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In this Issue:

• EVENTS FOR 2002 UPDATED
• RECIPES - CRYSTAL CRUSTED LIME CAKE
• PAST ISSUES

EVENTS FOR 2002 POSTED TO WEB SITE

The EVENTS page on our web site has been updated for Trouble Shooting 101, Getting Started, and Cooking Under Pressure Classes.

The following classes will be held, at our store, on the dates indicated.  Classes are free, but space is limited!  Reservations are required!  Call 770-516-5000 (xt10) to reserve your seats (Grown-ups only, no child care/play areas available).

Trouble Shooting 101     Wednesday May 1, 2002   10:00AM - Noon
Getting Started          Wednesday May 8, 2002   10:00AM - 1:30PM
Getting Started           Tuesday May 14, 2002   10:00AM - 1:30PM
Trouble Shooting 101    Wednesday May 15, 2002   10:00AM - Noon
Cooking Under Pressure  Wednesday May 22, 2002   10:00AM - 1:00PM

Go to www.breadbeckers.com/classes.htm  to see the class outline.

Trouble Shooting 101

• Are you having trouble learning how to use your new machines?

• Are you having trouble knowing if you have enough flour or have kneaded long enough?

• Are you having trouble getting your bread to rise? Or is your bread falling?

If you answered yes to any of these questions, then this is the class for you.

Class dates:

Wednesday, May 1st from 10:00 – 12:00

Wednesday, May 15th from 10:00 – 12:00

Call 770-516-5000 (ext 10) to pre-register.  Classes are limited to 10 each!  Don't delay!

A FREE hands on class to teach you how to use your machines and how to make the recipes that your family will love.

Choose from the following, the recipe that you would like to work on at the class:

• Sandwich Bread (loaves or dinner rolls)

• French Bread

• Tortilla’s

What you will need to bring:

• Your grain mill.

• Your mixer (DLX, Dimension, Bosch, or Kitchen Aide)

• The ingredients you will need to make your recipe.

Class schedule:

1. Start by grinding the wheat and speaking a little about the mills.

2. We will then mix up the dough and talk about different mixers.

3. At this point you will have the choice of forming your bread and baking it at our store, or taking your dough home.

RECIPES

CRYSTAL CRUSTED LIME CAKE

• 2 egg whites, room temperature*
• ½ t baking powder
• 1 C soft wheat flour
• ¾ C sucanat w/ honey
• 1 T grated lime peel (or lemon)
• 1 t baking powder
• ¼ t salt
• 1/3 C milk
• ¼ C butter
• 2 T lime juice

Topping:

• ¼ C sucanat w/ honey
• 1 T lime juice

1. Heat oven to 350, spray 9 inch (round) cake pan with Pam, sprinkle lightly with flour.
2. In small bowl, combine egg whites and ½ t baking powder; beat until stiff. Set aside.
3. In large bowl, combine flour and all remaining cake ingredients, mix at low speed until moistened. Beat 2 minutes at medium speed. Gently fold in stiff egg whites into batter. Pour in sprayed pan.
4. Bake at 350 for 27-35 minutes, or until center comes out clean.
5. In small bowl, combine topping ingredients and spread over hot cake. Cool cake in pan or wire rack. (30 min should do)

TIP: * For a higher volume, bring egg whites to room temperature before beating. Set bowl of egg white in another large bowl of very warm water, stir gently for 2-3 minutes.  Rebekah Holcombe

PAST ISSUES

Past issues of eBread can be found on our web site at  www.breadbeckers.com/ebread.htm