[Sca-cooks] question about breads

[Huette von Ahrens]

I make a wicked sour dough rye and an evil pumpernickel.  Commercial breads, I love FRANCISCO
Bavarian Dark Wheat Dinner Rolls.  Just yummy!

Huette 

--- Sue Clemenger <mooncat at in-tch.com> wrote:

> Poor kiddo! That must be really frustrating--I know that sort of 
> restriction can really limit food choices.
> I volunteer to eat your share for you, how's that? <weg>
> If we were really mean, we could torture Ranvaig, and play "what's your 
> favorite kind of bread?" <g>
> I have a couple.  One is the whole wheat bread made by Great Harvest, 
> and the other is a challah made with cardamom, made by me....mmmm.....
> --maire, in a mood to tease ;-P
> 
> Sharon Palmer wrote:
> >>
> >> I know that I grew up with something we called "cinnamon toast", which 
> >> was white bread toasted
> >> and, while still hot, spread with butter and then had cinnamon and 
> >> white sugar strewn on it.
> > 
> > 
> > <whimper>  My doctor has put me on a gluten free diet and I am LUSTING 
> > for good bread.
> > 
> > Ranvaig
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
> 


Remember that while money talks, chocolate sings.

__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around 
http://mail.yahoo.com