Date: Sun, 1 Jul 2001 23:48:23 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n031 -------------- 001 - Lobo - sour sourdough 002 - removed by editor 003 - removed by editor 004 - removed by editor 005 - Susan Brigden Subject: sour sourdough Date: Thu, 21 Jun 2001 18:39:43 -0600 Remember the dreadfully sour sourdough I wrote about? There is something to do with it! My dogs love it! --------------- MESSAGE bread-bakers.v101.n031.2 --------------- This message removed by editor. --------------- MESSAGE bread-bakers.v101.n031.3 --------------- This message removed by editor. --------------- MESSAGE bread-bakers.v101.n031.4 --------------- This message removed by editor. --------------- MESSAGE bread-bakers.v101.n031.5 --------------- From: Susan Brigden Subject: Unknown flour Date: Tue, 26 Jun 2001 08:46:30 -0400 This can be classified as an idiotic question, but I'm sallying forth anyways. I have just closed my father's house, and he has several large containers of flour. None of them are marked, and I can't tell if they're unbleached bread flour, white whole wheat, or light rye flour. The white I can probably figure out, but is there a characteristic taste to the rye or whole wheat that I can ascertain by tasting it? I'd hate to use what turns out to be rye flour in a whole wheat recipe, yet I hate to just throw them all away. Thanks. Susie --------------- MESSAGE bread-bakers.v101.n031.6 --------------- This message removed by editor. --------------- MESSAGE bread-bakers.v101.n031.7 --------------- This message removed by editor. --------------- MESSAGE bread-bakers.v101.n031.8 --------------- From: "Becky" Subject: looking for a recipe Date: Sat, 30 Jun 2001 23:09:58 -0500 I'm wanting to find a recipe that will closely copycat Panera's Asiago Cheese, Cinnamon crumb, and I think the last is a spinach/cheese (or sun-dried tomato?) bagels. Also, I spotted a "health bar" (as they called it!) at Sam's Warehouse yesterday. It looked like a straight bagel, about 6-7 inches long, and positively STUFFED with dried fruits, nuts, etc... I didn't buy a package to test it out and try to copycat myself...does anyone else know what I'm talking about, and a similar recipe...or could I just use a cinnamon-raisin recipe and play with it? Thanks in advance, becky --------------- MESSAGE bread-bakers.v101.n031.9 --------------- From: "linda grande" Subject: Date: Sat, 16 Jun 2001 14:52:45 -0000 For Evie, Good luck re-creating your roast beef sandwich...it sounds wonderful. I hope this recipe is close to what you're looking for. Asiago Pepper Bread Ingredients This flavorful loaf is great for sandwiches or toasted and served with an Italian meal. 3 cups bread flour 1 cup warm water (100 to 110 F) 1/2 cup nonfat dry milk 1/2 cup (2 ounces) grated Asiago cheese 1 1/2 tablespoons minced green onions 1 tablespoon sugar 1 tablespoon butter, melted 2 1/2 teaspoons bread-machine yeast 1 1/4 teaspoons salt 1/2 teaspoon coarsely ground black pepper 1 large egg Directions 1. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and the remaining ingredients into bread pan, and select bake cycle; start bread machine. Yield: 1 (1-1/2-pound) loaf, 16 servings (serving size: 1 slice). Notes about this recipe: CALORIES 136 (17% from fat); FAT 2.5g (sat 1.2g, mono 0.7g, poly 0.3g); PROTEIN 6.2g; CARB 21.9g; FIBER 0.2g; CHOL 20mg; IRON 1.3mg; SODIUM 258mg; CALC 92mg From Cooking Light Online --------------- MESSAGE bread-bakers.v101.n031.10 --------------- From: "Carlton" Subject: yeast-free bread Date: Sat, 16 Jun 2001 08:56:55 -0700 Our local bakery has had a request for bread that is yeast-free, not sourdough, and not leavened by baking powder or soda and have asked my help in finding such an item. The customer who has requested this bread claims she can buy it back East someplace, Please, if anyone has some ideas along this line let me know. Dick Carlton, Brookings, OR --------------- MESSAGE bread-bakers.v101.n031.11 --------------- From: "linda grande" Subject: Date: Mon, 18 Jun 2001 03:26:00 -0000 Dear Reggie, I can't thank you enough for posting the 'Rosemary Flat Bread' recipe. I made it for tonight's dinner and it was really wonderfully good. The only addition I made was to sprinkle some imported grated Parmesan on top just before baking. I will definitely make this one again and again. If you still haven't tried it, I urge you to do so. Note: this recipe is in digest v099.n020.7, April 11, 1999 --------------- END bread-bakers.v101.n031 --------------- -------------- BEGIN bread-bakers.v101.n032 -------------- Volume 101 number 32 removed by editor --------------- END bread-bakers.v101.n032 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved