Text 30061, 70 rader
Skriven 2009-10-18 14:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: To bleach, or not to blea
=================================
-=> Quoting Bill Swisher to All <=-

 BS> that is the question.  Whether 'tis nobler to...use unbleached flour
 BS> in baking or not or gag on this.
 BS> But the question still stands.

Freshly milled flour is yellowish. It whitens over time. Bleaching
(or oxidizing) allows the mill to sell their flour right away rather
than holding it, so it is cheaper. Both kinds of flour have the same
protein content and bake up the same way.

Some supertasters claim that they can taste a metallic tang with
bleached flour but I can't.

Several bleaching agents commonly used in the USA are illegal in the
EU and Japan. I always lean to the side of the argument that less
processing is better than more, so I choose unbleached flour.

On a related note flour is often bromated in the USA. Bromated flour
is flour enriched with potassium bromate, a maturing agent which
promotes gluten development. This is illegal in the EU, Japan and
Canada as there is a suspected link between bromates and cancer.
Some American bakers use bromated flour because it yields dependable
results and more elastic dough. Ascorbic acid (vitamin C) has
replaced potassium bromate as a dough enhancer elsewhere.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: FRESH GARLIC BREAD
 Categories: Sides, Bread
      Yield: 2

      1 sm Baguette
    1/2 c  Butter
      3    Garlic cloves; peeled
           put through garlic press
           or finely minced & then
           mashed with fork or knife

Make one small French bread at a time. Use one half-loaf for a
dinner for two and wrap and freeze the other half for a later dinner
or snack.

Slice the bread about three-fourths of the way down through the
loaf, thin or thick slices as desired, but do not cut through the
bottom crust.

Melt the butter in a small saucepan over very low heat. Add the
garlic, shut the heat, and let sit for 2-3 minutes. Using a brush or
spoon, spread some of the butter (and garlic itself) on each slice.
Wrap and freeze one half of the loaf, or refrigerate if you plan to
use within 48 hours. Wrap the half to be used in foil and place in a
preheated oven (350 F) for about 20-25 minutes. Remove from oven,
unwrap, and serve immediately.
  
From: DINNER FOR TWO
By: RICK LEED
Typed by: KEVIN JCJD SYMONS, OCTOBER 2009
-----

Cheers

YK Jim


... Good white, white bread for white, white people

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)