Date: Sun, 10 Nov 2019 06:19:02 +0000 --------------- BEGIN bread-bakers.v119.n045 --------------- 01. Chocolate Chestnut Bread (Reggie Dwork) 02. Persimmon Scones (Reggie Dwork) 03. Pumpkin Egg Braid (Reggie Dwork) 04. Better-than Starbucks Pumpkin Bread (Reggie Dwork) 05. Whole Wheat Apple Walnut Muffin Tops (Reggie Dwork) 06. Grandma's Rosemary Dinner Rolls (Reggie Dwork) 07. Stilton and Walnut Soda Bread (Reggie Dwork) 08. Light and Crispy Waffles (Reggie Dwork) 09. World's oldest bread (Jeff Dwork) --------------- MESSAGE bread-bakers.v119.n045.1 --------------- Date: Mon, 04 Nov 2019 18:07:26 -0800 From: Reggie Dwork Subject: Chocolate Chestnut Bread * Exported from MasterCook * Bread, Chocolate Chestnut Recipe By :Jeff Hertzberg and Zoë François Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the brioche dough: 1 1/2 cups lukewarm water 1 tablespoon RED STAR Platinum Superior Baking Yeast -- (~1 1/2 pkt) 1 tablespoon kosher salt 6 large eggs 1/2 cup honey -- (170g) 1 1/2 cups unsalted butter -- melted and cooled slightly, (340g) 7 cups unbleached all-purpose flour -- (990g) For the mix-ins: 1 cup chopped chestnuts -- roasted and peeled 1 cup finely chopped chocolate Egg yolk wash: 1 egg yolk -- mixed with 1 tablespoon water -- for brushing loaf Chestnuts roasting on an open fire is such an iconic image of Christmas. If you've never had roasted chestnuts, they are one of the sweetest and creamiest of nuts and the absolute perfect pairing with chocolate. If you have a tall panettone mold, it makes a really festive loaf for the holidays or a great gift, along with our newest book. You can also bake this in a loaf pan or even muffin cups. Makes enough dough for at least three 1 1/2 lb loaves or 2 large loaves. Mix Platinum yeast, salt, eggs, honey and melted butter with water in a 6-Quart Round Food-Storage Container with Lid (not airtight) container. Mix in flour without kneading, using a spoon, a Danish Dough Whisk or a heavy-duty stand mixer (with paddle). The dough will be loose but will firm up when chilled. Cover (not airtight), and allow to rest at room temperature until dough rises for approximately 2 hours. Then refrigerate for at least four hours before first use, it is easier to handle when thoroughly chilled. This dough can be stored for up to 5 days in the fridge. Beyond that, the dough stores well in the freezer for up to four weeks in an airtight container, in one-pound portions. When using frozen dough, thaw and use as instructed. Pull out a 2 pound piece of dough, roll it out to a 1/4" rectangle, distribute the chestnuts and chocolate evenly over the dough and then knead until thoroughly combined. Form the dough into a ball and place in a well buttered 6" Panettone Pan. Or if you are using a Paper Mold, you will want to make sure it is tall enough or use a wider one. Cover with towel, and let rise for 90 minutes. Preheat oven to 350F, with a rack placed in the center of the oven. After dough has risen, brush with egg wash. Bake for about 60 minutes, or until caramel colored and set when tapped on the top. Allow loaf to cool for about 20 minutes in pan. Remove from pan and allow to cool on a rack before serving. S(Internet address): https://redstaryeast.com/recipes/chocolate-chestnut-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 385 Calories; 22g Fat (48.5% calories from fat); 5g Protein; 47g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 177mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 4 Fat; 2 Other Carbohydrates. NOTES : 2019 - 1104 --------------- MESSAGE bread-bakers.v119.n045.2 --------------- Date: Mon, 04 Nov 2019 19:46:39 -0800 From: Reggie Dwork Subject: Persimmon Scones * Exported from MasterCook * Scones, Persimmon Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (250 g) 5 tablespoons firmly packed light brown sugar -- divided, (70 g) 1 1/2 teaspoons baking powder -- (7.5 g) 1 teaspoon kosher salt -- (3 g) 1 teaspoon ground cinnamon -- (2 g) 1/4 teaspoon baking soda -- (1.25 g) 1/4 teaspoon ground ginger 1/8 teaspoon ground cardamom 1/4 cup cold unsalted butter -- plus (71 g) 1 tablespoon cold unsalted butter -- cubed 3/4 cup diced Fuyu persimmons -- (134 g) 7/8 C cold heavy whipping cream -- plus (210 g) 2 teaspoons vanilla extract -- (8 g) 1 large egg -- (50 g) 1 teaspoon cold heavy whipping cream -- (5 g) Maple Glaze: 1 cup confectioners' sugar -- (120 g) 2 1/2 tablespoons maple syrup -- (53 g) The floral sweetness and spicy undertones of persimmons really sing in these extra-tender cinnamon-scented scones, brimming with fresh pieces of the fruit. A maple syrup glaze brings an extra dose of warmth. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, 3 tablespoons (42 grams) brown sugar, baking powder, salt, cinnamon, baking soda, ginger, and cardamom. Using a pastry blender, cut in cold butter until mixture is crumbly. Toss persimmons in flour mixture. Add 3/4 cup plus 2 tablespoons (210 grams) cold cream and vanilla, stirring with a fork just until dry ingredients are moistened. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Roll dough to 1-inch thickness. Using a 2 1/2" round cutter, cut dough, rerolling scraps as necessary. Place 2" apart on prepared pan. Cover and refrigerate for at least 30 minutes. Preheat oven to 400F (200C). In a small bowl, whisk together egg and remaining 1 teaspoon (5 grams) cold cream. Using a pastry brush, brush top of scones with egg wash. Sprinkle with remaining 2 tablespoons (28 grams) brown sugar. Bake until golden brown, 16 to 18 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Maple Glaze. Store in an airtight container for up to 3 days. Maple Glaze: Makes 2/3 cup In a small bowl, place confectioners' sugar. Whisk in maple syrup; slowly whisk in cream until smooth. Use immediately. S(Internet address): https://www.bakefromscratch.com/persimmon-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 472 Calories; 21g Fat (39.0% calories from fat); 5g Protein; 67g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 446mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates. NOTES : 2019 - 1104 --------------- MESSAGE bread-bakers.v119.n045.3 --------------- Date: Tue, 05 Nov 2019 15:57:27 -0800 From: Reggie Dwork Subject: Pumpkin Egg Braid * Exported from MasterCook * Bread, Pumpkin Egg Braid Recipe By :Sara Mellas Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 3 tablespoons warm water -- (110 to 115F) 1/2 cup canned pumpkin 1 large egg 2 tablespoons light brown sugar 2 tablespoons butter -- softened 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 2 cups bread flour -- (to 2-1/2C) EGG WASH: 1 large egg 1 tablespoon water I developed this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah. Try it with flavored butters, and use leftovers for French toast or sandwiches. Prep: 30 min. + rising Bake: 20 min. Makes: 1 loaf (12 slices) In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, brown sugar, butter, pie spice, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350F. For egg wash, in a small bowl, whisk egg and water until blended; brush over loaf. Bake 20 to 25 minutes or until golden brown. Remove from pan to a wire rack to cool. Cal 126, Fat 3g, Carb 20g, Sod 129mg, Fiber 1g, Pro 4g Review: Love the idea of including raisins. Wonderful taste. It was a bit dry the first day and definitely dry by the next day. Wonder if adding more pumpkin would remedy this??? Review: The bread is a little dryer than I expected with the pumpkin. It does have a wonderful aroma that permeates through the entire house. Review: Made this yesterday and it was wonderful. The aroma was so enticing could hardly wait for the bread to cool down enough to be able to slice it. Once the slicing began it continued until it was all gone. Family loved it. Today made two more loaves, one with raisins. Both were terrific! S(Internet address): https://www.tasteofhome.com/recipes/pumpkin-egg-braid/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 3g Fat (23.5% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 122mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1105 --------------- MESSAGE bread-bakers.v119.n045.4 --------------- Date: Tue, 05 Nov 2019 20:03:11 -0800 From: Reggie Dwork Subject: Better-than Starbucks Pumpkin Bread * Exported from MasterCook * Bread, Better-than Starbucks Pumpkin Recipe By :Grace Elkus Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 2 cups granulated sugar 15 oz pumpkin purée -- about 2C 1/2 cup vegetable oil -- or canola oil 3 large eggs 1 tablespoon pumpkin pie spice 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 2 1/4 cups all-purpose flour 1/4 cup roasted salted pumpkin seeds -- aka pepitas If you've ever had Starbucks' pumpkin bread, you know it's more like cake than bread. But thanks to a bit of salt and a full tablespoon of pumpkin pie spice in the batter (and a generous sprinkle of salted pepitas on top), this homemade version doesn't taste too sweet. However, we've also made this recipe with 1/2C less sugar and it still turns out great. PREP: 10 minutes COOKING: 1:05 to 1:15 Arrange a rack in the middle of the oven and heat to 350F. Coat a 9x5" loaf pan with cooking spray; set aside. Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the pumpkin seeds, then gently press them into the batter to ensure they stick. Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely. RECIPE NOTES: The pumpkin bread will keep in an airtight container at room temperature for several days. It can also be wrapped in aluminum foil and frozen for up to 3 months. Thaw in the refrigerator overnight or in a 300F oven for 20 minutes. Cal 306, Fat 11g, Carb 48g, Sod 208mg, Fiber 2g, Pro 5g S(Internet address): https://www.thekitchn.com/pumpkin-bread-recipe-262084 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 7g Fat (29.2% calories from fat); 3g Protein; 37g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 1105 --------------- MESSAGE bread-bakers.v119.n045.5 --------------- Date: Tue, 05 Nov 2019 22:35:53 -0800 From: Reggie Dwork Subject: Whole Wheat Apple Walnut Muffin Tops * Exported from MasterCook * Muffins, Whole Wheat Apple Walnut Muffin Tops Recipe By :Carrie's Experimental Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c. Whole Wheat Flour 1 tsp. Baking Soda 1/2 tsp. Salt 1 tsp. Ground Cinnamon 1/2 c. Light Brown Sugar 2 Apples -- cored, peeled and thinly chopped, I used Cortland 2 tbsp. Milk 1/2 c. Unsweetened Applesauce 1 large Egg 3/4 c. Apple Cider 1/4 c. Chopped Walnuts Apple Walnut Muffin Tops made with whole wheat flour, apples, applesauce and apple cider are perfect for breakfast or an afternoon snack. Prep: 10 minutes Cook: 20 minutes Total: 30 minutes In a bowl, combine the flour, baking soda, salt, cinnamon and sugar. In a separate bowl, combine the apples, milk, applesauce, egg and cider; mix well. Add the dry ingredients to the wet ingredients and mix well. Then stir in the walnuts. Pour batter into muffin top pans and bake at 350F for 20 minutes or until a toothpick inserted into the center comes out clean. Cal 175, Fat 3g, Carb 35g, Fiber 4g, Pro 5g Question: Can you give a suggesed time for regular Muffin Size pans? Response: I would start checking them around 10 to 12 minutes. They will be done when the tops spring back when lightly touched or if a toothpick inserted in the center comes out clean. S(Internet address): https://www.carriesexperimentalkitchen.com/whole-wheat-apple-walnut-muffin-tops/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 2g Fat (14.9% calories from fat); 4g Protein; 27g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 205mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1105 --------------- MESSAGE bread-bakers.v119.n045.6 --------------- Date: Sat, 09 Nov 2019 16:34:01 -0800 From: Reggie Dwork Subject: Grandma's Rosemary Dinner Rolls * Exported from MasterCook * Rolls, Grandma's Rosemary Dinner Recipe By :Charlotte Hendershot Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Food Processor Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 oz active dry yeast 1/4 cup warm water -- (110 to 115F) 3 cups bread flour 2 tablespoons sugar 1 tablespoon minced fresh rosemary -- divided 3/4 teaspoon salt 2/3 cup warm 2% milk -- (110 to 115F) 1 large egg -- room temperature 1/4 cup canola oil -- (to 1/3C) EGG WASH: 1 large egg yolk 2 tablespoons 2% milk My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. Prep: 35 min. + rising Bake: 20 min. In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended. While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft). Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15" rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal. Place 2" apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350F until golden brown, 18 to 22 minutes. Remove from pans to wire racks; serve warm. Cal 194, Fat 6g, Carab 28g, Sod 163mg, Fiber 1g, Pro 6g Review: Super soft and just a bit sweet, with the perfect amount of rosemary. Review: Amazing! Great taste and texture! The only thing I did different was sprinkle with a little coarse salt in addition to the rosemary after the egg wash. Review: I love making fresh rolls and I love cooking with rosemary. Using it in these rolls added great flavor. Review: I would make this recipe again AND I forwarded the recipe to my fellow bread makers! I did have to use dried rosemary but I just used a little less. I also sprinkled sea salt on top of the rolls with the rosemary after the egg wash. S(Internet address): https://www.tasteofhome.com/recipes/grandma-s-rosemary-dinner-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 6g Fat (29.6% calories from fat); 6g Protein; 28g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 149mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1109 --------------- MESSAGE bread-bakers.v119.n045.7 --------------- Date: Sat, 09 Nov 2019 16:38:45 -0800 From: Reggie Dwork Subject: Stilton and Walnut Soda Bread * Exported from MasterCook * Bread, Stilton and Walnut Soda Recipe By :Paul Hollywood Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g plain white flour -- plus extra for dusting 1 tsp fine salt 1 tsp bicarbonate of soda 100 g walnut pieces 200 g stilton cheese -- crumbled 400 ml buttermilk -- About Adding extra flavours to bread dough is popular these days but it was rare when I started out. Blue cheese works well in all types of bread and becomes even more special when combined with walnuts in this savoury soda bread. Makes: 1 loaf Bake: 30 to 35 minutes Heat the oven to 200C/Gas 6 and line a baking tray with baking parchment. Put the flour, salt and bicarbonate of soda into a large bowl and mix well. Add the walnuts and stilton and stir gently. Make a well in the centre of the mixture and pour in half the buttermilk. Using the fingers of one hand (or a rounded-blade knife and then your fingers), draw the flour into the buttermilk. Continue to add the buttermilk until all the flour has been incorporated and you have a sticky dough. You may not need all the buttermilk (different brands of flour absorb slightly more or less liquid). Tip the dough onto a floured surface, shape into a ball and then flatten slightly. Place on the prepared baking tray. Use a large sharp knife to mark the loaf into quarters, cutting deeply into the dough but not quite through the base. Dust the top of the loaf with flour. Bake for 30 to 35 minutes until the loaf is golden brown and sounds hollow when tapped on the base. You can carefully cut along one of the seams to see if the inside is cooked through; if not, put the loaf back in the oven for 5 minutes or so. Transfer the soda bread to a wire rack and leave to cool completely. It is best eaten on the day it is made, or at least finished within a day or two. It also freezes well. S(Internet address): http://paulhollywood.com/recipes/stilton-walnut-soda-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 5g Fat (22.5% calories from fat); 7g Protein; 34g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 320mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat. NOTES : 2019 - 0524 --------------- MESSAGE bread-bakers.v119.n045.8 --------------- Date: Sat, 09 Nov 2019 16:43:48 -0800 From: Reggie Dwork Subject: Light and Crispy Waffles * Exported from MasterCook * Waffles, Light and Crispy Recipe By :Pam Anderson Serving Size : 7 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup all-purpose flour 1/4 cup cornstarch 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 3/4 cup buttermilk 6 tablespoons vegetable oil 1/4 cup whole milk 1 large egg -- separated 1 tablespoon sugar 1/2 teaspoon pure vanilla extract Pure maple syrup -- for serving When we made these dead-simple waffles from Pam Anderson's cookbook, Cook Smart, their rich buttermilk flavor and crisp yet light texture won over even longtime yeast-waffle fans. The recipe can be doubled, tripled, even quadrupled. Don't stack the waffles - they will become moist and limp. If necessary, recrisp directly on a rack in a 200F oven. Total: 35 min Serves: Makes about seven 3 3/4" square waffles Preheat the oven to 200F. In a medium bowl, combine the flour, cornstarch, salt, baking powder and baking soda. In a glass measuring cup, blend the buttermilk, vegetable oil and milk. Beat in the egg yolk. In a medium bowl, beat the egg white to softpeaks. Add the sugar and beat until firm and glossy. Beat in the vanilla. Pour the liquid ingredients into the dry ingredients and whisk until just blended. Using a rubber spatula, gently fold in the beaten egg white until just incorporated. Preheat an 8" square waffle iron and oil it lightly. Pour about 1 1/2 cups of the waffle batter into the preheated waffle iron and gently smooth the surface with a spatula. Bake for 4 minutes, or until browned and crisp.Transfer the waffles to the oven rack to keep warm and repeat with the remaining batter. Serve at once with maple syrup. Review: Made them today and they were so light and fluffy in the inside and crispy on the outside. They were most excellent. We dipped them in syrup and ate every single one of them. Great recipe! Review: Will definitely be making these again - and multiplying the recipe! In addition to being crispy, these were the lightest waffles I have ever made, and quite tasty too. I have never posted before, and really not understanding the negative reviews for this one. Review: OMG. These are the best waffles I've had since the ones I ate in Brugge, many years ago. Review: This was just awful... The waffles came out soft NOT CRISPY and the first few got stuck to the waffle iron. I won't bother with this recipe at all. S(Internet address): https://www.foodandwine.com/recipes/light-and-crispy-waffles - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 13g Fat (57.7% calories from fat); 3g Protein; 18g Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 275mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0810 --------------- MESSAGE bread-bakers.v119.n045.9 --------------- Date: Sat, 9 Nov 2019 22:17:07 -0800 From: Jeff Dwork Subject: World's oldest bread In 2018, a team of researchers from the University of Copenhagen, the University College London, and the University of Cambridge released a paper in the "Proceedings of the National Academy of Sciences" detailing their discovery of 14,400-year-old crumbs from a flatbread. The archaeological site, known as Shubayqa 1, is located in the Black Desert of northeastern Jordan and was home to Natufian hunter-gatherers. The flatbread remains are not only the oldest instance of bread found to date, but also preeminent examples of how bread-making existed even before agriculture developed some 4,000 years later. https://www.atlasobscura.com/articles/worlds-oldest-bread Jeff --------------- END bread-bakers.v119.n045 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved