[KenK]

What's your favorite brand/type of grocery - not purchased in bakery -
bread? I'm still looking, perhaps these responses will give me a favorite.

--
I love a good meal! That's why I don't cook.

[Cindy Hamilton[_2_]]

On Thursday, November 21, 2019 at 12:54:43 PM UTC-5, KenK wrote:
> What's your favorite brand/type of grocery - not purchased in bakery -
> bread? I'm still looking, perhaps these responses will give me a favorite.

My husband likes Beefsteak caraway rye. I think it's got too much sugar
in it.

For the most part, we find grocery-store bread too sweet and soft.

Cindy Hamilton

[tert in seattle]

writes:
>What's your favorite brand/type of grocery - not purchased in bakery -
>bread? I'm still looking, perhaps these responses will give me a favorite.


my favorite bread is made by a local bakery and sold in stupormarkets

if you like a non-wimpy bread look for something like this:

Hearty and mildly sweet from a touch of honey, "Campy" is a rugged
country-style loaf combining coarse wheat and rye flours and a mix of
eight whole grains. Great for sandwiches or toasted and spread with your
favorite nut butter.


Ingredients (I'm not sure what Shepherd's grain is - a brand name?)

Shepherd's Grain unbleached flour, Camas Country whole wheat flour,
water, rye meal, yellow polenta, rolled barley, millet, rice bran,
wheat germ, flax seed, sunflower seeds, rolled oats, honey, salt, yeast.

[nemo[_2_]]

On Thu, 21 Nov 2019 17:54:37 +0000, KenK wrote:

> What's your favorite brand/type of grocery - not purchased in bakery -
> bread? I'm still looking, perhaps these responses will give me a
> favorite.


I like Dave's Killer Bread, one reason being I get it for free! I prefer
the thick-sliced "Good Seed" but the "Power Seed" is also good.

[Bruce[_28_]]

On Thu, 21 Nov 2019 14:30:48 -0600, nemo > wrote:

>On Thu, 21 Nov 2019 17:54:37 +0000, KenK wrote:
>
>> What's your favorite brand/type of grocery - not purchased in bakery -
>> bread? I'm still looking, perhaps these responses will give me a
>> favorite.
>
>
>I like Dave's Killer Bread, one reason being I get it for free! I prefer
>the thick-sliced "Good Seed" but the "Power Seed" is also good.

I like what they're saying: "Ingredients you can pronounce".

<http://www.daveskillerbread.com/our-products#nutrition>

[dsi1[_2_]]

On Thursday, November 21, 2019 at 10:10:07 AM UTC-10, tert in seattle wrote:
> writes:
> >What's your favorite brand/type of grocery - not purchased in bakery -
> >bread? I'm still looking, perhaps these responses will give me a favorite.
>
>
> my favorite bread is made by a local bakery and sold in stupormarkets
>
> if you like a non-wimpy bread look for something like this:
>
> Hearty and mildly sweet from a touch of honey, "Campy" is a rugged
> country-style loaf combining coarse wheat and rye flours and a mix of
> eight whole grains. Great for sandwiches or toasted and spread with your
> favorite nut butter.
>
>
> Ingredients (I'm not sure what Shepherd's grain is - a brand name?)
>
> Shepherd's Grain unbleached flour, Camas Country whole wheat flour,
> water, rye meal, yellow polenta, rolled barley, millet, rice bran,
> wheat germ, flax seed, sunflower seeds, rolled oats, honey, salt, yeast.

The people in Washington have some good bread. They're into bread. The bread over here is kind of wimpy. I suppose we're into rice more than bread.

[Bruce[_28_]]

On Thu, 21 Nov 2019 12:50:28 -0800 (PST), dsi1
> wrote:

>On Thursday, November 21, 2019 at 10:10:07 AM UTC-10, tert in seattle wrote:
>> writes:
>> >What's your favorite brand/type of grocery - not purchased in bakery -
>> >bread? I'm still looking, perhaps these responses will give me a favorite.
>>
>>
>> my favorite bread is made by a local bakery and sold in stupormarkets
>>
>> if you like a non-wimpy bread look for something like this:
>>
>> Hearty and mildly sweet from a touch of honey, "Campy" is a rugged
>> country-style loaf combining coarse wheat and rye flours and a mix of
>> eight whole grains. Great for sandwiches or toasted and spread with your
>> favorite nut butter.
>>
>>
>> Ingredients (I'm not sure what Shepherd's grain is - a brand name?)
>>
>> Shepherd's Grain unbleached flour, Camas Country whole wheat flour,
>> water, rye meal, yellow polenta, rolled barley, millet, rice bran,
>> wheat germ, flax seed, sunflower seeds, rolled oats, honey, salt, yeast.
>
>The people in Washington have some good bread. They're into bread. The bread over here is kind of wimpy. I suppose we're into rice more than bread.

Don't you be snooty about rice now! Poor people are happy with just
any ol' rice!

[dsi1[_2_]]

On Thursday, November 21, 2019 at 11:01:35 AM UTC-10, Bruce wrote:
> On Thu, 21 Nov 2019 12:50:28 -0800 (PST), dsi1
> > wrote:
>
> >On Thursday, November 21, 2019 at 10:10:07 AM UTC-10, tert in seattle wrote:
> >> writes:
> >> >What's your favorite brand/type of grocery - not purchased in bakery -
> >> >bread? I'm still looking, perhaps these responses will give me a favorite.
> >>
> >>
> >> my favorite bread is made by a local bakery and sold in stupormarkets
> >>
> >> if you like a non-wimpy bread look for something like this:
> >>
> >> Hearty and mildly sweet from a touch of honey, "Campy" is a rugged
> >> country-style loaf combining coarse wheat and rye flours and a mix of
> >> eight whole grains. Great for sandwiches or toasted and spread with your
> >> favorite nut butter.
> >>
> >>
> >> Ingredients (I'm not sure what Shepherd's grain is - a brand name?)
> >>
> >> Shepherd's Grain unbleached flour, Camas Country whole wheat flour,
> >> water, rye meal, yellow polenta, rolled barley, millet, rice bran,
> >> wheat germ, flax seed, sunflower seeds, rolled oats, honey, salt, yeast.
> >
> >The people in Washington have some good bread. They're into bread. The bread over here is kind of wimpy. I suppose we're into rice more than bread.
>
> Don't you be snooty about rice now! Poor people are happy with just
> any ol' rice!

Being snooty and pure is your department. I won't buy into that fantasy.

[songbird]

KenK wrote:

> What's your favorite brand/type of grocery - not purchased in bakery -
> bread? I'm still looking, perhaps these responses will give me a favorite.

it isn't very often we buy bread, when i am buying
bread at the store it is either french bread for making
garlic bread, rye bread or pumpernickle. i will check
which ones have no added sugar because i don't like them
too sweet. no specific brand.

in our area there is a company named Spatz which does
a good white bread that is worth it, but since we make
our own bread most of the time we don't get ahold of it
very often.


songbird

[Hank Rogers[_3_]]

Bruce wrote:
> On Thu, 21 Nov 2019 14:30:48 -0600, nemo > wrote:
>
>> On Thu, 21 Nov 2019 17:54:37 +0000, KenK wrote:
>>
>>> What's your favorite brand/type of grocery - not purchased in bakery -
>>> bread? I'm still looking, perhaps these responses will give me a
>>> favorite.
>>
>>
>> I like Dave's Killer Bread, one reason being I get it for free! I prefer
>> the thick-sliced "Good Seed" but the "Power Seed" is also good.
>
> I like what they're saying: "Ingredients you can pronounce".
>
> <http://www.daveskillerbread.com/our-products#nutrition>
>

Clop Clop Clop. Lookout Dave, he's coming!

[A Moose In Love]

On Thursday, November 21, 2019 at 12:54:43 PM UTC-5, KenK wrote:
> What's your favorite brand/type of grocery - not purchased in bakery -
> bread? I'm still looking, perhaps these responses will give me a favorite.
>
> --
> I love a good meal! That's why I don't cook.

My favorite bread is sold in grocery stores. It's a flax seed rye bread from Dimpflmeier bakery in Toronto. It's not very sweet which is a plus.

[Casa de Masa]

Cindy Hamilton presented the following explanation :
> My husband likes Beefsteak, For the most part,
> too sweet and soft.
>
> Cindy Hamilton
>
There's a pill for that, now.

[jmcquown[_2_]]

On 11/21/2019 12:54 PM, KenK wrote:
> What's your favorite brand/type of grocery - not purchased in bakery -
> bread? I'm still looking, perhaps these responses will give me a favorite.
>
I doubt you have the same grocery stores I do. When I buy off the shelf
bread it's usually the store brand whole wheat. I like the taste and
the texture. If you're looking for the name of a *brand* of bread that
is sold nationwide... um... maybe Orowheat? Home Pride? Pepperidge
Farms? I don't buy those, but they are the brands I can think of. I
don't know what your grocery store sells. Surely can't help you decide
which brand or type of bread you might like. The only way to know that
is for you to buy and taste it.

Jill

[Hank Rogers[_3_]]

Casa de Masa wrote:
> Cindy Hamilton presented the following explanation :
>> My husband likes Beefsteak, For the most part, too sweet and soft.
>>
>> Cindy Hamilton
>>
> There's a pill for that, now.

No pill needed. Call Popeye.

[Casa de Masa]

on 11/21/2019, Hank Rogers wrote:
> No pill needed. Call Popeye.
>
Bring along some brain bleach too, please.

[Julie Bove[_2_]]

"KenK" > wrote in message
...
> What's your favorite brand/type of grocery - not purchased in bakery -
> bread? I'm still looking, perhaps these responses will give me a favorite.

Seattle sourdough but you can't get that there. Oroweat might have similar.

[Julie Bove[_2_]]

"tert in seattle" > wrote in message
...
> writes:
>>What's your favorite brand/type of grocery - not purchased in bakery -
>>bread? I'm still looking, perhaps these responses will give me a favorite.
>
>
> my favorite bread is made by a local bakery and sold in stupormarkets
>
> if you like a non-wimpy bread look for something like this:
>
> Hearty and mildly sweet from a touch of honey, "Campy" is a rugged
> country-style loaf combining coarse wheat and rye flours and a mix of
> eight whole grains. Great for sandwiches or toasted and spread with your
> favorite nut butter.
>
>
> Ingredients (I'm not sure what Shepherd's grain is - a brand name?)
>
> Shepherd's Grain unbleached flour, Camas Country whole wheat flour,
> water, rye meal, yellow polenta, rolled barley, millet, rice bran,
> wheat germ, flax seed, sunflower seeds, rolled oats, honey, salt, yeast.

Hmmm... I have not seen that here.

[[email protected][_2_]]

On Thursday, November 21, 2019 at 11:54:43 AM UTC-6, KenK wrote:
>
> What's your favorite brand/type of grocery - not purchased in bakery -
> bread? I'm still looking, perhaps these responses will give me a favorite.
>
I buy Arnold's Country White or Buttermilk bread.

[Hank Rogers[_3_]]

wrote:
> On Thursday, November 21, 2019 at 11:54:43 AM UTC-6, KenK wrote:
>>
>> What's your favorite brand/type of grocery - not purchased in bakery -
>> bread? I'm still looking, perhaps these responses will give me a favorite.
>>
> I buy Arnold's Country White or Buttermilk bread.
>

Don't eat any more till we get approval from druce and popeye.

It could be poisonous.

[[email protected][_2_]]

On Thursday, November 21, 2019 at 9:36:30 PM UTC-6, Hank Rogers wrote:
>
> wrote:
> >
> > I buy Arnold's Country White or Buttermilk bread.
> >
>
> Don't eat any more till we get approval from druce and popeye.
>
> It could be poisonous.
>
Goooooood poison!

[Terry Coombs]

On 11/21/2019 11:54 AM, KenK wrote:
> What's your favorite brand/type of grocery - not purchased in bakery -
> bread? I'm still looking, perhaps these responses will give me a favorite.
>

Â* We don't do store-bought bread , but this thread has me wanting to
make a sourdough starter and try my hand at it . It appears the biggest
drawback - if you can call it that - to sourdough bread is the extended
rise times . The results must be worth the wait or it wouldn't be so
popular .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

[Bruce[_28_]]

On Thu, 21 Nov 2019 20:11:40 -0800 (PST), "
> wrote:

>On Thursday, November 21, 2019 at 9:36:30 PM UTC-6, Hank Rogers wrote:
>>
>> wrote:
>> >
>> > I buy Arnold's Country White or Buttermilk bread.
>> >
>>
>> Don't eat any more till we get approval from druce and popeye.
>>
>> It could be poisonous.
>>
>Goooooood poison!

Arnold Bread, Country Buttermilk
"Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Reduced
Iron, Niacin, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin
B2), Folic Acid], Buttermilk, Sugar, Yeast, Soybean Oil, Salt, Wheat
Gluten, Calcium Propionate (Preservative), Honey, Monoglycerides,
DATEM, Calcium Sulfate, Calcium Carbonate, Soy Lecithin, Whey, Soy
Flour, Nonfat Milk"

That ain't bread, but I hereby give you permission, also on behalf of
dsi1, to eat that if you can.

[Terry Coombs]

On 11/21/2019 3:01 PM, Bruce wrote:
> On Thu, 21 Nov 2019 12:50:28 -0800 (PST), dsi1
> > wrote:
>
>> On Thursday, November 21, 2019 at 10:10:07 AM UTC-10, tert in seattle wrote:
>>> writes:
>>>> What's your favorite brand/type of grocery - not purchased in bakery -
>>>> bread? I'm still looking, perhaps these responses will give me a favorite.
>>>
>>> my favorite bread is made by a local bakery and sold in stupormarkets
>>>
>>> if you like a non-wimpy bread look for something like this:
>>>
>>> Hearty and mildly sweet from a touch of honey, "Campy" is a rugged
>>> country-style loaf combining coarse wheat and rye flours and a mix of
>>> eight whole grains. Great for sandwiches or toasted and spread with your
>>> favorite nut butter.
>>>
>>>
>>> Ingredients (I'm not sure what Shepherd's grain is - a brand name?)
>>>
>>> Shepherd's Grain unbleached flour, Camas Country whole wheat flour,
>>> water, rye meal, yellow polenta, rolled barley, millet, rice bran,
>>> wheat germ, flax seed, sunflower seeds, rolled oats, honey, salt, yeast.
>> The people in Washington have some good bread. They're into bread. The bread over here is kind of wimpy. I suppose we're into rice more than bread.
> Don't you be snooty about rice now! Poor people are happy with just
> any ol' rice!

Â* Lots of rice grown here in Arkansas USA ... I saw a sign on the way
home from our last trip to Memphis that some rice farmers are growing
Basmati rice . I guess that's not your everyday white rice ? Plain ol'
brown rice from Walmart here , we don' need no steenkin' fancy rice ! <grin>
Â* As far as bread , I use Seal of Minnesota baking flour , with some
Wheat Montana stone ground whole wheat in every batch .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

[Bruce[_28_]]

On Thu, 21 Nov 2019 22:33:48 -0600, Terry Coombs >
wrote:

>On 11/21/2019 11:54 AM, KenK wrote:
>> What's your favorite brand/type of grocery - not purchased in bakery -
>> bread? I'm still looking, perhaps these responses will give me a favorite.
>>
>
> Â* We don't do store-bought bread , but this thread has me wanting to
>make a sourdough starter and try my hand at it . It appears the biggest
>drawback - if you can call it that - to sourdough bread is the extended
>rise times . The results must be worth the wait or it wouldn't be so
>popular .

Yes, you have to plan it a bit more. Is the result worth it? I think
so, but I think home made yeast bread's great too.

[Hank Rogers[_3_]]

Bruce wrote:
> On Thu, 21 Nov 2019 20:11:40 -0800 (PST), "
> > wrote:
>
>> On Thursday, November 21, 2019 at 9:36:30 PM UTC-6, Hank Rogers wrote:
>>>
>>> wrote:
>>>>
>>>> I buy Arnold's Country White or Buttermilk bread.
>>>>
>>>
>>> Don't eat any more till we get approval from druce and popeye.
>>>
>>> It could be poisonous.
>>>
>> Goooooood poison!
>
> Arnold Bread, Country Buttermilk
> "Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Reduced
> Iron, Niacin, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin
> B2), Folic Acid], Buttermilk, Sugar, Yeast, Soybean Oil, Salt, Wheat
> Gluten, Calcium Propionate (Preservative), Honey, Monoglycerides,
> DATEM, Calcium Sulfate, Calcium Carbonate, Soy Lecithin, Whey, Soy
> Flour, Nonfat Milk"
>
> That ain't bread, but I hereby give you permission, also on behalf of
> dsi1, to eat that if you can.
>

I thought it was poisonous.

[Graham]

On 2019-11-21 9:33 p.m., Terry Coombs wrote:
> On 11/21/2019 11:54 AM, KenK wrote:
>> What's your favorite brand/type of grocery - not purchased in bakery -
>> bread? I'm still looking, perhaps these responses will give me a
>> favorite.
>>
>
> Â* We don't do store-bought bread , but this thread has me wanting to
> make a sourdough starter and try my hand at it . It appears the biggest
> drawback - if you can call it that - to sourdough bread is the extended
> rise times . The results must be worth the wait or it wouldn't be so
> popular .
>
You can compromise.
Make a poolish with all the liquid, half the flour and the SD starter
and leave it overnight. Next morning add the rest of the flour, the salt
and a tsp of instant yeast. Then knead. That way you'll get the complex
flavour from the SD in a fraction of the time.

[[email protected][_2_]]

On Thursday, November 21, 2019 at 10:41:49 PM UTC-6, Bruce wrote:
>
> Arnold Bread, Country Buttermilk
> "Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Reduced
> Iron, Niacin, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin
> B2), Folic Acid], Buttermilk, Sugar, Yeast, Soybean Oil, Salt, Wheat
> Gluten, Calcium Propionate (Preservative), Honey, Monoglycerides,
> DATEM, Calcium Sulfate, Calcium Carbonate, Soy Lecithin, Whey, Soy
> Flour, Nonfat Milk"
>
> That ain't bread, but I hereby give you permission, also on behalf of
> dsi1, to eat that if you can.
>
Mmmmmmmmmmmmmmmmmmmmmm. You're making me crave buttered toast and jam for
breakfast tomorrow.

[Bruce[_28_]]

On Thu, 21 Nov 2019 21:42:50 -0800 (PST), "
> wrote:

>On Thursday, November 21, 2019 at 10:41:49 PM UTC-6, Bruce wrote:
>>
>> Arnold Bread, Country Buttermilk
>> "Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Reduced
>> Iron, Niacin, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin
>> B2), Folic Acid], Buttermilk, Sugar, Yeast, Soybean Oil, Salt, Wheat
>> Gluten, Calcium Propionate (Preservative), Honey, Monoglycerides,
>> DATEM, Calcium Sulfate, Calcium Carbonate, Soy Lecithin, Whey, Soy
>> Flour, Nonfat Milk"
>>
>> That ain't bread, but I hereby give you permission, also on behalf of
>> dsi1, to eat that if you can.
>>
>Mmmmmmmmmmmmmmmmmmmmmm. You're making me crave buttered toast and jam for
>breakfast tomorrow.

And don't forget the calcium propionate. Such a lovely touch!

[dsi1[_2_]]

On Thursday, November 21, 2019 at 7:53:39 PM UTC-10, Bruce wrote:
> On Thu, 21 Nov 2019 21:42:50 -0800 (PST), "
> > wrote:
>
> >On Thursday, November 21, 2019 at 10:41:49 PM UTC-6, Bruce wrote:
> >>
> >> Arnold Bread, Country Buttermilk
> >> "Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Reduced
> >> Iron, Niacin, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin
> >> B2), Folic Acid], Buttermilk, Sugar, Yeast, Soybean Oil, Salt, Wheat
> >> Gluten, Calcium Propionate (Preservative), Honey, Monoglycerides,
> >> DATEM, Calcium Sulfate, Calcium Carbonate, Soy Lecithin, Whey, Soy
> >> Flour, Nonfat Milk"
> >>
> >> That ain't bread, but I hereby give you permission, also on behalf of
> >> dsi1, to eat that if you can.
> >>
> >Mmmmmmmmmmmmmmmmmmmmmm. You're making me crave buttered toast and jam for
> >breakfast tomorrow.
>
> And don't forget the calcium propionate. Such a lovely touch!

You don't have a clue about what calcium propionate does and yet you make snide remarks about it. That's not cool.

[Cindy Hamilton[_2_]]

On Thursday, November 21, 2019 at 7:30:05 PM UTC-5, Hank Rogers wrote:
> Casa de Masa wrote:
> > Cindy Hamilton presented the following explanation :
> >> My husband likes Beefsteak, For the most part, too sweet and soft.
> >>
> >> Cindy Hamilton
> >>
> > There's a pill for that, now.
>
> No pill needed. Call Popeye.

Are you suggesting that Popeye will serve as my husband's fluffer?

Cindy Hamilton

[Bruce[_28_]]

On Fri, 22 Nov 2019 01:18:27 -0800 (PST), dsi1
> wrote:

>On Thursday, November 21, 2019 at 7:53:39 PM UTC-10, Bruce wrote:
>> On Thu, 21 Nov 2019 21:42:50 -0800 (PST), "
>> > wrote:
>>
>> >On Thursday, November 21, 2019 at 10:41:49 PM UTC-6, Bruce wrote:
>> >>
>> >> Arnold Bread, Country Buttermilk
>> >> "Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Reduced
>> >> Iron, Niacin, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin
>> >> B2), Folic Acid], Buttermilk, Sugar, Yeast, Soybean Oil, Salt, Wheat
>> >> Gluten, Calcium Propionate (Preservative), Honey, Monoglycerides,
>> >> DATEM, Calcium Sulfate, Calcium Carbonate, Soy Lecithin, Whey, Soy
>> >> Flour, Nonfat Milk"
>> >>
>> >> That ain't bread, but I hereby give you permission, also on behalf of
>> >> dsi1, to eat that if you can.
>> >>
>> >Mmmmmmmmmmmmmmmmmmmmmm. You're making me crave buttered toast and jam for
>> >breakfast tomorrow.
>>
>> And don't forget the calcium propionate. Such a lovely touch!
>
>You don't have a clue about what calcium propionate does and yet you make snide remarks about it. That's not cool.

It says it right the it's a preservative. Bread doesn't need
preservatives Eat it or freeze it.

[Cindy Hamilton[_2_]]

On Friday, November 22, 2019 at 6:33:14 AM UTC-5, Bruce wrote:
> On Fri, 22 Nov 2019 01:18:27 -0800 (PST), dsi1
> > wrote:
>
> >On Thursday, November 21, 2019 at 7:53:39 PM UTC-10, Bruce wrote:
> >> On Thu, 21 Nov 2019 21:42:50 -0800 (PST), "
> >> > wrote:
> >>
> >> >On Thursday, November 21, 2019 at 10:41:49 PM UTC-6, Bruce wrote:
> >> >>
> >> >> Arnold Bread, Country Buttermilk
> >> >> "Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Reduced
> >> >> Iron, Niacin, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin
> >> >> B2), Folic Acid], Buttermilk, Sugar, Yeast, Soybean Oil, Salt, Wheat
> >> >> Gluten, Calcium Propionate (Preservative), Honey, Monoglycerides,
> >> >> DATEM, Calcium Sulfate, Calcium Carbonate, Soy Lecithin, Whey, Soy
> >> >> Flour, Nonfat Milk"
> >> >>
> >> >> That ain't bread, but I hereby give you permission, also on behalf of
> >> >> dsi1, to eat that if you can.
> >> >>
> >> >Mmmmmmmmmmmmmmmmmmmmmm. You're making me crave buttered toast and jam for
> >> >breakfast tomorrow.
> >>
> >> And don't forget the calcium propionate. Such a lovely touch!
> >
> >You don't have a clue about what calcium propionate does and yet you make snide remarks about it. That's not cool.
>
> It says it right the it's a preservative. Bread doesn't need
> preservatives Eat it or freeze it.

Many Americans could not afford bread without preservatives. Why?
Mainly because of waste. So much bread would spoil on the store
shelves that the price would have to increase to compensate. Someone
who can afford a $2 loaf of bread might not be able to afford a $5 loaf
of bread. Someone who can only afford a $0.79 loaf of bread at the bakery's
outlet store where they sell bread that's near its shelf life would
be cut out of the bread market completely.

Cindy Hamilton

[Terry Coombs]

On 11/21/2019 10:43 PM, Bruce wrote:
> On Thu, 21 Nov 2019 22:33:48 -0600, Terry Coombs >
> wrote:
>
>> On 11/21/2019 11:54 AM, KenK wrote:
>>> What's your favorite brand/type of grocery - not purchased in bakery -
>>> bread? I'm still looking, perhaps these responses will give me a favorite.
>>>
>> Â* We don't do store-bought bread , but this thread has me wanting to
>> make a sourdough starter and try my hand at it . It appears the biggest
>> drawback - if you can call it that - to sourdough bread is the extended
>> rise times . The results must be worth the wait or it wouldn't be so
>> popular .
> Yes, you have to plan it a bit more. Is the result worth it? I think
> so, but I think home made yeast bread's great too.

Â* Unless you get too busy and let it over-proof on the first rise like
I did yesterday ... In the end it turned out OK , but not up to my usual
standards for light and fluffy .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

[Ed Pawlowski[_5_]]

On 11/22/2019 6:00 AM, Cindy Hamilton wrote:
> On Thursday, November 21, 2019 at 7:30:05 PM UTC-5, Hank Rogers wrote:
>> Casa de Masa wrote:
>>> Cindy Hamilton presented the following explanation :
>>>> My husband likes Beefsteak, For the most part, too sweet and soft.
>>>>
>>>> Cindy Hamilton
>>>>
>>> There's a pill for that, now.
>>
>> No pill needed. Call Popeye.
>
> Are you suggesting that Popeye will serve as my husband's fluffer?
>
> Cindy Hamilton
>

Please, now I need brain bleach to get rid of that thought.

[jmcquown[_2_]]

On 11/21/2019 11:42 PM, Terry Coombs wrote:
>
> Lots of rice grown here in Arkansas USA ... I saw a sign on the way
> home from our last trip to Memphis that some rice farmers are growing
> Basmati rice . I guess that's not your everyday white rice ? Plain ol'
> brown rice from Walmart here , we don' need no steenkin' fancy rice !
> <grin>

I've been to your neck of the woods in Arkansas and yes, there are a lot
of rice fields in Arkansas along the way from Memphis. There's a brand
of rice called Mahatma, makes people think it's from India. Nope, it's
grown in Arkansas.

Arborio, it's short grain rice. Commonly used in rissoto. Not a dish
I'm interested in making, standing and stirring rice almost constantly
for 20-30 minutes. Rice is not a staple in my house.

> Â* As far as bread , I use Seal of Minnesota baking flour , with some
> Wheat Montana stone ground whole wheat in every batch .
>
Well, KenK isn't going to bake his own bread. He's asking about store
bought, off the shelf brands of bread. I don't know what is available
in his supermarket. I can only name a few brands of bread. Orowheat,
Pepperidge Farm.

Jill

[Cindy Hamilton[_2_]]

On Friday, November 22, 2019 at 12:11:49 PM UTC-5, jmcquown wrote:
> On 11/21/2019 11:42 PM, Terry Coombs wrote:
> >
> > Lots of rice grown here in Arkansas USA ... I saw a sign on the way
> > home from our last trip to Memphis that some rice farmers are growing
> > Basmati rice . I guess that's not your everyday white rice ? Plain ol'
> > brown rice from Walmart here , we don' need no steenkin' fancy rice !
> > <grin>
>
> I've been to your neck of the woods in Arkansas and yes, there are a lot
> of rice fields in Arkansas along the way from Memphis. There's a brand
> of rice called Mahatma, makes people think it's from India. Nope, it's
> grown in Arkansas.
>
> Arborio, it's short grain rice. Commonly used in rissoto. Not a dish
> I'm interested in making, standing and stirring rice almost constantly
> for 20-30 minutes. Rice is not a staple in my house.

There are risotto methods that don't call for stirring all the time.

I'm not interested because I like my rice fairly dry and plain. YMMV.

Cindy Hamilton

[Terry Coombs]

On 11/22/2019 11:11 AM, jmcquown wrote:
> On 11/21/2019 11:42 PM, Terry Coombs wrote:
>>
>> Lots of rice grown here in Arkansas USA ... I saw a sign on the way
>> home from our last trip to Memphis that some rice farmers are growing
>> Basmati rice . I guess that's not your everyday white rice ? Plain
>> ol' brown rice from Walmart here , we don' need no steenkin' fancy
>> rice ! <grin>
>
> I've been to your neck of the woods in Arkansas and yes, there are a
> lot of rice fields in Arkansas along the way from Memphis. There's a
> brand of rice called Mahatma, makes people think it's from India.Â*
> Nope, it's grown in Arkansas.
>
> Arborio, it's short grain rice.Â* Commonly used in rissoto.Â* Not a dish
> I'm interested in making, standing and stirring rice almost constantly
> for 20-30 minutes.Â* Rice is not a staple in my house.
>
>> Â*Â* As far as bread , I use Seal of Minnesota baking flour , with some
>> Wheat Montana stone ground whole wheat in every batch .
>>
> Well, KenK isn't going to bake his own bread.Â* He's asking about store
> bought, off the shelf brands of bread.Â* I don't know what is available
> in his supermarket.Â* I can only name a few brands of bread.Â* Orowheat,
> Pepperidge Farm.
>
> Jill

Â* Wonder ! "Helps build strong bodies 12 ways." . We used to buy a WW
butter-top breadÂ* when we lived in Memphis , couldn't tell you the brand
but it was always on the shelf at Kroger . Â* As far as the rice , I
stick it in the pan with 2X water and get it up to a simmer and put a
lid on it . Set a timer for 45 minutes and go do other stuff . I mostly
cook rice when I do Oriental type foods . Sometimes when i do
south-of-the-border dishes .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

[dsi1[_2_]]

On Friday, November 22, 2019 at 1:33:14 AM UTC-10, Bruce wrote:

> It says it right the it's a preservative. Bread doesn't need
> preservatives Eat it or freeze it.

If you think eating calcium propionate is bad, try eating moldy bread. Let's start making products that self-destructs. Yeah, that makes sense.

[KenK]

jmcquown > wrote in news:kFUBF.105326$FT5.98107
@fx03.iad:

> On 11/21/2019 11:42 PM, Terry Coombs wrote:
>>
>> Lots of rice grown here in Arkansas USA ... I saw a sign on the way
>> home from our last trip to Memphis that some rice farmers are growing
>> Basmati rice . I guess that's not your everyday white rice ? Plain
ol'
>> brown rice from Walmart here , we don' need no steenkin' fancy rice !
>> <grin>
>
> I've been to your neck of the woods in Arkansas and yes, there are a
lot
> of rice fields in Arkansas along the way from Memphis. There's a
brand
> of rice called Mahatma, makes people think it's from India. Nope,
it's
> grown in Arkansas.
>
> Arborio, it's short grain rice. Commonly used in rissoto. Not a dish
> I'm interested in making, standing and stirring rice almost constantly
> for 20-30 minutes. Rice is not a staple in my house.
>
>> Â* As far as bread , I use Seal of Minnesota baking flour , with
some
>> Wheat Montana stone ground whole wheat in every batch .
>>
> Well, KenK isn't going to bake his own bread. He's asking about store
> bought, off the shelf brands of bread. I don't know what is available
> in his supermarket. I can only name a few brands of bread. Orowheat,
> Pepperidge Farm.
>
> Jill

I used to bake my own. The I decided to go gluten-free. Forget why. Very
hard to successfully bake GF bread. Often doesn't rise. Seems to need
very fresh flour. Gave up bread baking.

A few days ago went off of GF diet. Guess I need to buy some regular
flour and start baking again.


--
I love a good meal! That's why I don't cook.

[Ed Pawlowski[_5_]]

On 11/22/2019 12:11 PM, jmcquown wrote:

>
> Arborio, it's short grain rice.Â* Commonly used in rissoto.Â* Not a dish
> I'm interested in making, standing and stirring rice almost constantly
> for 20-30 minutes.Â* Rice is not a staple in my house.

I make it every 4 to 6 weeks or so, but not as a rice side, a complete
meal.

Start with cutting up some Italian sausage, two or three links to a cup
of uncooked rice. I brown the sausage, chopped onion, garlic. Option
one is some diced butternut squash. Partly cook the squash, then add
the rice. Cook it together for a few minutes, then pour in a couple of
glugs of white wine.

Now start adding the heated liquid. a little at a time. Stirring does
not have to be constant, but very frequent. Keep adding as needed.

Once all the liquid is in, add a half cup or more of grated cheese.
Option two is to add some frozen peas. Stir until the peas are done and
it should all be done about the same time.

Finish off with a few ounces of heavy cream. Stir in until heated, then
serve.

You get at least 4 servings. Reheats well.