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BREAD500.TXT
DAILY stirring helps keep yeast mold from forming.
Most directions specify that Herman not be refrigerated since cooler
temperatures slow the growth and "souring" of the starter. It is, however,
a safer course for busy cooks with fast growing starters. Herman also is
freezer-friendly and may be kept on ice between baking impulses if you get
bored.
NOTE: If desired,substitute buttermilk for milk in starter for more
flavor and less fat. If more starter is needed, additions may be doubled
when 2 or more cups of starter are used.....
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--------- Recipe via Meal-Master (tm) v7.05
Title: BREAD FAT SUBSTITUTE - APPLESAUCE
Categories: Tips, Breads, Apples, Breadmaker
Servings: 1
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LINDA CALDWELL KKPD13B
Try substituting unsweetened applesauce for the fats called for in your
bread recipes. This even works with chocolate cake! Many can't tell any
difference in taste and the pectin in the applesauce keeps the bread moist
longer. I buy the small Motts individual containers so I don't have a large
jar going bad in the fridge. I've read that you can use up to one
tablespoon of applesauce per cup of flour. If you do make this substitution
hold out about 1/8 to 1/4 cup of the liquid in the recipe and add it back
in a tsp. at a time during the kneading cycle.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Hawaiin sweet bread
Categories: Breads, Breadmaker
Servings: 1
3
5
3
/4 ts Salt
2
2
ts Dry yeast
tb Sugar
c Bread flour
1/4 ts Lemon extract
1/4 ts Vanilla extract
Eggs
4 tb Butter
1 c Warm water
2
3
tb Dry milk
tb Instant potato flakes
This is from "Great Bread Machine Recipes" by Norman A. Garrett.
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--------- Recipe via Meal-Master (tm) v7.05
Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 1
Categories: Information, Breads
Servings: 1
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DEBBIE CARLSON (PHHW01A)
-KING ARTHUR FLOUR HINTS
The following information comes from King Arthur Flour "A Short Course in
Cooking With & Keeping the Elusive Wild Yeast".
What is a Sourdough Starter? "A sourdough starter is a wild yeast living in
a batter of flour and liquid. Yeasts are microscopic fungi related
distantly to mushrooms. There are many varieties of these tiny organisms
around us everywhere. Wild yeasts are rugged individualists which can
withstand the most extreme of circumstances. Some will make delicious
loaves of bread; others will create yogurt and cheese out of milk; still
others will turn the juices of grains and fruit into beer and wine."
"
domesticated descendant of these wild relatives, one which has been grown
Active dry yeast, the kind we can buy in packets at our grocer's, is a
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