Re: Q for Heidi Jean - re white bread recipe

[Guest guest]

Deb:

>- Do you use " good " sugar, or since it's for the yeast, does it not

>matter and white is fine?

The whole recipe is devoid of nutrients ... like Katja said, grains aren't

all that great at the best of times, and unfortunately the " good " part of

the grain is also the part that often sets people off. So this recipe is all

starch and sugar. That said, it doesn't seem to affect people's health.

If you want to add the nutrients from " natural " sugar, you can add some

molasses, or use Rapadura. But the main reason I make this bread is

so my family won't miss " white bread " which they are culturally addicted to.

This isn't nutritious, but at least it isn't toxic. They top it with more

nutritious stuff though.

>- Has the temp/cook time changed since the original - 30 mins at

>300, then 40 mins at 350?

Yeah. This recipe is a lot more forgiving.

>- If you make bread rolls instead, what's the temp/cook time approx?

I go til it pulls away from the side of the pan a little. I haven't found that,

in my

oven, cooking times are consistent. I tend to cook with a pan of water in the

oven though, to keep the top from over-browning (makes it nice and crispy too).

>- if you make pizzas, how many bases does it make (of what size),

>how long do you cook before adding toppings, and how long after (and

>at what temp)?

I cook til the base is " done " (pulled away from the side of the pan). After I

add the

toppings, I cook til the cheese is melted. I tend to cook everything at 350, out

of habit, I guess. You could go lower and cook longer.

>

Heidi Jean