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1992-06-10
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From: bread-Request@onion.rain.com
To: bread-out@onion.rain.com
Precidence: bulk
Subject: bread Digest V1 #24
Reply-To: bread@onion.rain.com
Date: Wed, 13 Feb 91 06:36:49 -0800
Sender: bread@onion.rain.com
bread Digest Wednesday, 13 Feb 1991
Volume 1 : Issue 24
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:
Note from Jeff <jeff@onion.rain.com> (Jeff Beadles)
Graham Flour bread recipe <robinr@pyrxbooter.pyramid.com> (Robin Rosenberg)
Hitachi Bread Maker-Got it! <ardyk@tc.fluke.COM> (Ardy Kong)
Recipe: Oven-baked dinner rolls<scleary@math.ucla.edu> (Sean Cleary)
------------------------------------------------------------
From: jeff@onion.rain.com (Jeff Beadles)
Subject: A note from Jeff...
Just a note to let people know where the bread mailing list stands.
Currently there are 102 people directly on the list. Several sites send
the list to multiple users. Whew! It's growing by an average 2-3 users a day
currently.
Issue 25 will be the last in volume 1. I'll start up with volume2 issue 1
after the next issue.
Happy bread-making,
-Jeff
- --
Jeff Beadles jeff@onion.rain.com
------------------------------
From: robinr@pyrxbooter.pyramid.com (Robin Rosenberg)
Subject: Graham Flour bread recipe
Has anyone tried the Graham flour bread recipe that's in the DAK
book? I tried it for the first time a few days ago, and it was
the closest thing to concrete I've ever seen come out of the bread
machine. Completely inedible. I almost had to chisel it to break
it apart. Has anyone else tried this recipe? (Did I do something
really wrong? I *thought* I remembered to put everything in!)
Robin
------------------------------
From: ardyk@tc.fluke.COM (Ardy Kong)
Subject: Hitachi Bread Maker-Got it!
I finally got my Hitachi Bread Maker (with my
raincheck from before Christmas).
I made a 'small' loaf of the basic bread receipe
from the Hitachi recipe book. It turned out
fine. My next loaf ('medium') is going to be wheat,
raisins, and pecans (a combination of Hitachi receipes).
I'd like to make my bread less salty. Anybody have
any ideas what percent one can cut down on the salt
and still have the bread turn out right??
Ardy
------------------------------
From: Sean Cleary <scleary@math.ucla.edu>
Subject: Recipe: Oven-baked dinner rolls
- -----
Recipe for oven-baked dinner rolls:
1 pkg yeast
3 1/4 cup French white flour
1 T gluten
1 T sugar
2 t salt
1 1/4 c warm water
set machine (Welbilt R2D2 model) on french bread, manual
form dough into 6 or so blobs
bake at 375 deg F with either a pan of water in the oven or a bit of
water splashed on top of the blobs.
- -----
Experiences with gluten:
We've got "Natural Wheat Gluten" which we add to the flour. Too much
leads to bread that is too elastic but other than that, we've been very
happy with it. Gluten makes the bread lighter and less dense. It takes
about 1 t per cup of flour, especially whole wheat flour, to have a nice
texture and density.
- -Sean.
Sean Cleary 3915e Math Sci;UCLA Dept Math; 405 Hilgard Ave LA CA 90024
scleary@math.ucla.edu UUCP: !{ucsd,ames,rutgers,uunet}!math.ucla.edu!scleary
------------------------------
End of bread Digest [Volume 1 Issue 24]
***************************************