Home Bread-Bakers v106.n021.1

bag reminder; whole grain quick breads

Haack Carolyn <haacknjack@sbcglobal.net>
Sat, 13 May 2006 03:29:55 -0700 (PDT)
Many posts this week on using large plastic bags to hold humidity in 
& keep rising dough moist.  Please remember:  food grade bags 
ONLY!  If you're tempted to us a trash-can liner, look at its 
container.  If it says "not recommended for food storage" or 
something similar, it is probably laced with INSECTICIDE.  Ugh!

On a happier note, Maze asks for experience with whole-grain quick 
breads.  I routinely substitute half or a little more whole wheat 
flour for the all-purpose (cup for cup, sorry, haven't converted to 
weight yet).  I'll use traditional whole wheat in darker breads such 
as pumpkin bread; the newer white-wheat whole wheat for lighter 
breads such as banana bread.  Last night I made pumpkin bread using a 
large can of pumpkin, resulting in the need for 5 cups of flour ... 3 
whole wheat, 2 all-purpose.  My son is now nearly 17 and I have been 
feeding him and his friends these breads for almost all those years 
-- no complaints, I don't even think they realize.  (I make holiday 
cutout sugar cookies with full white-whole-wheat flour and they taste divine!)