Text 4017, 81 rader
Skriven 2006-08-01 23:23:29 av Ruth Haffly (1:396/45.28)
   Kommentar till text 3977 av Sean Dennis (1:18/200)
Ärende: Happenings
==================
Hi Sean,


 RH> By now it should be done, hope it turned out good.

 SD> I actually didn't do it; but last night, I started some French bread
 SD> with "pizza" cheese tossed in it.  I woke up at 2 AM to pull the bread
 SD> out of the breadmaker.  It's sitting on the table, but I'm not in the
 SD> mood for it yet.

Does your machine have a timer? Use that so you won't have to get the
bread out at such odd hours.

 RH> I use it on a regular basis, am sending a bit in our pack out so I
 RH> won't have to hunt it down right away.

 SD> I bought some and it's sitting here right now.  Maybe once the French
 SD> bread is gone, I'll try some wheat bread again.

Gluten is good for most breads that don't use the bread flour.  It gives
it the extra bit of "oomph" that the bread flours include.  We like
whole wheat bread and the only way I can make it without having major
wrist pain is in the machine.

 RH> I have a West Bend Bread machine but use (with some modifications) the
 RH> recipe that came with our Gold Star machine.  It uses............

 SD> That's really similar to the one I have here too.

Most are along the same sort; we adapted ours to all whole wheat flour
vs part whole wheat and the other part either bread or all purpose
(white death) flour.

 SD> BTW, here's that French bread recipe:

 SD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 SD>       Title: Sean's Cheesy French Bread
 SD>  Categories: Breadmaker, Breads
 SD>       Yield: 1 1.5# loaf

 SD>       7 oz Water (7-9 oz)
 SD>       1 t  Salt
 SD>       1 T  Vegetable/olive oil
 SD>       3 c  Bread flour
 SD>     1/2 T  Sugar
 SD>   1 1/2 t  Active dry yeast
 SD>   1 1/2 c  Pizza cheese*

 SD>   *=Pizza cheese is a blend of mozzarella cheese, provolone cheese,
 SD>   romano cheese and parmesan cheese.

 SD>   Measure all ingredients into bread pan.  Select French setting.
 SD>   Select crust setting if other than medium.  Press Start/Stop to
 SD>   begin.  When display reads 0:00, press Start/Stop to cancel.  Remove
 SD>   bread.

 SD>   I simply tossed in the cheese right before I put in the flour.  Very
 SD>   easy and very tasty.


Hmmmmmm, if, when I get resettled and unpacked and can't find a similar
recipe, I'll have you post it again.  Right now we've no printer up nor
MM in the laptop.

 SD> I have found that by putting about 2 oz. more water than the recipe
 SD> calls for in my bread, it comes out just perfect.  I'm guessing
 SD> because it's very humid here or something.

The flour must be dry; usually in humid conditions, you have to
decrease, not increase the water to compensate for ambiant moisture.

---
Catch you later,
Ruth
rchafflyNOSPAM(at)NOSPAMearthlink(dot)net  FIDO 1:396/45.28

... Everyone has a photographic memory.  Some don't have film.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)