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BREAD500.TXT
gently sprinkle it into your measuring cup and scrape
the excess off with the back of a knife. This will
insure a 4 oz. cup of flour rather than the 5 oz. you
would have if you scooped it out with your cup. 3. Rest When You "Knead"
It!: After 3 or 4 minutes of
kneading dough, let it rest for a few minutes. The
rest relaxes the dough and makes the remaining kneading
easier.
4
. Liquid Assets: Instead of the water your recipe calls
for, try juices, bouillon, or water you've cooked
vegetables in. Instead of milk, try buttermilk,
yogurt, or sour cream. It can add a whole new flavor
and improve nutrition.
5
6
. Sweeteners: Even though you don't need it when making
bread, a little sugar can bring out flavor, just as
salt can. For added moisture, try honey, maple syrup,
or regular or dark unsulphured molasses.
. Oil for Longevity: If you don't mind a few extra
calories (12 to 15) per slice (a slice of bread without
fat has only 60 to 65 calories!), add a couple of
tablespoons of butter or vegetable oil to your dough,
and your bread will stay fresher for a longer period. 7. Storing King
Arthur Flour: If you use your flour
fairly quickly, store it in a cool, dry cupboard and
stick a couple of bay leaves in the bag to discourage
any visitors. If you use your flour more slowly,
especially your whole wheat, put it in a lock-type
plastic bag and store it in your freezer. 06/30 09:22 pm LORELI Loafing
and Laughing in Ocala,L
FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:24 PM
TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
"MEGA 500+" FOR JUDY
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--------- Recipe via Meal-Master (tm) v7.05
Title: OAT-WHEAT BAGEL BREAD
Categories: Breadmaker, Breads
Servings: 1
1
1
1
1
1/2 ts Yeast - 1
1/2 ts Gluten - 1
1/2 c Oat flour 1
1/2 c Whole wheat flour - 1
1 1/2 ts Cinnamon 1
1 ts Salt - 1 1/2
3 tb Honey - 2
1 c Water - 5 1/2 oz
1
are for 1 pound loaves. Variations: Add 1/3 c grated or chopped carrots,
millet and/or sunflower seeds. 18/6/93
437 cal - 1030 - Amounts are for 1 1/2 pound loaves - amounts to the right
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--------- Recipe via Meal-Master (tm) v7.05
Title: ANOTHER SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1
Kyllikki Fuller
Make a starter of 1 bottle stale beer with equal parts of flour. Let set as
usuall until you have a sourdough starter (about 3 days) then mix 1 cup
starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till
smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1
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