[Sca-cooks] prep and staging fresh bread at feasts

[Kathleen A Roberts]

On Thu, 02 Dec 2004 09:54:43 -0500
  "Lonnie D. Harvel" <ldh at ece.gatech.edu> wrote:
> 
> Anyone up to giving a blow-by-blow?

i can't give a blow by blow, but i have a hint or two...

first, don't let them fill up on bread at the feast. ;) 
 send it out with a course, not as a pacifier.

get volunteers.  i have two ladies, each doing 15 loaves, 
one doing white and one doing dark.  i am doing 15 loaves 
of oatmeal/rosemary (my special recipe...people like it 
here).  a friend at work bakes decorative breads with her 
mother.  she's in as well.   we have 50 tables or so.  i 
will have to fill in with some store bought but....

personally, i use my breadmaker, set it on dough, and go 
about my business.  then i form the dough, let it rise and 
bake.  if i don't use the breadmaker, my bread comes out 
like cannonballs.  when i do, it works well.

cailte


network, network, network!


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
University of New Mexico
Office of Freshman Admisions
Administrative Asst. II
505-277-6249