: Starter temperature maintenance Date: Mon, 03 Feb 1997 09:43:00 -0500 It is simple to maintain starter temperature (or rising dough temperatures) with a small styrofoam box turned upside down. Place a 5w night light on an extension cord in the box. Mine keeps things at about 82. Don't let the light touch the container holding the starter or dough, or it will get overheated! This is mentioned in a number of books on sourdough techniques - it's not original with me. Madness takes its toll. Please have exact change! --------------- MESSAGE bread-bakers.v097.n010.13 --------------- From: Debbie Hrabinski Subject: Hawaiian Breads Date: Sun, 02 Feb 1997 21:47:45 -0500 I sent these to the person who asked, but if any of u wanted them... Debbie > Title: Hawaiian Sweet Bread ABM > > 3 ts Dry yeast > 5 tb Sugar > 3 c Bread flour > 3/4 ts Salt > 2 tb Dry milk > 2 tb Instant potato flakes > 1/4 ts Lemon extract > 1/4 ts Vanilla extract > 2 Eggs > 4 tb Butter > 1 c Warm water Title: HAWAIIAN BREAD 1 1/2 pound loaf 1/2 c Water 1/2 c Pineapple jiuic 1 Egg 2 tb Applesauce 3 c Bread flour 3 tb Sugar 3/4 ts Salt 1 ts Yeast 3/4 c Chopped macadamia or almonds 1/2 c Coconut (optional) Title: HAWAIIAN COCONUT BREAD FOR 1-1/2 LB. LOAF 1 pk Yeast 3 c Bread flour 2 ts Salt 1 tb Sugar 1/4 c Nonfat dry milk powder 1 Egg 1/4 c Soft butter 3/4 c Coconut; shredded 3/4 c Macadamia nuts (whole is -fine or use almonds) 1/2 c Crushed pineapple; well -drained 1/2 c Pineapple juice from above 1/4 c Warm water Drain the pineapple, reserve liquid. Add all ingredients in the order listed above, pineapple and juice "last". Select white bread and push start. --------------- MESSAGE bread-bakers.v097.n010.14 --------------- From: enkidu@mail.utexas.edu (Enkidu) Subject: Re: Non-yeastbreads in the ABM Date: Mon, 3 Feb 1997 05:39:40 -0600 }I was wondering. If I have a bread recipe that doesn't have yeast in it, can }I still make it in the abm? Take for instance the following recipe (which }BTW is a good one), could I make this in an abm? Why or why not? The bread you're talking about is called a quickbread, aptly named since it requires no rising periods like yeast bread. Instead of the lengthy expansion caused by Carbon Dioxide from yeast respiration, the bread is leavened by an explosive chemical reaction that releases CO2 from the baking soda. Right away, then, you have several hours wasted during which the machine thinks your dough is rising. I don't know what this time lag would actually do to the batter, but I suspect the settling would be rather unpleasant for the final product. More to the point, I think most ABMs have a bake cycle of about 50 minutes, so your bread would, according to the recipe, come out slightly uncooked. Now, some machines do have a "quickbread" cycle for just this type of concoction, but if it doesn't I would stick with yeasted breads. Omar --------------- MESSAGE bread-bakers.v097.n010.15 --------------- From: Terry and Kathleen Schuller Subject: Curried Onion Bread Date: Wed, 05 Feb 1997 23:18:30 -0600 This is a fun bread to make because the ingredients are so different. It has six cups of carmelized onions in it, 5 teaspoons of curry powder, and 2 cups of chickpeas! The directions are long, but very good. This is the first time that I have made bread where you drop the yeast mixture into warm water to make a sponge. When I did this I figured that I would have to throw a mess away and start over, but the mixture rose to the top as a nice sponge a short while later. I put chili fixings into the crockpot just before I made this bread so that I could really pay attention to this one recipe, and they tasted great together. Soup or chili and a heavy bread are wonderful on cold winter days. I made this two days ago and it still smells like curry powder in the house :-). I'm going to check this book out from the library again to see if there are more bread recipes in it. Kathleen schuller@ix.netcom.com * Exported from MasterCook * Curried Onion Bread Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Serving Size : 24 Preparation Time :0:00 Categories : Breads Hand Made Beans Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil plus oil for the bowl 2 large onions -- thinly sliced (6 cups thinly sliced) 2 cups cooked chickpeas 5 teaspoons curry powder 1 envelope active dry yeast 1 tablespoon sugar or honey 2 1/2 cups warm water 2 tablespoons honey 4 teaspoons sea salt 7 cups unbleached flour -- (7 to 8) 1 each egg white beaten for glaze 1 each vegetable oil spray Note: Caramelized curried onions give this bread a rich flavor, while chickpeas provide extra protein and a pleasing contrast in textures. The sponge (intermediary rising of part of the dough) gives the bread extra lift and flavor. 1. Heat the olive oil in a large nonstick skillet. Cook the onions over medium-low heat until a light golden brown, about 10 minutes, stirring occasionally. Stir in the chickpeas and curry powder and continue sauteing the onions until a deep golden brown, about 3 minutes. 2. Combine the yeast, sugar, and 1/4 cup warm water in a small mixing bowl and stir to mix. Let stand for 6 to 8 minutes: It should foam like a head of beer. 3. Prepare the sponge: Stir 2 tablespoons warm water into the yeast mixture. Stir in 1 cup flour or enough to obtain a moist but shapable dough. Roll the dough into a ball and drop it into a deep bowl filled with warm water. It will sink to the bottom. After 5 to 10 minutes, it will rise to the surface. The sponge is now activated and ready to use. 4. Transfer the sponge to a large mixing bowl. Stir in the remaining water, the 2 tablespoons honey, the salt, and the onion-chickpea mixture. Stir in the flour, one cup at a time. Add flour until the dough becomes too stiff to stir: it should be dry enough to come away from the sides of the bowl but soft enough to knead. Turn the dough out onto a lightly floured work surface. Wash the bowl and lightly oil it with spray oil. 5. Knead the dough for 6 to 8 minutes, or until smooth and elastic. If the dough is too sticky to knead, work in a little more flour. Note: The dough can be mixed and kneaded in a heavy-duty mixer fitted with a dough hook or a large food processor fitted with a dough blade. 6. Return the dough to the oiled bowl and cover with plastic wrap. Place it in a warm, draft-free spot and let it rise for 1 1/2 to 2 hours, or until doubled in bulk. (The dough can be allowed to rise at lower temperatures, even in the refrigerator, but the rising time will be longer.) 7. Punch the dough down and cut in half. Pat each half into an 8-inch-long oval. Plump the ovals in the center and drop them, seam side down, into two 9-inch loaf pans greased with spray oil. 8. Cover the loaves with dish towels and let the dough rise again until doubled in bulk. Preheat the oven to 375 degrees F. Brush the top of each loaf with beaten egg white or water and, using a sharp knife or razor blade, make a series of parallel diagonal slashes, 1/4 to 1/2 inch deep. 9. Bake the loaves for about 35 to 40 minutes, or until firm and nicely browned. The standard test for doneness is to tap the bottom of the loaf: If it sounds hollow, the bread is cooked. You can also test for doneness with an instant-read thermometer: The internal temperature should be about 190degrees F. 10. Let the breads cool for 5 minutes in the loaf pans, then turn them out onto a cake rack. Let cool slightly or completely. (Bread piping hot out of the oven is very hard to slice.) Makes 2 loaves (24 slices) NOTE: I used 1 tbls olive oil and 1 tbls balsamic vinegar to carmelize the onions. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 1440 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v097.n010.16 --------------- From: "BrownleeS" Subject: Olive Bread for Bread Machine Date: Thu, 06 Feb 97 08:11:06 EST A while ago someone was asking for olive bread recipes. Here's one that I thought was quite good. Shari brownlees@dsmo.com Olive Bread (for Bread Machine) Source: More Electric Bread Note: the Electric Bread books call their loaves Regular and Large, rather than 1, 1-1/2, or 2 lb. They base it on pan capacity and tell you to measure your pan capacity by seeing how many cups of water will fit in the bread pan: Less than 12 cups - Regular loaf 12 to 16 cups - Large loaf More than 16 cups - Double Regular Regular loaf Large loaf ------------ ---------- Water (lukewarm) 1/2 cup 3/4 cup White bread flour 2-1/3 cups 3-1/2 cups Dry milk 1 Tbsp. 2 Tbsp. Sugar 1/2 Tbsp. 1 Tbsp. Salt 3/4 tsp. 1-1/4 tsp. Olive oil 1 Tbsp. 2 Tbsp. Green olives (whole stuffed) 1/4 cup 1/2 cup Black olives (whole pitted) 1/2 cup 3/4 cup Blue cheese (crumbled) 3 Tbsp. 1/4 cup Yeast (fast rise) 1 tsp. 1-1/2 tsp. OR Yeast (active dry) 1-1/2 tsp. 2 tsp. Drain olives well in a colander, then shake well to remove any excess liquid. Pitted and stuffed olives can be added whole. Kneading will break them into pieces. Can be made with regular or rapid bake cycles. Nutritional information per serving: Cal. 194; Chol. 3 mg.; Sod. 409 mg.; Prot. 13%; Carb. 65%; Fat 22% --------------- MESSAGE bread-bakers.v097.n010.17 --------------- From: jjudson@host.cass.net Subject: Re: Vegetable bread Date: Thu, 06 Feb 97 04:11:46 GMT Does anyone on this list have a recipe for 'vegetable bread'. I've been looking for a while now, but the only one I have found turned out to be *very* salty. Thanks in advance. -- Janet Judson jjudson@cass.net --------------- MESSAGE bread-bakers.v097.n010.18 --------------- From: "The Bucknall-Stone Family" Subject: New To The List Date: Fri, 7 Feb 1997 17:17:46 +1100 Could someone please tell me Sweet Butter is, I've never heard of it in Australia. Also I don't have a bread machine and don't want one, but I wondered about some of the recipes I've seen posted on this list for the Bread Machines, how do I adapt them? I am also interested in finding out more about the friendship bread. Thanks Alaine --------------- MESSAGE bread-bakers.v097.n010.19 --------------- From: BunnyMama@aol.com Subject: SAM'S CLUB YEAST Date: Mon, 3 Feb 1997 22:06:11 -0500 (EST) I know this has been discussed by this group at least twice before, and I do apologize, but I'm one of those who just doesn't pay attention unless it applies to me at that moment. Of course now that I've ignored all of your previous postings on the matter, I've purchased two16-oz pkgs of Red Star "Instant Active Dry Yeast" at Sam's Club. One more time, please -- is this comparable to Rapid Rise Yeast or Active Dry Yeast? Thanks -- and I'll try to pay closer attention to the discussions. And if I ever find a bread recipe that none of you has tried already, I surely will share it! Sharon --------------- MESSAGE bread-bakers.v097.n010.20 --------------- From: rbursey@pine.alberni.net (Robert Bursey) Subject: Does salt add flavour? Date: Tue, 04 Feb 97 18:20:59 PST I have been having trouble getting some of my whole wheat loaves to rise, so much so that I not only cut down the salt, but left it out a few times altogether. I always thought salt's only purpose was to keep the yeast in check. But the loaves I have made with no salt are lacking something in the taste department. So I have been adding about 1 tsp per 1.5 or 2 lb loaves and it seems to be ok. I would like somewhat higher loaves, but not if they taste bland. BTW, my Black and Decker has this problem. I have been having trouble getting rid of my old Regal, because it makes whole wheat loaves that rise essentially as high as the white flour loaves do. So a second question on the subject of rising is are there some machines that just for some reason or other make denser loaves than others? Thanks. ++++ Robert Bursey rbursey@freenet.alberni.net --------------- END bread-bakers.v097.n010 --------------- -------------- BEGIN bread-bakers.v097.n011 -------------- 001 - cewvb@ilap.com - Olive Bread 002 - Compupups2@aol.com - Challah Bread Recipe Needed 003 - "Robert and Carole Walber - Sourdough Cheese Rolls --------------- MESSAGE bread-bakers.v097.n011.1 --------------- From: cewvb@ilap.com Subject: Olive Bread Date: Mon, 3 Feb 1997 14:59:38 -0500 1. Rustic Bread Follow flour and water quantities recommended for bread. Add 2-3 cups of starter, activated yeast and some olive oil. Mix and let rise for 2 hours in greased bowl. When the volume has doubled, knead on floured board until soft and moist. Let is rise some more, covered with plastic. Dough temperature should reach 75 to 78 F. It is ready when a hole punched with one finger stays without springing back. Form a well rounded ball. Sprinkle waxed paper with some flour and fine cornmeal. Flatten the ball and place it on top of waxed paper. Indent the top with fingers. Preheat oven at 500 F for 10 minutes. It is best to use a ceramic cooking board. Spray some water in the oven and place bread immediately in it. Spray water every 10 minutes. Turn bread loaf on the other side after 15 minutes. Remove waxed paper. Bread should be ready in 40 minutes (total baking time). The loaf is ready when sound is hollow. 2. Olive Focaccia Use a firmer dough than the one used for the Rustic Bread. Do not use Yeast. Only a large amount of starter. Mix well. Add some water if necessary. The dough should reach a 75-78 F temperature. The dough should be sticky but not wet. Process 5 more minutes. Add fresh thyme, chopped Maroccan olives and Kalamata olives. Let is rest for 5-10 minutes. Finish kneading by hand, on floured board. Gather the dough, rolling edges underneath again and again until the ball is smooth and rounded. Let it sit 2-3 hours, covered with plastic, in slightly oiled bowl. Dough is ready when it does not spring back (See above) When volume has doubled, refrigerate overnight. the following day,m let temperature reach 72-74 F. Indent top of loaf with a knife. Bake for 45 minutes according to Rustic Bread instructions above. --------------- MESSAGE bread-bakers.v097.n011.2 --------------- From: Compupups2@aol.com Subject: Challah Bread Recipe Needed Date: Wed, 5 Feb 1997 12:39:09 -0500 (EST) The following recipe for Creme Brulee French Toast was in the newspaper. It sounds wonderful but I don't know how to make the bread. Can anyone help? 1 qt cream 8 egg yolks 3 to 4 Tbl vanilla 27-ounce challah loaf 3/4 cup sugar 2 Tbl butter, melted Grease a 10-inch springform pan. Wrap bottom and outside of pan with foil, reserving enough foil to cover top of pan during baking. Slice challah bread into 1-inch thick slices. Set aside. In a large bowl or mixer, combine cream, vanilla, sugar and egg yolks. Beat to mix well. Place 1/4 of the bread slices into pan layering in a circular pattern. Pour egg mixture over top of bread until bread is completely soaked. Repeat layering and soaking process until pan is full. Weigh bread down with a plate anchored with a full food can, and refrigerate 1 hour. Remove plate and can and cover top of pan with foil, sealing airtight. Place pan in water bath and bake 1-1/2 hours in an oven preheated to 325 degrees. Remove foil, cool and refrigerate. When fully chilled, remove from pan, wrap in plastic wrap and refrigerate until ready to use. Just before serving, preheat oven to 350. Cut the bread round into 7 wedges. Brush each wedge with melted butter, place on baking sheet and bake 10 minutes or until completely warmed (or warm in microwave). Makes 7 servings. --------------- MESSAGE bread-bakers.v097.n011.3 --------------- From: "Robert and Carole Walberg" Subject: Sourdough Cheese Rolls Date: Thu, 6 Feb 1997 12:14:28 -500 Years ago I used to make this recipe regularly using my food processor. I lost the cookbook and Cindy Walker in Georgia came to my aid. My son tasted one for the first time and said that the flavour was superb. Try it- you'll like it!! * Exported from MasterCook * Sourdough Cheese Rolls Recipe By : Better Homes & Gardens Bread Book Serving Size : 24 Preparation Time :3:00 Categories : Breads Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sourdough starter 1 package dry yeast 3/4 cup warm water -- 110-115 degrees 4 cups all-purpose flour -- 4 to 4-1/2 cups 1/4 cup sugar 1/4 cup butter or margarine -- softened 1 egg 2 teaspoons salt 1/2 teaspoon baking soda 1 cup shredded cheddar cheese Bring Sourdough Starter to room temperature. In mixer bowl dissolve yeast in water; mix in 1-1/2 cups of the flour, the sugar, butter, egg, salt, and Starter. Beat at low speed of electric mixer 2 minutes, scraping sides of bowl. Beat 3 minutes at hi. Punch down. Cover; let rest 10 minutes. Divide dough into 24 pieces; shape into balls on greased baking sheets. Cover; let rise till nearly double (25 to 30 minutes). Bake in 375 degree oven for 20 minutes or till golden. - - - - - - - - - - - - - - - - - - Carole Walberg carole@mts.net Visit my home page at: http://www.brandonu.ca/~walberrd/family.htm for Copycat, Crockpot, Cookies, Soups, and Italian recipes in Mastercook format. --------------- END bread-bakers.v097.n011 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved