Subj : bread
To   : CAROL SHENKENBERGER
From : JIM WELLER
Date : Sun Oct 16 2022 22:16:00

-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> I use buttermilk a lot.

That will give it the acidic kick that yeast love.

 CS> Helps the bread not mold.

It gets eaten so fast that that's not a problem here.

 CS> milk products do is make the bread not dry out as fast.

Or that either.

Milk does make for a softer crumb which in a white sandwich loaf.

But sometimes I want a crusty French bread. So simple: just flour,
yeast, salt and water. No fats, no sugars, no dairy.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Bruschetta by Gary Rolle
 Categories: Italian, Appetizers, Bread
      Yield: 4 Servings
 
      2 lg Tomato
    1/4 ts Salt
      2 lg Basil leaves; fresh
      1    French bread baguette
      1    Clove garlic
      1    Jalapeno pepper
      1 tb Olive oil
      2 tb Parmesan cheese; grated
 
  Cut tomato in small chunks, being careful not to loose juice. Mince
  garlic, basil and jalapeno fairly fine. Do not discard jalapeno
  lining or seeds. Mix in bowl with other ingredients except bread
  and cheese. Refrigerate 1 or 2 hours until time to serve. Spoon
  onto French bread slices and top with grated Parmesan cheese.
  
  From Gary Rolle, Calgary
  Posted by Jack Busst, Calgary
  FIDO Gourmet echo 94/10/17

-----



Cheers

Jim


.... Only WASPs eat sandwiches with mayo and white bread.

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