Baking SCD Breads: Marilyn's Thoughts

[Guest guest]

The first thing to realize, when you are making

SCD bread is that it's just not going to be light and fluffy like wheat bread.

The reason is several fold.

First, in wheat bread, when it is kneaded, the

gluten is worked into a dense, sorta rubbery mass

which in turn holds in the carbon dioxide given

off by the yeast. The carbon dioxide makes all

sorts of little pockets throughout this rubbery

matrix -- and these little pockets of air are

what make the bread light and fluffy. The yeast

will keep multiplying and making carbon dioxide

as long as there is sugar or honey in the mix for

it to feed on and as long as the temperature doesn't go too high.

In SCD breads, made without grains, and therefore

without gluten, there is no rubbery matrix to

contain the carbon dioxide given off my the

baking soda. And the baking soda has a finite

chemical reaction time -- when it's spent, it's

spent. Baking soda can't produce more baking soda

the way yeast produces more yeast. (BTW, this

rubbery matrix is what the non-SCD so-called

" gluten free " breads try to replicate by using

SCD illegal guar gum or xanthan gum. If the

starch in those so-called breads doesn't get

you, the gums will for sure.)

THe other thing is that almond flour is pretty dense, not like wheat flour.

Between the lack of yeast and the lack of gluten

(both Good Things), the best you're going to get

is a bread which resembles corn bread. You CAN

lighten it a bit by adding a teaspoon of vinegar

or lemon juice to the mixture and stirring it in

just before you add the making soda. You can also

use separate the eggs and beat the egg whites

firm before folding them in. This will help

lighten the loaf, but you're still going to have

a loaf which is more like corn bread than wheat flour.

Something to consider is what size egg are you

using? To read the typical cook book or recipe,

you'd think an egg is and egg is an egg -- but

they aren't. Most recipes are predicated on the

idea that you will of course be using large eggs.

If you happen to be using extra-large or jumbo, well....

http://www.aeb.org/facts/facts.html

has more than you ever wanted to know about eggs,

freshness, buying, and equivalent amounts of

eggs. THe latter is pretty far down the page.

http://www.georgiaeggs.org/pages/buying.html

is also useful, because it tells you that, per

dozen, Jumbo Eggs weigh 30 ounces, Extra Large

weigh 27 ounces, Large weigh 24 ounces, Medium

weigh 21 ounces, Small weigh 18 ounces, and Peewee Eggs weigh 15 ounces.

So you can see that the size egg you use can make

a major difference in the moistness of the dough.

The first couple of times I made Krivel Krackers,

I darn near lost my mind because the dough was so

WET it just wouldn't firm up in the freezer, and

I had globs, not slices. I happened to ask

what size egg she and her mom, Sue, used. Large,

she said. Oh. I was using jumbos.

(see http://www.uclbs.org/recipes/bmc/suecrackers.php for the cracker recipes)

Well, that answered THAT question. I threw in

more almond flour, and a bit of extra spices to

compensate for extra flour, and presto, my crackers worked.

Another issue is " How much almond flour constitutes a cup? "

Every cook book I've ever seen tells the cook to

measure the flour, then sift it, then remeasure

because sifting fluffs the flour and increases

the volume. Then it tells you to carefully level off the measuring cup.

Don't bother with almond flour. In fact, most of

my recipes using almond flour call for a " firmly

packed cup of almond flour " because what works

best for me at sea level is a cup packed with 6-7

ounces of flour. I squash the almond flour into

the cup, and then dump it through a course sieve to get out the lumps.

SCD bread doughs should not be batter-like, like

a corn bread batter. They should be quite firm.

So if you mix a bread dough, and it's very soft,

almost wet, add an extra half cup of almond

flour, maybe even a full cup. Heck, one time,

with home-ground walnut flour, I ended up with

almost double the flour a standard recipe called for.

For baking a loaf of bread, the best pan I've

found is the Danish Loaf Pan available from www.bakerscatalogue.com.

I can also recommend the hot dog bun pan and the

hamburger bun pan. Note: I have no financial

affiliation with The Baker's Catalogue.

Danish Loaf Pan

http://shop.bakerscatalogue.com/detail.jsp?id=5131&pv=1104856074474

Hot Dog Bun Pan

http://shop.bakerscatalogue.com/detail.jsp?id=5190&pv=1104856260965

Hamburger Bun Pan

http://shop.bakerscatalogue.com/detail.jsp?id=5185&pv=1104856274385

The Danish Loaf Pan is longer, narrower, and not

as tall as a so-called " standard " loaf pan, and

between it and adding extra almond flour to the

bread dough, I've not had a bad loaf. Well, at

least, not since I figured out egg sizes and

adding extra almond flour if needed.

Another way that works really well is to make

mini-muffins instead of a loaf or regular

muffins. And yet a third method is to turn the

recipe into a well-buttered Bundt pan or even an

angel food cake pan. Using the Bundt pan has the

advantage of funneling heat into the center of

the bread as well as on the outside, so it cooks much more evenly.

Here's my Basic Bread Recipe:

Basic Bread

This recipe is essentially the same as the Lois

Lang Bread in BTVC. I've made some adaptations

for my climate and kitchen, including the fact

that I usually can't find dry curd cottage

cheese, and that in my oven, the recipe as

written turned out burnt on the outside and soggy

on the inside. This one, baked in the Danish Loaf

Pan (#5131) from www.kingarthurflour.com turns

out nice and golden on the outside, and

tender-chewy on the inside. Like all nut flour

loaves, it has the heavier consistency one expects of a

corn bread, not a wheat bread.

3 firmly packed cups almond flour

1 cup firmly packed, well-drained yogurt cheese

1/4 cup (1/2 stick) melted butter

1 teaspoon baking soda

Pinch salt (not optional)

3 extra large eggs

Preheat oven to 325 F. Butter a Danish Loaf Pan

(12 " x 4 " x 2 " ) lightly, then place a cut-to-size

piece of parchment or wax paper on the bottom, and butter over it.

Place almond flour in a large mixing bowl.

In a blender or food processor, combine yogurt

cheese, melted butter, baking soda, salt (not

optional) and eggs. Blend until mixture is a

thick, buttery yellow. It will expand

dramatically, so be certain your container is

large enough to hold double the amount of the

original ingredients. (I didn't make sure the

container was large enough the first time. And

had buttery-yellow egg and cheese mixture spewing

all over my counter, and dripping down on the

floor. The dachshunds thought this was wonderful. I started over... )

Pour the mixture in with the almond flour,

scraping everything out of the blender or food

processor with a spatula or spoonula.

Mix completely. This should make a medium-soft

dough. If it is too wet, and looks more

batter-like, add almond flour by the half cups

until you achieve an actual dough - and keep a

record of how much you add for next time.

Depending on the weather, or the precise size of

the your eggs, or the amount of liquid remaining

in the yogurt cheese, it has been necessary to

add up to two cups extra almond flour. Bread

making is an art, backed up by science.

Place the loaf pan on the center rack of the

oven, and bake for about 1 hour. Bread will be

golden, with a crack across the top. Check to be

sure it is done by inserting a cake-tester or toothpick in the center.

Remove from oven and loosen sides by sliding a

thin-bladed knife or spatula down along the

sides. Turn over onto a long platter, remove pan,

remove paper, and allow to cool. Bread will

crumble if you try to cut it while hot, but it is

excellent when served just warm, with plenty of butter.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe from Louisiana SCD Lagniappe (forthcoming)

[Guest guest]

Marilyn,

Thank you so much for all this info. I have really needed this kind of long,

clarifying detail info. I don't have time or money for lots of failed

experiments. Really, really appreciate it.

Bonita

Baking SCD Breads: Marilyn's Thoughts

The first thing to realize, when you are making

SCD bread is that it's just not going to be light and fluffy like wheat bread.

The reason is several fold.

First, in wheat bread, when it is kneaded, the

gluten is worked into a dense, sorta rubbery mass

which in turn holds in the carbon dioxide given

off by the yeast. The carbon dioxide makes all

sorts of little pockets throughout this rubbery

matrix -- and these little pockets of air are

what make the bread light and fluffy. The yeast

will keep multiplying and making carbon dioxide

as long as there is sugar or honey in the mix for

it to feed on and as long as the temperature doesn't go too high.

In SCD breads, made without grains, and therefore

without gluten, there is no rubbery matrix to

contain the carbon dioxide given off my the

baking soda. And the baking soda has a finite

chemical reaction time -- when it's spent, it's

spent. Baking soda can't produce more baking soda

the way yeast produces more yeast. (BTW, this

rubbery matrix is what the non-SCD so-called

" gluten free " breads try to replicate by using

SCD illegal guar gum or xanthan gum. If the

starch in those so-called breads doesn't get

you, the gums will for sure.)

THe other thing is that almond flour is pretty dense, not like wheat flour.

Between the lack of yeast and the lack of gluten

(both Good Things), the best you're going to get

is a bread which resembles corn bread. You CAN

lighten it a bit by adding a teaspoon of vinegar

or lemon juice to the mixture and stirring it in

just before you add the making soda. You can also

use separate the eggs and beat the egg whites

firm before folding them in. This will help

lighten the loaf, but you're still going to have

a loaf which is more like corn bread than wheat flour.

Something to consider is what size egg are you

using? To read the typical cook book or recipe,

you'd think an egg is and egg is an egg -- but

they aren't. Most recipes are predicated on the

idea that you will of course be using large eggs.

If you happen to be using extra-large or jumbo, well....

http://www.aeb.org/facts/facts.html

has more than you ever wanted to know about eggs,

freshness, buying, and equivalent amounts of

eggs. THe latter is pretty far down the page.

http://www.georgiaeggs.org/pages/buying.html

is also useful, because it tells you that, per

dozen, Jumbo Eggs weigh 30 ounces, Extra Large

weigh 27 ounces, Large weigh 24 ounces, Medium

weigh 21 ounces, Small weigh 18 ounces, and Peewee Eggs weigh 15 ounces.

So you can see that the size egg you use can make

a major difference in the moistness of the dough.

The first couple of times I made Krivel Krackers,

I darn near lost my mind because the dough was so

WET it just wouldn't firm up in the freezer, and

I had globs, not slices. I happened to ask

what size egg she and her mom, Sue, used. Large,

she said. Oh. I was using jumbos.

(see http://www.uclbs.org/recipes/bmc/suecrackers.php for the cracker recipes)

Well, that answered THAT question. I threw in

more almond flour, and a bit of extra spices to

compensate for extra flour, and presto, my crackers worked.

Another issue is " How much almond flour constitutes a cup? "

Every cook book I've ever seen tells the cook to

measure the flour, then sift it, then remeasure

because sifting fluffs the flour and increases

the volume. Then it tells you to carefully level off the measuring cup.

Don't bother with almond flour. In fact, most of

my recipes using almond flour call for a " firmly

packed cup of almond flour " because what works

best for me at sea level is a cup packed with 6-7

ounces of flour. I squash the almond flour into

the cup, and then dump it through a course sieve to get out the lumps.

SCD bread doughs should not be batter-like, like

a corn bread batter. They should be quite firm.

So if you mix a bread dough, and it's very soft,

almost wet, add an extra half cup of almond

flour, maybe even a full cup. Heck, one time,

with home-ground walnut flour, I ended up with

almost double the flour a standard recipe called for.

For baking a loaf of bread, the best pan I've

found is the Danish Loaf Pan available from www.bakerscatalogue.com.

I can also recommend the hot dog bun pan and the

hamburger bun pan. Note: I have no financial

affiliation with The Baker's Catalogue.

Danish Loaf Pan

http://shop.bakerscatalogue.com/detail.jsp?id=5131&pv=1104856074474

Hot Dog Bun Pan

http://shop.bakerscatalogue.com/detail.jsp?id=5190&pv=1104856260965

Hamburger Bun Pan

http://shop.bakerscatalogue.com/detail.jsp?id=5185&pv=1104856274385

The Danish Loaf Pan is longer, narrower, and not

as tall as a so-called " standard " loaf pan, and

between it and adding extra almond flour to the

bread dough, I've not had a bad loaf. Well, at

least, not since I figured out egg sizes and

adding extra almond flour if needed.

Another way that works really well is to make

mini-muffins instead of a loaf or regular

muffins. And yet a third method is to turn the

recipe into a well-buttered Bundt pan or even an

angel food cake pan. Using the Bundt pan has the

advantage of funneling heat into the center of

the bread as well as on the outside, so it cooks much more evenly.

Here's my Basic Bread Recipe:

Basic Bread

This recipe is essentially the same as the Lois

Lang Bread in BTVC. I've made some adaptations

for my climate and kitchen, including the fact

that I usually can't find dry curd cottage

cheese, and that in my oven, the recipe as

written turned out burnt on the outside and soggy

on the inside. This one, baked in the Danish Loaf

Pan (#5131) from www.kingarthurflour.com turns

out nice and golden on the outside, and

tender-chewy on the inside. Like all nut flour

loaves, it has the heavier consistency one expects of a

corn bread, not a wheat bread.

3 firmly packed cups almond flour

1 cup firmly packed, well-drained yogurt cheese

1/4 cup (1/2 stick) melted butter

1 teaspoon baking soda

Pinch salt (not optional)

3 extra large eggs

Preheat oven to 325 F. Butter a Danish Loaf Pan

(12 " x 4 " x 2 " ) lightly, then place a cut-to-size

piece of parchment or wax paper on the bottom, and butter over it.

Place almond flour in a large mixing bowl.

In a blender or food processor, combine yogurt

cheese, melted butter, baking soda, salt (not

optional) and eggs. Blend until mixture is a

thick, buttery yellow. It will expand

dramatically, so be certain your container is

large enough to hold double the amount of the

original ingredients. (I didn't make sure the

container was large enough the first time. And

had buttery-yellow egg and cheese mixture spewing

all over my counter, and dripping down on the

floor. The dachshunds thought this was wonderful. I started over... )

Pour the mixture in with the almond flour,

scraping everything out of the blender or food

processor with a spatula or spoonula.

Mix completely. This should make a medium-soft

dough. If it is too wet, and looks more

batter-like, add almond flour by the half cups

until you achieve an actual dough - and keep a

record of how much you add for next time.

Depending on the weather, or the precise size of

the your eggs, or the amount of liquid remaining

in the yogurt cheese, it has been necessary to

add up to two cups extra almond flour. Bread

making is an art, backed up by science.

Place the loaf pan on the center rack of the

oven, and bake for about 1 hour. Bread will be

golden, with a crack across the top. Check to be

sure it is done by inserting a cake-tester or toothpick in the center.

Remove from oven and loosen sides by sliding a

thin-bladed knife or spatula down along the

sides. Turn over onto a long platter, remove pan,

remove paper, and allow to cool. Bread will

crumble if you try to cut it while hot, but it is

excellent when served just warm, with plenty of butter.

- Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe from Louisiana SCD Lagniappe (forthcoming)

[Guest guest]

You now have me drooling for bread - we've been on a cookie binge and I've

not done bread in several months. Is there a tried and proven wonderful recipe

without cheese or yogurt?

The bread I make turns out moist like traditional " pumpkin " bread would be for

consistency - it is more like a cake bread - nothing like corn bread or sandwich

bread. We eat it with a fork.

W.

[Guest guest]

Wow,

that was a lot of info! Thanks.

Quick question, are we to worry about the aluminum in the pans?

Re: Baking SCD Breads: Marilyn's Thoughts

Marilyn,

Thank you so much for all this info. I have really needed this kind of

long, clarifying detail info. I don't have time or money for lots of failed

experiments. Really, really appreciate it.

Bonita

Baking SCD Breads: Marilyn's Thoughts

The first thing to realize, when you are making

SCD bread is that it's just not going to be light and fluffy like wheat

bread.

The reason is several fold.

First, in wheat bread, when it is kneaded, the

gluten is worked into a dense, sorta rubbery mass

which in turn holds in the carbon dioxide given

off by the yeast. The carbon dioxide makes all

sorts of little pockets throughout this rubbery

matrix -- and these little pockets of air are

what make the bread light and fluffy. The yeast

will keep multiplying and making carbon dioxide

as long as there is sugar or honey in the mix for

it to feed on and as long as the temperature doesn't go too high.

In SCD breads, made without grains, and therefore

without gluten, there is no rubbery matrix to

contain the carbon dioxide given off my the

baking soda. And the baking soda has a finite

chemical reaction time -- when it's spent, it's

spent. Baking soda can't produce more baking soda

the way yeast produces more yeast. (BTW, this

rubbery matrix is what the non-SCD so-called

" gluten free " breads try to replicate by using

SCD illegal guar gum or xanthan gum. If the

starch in those so-called breads doesn't get

you, the gums will for sure.)

THe other thing is that almond flour is pretty dense, not like wheat

flour.

Between the lack of yeast and the lack of gluten

(both Good Things), the best you're going to get

is a bread which resembles corn bread. You CAN

lighten it a bit by adding a teaspoon of vinegar

or lemon juice to the mixture and stirring it in

just before you add the making soda. You can also

use separate the eggs and beat the egg whites

firm before folding them in. This will help

lighten the loaf, but you're still going to have

a loaf which is more like corn bread than wheat flour.

Something to consider is what size egg are you

using? To read the typical cook book or recipe,

you'd think an egg is and egg is an egg -- but

they aren't. Most recipes are predicated on the

idea that you will of course be using large eggs.

If you happen to be using extra-large or jumbo, well....

http://www.aeb.org/facts/facts.html

has more than you ever wanted to know about eggs,

freshness, buying, and equivalent amounts of

eggs. THe latter is pretty far down the page.

http://www.georgiaeggs.org/pages/buying.html

is also useful, because it tells you that, per

dozen, Jumbo Eggs weigh 30 ounces, Extra Large

weigh 27 ounces, Large weigh 24 ounces, Medium

weigh 21 ounces, Small weigh 18 ounces, and Peewee Eggs weigh 15 ounces.

So you can see that the size egg you use can make

a major difference in the moistness of the dough.

The first couple of times I made Krivel Krackers,

I darn near lost my mind because the dough was so

WET it just wouldn't firm up in the freezer, and

I had globs, not slices. I happened to ask

what size egg she and her mom, Sue, used. Large,

she said. Oh. I was using jumbos.

(see http://www.uclbs.org/recipes/bmc/suecrackers.php for the cracker

recipes)

Well, that answered THAT question. I threw in

more almond flour, and a bit of extra spices to

compensate for extra flour, and presto, my crackers worked.

Another issue is " How much almond flour constitutes a cup? "

Every cook book I've ever seen tells the cook to

measure the flour, then sift it, then remeasure

because sifting fluffs the flour and increases

the volume. Then it tells you to carefully level off the measuring cup.

Don't bother with almond flour. In fact, most of

my recipes using almond flour call for a " firmly

packed cup of almond flour " because what works

best for me at sea level is a cup packed with 6-7

ounces of flour. I squash the almond flour into

the cup, and then dump it through a course sieve to get out the lumps.

SCD bread doughs should not be batter-like, like

a corn bread batter. They should be quite firm.

So if you mix a bread dough, and it's very soft,

almost wet, add an extra half cup of almond

flour, maybe even a full cup. Heck, one time,

with home-ground walnut flour, I ended up with

almost double the flour a standard recipe called for.

For baking a loaf of bread, the best pan I've

found is the Danish Loaf Pan available from www.bakerscatalogue.com.

I can also recommend the hot dog bun pan and the

hamburger bun pan. Note: I have no financial

affiliation with The Baker's Catalogue.

Danish Loaf Pan

http://shop.bakerscatalogue.com/detail.jsp?id=5131&pv=1104856074474

Hot Dog Bun Pan

http://shop.bakerscatalogue.com/detail.jsp?id=5190&pv=1104856260965

Hamburger Bun Pan

http://shop.bakerscatalogue.com/detail.jsp?id=5185&pv=1104856274385

The Danish Loaf Pan is longer, narrower, and not

as tall as a so-called " standard " loaf pan, and

between it and adding extra almond flour to the

bread dough, I've not had a bad loaf. Well, at

least, not since I figured out egg sizes and

adding extra almond flour if needed.

Another way that works really well is to make

mini-muffins instead of a loaf or regular

muffins. And yet a third method is to turn the

recipe into a well-buttered Bundt pan or even an

angel food cake pan. Using the Bundt pan has the

advantage of funneling heat into the center of

the bread as well as on the outside, so it cooks much more evenly.

Here's my Basic Bread Recipe:

Basic Bread

This recipe is essentially the same as the Lois

Lang Bread in BTVC. I've made some adaptations

for my climate and kitchen, including the fact

that I usually can't find dry curd cottage

cheese, and that in my oven, the recipe as

written turned out burnt on the outside and soggy

on the inside. This one, baked in the Danish Loaf

Pan (#5131) from www.kingarthurflour.com turns

out nice and golden on the outside, and

tender-chewy on the inside. Like all nut flour

loaves, it has the heavier consistency one expects of a

corn bread, not a wheat bread.

3 firmly packed cups almond flour

1 cup firmly packed, well-drained yogurt cheese

1/4 cup (1/2 stick) melted butter

1 teaspoon baking soda

Pinch salt (not optional)

3 extra large eggs

Preheat oven to 325 F. Butter a Danish Loaf Pan

(12 " x 4 " x 2 " ) lightly, then place a cut-to-size

piece of parchment or wax paper on the bottom, and butter over it.

Place almond flour in a large mixing bowl.

In a blender or food processor, combine yogurt

cheese, melted butter, baking soda, salt (not

optional) and eggs. Blend until mixture is a

thick, buttery yellow. It will expand

dramatically, so be certain your container is

large enough to hold double the amount of the

original ingredients. (I didn't make sure the

container was large enough the first time. And

had buttery-yellow egg and cheese mixture spewing

all over my counter, and dripping down on the

floor. The dachshunds thought this was wonderful. I started over... )

Pour the mixture in with the almond flour,

scraping everything out of the blender or food

processor with a spatula or spoonula.

Mix completely. This should make a medium-soft

dough. If it is too wet, and looks more

batter-like, add almond flour by the half cups

until you achieve an actual dough - and keep a

record of how much you add for next time.

Depending on the weather, or the precise size of

the your eggs, or the amount of liquid remaining

in the yogurt cheese, it has been necessary to

add up to two cups extra almond flour. Bread

making is an art, backed up by science.

Place the loaf pan on the center rack of the

oven, and bake for about 1 hour. Bread will be

golden, with a crack across the top. Check to be

sure it is done by inserting a cake-tester or toothpick in the center.

Remove from oven and loosen sides by sliding a

thin-bladed knife or spatula down along the

sides. Turn over onto a long platter, remove pan,

remove paper, and allow to cool. Bread will

crumble if you try to cut it while hot, but it is

excellent when served just warm, with plenty of butter.

- Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe from Louisiana SCD Lagniappe (forthcoming)

[Guest guest]

Very quickly: I love bread, could have lived on bagels

in anothter world, another life BUT we have been

making almond bread for years now and it really works

for us.

I recently tried making cashew bread and, while it is

slightly more labor intensive, it is really, really

good.

I bake in glass loaf pans.

________________________________________________________________________________\

____

Luggage? GPS? Comic books?

Check out fitting gifts for grads at Yahoo! Search

http://search.yahoo.com/search?fr=oni_on_mail&p=graduation+gifts&cs=bz

[Guest guest]

At 06:49 PM 9/22/2007, you wrote:

>Wow, that was a lot of info! Thanks. Quick

>question, are we to worry about the aluminum in the pans?

Glad it helps! Concern about aluminum in the

baking pans -- or any other material in your

cooking utensils -- depends on your personal situation.

Some people prefer to avoid aluminum and aluminum

foil. I choose to use stainless steel cookware or

Corningware for the most part, but I do use the

Reynolds release foil for some things. Folks who

choose to avoid that as well may want to look at

silicone baking mats and / or parchment paper.

SCD doesn't require One True and Only method of cooking. <grin>

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

,

I would like to know the secrets of the how to for your cashew bread and the

recipe. My son is allergic to almonds and some other nuts, but cashews are

okay.

Bonita

Re: Baking SCD Breads: Marilyn's Thoughts

Very quickly: I love bread, could have lived on bagels

in anothter world, another life BUT we have been

making almond bread for years now and it really works

for us.

I recently tried making cashew bread and, while it is

slightly more labor intensive, it is really, really

good.

I bake in glass loaf pans.

__________________________________________________________

Luggage? GPS? Comic books?

Check out fitting gifts for grads at Yahoo! Search

http://search.yahoo.com/search?fr=oni_on_mail&p=graduation+gifts&cs=bz

[Guest guest]

Hey Bonita,

I am not sure what the rules about putting recipes

from other books in here.

I use the cashew bread recipe on page 160 of " Eat

Well, Feel Well. "

If someone can tell me whether or not I am allowed to

copy a recipe and share it with the group, let me

know.

________________________________________________________________________________\

____

Take the Internet to Go: Yahoo!Go puts the Internet in your pocket: mail, news,

photos & more.

http://mobile.yahoo.com/go?refer=1GNXIC

[Guest guest]

No, we're not supposed to post recipes from books without the author's

permission.

Here is a cashew butter bread that has been posted on the list. I

think it's great and also it comes out great if you leave out the honey

and/or the oil. Oh, I think it needs a little salt. Because of

initial trouble I had with how it turned out, I bake it 1 hour 20 min.

at 250 degrees.

http://health.groups.yahoo.com/group/pecanbread/message/35068

mom to -12

SCD 4/23/04