Re: bread
By: JIM WELLER to CAROL SHENKENBERGER on Sun Oct 16 2022 10:16 pm

Quoting Carol Shenkenberger to Jim Weller <=-

I use buttermilk a lot.

That will give it the acidic kick that yeast love.

Helps the bread not mold.

It gets eaten so fast that that's not a problem here.

milk products do is make the bread not dry out as fast.

Or that either.

Milk does make for a softer crumb which in a white sandwich loaf.

But sometimes I want a crusty French bread. So simple: just flour,
yeast, salt and water. No fats, no sugars, no dairy.

---------- Recipe via Meal-Master (tm) v8.06

Title: Bruschetta by Gary Rolle
Categories: Italian, Appetizers, Bread
Yield: 4 Servings

2 lg Tomato
1/4 ts Salt
2 lg Basil leaves; fresh
1 French bread baguette
1 Clove garlic
1 Jalapeno pepper
1 tb Olive oil
2 tb Parmesan cheese; grated

Cut tomato in small chunks, being careful not to loose juice. Mince
garlic, basil and jalapeno fairly fine. Do not discard jalapeno
lining or seeds. Mix in bowl with other ingredients except bread
and cheese. Refrigerate 1 or 2 hours until time to serve. Spoon
onto French bread slices and top with grated Parmesan cheese.

From Gary Rolle, Calgary
Posted by Jack Busst, Calgary
FIDO Gourmet echo 94/10/17

-----

Cheers

Jim

... Only WASPs eat sandwiches with mayo and white bread.

___ Blue Wave/QWK v2.20

On the French, LOL beendoing it so long I was about to ask for your recipe but I knidaknow it close enough already!

Here's mine but I do add some milk to hold off the drying out.

4C flour
1 1/4 c water
1/4 milk
2 ts salt
2 ts yeast
2 ts sugar (sometimes more if using AP flour vice bread flour)

works well and not so dry after just 2 days.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Re: bread
By: Lee Lofaso to Carol Shenkenberger on Mon Oct 17 2022 12:18 pm

Hello Carol,

[..]

I use buttermilk a lot.

I doubt you know what buttermilk is, or how to make it.

Helps the bread not mold.

I doubt you know much about bread, or mold.

The main thing milk products do is make the bread not dry out as fast.

What kind of bread? What kind of milk? Do you even have a clue?

Anyways, baking again tomorrow so Don has bread while I'm gone on a wor trip next week.

To knead, or not to knead? That may be the question. But the answer
is always to have fun. So have plenty of that. Regardless of result.

For Life,
Lee

--
Nothing sucks like an Electrolux

Well Lee, you are a ball of fun!

buttermilk isdefatted milk that naturally occurs when you churn butter.
Hence the name. It's actually low-fat though the name sounds high fat.

I started making bread in 1992 but only in Japan did I start doing all of it. The Japanese are lovely people and great cooks but the bread they like comes off to us as undercooked dough. It's one of the foods that don't translate well. Thay left the commisarry. There, sleepy little Sasebo (2001-2007) had Wonderbread, a roman mal wheat and sometimes 1 other. Thist was baked, frozen in standard wrappers, shipped to Japan arriving 8 weeks later, and sold still frozen.

Pretty icky. Stated making all ours then. The folks here watched it evolve as stock more types of flour on at least a rotational base. They had a well earned award winning store in Sasebo but it was barely 3 7-11 type store slapped together so very small in size. They packed every inch and rotated thingsso don't get brand specific because if they have it at all, get it.

Yes Lee, I know bread.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)