SC - MEXICAN CHOCOLATE BREAD

[Catherine Deville]

> Lady Celia,
> If you cann't get mexican chocolate tablets down there, please get me
your
> address and I will send to you.  Substitution ~ I cann't comprehend would
be
> nearly as good as the real thing.
> Olwen

Thank you for the kind offer mi'Lord... when I get a chance to try and shop
for these, if I can't find them, I'll give you a shout and a holler <g>.

Thanks so much to all those who answered my questions about the salt
content and substitution ideas.  They were generally helpful.  I knew that
the salt and sugar were related in controlling the yeast growth and the
quality of the bread, and thus important (from my own bread machine books)
but I hadn't gotten down exactly how yet.  I'm ordering two books on
cooking chemistry which I am sure will help in the future (once I get time
to read them) to help me understand many of the things that I have a simple
grasp of but would like to fill in the details on.   All of your
information was terribly helpful in that area and much appreciated.

I remain, in service to Meridies,
Lady Celia des L'archier