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MUZOMAMMA Posts: 684
4/10/07 12:13 P

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thanks flo! it looks really easy. it's now permanently attached to my desktop, so i can access it whenever. haha!

--Sarah



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AZLADY2's Photo AZLADY2 Posts: 1,747
4/9/07 4:21 P

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I've uploaded the Internet bread recipe as an image to my photo gallery. If I get a chance I'll upload it to Spark Recipes, as well.

I grind Golden 86 wheat in a K-tek mill. (Golden 86 is a naturally white variety of wheat.)

The natural oils in whole wheat flour make it much more vulnerable to becoming rancid than white flour. After eating freshly ground whole wheat flour I've never been able to eat the stuff in the bag at the grocery store again -- it all tastes bitter.

I say "freshly ground" a little loosely. I grind two to three pounds at a time, then keep it tightly sealed in the refrigerator until I use it. I know that it is properly stored between grinding and use.

I also keep Gold Medal Bread Flour on hand for use in other recipes from the books I mentioned. I keep the bags in the freezer until I transfer them to a canister.

Update: I've added the recipe to Spark Recipes as Internet Bread.

Edited by: AZLADY2 at: 4/9/2007 (18:00)
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MUZOMAMMA Posts: 684
4/9/07 8:04 A

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i forgot, where do you get freshly milled flour? there's a natural foods store near me run by mennonites that sells bulk flour and grains. i'm not sure how fresh that stuff is. probably fresher than the flour at the grocery store. just wondering.

--Sarah



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MUZOMAMMA Posts: 684
4/9/07 7:24 A

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hi flo! thanks for the info. i'll have to check the bread books out. if the internet bread is similar to the bread you get at stores, then it would probably be good to get started with. i'm getting close to the end of my bread, so i need to start experimenting. my bh&g cookbook has some bread machine recipes, so i'll play with those too.

--Sarah



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AZLADY2's Photo AZLADY2 Posts: 1,747
4/8/07 3:37 P

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P.S. Bread Machine dough tends to be much softer than regular dough, even sticky sometimes. That's ok. It just needs to form a ball and not stick to the sides of the pan, much.

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Whole Foods for Health
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AZLADY2's Photo AZLADY2 Posts: 1,747
4/8/07 3:34 P

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When I lived in the midwest I made my dough in a KitchenAid and shaped it by hand. After moving to Arizona I just couldn't get it right. I moved in with a friend with a breadmaker. While she was gone one Thanksgiving weekend, I played with hers and became hooked!

She passionately recommends the Donna German itty-bitty Bread Machine books. There are some good recipes in those, but not enough to be worth buying new. (I bought mine used on half.com. You might find them on PaperBackSwap.com.)

I especially like the Rice Bread from those books, which I make with brown rice. Her recipes all depend on bread flour, however, and I prefer whole grain, so I experimented.

What is your husband looking for? I developed a whole grain bread machine recipe that I don't eat -- it's too fluffy. I named it Internet Bread, short for Whole Wheat Wonder-style bread machine bread. (www-bread. weak humor, I know.) I developed it in response to requests on the old McDougall Recipe board for whole grain bread that kids making the transition would eat.

I use fresh (or recently) ground white wheat flour with added gluten for lift.

I have another recipe called Nancy's Bread, named after a friend who found the Internet bread too insipid. I never was completely satisfied with it, but I'd be willing to pull it out and work on it again, or share it "as is."

Flo


Edited by: AZLADY2 at: 4/8/2007 (15:39)
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MUZOMAMMA Posts: 684
4/8/07 1:04 P

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well, now that i'm looking through my "new laurel's kitchen" i'm getting some great ideas! but one of the things that i'm wondering is about bread. the kind of bread my husband likes is getting difficult to find. not that it was fantastic, whole-food wise. so he's suggesting that i use the bread machine that my brother-in-law left in our house when he moved out. i would like to make my own bread and crackers, so i can control the amount of additives that go into these foods. the recipes are for hand-made bread, but at this time i don't have the energy or drive to make punch it and shape it and do all that. what is the general consensus about using bread machines? are they a good substitute to hands-on breadmaking?? thanks for the info!

--Sarah



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AZLADY2's Photo AZLADY2 Posts: 1,747
2/12/07 10:36 A

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Someone asked on the Veggie board for Valentine's Day dinner suggestions. Here's my reply:
---------------
If I were making a Valentine's Day dinner I would definitely consider Red Stuff. (aka Strawberry Frozen Fruit Dessert, from The McDougall Program. John A. McDougall, M.D., 1990, p. 181)

This is a non-fat, non-dairy, no sugar added frozen dessert that is sweet, smooth, creamy...heavenly!

First make sure you have a heavy-duty blender. I've burned out two, neither of them mine, making this. I use a Vita-Mix; a K-Tech would also work.

1.5 cups crushed pineapple with juice, chilled
3 bananas, peeled and frozen (at least 24 hours)
1 lb frozen strawberries, unsweetened

Place pineapple with juice in blender container. Replace the lid, remove the plug that lets you drop stuff in. Blend, adding bananas (in chunks) and strawberries, just until smooth. Serve immediately for best texture, or freeze. If frozen longer than 30 minutes let it sit out for a few minutes before serving.

I have non-veg friends whose *kids* ask me to make this!

A birth certificate says you were born. A death certificate says you died. A memory album says you lived!
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Whole Foods for Health
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