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  • From: "St. Joseph the Worker Farm" <jmmps AT rocketmail.com>
  • To: market-farming AT lists.ibiblio.org
  • Subject: [Market-farming] Re: Market-farming Digest, Vol 2, Issue 53
  • Date: Sat, 22 Mar 2003 14:29:11 -0800 (PST)

Jay, the farm brochure looks really great! Thanks for
all of your time, efforts and help...I cant wait ti
really read it in detail and and get started... Thanks again.....

=====
Jackie
St. Joseph the Worker Farm
Northwestern Pa.

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>From jbush4 AT ipa.net Sat Mar 22 21:20:31 2003
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Date: Sat, 22 Mar 2003 20:20:12 -0600
To: Market Farming <market-farming AT lists.ibiblio.org>
From: Joel Bush <jbush4 AT ipa.net>
Subject: Re: [Market-farming] Re: joel bush, Everyday Whole Wheat Bread
Mix
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I am interested in
>Joel Bush's Wheat Bread Mix and wondering if he could share this recipe
>and do you go to a commercial kitchen to prepare it and your sample loaf
>or are you local laws not a stiff as here in WA?

I finally dug it out. I usually make it in good sized batches bagged by the
loaf and tonight I had to make some more.

Joel's Everyday Wheat Bread (Machine)

2 1/2 tsp Yeast, dry
1 1/2 T Sugar
2 1/4 c Flour, bread
1 1/2 T Milk, dry skim
3/4 c Flour, whole wheat
1 1/2 T butter
1 1/2 tsp Salt
1 1/4 c Plus 1 T lukewarm water
1 T vital wheat gluten

Put liquid ingredients in bread machine followed by dry ingredients. Bake on
"white bread" cycle.

I'm fortunate that my neighbor has a commercial kitchen. I help him feed the
Boy Scouts a few times during the summer and he lets me use his kitchen. I
have
to say that we have people at the market who in no way have a commercial
kitchen and they don't have any problems. I just use it for my jams and
salsas.
I use my bread maker at home and set the timer before I go to bed. The loaf is
still hot when the market opens.

Joel Bush
--=====================_209506332==_.ALT
Content-Type: text/html; charset="us-ascii"

<html>
<font size=3>I am interested in <br>
&gt;Joel Bush's Wheat Bread Mix and wondering if he could share this
recipe <br>
&gt;and do you go to a commercial kitchen to prepare it and your sample
loaf <br>
&gt;or are you local laws not a stiff as here in WA?<br>
<br>
I finally dug it out. I usually make it in good sized batches bagged by
the loaf and tonight I had to make some more.<br>
<br>
Joel's Everyday Wheat Bread (Machine)<br>
&nbsp;&nbsp;&nbsp; <br>
&nbsp;&nbsp; 2 1/2 tsp Yeast, dry<br>
&nbsp;&nbsp; 1 1/2 T&nbsp; Sugar<br>
&nbsp;&nbsp; 2 1/4 c&nbsp; Flour, bread<br>
&nbsp;&nbsp; 1 1/2 T Milk, dry skim<br>
&nbsp;&nbsp; 3/4 c&nbsp; Flour, whole wheat<br>
&nbsp;&nbsp; 1 1/2 T butter<br>
&nbsp;&nbsp; 1 1/2 tsp Salt<br>
&nbsp;&nbsp; 1 1/4 c&nbsp; Plus 1 T lukewarm water<br>
&nbsp;&nbsp; 1 T vital wheat gluten<br>
&nbsp;&nbsp; <br>
Put liquid ingredients in bread machine followed by dry ingredients. Bake
on &quot;white bread&quot; cycle.<br>
<br>
I'm fortunate that my neighbor has a commercial kitchen. I help him feed
the Boy Scouts a few times during the summer and he lets me use his
kitchen. I have to say that we have people at the market who in no way
have a commercial kitchen and they don't have any problems. I just use it
for my jams and salsas. I use my bread maker at home and set the timer
before I go to bed. The loaf is still hot when the market opens.<br>
<br>
Joel Bush</font></html>

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  • [Market-farming] Re: Market-farming Digest, Vol 2, Issue 53, St. Joseph the Worker Farm, 03/22/2003

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