From: bread-Request@onion.rain.com
To: bread-out@onion.rain.com
Precedence: bulk
Subject: bread Digest V2 #8
Reply-To: bread@onion.rain.com
Date: Fri, 12 Apr 91 21:44:12 -0700
Sender: bread@onion.rain.com

bread Digest	Friday, 12 Apr 1991
		Volume 2 : Issue 8

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Today's Topics:

    Re: gluten source		<m14051@mwvm.mitre.org>     (John DeCarlo)
    Where to get gluton 	<C5CX9J@IRISHMVS.CC.ND.EDU> (Wendy Campbell)
    molasses oatmeal recipe	<janem@hpfcls.fc.hp.com>    (Jane Marcus)

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From: m14051@mwvm.mitre.org (John DeCarlo)
Subject: Re: gluten source

>From: dee@lamont.ldgo.columbia.edu

>  My DAK finally arrived and so far the results have been
>  wonderful!    Moving along through new recipes, I have
>  been unable to locate a source for gluten, as required
>  for the oatbran breads (in addition to using bread flour).

I have only found it in health-food stores.  The boxes are
usually labeled "Wheat Gluten", since the gluten comes from
wheat.  Perhaps the health-food stores you looked in didn't
recognize it as "gluten".  Look in the area that contains such
things as "Wheat Berries" and other grain stuff.

Internet: jdecarlo@mitre.org
           (or John.DeCarlo@f131.n109.z1.fidonet.org)
Fidonet:  1:109/131

------------------------------

From: C5CX9J%IRISHMVS.CC.ND.EDU@UICVM.uic.edu  (Wendy Campbell)
Subject: Where to get gluton

Gluten is also available at
      Apple Valley Market
      Berrien Springs, Michigan 49103
         Phone 616-471-6873
........................................................................
Wendy Campbell                         *   *   *   *
c5cx9j@irishmvs.cc.nd.edu             |/ |/ |/ |/
                                         *   *   *
Take time to smell the                  |/ |/ |/
         flowers.                      *   *   *   *
                                      |/ |/ |/ |/
........................................................................

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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
>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

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End of bread Digest [Volume 2 Issue 8]
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