[Sca-cooks] Beef stew- redaction question

[Terry Decker]

Homemade bread tends to be yeast, water,salt and flour with some sweetners
or enriching agents added to improve it.  Commercial mass production bread
has a number of other ingredients to help retain moisture and is probably
higher in starch.  I would try this recipe with a basic bread made with high
gluten flour to see if it improves the product.

Bear


-----Original Message-----


>I have made this more or less you way and also with home made bread using
>half whole wheat flour and half bread flour. The home made bread thickened
>the sauce a lot, but it wasn't sticky-gooey. I always meant to try it again
>with less bread, (but we never go to make the stew at Gulf War this
year)...
>
>The time I made this recipe with store bought wheat bread turned out more
>gelatinous as yours did. I am not quite sure what is different between the
>two types of bread, but I much preferred the home made bread version (as
did
>everyone else). I have made it with bread crumbs as well and get the more
>sticky broth.
>
>Caitlin of Enniskillen