Date: Sat, 24 Jan 2004 01:34:17 -0700 (MST) -------------- BEGIN bread-bakers.v104.n006 -------------- 001 - Wcsjohn@aol.com - Limp crust in highly hydrated (85%+) bread 002 - "Werner Gansz" Subject: Re: Limp Crust on high hydration breads Date: Sun, 18 Jan 2004 08:39:36 -0500 Philip, You might try getting an instant-read thermometer and checking the internal temperature using your normal baking method. If it is in the low end of the fully baked range, say 195 F (measured when you are ready to remove the bread from the oven, not just opening the door), you might try bring the temperature to 200 or even 205 F. Reinhart's BBA suggests 205 F for ciabatta which is probably similar is texture and shape to your bread. The higher internal temperature should drive more moisture out of the bread. There is a tradeoff here; getting the crust to crisp might alter the texture of the crumb. BTW, I freeze nearly all my breads since one batch of most recipes is too much for just the two of us. Freezing crisps most crusts. I double wrap the breads with the inner wrap being aluminum foil so that I can just toss the loaf (or slices), still in the foil, into a toaster oven. Once the bread is thawed, I unwrap the bread and let it rest uncovered in the warm toaster. The crust will be much crisper than fresh. Overall, it is not a good as freshly baked bread but still a lot better than any bread you can buy wrapped in plastic in the supermarket. Werner --------------- MESSAGE bread-bakers.v104.n006.3 --------------- From: Wcsjohn@aol.com Subject: Overnight milk fermentation Date: Sun, 18 Jan 2004 09:49:02 EST >Okay. A recipe for waffles/pancakes involving setting out a batter >containing such a perishable ingredient as milk at room temperature for >(gasp!) 12 hours? What do you want to do, poison your progeny? > >Food safety is paramount. Heed or recede. In a yeasted batter at room temperature the yeast is so active and greedy that very few bacteria of any sort can compete with it. The few that can are lactobacilli, non-pathogenic and, because they produce a pleasant sourness are the reason for the overnight rest. Besides which the batter will be cooked in very thin layers and sterilisation temperature will be reached throughout the cooked pancake or waffle. There is a tendency nowadays to end arguments by repeating the mantra "Safety is all important" and too many people aquiesce and agree. I don't. life is full of risk from the day you're born and attempts to make life completely safe are doomed to failure and even if they weren't the only safe life would be a life where nothing is achieved because nothing is done because all human activities carry risk. Just crossing the road is out of the question if you want to be "safe". It's very easy to be critical and find hypothetical risks in other peoples recipes. I'd be alot more impressed if you bolstered your expressions of horror with a recipe for batter that tasted as good as soured milk ones without the "unsafe" overnight ferment. And what, pray, does "Heed or Recede" mean? A new slogan to my ears. But then I'm just an old fart who like some savour in his food and doesn't have an immune system compromised by being brought up in the kind of sterility that is the lot of many children in these enlightened times. Whoops, off on a hobby-horse again John. A litttle off-topic I would say. Still at least posting off-topic would be difficult to condemn as "unsafe". John "Dangerous" Wright --------------- MESSAGE bread-bakers.v104.n006.4 --------------- From: "Jazzbel" Subject: Yeasted Overnight Waffles Date: Sun, 18 Jan 2004 10:34:40 -0500 >Okay. A recipe for waffles/pancakes involving setting out a batter >containing such a perishable ingredient as milk at room temperature for >(gasp!) 12 hours? What do you want to do, poison your progeny? Please provide the scientific foodsafety manual which justifies your statement. I would like to refer you to the USDA foodsafe mailing list where the microbiologists will set the record straight. Amish Freindship Bread has a milk-based yeasted starter which is used indefinitely. So does salt-rising bread, actually fermented by bacteria. I will soon try Maggie's recipe, but I have used overnight crumpet and english muffin formulas, and made home-made yogurt where the culture sits in a 110F oven overnight. All the breads are baked at 375-400F, so, bacteria be gone. The yogurt is eaten cold. Later, Jazzbel --------------- MESSAGE bread-bakers.v104.n006.5 --------------- From: RosesCakeBible@aol.com Subject: Re: Digest bread-bakers.v104.n005 Date: Sun, 18 Jan 2004 10:58:55 EST >That question was abruptly answered when I had some rather serious surgery >a week before Christmas. I came home on Christmas Eve. It was slow going >at first, but Doctors Rose and Peter were there to keep me company. I'm >well on the road to recovery now and I owe Rose and Peter for helping me >along that road. Reading these books was just like being in the kitchen >with them. Thank you. > >Bob the Tarheel Baker bob--you are the best! it's heart-warming to think of us keeping you company during your recovery. and thrilling to think that someone as knowledgeable as you is still open to learning more! i know peter already posted our smithsonian event but i have to add that i hope those of you in the d.c. area will come--i'm enormously looking forward to doing this presentation with peter. i'm a long-time fan of his work and of him! by the way, isn't it an extra pleasure to turn on the oven during this incredible cold spell?! warmest wishes, rose >From: Cheryl >Subject: Disposable Pan/Oven Temp Correction >Date: Mon, 12 Jan 2004 19:10:56 -0600 > >In my last post I cited Rose Levy Beranbaum for saying oven temp should be >reduced by one-third when using loaf pans smaller than 9 x 5. I want to >sincerely apologize. The information was read in the Williams-Sonoma >Muffins book. It's wacky advice, I didn't use it and I bet most of you >don't care, but I just wanted to set the record straight. thanks for setting the record straight cheryl--what a relief! my first thought was senilty and it took a full week before i dared respond because i thought "what if i actually wrote that somewhere for some reason i can no longer fathom!" but the more i thought about it the less likely it seemed--if anything, when baking larger things it would probably be better to lower the temperature for more even penetration to the center before the surface gets over-baked. whew! rose >From: Carolyn Dandalides >Subject: bread storage >Date: Tue, 13 Jan 2004 13:39:12 -0800 (PST) > >Surprisingly, I've never seen this in print in a book or anywhere else, >but a glass cake dome is a splendid place to store bread. (Or muffins, >quick breads, tea loaves, cupcakes, rolls, buns, and yes, cakes.) It is >certainly more friendly to the environment than using either paper or >plastic bags, since, with care, it is infinitely reusable. Since it is >not completely airtight, condensation is not an issue, and crusts hold >fairly close to their original condition. (A small glass dome, typically >used for cheese, is the right size for a few muffins or rolls, or a >miniature loaf of bread.) In addition, it is more attractive to display >baked goods under glass as edible kitchen art! >Happy baking, >Carolyn i'd like to add that i've been using my plastic "proof box" from king arthur to store the baked bread. if i've cut into the bread, i stand it on the cut end first. for muffins or cakes i use a glass souffle dish or cheese dome as the top is closer to the top of the cake--keeping it from drying out. best, rose (levy beranbaum) --------------- MESSAGE bread-bakers.v104.n006.6 --------------- From: Ark1411@aol.com Subject: Re: books and surgery Date: Sun, 18 Jan 2004 11:00:04 EST Bob I can relate to your story as I too had surgery scheduled on my right shouder for the eighth of January and had kept the book aside to have something encouraging to read. Unfortunately the shoulder was rescheduled for next week and am getting anxious waiting to read my new books. But after reading your entry have decided to wait for this occasion. Adele --------------- MESSAGE bread-bakers.v104.n006.7 --------------- From: "Mary" Subject: Looking for Bread Recipes to Jibe w/ Anti-Migraine Diet. Date: Sun, 18 Jan 2004 09:02:32 -0800 Good Morning, List. I'm on a weird anti-migraine diet, and sadly it appears to be working. The crux of it is that I have to avoid aged/fermented foods (the apparent culprit is a fermentation byproduct), and I must be very careful about consuming homemade bread. My guess is that commercial breads are ok because they are proofed and baked off in fairly short order. My problem is that all of my favorite bread recipes start out with 1/4 tsp or so of yeast, and ferment in the refrigerator for 8-12 hours. In fact, I never felt like I made a really good loaf of bread until I discovered the long, cool ferment process. I am now hoping to find a couple of serviceable yeast bread recipes that have a shorter rise time. So far, I have not found a shorter-rise recipe that has enough flavor for me, but I have to confess that I did stop looking in the mid-90's. At this point, I'm willing to compromise on my process in order to still be able to engage in the activity, and it occurs to me that it might be worthwhile to ask those with more experience. Do any of you have a good recipe to share for shorter-rise bread? Any tips on improving flavor without extending the ferment time? Thank you for any ideas you can offer. Regards, Mary --------------- MESSAGE bread-bakers.v104.n006.8 --------------- From: "Bob & Nina Freeman" Subject: Bags for Bread/Rye Bread Condensation Date: Sun, 18 Jan 2004 13:56:11 -0500 I have a quantity supply of plastic bags that are perfect for bread which I bought from a produce vender at a farmers market but realize that one day I'll run out. I just did a "Google.com" search for "plastic bags" and another on "plastic bread bags" and couldn't believe the plethora of sources. Here's a few but one caveat is that ordering in large quantizes (quantities such as 500) seems necessary: http://www.elkayplastics.com/pdf/food_service/bread_bakery_bags.pdf https://www.bradleybag.com/catalog/GUIDisplayCatalog.asp?wci=3DGUIDisplay=Categories&FKParentCategoryID=3D2&ParentID=3DNull http://uniteddistributors.com/cart/default.php/cPath/26 http://www.uline.com/search_bags.asp?pricode=3DWE402 Bob Freeman, Tallahassee, FL --------------- MESSAGE bread-bakers.v104.n006.9 --------------- From: Patricia Doetschman Subject: flour and Magic Mill Assistent Date: Sun, 18 Jan 2004 20:01:34 -0800 (PST) This is my first time emailing: Here are my questions. I have been using King Arthur flour for ten years or so, I am able now to buy in the store but not in bulk. I have read about Dakota Maid how is comparable to King Arthur? Also my next question how quiet is the Magic Mill Assistant? I love to bake and have a Kitchen Aide but am wondering about this Magic Mill and how good is it for the price. Thanks for the info, Patricia --------------- MESSAGE bread-bakers.v104.n006.10 --------------- From: "Dick Carlton" Subject: Aebleskivers Date: Mon, 19 Jan 2004 08:24:58 -0800 I have been experimenting with variuos recipes for aebleskivers and have found one that has become the favorite of my family. Most recipes for these use baking powder and soda for leavening but we prefer them made with active dry yeast. For those of you not familiar with this delightful delicacy they are a crusty ball made with pancake like batter and served sprinkled with powdered sugar and whatever other sweetner such as jam or syrup. They are often called the "Danish Doughnut". They do require a special pan for baking on the stove top. Mix together: 1 1/2 C flour 1 envelope yeast 1 Tbls. sugar 1/2 tsp cardamom Heat 1 C milk with 4 Tbls. butter to 115 F and add to dry ingredients, mixing well. Stir in 2 egg yolks, one at a time, then add grated lemon peel from 1 lemon. Beat two egg whites until stiff but not dry and fold, a third at a time, into the batter. Let batter rise in a warm place for about 20 minutes before using. Fill each cavity with the batter and when the bottom side is nicely browned, carefully turn each one over to cook the other side. Enjoy!! Dick Carlton --------------- MESSAGE bread-bakers.v104.n006.11 --------------- From: "Dick Carlton" Subject: Better butter Date: Mon, 19 Jan 2004 08:34:39 -0800 If you are looking for a butter which is easier to spread than regular butter mix up a batch of "Better Butter" as defined in Laurels Kitchen Bread Book. Blend one cup of oil (we use either canola or extra virgin olive oil) with one cup of softened butter, 2 Tbls. water, 2 Tbls. non-instant milk powder, 1/4 tsp. lecithin and 1/2 tsp. salt (optional). This mixture has considerably less saturated fat than straight butter and is much easier to spread when cold. Dick Carlton --------------- MESSAGE bread-bakers.v104.n006.12 --------------- From: rokzane@comcast.net Subject: bad bugs Date: Mon, 19 Jan 2004 20:37:11 +0000 >From: Sisbecki@aol.com >Subject: Re: Yeasted Overnight Waffles > >Okay. A recipe for waffles/pancakes involving setting out a batter >containing such a perishable ingredient as milk at room temperature for >(gasp!) 12 hours? What do you want to do, poison your progeny? Hmmm. So...how do you think yoghurt and creme freche are made? Both involve fermenting a milk product in a warm place for a min. of 12 hours (close to 24 for yoghurt). And creme freche is not innoculated with anything (at least I've never made it that way). I've been making homemade yoghurt and creme freche for years, never suffered any problems. And I've never known anyone who's made Amish Friendship bread to get sick from it (a bread made from a starter of milk, sugar, and flour that is fermented and continually refreshed for about 7 days before you actually bake the bread). The really nasty things you need to worry about are meat and starches which will usually colonize large amounts of toxin producing bacteria--toxins that are not destroyed by heat that will make you sick. Since this waffle batter is already innoculized by yeast, I seriously doubt anything else would grow in it. But this is just my opinion--and I'll usually take the very slight risk. Did you know the chance of someone getting salmanilla poisioning from a raw egg is about 1 egg in a million. Time to toss the Ceasar salad ;-) Roxanne --------------- MESSAGE bread-bakers.v104.n006.13 --------------- From: "Jay Lofstead" Subject: Special Bakeries in Hawaii? Date: Mon, 19 Jan 2004 17:58:17 -0500 I willbe traveling to Hawaii (Oahu) in early March. As part of my trip I wanted to visit any notable bakeries on the island. Does anyone know of any place that shouldn't be missed? Thanks Jay --------------- MESSAGE bread-bakers.v104.n006.14 --------------- From: Alan Woods Subject: Re: Yeasted Overnight Waffles Date: Tue, 20 Jan 2004 10:27:10 -0500 Leaving a batter containing milk out for 12 hours at room temperature will not poison anybody. Sour milk has been used in various preparations for millennia. Not to mention yogurt, sour cream, etc. --------------- MESSAGE bread-bakers.v104.n006.15 --------------- From: Lobo Subject: Bread pudding Date: Mon, 19 Jan 2004 23:21:08 -0700 This is an excellent bread pudding recipe: BREAD PUDDING with WHISKEY SAUCE Makes 10 3" square pieces - but they wanted more, so make x1.5 for 10 people. 9" x 9" pan (Add ingredients in parens for a 9" x 13" pan) 1 c. sugar --decrease by 1/2 c. when using coffeecake (+1/4 c.) 1/2 c. butter or margarine, softened (+2 T. butter) 5 eggs, beaten, room temp (+1 egg) 1 pint (2 c.) heavy cream (+1/2 c. cream) 1/2 t. cinnamon 1 T. vanilla 1/2 t. almond extract (optional) 1/2 c. raisins (optional) (+1/4 cup) 12 slices, each 1 inch thick, fresh or stale French bread --enough to fill pan to within 1/2" - 3/4" from top (+ a few more slices to fill pan to within 1/2" - 3/4" from top) Cream sugar and butter. Add eggs, cream, cinnamon, vanilla & raisins. Pour into 9" square pan 1 3/4" deep. Arrange bread flat in egg mixture and let stand, soaking, 5 minutes. Turn bread over and let stand 10 minutes longer. Push bread down, without breaking it, so most is covered by egg mixture. Variation: put apples and brown sugar on top. Set pan in larger pan filled with water to 1/2" from top. Cover with foil. Bake 45-50 minutes at 350 F, uncovering for last 10 minutes to brown top. WHISKEY SAUCE: - Don't double, this is more than enough for 9 x 13 pan. 1 c. sugar 1 c. heavy cream 1 cinnamon stick or dash of ground cinnamon 1 T. unsalted butter 1/2 t. cornstarch 1 T. bourbon or other whiskey 1/4 c. water In pan, combine sugar, cream, cinnamon & butter. Boil. Mix cornstarch with 1/4 c. Water and add. Cook, stirring, until sauce is clear. Remove from heat and stir in whiskey. Serve over bread pudding. --------------- MESSAGE bread-bakers.v104.n006.16 --------------- From: RCannetoAL@aol.com Subject: Putting quinoa in whole wheat bread- yummy! Date: Wed, 21 Jan 2004 18:02:20 EST Hello Fellow Bakers! I read this in one of my bread books- cute little saying- Bakers have warmer buns! Wanted to share this with you. I baked some whole wheat bread this weekend and I added some quinoa to the dough for flavor and nutrition and nuttiness and the bread tasted yummy. I decided to improvise and followed a basic whole wheat recipe but added some oats and quinoa. I have been reading about the wonders of this grain as an addition to whole grain breads so I went ahead with kind of my own recipe. My goal for this winter is to make the most perfectly delicious whole wheat loaf of bread. I bake twice a week and usually make notes on the how the bread tasted and anything else I need to remember the next time I bake this particular recipe. Rose --------------- MESSAGE bread-bakers.v104.n006.17 --------------- From: Larry Klevans Subject: Whole Grain Breads Date: Thu, 22 Jan 2004 08:59:12 -0500 Many of us bread bakers/eaters and now on low(er) carbohydrate diets which eschews anything but whole grain breads. Does anyone have any recipes for flavorful whole rain breads. Larry from Maryland --------------- MESSAGE bread-bakers.v104.n006.18 --------------- From: Reggie Dwork Subject: Rose Levy Beranbaum's news Date: Thu, 22 Jan 2004 09:21:27 -0800 I have just learned from Rose Levy Beranbaum's website: >that she recently finished taping 13 episodes for a brand new public >television cooking series called BAKING MAGIC WITH ROSE LEVY BERANBAUM. >The series will start in early 2004 on PBS stations across the country. >Now you can see step-by-step demonstrations of all those important baking >techniques that you've been reading about. The series includes a wide >range of recipes from all three of my "bibles" (Cake, Pie & Pastry, and >Bread) bringing you a delightful assortment of baked treats. Upcoming Events: WASHINGTON. D.C. VENUE: Smithsonian Lecture/Panel Discussion and tasting with Peter Reinhart and Mark Furstenberg DATE: Sunday, February 8, 2004 LOCATION: Women's National Democratic Club, 1526 New Hampshire Avenue. NW, www.ResidentAssociates.org or 202-357-3030 MIAMI VENUE: Demos at The Miami Wine & Food Festival DATE: Friday, March 5 through Sunday March 7, 2004 PHILADELPHIA VENUE: The Book and The Cook DATE: Saturday, March 20, 2004 LOCATION: To Come WILLIAMSBURG VENUE: Book signing and dinner at the Trellis: Rose will be guest of honor at Marcel Desaulnier's Spring preview dinner. They will serve bread from "The Bread Bible." DATE: Monday, March 23, 2004 LOCATION: Book signing: Barnes & Noble (next to the Trellis Restaurant) Dinner: The Trellis Restaurant, Duke of Gloucester Street CONTACT: Shila BuTo Comeus: 757-229-8610 FORT WORTH, TEXAS VENUE: Breakfast with Rose-a book-signing and meet-Rose Levy Beranbaum event - Friday, April 16 - 9:30 - 11:00 a.m. Cocktails with Rose Levy Beranbaum - a book-signing and meet-the author event - Friday, April 16, 2004 - 7:00 - 9:00 p.m. The Bread Bible with Rose Levy Beranbaum - a cooking class - Saturday, April 17 - 1:00 - 4:00 p.m. CONTACT: Judie Byrd's Culinary School of Fort Worth: 817-737-8427 --------------- MESSAGE bread-bakers.v104.n006.19 --------------- From: Reggie Dwork Subject: useless info?? Date: Thu, 22 Jan 2004 10:08:31 -0800 According to "The New Food Lover's Companion," this popular snack was touted as a health food in the 1830's by its creator, Rev. Sylvester Graham, a United States dietary reformer. It's a rectangular-shaped, whole-wheat cracker that has been sweetened, usually with honey. Graham-cracker crust is made from a mixture of finely crushed graham crackers, sugar and butter that is pressed into a pie pan. It's usually baked, but can simply be chilled before being filled. --------------- MESSAGE bread-bakers.v104.n006.20 --------------- From: Reggie Dwork Subject: Bread Bible Corrections Date: Thu, 22 Jan 2004 13:42:43 -0800 CORRECTIONS: The Bread Bible: in the rye bread recipe on page 326, on the flour mixture chart, the 2 1/4 cups bread flour weigh 12.3 ounces / 351 grams, and step #2: eliminate the words 'rye flour'. (Rye flour is used only in the sponge on page 325. In Brinna's Pugliese on page 347, the water should be 6 tablespoons (not teaspoons). In the Golden Semolina Torpedo on page 366, step #2: ... whisk together ALL BUT 1/4 cup of the durum flour. In the Cranberry-Banana-Walnut Quick Bread, page 101, the correct baking temperature is 350 degrees F. In the Sourdough Rye on page 454, Hand Method, use the same amount of starter as is on the chart above (1 1/2 cups). In the Sourdough Pumpernickel on page 462 (Mixer Method and Hand Method) use the same amount of start as is on the chart on page 461 (1 cup plus 2 tablespoons). CANADIAN FLOUR: Canadian unbleached all-purpose and Canadian bread flour perform well in my yeast bread recipes. For quick breads using butter, however, it is necessary to use bleached all purpose flour or the center of the bread will fall and have a gloppy texture on cooling. For more information or specific questions regarding Canadian flour/brands and baking, you can contact editors@betterbaking.com --------------- MESSAGE bread-bakers.v104.n006.21 --------------- From: Dave Glaze Subject: BAKING MAGIC WITH ROSE LEVY BERANBAUM Date: Fri, 23 Jan 2004 18:11:09 -0800 Rose, Do you have dates and times for when your series BAKING MAGIC WITH ROSE LEVY BERANBAUM will be appearing on KCTS-PBS? Thanks Dave Glaze --------------- MESSAGE bread-bakers.v104.n006.22 --------------- From: Carolyn Dandalides Subject: Oatmeal Bread, Better Butter and Honey Butter Date: Tue, 20 Jan 2004 11:51:46 -0800 (PST) Here's one of my everyday breads to make in the machine, and an alternative to the Butter Bell. Better Butter and Honey Butter are spreadable straight out of the refrigerator, and are quite nice to present in small ramekins. These spreads were adapted from a recipe in Laurel's Kitchen, and I've been making them for many years. Happy Baking! Carolyn Honey Oatmeal Bread 1 1/8 cups water about 3 cups unbleached all-purpose flour 1/2 cup quick-cooking rolled oats 2 tablespoons nonfat dry milk 1 1/2 teaspoons sea salt 2 tablespoons canola oil 3 tablespoons honey 1 1/2 teaspoons instant yeast Measure ingredients and place in pan in order as directed by manufacturer, which is generally in the order as given above. Basic setting, medium crust color, 1 1/2 pound. Adjust the water or flour proportions as needed, after the dough has been kneading for a few minutes. Cool on a wire rack. This wholesome daily bread is good toasted with Better Butter or Honey Butter, or for sandwiches, or to use to make bread crumbs. Honey Measuring Tip: Use a measuring spoon (or Pyrex measuring cup for larger recipes) to measure the oil, then used the same (unwashed) spoon to measure the honey. It will slide right out, without wasting a single drop. This method also works for other sticky liquids, such as molasses, corn syrup, malted barley syrup, et cetera. Better Butter 1 cup (2 sticks) butter, at room temperature 2 tablespoons nonfat dry milk 1/4 teaspoon sea salt, or to taste 1/2 cup canola oil In the bowl of an electric mixer, cream the butter until light and fluffy. Add the dry milk and salt. Mix well. With the mixer at low speed, gradually add the oil. Mix well. Transfer to a storage container, and scrape the bowl out well with a silicone spatula. A small Corning souffle dish with its matching plastic cover or several smaller Corning ramekins with their matching plastic covers are attractive and useful choices for storage and serving. Cover the containers, and store in the refrigerator. Makes about 1 1/2 cups of Better Butter. Recipe proportions may be doubled for convenience. Serving Ideas: Spread Better Butter on fresh or toasted homemade bread, buns, rolls, quick breads, muffins, popovers, scones, biscuits, pancakes, or waffles. Unlike regular butter, Better Butter is spreadable straight out of the refrigerator. It is not intended for cooking, as the nonfat dry milk solids would burn in a skillet. However, if the nonfat dry milk was omitted, the resulting variation of Better Butter could very well be used for cooking without any problem with scorching. In addition, Better Butter has a saturated fat profile similar to margarine, but without any hydrogenation or artificial ingredients. Honey Butter 1/2 cup (1 stick) butter, at room temperature 2 tablespoons nonfat dry milk pinch of sea salt 1/4 cup canola oil 1/2 cup honey In the bowl of an electric mixer, cream the butter until light and fluffy. Add the dry milk and salt. Mix well. With the mixer at low speed, gradually add the oil. Add the honey and mix well. Transfer to a storage container, and scrape the bowl out well with a silicone spatula. A small Corning souffle dish with its matching plastic cover or two smaller Corning ramekins with their matching plastic covers are attractive and useful choices for storage and serving. Cover the containers, and store in the refrigerator. Makes about 1 1/4 cups of Honey Butter. Recipe proportions may be doubled for convenience. Serving Ideas: Spread Honey Butter on fresh or toasted homemade bread, buns, rolls, quick breads, muffins, poopovers, scones, biscuits, crepes, pancakes, or wafles. Honey Butter is spreadable straight out of the refrigerator, and will have a fresher flavor than commercially made Honey Butter at a mere fraction of the cost. --------------- END bread-bakers.v104.n006 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved