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1992-06-10
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From: bread-Request@onion.rain.com
To: bread-out@onion.rain.com
Precedence: bulk
Subject: bread Digest V2 #9
Reply-To: bread@onion.rain.com
Date: Fri, 19 Apr 91 06:02:12 -0700
Sender: bread@onion.rain.com
bread Digest Friday, 19 Apr 1991
Volume 2 : Issue 9
Send submissions to "bread@onion.rain.com"
Send requests to "bread-request@onion.rain.com"
For an index of back articles that are available, send a message
containing the line "send index from bread" to "netlib@onion.rain.com"
Today's Topics:
brewer's yeast (Alan Silverstein)
Re: bread Digest V2 #8 (Richard Kershenbaum)
Re: Molasses recipe correction (Rick Turley)
Re: recipe typo? (Rick Turley)
----------------------------------------------------------------------
From: Alan Silverstein <ajs@hpfcajs.fc.hp.com>
Subject: brewer's yeast
I discovered more or less by accident (OK, I like to experiment :-) that
adding brewer's yeast to whole wheat bread produces a surprisingly
orange, rather spongy, and slightly sour-tasting bread (reminiscent of
sourdough). It doesn't take much yeast, either, like 1/4 to 1/2 cup.
Brewer's yeast is potent stuff. It's available in health food stores
(if no where else), in fairly large quantities, as a vitamin supplement.
It's also strangely pleasing sprinkled on popcorn. :-)
Alan Silverstein
PS: Thanks for all the advice and recipes saved in the archives,
from someone new to bread making and the mailing list.
------------------------------
From: Richard Kershenbaum <RICHARD@lane.cc.ukans.edu>
Subject: Re: bread Digest V2 #8
Awhile back, someone asked for a black bread recipe. Here's one that came from
a friend who's a professional chef and a talented baker. It's been scaled for
the small Welbilt:
Russian Black Bread
1 1/2 t. yeast
1 1/2 cup rye flour
1/2 cup white flour
3 t. gluten (I use a little more...)
1/4 t. sugar
1/2 t. salt
1 1/2 t. caraway seeds
1/2 t. onion powder
1/8 t. fennel seed
3/4 T. cocoa powder
1/4 t. cornstarch
1 T. vinegar
1 T. molasses
1 T. oil or margarine
3/4 cup warm water with 1/2 t. instant coffee added
I sometimes add 1/2 cup or so of chopped onions, to make onion rye bread...
--- Richard
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
| Richard M. Kershenbaum Bitnet: richard@ukanvax |
| Manager, Technical Services Internet: richard@kuhub.cc.ukans.edu |
| The University of Kansas Fax: (913)864-0485 |
| Computer Center Phone: (913)864-0445 |
| Lawrence, Kansas 66045 |
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
------------------------------
From: Rick Turley <rickt@hpfccg.sde.hp.com>
Subject: Forwarded: bread Digest V2 #8
Ooops!!!
Thank you to the folks who noticed that Molasses Oatmeal Bread ought to
have molasses in it!! Please see the addition below.
Rick
- -------- Forwarded Message
>From: Jane Marcus <janem@hpfcls.fc.hp.com>
Subject: molasses oatmeal recipe
>MOLASSES OATMEAL
>- ----------------
>Molasses adds a delicious flavor to this moist, old-fashioned bread.
>
>INGREDIENTS ABM-100 ABM-300/350
>Yeast 1 pkg 1 1/2 tsp
>bread flour 3 cups 2 cups
>oatmeal 2/3 cups 1/2 cups
>salt 2 tsp 1 1/2 tsp
>oil (80 degrees) 1/4 cups 3 T
molasses (80 degrees) 1/4 cups 3T
>water (80 degrees) 1 1/3 cups 1 cup
>SETTING White Bread LIGHT
> 10 o'clock
Here's a recipe I got from the archive, except there isn't any
molasses listed in the ingredients. Would the submitter please
check the recipe and repost so I can try it?
Thanks,
Jane Marcus
- -------- End of Forwarded Message
------------------------------
From: Rick Turley <rickt@hpfccg.sde.hp.com>
Subject: Re: recipe typo?
> From degood@avo.hp.com Mon Apr 15 05:25 MDT 1991
> I just noticed that the egg bread recipe contains no eggs ...
> John
Ooops again!! Here's the corrected recipe......
EGG BREAD
- ---------
An attractive egg-rich bread, excellent for sandwiches and toast. This bread
may be made completely in the bread machine or shaped into a twisted loaf and
baked in a conventional oven.
(This is one of our "standard" sandwich breads - dried out it also makes great
teething biscuits! I found that the DAK Egg Bread Recipe works MUCH better!)
INGREDIENTS ABM-100 ABM-300/350
Yeast 1 package 1 1/2 tsp
bread flour 3 cups 2 cups
sugar 2 T 4 tsp
salt 2 tsp 1 1/2 tsp
cool butter (cut in pieces) 2 T 4 tsp
egg (room temperature) 2 (1/2 cup) 1 (1/4 cup)
milk (80 degrees) 3/4 cup 1/2 cup
water (80 degrees) 1/4 cup 1/4 cup
SETTING White Bread MEDIUM
10 o'clock
------------------------------
End of bread Digest [Volume 2 Issue 9]
**************************************