I was glancing through my Marjie Lambert breadbook and I spotted the above.
The picture shows a very open crumb and looks very moist similar to a
sweetbread.

The ingredients for the loaf are white, wholewheat, water, milk, yeast and 3
tbls each of veg oil and honey.

In a 1.5lb loaf she suggests 3.5oz of trail mix, which comprises raisins,
seed, chopped dried fruit and chopped nuts.

Has anyone had any experience with TMB? With rich fruit cake, I always end
up with the fruit componants, in the lower half of the cake. Won't effect
the taste but I'm sure bakers have a trick or two, to assist even
distribution?

I tried using a pizza dough recipe as the dough for a pepperoni bread
but the crust came out too hard. Anyone have a recipe for a dough for
pepperoni bread? Any ideas what I did wrong to make the crust too
hard?

Recipe I used:

1 cup warm water
1/4 oz active yeast ( 1 envelope)
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups all-purpose flour
1 teaspoon salt

acca in pakistan,education in pakistan,healthy body&healthy mind

During our Arctic cruise (we've been back two days and it seems an age away)
we luxuriated in breakfast in our cabin, enjoying the view from our large
window rather than going to the dining room. There was a great choice and in
the latter days I chose a croissant (as well as fruit, fruit juice and
cereal, I wasn't on a starvation diet although I only put on three pounds!).

The food (except for vegetables) was far better than I could have believed,
all made on board. I enjoyed the croissants so much that I'd like to make
some but:

1) I need a sound, proven recipe

2) I need to know if I can make a batch and freeze them.

Advice will be appreciated. In the past I've been disappointed with the
(very few and commercial) croissants I've tried.

Mary

Pepperoni Bread

submitted by crystald
Serves 8-10

1 lb frozen bread dough, thawed
1 egg, beaten
4 ounces pepperoni, sliced
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1 1/2 teaspoons italian seasoning

Preheat oven to 375 F. Lightly grease a baking sheet. Roll frozen bread
dough out into a rectangle. Brush dough with beaten egg. Arrange
pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle
on the Italian seasoning. Roll up dough like a jellyroll and pinch seam
to seal; place, seam side down, on prepared baking sheet. Bake for 40
minutes, or until golden.

http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
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Pepperoni Bread

submitted by crystald
Serves 8-10

1 lb frozen bread dough, thawed
1 egg, beaten
4 ounces pepperoni, sliced
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1 1/2 teaspoons italian seasoning

Preheat oven to 375 F. Lightly grease a baking sheet. Roll frozen bread
dough out into a rectangle. Brush dough with beaten egg. Arrange
pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle
on the Italian seasoning. Roll up dough like a jellyroll and pinch seam
to seal; place, seam side down, on prepared baking sheet. Bake for 40
minutes, or until golden.

http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

The whole wheat bread that I have been making, though very light, is
also rather crumbly. You have to hold a slice carefully or it will break
in your hand. It is what I would call delicate.

What would be the likely cause of this?

Thanks,
Harevy

bread is the topic!

I am a beginning bread maker who is just beginning to be able to
reliably bake a nice whole wheat bread. I read here about using steam to
help with the oven spring, and tried just pouring water on the baking
stone to make the steam, and into a cast iron frying pan, etc. I stopped
after reading of the harmful effects to my oven.

Lately I have been dripping water onto the loaves for their las rise as
well as just before putting them in the oven. The idea is to keep the
crust soft enough to allow the loaf to expand.

2 questions - any comments on this method and even if I am helping
anything at all by doing it, and 2nd, the water tends to get between the
dough and the pan. When baked this causes the bread to stick to the pan.

I have a hunch there is a better way...

Thanks,
Harvey

I want to make some things like gingerbread, malt loaf, fruit loaf, cakey
type things normally made with raising agents. I want to make them with
yeast, not sure why but I thought it might be better. I think I have
understood that yeast won't work in higher concentrations of sugar. Can
someone indicate what a reasonable maximum of sugar might be for dough per
pound of flour?

Tim W