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Frank's Great Bread Dough

Jltickel@aol.com
Sun, 26 Sep 1999 02:33:28 EDT
v099.n048.18
Dear Bread List,

Just a quick note to tell you all how excited I am to find this list.  Last 
spring my daughter and I attended a bread baking class where we learned about 
the nutritional benefits of grinding your own wheat and making home made 
bread.  Since then I  have been making all our bread.  However, I'm a novice 
when it comes to bread baking and have been searching for ideas, recipes and 
someone who can tell me what I've done wrong when I make one of my 
"mistakes."  However, even my "mistakes" get eaten in this household.  We 
went from white bread purchased at the store to 100% whole wheat bread and my 
kids loved it and complained that I was making the whole wheat too "light."  
Can you imagine.  I owe it all to the class.  Now I'm excited to find 
somewhere that I can continue learning and can share in the joy of baking 
bread.  

In my first digest received I found the following note along with a great 
raisin bread recipe from Haacknjack@aol.com.  She said, " . . . Would really 
love for Frank to know that his bread is a HUGE hit in Milwaukee.  (The next 
time I made it -- after my husband and son ate through the remarkable yield 
in just a long week -- I placed most of the dough on the back corner of my 
butcher block while forming one of the 
loaves.  Imagine my surprise to find it "walking" off of the edge, clearly 
heading hungrily for the raisins which were waiting to be turned into 
Christmas breads.  Frank .... this is an AWESOME dough!)"

My question -- Frank would you please share this recipe with me at my email 
or post it to the list again?  Thanks so much.  Looking forward to sharing 
with you all.

Judy