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The forgotten path
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Bob
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The forgotten path
On 09 Nov 2003 16:46:50 GMT,
ojunk (Ed Bechtel)
wrote:
><< I have a graph from Ottogalli's research on panettone cake showing
>acidity growing until 36 hours... >>
>Was that RYE panettone cake?
>I tried making 100% rye bread this weekend. My self esteem had been too high
>for the last month and needed correcting. The single loaf came out about 1.5
>inches tall at best, about the height of cake. Maybe if I tell my wife it is
>panettone cake she will eat it all up.
>Is it normal for rye bread to be dense, or is it possible to get something less
>Scandanavian like?
From Websters Online:
Main Entry: pan·et·to·ne
Pronunciation: "pä-n&-'tO-nE, "pa-
Function: noun
Etymology: Italian, from panetto small loaf, diminutive of pane bread,
from Latin panis -- more at FOOD
Date: 1922
a usually yeast-leavened bread containing raisins and candied fruit
IOW, a fruit cake.
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The forgotten path