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 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 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 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 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 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] **************************************