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Kosher Bread

Vernon Webster <vernon@the-spa.demon.co.uk>
Sun, 09 Jan 2000 16:35:19 +0000
v100.n004.7
 > Date: Sat, 8 Jan 2000 12:35:44 -0800 (PST)
 > Subject: Digest bread-bakers.v100.n002
 >
 > Now I have a question.  I bake only Kosher breads.  (That is, I don't 
mix nor
 > use any dairy products with meat products in my dough or utensils, bead
 > machine, etc.)  Many of the bread recipes call for milk.  I have substituted
 > water, orange juice, and nondairy forms of milk in the place of regular 
milk.
 > But I saw a rye bread recipe that called for sour cream.  Any suggestions?

     I have heard that ordinary cream with lemon juice can often be 
substituted in recipes for sour cream so what about trying lemon juice with 
soya cream.

     Vernon
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