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In this Issue:

EVENTS FOR 2003

The following class 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).

GETTING STARTED

BEYOND BREAD II

The November 17 class will focus on PIE CRUST using  a food processor, as well as fun Thanksgiving Recipes using pressure cookers.

The topic for the December 8 class has not yet been decided upon - but, it will be delicious!

COOKING UNDER PRESSURE

In this class, you will learn to use your Kuhn Rikon pressure cooker to cook whole chicken, chicken pot pie, smothered pot roast, garlic green beans, Cuban black beans and rice, barbeque chicken with braised potatoes, blueberry bread pudding, and cheesecake.

CO-OP ORDERS AND DELIVERIES SCHEDULED

The next Co-op Deliveries have been scheduled for February 2004:

If you do not yet belong to a co-op, please go to www.breadbeckers.com/coops.htm to see a list of the locations we serve.  Please click on the links on that page to send us an e-mail requesting information about a specific co-op.

RECIPES

APPLESAUCE

Optional Items to Taste:

Place the apples, cinnamon, allspice, and the liquid in your Kuhn Rikon pressure cooker.  Lock the lid in place and over high heat bring to the second red ring.  As soon as the second red ring is reached, immediately turn off heat and allow the pressure to drop naturally.  Do not attempt to use a quick pressure-release method as the apple sauce may sputter through the vent. 

Leave applesauce chunky, or puree it in a food processor.  Stir in lemon zest, lemon juice, and honey to taste.

Cinnamon - Apple Roll Ups

  1. Prepare Zojirushi bread dough. (This is great when you set the bread machine on the dough cycle using the timer so that you have dough ready and waiting for you first thing in the morning.)
  2. Divide dough in half.
  3. Roll the first ball of dough into a circle.
  4. Spread with 2 Tbs. softened butter.
  5. Drizzle very lightly with a mild honey (such as Sage or Tupelo).
  6. Sprinkle with 1/3 cup of Sucanat.
  7. Sprinkle lightly with cinnamon and nutmeg (nutmeg is optional).
  8. Sprinkle with dehydrated apple powder.
  9. Sprinkle with rolled oats.
  10. Sprinkle with dried coconut or your favorite nut (optional).
  11. Cut into 12 wedges – and roll up like a crescent roll.
  12. Place on greased cookie sheet.
  13. Let rise until double in size (about 45 minutes).
  14. Bake at 400 for 15-20 minutes.

Repeat steps 3-14 for second ball of dough as well.

PAST ISSUES

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