I thought there would be some type of Jewish bread and East Indian bread..challah? Smiles, Anna -----Original Message----- From: padutch-life-bounces@rootsweb.com [mailto:padutch-life-bounces@rootsweb.com] On Behalf Of Lynn Vondran Sent: Monday, August 13, 2007 8:37 PM To: padutch-life@rootsweb.com Subject: [PD-LIFE] Bread 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

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. Jane Del Bristol <bristol@wcnet.org> wrote: I thought there would be some type of Jewish bread and East Indian bread..challah? Smiles, Anna -----Original Message----- From: padutch-life-bounces@rootsweb.com [mailto:padutch-life-bounces@rootsweb.com] On Behalf Of Lynn Vondran Sent: Monday, August 13, 2007 8:37 PM To: padutch-life@rootsweb.com Subject: [PD-LIFE] Bread 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 ------------------------------- 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 --------------------------------- Boardwalk for $500? In 2007? Ha! Play Monopoly Here and Now (it's updated for today's economy) at Yahoo! Games.

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.

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

Go to Google and type in 'unleavened bread'. It will give you a bevy of sites. Mary ----- Original Message ----- From: Del Bristol To: padutch-life@rootsweb.com Sent: Tuesday, August 14, 2007 7:39 PM Subject: Re: [PD-LIFE] Bread I thought there would be some type of Jewish bread and East Indian bread..challah? Smiles, Anna -----Original Message----- From: padutch-life-bounces@rootsweb.com [mailto:padutch-life-bounces@rootsweb.com] On Behalf Of Lynn Vondran Sent: Monday, August 13, 2007 8:37 PM To: padutch-life@rootsweb.com Subject: [PD-LIFE] Bread 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 ------------------------------- 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