Date: Mon, 13 Apr 1998 00:41:31 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n029 -------------- 001 - "Ginny" Subject: Krusteaz mixes Date: Sun, 5 Apr 1998 17:34:04 -0400 You may want to check out the Sam's Club or the Wal-mart Supercenter Grocery for Krusteaz mixes. ginny --------------- MESSAGE bread-bakers.v098.n029.2 --------------- From: Don & Donna Subject: Recipe needed: 7-grain bread for ABM Date: Mon, 06 Apr 1998 05:33:30 -0700 Hi, I'm looking for an ABM recipe for 7 grain bread using 7 grain cereal. I found one on one of my lists, but my hard drive crashed before I had a chance to put it into my MC and back it up. Any help would be appreciated. Thanx, Donna --------------- MESSAGE bread-bakers.v098.n029.3 --------------- From: Vicki Ireland Subject: Re: Low-fat Powdered Buttermilk Date: Mon, 6 Apr 1998 19:40:46 -0600 (MDT) Thanks for the wonderful information. Several folks seem to like King Arthurs. I must say, all of you on this list are so very helpful. I've received several comments/tips personally. A great big thanks to all of you. You're the best. Vicki --------------- MESSAGE bread-bakers.v098.n029.4 --------------- From: Darby Stanfill Subject: packaging own bread mix - yeast or not Date: Sun, 05 Apr 1998 16:19:15 -0700 I've heard salt will kill the yeast if it comes in contact with it - maybe this is the reason? I know salt is a necessary ingredient bread recipes (as a yeast inhibitor), so I doubt we'll find many bread recipes without it. I know the bread mixes you buy at the store package the yeast separately, too. Any other insight into this? Darby --------------- MESSAGE bread-bakers.v098.n029.5 --------------- From: BillyFish Subject: Biblical bread Date: Mon, 6 Apr 1998 13:12:12 EDT I am certainly not a biblical scholar. But with the passover season upon us, I am curious about breadmaking if and as described in the Bible. Is breadmaking described in it? The passover story certainly says that the bread before the Exodus was unleavened. How was it normally leavened? How was flour made? And many more questions. Bible references would be appreciated. William Buchman --------------- MESSAGE bread-bakers.v098.n029.6 --------------- From: Mitch Smith Subject: Internal Temperature of "Done" Loaf Date: Sun, 5 Apr 1998 10:58:13 -0500 JFertig299 wrote: >Hello, all! I've enjoyed lurking for the past several months and >learning a lot about bread, the ABM and unique methods. I >seem to remember someone posting a way to check for the >doneness of bread by inserting an instant-read thermometer >into the loaf. However, I can't find that post on the info I've >saved. Does anyone know the internal temperature of a "done" >loaf of bread and could share that information? It should read 200 F. in the middle of the loaf. - Mitch --------------- MESSAGE bread-bakers.v098.n029.7 --------------- From: Ruth Provance Subject: Internal Temp of Yeast Bread Date: Sun, 05 Apr 1998 16:12:46 -0700 Dear Bakers, especially Judith Fertig, I have listed in my Daily Bread Recipe: http://www.upword.com/bread/daily.html that I bake my bread until it has an internal temperature of 200 deg F. This has never failed me. I do read that some breads are done at different temperatures, but the range is usually within +/- 5 to 10 degrees F of 200 degrees, so my advice is shoot for the 200 and don't worry about it. Pay attention also to the color of your crust and the good old hollow sound when tapped. Keep Baking Bread! Ruth --------------- MESSAGE bread-bakers.v098.n029.8 --------------- From: HWGunnar Subject: Homemade Bisquick equivalent Date: Sun, 5 Apr 1998 14:05:02 EDT I have seen a number of recipes that call for a certain amount of Bisquick. I myself have never used Bisquick and was raised to look down upon it as something prepackaged that would cost a lot more money than one could make something better for. Though I am now open to the idea that it may be a good product, I would still prefer to make an equivalent, which I would think would cost much less, that could be used in the recipes that intrigue me. Does anyone have a recipe for homemade Bisquick mix that can be substituted for Bisquick in recipes? Helen --------------- MESSAGE bread-bakers.v098.n029.9 --------------- From: MPCUMMINGS Subject: Buttermilk Powder Date: Mon, 6 Apr 1998 15:33:29 EDT Vicki Ireland asked about buttermilk powder. I have here a box of Saco Cultured Buttermilk Blend, which I bought this AM at Stop & Shop. The box contains 4 envelopes, and it states that each envelope will make one cup of buttermilk when mixed with one cup of water. The 800 number for Saco Foods, Inc, which is located in Middleton, WI 53562, is 373-7226. Perhaps they can provide information as to the outlets that carry this product. I haven't used it yet, of course, so I can't report on its quality. Good luck to Vicki! Marge Cummings, Rhode Island --------------- MESSAGE bread-bakers.v098.n029.10 --------------- From: BillyFish Subject: Krusteaz Mixes Date: Mon, 6 Apr 1998 02:15:28 EDT "Ina Bechhoefer" wrote: >>>>>> I have been using the Krusteaz mixes lately for those occasions when I have not had time to put together a bread from scratch ingredients and have found them to be very reliable. Costco has sold an assortment box of six mixes. They have stopped carrying them recently. Does anyone know of a source to find these mixes in the Washington, D.C. area or a mail order source? <<<<<< I have been getting the same product from Smart and Final. I do not know if there is one in Washington. You can write Krusteaz to find out where to get them. William Buchman --------------- MESSAGE bread-bakers.v098.n029.11 --------------- From: "Meghan E Gray-Leckrone" Subject: celiac's disease (Any help appreciated!) x-post Date: Tue, 07 Apr 1998 12:34:21 -0700 Hello all. One of my co-workers just found out her husband has gluten intolerance. She would appreciate any information, including support groups, lists specifically for this type of problem, and also any recipes, including bread machine recipes. I am going to give her the subscription info for these lists, and I will also pass on any information or recipes you guys would care to share. She's feeling a little intimidated, and she says her husband has NO IDEA how his life is about to change. Thanks, Meghan Free web-based email, Forever, From anywhere! http://www.mailexcite.com --------------- MESSAGE bread-bakers.v098.n029.12 --------------- From: tammiesh@juno.com (Tammie L Shelton) Subject: Date: Fri, 10 Apr 1998 14:00:51 -0500 Hello Everyone, My mother and I were discussing bread baking the other day, and she was telling me that when she was a little girl her mother used "cake yeast" instead of yeast like Red Star. It came in a square shaped bar. I have never heard of this kind of yeast nor seen it in the store. Does anyone know if this kind of yeast is still made, and if so, what is your experience using it. Thanks, Tammie East Troy, Wisconsin _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866] --------------- MESSAGE bread-bakers.v098.n029.13 --------------- From: Bonnie Pollack Subject: Chocolate Bread Date: Tue, 7 Apr 1998 19:24:59 -0400 (EDT) In searching for the Red Lobster rolls I found a wonderful recipe for chocolate bread. In my machine (Regal) the chocolate chips come out whole and the bread is like a dessert. I gave the recipe to my friend and her husband tried it out 10 times (no kidding) and the chips melted in the bread while baking. They have an Oster. MY QUESTION: wHY DID MINE TURN OUT DIFFERENTLY THEN THEIRS? Is it the machine? I even gave them my chips to use on the last try. I had them match ingrediant for ingredient. Is there a way for them to get whole chips in the baking without buying a new machine? BTW, for you all who sent me variations of the Red Lobster rolls ----thanks. Bonnie Pollack --------------- MESSAGE bread-bakers.v098.n029.14 --------------- From: JANIST@ALCON.ALC.ORG Subject: Fleishman's ABM mixes Date: Mon, 6 Apr 1998 20:09:00 -0500 Hi I've been lurking for several months now, and really enjoy the wealth of information I get from this list. Now, when I'm feeling REEEALLY lazy, I just dump a mix into my bread machine, and let 'er rip. I have tried several of the mixes, including Krusteaz and Eagle Mills. But the ones my husband likes best are the mixes from Fleishman's, the good ole yeast people. My stores in Abilene, Tx began carrying these mixes some months ago, and kept them on the shelves just long enough for people to begin liking them. . .Now you can't find them for love nor money! Has Fleishman's stopped making them? or are my grocery store suppliers just a bunch of horses patoots? Any help on where to get these will be greatfully appreciated. Janis C. Test janist@alcon.alc.org --------------- MESSAGE bread-bakers.v098.n029.15 --------------- From: Rosemary Grimm Subject: GoldRush starter Date: Sun, 5 Apr 98 13:39:51 PDT If you have never heard anyone say anything good about GoldRush starter, then listen: I baked two wonderful loaves of bread yesterday using a GoldRush starter that I had neglected for about one and a half years. The bread had everything one could want in an artisan bread--lofty loaves, moist chewy crumb, large irregular holes, crisp crust, excellent flavor. I used no commercial yeast. The starter is stable and reliable; that's what is good about it. The rest is due to my skill. New breadmakers spend too much energy looking for crutches (recipes, dough conditioners, the perfect starter, fancy equipment) instead of developing their breadmaking techniques. Rosemary Grimm, GARVANZA, CALIFORNIA The Blue Ribbon Bakery http://www.geocities.com/NapaValley/4496 --------------- MESSAGE bread-bakers.v098.n029.16 --------------- From: "J. Mathew" Subject: Powdered buttermilk Date: Mon, 6 Apr 1998 07:04:57 -0500 > Some recipes I've seen call for buttermilk. I've been looking for > the powdered variety. Anyone know if thisworks in recipes calling > for buttermilk? If so, anybody have a clue as to where to find it. > I live in Colorado. Have checked the major supermarket chains here > but to no avail. 1. Yes, the powdered buttermilk works fine for recipes calling for the liquid. The powder is used to make liquid buttermilk, and the instructions are on the canister. 2. I generally find the powdered buttermilk, made by Saco Foods, at my local supermarkets (e.g., Kroger, Tom Thumb, Albertson's, etc.). I can sometimes ask them to order it, too. If not, you can reach Saco Foods at 800/373-7226, or by email at SacoFoods@aol.com. Hope this helps, Joan -- Reply via email to joanm@bigfoot.com --------------- MESSAGE bread-bakers.v098.n029.17 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Low-fat Powdered Buttermilk Date: Fri, 10 Apr 1998 12:44:06, -0500 To: Vicki You wrote: <<>> Yes, the powdered buttermilk works just fine as a replacement for fresh buttermilk. Simply add water in place of the fresh buttermilk then add about 4 or 5 tablespoons buttermilk powder along with your dry ingredients. Saco is the most common brand of buttermilk powder. You should be able to find it in grocery stores along with the powdered milk. If not, try a health food store. If you still can't locate it, you can call Saco directly at 1-800-373-SACO. Good luck! Linda Rehberg www.breadmachinemagic.com --------------- MESSAGE bread-bakers.v098.n029.18 --------------- From: "Richard L. Walker" Subject: Dough Boys - a request Date: Sat, 4 Apr 1998 23:24:03 -6 The ground rules: I've searched high and low for a dough boys recipe, so if you have one please pretend to having had a difficult time providing it. The request: About 10 years ago I discovered a dough boy recipe, made them, loved them, lost the recipe and have been searching for the recipe ever since. Basically, dough boys are heavy yeast rolls, shaped into boys with round heads, a body, arms and legs -- having an egg (dyed red or not) that are wrapped by the arms. It makes (made?) a terrific Easter bread since each member of the family got one to eat for breakfast. If anyone knows about dough boys, I would appreciate very much hearing how you make them. I could fake it, but I think they are traditional somewhere and would like to stay with a tradition if it exists. Richard L. Walker Pensacola FL (City of Five Flags) USA rlwalker@granis.net --------------- MESSAGE bread-bakers.v098.n029.19 --------------- From: Darby Stanfill Subject: powdered buttermilk Date: Sun, 05 Apr 1998 16:14:25 -0700 I use it exclusively as a buttermilk replacement. It works great! For maximum shelf life, just store the container of powder in the refrigerator. The brand I use is "Saco". I purchased mine at Cub Foods/Waremart (in Oregon) in the baking section, but here's Saco's phone #1-800-373-7226 (business hours central time). Also, I've heard you can also substitute plain yogurt, or "soured milk" for buttermilk. To make 1 cup soured milk, put 1 TB lemon juice or vinegar in a 1 cup measuring cup; add milk (I use skim) to the 1 cup mark. Another option is to ask the manager at the grocery store if they would special order it for you. I think most reputable grocery store chains are willing to check into their customer's requested products. The full name of the product is: "Cultured Buttermilk Blend for Cooking and Baking" by Saco. I have a 12 ounce container. Hope this helps! Darby --------------- MESSAGE bread-bakers.v098.n029.20 --------------- From: CHAMBERS Subject: thermometers? Date: Sun, 5 Apr 1998 22:20:23 -0500 (CDT) I need a small, quick reading thermometer to measure the temperature of things you use in making bread (yeasts, water, etc). I'm not a bread machine user (which would probably solve all my problems along these lines) I now use a glass candy thermometer which works ok but they are really fragile and take forever to produce a crude reading. Their big virtue is tht they are scaled right, i.e., read from 90-140 degrees. Oven thermomenters scale is too high (140-400 degrees) and digital body temperature thermometers are too low (90-105 degrees). Anyone have any suggestions as to where I can buy a small digital thermomenter for $10 or less ... there is a small round dial metal thermometer at Target Stores for $10 but doubt it reads faster than my candy thermometer, probably isn't as accurate ... And, the price is outrageous since it looks like it costs about a quarter to make! Don Chambers --------------- END bread-bakers.v098.n029 --------------- -------------- BEGIN bread-bakers.v098.n030 -------------- 001 - BreadMagician@prodigy.com - celiac's disease (Any help appreciated!) 002 - Mitch Smith - Recipes for Bread Machine Using Rice Flour 011 - "Russell J. Fletcher" - Low-fat Powdered Buttermilk 015 - Jill & Joe Proehl - cinnamon bread request 018 - Ken Vaughan Subject: What's the difference? Date: Sun, 5 Apr 1998 10:55:56 -0500 Tdchsa wrote: >You won't recognize me, because I'm a newbie. I like to make >fresh bread, but don't have a machine yet. Will someone please >let me know what the difference is between recipes for the >machine and recipes for manual baking? I'd like to use some of >these recipes but don't know if they will work without the machine. You should be able to take any bread machine recipe and make it by hand with no changes. The reason bread machine recipes are so "picky" is that you are baking in a confined space inside the machine. If you use the incorrect proportion of ingredients, you run the danger of the bread overflowing in the machine and making a big mess. With manual baking this is far less of a problem, though one can still foolishly try to put too much dough in too small a pan. Even then it usually doesn't make a mess in your oven, you just get an odd looking loaf. For that reason, you have to be careful when taking a recipe for making bread by hand and converting to a "BM" recipe. - Mitch --------------- MESSAGE bread-bakers.v098.n030.3 --------------- From: Raphael Ryan Subject: Re: What's the difference? Date: Sun, 05 Apr 1998 17:32:16 -0500 Hi, Georgeann The difference between 'regular' and 'breadmaker' recipes is that the breadmaker recipes are adjusted to fit the size of the breadmaker pan and the length of times that the breadmaker spends at each step. Therefore it is quite easy to use a breadmaker recipe in the usual way but not quite as easy to adapt a regular recipe to 'fit' a breadmaker fixed size and timing. Go to it with any of these recipes that appeal to you. All you have to do is use your own judgment as to how long to let it rise and when its ready to shape and bake, and at what temperature to bake it, but if you've baked bread for a while this shouldn't be a problem. Raphael Ryan ~~~~~~~~~~~~~~~~~ >From: Tdchsa >Subject: Re: What's the difference? >Date: Mon, 30 Mar 1998 13:08:33 EST > >You won't recognize me, because I'm a newbie. I like to make >fresh bread, but don't have a machine yet. Will someone please >let me know what the difference is between recipes for the >machine and recipes for manual baking? I'd like to use some of >these recipes but don't know if they will work without the machine. > >Thank you in advance, >Georgeann --------------- MESSAGE bread-bakers.v098.n030.4 --------------- From: prairie-wind@juno.com (Karen K. Deck) Subject: Dry Buttermilk/Raisin Granola Bread Recipe Date: Mon, 6 Apr 1998 10:10:23 -0700 Vicki: I have used Saco cultured Buttermilk Blend for several years as a substitute for buttermilk in many recipes as well as in my ABM. No problems to report and the convenience is wonderful!! I am also in Colorado. King Sooper's and the Super Wal-Mart stores have the Saco Buttermilk Blend. (It is in a small round canister with a red lid in the area that has dry milk). Hope this helps. Thought that someone might enjoy this ABM adaptation of a recipe on the back of a Pillsbury flour package. Karen's ABM Adaptation-Raisin Granola Bread (Pillsbury) For 1 1/2 Lb. Loaf Water 3/4 cup Milk 1/3 cup Oil 3 tbsp. Honey 2 tbsp. Salt 1 tsp. Bread Flour 2 1/2 cups Grated Orange Peel 1 tbsp. Granola* 1/4 to 1/2 cup** Sunflower seeds 1/4 cup** Raisins 1/4 cup** Active Dry Yeast 2 1/4 tsp. *I use Strawberry Muesili instead of granola---wonderful!! **One-quarter cup of the granola/muesili was added with the flour, the remaining one-quarter cup was added along with the sunflower seeds and raisins at the "beep". _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866] --------------- MESSAGE bread-bakers.v098.n030.5 --------------- From: Dan Aldrich Subject: Re: Your Own Pre-mix Date: Sun, 05 Apr 1998 09:37:51 -0700 Since there's been some interest in pre-mixing, here's a recipe for pancakes that does very well with premixed dry ingredients. I make up a bunch of zip-lock bags of the dry ingredients; it saves a lot of time. -Dan Multi Grain Pancakes Dry Ingredients 2/3 Cup Whole-wheat flour, preferably stone-ground 1/3 Cup all-purpose flour 1/4 Cup oat or other flour(corn meal, barley, buckwheat, millet) 2 Tbl Wheat germ 2 tsp. sugar(optional) 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt(optional) Wet Ingredients 1 Cup buttermilk(or Yogurt) 1 1/4 Cup or more skim milk 1 Egg white(optional) 1 Whole egg(optional) 1 Tbl Vegetable oil 1/4 tsp. vanilla extract(optional) 1. Mix together all the dry ingredients in a medium bowl. 2. In a second bowl, combine the wet ingredients, whipping them enough to beat the egg white and whole egg lightly. Add these to the dry ingredients, stirring just to combine them. The batter can stand for 10 minutes out of the refrigerator or for an hour or more refrigerated. If you do not have oat flour or an alternative, add another 1/4 Cup of whole-wheat flour to the dry ingredients. Note: I just use an 8 oz. Dannon Vanilla Yogurt cup and leave out the sugar and vanilla. I usually add a little more milk, the batter according to directions is very thick. --------------- MESSAGE bread-bakers.v098.n030.6 --------------- From: Darlene Jones Subject: adding yeast (or not!) to pre-packaged mixes Date: Sun, 05 Apr 1998 13:05:00 -0700 Ruth and others on the lists: I hope I am not seeming to be antagonistic, but I guess I must be *missing something here* and I want to understand the principle behind this dictum!! If you add the yeast to the DRY mix in the bag and then freeze it, and when ready to make bread, you add the bag's mix to the bread machine and THEN ADD THE LIQUID -- they are separate the entire time!!!!! What am i missing here that is not made clear to me about why you *should not* add yeast to the pre-measured mix??? Do the mixes in the box come with yeast added or do you add it from your own stash, or is it in a separate package inside the box????????? darlene > I make my own mixes with any recipe I like. I just DON'T PUT YEAST IN, > no matter what you read in list. THE MOST IMPORTANT THING ABOUT ABM > BAKING IS: KEEP YEAST AND LIQUIDS SEPARATE TIL KNEAD TIME!!! > add > yeast when your machine instructions say. ~!~ ~!~ ~!~ ~!~ ~!~ mailto:djones@moscow.com mailto:jone9538@uidaho.edu Darlene Jones University of Idaho Moscow, ID 83843 http://www.uidaho.edu/~jone9538 Everywhere I go, I'm asked if I think the universities stifle writers. My opinion is that they don't stifle enough of them. There's many a best seller that could have been prevented by a good teacher. Flannery O'Connor --------------- MESSAGE bread-bakers.v098.n030.7 --------------- From: mhh@ior.com Subject: How do you prevent holes in cinamon bread? Date: Sun, 05 Apr 1998 17:25:02 +0000 I have a recurring problem when making cinnamon bread. The places that I put the cinnamon/ butter/ sugar mixture, after it gets rolled up and cooked, have large empty holes. I try to pull the dough while I roll it up. Am I not pulling it tight enough? I sure would appreciate some help. Here is my recipe, taste great even with holes. Melody * Exported from MasterCook Mac * Cinnamon Bread Recipe By : mhh@ior.com Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c water -- 110F 1/4 c honey 1/8 c butter 1 tbsp salt 1 tsp active dry yeast Cinnamon filling: 1/8 c butter -- melted 1 tsp cinnamon 1/4 c sugar 1/4 c raisins Follow machine directions. After rising spread cinnamon mixture over stretched rectangle of dough. Roll up and pinch edges together. Let raise again. Bake 40 minutes at 350F. - - - - - - - - - - - - - - - - - - Per serving: 979 Calories; 46g Fat (40% calories from fat); 4g Protein; 152g Carbohydrate; 123mg Cholesterol; 6876mg Sodium --------------- MESSAGE bread-bakers.v098.n030.8 --------------- From: "Susan Chapin" Subject: Powdered buttermilk Date: Fri, 10 Apr 1998 16:27:02 -0400 I've used both powdered and fresh buttermilk (at different times) in the same ABM recipe. The fresh was better, but the powdered made good bread too. I find it helps to mix water with the powder following the recipe on the buttermilk and let it sit for an hour before making the bread. I get powdered buttermilk at Fresh Fields (gourmet/health food supermarket) or a local health food store (this is in the Washington, DC area). Health food stores are an excellent place to look for bread ingredients. Not only do they have a lot of less usual items, but the better ones take care of their stock better. For example, they keep flour in the refrigerator or freezer. I remember one store in San Diego that maintained a large refrigerated room for all semi-perishable products, including flour. (Though, sometimes the products are not as thoroughly sterilized. Way I look at it, the once in a while I fnd bugs or mold on a product is a small price to pay for the better quality the rest of the time. It doesn't happen very often.) - susan ------------- Some recipes I've seen call for buttermilk. I've been looking for the powdered variety. Anyone know if thisworks in recipes calling for buttermilk? If so, anybody have a clue as to where to find it. I live in Colorado. Have checked the major supermarket chains here but to no avail. --------------- MESSAGE bread-bakers.v098.n030.9 --------------- From: Tom A Brown Subject: Yeast behavior Date: Mon, 6 Apr 1998 11:02:46 -0500 Bread yeast & brewer's yeast are different, apparently not interchangible.{due to flavor?] I am interested in the differences in how yeast(s) behave. How can such a simple mold be so smart?? I realise it takes a tangent away from just bread, so sorry in advance, and skip it if your not interested. I have a excellent [meaning I don't know the answer!] conundrum on which some of the brilliant & diverse minds that read these postings perhaps could shed some light. Home brew beer and soda both use (the same) brewer's yeast.{ Why not bakers yeast? And why not bake bread with Brewers yeast?} I "know" that yeast acts on the sugar to produce carbon dioxide (the "fizz" in technical terms) and alcohol. I also thought I knew that the yeast continued doing this until the "food" (sugar/starch) ran out or the alcohol concentration got to high, with the latter being the norm for alcoholic beverages. But such is (obviously) not the case with soda. Why is there no alcohol produced in the homebrew soda process, and what stops the yeast? The two batches I've tried have varied from slight fizz to moderate fizz -(variation between bottles) -never alot of fizz. Yet I know there is still a lot of sugar in there! (And no alcohol!??) What part of Chemistry 101 did I miss? Tom Brown --------------- MESSAGE bread-bakers.v098.n030.10 --------------- From: Takt EZ Subject: Recipes for Bread Machine Using Rice Flour Date: Tue, 7 Apr 1998 21:52:04 EDT >This is my first time posting on any list so I hope this goes through >ok. I have a co-worker who has been diagnosed with multiple food >allargies including wheat and gluten. Yeast is no problem. She has made >3 loaves of bread with very expensive rice flour and all 3 times it >flopped. She substituted equal rice flour for flour in the recipe book >that came with the machine. >Does anyone have any information about baking with rice flour or recipes >to share? There are many types of flour available, but only wheat contains the necessary components glutenin and gliadin which combine to form the gluten found in doughs prepared from wheat flour. Unfortunately, without the gluten and its elastic web like structure yeast dough will not rise and that's exactly what your friend is experiencing. I would suggest she try batter bread recipes and substitute rice flour for the wheat flour. The difference between batter bread and yeast bread is that batter bread uses no yeast it uses baking powder or baking soda or some combination of each, therefore no gluten structure is necessary. Be careful though, it's tricky trying to convert a yeast bread recipe to a batter bread. Best you start first with a recipe specifically for batter bread and go from there. Sorry the news couldn't have been better, but your friend has just experienced one of the major gotchas of bread baking. Happy Baking Don --------------- MESSAGE bread-bakers.v098.n030.11 --------------- From: "Russell J. Fletcher" Subject: Cinnamon-Raisin Bread 2 lb. (Bread Machine) Date: Sat, 11 Apr 1998 20:02:47 -0700 * Exported from MasterCook II * Cinnamon-Raisin Bread 2 lb. (Bread Machine) Recipe By : Oster Deluxe Bread and Dough Maker, p 41. (1997) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Eat-L Mastercook List Tnt List 30 % Cff Or Less Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 2 Tablespoons margarine 4 cups white bread flour 1/4 cup sugar 2 teaspoons salt 1 1/4 teaspoons ground cinnamon 2 1/4 teaspoons active dry yeast -- (or bread machine) <<>> 3/4 cup raisins 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type -Sweet Bread cycle. (For Oster number 8). 5) Press start. Bread will be done baking in the number of hours indicated. 6) Add Mix-in when bread maker beeps, about 32 minutes after starting. formatted by Russell Fletcher cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com living in rainy Camas WA USA --------------- MESSAGE bread-bakers.v098.n030.12 --------------- From: "Susan Chapin" Subject: Cinnamon swirl bread Date: Fri, 10 Apr 1998 16:35:15 -0400 Yes, that's the right idea. I don't have my bread recipe with me, and it is a non-wheat recipe anyway, but here are the things that turn a bread recipe into a cinnamon swirl recipe: - start with a fairly sweet bread - add a heaped teaspoon ginger to the dough ingredients - add raisins or currants as for an ordinary raisin bread - before the last rise, at punch down, roll the dough fairly flat. Spread with a mixure of about 1 TB butter, 1 1/2 TB cinnamon, and 1 1/2 TB sugar (actual amounts to your taste). It should be a spreadable paste. Be sure NOT to spread the mixture all the way to the edges of the dough. Roll it up and pinch the ends to seal. - let rise the last time and bake. I do this all the time in my Zo. I simply pull out the dough at the punch down, prepare, and return it to the pan. Actually I also change pans, since I have one of Irwin's "finnish" pans without a paddle. I set my watch timer to 1 hour 16 minutes from the time I press the Start button, which takes me to the punchdown before the last rise, so I can go in the kitchen and make the switch. ------------------------ Does anyone have a good bread machine recipe for cinnamon bread? The kind with a swirl of cinnamon through it? In general, I make dough in my bread machine, then bake it in the oven. I'm guessing I would have to make some sort of sweet dough, roll it out, spread it with cinnamon and sugar, roll it up like a jellyroll, and then bake it in a loaf pan? I would appreciate any help with this! --------------- MESSAGE bread-bakers.v098.n030.13 --------------- From: Darby Stanfill Subject: RE: About ABM recipes Date: Sun, 05 Apr 1998 16:35:13 -0700 >I suppose I could go out and spend money on an ABM cookbook, but I find I >am less and less inclined to go out and buy cookbooks because, thanks to >the InterNet, I already have more new recipes than I could ever cook in my >life even if I cooked a new recipe three times a day and never ever >repeated one. So why purchase more? Gloriamarie, I'm with you on this one! But... there is one bread machine book I count as indispensible... its "Bread Machine Magic Book of Helpful Hints", by Linda Rehberg and Lois Conway. I did not buy it for the recipes, but for the wealth of knowledge shared on adapting your own recipes, and ingredient substitution choices (very in depth - from sweeteners, liquids, fats, grains, and more), trouble shooting, etc! (I even think Lois is on this Bread digest.) It's almost like going to bread-machine college! Anyway, if you get a chance the next time you're at a book store, be sure to pick this one up and at least thumb through it to see if it would suit your needs. >If the recipe says to remove the bread from the bread pan and bake manully, >is there any reason why I couldn't just let it bake in the ABM? Granted, >I'd loose the shaping, but if I didn't care particularly about that, does >it matter? No, it will cook just fine. It just won't have the appearance of the traditional hand-shaped loaf. (Just make sure the recipe is for the proper loaf size for your machine - you don't want to have to be scraping bread from the top of the machine.) Happy baking! :) Darby --------------- MESSAGE bread-bakers.v098.n030.14 --------------- From: Takt EZ Subject: Low-fat Powdered Buttermilk Date: Sun, 5 Apr 1998 21:45:26 EDT >Hi everybody, >Some recipes I've seen call for buttermilk. I've been looking for the >powdered variety. Anyone know if this works in recipes calling for >buttermilk? If so, anybody have a clue as to where to find it. I live in >Colorado. Have checked the major supermarket chains here but to no avail. >Thanks bunches in advances. >Vicki Hi Vicki Yes, the powdered buttermilk does work, and very well I might add. Not quite as good as the real stuff, but real close. The only thing to remember is don't add in the powdered buttermilk directly with your dry ingredients it wont combine properly. Reconstitute it first by adding it to the warm water called for in your recipe and stir it until the powder is thoroughly dissolved, then let it stand for a few minutes before using. Most powdered buttermilk calls for 1/4 cup of powder per cup of water. I'm surprised you can't find it in your local supermarket. I purchase it in the same department as the powdered milk and our markets always carry an ample supply. Ask your store manager. Maybe they've got it hid away somewhere. Powdered buttermilk is also available through King Arthur's "Baker's Catalogue." I strongly recommend getting on their mailing list if you are not already. The catalog is really neat and it doesn't cost a penny. Also, their flour is tops. I switched to it over two years ago and now I wont use anything else. King Arthur's flour is also available in most of the major supermarkets. To get on their list................ Mail to: The Baker's Catalogue P.O. Box 876 Norwich, Vermont 05055-0876 Phone: 1-800-827-6836 Vicki, I hope this helps. Happy Baking! Don --------------- MESSAGE bread-bakers.v098.n030.15 --------------- From: Jill & Joe Proehl Subject: Challah Recipe Date: Sun, 05 Apr 1998 11:00:15 -0500 A while back, someone requested a challah recipe: For the requester of the Challah recipe: * Exported from MasterCook * Challah - Abm Recipe By : The Bread Machine Cookbook, pg. 151 Serving Size : 5 Preparation Time :0:00 Categories : Bread, Abm From Hard Copy Jill Yeast Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 C Water 2 Eggs 2 Tbsp Vegetable Oil 2 Tbsp Sugar 1 Tsp Salt 3 C Bread Flour -- Up To 3 1/4 C 1 1/2 Tsp Yeast 1 Egg -- Beaten Poppy Seeds -- Optional Add all ingredients except egg and seeds in order recommended by your manufacturer. Use dough cycle. After machine has finished, remove dough and divide into 3 pieces; roll each piece into a rope about 14 inches long and braid on a greased baking sheet. Cover and let rise for about 45 minutes. Brush top with egg glaze and sprinkle with poppy seeds, if you wish. Bake in a preheated 350 degree oven for 45 minutes. - - - - - - - - - - - - - - - - - - NOTES : Challah is a very light and wonderful tasting bread. The dough is somewhat moist, and you should add only enough flour to prevent from sticking, either while machine is kneading or after the dough is removed. -- ~Jill Proehl in St. Louie, MO mailto: jpxtwo@swbell.net at AIM Momsl8 ICQ #6154569 Helplessly Employed by Little People? Check this out.... http://www.geocities.com/Heartland/Ranch/8407 --------------- MESSAGE bread-bakers.v098.n030.16 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: cinnamon bread request Date: Fri, 10 Apr 1998 13:04:21, -0500 To: Jenni Here's a basic sweet dough recipe for you: -Begin Recipe Export- QBook version 1.00.14 Title: BASIC SWEET DOUGH Keywords: BREADS, BREAD MACHINE, BREAD MACHINE MAGIC This is a standard sweet dough which can be used in any recipe of your choice. 1 1/2-pound 1-pound 3/8 cup milk 1/4 cup milk 3/8 - 1/2 cup water 1/4 - 3/8 cup water 1 egg 1 egg 3 cups all-purpose or 2 cups all-purpose or unbleached flour unbleached flour 1 teaspoon salt 1 teaspoon salt 4 tablespoons butter or 3 tablespoons butter or magarine margarine 1/3 cup sugar 1/4 cup sugar 1 1/2 teaspoons active 1 1/2 teaspoons RED STAR dry yeast active dry yeast Place all ingredients in bread pan, select "dough" setting, and press "start". Once dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured counter top or cutting board. Follow directions for specific recipe. From: "Bread Machine Magic" by Linda Rehberg, Lois Conway -End Recipe Export- No need to bake it in the oven. Remove the dough from your machine just before the final rise, quickly roll it out into a large rectangle, brush with some melted butter, sprinkle generously with cinnamon sugar, roll up tightly and coil it back into your bread pan. The bread will rise and bake in your machine as usual. We call them "swirl breads." They're fun and quite easy...you just have to have everything handy, work quickly, and be careful not to pull the pan out of the machine along with the dough because in some machines, that will shut them off. Linda Rehberg www.breadmachinemagic.com --------------- MESSAGE bread-bakers.v098.n030.17 --------------- From: Takt EZ Subject: cinnamon bread request Date: Sun, 5 Apr 1998 21:45:32 EDT >Hi, everyone. >Does anyone have a good bread machine recipe for cinnamon bread? >The kind with a swirl of cinnamon through it? >In general, I make dough in my bread machine, then bake it in the oven. I'm >guessing I would have to make some sort of sweet dough, roll it out, spread it >with cinnamon and sugar, roll it up like a jellyroll, and then bake it in a >loaf pan? >I would appreciate any help with this! >-jenni Hi Jenni Here's my recipe for "swirled" raisin bread. It's great toasted. You can put a white icing on the top of you like but I don't because it screws up the toaster. Hope this recipe works for you. Holler if you've got any questions. Happy Baking! Don * Exported from MasterCook II * Rolled Raisin Bread Recipe By :TaktEZ@aol.com Serving Size : 18 Preparation Time :3:30 Categories : Breads: Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 3/4 cup hot water --plus 2 T water 4 tablespoons margarine, unsalted 1 egg 1/4 cup potato flakes 1/2 teaspoon salt 4 tablespoons sugar 2 tablespoons nonfat dry milk 1/8 teaspoon ascorbic acid 3 cups bread flour 2 1/2 teaspoons yeast 1 cup raisins FILLING 2 tablespoons margarine -- melted 1/4 cup sugar -- mixed with next item 2 tablespoons cinnamon Place in all dough ingredients except raisins in machine in manufacturers recommended order and process in raisin bread mode. When "Add Ingredient" signal sounds, add raisins. When the cycle is completed, do the following: On a board, roll out the dough into a rectangle 9"x25", brush dough with melted margarine and sprinkle the sugar cinnamon mixture evenly over the top. Roll dough along short edge to form 9 in.loaf and seal edges. Place in a well greased 9"x5" loaf pan. Raise until doubled in bulk. 45 min. to 1 hr. then bake at 350 F for about 30 min. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n030.18 --------------- From: Ken Vaughan Subject: Communion Breads Date: Sat, 4 Apr 1998 22:19:25 -0900 (AKST) Here are two we have used for church (Episcopal). We generally make loaves about the size of a small hamburger bun. The size is convient for moderate sized groups, and more than one piece can be used for larger occasions. These freeze well and store until needed. * Exported from MasterCook * Mary Ann Vaughan's Bread Machine Altar Bread Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Altar Breads Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- luke warm 3 tablespoons honey 1 1/2 tablespoons oil 1/4 teaspoon salt 1 package dry yeast 2 1/2 cups flour, whole-grain wheat 1/4 cup gluten flour Add ingredients to the bread machine pan. Process on the dough cycle. Turn out dough on lightly floured surface and pat out to 3/8 to 1/2 inch thickness. Cut into rounds with a biscuit cutter (or washed tuna fish can). Put the rounds on a lightly oiled sheet and let rise in a draft free place until double in thickness. Bake in a 350 degree oven for 12 minutes or golden brown. Cool and store in a plastic bag in the freezer. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Communion Bread Recipe By : Princeton Seminary adapted by K.Vaughan for Bread Machine Serving Size : 33 Preparation Time :0:04 Categories : Altar Breads Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups warm water 1 teaspoon dry yeast 1/3 cup dry milk 3 tablespoons honey 1 1/3 ounces butter -- or margarine 1 cup white flour 2 cups flour, whole-grain wheat This recipe is scaled for large bread machines. I recommend using the dough cycle and baking the bread in an oven. Put the ingredients into the bread machine and mix on the dough cycle. The bread should be a little soft and sticky after the first knead, but whole wheat flour will take up extra water as it rises. At the end of the dough cycle, remove the bread dough and put it on a lightly floured surface. Shape into about 4 small loaves, about 6 inches in diameter on greased cookie sheets or oiled planks. Let rise until doubled (this bread has a small amount of yeast in it and may rise slowly). Cut a cross in the top of the loaves and allow to rise an additional 10-15 minutes. Bake in a 400 degree oven for 15 minutes and reduce the heat to 325 for another 15 minutes. Each loaf will serve 30-50 communicants. The bread freezes well sealed in plastic bags. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v098.n030 --------------- -------------- BEGIN bread-bakers.v098.n031 -------------- 001 - "Russell J. Fletcher" Subject: RE: Digest bread-bakers.v098.n027 Date: Sun, 5 Apr 1998 22:08:46 -0700 On Saturday, April 04, 1998 6:49 PM, > I am intrigued by the name "Taste of Italy bread" which appeared in the = > threads on storing premixed ingredients. Any chance of posting the = > recipe? Here are both sizes. Russ * Exported from MasterCook II * Taste of Italy Bread 1 lb. (Bread Machine) Recipe By : King Arthur Flour http://www.kingarthurflour.com/recipes/ Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine 30 % Cff Or Less Eat-Lf (Low Fat List) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- plus 2 Tablespoons 1 Tablespoon olive oil 1 Tablespoon honey 1 1/3 cups semolina flour -- * see note 1 1/3 cups flour -- machine or unbleachd 1 1/4 teaspoons salt 1 Tablespoon Italian seasoning -- ** see note 1 1/2 teaspoons active dry yeast 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type (Oster) : Press select until the number 1 is displayed (Regular, medium crust cycle). 5) Press start. Bread will be done baking in the number of hours indicated. * semolina is the flour the color of corn meal which is used to make pasta. Before it is cooked it has a gritty texture, but obviously is smooth when cooked. ** Italian Seasoning is a mixture of spices available at the grocery store. It may vary depending on the company making it, but it usually has some mixture of marjoram, thyme, rosemary, savory, sage, oregano, and basil. Russ Formatted by Russell Fletcher, cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - Serving Ideas : This is wonderful with lunch meat and is my favorite bread * Exported from MasterCook II * Taste of Italy Bread 1.5 lb. (Bread Machine) Recipe By : King Arthur Flour http://www.kingarthurflour.com/recipes/ Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine 30 % Cff Or Less Eat-Lf (Low Fat List) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups water 1 Tablespoon olive oil -- plus 2 teaspoons 1 Tablespoon honey -- plus 2 teaspoons 2 cups semolina flour -- * see note 2 cups flour -- machine or unbleachd 2 teaspoons salt 4 teaspoons Italian seasoning -- heaping ** see note 2 teaspoons active dry yeast 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type (Oster) : Press select until the number 2 is displayed (Large, medium crust cycle). 5) Press start. Bread will be done baking in the number of hours indicated. * semolina is the flour the color of corn meal which is used to make pasta. Before it is cooked it has a gritty texture, but obviously is smooth when cooked. ** Italian Seasoning is a mixture of spices available at the grocery store. It may vary depending on the company making it, but it usually has some mixture of marjoram, thyme, rosemary, savory, sage, oregano, and basil. Russ Formatted by Russell Fletcher, cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - Serving Ideas : This is wonderful with lunch meat and is my favorite bread NOTES : When I made a 1 1/2 lb. loaf the bread hit the top of my 2 lb. Oster Bread Machine (so I make the 1 lb. loaf). ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com living in rainy Camas WA USA --------------- MESSAGE bread-bakers.v098.n031.2 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: GOURMET PRODUCTS SHOW REPORT Date: Sat, 11 Apr 1998 16:39:22, -0500 Hi! Lois and I have just returned from this year's Gourmet Products Show with news of the latest gadgets and gizmos we'll all be seeing in kitchen stores this year. FIRST, THE LATEST IN BREAD MACHINES: We're both very excited about the new Breadman "Dream Machine". It's a 2 lb machine with a vertical loaf that has a unique touch-activated screen. You just touch the settings you want on the screen and away you go! It's also programmed to display some basic bread recipes on the screen. There are 110 different bread setting combinations. Two of our favorite features: a 10- minute pause which allows you to remove the dough, roll it out, fill it, roll it up, place it back in the machine and bake it, without losing rising time...and the sourdough cycle which allows you to actually ferment a sponge for 16 - 18 hours at a perfect 85 degrees then add the rest of your ingredients to bake up into a yummy sourdough bread. Another innovative machine we think rates a good look is the Toastmaster combination Toaster Oven/Bread Machine. It solves the counter space problem for those who can't find room for their bread machine. Toastmaster has put it inside a toaster oven! You'll find them at Walmart and K-Mart for about $139. Toastmaster also has a new machine called the Dessert Bread Machine. They've gone just a bit farther with the cake/quick bread cycle and you can now bake cheesecakes and fudge, as well. With all the samples they set out, it was hard to stay away from their booth! Just when we thought we'd seen all the latest bread machine innovations, we stopped at the Regal booth and discovered they've added a "super rapid" cycle to their best-selling machine. It now bakes a loaf of bread in 1 hour! Incredible! And though the wonderful Zojirushi V-20 has been on the market for a year now, it's still worth another mention. We've been testing breads in it for the past few months and feel it's a worthy replacement for the much loved S-15. BREAD RELATED PRODUCTS: We spotted something new this year....gorgeous ceramic bread boxes that are works of art...with a price tag to match! They are rectangular, the lid has a handle for lifting and they'd look fabulous on any kitchen counter or tabletop. There are new versions of the Fiddlebow knife....one is adjustable and they now have knives for lefties. Sanyo has come out with a very clever toaster that's sure to be a child pleaser. Put in a slice of bread and out pops a piece of toast with a panda's face on it! And for spreadable butter to put on that piece of toast, you need a Butter Bell Crock. It's two pieces...a crock and a lid which has a bell-shaped cup attached underneath it. Press a stick of fresh butter into the cup then place the upside-down cup/lid into the crock which is partially filled with water. It keeps butter fresh and spreadable at room temperature for up to a month. ODDS AND ENDS THAT CAUGHT OUR EYE: Gourmet Sizzlers - very large, round, shallow electric fry pans/griddles for cooking pancakes and serving hot hors d'ouevres at parties. Cordless appliances - mini food processors, salt and pepper mills, cheese graters, can openers, and hand blenders. No more bothersome cords...they all use the same rechargeable battery. Sanyo had the largest selection of appliances and you can purchase them in sets or separately. Super wedding gift! Picnic knapsacks - cloth-lined backpacks loaded with all the picnic necessities: plates, glasses, utensils, checkered tablecloth and napkins, etc. plus a separate compartment for food and beverage. One-pot pasta and sauce cooker - it's a large pasta cooker with an insert that holds the sauce for heating in the same pot. Oil spritzers - fill with the oil or salad dressing of choice, give it a few pumps and you have an oil sprayer without propellants or additives...a great way to cut calories and also save the ozone layer! Onion Blossom Maker - Now you can make those wonderful "bloomin' onions" at home. It's a circular plastic cutting guide that holds the onion as you slice it into perfect segments, then dip it in batter and deep fry. Spice carousel - It's an attractive circular spice caddy. Each container holds a different spice or herb which you can shake, pour or measure out 1/4 tsp at a time with each click of the built-in dial. "Crushgrind" Spice Mill - Each spice jar has it's own small spice grinder built into the cap. It's perfect for gourmet cooks who crave freshly ground spices and herbs. Fill the jars with whole spices and herbs such as basil, oregano, thyme, pepper, cloves, cumin, and dried chilies. Lastly, something we didn't see at the show but read about in one of the trade magazines that definitely caught our attention...the dishwasher in a drawer. It's called the DishDrawer and I want one! It's modular with two compartments that slide in and out as drawers and you can operate them together or separately. You can also install extra drawers or place one drawer on each side of the sink, if desired. If you're single or newlyweds or empty-nesters you can wash dishes in one drawer and stack dirty dishes in the other, which in essence gives you additional kitchen storage because the clean dishes can remain in there until used. If you have a large family, you can wash dishes and glasses in one drawer and pots and pans in the other. The manufacturer is Fisher & Paykel, a New Zealand firm, but I suspect American manufacturers will soon pick up on this new design. That's about all we recall that was new and exciting. If anything we described caught your fancy, inquire at your favorite kitchen store. You should be seeing these items on the market very soon. Linda Rehberg www.breadmachinemagic.com --------------- MESSAGE bread-bakers.v098.n031.3 --------------- From: Jeff Dwork Subject: Re: Machine thrown to the floor and dented! Date: Mon, 13 Apr 1998 00:20:49 -0700 (PDT) >I know the warranty will not cover this type of damage and am >unwilling to ship it all the way back to the manufacturer, not >knowing whether they even repair this type of damage (the plastic >moulding around the top is also all broken). Does anyone have any >suggestions? Thanks in advance! >Josee Olivier >jolivier@autoroute.net I would contact the manufacturer and explain what happened and ask them whether they will do anything to help you. You can remind them that should you have to buy a new machine that there are many other brands to choose from. You never know what is actually covered by the warranty and what they might do to foster brand loyalty unless you try. You can also check with the store where you purchased the machine. Jeff --------------- MESSAGE bread-bakers.v098.n031.4 --------------- From: "Russell J. Fletcher" Subject: Multigrain bread without white flour??? Date: Sun, 12 Apr 1998 22:50:11 -0700 I am pretty new at bread baking. Is there a way to make multigrain and whole wheat bread without adding any white flour? I know someone that is on a special diet and cannot have white flour, but whole wheat and other grains are ok. TIA Russ ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com living in rainy Camas WA USA --------------- END bread-bakers.v098.n031 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved