Text 15955, 59 rader
Skriven 2011-09-22 10:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: maple 936
=================
---------- Recipe via Meal-Master (tm) v7.05

      Title: OLD-FASHIONED WHEAT BREAD
 Categories: Breadmaker, Breads
   Servings:  1

---------------------------------BETH LANE---------------------------------

-------------------------------ONE POUND LOAF-------------------------------
    3/4 c  Water                             1/3 c  Whole Wheat Flour
  1 1/2 tb Canola Oil                          2 tb Powdered Milk
  1 1/2 tb Maple Syrup                         1 ts Fine Sea Salt
  1 2/3 c  Unbleached All-Purpose Flour    1 1/2 ts Active Dry Yeast

  Put all the ingredients in the inner pan in the order listed, or in the
  reverse order if the manual for your machine specifies dry ingredients
  first andliquids last. Select Basic Wheat cycle, LIGHT SETTING (or the
  quivalent setting for your machine.  Push Start.

  Recipe from The Breadman's Healthy Bread Book by George Burnett.

-----

 -> Funny how this is taking over as the dominant thread here.
 HN> Must be a genetic thing! (grin)

I think this thread should take a recess. I've resolved to
ignore it for a while.

 -> I'm hearing bad things about okra from echo people. Seems
 -> that for some of us, it's what zucchini is to me.
 HN> Zukes are not slimey, even when cooked to 
 HN> distraction they just water up and dissolve.

They may not have slime, but they do have the objectionable
flavor. I have sort of identified the source of my hatred -
it's the skin and the layer just beneath. The skin has these
tiny hairs or bumps that are horrid (tending to go away with
frying or overboiling), and it squeaks against your teeth.
The layer just beneath is bitter not unlike bitter melon but
with this green aftertaste. Of course, the center reminds one
of cucumber seeds.

 HN> Okra stays slimey and seems to get more so.

I have no problem with the texture. It's certainly not as
nasty as nose, er, candy.

 HN> I never see black walnuts marketed. Only 
 HN> English Walnuts which I like but find 
 HN> inferior in flavor to the black ones.

I strongly prefer black walnuts, whose flavor is distinctive.
Used to be able to get black walnut ice cream, a most
wonderful dish. I guess the difficulty of extraction is what
put paid to the species as a market crop. Too bad.

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