Bread-Bakers v098.n003.6

In reply to the last digest: 
I also received a banneton- with no directions. Having looked at one in
the King Arthur catelog, I tried there--- called the order number and
spoke with a delightful and helpful person who uses a bratform: Her
suggestion was to dust it heavily with flour-- after use, just let it air
dry then tap out excess flour until the next time.  It seemed to work--
although the one bread I tried was filled with citron, raisins, etc and
lost some shape.  Needless to say, when I just got my new KA catalog, I'm
a serious shoppe
A gift idea: (though late for the holidays!) 
I took several of my favorite abm recipes: made labels on the computer. In
addition, using the following format, typed the recipes:
Name
Wet ingredients
MIx--
	Listed dry ingredients
Yeast
Setting

I made packages with the dry ingredients, except for the yeast
Put label on them and gave with a copy of the recipe to friends. One of my
friends, who has used only mixes in her bread machine liked it.
In addition, I made some for myself: I found it very helpful to have the
recipe formatted this way-- for making my "dry mixes" as well as for using
them afterwards.
I used about four of these mixes over the holidays: it made fixing bread
really easy and non-messy! I just put the wet ingredients (water, butter,
molasses, milk, honey, etc) in the bred machine, put the dry mix in and
then measured yeast, hit start and voila!
Enjoy--

Ann