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In this Issue:
EVENTS FOR 2004 (Go to www.breadbeckers.com/events.htm for a complete listing)
The following class will be held, at our store, on the dates indicated. 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: (These classes are free)
BEYOND BREAD II: (These classes are $5/person)
The March 8 class will focus on "Breakfast".
COOKING UNDER PRESSURE: (These classes are free)
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.
MAY 2004
AUGUST 2004
NOVEMBER 2004
RECIPES (Go to www.breadbeckers.com/recipes.htm for more recipes)
Wiser Choice Substitutions
Sweeteners:
Sucanat / richer flavor, darker color = Brown Sugar
Sucanat with Honey / light, sweet flavor, lighter color = White Sugar
Powdered Sucanat with Honey = Powdered Sugar
Substitute sucanat and sucanat with honey one for one in recipes calling for brown sugar (sucanat), white sugar (sucanat with honey) or some of both. In some recipes, such as Oatmeal Cookies, I’ll use all sucanat for both the white sugar and brown sugar because I like the richer flavor of the sucanat.
Sucanat with honey may be powdered in a blender or the “Insta-Blend” (blender) to use as powdered sugar for icings. The icing will be a light golden color. DO NOT USE YOUR GRAIN MILL TO POWDER THE SUCANAT WITH HONEY!
Honey
When substituting honey for sugar in baked goods such as cakes and quick bread, you usually want to decrease the honey by at least 1/2.
In yeast breads, I usually use equal amounts of honey for sugar and just increase the flour a little
Flour Substitutions:
All-Purpose Flour or Whole Wheat Pastry Flour:
For cakes and cookies, use Soft White Wheat flour in place of All-Purpose Flour or Whole Wheat Pastry Flour. Increase by 1/2 cup for every 2-3 cups of flour called for in the recipe.
Self-Rising Flour: For Every 2 cups of Self-Rising Flour, Combine:
2 1/2 cups Soft White Wheat Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
Bisquik:
To above flour mixture, cut in 5 Tbs. Butter, then use as directed in recipes calling for Bisquik.
Graham Cracker Crust:
Combine:
1/2 cup Soft White Wheat Flour
1/2 cup Sucanat
Cut in:
2 Tbs. Butter
Margarine or Shortening (Crisco):
Always use Butter in place of Margarine or Shortening.
1 stick = 1/2 cup or 1/4 pound
1 stick = 8 Tbs.
1/3 cup Butter = 5 Tbs.
Sweetened Condensed Milk:
1/2 cup Regular Nonfat Dry Milk
1/3 cup Boiling Water
3 Tbs. Melted Butter
2/3 cup Sucanat with Honey OR 1/3 cup Mild Honey (Sage or Tupelo)
Blend until smooth. Store in the refrigerator.
Yields: 1 1/4 cups OR 1 Can
Buttermilk:
For every 1 cup of Buttermilk called for in a recipe use:
1 cup of Regular Milk (can also use Soy milk, Rice milk, or Almond milk)
1 Tbs. Vinegar
Past issues of eBread can be found on our web site at www.breadbeckers.com/ebread.htm
The Bread Beckers' Store is located at: 305 Bell Park Dr, Woodstock GA 30188