Bread-Bakers v104.n008.18

Bonjour everyone,

A lot of postings concerned with the "poisoning" issue recently mentioned 
Amish Friendship Bread.  Would anyone be willing to share their recipe with 
me, please?  I think I was given something similar on my first visit to 
France, but that was a long time ago, and I seem to have lost the recipe.

Another question - I recently found a flour in my nearest Hypermarket 
called Type 65, it's an organic white flour.  It's first time I've come 
across this - usually all the shops in France seem to stock the standard 
Type 45 flour, apart from the occasion "complet" wholemeal flour.  Would 
the Type 65 be the higher protein flour so desireable for bread baking? 
I've got a bag and will try it out, but just thought I'd ask all you 
experienced bakers out there.

Many thanks,
Andreas
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