Subj : Re: bread
To   : Shawn Highfield
From : Dave Drum
Date : Fri Oct 07 2022 05:35:04

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> was living alone I often bunged the loaf into the freezer. But, that
 DD> sorting it into portions sounds like a most excellent idea.

 SH> I've been doing that "In the woods" for a while now.  As I only eat
 SH> one peice of toast for breakfast with eggs and bacon or jam etc.

I do two pieces of toast. Drain the egg yolks onve the potatoes then use
the "set" part of the yolk and a bit of the white and some of the bacon 
or sausage to make a pair of breakfast sandwiches.

 SH> I do it with English muffins at home as well since they are toasted
 SH> anyway it works out perfectly. :)

I may adopt Dale's portioning trick. I'll look around for some containers
I can use with my sucky-bag machine to avoid freezer-burn (actually excess
sogginess in the frozen bread when it's thawed.

 DD> Right after I moved into this house one of my places had a kille sale
 DD> on a 2 lb bread machine. And, since I had left my other one to the mold
 DD> at my former tin-can I bought it. Have yet to unpack it.  Bv)=

 SH> Mine is on the shelf beside me, I use it more in the winter.  Daughter
 SH> just bought one a week or two back so she's making bread all the time
 SH> as well as she made a pretty good strawberry jam from frozen berries
 SH> she had.

New toy and all that. I did the same when I got my first one.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspberry Cream Loaf (Breadmachine)
 Categories: Breads, Fruits
      Yield: 1 Loaf
 
    3/4 c  Sour cream or yogurt
      2 tb Unsalted butter
  1 1/2 ts Raspberry extract
    1/3 c  Canned raspberry filling
      2 c  Unbleached all purpose flour
    1/2 c  Wheat germ
    1/4 ts Salt
  1 1/2 ts Active dry yeast
 
  If the instructions that came with your baking machine
  call for the yeast to be placed in the baking pan first
  thing, remember to add the other dry ingredients before
  the liquids. Otherwise, scoop the sour cream or yogurt
  into your pan and add the butter, raspberry extract,
  raspberry filling, flour, wheat germ and salt. Scatter
  the yeast over the top of the other ingredients or place
  it in its own separate dispenser if your machine has
  such a device.
  
  Set the machine to its rapid-bake cycle for this loaf.
  Once the loaf has cooled enough so that it can be sliced
  without difficulty, remove the top and bottom crusts and
  cut the remaining square or round into slices 1" to
  1-1/2" thick.
  
  Serve the slices warm with a scoop of raspberry sorbet,
  a ladling of raspberry syrup or Raspberry Melba Sauce,
  and a few fresh raspberries scattered on top of it all.
  
  Formatted by Jenny Johanssen
  
  Recipe from: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It's amazing how pervasive food is.
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