Re: [CH] Bread
twodnrth (twodnrth@gte.net)
Sun, 6 Dec 1998 08:37:32 -0600
-----Original Message-----
From: twodnrth <twodnrth@gte.net>
To: Celeste or Dave Anderson <chilehed1@powernet.net>;
Chile-heads@globalgarden.com <Chile-heads@globalgarden.com>
Date: Saturday, December 05, 1998 8:14 PM
Subject: Re: [CH] Bread
>Here is what I got from Styx a good friend-----Ray
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>><<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
> Jim Campbell's SAVINA BREAD
>
>Recipe By : Jim Campbell
>Serving Size : 6 Preparation Time :3:00
>Categories : Bread Chile
>
> Amount Measure Ingredient -- Preparation Method
>- -------- ------------ --------------------------------
> 1 1/2 cups whole wheat flour
> 1 1/2 cups white flour
> 1/2 cup V8 or similar veggie juice
> 1/2 cup water
> 1 tsp salt
> 1 1/2 tbls evaporated dried milk
> 1 1/2 tbls brown sugar
> 1 tbl honey or sorgham
> 1 1/2 tsp fast rise auto bread yeast (2 tsp normal
> yeast)
> 2 tbls butter
> 2 ounces ground dried Red Savina (tm) Habanero (or
more/less)
>
>(all wheat may be used, but not all white- the Savina (tm) seems to go good
>with wheat breads while white has too little flavor for it IMHO) Heat
liquid
>ingredients to about 100 F. Pour into cannister. Put in dry ingredients,
>yeast last. Set machine to desired finish. Done.
>I'll leave it to individuals to try and figure out how to adapt this to
>their own style of breadmaking. Like I said, this is for one of those auto
>bread machines simply becuase I don't know how to bake bread otherwise. If
>it ain't easy, I ain't got time to do it. I'm sure there are lots of
>different herb combinations that could be used as well. Hope you all have
>fun with this!
>- -Jim Campbell Mild to Wild Pepper & Herb Co.
>------------------------------
>
>From: Judy Howle
>Subject:"The Bread"
>
>You don't have to have a breadmaker. A food processor works great. Or, do
>it the old-fashioned way and knead it by hand! If you have a food
>processor just put all the dry ingred. in the proc. and do several pulses
to
>mix them. Then mix the yeast with 1/4 c. water and let it stand for 5 min.
>Put in the egg if called for, yeast, and shortening/oil/butter and any
other
>"wet" ingredients and pulse a few more times. Then turn on processor and
>pour the liquid (usually water) in from the top slowly until the dough
forms
>a ball and cleans the sides. If you add too much water and it's sticky,
>just add a Tbs. or two of flour and go again. Do the reverse if not enough
>water. Dough should be pliable and just slightly sticky but should not
stick
>to your fingers. Shape dough into a ball and put dough into greased bowl
>and let it rise until doubled in volume, covered with plastic wrap.
Probably
>at least 1 hr to 1-1/4 hrs. Punch dough down and knead about 5 times and
>then form into a loaf and put in bread pan sprayed with Pam. Let rise
>again, covered, until doubled, usu. about 45 min. on 2nd rising. Bake at
>350 about 30 min. or until it sounds hollow when tapped and is golden on
>top.
>
>These instructions are for regular bread. Jim might have an opinion on
>whether it would work with "the bread."
>
> WISHING YOU HAPPY HOLIDAYS
> STYX >:o)
>-----Original Message-----
>From: Celeste or Dave Anderson <chilehed1@powernet.net>
>To: Chile-heads@globalgarden.com <Chile-heads@globalgarden.com>
>Date: Saturday, December 05, 1998 7:50 PM
>Subject: [CH] Bread
>
>
>This message arrived at the same time as 2 pounds of Jim Campbell's
>Red Savina Habanero powder. I think it's time that someone re-posted
>the recipe for "THE BREAD".
>
>Hope you all enjoy this as much as I did.
>
>Dave Anderson
>Tough Love Chile Co.
>http://www.tough-love.com
>
>Recent research on bread (you thought it was an innocent food) has shown
>some startling findings....
>
>1. More than 98 percent of convicted felons are bread users.
>
>2. Fully HALF of all children who grow up in bread-consuming
> households score below average on standardized tests.
>
>3. In the 18th century, when virtually all bread was baked in
> the home, the average life expectancy was less than 50 years;
> infant mortality rates were unacceptably high; many women died
> in childbirth; and diseases such as typhoid, yellow fever, and
> influenza ravaged whole nations.
>
>4. More than 90 percent of violent crimes are committed within
> 24 hours of eating bread.
>
>5. Bread is made from a substance called "dough." It has been
> proven that as little as one pound of dough can be used to
> suffocate a mouse. The average American eats more bread than
> that in one month!
>
>6. Primitive tribal societies that have no bread exhibit a low
> incidence of cancer, Alzheimer's, Parkinson's disease, and
> osteoporosis.
>
>7. Bread has been proven to be addictive. Subjects deprived of
> bread and given only water to eat begged for bread after as
> little as two days.
>
>8. Bread is often a "gateway" food item, leading the user to
> "harder" items such as butter, jelly, peanut butter, and even
> cold cuts.
>
>9. Bread has been proven to absorb water. Since the human body is
> more than 90 percent water, it follows that eating bread could
> lead to your body being taken over by this absorptive food
> product, turning you into a soggy, gooey bread-pudding person.
>
>10. Bread is baked at temperatures as high as 400 Degrees
>Fahrenheit! That kind of heat can kill an adult in less than one
>minute.
>
>11. Most American bread eaters are utterly unable to distinguish
> between significant scientific fact and meaningless statistical
> babbling.
>
>In light of these frightening statistics, we propose the following bread
>restrictions:
>
>1. No sale of bread to minors.
>
>2. A nationwide "Just Say No To Toast" campaign, complete celebrity TV
>spots and bumper stickers.
>
>3. A 300 percent federal tax on all bread to pay for all the societal
> ills we might associate with bread.
>
>4. No animal or human images, nor any primary colors (which may
> appeal to children) may be used to promote bread usage.
>
>5. The establishment of "Bread-free" zones around schools.
>
>
>
>