I've having trouble finding a decent recipe that works properly in
my Breadman ultimate. Any body got one that gives a decent
crumb and crust? Please let me know your take on adding
gluten, if you would.

TIA

Alex

"Chemiker" wrote

> I've having trouble finding a decent recipe that works properly in
> my Breadman ultimate. Any body got one that gives a decent
> crumb and crust? Please let me know your take on adding
> gluten, if you would.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xcarol's Fav Rye bread
Categories: Breadmaker, Xxcarol
Yield: 12 Servings

1 1/3 c Water
3 tb Butter
2 2/3 c Flour, white or wheat
1 1/3 c Rye flour
3 tb Brown sugar
2 ts Caraway seeds
1 ts Salt
3 tb Gluten powder
2 ts Bread machine yeast

A high rising bread, this one will take to whole wheat in part or all
of the bread flour. Increase gluten by 1 TB if all whole wheat. You
cvan also use regular white sugar in place of the brown.

This is for a 2 LB loaf, select whole grain is you have it, if not
basic white bread cycle will work.

Made even with all white flour, this will be a darker blend of bread.
It's effect when made with whole wheat flour is a dark and rustic
whole grain goodness.

From the VB kitchen of: xxcarol 1APR2008

MMMMM

On Dec 8, 11:34�am, Chemiker > wrote:
> I've having trouble finding a decent recipe that works properly in
> my Breadman ultimate. Any body got one that gives a decent
> crumb and crust? Please let me know your take on adding
> gluten, if you would.

There's no such thing as NY rye. You can't make Jewish sourdough rye
in a bread machine... needs to be made the old fashioned way and even
then it ain't easy.

Sheldon wrote:
> On Dec 8, 11:34�am, Chemiker > wrote:
>> I've having trouble finding a decent recipe that works properly in
>> my Breadman ultimate. Any body got one that gives a decent
>> crumb and crust? Please let me know your take on adding
>> gluten, if you would.
>
> There's no such thing as NY rye.

Well, there's Levy's <cough /> <splutter /> <retch />

> You can't make Jewish sourdough rye
> in a bread machine... needs to be made the old fashioned way and even
> then it ain't easy.

Exactly. Beat me to it.

"Sheldon" < wrote in message
On Dec 8, 11:34?am, Chemiker wrote:
> I've having trouble finding a decent recipe that works properly in
> my Breadman ultimate. Any body got one that gives a decent
> crumb and crust? Please let me know your take on adding
> gluten, if you would.

>There's no such thing as NY rye. You can't make Jewish sourdough rye
>in a bread machine... needs to be made the old fashioned way and even
>then it ain't easy.

Chemiker, if you wish to make a sourdough rye, as Sheldon states, you can't
use the breadmaker for the whole process. However, if you wish to use the
'Dough Cycle' [1] the machine gives pretty good results and someone will
recommend a rye sourdough, if that's what you want.

[1] up to a max dough weight of say, 3 lb.

Chemiker > wrote in
:

> I've having trouble finding a decent recipe that works properly in
> my Breadman ultimate. Any body got one that gives a decent
> crumb and crust? Please let me know your take on adding
> gluten, if you would.
>
> TIA
>
> Alex
>

Here's a recipe from "The Bread Machine Cookbook," by Donna Rathmell
German. I haven't made this recipe and I don't use a bread machine, but
the recipe seems reasonable, based on my rye adventures.

New York Rye Bread, page 67

this is a low-rising, very dense, flavorful loaf just like you buy on
the streets of New York. If you want a lighter, fluffier loaf, add the
vital wheat gluten whith is available at health food stores. the
caraway may be adjusted to taste.

There are three numbers, small, medium and large. I hope the
columnation works.

Small Medium Large
Water 7/8 cup 1 1/8 cups 1 1/3 cups
Vegetable Oil 1 tsp 1 1/3 Tblsps 1 1/2 Tblsps
Honey 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp

Salt 3/4 tsp 1 tsp 1 tsp
Caraway seeds 2 tsp 1 Tbsp 1 Tbsp
Rye Flour 1 cup 1 1/3 cups 1 1/2 cups
Bread Flour 1 3/4 cups 2 1/4 cups 2 2/3 cups
Vital Gluten*** 2 tsp 1 Tbsp 1 1/2 Tbsp
Nonfat Dry Milk 3 Tbsp 1/4 cup 1/3 cup
Yeast 1 1/2 tsp 2 1/2 tsp 1 Tbsp

*** Optional

The book says to do this on basic cycle. I have no idea what this
means, but I think it means to dump the stuff in and let 'er rip.

Barry

"Bertie Doe" wrote
> "Sheldon" < wrote in message
> Chemiker wrote:
>> I've having trouble finding a decent recipe that works properly in
>> my Breadman ultimate. Any body got one that gives a decent
>> crumb and crust? Please let me know your take on adding
>> gluten, if you would.

>>There's no such thing as NY rye. You can't make Jewish sourdough rye
>>in a bread machine... needs to be made the old fashioned way and even
>>then it ain't easy.

True.

> Chemiker, if you wish to make a sourdough rye, as Sheldon states, you
> can't use the breadmaker for the whole process. However, if you wish to
> use the 'Dough Cycle' [1] the machine gives pretty good results and
> someone will recommend a rye sourdough, if that's what you want.

I took a different tactic and gave him one that will work. I even have the
same breadmaker machine (Ultimate plus Breadman). I like the lighter white
flour texture but it works well with whole wheat in place of the white as
well.

Oh Chemiker? Forgot to answer the gluten question. I advise added gluten
as rye isnt very high in gluten. Definately need it if using whole wheat
vice white 'better for bread' flour.

"Barry Harmon" wrote

> Here's a recipe from "The Bread Machine Cookbook," by Donna Rathmell

> this is a low-rising, very dense, flavorful loaf just like you buy on
> the streets of New York. If you want a lighter, fluffier loaf, add the
> vital wheat gluten whith is available at health food stores. the
> caraway may be adjusted to taste.

Fairly close. I like mine a bit 'fluffier' so use more gluten.

> The book says to do this on basic cycle. I have no idea what this
> means, but I think it means to dump the stuff in and let 'er rip.

Grin, yes. His machine would use the standard 'white' or the 'whole grain'
setting. My recipe will work with either. Yours mostly with the white I
think?

Sheldon > wrote in news:1817abb1-a327-4deb-97a5-
:

> On Dec 8, 11:34�am, Chemiker > wrote:
>> I've having trouble finding a decent recipe that works properly in
>> my Breadman ultimate. Any body got one that gives a decent
>> crumb and crust? Please let me know your take on adding
>> gluten, if you would.
>
> There's no such thing as NY rye. You can't make Jewish sourdough rye
> in a bread machine... needs to be made the old fashioned way and even
> then it ain't easy.
>

Well, any rye bread made in New York would be New York rye, which is
probably what the OP was talking about. My frame of reference would be
Orwasher's, but that's an upper East Side bakery (now gone),and others
would say that the "real" NY bakery would have to be in the lower East
Side, Brooklyn, Queens, etc. From what I can remember, this bread fits the
description.

As for the sourdough question, he didn't mention sourdough rye. But since
you asked, George Greenstein gives a good process on pages 163-165 and 168-
170 of his book, "Secrets of a Jewish Baker." He builds a sour over two
days and then uses it to make his sour rye. I've made it and it works very
well. I imagine I could scale the recipe for a bread machine size if
people want it, although I would need someone to tell me how big to make
the recipe.

Barry

"cshenk" > wrote in :

> "Barry Harmon" wrote
>
>> Here's a recipe from "The Bread Machine Cookbook," by Donna Rathmell
>
>> this is a low-rising, very dense, flavorful loaf just like you buy on
>> the streets of New York. If you want a lighter, fluffier loaf, add
>> the vital wheat gluten whith is available at health food stores. the
>> caraway may be adjusted to taste.
>
> Fairly close. I like mine a bit 'fluffier' so use more gluten.
>
>> The book says to do this on basic cycle. I have no idea what this
>> means, but I think it means to dump the stuff in and let 'er rip.
>
> Grin, yes. His machine would use the standard 'white' or the 'whole
> grain' setting. My recipe will work with either. Yours mostly with
> the white I think?
>
>
>

IDHAC (I Don't Have A Clue.)

barry

Dick Margulis wrote:
> Sheldon wrote:
> > Chemiker wrote:
> >> I've having trouble finding a decent recipe that works properly in
> >> my Breadman ultimate. Any body got one that gives a decent
> >> crumb and crust? Please let me know your take on adding
> >> gluten, if you would.
>
> > There's no such thing as NY rye.
>
> Well, there's Levy's <cough /> <splutter /> <retch />

Right, there's Pechters, Grossingers, and many others, even Beefsteak
versions... they're like calling Wonder bread.

> > You can't make Jewish sourdough rye
> > in a bread machine... needs to be made the old fashioned way and even
> > then it ain't easy.
>
> Exactly. Beat me to it.

I've made decent Jewish sourdough in my regular oven but whenever I
tried in my ABM I ended up with caraway studded hocky pucks. There
are some breads that really need to be made the old fashioned way;
pumpernickle, corn bread, Russian black bread, even challah.

The old fashioned way:
http://search.barnesandnoble.com/Sec.../9780895946058

"Barry Harmon" wrote

> As for the sourdough question, he didn't mention sourdough rye. But since
> you asked, George Greenstein gives a good process on pages 163-165 and
> 168-
> 170 of his book, "Secrets of a Jewish Baker." He builds a sour over two
> days and then uses it to make his sour rye. I've made it and it works
> very
> well. I imagine I could scale the recipe for a bread machine size if
> people want it, although I would need someone to tell me how big to make
> the recipe.

Yes, I've seen those and they can be done once you have the starter, in a
bread machine. The results arent quite as perfect, but they are workable.

To size a recipe for a breadmaker, it goes with how much flour total is
used. You'd want roughly 3.5 to 4 cups of flour for the bigger units that
do 2 lb loaves. Can range down to 3 cups total for a 1.5 lb loaf setting.

"cshenk" > wrote in message
...
> "Chemiker" wrote
>
>> I've having trouble finding a decent recipe that works properly in
>> my Breadman ultimate. Any body got one that gives a decent
>> crumb and crust? Please let me know your take on adding
>> gluten, if you would.
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Xcarol's Fav Rye bread
> Categories: Breadmaker, Xxcarol
> Yield: 12 Servings

What's a serving, in this context (or any other?)

Mary

On Dec 8, 2:50�pm, "Mary Fisher" > wrote:
> "cshenk" > wrote in message
>
> ...
>
> > "Chemiker" wrote
>
> >> I've having trouble finding a decent recipe that works properly in
> >> my Breadman ultimate. Any body got one that gives a decent
> >> crumb and crust? Please let me know your take on adding
> >> gluten, if you would.
>
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> > � � �Title: Xcarol's Fav Rye bread
> > Categories: Breadmaker, Xxcarol
> > � � �Yield: 12 Servings
>
> What's a serving, in this context (or any other?)


Considering one consumes a well proportioned variety of foods that
deliver a nutritional balance whatever is considered traditional for a
healthful diet... for milk it's 8 ounces or two ounces of cheese, for
bread it's two slices or an ounce of cereal grain with other
components like milk and fruit. The USDA mantains a recommended
nutritional chart that suggests portion size for all foods... in the
US all packaged foods are labeled such. Mostly it's all common sense,
it wouldn't be very wise to get all ones daily allowance of calories
from chips and booze.

Sheldon wrote:
> On Dec 8, 2:50�pm, "Mary Fisher" > wrote:
>> What's a serving, in this context (or any other?)
>
>
> Considering one consumes a well proportioned variety of foods that
> deliver a nutritional balance whatever is considered traditional for a
> healthful diet... for milk it's 8 ounces or two ounces of cheese, for
> bread it's two slices or an ounce of cereal grain with other
> components like milk and fruit. The USDA mantains a recommended
> nutritional chart that suggests portion size for all foods... in the
> US all packaged foods are labeled such. Mostly it's all common sense,
> it wouldn't be very wise to get all ones daily allowance of calories
> from chips and booze.

Don't get huffy. Mary is in the UK and has no reason to be familiar with
US food labeling requirements. The USDA defines servings for SOME foods.
The FDA defines servings for SOME foods. Manufacturers define servings
for MOST foods. In the case of bread, I'm pretty sure it's the FDA, and
a serving is supposed to be one slice, not two. And that slice is
supposed to weigh one ounce, unless the bread is labeled in some way to
suggest that it is nonstandard (for example, the so-called "lite" breads
that were a fad some years ago, which merely had thinner slices and so
had fewer calories per serving). But that's all for the benefit of
people who buy sliced, packaged bread at the supermarket. It's
irrelevant for you and Mary and me.

In the case of the recipe proffered, food labeling requirements are
immaterial. It appears that the author of the recipe may have intended a
serving to be about 2.5 oz, but I think it's more likely an artifact of
the way Meal-Master software works. I assume it asks how many servings
the recipe makes, and the person entering the recipe has to put a number
in the blank. In this case, it was probably a guess.

On Mon, 08 Dec 2008 16:03:15 -0500, Dick Margulis
> wrote:
>
>Don't get huffy. Mary is in the UK and has no reason to be familiar with
>US food labeling requirements. The USDA defines servings for SOME foods.

Well, sorreee, didn't mean to start a row. Just make some bread, you
know. <G>

Alex

On Mon, 8 Dec 2008 09:35:59 -0800 (PST), Sheldon >
wrote:

>Dick Margulis wrote:
>> Sheldon wrote:
>> > Chemiker wrote:
>> >> I've having trouble finding a decent recipe that works properly in
>> >> my Breadman ultimate. Any body got one that gives a decent
>> >> crumb and crust? Please let me know your take on adding
>> >> gluten, if you would.
>>
>> > There's no such thing as NY rye.
>>
>> Well, there's Levy's <cough /> <splutter /> <retch />
>
>Right, there's Pechters, Grossingers, and many others, even Beefsteak
>versions... they're like calling Wonder bread.
>
>> > You can't make Jewish sourdough rye
>> > in a bread machine... needs to be made the old fashioned way and even
>> > then it ain't easy.
>>
>> Exactly. Beat me to it.

So, can a body use the dough cycle? Or is this strictly a
by-hand-from-scratch thing?

Alex

On Mon, 8 Dec 2008 17:09:07 -0000, "Bertie Doe"
> wrote:


>Chemiker, if you wish to make a sourdough rye, as Sheldon states, you can't
>use the breadmaker for the whole process. However, if you wish to use the
>'Dough Cycle' [1] the machine gives pretty good results and someone will
>recommend a rye sourdough, if that's what you want.
>
>[1] up to a max dough weight of say, 3 lb.

well, doh! Fool, me!

I just posted that question 30 seconds ago.

Act in haste, and all that. I should havae read all posts before
repsonding to any of them. Sorry, people.

Must be the pain meds.....nah, they wore off hours ago.

Fell and bruised self. Head ("Du vinaigre! Du papier! from my old
French grammar) hurts, but back and other parts are worse. Had
to let wife finish negotiating and buy her own car (scary, that!). Now
for a dram or ten of something stronger than Chablis.

Alex

On 08 Dec 2008 17:18:45 GMT, Barry Harmon >
wrote:

>Chemiker > wrote in
:

>Here's a recipe from "The Bread Machine Cookbook," by Donna Rathmell
>German. I haven't made this recipe and I don't use a bread machine, but
>the recipe seems reasonable, based on my rye adventures.
>
recipe omitted
>
>The book says to do this on basic cycle. I have no idea what this
>means, but I think it means to dump the stuff in and let 'er rip.
>
>Barry

I've done this one without much success, maybe because of the
weather or whatever. I'll try it again. I use their whole wheat #1
and the results are fantastic. My family said it tastes more like
meat than bread. Great with butter and a thin slice of onion.

Alex

Chemiker wrote:
> Sheldon wrote:
>

> >> > You can't make Jewish sourdough rye
> >> > in a bread machine... needs to be made the old fashioned way and even
> >> > then it ain't easy.
>
> So, can a body use the dough cycle? Or is this strictly a
> by-hand-from-scratch thing?

You can't make NY bakery rye with an ABM but you certainly can make
rye bread similar to packaged rye bread... just raise your proportion
of white flour. A dough for bakery rye is very heavy, will probably
break or prematurely wear out you mache... best to knead the small
amount for say two loaves by hand... and the rise times for such bread
won't be right with an ABM... just forget the machne fo rheavy
doughs. Onion rye is nice, and the onions will fool you a little into
thinking it's some sort of fancy schmacy bakery rye... add a couple
tbls rehydrated dehy onions at the end of the final knead (let then
soak in cold water for two house adn then squeeze out the water). Add
caraway seeds too. For something a little different add some crushed
mustard seeds, and perhaps use beer for the liquid. When I first got
my ABM I went crazy experimenting. Bread is one of my big weaknesses,
before I retired I could eat a whole loaf every day. But now that I'm
retired and older I'm not really very active during winter. During
the warm part of the year I'm very active outdoors but have no desire
for heavy meals. So since I don't eat much bread anymore I very
rarely bake any. These days I buy bread, and mostly to feed the
critters.

"Dick Margulis" > wrote in message
m...
> Sheldon wrote:
>> On Dec 8, 11:34?am, Chemiker > wrote:
>>> I've having trouble finding a decent recipe that works properly in
>>> my Breadman ultimate. Any body got one that gives a decent
>>> crumb and crust? Please let me know your take on adding
>>> gluten, if you would.
>>
>> There's no such thing as NY rye.
>
> Well, there's Levy's <cough /> <splutter /> <retch />
>
>> You can't make Jewish sourdough rye
>> in a bread machine... needs to be made the old fashioned way and even
>> then it ain't easy.
>
> Exactly. Beat me to it.

Here I was minding my own business, getting ready to plan what I wanted to
pack for the upcoming annual doo at the schvitz, and some guy says Jewish
sourdough Rye bread in a breadmaker. Next thing I know someone will be
describing their favorite corned beef sandwich on white with lettuce, mayo
and tomato!!!

Say Dick I just realized that I will be on the other side of the Pond when
Hanukah rears up again. So, in advance, Happy Hanukah.

Not bread, but I will share my favorite, lo-cal recipe for the holidays.
Enjoy.


* Exported from MasterCook *

Cloiskers

Recipe By :Lillian Zelt
Serving Size : 8 Preparation Time :0:00
Categories : Dinner Jewish
Potatoes Side Dish
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb potatoes -- boiled an mashed
4 eggs
2 c flour
2 lb onions -- coarsely chopped
3 tbsp Chicken fat(NO SUBSTITUTION)
1/2 c bread crumbs
salt to taste
pepper to taste
paprika to taste

After mashing potatoes, let cool. When cooled, mix with flour, eggs and
seasonings. Roll out and pinch off small pieces(slightly bigger than
gnocchi, and tapered)Keep board floured so that mixture does not stick.
Place in salted, boiling water. When they rise and come to top of pot,
remove, rinse in cold water, and drain in colander.

While potatoes are boiling, sauté the onions(USE ONLY CHICKEN FAT, or you
will be stricken with a severe guilt trip), taking care not to brown them.
Add some salt, pepper, and paprika while cooking. Cool onions after cooking.

To assemble, have two greased pyrex casseroles at hand. In each, mix(by
hand) potato dumplings, onions, seasonings, and the bread crumbs. Add some
additional chicken fat, although the onions should be fairly saturated in
its fat.

Bake at 350degrees for 40 minutes or until the tops get crusty.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 314 Calories; 1g Fat (2.8% calories
from fat); 9g Protein; 68g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
72mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

Suggested Wine: cabernet/Bordeaux

Serving Ideas : serve with prime rib

NOTES : It can honestly be said that I know of no one who died as a direct
result of eating this dish, which is usually served along side of a prime
rib. But, when I was growing up, no one was conscious of
cholesterol.Remember, the 1950's was a kinder, gentler era(well, if one
could forget about the monthly A-Bomb drills in school). We just were in
blissful ignorance of the consequences. Take my advice, for one time a year,
you shouldn't either. I have reviewed this dish for currency of terms; and
prepared it twice. Taste and filling are the keys.Do not substitute for any
fat less filling!!! I am not certain if nutrition and cholesterol were
words that had been invented then. If you choose not to bake both
casseroles, one can be placed in freezer for up to two months. Each
finger(which my sister and I called sinkers) is quite dense. There were many
comments made about using them as real sinkers when reaching for the bottom
of Sandy Hook, and the elusive Fluke!

On Mon, 8 Dec 2008 20:23:22 -0800, "alzelt" >
wrote:

Well...I'll be. A voice from the past.

Welcome back, Alan!! Hope you decide to post in here occasionally!

Christine

"cshenk" <wrote in message
> "Barry Harmon" wrote
>
>> Here's a recipe from "The Bread Machine Cookbook," by Donna Rathmell
>
>> this is a low-rising, very dense, flavorful loaf just like you buy on
>> the streets of New York. If you want a lighter, fluffier loaf, add the
>> vital wheat gluten whith is available at health food stores. the
>> caraway may be adjusted to taste.
>
> Fairly close. I like mine a bit 'fluffier' so use more gluten.
>
>> The book says to do this on basic cycle. I have no idea what this
>> means, but I think it means to dump the stuff in and let 'er rip.
>
> Grin, yes. His machine would use the standard 'white' or the 'whole
> grain' setting. My recipe will work with either. Yours mostly with the
> white I think?
>

There is a machine with all the bells and whisles, inc a sourdough setting :
http://www.thefreshloaf.com/node/588...-bread-machine
Next phase will be a machine that can download recipe profiles from the net.

Bertie

On Dec 8, 12:28�pm, Barry Harmon > wrote:
> Sheldon > wrote in news:1817abb1-a327-4deb-97a5-
> :
>
> > On Dec 8, 11:34 am, Chemiker > wrote:
> >> I've having trouble finding a decent recipe that works properly in
> >> my Breadman ultimate. Any body got one that gives a decent
> >> crumb and crust? Please let me know your take on adding
> >> gluten, if you would.
>
> > There's no such thing as NY rye. �You can't make Jewish sourdough rye
> > in a bread machine... needs to be made the old fashioned way and even
> > then it ain't easy.
>
> Well, any rye bread made in New York would be New York rye, which is
> probably what the OP was talking about. �


Don't think so, plenty of french bread is made in NY.


> As for the sourdough question, he didn't mention sourdough rye. �But since
> you asked, George Greenstein gives a good process on pages 163-165 and 168-
> 170 of his book, "Secrets of a Jewish Baker." �

Yup, mentioned his book in my previous post... and of course referred
it many times since it was printed... btw, gotta ask azelt to please
send me a copy of the corn bread file I sent him.

On Dec 8, 11:23�pm, "alzelt" > wrote:
> >
> > Sheldon wrote:
>
> Here I was minding my own business, getting ready to plan what I wanted to
> pack for the upcoming annual doo at the schvitz, and some guy says Jewish
> sourdough Rye bread in a breadmaker. Next thing I know someone will be
> describing their favorite corned beef sandwich on white with lettuce, mayo
> and tomato!!!

Blasphemy! LOL

Hey, Zelt... I would much appreciate if you would be so kind as to
send me a copy of the Greenstein corn bread recipe I had previously
sent you... I lost my copy last my computer crashed and I'm too lazy
to retype. Thanks

Sheldon

"Mary Fisher" wrote
> "cshenk" wrote

>> MMMMM----- Recipe via Meal-Master (tm) v8.05
>>
>> Title: Xcarol's Fav Rye bread
>> Categories: Breadmaker, Xxcarol
>> Yield: 12 Servings
>
> What's a serving, in this context (or any other?)

Roughly how many slices i make of it. Generally 12 slices and 2 end pieces.
This isnt a huge loaf, but will mostly fill a 2 lb loaf machine. It's meant
to be a bit 'dense' and there will be variation in results but all
acceptable.

"Dick Margulis" wrote

> Don't get huffy. Mary is in the UK and has no reason to be familiar with
> US food labeling requirements.

And her question was reasonable and answered just a moment ago.

> In the case of the recipe proffered, food labeling requirements are
> immaterial. It appears that the author of the recipe may have intended a
> serving to be about 2.5 oz, but I think it's more likely an artifact of
> the way Meal-Master software works. I assume it asks how many servings the
> recipe makes, and the person entering the recipe has to put a number in
> the blank. In this case, it was probably a guess.

Yup, exactly. Normally I get about 12 slices and 2 end pieces. Cut a slice
in the middle and you have a nice samwich. Open ended, you'd have bread
left over with 2 eggs on top.

A lot of time MM users just say '1' for yield but i try with my own to be a
bit more descriptive.

cshenk wrote:
> "Dick Margulis" wrote
>
>> Don't get huffy. Mary is in the UK and has no reason to be familiar with
>> US food labeling requirements.
>
> And her question was reasonable and answered just a moment ago.

Right. That was my point.

"Dick Margulis" > wrote in message
m...
> Sheldon wrote:
>> On Dec 8, 2:50?pm, "Mary Fisher" > wrote:
>>> What's a serving, in this context (or any other?)
>>

....

>
> Don't get huffy. Mary is in the UK and has no reason to be familiar with
> US food labeling requirements. The USDA defines servings for SOME foods.
> The FDA defines servings for SOME foods. Manufacturers define servings for
> MOST foods. In the case of bread, I'm pretty sure it's the FDA, and a
> serving is supposed to be one slice, not two. And that slice is supposed
> to weigh one ounce, unless the bread is labeled in some way to suggest
> that it is nonstandard (for example, the so-called "lite" breads that were
> a fad some years ago, which merely had thinner slices and so had fewer
> calories per serving). But that's all for the benefit of people who buy
> sliced, packaged bread at the supermarket. It's irrelevant for you and
> Mary and me.

Gosh, thanks, Dick :-)
>
> In the case of the recipe proffered, food labeling requirements are
> immaterial. It appears that the author of the recipe may have intended a
> serving to be about 2.5 oz, but I think it's more likely an artifact of
> the way Meal-Master software works. I assume it asks how many servings the
> recipe makes, and the person entering the recipe has to put a number in
> the blank. In this case, it was probably a guess.

We do have 'serving' limits but I don't know what they are for most
foodstuffs - except that fruit and vegetables (for 5-a-day) are supposed to
be 80g each. Well sorry but I'm not going to weigh out, say, a banana - or
any fruit or veg. I HAVE weighed f&v out of curiosity and find that we eat
far more than the 5x80g. That's all fresh f&v so doesn't include dried
fruits and we don't eat tinned anything - and that's without counting the
grapes in our wine ... :-) Tonight we had fish, sea bass. We had a whole one
between us, far too much probably but it was delicious and you can't really
apportion whole fish. Yesterday, and tomorrow, we'll have oxtail stew, one
oxtail = two meals for two. I wonder what the gurus would determine ...

Carbohydrates are for filling up, nothing else. We never eat chips (only
have potatoes once or at most twice a week). Of course that doesn't mean
that the carbohydrate element of our meals is unimportant, it has to be as
delicious and well prepared as the rest of a meal. Cakes and biscuits, if
consumed at all (for special occasions) are made by my fair (OK wrinkled)
hands and are as special as the breads I make - and as think they should be.

Mary