Date: Mon, 22 Feb 1999 23:48:00 -0800 (PST) -------------- BEGIN bread-bakers.v099.n011 -------------- 001 - Bud_Raridon@notes.ssi1.co - Retarding sourdough 002 - Marseas@aol.com - English Muffins 003 - Reggie Dwork Subject: sorry for late digest Date: Mon, 22 Feb 1999 23:19:22 -0600 Our service provider is working on a problem that causes outgoing messages to lists with more than about 1000 subscribers to be lost - we have 4500+. We are sending out the posts that have been waiting since last week manually. We hope this problem will be solved in time for this weekend's digest. Sorry for any inconvenience this may have caused. Reggie & Jeff --------------- MESSAGE bread-bakers.v099.n011.4 --------------- From: "Peter Reinhart" Subject: Adjusting recipes... Date: Mon, 8 Feb 1999 23:50:13 -0800 My experience is that the recipes are pretty much the same whether by hand or machine. The same techniques to do bread by hand should apply to recipes designed for machines. Kneading, proofing, shaping, proofing, etc. Peter Reinhart Crumb & Crust Master Formulas For Serious Bread Bakers --------------- MESSAGE bread-bakers.v099.n011.5 --------------- From: JSvahula@aol.com Subject: Adjusting recipes... Date: Sun, 7 Feb 1999 17:44:05 EST I waited all week for this week's digest because last week someone asked about converting recipes for machine-made bread to that made the old-fashioned way. If there were any responses to that request I missed them! If anyone would provide advice or guidance along these lines, it would be appreciated. Thanks. Jeanie --------------- MESSAGE bread-bakers.v099.n011.6 --------------- From: "LuAnn Kessi" Subject: Apple Chunk Bread Date: Sat, 13 Feb 1999 16:46:36 +0000 Apple Chunk Bread use basic or sweet cycle Milk -1 C vegetable oil -3 Tbs sugar- 2 Tbs cinnamon-1/2 tsp salt-1 1/2 tsp bread flour-3 C yeast-1 1/2 tsp Medium apple, peel and dice-1 1/2 Add the apples at the beginning of the 2nd kneading cycle This is a dessert bread and should be eaten warm. --------------- MESSAGE bread-bakers.v099.n011.7 --------------- From: "Mary Pemberton (03) 9524 2443" Subject: RE: fall harvest bread Date: Mon, 08 Feb 1999 09:34:19 +0000 In the most recent digest the recipe for Fall Harvest Bread included canned pumpkin as a recipe ingredient with the note to be sure not to use pie filling. Is the canned pumpkin a puree which could be replaced with freshly pureed pumpkin? Thanks in advance for any help. Mary Pemberton melbourne, australia --------------- MESSAGE bread-bakers.v099.n011.8 --------------- From: "LuAnn Kessi" Subject: Easy Potato Bread Date: Sat, 13 Feb 1999 16:57:39 +0000 Easy Potato Bread 1/4 cup instant potato flakes 3/4 cup milk 3/8 cup water 3 cups bread flour 1 1/2 teaspoons salt 1 1/2 tablespoons melted butter 1 1/2 tablespoons sugar 2 teaspoons yeast Place all ingredients in machine. Bake on regular on light crust setting. --------------- MESSAGE bread-bakers.v099.n011.9 --------------- From: "LuAnn Kessi" Subject: Oregano Bread Date: Sat, 13 Feb 1999 17:09:57 +0000 Oregano Bread >From The Bread Machine Cookbook By Donna German This is for a 1 1/2 lb loaf. Add ingrediants according to your bread machine. water-1 1/8 C olive oil- 1/4 C Paremesan cheese, grated-1/4 C Sugar, optional-1 1/2tsp salt-3/4 tsp oregano- 1 Tbsp bread flour-3 C nonfat dry milk-1/4 C yeast-2 tsp use Basic cycle- This bread is great with spaghetti. --------------- MESSAGE bread-bakers.v099.n011.10 --------------- From: Robert and Monica Tittle Subject: Info on a book Date: Mon, 15 Feb 1999 14:50:21 -0600 I found a book on sale at Amazon.com and I thought I'd see if any of yall had tried it. It is called Breads; Traditional American Recipes and was on sale for $5.49. They didn't have a review of it so I was hoping that some of yall had already tried it. I hate to waste money even if it is only 5 bucks. Monica L. Tittle historynut@mindspring.com Run Liddy, run! --------------- MESSAGE bread-bakers.v099.n011.11 --------------- From: "Deborah Bergh" Subject: looking for recipes Date: Tue, 9 Feb 1999 15:44:08 -0500 Hi! I am also looking for a little help. My husband and I lived in Holland for two years and we fell in love with Dutch breads from the neighborhood bakeries. I haven't been able to find recipes for them. Can anyone help? I am especially looking for their many kinds of wheat or multigrain yeast breads and also quick breads flavored with lots of ginger. Thank you in advance for your help! Debbie dbergh@tp.net --------------- MESSAGE bread-bakers.v099.n011.12 --------------- From: "LuAnn Kessi" Subject: Banana Pineapple Quick Bread Date: Sat, 13 Feb 1999 16:56:02 +0000 Banana Pineapple Bread 3 c. flour 2 c. sugar 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 3 eggs, beaten 1 + c. oil 2 c. mashed banana 1 Tbsp. Vanilla 1 (8oz) can crushed pineapple, drained 1 c. chopped nuts 1. In a large bowl, mix flour, sugar, soda, salt and cinnamon; setaside. 2. In another bowl, mix remaining ingredients, then dry ingredients and mix until moist. 3. Grease and flour 2 loaf pans. Bake at 350F for 1hour. Makes 2 loaves. --------------- MESSAGE bread-bakers.v099.n011.13 --------------- From: "Bruce S. Haug" Subject: Sesame Seeds (How do I make them Stick ?) Date: Sat, 13 Feb 1999 22:40:58 -0600 I know this has been asked before, as I have been monitoring this list for over 2 years now, but I looked back over the last nine (9) months, and found one recipe using Sesame Seeds. How do I get them to "STICK" to the "Crust" of my bread ? I tried a butter (before rising), what next ? Won't an "egg wash" burn? or is an eggwash the answer, mixed how? Help Bruce S. Haug Woodcarver Etc. bhaug@pclink.com --------------- MESSAGE bread-bakers.v099.n011.14 --------------- From: "LuAnn Kessi" Subject: Maple Oatmeal Bread Date: Fri, 12 Feb 1999 09:04:07 +0000 * Exported from MasterCook * Maple Oatmeal Bread Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast -- 2 1/4 tsp 1 C Oats -- quick-cooking 3 C Bread Flour 1 Tsp Salt 1/3 C Maple Syrup 1 Tbsp Cooking Oil 1 1/4 C Warm Water -- + 1 T Add ingredients to your bread machine; basic setting; medium crust. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n011.15 --------------- From: "LuAnn Kessi" Subject: Taco Bread Date: Fri, 12 Feb 1999 09:21:13 +0000 * Exported from MasterCook * Taco Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound loaf 9 ounces Water 1 1/2 tablespoons Applesauce (oil) 2 tablespoons Sugar 1 teaspoon Salt 3/4 cup Cornmeal 1/4 cup Whole wheat flour 3 tablespoons Taco seasoning 2 cups Bread flour 1 1/2 teaspoons Yeast Tastes like a taco...great with chili. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n011.16 --------------- From: Alan Jackson Subject: Re: Cups to Lbs Date: Sat, 06 Feb 1999 19:46:10 -0600 On Sun, 31 Jan 1999 15:49:10 -0600 Demetrius Karos wrote: > > "A pint a pound the world around." > > Remember that saying and you will never have another problem in life. > > FYI 16 ounces equals one pound. A pint equals 16 ounces. That is approximately true of water, less true of dry ingredients. A pint of air weighs much less than a pound. -- ----------------------------------------------------------------------- | Alan K. Jackson | To see a World in a Grain of Sand | | ajackson@icct.net | And a Heaven in a Wild Flower, | | members.aol.com/alanj32020 | Hold Infinity in the palm of your hand | | Houston, Texas | And Eternity in an hour. - Blake | ----------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v099.n011.17 --------------- From: "Ellen C." Subject: Please help me with a Teeny, tiny loaf.... Date: Wed, 17 Feb 1999 19:39:26 -0500 What causes a nicely risen loaf to condense and become half its risen size by the end of baking? This was the reverse of oven-spring! The dough texture was fine during kneading, and it rose well, although I did give it an extra 15 mintues of rise time. I expected somewhat of a dense loaf (1 1/4 cup ww flour, 1 3/4 cup bread flour, and 1 cup ground flaxseed), but this ended up being a half loaf. It isn't a case of the top collapsing -- the entire loaf simply shrank. And it shrank throughout the baking cycle. Any words of wisdom? BTW, this is the Flaxseed Bread from Prevention mag that Jo posted here some time ago. And I did use my Zo machine, but I did it using the manual cycles. (This machine has never performed correctly on any of the automatic cycles.:-( ) Thanks!! -- Ellen C. ellen@elekta.com --------------- MESSAGE bread-bakers.v099.n011.18 --------------- From: "LuAnn Kessi" Subject: Pepperoni Bread Date: Fri, 12 Feb 1999 09:12:24 +0000 * Exported from MasterCook * Pepperoni Bread Recipe By : Serving Size : 1 loaf Preparation Time :0:00 Categories : Breadmaker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups Water 1/2 cup Pepperoni -- diced 1/3 teaspoon Salt 1 1/2 teaspoons Sugar 1 1/2 teaspoons Italian spice 1 1/2 tablespoons Vital gluten -- to 3 tbls 3 1/3 cups Whole wheat flour 2 teaspoons Yeast 1/2 cup Jalapeno cheese -- shred (opt) 1 1/2 Jalapeno -- diced (opt) Add ingredients according to manufacturer's directions. Medium color setting. Makes 1-1/2 lb loaf. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n011.19 --------------- From: "LuAnn Kessi" Subject: Bread Bowls Date: Sat, 13 Feb 1999 16:45:29 +0000 BREAD BOWLS Set your bread machine on manual 1 1/3 C water 1 1/2 tsp sugar 1 T salt 3 C bread flour (I have used 2 1/2 C bread flour and 1/2 C whole wheat flour and it comes out really good) 2 1/2 tsp yeast Poke the start button and "let 'er rip" When the machine shuts off divide the dough into 3 pieces, roll each piece into a round ball and place approx. 4" apart on flat pan (I used a baking stone and the bottom comes out crusty too). Bake about 8 minutes at 375 and test for doneness. Cool on rack. When ready to use simply cut off the top and scrape out some of the insides, leaving approx 1/2" all around. Make sure the kids are around when you do this as none of the bread will go to waste!! Fill with soup or chowder and enjoy!! **This same recipe can also be made on the french bread setting of your machine and let it bake in the machine. --------------- MESSAGE bread-bakers.v099.n011.20 --------------- From: "LuAnn Kessi" Subject: Pizza Dough Date: Fri, 12 Feb 1999 09:16:12 +0000 * Exported from MasterCook * Pizza Dough Abm Recipe By : Serving Size : 216 Preparation Time :0:00 Categories : Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon Yeast 3 1/4 cups Flour 1 tablespoon Sugar 1/2 tablespoon Salt 1/4 cup Olive oil 1 1/8 cups Water -----TO SHAPE PIZZA----- Corn meal Bring all ingredients to room temp and add to breadmaker. Select "white dough" cycle and press Start. At end of cycle, remove dough and divide into halves. Preheat oven to 450F. Roll or shape into pizzas on surface dusted with cornmeal. Add toppings of choice and bake 15 minutes on bottom rack, to make sure crust gets done. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n011.21 --------------- From: "LuAnn Kessi" Subject: Oreo Cookie Bread Date: Fri, 12 Feb 1999 09:06:49 +0000 * Exported from MasterCook * Oreo Cookie Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----1 LB. LOAF----- 3/4 cup Milk 1 Egg 3 tablespoons Sugar 3/4 teaspoon Salt 2 cups Bread flour 1 1/2 teaspoons Yeast 3/4 cup Oreo cookies -- crushed -----1 1/2 LB LOAF----- 1 cup Milk 1 1/2 Eggs 5 tablespoons Butter 1/4 cup Sugar 1 teaspoon Salt 3 cups Bread flour 2 1/2 teaspoons Yeast 1 cup Oreo cookies -- crushed Bake according to manufacturer's instructions, adding the Oreos during the raisin-bread cycle, or five minutes before the final kneading is finished. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n011.22 --------------- From: "LuAnn Kessi" Subject: Hawaiian Sweet Bread Date: Sat, 13 Feb 1999 17:04:19 +0000 Hawaiian Sweet Bread Ingredients: 3 to 3 1/2 cups all-purpose flour 1 pkg.(1/4 oz.)active dry yeast 1 can(8 1/4 oz.)crushed pineapple 1/4 cup sugar 1/2 tsp. salt 1/4 cup butter or margarine 1 medium banana, mashed 1 egg, beaten Directions: In large bowl, combine 1 1/2 cups flour and yeast; set aside. Drain pineapple in a sieve, pressing out as much juice as possible. Reserve juice in a 1-cup measure; add water to make 1/2 cup. Pour juice into small saucepan. Add sugar, salt and butter. Stir mixture constantly over medium-high heat until butter softens. Add juice mixture, banana and egg to flour mixture. Beat 1 minute with electric mixer on low speed. Scrape batter from sides of bowl; beat 2 minutes longer at high speed. By hand, stir in enough remaining flour to make a soft dough. Stir in drained pineapple. Cover bowl with towel; let rise in a warm place, free from drafts, until doubled in bulk, 1 to 1 1/2 hours. Stir down dough. Grease a 2-quart casserole with high sides or a souffle dish. Turn dough into dish. Cover with towel; let rise 45 minutes. Preheat oven to 375F. Bake until golden brown, 30 to 40 minutes. Cool in dish 5 minutes; remove from dish. --------------- MESSAGE bread-bakers.v099.n011.23 --------------- From: "LuAnn Kessi" Subject: Honey Wheat Sunflower Bread Date: Sat, 13 Feb 1999 17:08:27 +0000 HONEY-WHEAT SUNFLOWER BREAD 2 c. water (120-130F) 2-3/4 to 3-1/4 c. all purpose or bread flour 2 packages (1/4 ounce each) active dry yeast 1 Tablespoon sugar 2 c. whole wheat flour 1 c. old fashioned oats 1/3 c. instant dry milk powder 1/4 c. butter or margarine, melted and cooled 1/4 c. honey 2 teaspoons salt 1 c. unsalted sunflower seeds In a mixing bowl, combine the water, 2 c. all-purpose or bread flour, yeast and sugar. Beat on low speed for 3 minutes. Cover and let rise in a warm place until doubled, about 30 minutes. (Mixture will be spongy.) Stir in whole wheat flour, oats, milk powder, butter, honey and salt; mix well. Stir in sunflower seeds and as much of the remaining all-purpose flour as you can with a spoon. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Shape into a ball. Place in a greased bowl; turn once. Cover and let rise until doubled, about 30-45 minutes. Punch down and divide in half. Cover and let rest 10 minutes. Shape into two loaves; place in two greased 8x4x2 in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375F for 20 minutes. Cover with foil; bake 15 minutes longer. Remove from pans and cool on wire racks. --------------- MESSAGE bread-bakers.v099.n011.24 --------------- From: "LuAnn Kessi" Subject: Outrageously Oatmeal Bread Date: Fri, 12 Feb 1999 09:08:51 +0000 * Exported from MasterCook * Outrageously Oatmeal Bread for Bread Machine Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breadmaker Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Water 2 cups White bread flour 1 tablespoon Dry milk 1 teaspoon Salt 1 tablespoon Butter 1 tablespoon Honey 1/4 cup Rolled oats 1 teaspoon Fast rise yeast **OR** 1 1/2 teaspoons Active dry yeast -----LARGE LOAF----- 1 1/4 cups Water 3 cups White bread flour 1 1/2 tablespoons Dry milk 1 1/2 teaspoons Salt 2 tablespoons Butter 2 tablespoons Honey 1/2 cup Rolled oats 2 teaspoons Fast rise yeast **OR** 3 teaspoons Active dry yeast SUCCESS HINTS: For added texture, add the oats after the first knead or at the beep on the fruit and nut cycle. For additional crunch, sprinkle a few oats on top of the loaf after the final rise. Instant oatmeal doesn't work, but quick-cooking oats do. This recipe can be made with the regular, rapid, or delayed time bake cycles. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n011.25 --------------- From: Reggie Dwork Subject: Draeger's Bread Baking Classes (SF Bay Area) Date: Thu, 18 Feb 1999 20:46:15 -0600 San Francisco Sourdough vs The French Levain Fri, Mar 5 @ 6:30PM -- $45 (class#MP0305) Draeger's Supermarket 1010 University Dr Menlo Park, CA 94025 650.685.3704 Are you ready for natural fermentation? In this class you will learn how to develop your own starters to produce these fabulous and most-beloved loaves. There are many secrets to producing breads of this caliber, and the most important ones you will finally discover. Learn everything from capturing wild yeast to making your final loaf, and take home some of Kurtis' own starter to get your going even faster. About Kurtis: Kurtis is a sensational bread baker, pastry chef and baking instructor. He has directed many of San Francisco's top hotel-restaurant pastry kitchens since 1987. He graduated from the California Culinary Academy and served as a staff instructor. He is now the director for Wolfgang Puck's new baking center in Los Angeles. Kurtis' classes are very useful to newcomers and serious, experienced bakers alike. ******** This is one of Draeger's Basics classes. Basics: The Best Bread - Hands-On Sat, May 22@ 2PM -- $65 (class#SM0522) Draeger's Market Place 222 E. Fourth Ave San Mateo, CA 94401 650.685.3704 The Basics bread class will introduce you to the land of pre-fermentation. You will learn to make traditional European-style loaves using easy-to-make prefermented doughs. These techniques will add incredible results to your favorite breads. Enrollment is limited to 20 students. Instructor is Kurtis Baguley. Menu: Ciabatta - The classic Italian slipper bread Pain Ordinaire (traditional French peasant bread)- A little more involved and just as good. Pizza Dough to End All - You will become a pizza snob when you get your hands on this one Garden Herb Focaccia - Simply wonderful and easy to make. ********** Peter Reinhart Pain Ancienne and Pane Siciliano...Two Amazing Bread Doughs Sat, June 5 @ 12:00 Noon -- $45 (class MP0605) Draeger's Supermarket 1010 University Dr Menlo Park, CA 94025 650.685.3704 These two doughs are based on very long fermentation technique and produce breads of uncommon quality. Pain Ancienne utilizes a cold dough technique virtually unknown outside of a few bakeries in France. From this one dough you will learn how to create rustic breads, baguettes and incredible pizzas and focaccias. Pane Siciliano is made from a combination of bread and durum semolina flours, utilizing a large percentage of pre-fermented dough. It is perfect for classic Sicilian breads, rolls and pizza doughs, all in different shapes and applications. Learn both of these advanced techniques, push the envelope of bread possibilities and taste the amazing results with Peter Reinhart in this very special class. About Peter: He is the founder of the award winning Brother Juniper's Bakery in Santa Rosa, CA. He is the author of Brother Juniper's Bread Book: Slowrise As Method and Metaphore, Sacramental Magic in a Small Town Cafe, and his newest book Crust & Crumb: Master Formula's for Serious Bakers. He won the 1996 James Beard Foundation's National Bread Competition, has contributed to newspapers and magazines, is the Dean of the California Culinary Academy's new College of Bread and sits on the Academy's faculty. He teaches at top cooking schools and is an authority on the growing artisan bread renaissance and his techniques for making world class breads will benefit experienced and beginning home bakers alike. ******** --------------- MESSAGE bread-bakers.v099.n011.26 --------------- From: "john-r-harmon" Subject: ABM Review w/recipe [X-Posted] Date: Wed, 10 Feb 1999 16:49:06 -0800 Santa (I know him well) replaced my 1 lb.. vertical/square loaf Panasonic with a 2 lb.. regular style loaf Breadman Ultimate. It is way cool! A major descision to purchase was because I could but even more-so because the Breadman is the only machine I found that 'automatically' added the nuts or raisins type stuff all by itself. I am still adapting/converting recipes from the Panasonic and other sources to the Breadman. It is hard to experiment when you eat all the evidence. I seem to be stuck on yogurt and cottage cheese as good sources to put a 'tang' in the bread, as well as using potato flakes and Kamut flour. I did bake a cake in it. Turned out OK. It says I can make freezer jam in it also. Anyway, my Panasonic is now residing happily on my brother-in-laws counter, still humming after 4 years. We shall see how the Breadman fares. I will eventually take the time to start programming the Breadman to do sourdough risings but not yet. I have been kind of busy setting up a new power 'puter and my second web site with my new domain. This one was developed in the Panasonic, I make it with or without herbs. * Exported from MasterCook * Pharaoh's Herb/Potato Bread Recipe By : john-r-harmon@msn.com Serving Size : 6 Preparation Time :0:15 Categories : Abm Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *1 lb. loaf* 8 Ounces flour, all-purpose -- sifted 4 Ounces Pharaoh's Phlour -- sifted 3 Tablespoons potato flakes -- dry 2 Tablespoons sugar 1 Tablespoon dry milk 1 Teaspoon salt 1 Tablespoon butter 2 Tablespoons parsley, freeze-dried 1 Tablespoon caraway seed 1 Tablespoon dill weed 1/2 Teaspoon dill seed 1/2 Cup warm water -- plus 2 tablespoons 1/2 Cup yogurt, skim milk 1 cup= approx. 5 ounces Add ingredients to your bread machine in the order suggested by the manufacturer. Adjust liquid to give a medium dough in your machine. To moist it might fall, to firm makes it hard to mix properly in the machines. Bake in normal mode, regular crust. This recipe can also be used for Rapid Bake or Timer modes. It is a good riser at this ratio. ~HISTORY~ An interesting grain to consider for bread use is called *Kamut*. It was brought to the US in '49. Plantings were gradually increased until 60 acres were planted in '88 in Big Sandy, Montana, when it received the registered trademark name Kamut, identifying the organically grown, pure, uncrossed strain. The '92 harvest produced on 4000 acres in Montana and Canada yielded 5 million pounds. Genetically, Kamut belongs to the wheat family. Its slightly yellowish grains are larger and longer than wheat kernels. Kamut contains gluten and can be substituted in recipes calling for wheat. It has three advantages over wheat: -Many with wheat allergies are enjoying Kamut without negative effects. -Whole grain Kamut flour produces lighter, more tender baked goods than whole grain wheat flours. -Kamut has 3-5% more protein by weight than wheat. More information can be found at the Kamut Association of North America's home page: http://icstech.com/~kamut/index.html - - - - - - - - - - - - - - - - - - NOTES : Kamut makes this makes a slightly heavier loaf with a buttery, rich flavor. This is a moist, highly nutritional bread. It is moistened by the potato flakes and and flavored by the yogurt in addition to the spices. Pharaoh's Phlour is Kamut (R) grain ground and used in a whole wheat manner. It has a higher protein content but is a bit lower in gluten than our regular wheat. It works well in yeast breads. It has a tender crumb and is lighter than a regular whole grain flour. It is available from Bob's Red Mill Natural Foods, 5209 SE International Way, Milwaukie, Oregon 97222. We find it in our health food section of various stores. Legend says that Kamut grain was found in the pyramids of Egypt. Harmon'ized for MasterCook on November 26, 1998 john-r-harmon@msn.com Clackamas County, Oregon, USA ~ the End of the Oregon Trail ~ --------------- END bread-bakers.v099.n011 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved