Genie's Southern Kitchen

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From:

lindah© (Original Message)

Sent: 7/18/2005 11:07 PM

Bread Freshness

When you go to buy bread in the grocery store, have you ever wondered
which is the freshest, so you "squeeze" for freshness or softness.

Did you know that bread is delivered fresh to the stores five days a week?

Monday, Tuesday, Thursday, Friday and Saturday. Each day has a different
color twist tie. They are:

Monday - Blue
Tuesday - Green
Thursday - Red
Friday - White
Saturday - Yellow

So if today was Thursday, you would want red twist tie - not white which
is Friday's (almost a week old)!
The colors go alphabetically by color Blue - Green - Red - White -
Yellow, Monday through Saturday. Very easy to remember.

I thought this was interesting. I looked in the grocery store and the
bread wrappers DO have different twist ties, and even the one with the
plastic clips have different colors. You learn something new everyday!!!
Enjoy fresh bread when you buy bread with the right color on the day you
are shopping

From:

Genie· (Original Message)

Sent: 7/30/2005 1:15 PM

When baking bread, you get a finer texture if you use milk. Water makes a coarser bread.

From:

Genie· (Original Message)

Sent: 9/2/2005 8:11 PM

TIPS FOR HOME-BAKED BREAD:

If you'll be using your bread within a few days, wrap the
loaf so that it's airtight and store at room temperature.

If the loaf is made with perishable ingredients, like meat
or cheese, wrap the bread and store it in the refrigerator.
Breads that aren't made with perishable ingredients should
not be stored in the refrigerator; it will make the bread
become stale more quickly.

If you'll be keeping your bread for more than a few days,
seal the loaf in a freezer-proof bag. The bread will keep
in the freezer for up to 3 months.

Thawing frozen bread will take about 2 to 3 hours at room
temperature. If you slice your bread before freezing, you
can toast it straight out of the freezer.

To warm bread, wrap loaf in foil and heat in a 350-degree
oven for 15 to 30 minutes. Unwrap bread in the last 5 minutes
to produce a crisp crust. Thaw frozen bread thoroughly before
warming in oven.

From:

NeesieL (Original Message)

Sent: 1/10/2006 6:56 PM

About Quick Breads
As their name suggests, quick breads are just that-fast and very easy
to make. Quick breads range from pancakes to tender, flaky biscuits
to moist, rich nut breads.

Quick-acting baking powder rather than slower-acting yeast is the
leavening agent for quick breads. It consists of an acid, such as
cream of tartar, and an alkali, such as baking soda, which react with
one another in the presence of moisture to form a gas. In batter or
dough this gas forms tiny bubbles that expand quickly, creating the
structure of the quick bread. To be sure it is always fresh, purchase
only a small quantity of baking powder at a time.

BAKING TIPS

Use shiny pans and cookie sheets, which reflect heat, for golden,
delicate and tender crusts on muffins, coffee cakes and nut breads.

Grease only the bottoms of muffin cups; muffins will then be nicely
shaped and have no rim around the top edge.

Grease only the bottoms of loafpans for fruit or nut breads. The
ungreased sides provide a surface for the batter to cling to while
rising during baking, which helps form a gently rounded top.

Cool nut breads completely before slicing to prevent crumbling. Cut
with a sharp, thin-bladed knife, using a light sawing motion.

Source: Betty Crocker's Cookbook, 6th Edition

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