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Book Description A is for amaranth, b for barley. Or buckwheat. Look for corn, millet, oats, quinoa, rice, rye, and teff as well. Wheat and wild rice bring up the rear, along with a handful of specialty flours. Such are the base ingredients in Beth Hensperger's inspiring The Pleasure of Whole Grain Breads. You may recognize Hensperger as the author of The Bread Bible, The Pleasures of Whole Grain Breads Authors: Beth Hensperger Date: October 1999 ISBN: 0811814556 Publisher: Chronicle Books Paperback |
Storing Bread
Recipe from: The Pleasures of Whole Grain Breads by Beth Hensperger Cookbook Heaven at Recipelink.com Whole-grain loaves have a good shelf life and do not go stale quickly. They generally stay moist for about three days. Store enclosed in plastic wrap, at room temperature. Sweet breads and breads containing cheese fillings or dairy products should be refrigerated. To freeze bread, wrap first in plastic wrap, then in a layer of aluminum foil (to prevent freezer burn). Or, wrap in a double layer of lock-top plastic freezer bags. It must be completely cool, or the center will freeze solid and later defrost into a soggy mass. Label and date the package. Freeze two to three months. To thaw frozen bread, defrost in the wrapping at room temperature for at least three hours, shaking out any accumulated ice crystals. Unwrap and reheat at the temperature at which the bread was baked for about eight to ten minutes. Bread may be refreshed or thawed in a 325 degrees F oven for twenty to forty minutes, or until heated through. If the bread is unwrapped, the crust will crisp. Rolls are best reheated wrapped since they tend to dry out more quickly than loaves More From This Book: |
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