A PS to that. I did make loaves out of half the dough, at one time, and it was good, according to Mike, but I could taste and smell the strong yeast. So, who knows? :o) Lynn Lynn wrote: Hah, that could be it. I was thinking about that, but thought, naaah. I'm going to try again using the pizza dough for the bread. See if that is the case. If it is, then I am NOT baking anymore homemade bread :o) Thanks, Jane!!!! :o) Lynn Jane wrote: My guess would be that with the bread the only thing there is flour and yeast, but when you do the pizza the smell of the sauce and cheese plus the toppings is much stronger than the yeast and so you don't notice it as much.

Hah, that could be it. I was thinking about that, but thought, naaah. I'm going to try again using the pizza dough for the bread. See if that is the case. If it is, then I am NOT baking anymore homemade bread :o) Thanks, Jane!!!! :o) Lynn Jane wrote: My guess would be that with the bread the only thing there is flour and yeast, but when you do the pizza the smell of the sauce and cheese plus the toppings is much stronger than the yeast and so you don't notice it as much. Jane marysaerie <marysaerie@stny.rr.com> wrote: Lynn, Could it be that you are mixing the pizza dough more thoroughly because there is less of it? Maybe if you tried mixing the yeast in just a small amount of the bread dough, then adding the rest of the ingredients slowly that would help.....??? Other than that, I don't have a clue... Mary ----- Original Message ----- From: Lynn Vondran To: padutch-life@rootsweb.com Sent: Wednesday, August 15, 2007 7:25 PM Subject: Re: [PD-LIFE] Bread Hi Anna, No, the yeast is perfectly alive, and well :o) It's after it bakes, that I can still smell and taste the yeast so strongly whenever I bake BREAD. Like I said, I can't taste it or smell it when I make pizza. I've even tried making a loaf out of the pizza dough I make, and I still taste and smell it strongly. You know what? It could be that, I don't know. But, that could be my problem, though I do LOVE homemade breads, just not mine, unless I make that recipe you gave us from the Rabbit Hill Inn. :o) Lynn Anna wrote: Lynn, Are you saying that the bread is not rising? When you put the yeast to the warm water you can try adding a 1/4 tsp. sugar to it to promote the growth. It should be bubbly when adding it to the ingredients. If not, check that your yeast has not expired. Warm water means just that, not hot which kills the yeast. Gosh, I like the smell of the yeast as the bread bakes. Do your allergies and sensitivities cause you to disdain it?

Thanks Mary. No, that can't be it, because I already mix it in a small amount and really mix it up before adding the rest of the flour. So, I don't know. I did give up for a while, but I might just try it again. I've gotten to the point where I hardly eat bread at all, but I love homemade bread, just don't know why I can't make it that I don't taste and smell the yeast. It's a puzzle :o) Thanks anyway, I appreciate all of you trying to figure this one out for me. There were some dough things that came out o-kaaaaaay, but like Anna said, maybe it's just my extreme smeller and taste buds_that could very well be. :o( :o) Lynn ----- Original Message ----- From: marysaerie To: padutch-life@rootsweb.com Sent: Thursday, August 16, 2007 5:49 AM Subject: Re: [PD-LIFE] Bread Lynn, Could it be that you are mixing the pizza dough more thoroughly because there is less of it? Maybe if you tried mixing the yeast in just a small amount of the bread dough, then adding the rest of the ingredients slowly that would help.....??? Other than that, I don't have a clue... Mary ----- Original Message ----- From: Lynn Vondran To: padutch-life@rootsweb.com Sent: Wednesday, August 15, 2007 7:25 PM Subject: Re: [PD-LIFE] Bread Hi Anna, No, the yeast is perfectly alive, and well :o) It's after it bakes, that I can still smell and taste the yeast so strongly whenever I bake BREAD. Like I said, I can't taste it or smell it when I make pizza. I've even tried making a loaf out of the pizza dough I make, and I still taste and smell it strongly. You know what? It could be that, I don't know. But, that could be my problem, though I do LOVE homemade breads, just not mine, unless I make that recipe you gave us from the Rabbit Hill Inn. :o) Lynn Anna wrote: Lynn, Are you saying that the bread is not rising? When you put the yeast to the warm water you can try adding a 1/4 tsp. sugar to it to promote the growth. It should be bubbly when adding it to the ingredients. If not, check that your yeast has not expired. Warm water means just that, not hot which kills the yeast. Gosh, I like the smell of the yeast as the bread bakes. Do your allergies and sensitivities cause you to disdain it? ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Thanks for the education, Richard. I don't believe my dad knew he had a diphthong in his vocabulary and would have been embarrassed to have it show in public! Smiles, Anna -----Original Message----- From: padutch-life-bounces@rootsweb.com [mailto:padutch-life-bounces@rootsweb.com] On Behalf Of Richard Emlin Reed Sent: Wednesday, August 15, 2007 9:20 PM To: padutch-life@rootsweb.com Subject: Re: [PD-LIFE] German Letter V The diphthong "th" is very rare in German; and, where it appears, is pronounced "t". The German word for thousand is tausand. Thron is the German word for throne; it is pronounced "trone". Most of the words spelled with the diphthong are of foreign (to German) extraction. Richard Emlin Reed Wesley Chapel, FL ----- Original Message ----- From: "Del Bristol" <bristol@wcnet.org> To: <padutch-life@rootsweb.com> Sent: Wednesday, August 15, 2007 7:13 PM Subject: Re: [PD-LIFE] German Letter V > My dad was first generation American, both his parents came from Germany. > He always pronounced 'th' as 't' as in tousand for thousand (spell check > keeps correcting me!). I miss hearing him speak. Smiles, Anna > > -----Original Message----- > From: padutch-life-bounces@rootsweb.com > [mailto:padutch-life-bounces@rootsweb.com] On Behalf Of > bubbles531@comcast.net > Sent: Wednesday, August 15, 2007 3:20 PM > To: PADUTCH-LIFE rootsweb; rvuxta@charter.net > Subject: [PD-LIFE] German Letter V > > Hi Ron, my sister-in-law is German. Her family came to America in 1954. > She still pronounces > her v's as w's & vice versa. So it's not a speech impediment. It's not > as > noticible after all this > time, maybe it's because we're used to it. > > Linda > > ------------------------------- > To unsubscribe from the list, please send an email to > PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to > PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Good morning to all.. I'm looking for a good Oatmeal muffin recipe. Hope one 's you all can give me one.. Barb

Lynn, Could it be that you are mixing the pizza dough more thoroughly because there is less of it? Maybe if you tried mixing the yeast in just a small amount of the bread dough, then adding the rest of the ingredients slowly that would help.....??? Other than that, I don't have a clue... Mary ----- Original Message ----- From: Lynn Vondran To: padutch-life@rootsweb.com Sent: Wednesday, August 15, 2007 7:25 PM Subject: Re: [PD-LIFE] Bread Hi Anna, No, the yeast is perfectly alive, and well :o) It's after it bakes, that I can still smell and taste the yeast so strongly whenever I bake BREAD. Like I said, I can't taste it or smell it when I make pizza. I've even tried making a loaf out of the pizza dough I make, and I still taste and smell it strongly. You know what? It could be that, I don't know. But, that could be my problem, though I do LOVE homemade breads, just not mine, unless I make that recipe you gave us from the Rabbit Hill Inn. :o) Lynn Anna wrote: Lynn, Are you saying that the bread is not rising? When you put the yeast to the warm water you can try adding a 1/4 tsp. sugar to it to promote the growth. It should be bubbly when adding it to the ingredients. If not, check that your yeast has not expired. Warm water means just that, not hot which kills the yeast. Gosh, I like the smell of the yeast as the bread bakes. Do your allergies and sensitivities cause you to disdain it? ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

My guess would be that with the bread the only thing there is flour and yeast, but when you do the pizza the smell of the sauce and cheese plus the toppings is much stronger than the yeast and so you don't notice it as much. Jane marysaerie <marysaerie@stny.rr.com> wrote: Lynn, Could it be that you are mixing the pizza dough more thoroughly because there is less of it? Maybe if you tried mixing the yeast in just a small amount of the bread dough, then adding the rest of the ingredients slowly that would help.....??? Other than that, I don't have a clue... Mary ----- Original Message ----- From: Lynn Vondran To: padutch-life@rootsweb.com Sent: Wednesday, August 15, 2007 7:25 PM Subject: Re: [PD-LIFE] Bread Hi Anna, No, the yeast is perfectly alive, and well :o) It's after it bakes, that I can still smell and taste the yeast so strongly whenever I bake BREAD. Like I said, I can't taste it or smell it when I make pizza. I've even tried making a loaf out of the pizza dough I make, and I still taste and smell it strongly. You know what? It could be that, I don't know. But, that could be my problem, though I do LOVE homemade breads, just not mine, unless I make that recipe you gave us from the Rabbit Hill Inn. :o) Lynn Anna wrote: Lynn, Are you saying that the bread is not rising? When you put the yeast to the warm water you can try adding a 1/4 tsp. sugar to it to promote the growth. It should be bubbly when adding it to the ingredients. If not, check that your yeast has not expired. Warm water means just that, not hot which kills the yeast. Gosh, I like the smell of the yeast as the bread bakes. Do your allergies and sensitivities cause you to disdain it? ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message --------------------------------- Need a vacation? Get great deals to amazing places on Yahoo! Travel.

The diphthong "th" is very rare in German; and, where it appears, is pronounced "t". The German word for thousand is tausand. Thron is the German word for throne; it is pronounced "trone". Most of the words spelled with the diphthong are of foreign (to German) extraction. Richard Emlin Reed Wesley Chapel, FL ----- Original Message ----- From: "Del Bristol" <bristol@wcnet.org> To: <padutch-life@rootsweb.com> Sent: Wednesday, August 15, 2007 7:13 PM Subject: Re: [PD-LIFE] German Letter V > My dad was first generation American, both his parents came from Germany. > He always pronounced 'th' as 't' as in tousand for thousand (spell check > keeps correcting me!). I miss hearing him speak. Smiles, Anna > > -----Original Message----- > From: padutch-life-bounces@rootsweb.com > [mailto:padutch-life-bounces@rootsweb.com] On Behalf Of > bubbles531@comcast.net > Sent: Wednesday, August 15, 2007 3:20 PM > To: PADUTCH-LIFE rootsweb; rvuxta@charter.net > Subject: [PD-LIFE] German Letter V > > Hi Ron, my sister-in-law is German. Her family came to America in 1954. > She still pronounces > her v's as w's & vice versa. So it's not a speech impediment. It's not > as > noticible after all this > time, maybe it's because we're used to it. > > Linda > > ------------------------------- > To unsubscribe from the list, please send an email to > PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to > PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message

Well scratch that idea.But I'm glad our ancestors were ship board acquaintences. Anna in AZ ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour

In a message dated 8/15/2007 8:34:53 PM Eastern Standard Time, abenn5630@aol.com writes: Joan, No I mean, did William Penn send his agents into Germany and recruit people to come to America to settle his lands. Perhaps some of these people came over on the Molly. Maybe your ancestor and mine knew each other and came together. My Wieders, spelling now, came from Adelshofen . The next Wieder came in 1740 and settled in Lehigh Co. Pa. Anna in AZ William Penn certainly invited/recruited the Germans to come to Pennsylvania -- especially those who had been persecuted in Europe. Nothing on the ship list states anything other than the Molly passengers were Palatines. Ulrich Leip and Hans Leip (LEIB) both appear on the census list to pay the "Protection Fee" in Freisenheim. Friesenheim is 5 miles north of Ludwigshafen, Germany on the west bank of the Rhine opposite Mannheim on the east bank. The LEIPs were among families of Swiss Mennonites who were encouraged to settle in the Freisenheim area to help reconstruct the villages after the 30 Years War after Ludwig's Edict of Tolerance in 1664. Joan ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour

Joan, No I mean, did William Penn send his agents into Germany and recruit people to come to America to settle his lands. Perhaps some of these people came over on the Molly. Maybe your ancestor and mine knew each other and came together. My Wieders, spelling now, came from Adelshofen . The next Wieder came in 1740 and settled in Lehigh Co. Pa. Anna in AZ ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour

Hi Anna, No, the yeast is perfectly alive, and well :o) It's after it bakes, that I can still smell and taste the yeast so strongly whenever I bake BREAD. Like I said, I can't taste it or smell it when I make pizza. I've even tried making a loaf out of the pizza dough I make, and I still taste and smell it strongly. You know what? It could be that, I don't know. But, that could be my problem, though I do LOVE homemade breads, just not mine, unless I make that recipe you gave us from the Rabbit Hill Inn. :o) Lynn Anna wrote: Lynn, Are you saying that the bread is not rising? When you put the yeast to the warm water you can try adding a 1/4 tsp. sugar to it to promote the growth. It should be bubbly when adding it to the ingredients. If not, check that your yeast has not expired. Warm water means just that, not hot which kills the yeast. Gosh, I like the smell of the yeast as the bread bakes. Do your allergies and sensitivities cause you to disdain it?

Hi Ron, my sister-in-law is German. Her family came to America in 1954. She still pronounces her v's as w's & vice versa. So it's not a speech impediment. It's not as noticible after all this time, maybe it's because we're used to it. Linda

I have used powdered buttermilk in bread and other baking successfully for years. The brand is Saco in a buttermilk yellow container. It can get hard so you will want to keep it in a tight container and keep the inside liner in place. Smiles, Anna -----Original Message----- From: padutch-life-bounces@rootsweb.com [mailto:padutch-life-bounces@rootsweb.com] On Behalf Of Jane Unger Sent: Tuesday, August 14, 2007 8:03 PM To: pigeonrock@earthlink.net; padutch-life@rootsweb.com Subject: Re: [PD-LIFE] Bread Much easier than yeast bread, and a lot faster. I learned to make it when I spent some time in Ireland back in the mid 70s. Irish Soda Bread 2 cups all purpose flour (can use part whole wheat) 2 Tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 Tablespoons butter 3/4 cup plus 2 Tablespoons buttermilk (or soured milk) 1/2 cup currants (optional, but nice if you're using this for breakfast) In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut the butter into the flour mixture with a pastry blender or 2 knives. Add the buttermilk and mix thoroughly into a soft dough. Add the currants if you're using them. Knead the dough on a lightly floured board about 3 minutes or until smooth. Form the dough into a 7 inch flat round and place in a lightly oiled cake tin. Cut a cross about 1/2 inch deep in the center of the round. Bake in a 375 degree oven for 40 minutes. Cool on a wire rack. Enjoy. Best eaten within a day or two, but that's not usually a problem around here. Jane Cathy Raber <pigeonrock@earthlink.net> wrote: Jane, Would you perhaps have a recipe? Is it hard to do? I'm sure that Lynn & I are NOT the only ones. Thanks, Cathy > [Original Message] > From: Jane Unger > To: > Date: 8/14/2007 8:07:48 AM > Subject: Re: [PD-LIFE] Bread > > Irish Soda Bread doesn't have any yeast and can be made with white or whole wheat flour. It is a little heavier, but really yummy. > Jane > > Lynn Vondran wrote: > Hi Barb and Anyone else, > I have a lot of bread recipes, but do you happen to have any bread that is NOT made with yeast? Now, I''m NOT talking about zucchini, pumpkin, etc. kinds of breads. I'm talking about regular bread, bread. > Thanks! > Lynn > PS Remember, NO yeast, if you have one. I'm also not talking about Indian Fry Bread, either. There just has to be a BREAD, bread out there that doesn't use yeast to make it rise. > > > > > Barb wrote: > I was taught to make home made bread using a x large pan when I was 8 years > old Mom never measured anything either . Everything turns out great you > know from the feel of it when you have enough four making bread.. :) > > ------------------------------- > To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > > > > --------------------------------- > Be a better Heartthrob. Get better relationship answers from someone who knows. > Yahoo! Answers - Check it out. > > ------------------------------- > To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message --------------------------------- Got a little couch potato? Check out fun summer activities for kids. ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

My dad was first generation American, both his parents came from Germany. He always pronounced 'th' as 't' as in tousand for thousand (spell check keeps correcting me!). I miss hearing him speak. Smiles, Anna -----Original Message----- From: padutch-life-bounces@rootsweb.com [mailto:padutch-life-bounces@rootsweb.com] On Behalf Of bubbles531@comcast.net Sent: Wednesday, August 15, 2007 3:20 PM To: PADUTCH-LIFE rootsweb; rvuxta@charter.net Subject: [PD-LIFE] German Letter V Hi Ron, my sister-in-law is German. Her family came to America in 1954. She still pronounces her v's as w's & vice versa. So it's not a speech impediment. It's not as noticible after all this time, maybe it's because we're used to it. Linda ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Lynn, Are you saying that the bread is not rising? When you put the yeast to the warm water you can try adding a 1/4 tsp. sugar to it to promote the growth. It should be bubbly when adding it to the ingredients. If not, check that your yeast has not expired. Warm water means just that, not hot which kills the yeast. Gosh, I like the smell of the yeast as the bread bakes. Do your allergies and sensitivities cause you to disdain it? Smiles, Anna -----Original Message----- From: padutch-life-bounces@rootsweb.com [mailto:padutch-life-bounces@rootsweb.com] On Behalf Of Lynn Vondran Sent: Wednesday, August 15, 2007 10:51 AM To: padutch-life@rootsweb.com Subject: Re: [PD-LIFE] Bread Okay, so what am I doing wrong with the yeast? Most times, with the exception of when I made that GREAT bread recipe that Anna Bristol shared with us, which I will post again. This is how I have it in THE MANUAL: RABBIT HILL INN OATMEAL-MOLASSES BREAD (from the DAIRY HOLLOW HOUSE SOUP & BREAD: A COUNTRY INN COOKBOOK by Crescent Dragonwagon) (is that a name or what!? Anna & Del Bristol writes: The inn is in Lower Waterford, Vermont. The syrup is intensely flavored on its own, but in breads like these it adds sweetening more dimensional than sugar or honey. Toast it and add jam, melt a slice of Swiss cheese on it, or make an egg salad sandwich using it. I brush the tops with butter when it's out of the oven. No need to call family when it's ready...their noses tell them!) 2 cups water (boiling) 1 cup quick-cooking oatmeal 1 ½ T butter 1 T active dry yeast ½ cup lukewarm water ½ cup blackstrap molasses (you can use regular) 2 tsp. salt 4 ½ to 5 cups all-purpose flour (you can substitute 2 cups whole wheat flour, I do, and also use oatmeal bran and wheat bran in lieu of ¼ cup of the flour) *Pour boiling water over oatmeal and butter in a large bow, let stand 30 minutes. *Sprinkle the yeast over the lukewarm water, in a small bowl. *Let stand 5-10 minutes to dissolve. *Add the yeast, molasses and salt to the oatmeal mixture and stir well. *Stir in enough flour to make a kneadable dough (I had to add another full cup of flour and it was a soft ball). *Knead dough 8-10 minutes on a lightly floured surface until smooth and elastic. *Oil the big bowl, add the dough, and turn to coat. *Cover with a clean cloth and let rise until doubled in bulk, about 1½ hours. *Oil 2 loaf pans. *Punch dough down and divide in half. Shape dough and place in prepared pans. Cover and let rise until doubled in bulk, about 40 minutes. About 30 minutes into the final rise, set oven to 375 degrees. *Bake bread until crusty, about 35 minutes. Turn loaves out of the pans onto wire racks and let cool. It is soooooo good!!! I gave some to the neighbors, and they just loved it. Anyway, with the exception of that and the pizza dough I make, there is ALways a very strong, sickening smell of yeast after baking it. Anyone know how NOT to have that? Thanks for ANY suggestions of what I am doing wrong, or of how to prevent that. :o) Lynn PS Also, still looking for a tried and true recipe for using this Matzo Meal I bought. Thanks!!! I'm not into soup dumplings. Jane wrote: I've made Challah for years, but that has lots of yeast in it. I think it's because it has several eggs and that makes it harder to rise. ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

In a message dated 8/15/2007 6:16:34 PM Eastern Standard Time, abenn5630@aol.com writes: Does anyone know if these people who came on the Ship Molly were recruited? Anna- Do you mean in the sense of a wealthy merchant commissioning the ship to bring a group of workers over? To my knowledge that wasn't the case with the Molly in 1727. Joan ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour

Sorry that was The Making of Pennsylvania link :o) I was thinking Pennsylvania, and typing America :o) Lynn ----- Original Message ----- From: Lynn Vondran To: padutch-life@rootsweb.com Sent: Wednesday, August 15, 2007 6:49 PM Subject: Re: [PD-LIFE] Link for The Making of Pennsylvania book postings Yes, that did help a lot :o) I am saving the pages, but reading as I go. Thanks for the link!!! :o) Lynn Mary submitted: The Making of America Link: http://www.midatlanticarchives.com/more_dbs.htm ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Yes, that did help a lot :o) I am saving the pages, but reading as I go. Thanks for the link!!! :o) Lynn Mary submitted: The Making of America Link: http://www.midatlanticarchives.com/more_dbs.htm