On 28-Jan-93 in Re: Lemon Poppyseed Bread
user Carol Springs@world.std. writes:
>In Vol. 4, Issue 4, Patti Beadles <firstname.lastname@example.org> writes:
>> Also, I make this with refrigerated lemonade and
>> the hottest tap water I can get, but I always use the timer. The
>> proper way to do it would be to heat the lemonade and water to 130oF
>> or so.
>Thanks for the recipe for lemon poppyseed bread! I plan to try it out
I made the lemon poppyseed bread last week, and it's delicious. The
only thing I'll change next time I make it is to use 2 tsp. of rapid rise
yeast instead of one packet. It grew a bit too much and stuck to the
lid of my breadmaker (Hitachi B201).
>Just a caveat: I would caution people, in general, to heat cold tap
>water rather than using hot water from the tap. Hot tap water can
>contain stuff leached from the pipes that people would just as soon not
>have in their bread. I find that heating the water isn't all that much
I poured the water and lemonade into a cup and microwaved it for about
50 seconds to get it hot.
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