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@REPLY: 1:396/45.28 093e9398
@PID: BWPRO 3.11 [Eval]
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Toss in sody and fizz water for the generic part. Add dope to the Coca
DD> Cola part. I was in Memphis in Unc`s Yacht Club when I first heard
DD> that one. I`m sure it`s regional only and probably originated because
DD> the original Atlanta drug store Coke had cocaine as an ingredient.
RH> I`ve heard sody and sody pop but not fizz water or dope. Knew that the
RH> original Coke had cocaine in it, not sure when they changed the recipe.
Probably hen the gummint made cocaine illegal.
DD> Also tonic is a legit type of soda - which I quite like until it`s
DD> mixed with booze. It contains quinine and was originally used as a
DD> treatment DD> for malarial fevers.
RH> I made the mistake of mixing up a small can of orange juice concentrate
RH> with tonic water once. We ended up dumping most of it down the drain
RH> after trying it.
I, on the other paw, would probably have enjoyed it.
DD> Title: Whole Wheat Biscuit Mix - BHG
RH> I do a baking mix that`s 100% whole wheat flour that works out well for
RH> me, maybe because I`ve used whole wheat flour for so long. May try
RH> incorporating some whole wheat pastry flour next time I make it. Mine
RH> also includes dry milk but no sugar.
DD> What is the difference between whole wheat flour and whole wheat
DD> pastry flour? If you know. I eat whole wheat bread and toast by
DD> preference. But I know that it`s not 100% whole wheat. Not even the
DD> "whole grain" stuff.
RH> Different type of wheat--hard, winter durham (or red) wheat is used for
RH> regular whole wheat flour, has more gluten in it than the soft spring
RH> wheat used for pastry flour. Pastry flour is good for biscuits,
RH> muffins, pie crusts, cookies, etc where you don`t need the structure
RH> like you get with the harder wheat and yeast; the leavening of baking
RH> powder is sufficient. When I bake bread, if it`s whole wheat, I`ll use
RH> winter wheat, ground in our mill, and all whole wheat flour. If I`m
RH> making rye bread, we`ll grind the rye berries, then I`ll also use
RH> winter wheat and a bit of gluten since rye flour has little to no
RH> gluten.
Thanks for that. It`s a good day now since I`ve added to my store of
knowledge.
Question, would xanthan gum work where you have low gluten. I`ve been
doing a bunch of G-F recipes and they seem to use xanthan gum as a sort
of "binder" in place of the gluten.
DD> Title: Russian Black Bread
DD> Categories: Breads, Grains
DD> Yield: 2 Loaves
RH> Looks good but a bit of gluten will help them rise higher. I generally
RH> use @ 1/4 cup (some ingredients in my bread making aren`t measured
RH> precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
RH> of bread.
I`m so glad I`m not afflicted w/celiac disease. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Featherlight Rolls
Categories: Breads,
Yield: 2 dozen
1/2 oz (2 env) active dry yeast
1/2 c Warm water (115┬║F/46┬║C)
1 tb + 1/3 c sugar; divided
1 c Warm milk (115┬║F/46┬║C)
1/3 c Shortening
2 lg Eggs
1 1/2 ts Salt
4 c (to 5 c) A-P flour
In a large bowl, dissolve yeast in warm water. Stir in 1
tablespoon sugar; let stand 5 minutes. Add the milk,
shortening, eggs, salt, 3 cups flour and remaining
sugar. Beat on medium speed 2 minutes. Stir in enough
remaining flour to form a soft dough (mixture will be
sticky). Do not knead. Cover and refrigerate overnight.
Punch dough down. Turn onto a lightly floured surface;
divide into 24 portions. Divide each portion into three
pieces; shape each into a ball. Place three balls in
each greased muffin cup. Cover and let rise in a warm
place until doubled, about 1-3/4 hours.
Bake @ 350┬║F/175┬║C for 13-15 minutes or until golden
brown. Remove from pans to wire racks. Serve warm.
Terri Duhon, Bryan, Texas
Makes: 2 dozen
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave`s Archives
MMMMM
... I`m pining for a good tree pun. I wish they were more poplar.
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