March 22, 1997 [v097.n023-24]

• Re: Great Pizza Crust Recipe
  • From: Jack <jasears@ix.netcom.com>
• Bread sticking
  • From: "Lilia Prescod" <lprescod@itrc.uwaterloo.ca>
• REC: Honey Wheat Berry/bread temperature
  • From: music_class@earthlink.net (Katja)
• Sourdough baking on homemade cycle (Zoji)
  • From: Marcy Lawrence <marcy@j51.com>
• [no subject]
  • From: Kathryn_S_Failor@bpna.com (Kathryn S Failor)
• MAKE YOUR OWN BREAD MIX!!!!!!!!!!!!!!!!!,INSTEAD OF BUYING(1.5 LB. BREAD
  • From: CHEFLZ@aol.com
• Bill's ABM Italian Sourdough Bread
  • From: "Bill Hatcher" <bhatcher@gc.net>
• Re[2]: Bagels--boiling and baking time/temp help
  • From: "BrownleeS" <BrownleeS@dsmo.com>
• Maple/Pecan loaf
  • From: Bobbi Novicky <Cleome@ix.netcom.com>
• WW bread & Bread Flour
  • From: Lulumommy@aol.com
• John L: book suggestions?/sourdough site
  • From: music_class@earthlink.net (Katja)
• Indian nan bread
  • From: RVLowe@aol.com
• sponges
  • From: Cherie Ambrosino <Cherie_Ambrosino@cch.com>
• Need: Port Wine & Bleu Cheese
  • From: Penchard@aol.com
• Re:Rye Bread recipe needed
  • From: judi@abs.net (Judi Hammett)
• jelly bean bread
  • From: LIR119@delphi.com
• Unleavened bread
  • From: Fift4@aol.com
• Hot Cross Buns
  • From: "Gordon" <gordon@mpsnet.com.mx>
• RE: bread digest & starter made from grapes
  • From: Jrnatter@aol.com
• A couple of questions.
  • From: Darlene Jones <djones@moscow.com>
• hi-gluten flour vs. gluten?
  • From: rich <bzwax@tiac.net>
• Turn your bread machine into a sourdough backery
  • From: Robert L Odom <rlodom@brazosnet.com>
• Dill Bread
  • From: "Linda S. Fallert" <lsf@adnc.com>
• Re:Bagels--boiling and baking time/temp help
  • From: TShea66106@aol.com
• Peach Bread
  • From: Reggie Dwork <reggie@jeff-and-reggie.com>
• dough enhancer & conditioner ingredients?
  • From: music_class@earthlink.net (Katja)
• Req: Cinnamon Bread Recipe
  • From: louiseh@juno.com