sf > wrote:

>On Sat, 29 Jan 2011 07:54:51 -0500, Jim Elbrecht >
>wrote:
>
>> Definitely a keeper. The texture is just what I remember. And the
>> lack of sweetness when you think you're looking at cake. . . . The
>> flavor is excellent-- but I'm going to try the yeasty one too- just
>> because.
>>
>> If, as my mom used to say, " the proof of a good bread is when you
>> don't feel the need to butter it' is true, then this stuff is the
>> bomb.
>
>So, what do you plan to serve it with? Brown bread and baked beans
>are indelibly linked for me.

I served [the first half of] this one with a squash stew. Then #1
son came down and made a piece his eve snack. Naked. [the bread--
not my son] I had some with my marbled egg and sprout breakfast. He
grabbed a piece as he left the house. I don't think it'll spoil.

I was never a baked bean fan-- once a year was generally enough. But
maybe it has been a year-- it sounds good.

I'm looking forward to trying the yeasty one, but I can't seem to
locate the malt extract locally & I hate to pay shipping. It'll
turn up someplace. [I know KAF has it-- but I dislike their shipping
policy with a passion.- The more I spend with you, the more exorbitant
your shipping gets? pooh!<g>]

If I wander 30 miles east there is a home-brew shop that ought to have
it.

Jim