Date: Mon, 28 Jan 2008 09:09:45 GMT -------------- BEGIN bread-bakers.v108.n003 -------------- 001 - "Marilyn Warren" Subject: Subject: Re: query about Canadian bread Date: Mon, 21 Jan 2008 02:07:16 -0800 (Pacific Standard Time) I add Red River Cereal to my breads all the time. It makes any bread more healthful. I have a recipe for Oatmeal bread to which I add this cereal and it is wonderful. I have given it to all my bread baking friends who also make it and love it. I also add it to white bread and buns. It is great in whole wheat bread. You can also sprinkle it on the bread for a great crunchy crust. Yum! Marilyn --------------- MESSAGE bread-bakers.v108.n003.2 --------------- From: donnadm87 Subject: Re: query about Canadian bread Date: Mon, 21 Jan 2008 08:46:22 -0500 Hello Alan, I did grow up on a farm in Ontario, in the 70s, baked bread. As others have pointed out there are many possibilities. Context is everything, I have not read the play. Where in Ontario was the farm (there are significant pockets of ethnicity within the rural landscape)? Was it near an urban centre or isolated? Who did the shopping? Who cared for and supervised the man? Who consumed the bread? The answers to these questions should provide you with the information you need to choose a credible kind of bread. Donna --------------- MESSAGE bread-bakers.v108.n003.3 --------------- From: ALAN WOODS Subject: Canadian bread--Thanks! Date: Mon, 21 Jan 2008 10:24:15 -0500 Thanks to everyone who responded; lots and lots of valuable information (and links to some terrific recipes and resources!) The general consensus, both here and on The Fresh Loaf, was for white bread, usually made with Robin Hood flour. I've passed the information along to the director and the production team, although (as I've told the folks who sent information), theatrical practicality has won out, and the character will be baking soda bread--the script allows no time for rising between his mixing and kneading, and then putting directly to an oven on stage and baking (he bakes a loaf in Act I, and burns a loaf in Act II). More about the play and production at http://www.catco.org/07.08shows/drawerboy.htm And I'll be posting photos of whatever turns up on stage after the February 3rd opening performance on my own site, www.alan-ohio-bread.blogspot.com Again, much thanks to all. This has been a terrific experience having heard so much from so many generous and helpful bakers! Alan Alan Woods Columbus, Ohio woods.1@osu.edu http://alan-ohio.blogspot.com http://library.osu.edu/sites/tri/ --------------- MESSAGE bread-bakers.v108.n003.4 --------------- From: Roni Subject: Kalamata Olive - no-knead recipe Date: Mon, 21 Jan 2008 08:01:10 -0800 Thanks Indiana Bob the great recipes. On that kalamata olive bread, try replacing about one-half cup of the water with the brine from the kalamata olives. It really makes the break wonderful. Lavender Lady --------------- MESSAGE bread-bakers.v108.n003.5 --------------- From: ALAN WOODS Subject: Ontario bread update Date: Tue, 22 Jan 2008 21:33:40 -0500 An update: after sending all the wonderful information folks sent me about bread for the play "The Drawer Boy" being done by the Contemporary American Theatre Company (CATCO) in Columbus, Ohio, to the director and the actor involved -- the overwhelming recommendation/memory/historical fact was that it should be white bread -- the director and actor have decided to use white bread. The actor will have one loaf kneaded, shaped, and risen in advance, and knead another on stage, then put the risen loaf in the oven. So thanks for the advice -- it changed their minds about what was best to do to stay true to the play's setting and time! Alan Alan Woods Director, Jerome Lawrence and Robert E. Lee Theatre Research Institute The Ohio State University woods.1@osu.edu http://alan-ohio.blogspot.com http://library.osu.edu/sites/tri/ --------------- END bread-bakers.v108.n003 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved