BBS:      TELESC.NET.BR
Assunto:  Beer Bread
De:       Ben Collver
Data:     Mon, 30 Mar 2026 07:56:04 -0700
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  Re: Beer Bread
  By: Ruth Haffly to Ben Collver on Wed Mar 18 2026 02:30 pm

RH> Probably, but it isn't before we cut it up, dry it and then crumb it. It's
RH> just good 100% whole wheat bread initially. Decades ago I used to make 8
RH> loaves at a time (We had a big freezer) so I'd only have to make it every
RH> 3-4 weeks. While we were doing the initial moves with the Army I cut back
RH> to 2 loaves at a time, usually every week to 10 days. Got settled in our
RH> first duty station and I made 4 loaves each baking, then orders to Germany
RH> cut that back to 2, which I basically stuck with. Then we got the machine
RH> that only did one loaf, now use the machine mostly for pizza crusts.
RH> Purchase of a Kitchen Aide Professional mixer let me go back to 2 loaves
RH> at a time when I make it.

Wow, in my mind that's large scale home bread making!  Do you ever need to
replace the paddles?  If so, where do you get parts from?

Do you make "bread mixes" ahead of time?  Or do you mix the ingredients
together on the spot?

I used to make pizza weekly.  In the morning i would hand mix the dough in
 a sturdy metal bowl and let it rise all day. I'd cook it in the evening
after i  came home from work.  That was my "peak bread" period.

RH> It's the start of major pollen season,
RH> especially pine pollen, so the trees look pretty but do a number on the
RH> eyes, nose, etc and everybody drives a yellow-green vehicle.

Ha!  It's pollen season here too and i feel sympathy for my friends whose
allergies are acting up.

I remember collecting cat tail pollen and using it to make pancakes.
I mixed it with wheat flour to act as the binder.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cattail Bannock
 Categories: Native, Quickbreads, Corn
      Yield: 4 Servings

      1 c  White cornmeal
    1/2 c  Cattail flour (pollen)
      1 ts Wood ashes or baking soda
    1/2 ts Ground ginger
      1 c  Sour milk
      1    Egg, beaten
      2 tb Honey
      3 tb Corn oil

  Mix together the cornmeal and cattail flour in a large bowl.
  Gradually add the remaining ingredients, blending well and working
  into a sturdy dough. Turn into a well-greased loaf pan (8x4")
  and bake in a preheated 425 F oven for 30 minutes. The dough may
  also be shaped and flattened into a greased cast-iron skillet and
  cooked over an open fire, turning once. Gauge the cooking time
  according to the fire, usually 10 minutes per side. Delicious as a
  trail bread, it is enhanced by the addition of a handful or two of
  seasonal (or dried) berries included in the raw batter before
  baking.

  Ashes have special properties when mixed with foods, or in water,
  for various preparations. The Indians passed this along to the early
  Americans and it became a part of their traditional food as well.
  Ashes of distinctive woods such as cedar, juniper, hickory, etc. were
  definite flavourings, as well as cleansing and digestive agents.
  Ashes also bleach and soften some foods and add trace minerals,
  subtly influencing taste and consistency. Ashes in water create lye,
  which will harden and chemically change the substances to which it is
  added.

  Spoon fresh ashes out of a fireplace, wood burning stove, or campfire
  for use in recipes. (In some cases substitutions are indicated) Be
  sure not to scrape the ashes out of the fireplace, or you will pick
  up unwanted and harmful tars and residues.

  Cattail Flour: During June the male blossoms, which are located
  above the female cattail bloom spike, produce quantities of bright
  yellow pollen. This nutritious, corn-flavoured food substance in
  easily gathered by wading through cattail marshes and gently bending
  each bloom spike over a deep bowl or bucket and "dusting" the golden
  pollen in (thereby pollinating the plant at the same time). This
  gathering is best accomplished on a still, dry afternoon. Gather as
  much fresh pollen as you can use soon or put by. It is an important
  flour extender and makes a good addition to biscuit, bread, and cake
  batters. It should be added in an equal amount to replace an equal
  portion of flour deleted from a recipe.

  From: Kailariwoifeyes

MMMMM
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