Date: Sat, 6 Sep 1997 22:48:21 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n055 -------------- 001 - Leon & Miriam Posvolsky < - 2 recipes 002 - bbriscoe@runestone.net (B - grain mill summary (long) 003 - martinb@awod.com (Bonnie - bread mixes 004 - Joanna Joyce Subject: 2 recipes Date: Sun, 31 Aug 1997 20:23:08 -0300 * Exported from MasterCook * Dark Rye Sept 1995 Recipe By : Miriam P. Posvolsky based on Frugal Gourmet Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast -- or 2 cake yeast 1 1/4 cups tepid water 1 cup rye flour 1 1/4 cups whole wheat flour 1/4 cup molasses 2 teaspoons salt 1 tablespoon cocoa powder 2 cups white flour 1. Dissolve yeast in water. 2. Add white flour,stir well. let stand 15 minutes. Transfer to K.A. 3. Add the remaining ingredients in the K.A. and knead with the hook until it forms a ball. 4. Remove to working surface and knead 5 minutes by hand. 5. let stand 1 hour, covered until doubled in bulk. 6. Knead again on a floured board and shape into a roll. 7. Pre heat oven to 400 F. 8. Place roll on a floured cookie sheet. 9. Bake 35 to 40 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Walnut Bread (July,1997) in the food proceessor Recipe By : Miriam Podcameni Posvolsky Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 1/2 cups whole wheat flour 2 teaspoons yeast 1 1/2 cups water 2 tablespoons powdered milk 1/4 cup chopped walnuts 2 tablespoons dark brown sugar 1 tablespoon honey 2 tablespoons oil 2 teaspoons salt 1. Dissolve yeast in water and flour. Let stand 10 minutes. ( in bowl of food processor). 2. Add brown sugar, honey, milk, salt and whole wheat and process until it forms a ball. Add walnuts and process just to blend. ( use the plastic blade) 3. Turn dough onto a working surface and knead 5 minutes. 4. Place dough into an oiled bow, cover with plastic or cloth and let rise in a warm place ( oven, off) for 1 hour. 5. Knead dough to expel air and place it in a loaf pan. Let stand covered 1/2 hour. 6. Bake in 450 ( pre heated) oven for 30 minutes. Turn down to 350 bake 10 minutes. - - - - - - - - - - - - - - - - - - NOTES : I was able to make this bread thanks to all the people on the web who sent me recipes.. Miriam Podcameni Posvolsky Rio de Janeiro, Brazil --------------- MESSAGE bread-bakers.v097.n055.2 --------------- From: bbriscoe@runestone.net (Bonnie Briscoe) Subject: grain mill summary (long) Date: Fri, 5 Sep 1997 21:52:48 +0100 Here, finally, is the summary of grain mill information I promised to send to the list. It appears that the "best" grain mill is a very personal choice, determined by your preference for fine versus coarse flour, slow versus fast milling, quiet versus loud operation, whether you have the patience and foresight to plan ahead to dry your grain before milling (for the stone mills), whether you are willing to make sure your grain is triple-cleaned to remove even tiny stones (for the micronizer mills). No one who responded to my request mentioned the kind of mill I have, the Miracle Mill (made in Poland). It's a burr mill which costs about $150. With 16 indexed settings, you can control the fineness of the flour from very coarse cracked grain to the finest setting, which is a somewhat coarse flour (I don't care for very fine flour anyway). I like the mill, its price, and its ease of use and cleaning, but I have had problems with the 200-watt motor burning out and needing to be replaced. It has a 3-year warranty, so I'm still working with it for a while longer. Here are excerpts from the responses I received -- I hope I didn't miss anyone. Many thanks to all who sent information. from: neil.flatter@juno.com (Neil L Flatter) Model name: ? Manufacturer: Corona (Mexico) Cost: $35 Comments: This design is more like a flour mill than a grain mill with an adjustable plate rubbing the grain against a fixed plate. It has a hopper that holds just over a pound of grain. It does not have a good method for delivering the product into a receiving container so you will end up with grain flour all over you, the area you use it, etc. My father now has the mill and loves it for making feed for his earthworms. The handle is held on by a bolt which has a wide head which allows tightening by hand. The bolt is easily exchanged for one with a hex shaped head. The replacement can then by turned with an electric drill and a nut driver. Model name: ? Manufacturer: Glatt Cost: $60 (on sale) Comments: It has a hopper that easily holds 3 pounds of grain, but it could hold 4 if poured in carefully. It is a roller mill with hardened steel rollers about 2 foot long. The entire mill is designed to fit over a 5 gallon bucket. This is the mill the stores use when I purchase grain and they crush it for me. It is motorized by the attachment of a belt pulley and motor. It will run through over a pound in a minute when turned at 100 turns a minute. There is much less flour generated with this method so clean up is not a problem. =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D =46rom: bredlady@softdisk.com (G Nuttall) I've had the opportunity to use several types of grain mills throughout my bread baking life. One important thing to look for is how hot does the mill make the flour when milling. Heat destroys the nutritional value of the flour if it gets too hot. Once I saw a demonstration for the " Whisper Mill", and although it does mill pretty well, the flour was really hot when it came out into the receptacle. I believe that the added insulation to "keep the noise down" has caused it to heat up too much. Without a doubt, the best way to mill any grain for flour is to use a slow, stonegrinding mill. Check around locally to see if anyone in your area does stoneground milling. You'd be surprised at who does. If that's not an option, you need to know what criteria you look for in a mill. Most small mills range from around $300 then the price goes up. How much flour do you want ground in one hour, is another consideration. If you are using it for a few loaves, then most any mill should work. Stone mills are available for around $300-400. I recently received material from a company called Lee in Wisconsin. They have a carberundum (going off memory here!) stone mill. The best stone mills can be read about on Alan Scott's web page at http://pomo.nbn.com/home/ovncraft/ He has been using stoneground mills for about 20 years now, and he is a great source of knowledge about all types of mills. I've used the Skiold stone mill he describes there. It is great, but pricy for a home baker. The Diamant stone mill is an excellent buy for $425! Also, at that page lists the Jansen mill company out of North Carolina. I have not used their mills, but I know Mr Jansen and I wouldn't hesitate to purchase their product based on his knowledge and craftmanship (and quality standard!) =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D =46rom: Dan Erwin Model name: ? Manufacturer: K-Tec Cost: $200+ Comments: It is rather fast. It works like a Magic Mill if you have ever heard of that. It is loud and makes a very fine flour, whichever grain you use. I don't like it because I don't want fine textured flour. If you do, that might be your interest. It is made in Utah, about 30 miles from Salt lake, they tell me. Their 800 number is 800-748-5400. Model name: Little Ark Manufacturer: Retsel Corporation http://www.retsel.com/ e-mail: RetselCorp@retsel.com Cost: ? Comments: It is designed as a hand mill, but they do have adaptive kits to set it up like an electric mill. It works like the old fashioned water mill. The grain is crushed and ground between 2 separate stones. There is a great deal of variety corcerning texture. That depends on how tight the stones are pressed together. There are limits, of course. You try it make a super fine flour and the stones will glaze. Then you have to stop and put rice in there to unglaze the stones. With a small amount of experience any concerned baker will quickly learn to use it very efficiently. The Little Ark is rather bulky and has relatively small stones. If you do decide to purchase a Retsel mill I would suggest you take the option of NOT purchasing the metal burrs which are also available. They aren't necessary. The stones will last a long time. At least the Little Ark stones have. Model name: Mill-Rite Manufacturer: Retsel Corporation Cost: $400 Comments: I just received my $400 Mill-Rite today and have already milled about 5 lb of winter wheat grain and made dough for 4 loaves of honey wheat bread (a 50/50 whole wheat bread that takes 4 cups of whole wheat flour.) The stones are about 6 inches in diameter and the mill runs smooth and very quietly. Its hopper will hold about 5 lb of grain. It has a 2 way switch so that if you want to reset the milling to a finer grain, you can just reverse the direction, tighten the knob for finer grinding, and then continue milling. Although it is expensive I'm sure this mill will pay for itself. I do a lot of baking of wheat, rye and triticale so this will be ideal for my needs. The Mill-Rite stone mill will mill just about any whole grain, but the grain must be dry. For instance, when milling rye, if the moisture content is too high the stones will glaze. The moist flour sticks to the stones and the stones end up like glass. If that happens, the grain can be placed in the oven at low temperature for a period of time to dry it out. Meanwhile, to unglaze the stones, rice will do the job very quickly and you'll be back in business. Re: the K-Tec grain mill: The K-Tec grain mill also works by micronizing. I don't like it. I can only get very fine flour from it. That's not my way of baking breads. I prefer the European style of whole grain breads. I enjoy whole grain bread with more texture. Also, that mill is very LOUD! =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D =46rom Heart =EBn Home Products PO Box 442 Black Mountain, NC 28711-0442 704-669-8773 E-mail: HeartHome4@aol.com (Sent a copyrighted message with useful information about various types of grain mills, approximate price range, and how to determine which mill is most likely to meet your needs based on how much you plan to use it. Contact them to receive your copy of this information.) From the end of the message: In our humble opinions, we offer the brand name that we feel is the best for each category. We carry most of these as we believe that we can back and recommend them with confidence. Small hand mills: Back to Basic hand mill. Retail approx. $69.00 Kitchen machine attachment: The Bosch, or Kitchen Aid retail approx. $ 150.0= 0 Large manual mills: Check in Lehman=EDs Non-electric Catalogue, many good b= rands Micronizer mills: GrainMaster Whisper Mill retail approx. $259.95 Electric stone mills (hand crank and steel burr adaptable) Retsel Mill-Rite retail approx. $400.00 Please feel free to contact us for more info on these products or if you hav= e any questions. The information provided reflects our research, experiences and opinions and yours may vary. =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D =46rom: venture@etsc.net (Monica Venture) I have used two mills that I really like. One is the K-tec Mill. It is electric and can mill just about anything(grain, beans,seeds.) The one I love and use now is the Whisper Mill. It is wonderful!!!! It is much quieter and comes with a lifetime warranty. I also have a home business and sell it as well as other bread-baking supplies. Be glad to send you some info. Just wanted to add a few things concerning stone mills vs. electric. I totally disagree with the person on the post who said that The Whisper Mill milled the grain too hot. This is not true. The cool milling temperature is one of the best features of the Whiper Mill. Flour milled will always be somewhat warm due to the friction. I would never recomend stone mills over electric. Stone mills are limited to dry grains, they don't mill as fast and the current mills are made of bauxite particles held together by natural clay. Because of this, these modern stones chip, adding grit to flour. That's my two cents worth. Monica =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D =3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-= =3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D Bonnie Goodwill Briscoe e-mail:bbriscoe@runestone.net Morris, Minnesota, USA Language is all that separates us from the lower animals-- and from the bureaucrats. =3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-= =3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D-=3D --------------- MESSAGE bread-bakers.v097.n055.3 --------------- From: martinb@awod.com (Bonnie Martin) Subject: bread mixes Date: Sat, 30 Aug 1997 13:36:24 -0400 (EDT) Hi, Does anyone know where I could order a variety of bread mixes? I like to use these because I am lazy. The only ones I have found to date are at Walmart and they are your regular white, wheat, cinnamon raisen, etc. I am looking for variety of mixes at a resonable cost. Thanks. Bonnie Martin martinb@awod.com --------------- MESSAGE bread-bakers.v097.n055.4 --------------- From: Joanna Joyce Subject: Re: mc-recipe-digest V1 #764 Date: Fri, 29 Aug 97 16:13:43 -0500 Hi Everybody! I've only been receiving this list a few weeks, so what I'm about to ask has probably been covered several times, but I haven't been able to find the answer myself. So, anyway, here goes... I don't have a bread machine and becoming increasingly envious of those of you who do and are able to try all these wonderful sounding recipes! I'm not yet ready to make an investment in a bread machine (Christmas is coming, maybe if I hint hard enough... :) ) and was wondering if there are basic guidelines somewhere for converting bread machine recipes to conventional recipes. I am definately a novice when it comes to baking breads, and don't even have a clue where to start! TIA! VERY VERY MUCH! Joanna Joyce Brookhaven, Mississippi --------------- MESSAGE bread-bakers.v097.n055.5 --------------- From: Sam Hurwitz Subject: Damper Date: Sat, 30 Aug 1997 07:35:38 -0400 For Bobbi whose mother needs a bread baked with practically nothing, there is a bread made in the Outback of Australia. They put it in a large can, seal the can, and place it in a bed of hot coals. In about twenty minutes, the bread is risen, removed from the can and eaten. It is a little heavier than we are used to but it is wonderful - especially aroound a campfire. Of course, it can also be made in an oven. DAMPER 2 1/2 cups self-rising flour 1 tsp salt 1 tsp butter 1 tsp sugar 1 cup milk (or 1/2 cup powdered milk and 1 cup water.) preheat oven to 350. Mix together the dry ingredients and the butter. Add the liquid and mix well. Knead for about 5 minutes. Shape into a flattened ball, and place on a greased and floured baking sheet or in a greased and floured round cake tin (he recomends the latter, about 7 or 8 inch diameter, as it gives a better shape. Bake for 30 minutes. Use a dutch oven if you are cooking in an open fire (as this was originally made. Damper was traditionally cooked in the coals of a camp fire.) use your experience as to cooking time. Serve in moderately thick slices while still fairly hot. Golden syrup) is the traditional thing to spread on it. It goes well with jam, too. --------------- MESSAGE bread-bakers.v097.n055.6 --------------- From: Reggie Dwork Subject: Date: Sat, 06 Sep 1997 15:01:47 -0700 would like to make some bread mixes to give people as gifts for the holidays. Does anyone have suggestions?? Exotic ingredients are fine. I plan to put together baskets for the neighbors with a mix or two and then they can make the loaves of bread when ever they prefer to eat them. I will pre-package the yeast separately for them. So, please send any ideas you might have. Thanks, Reggie --------------- MESSAGE bread-bakers.v097.n055.7 --------------- From: caspur@juno.com Subject: Apple Kuchen Date: Sun, 31 Aug 1997 18:51:29 -0400 A long while ago there was a chain in New York City of "Zum Zum's" sort of a fast food German chain. They had "Apple Kuchen" to die for!! When they closed, I couldn't find any to equal the one they prepared. Does anyone have a good "Apple Kuchen" recipe - I would really appreciate it. Caspur@Juno.Com --------------- MESSAGE bread-bakers.v097.n055.8 --------------- From: Michelle Friend Subject: Re: Cranberry bread Date: Tue, 2 Sep 1997 14:10:05 -0500 (EST) Cheryl asked about making cranberry bread. Congratulations! I think you have found one of the best kinds of bread around. (Then again, I think anything with cranberries in it is good. ;-) I usually make banana bread (quick bread) and add cranberries to it. I usually use fresh or frozen berries, but last week I made it with dried fruit and it turned out good, but a little more dry than usual. (I also overcooked it a little bit by accident, so the dryness may have been from that more than anything.) I don't change the banana bread recipe at all because I think it is sweet enough without extra sugar and the cranberries add a nice tartness. If I am in the mood for a particularly sweet bread I will cook the cranberries first: Boil them in 1 cup water and ~1/2 cup sugar, then let cool to room temperature. Drain and add them to the banana bread batter. It is a really good dessert or breakfast sweet bread that way! Welcome and good luck! Michelle Friend A mosquito cried out in pain: mfriend@indiana.edu "A chemist has poisoned my brain!" The cause of his sorrow was para-dichlorodiphenyltrichloroethane [paraDichloroDiphenylTrichloroethane is the the full name for DDT] --------------- MESSAGE bread-bakers.v097.n055.9 --------------- From: Peggy Engells Subject: Mom's Blueberry Muffins Date: Wed, 3 Sep 1997 10:51:25 -0500 (CDT) Thanks to all who responded to my search. Here is the recipe, posted to me by Jack Dickson (jaclyn@itexas.net). The original version published and used by me called for butter, not diet margarine. Peggy >My Mom's Blueberry Muffins > >Recipe By : Dallas Morning News 6/11/97 >Serving Size : 12 Preparation Time :0:00 > > 2 cups flour > 3 teaspoons baking powder > 1/2 teaspoon salt > 2/3 cup sugar > 4 tablespoons diet margarine > 2/3 cup milk > 1 egg > 2 cups blueberries -- fresh or frozen > **Topping: > 4 tablespoons diet margarine -- softened > 1/3 cup flour > 1/2 cup sugar > 1/2 teaspoon cinnamon > >Recipe: Line a 12-well muffin tin with paper baking cups. Preheat >oven to 400F. Measure flour, baking powder, salt and sugar into >a big bowl. Melt butter (about 45 seconds on High, uncovered, in >a microwave). Add milk, then egg. Stir a little, just to break up the egg. Combine the wet and dry mixtures. Just stir gently with a fork. Stir in the blueberries. Pour batter into muffin cups. Cover each with 2 tablespoons of topping. Bake 30 to 35 minutes. > >When muffins are done, take the muffin tin out of the oven. The >topping should be browned and crunchy and the tops mounded. Let >muffins cool in the tin at least 5 minutes. Upturn the tin; the >muffins will fall out. Makes 12 muffins. > >Topping: Put butter, flour, sugar and cinnamon in a big bowl. Rub >them between your fingers and palms until you've made crumbs about the size of peas. This may take 2 to 3 minutes. --------------- MESSAGE bread-bakers.v097.n055.10 --------------- From: Enkidu Subject: yeast, sugar, egg-free bread Date: Mon, 1 Sep 1997 10:48:42 -0500 I've had great success with the following quickbread, whose recipe is presented here as I cribbed it off the internet (with my annotations). There is a distinct, unmistakable soda taste, and a crumb unique among crumbs (see below). You can bake this as one hemispheric boule or two smaller ones, and with any mix-ins your heart desires. I've enjoyed it with caraway seeds (1 T.) and chopped black olives (1/2 cup, but it could have taken more if I were really determined). It meets all your criteria (as long as multi-grain means "more than one"). I suspect any number of ingredients could substitute for the dreaded margarine (which is really so minor I hesitate to pick on it) - prune puree would be consistent with the bread's flavor and appearance, but might be too heavy. Perhaps applesauce? Brown Soda Bread ------------------------------------------------------------------------ 1 3/4 c All purpose flour 1 ts Salt 1 ts (heaped) baking soda<1> 2 1/4 c Whole wheat flour 2 tb Margarine<2> 1 1/4 c Buttermilk<3> Sift flour, salt, soda into bowl. Stir in whole wheat flour, blending. Rub in margarine lifting fingers high when mixing<4>. Add buttermilk all at once, using fork. Add more, if needed, to make soft dough<5>. Knead until smooth. Place on greased baking sheet; mark to deeply into four sections<6>. Bake at 375 degrees for 40 minutes<7>. Allow to go cold on rack before cutting<8>. Serve with butter<9>. Preparation time: 20 minutes Baking time: 40 minutes - Copyright 1996 NewMedia Internet Productions, All Rights Reserved 1 - I use almost a double teaspoon 2 - In a startling reversal, I use butter. Just not much margarine around here. 3 - This space intentionally left blank 4 - This is easier than it sounds, especially if you melt the margarine first. If it's still solid, I'm an advocate of the two-knife method. 5 - I always need much more, but it's easy to gradually dribble in extra, while pressing in the remaining flour until the whole ball coheres. Still, the dough I usually get is rather stiff and under-hydrated, and the bread has a close (but not dense), pressed consistency, almost like cheap particle board. 6 - those markings are important, and fun. Since there's no pre-baking rise, you don't have to be as ginger as you do with yeast doughs. Take any old knife you like and go nuts. 7 - This is a rough estimate. Start checking early for a firm bottom, an inner temperature of >200 F, and use the exposed innards from the oven spring as your own window into the internal progress. 8 - You do want it a bit cool, but there's no reason to delay too long. 10-20 minutes will do it. 9 - It's also good with jam, powdered sugar, or just by its own self. And I like it even better slightly stale, although I think I'm alone in that. Enjoy. Omar ---------- enkidu@mail.utexas.edu "I could be living the best and happiest of all lives if only I were not a fool." The sorrowful youth Werther in _The Sorrows of Young Werther_ by J.W. Goethe --------------- MESSAGE bread-bakers.v097.n055.11 --------------- From: Reggie Dwork Subject: holiday bread mixes Date: Sat, 06 Sep 1997 15:03:27 -0700 I would like to make some bread mixes to give people as gifts for the holidays. Does anyone have suggestions?? Exotic ingredients are fine. I plan to put together baskets for the neighbors with a mix or two and then they can make the loaves of bread when ever they prefer to eat them. I will pre-package the yeast separately for them. So, please send any ideas you might have. Thanks, Reggie --------------- MESSAGE bread-bakers.v097.n055.12 --------------- From: QuinnF@ni.net (Quinn Farnes) Subject: Sourdough Glue Date: Fri, 5 Sep 1997 17:13:15 -0700 A while ago I resurrected a starter from some dried culture someone gave me. After several weeks of subculturing (1 cup flour + 1 cup water + 1 tbsp. starter once a week) I finally got it to the point where it was ready to use. I used one cup of starter culture to which I added three cups of white bread flour in a standard ABM-type sourdough recipe. The starter, however, turned the dough into the stickiest stuff I've ever experienced. I mean like white Henry's roofing compound. It never formed a ball, even when I added another cup of flour; it just loaded down the mixing motor until I was afraid it would burn out. That stuff was soooo sticky! Like white taffy. Like the stuff you'd like to use to tar and feather those photographers who were chasing Princess Di. I mean, _really_ sticky. I aborted the run and spent about twenty minutes (I exaggerate not!) cleaning the stuff out of my supposedly non-stick bread machine pan. I had little glops of the stuff hanging off the hairs on my forearms for days! I ended up having to cut them off with scissors. Just wondering if anyone has ever had that happen. I subsequently was able to use about a quarter-cup to make a sort of passable loaf (really crumbly, dry texture, faint sourdough aroma) but I've never had sourdough starter turn into such a mess. Any ideas what happened? I still have the stuff in the 'fridge, and I'm contemplating trying it again. Any comments appreciated. Quinn Laguna Niguel, CA --------------- END bread-bakers.v097.n055 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved