Date: Mon, 6 Aug 2001 04:02:33 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n038 -------------- 001 - "Linda Grande" Subject: ultimate sandwich bread Date: Tue, 31 Jul 2001 11:46:18 -0500 I'm so sorry, but there was an error in the digest just sent out in the sandwich bread recipe I posted. The sugar amount should have been 2 Tablespoons, not 3. Here is the corrected recipe: Ultimate Sandwich Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 tablespoons oil 1 3/4 cups bread flour 1 cup whole wheat flour 1/3 cup rye flour 2 tablespoons vital wheat gluten 2 tablespoons sugar 1 teaspoon salt 2 teaspoons yeast Place all ingredients in your in the order specified by your manufacturer. Select basic or white cycle. (Or prepare dough, shape, and bake in conventional oven at 375 F for 35 minutes.) --------------- MESSAGE bread-bakers.v101.n038.2 --------------- From: "G. Martin" Subject: 'Sam's Club' Bread Flour Date: Tue, 31 Jul 2001 15:28:09 -0500 Sam's Club---a membership only division of Walmart---carries in big 25# bags a Bread Flour. I would like to know if anyone has used it, and how successful they have found in to be, in comparison with Pilsbury's "Better for Bread" or the Gold Medal Bread Flour. Thank you. Gloria Martin --------------- MESSAGE bread-bakers.v101.n038.3 --------------- From: claire e Kranz Banasiak Subject: Grilling Pizza Date: Tue, 31 Jul 2001 17:22:29 -0400 I have often done pizza on the grill. When making the dough I add 1/2 cup semolina or corn meal to the flour. Then I grill right on the grill rack, watching it all the time. When the bottom is done I turn it over. If it is cooked all the way it does not stick. If it sticks then I let it cook another few seconds. After I turn it over I put on the sauce and toppings. Letting the other side cook. I put down the lid of the grill to melt the cheese. If people like brown cheese I sometimes put it under the broiler. I have never had trouble with the dough sticking. Good luck Claire --------------- MESSAGE bread-bakers.v101.n038.4 --------------- From: "betty hodge" Subject: vacuum bread keeper Date: Tue, 31 Jul 2001 17:54:55 -0500 Fellow bread bakers; Someone on this list recommended this vacuum sealed bread keeper from Silvo.Home. com....I ordered one in Feb. and about June it decided to stop working altogether. I sent it back and they sent another. It has yet to work at all. After sealing it and locking it then turning it on it appears to be doing nothing and when I open it there is no air rush sound as in the first one. I intend to send it back but would like to know if anyone out there has had this problem with the multipurpose keeper. --------------- MESSAGE bread-bakers.v101.n038.5 --------------- From: Dave & Catherine Subject: pizza on the grill Date: Thu, 02 Aug 2001 15:00:06 -0400 I often make pizza on the grill (regular gas bbq) and find the key is to not overload the topping. If the crust is thick, a few minutes pre-cooking is useful, then add your topping and cook to finish; a thin crust can get away without precooking provided there's not too much on top, say, for an appetizer pizza (like caramelized onions with fancy cheese, no sauce). Preheat the bbq, and close the lid during cooking; keep the pizza off the direct heat, since it can scorch your crust before it cooks your topping. I don't know what a kettle grill is, so can't compare. Either way, homemade pizza on the grill is better than most order-in pizza, and certainly better than the kind you buy at the supermarket. The crust definately makes the difference. Enjoy, Catherine --------------- MESSAGE bread-bakers.v101.n038.6 --------------- From: "Fredericka Cohen" Subject: English bread classes Date: Tue, 31 Jul 2001 10:46:43 -0400 If anyone gets to those classes or has access to the recipe for "wonderful English whole meal bread", I would appreciate seeing it. Supposedly, it is in cookbooks like Elizabeth David's, etc, BUT the English flour is different from American. Recipe plus the "translation", please. Thanks. Fredericka Cohen --------------- END bread-bakers.v101.n038 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved