Hi Ben,

We've not bought bread crumbs in decades--don't like the white
years ago but it's just not the same for crumbing.
... we have a good amount of crumbs plus several slices for
eating otherwise.

I guess in your case, calling it "crumby bread" would be paying it a compliment. ;)

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

Sounds interesting. Our usual white fish is flounder, used to be able to
go to a local fish market and get that, or other seafood, fresh off the boat. We were living down on the coast of NC at that time.

I remember buying a tub of fresh pickled herring at the coast. To me
it was surprisingly delicious. Grocery store seafood just can't
compare.

No, and that's probably why we don't buy seafood that often. Our
favorite restaurant has it trucked in from the coast every day. They
started down in Wilmington, right off the water, so they know how to do
seafood well. There's one small chain with a restaurant down in Raleigh
that I refuse to go to anymore because their quality isn't.

Just the thing for a cold, wet and windy night. Right now we're

under a RH> tornado warning but haven't gotten any notifications of one
in the area RH> yet. Once this system passes thru, we've got another
band of rain coming RH> in before temperatures drop tonight. Tomorrow's
high is supposed to only RH> be in the low 40s. We're doing leftover
pulled pork (from a meal out RH> yesterday) with a sweet potato for
Steve, white potato for me and possibly RH> something else.

Brrrr... It's been sunny and warm here lately and all the trees are rioting. The plum tree in the driveway seems to have twice as many blossoms as usual and it smells wonderful. The honeybees are happy.

We're in the upper 40s and sunny. The tornadoes missed us, thankfully,
and we got about .6" of rain. It's the start of major pollen season,
especially pine pollen, so the trees look pretty but do a number on the
eyes, nose, etc and everybody drives a yellow-green vehicle.

Here's a recipe that could do with some bread crumbs on top...

Title: Macaroni And Cheese
Categories: Pasta
Yield: 1 Batch

That's what my mom always did. She did pretty much the same recipe but
used black pepper and no egg. I did the same until I got my first
microwave oven. Then I cooked the macaroni (whole wheat), put it in a
microwave safe bowl and made the cheese sauce (with a shot of spicy
brown mustard) in the same pot. Combined the sauce and pasta, then
(sometimes) added bread crumbs. Nuked for a few minutes to equalise the temperature, then served and watched it disappear. I don't do it very
often now that our girls are grown and gone.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Beer Bread
By: Ruth Haffly to Ben Collver on Wed Mar 18 2026 02:30 pm

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

It's the start of major pollen season,
especially pine pollen, so the trees look pretty but do a number on the 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
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

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

The times I was making 8, then 4 (and some 2) loaves at a time I was
doing it all by hand. Then we got the first machine after I broke (both
of) my wrists, used it until they recovered enough to knead the dough.
Bought a Kitchen Aide Professional mixer while we were in Savannah
(IIRC, 2008) and I went back to making 2 loaves regularly at a time
until a few years ago. About the time of my knee replacement surgery
(February 2019) we started buying bread. The bread machine gets
occaisional use, mostly when I want to mix up a pizza dough, rolls,
etc--a small batch of dough--that I will shape and bake in the oven.

Do you make "bread mixes" ahead of time? Or do you mix the BC>

ingredients together on the spot?

I usually mix the ingredients as I'm making the bread (or whatever). For
a long time I did make a whole wheat "bisquick"--baking mix--(I'll look
up the recipe and post it.) but then Steve got some Kodiak Cakes mix and
we've used that ever since.

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 BC> the evening after i came home from work. That was my "peak
bread" BC> period.

My "from scratch" pizza dough is easy to mix up as needed. It rises
while I'm slicing the pepperoni, grating the cheese, draining the
mushrooms, cutting up onions and peppers, etc. The sauce is started an
hour or so before I do the dough to give it time for flavors to blend
(or I'll just open a can of tomato sauce and spice it up, depends on
time and energy).

It's the start of major pollen season,
especially pine pollen, so the trees look pretty but do a number on the 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.

I've never done it, even tho I grew up in an area that had cat tails.

QUICK PIZZA DOUGH

2 cups flour (I use all whole wheat)
1 tablespoon each honey (or sugar), oil and yeast
Pinch of salt
3/4 to 1 cup warm water

Mix, turn out onto counter and knead--you may need to knead in more flour--until dough is smooth and no longer sticky. Put dough back in
bowl, set aside while you prepare sauce (if using can of tomato sauce)
and other toppings. Grease pan (16" round or 12"x18"), spread dough.
(You may want to let it set for a few minutes to rise a bit more.)
Add toppings, bake at 425 for 16-20 minutes.

PIZZA SAUCE

1 6 ounce can tomato paste
2 cans water
2 teaspoons each basil, oregano, parsley, garlic powder (or 1-2 cloves
fresh chopped garlic)
1/2 teaspoon black pepper
Dash of salt

Mix all, bring to boil and then reduce heat to simmer, stirring
occaisionally until desired thickness. Extra sauce can be put in fridge
until needed.

The basic sauce (with another can of water and I add a can of tomato
sauce) can be used as sauce for any pasta or dish needing marinara
sauce. It's based on the recipe my MIL gave me when I married Steve and
I still use it today, almost 51 years later.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Beer Bread
By: Ruth Haffly to Ben Collver on Tue Mar 31 2026 11:47 am

Hi Ruth,

The times I was making 8, then 4 (and some 2) loaves at a time I was doing it all by hand. Then we got the first machine after I broke (both of) my wrists, used it until they recovered enough to knead the dough.

Broke BOTH of your wrists?! There must be a story behind that.

QUICK PIZZA DOUGH
PIZZA SAUCE

Thanks for these recipes. I like that they both look very simple.
I'll bust 'em and add them to my database.


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

Title: Parsnip Soup
Categories: Soups
Yield: 4 Servings

4 c Parsnips;
- scrubbed not peeled,
- cubed 1/2"
2 1/2 c Water
2 1/2 c Milk
2 tb Butter
1/2 ts Thyme
1/2 ts Marjoram
1/4 ts Sage
1 pn Mace

Simmer the parsnips in water for 10 to 15 minutes until soft.
Transfer the parsnips and cooking water to a blender and blend to a
puree. Return to pan and reheat wih all other ingredients, and serve.

Recipe by Vegetarian Food For All by Annabel Perkins

MMMMM
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