Jim Elbrecht wrote:
>
> Arri London > wrote:
> -snip-
> >
> >Use malt extract for the Diamalt (which is a product sold for commercial
> >bakers).
>
> Thanks- That was my *guess*- but I've guessed wrong before when I
> ran a cross a 'sounds like' ingredient.

Easy enough to make that sort of 'wrong' guess LOL.

>
> >As for the fresh yeast, Fleischman's say: 2 oz (56 g) of fresh yeast is
> >equivalent to 2/3 oz (18 g) dried yeast, plus a bit of extra water (2x
> >the amount of the dried yeast).
>
> I didn't make that connection at all- 'Fleischmann's cream = fresh
> yeast'. Is there any discernable difference in the end result,
> or is fresh just easier/cheaper for commercial use?

Haven't had fresh yeast available locally in ages. We prefer the taste
of breads when fresh yeast is used. It may not matter that much in
something as strongly-flavoured as brown bread. BTW the older recipe(s)
for brown bread that we have don't include yeast at all.

>
> >
> >Figs in brown bread sounds interesting.
> >
>
> I've got some dates that need to be thrown into something, too. But
> I'll do it with raisins the first time around.
> [one of the comments on the recipe Pete linked to mentions dried
> cranberry which seems pretty Boston-y to me, too.]
>
> Thanks,
> Jim

They all sound good!