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Lora Brody Products & CookbooksLora Brody, author of 14 cookbooks, including the best selling Kitchen Survival Guide, Bread Machine Baking: Perfect Every Time, and Growing Up on The Chocolate Diet, has also created a line of bread making products no home baker should be without.
The ten winners of the January 2000 Gourmet Guess food trivia contest will each win a special Lora Brody breadmaking kit including:
plus three Lora Brody cookbooks:
Bread Machine Baking: Perfect Every Time (with Millie Apter)
The combined retail value of the three products and three books is over $100.00.
Lora Brody Products for a Perfect Loaf Every Time
Lora Brody's Bread Dough Enhancer Baking Formula
This best-selling product guarantees success for the home baker. A unique dough conditioner and yeast activator, the Enhancer dramatically improves the rise, taste, crumb, crust and shelf stability of bread. It is used with equal enthusiasm by bread machine users and those who make their bread by hand, and has become an indispensible staple for those who bake with whole wheat, rye and other whole grains.
The ingredients, all naturally occurring, are vital wheat gluten, diastatic malt and ascorbic acid (Vitamin C). Sold in 10 ounce resealable canisters. Each unit contains enough Bread Dough Enhancer for 20-30 loaves of bread.
This product truly revolutionizes the process of making sourdough bread at home. It can be used to make not only bread, but also pancakes, waffles and non-yeasted flatbreads and crackers.
This is not a starter, all the work has been done for you! The Sourdough Bread Enhancer contains a natural dehydrated sourdough concentrate that instantly converts any regular dough or batter to sourdough. This natural concentrate is combined with the original Bread Dough Enhancer to produce a world class loaf of sourdough bread without the wait, mess and bother of the traditional starter method.
Sold in 10 ounce resealable canisters. Each unit contains enough Sourdough Bread Enhancer for 10-15 loaves of bread.
This Baker's Formula puts an end to doughs that fight back and bake tough. The biggest challenge in making hand formed yeast bread, rolls and pizza and pie crusts is to modulate the tightening effect of the gluten to achieve a dough that is relaxed enough to behave while it's being rolled, shaped or braided, and mellow enough to make a soft, rich loaf of bread with a nice crisp outer crust.
The addition of a few tablespoons of Dough Relaxer will transform yeast doughs, pie dough and batters, resulting in paper thin pizza crust, light and tender hand formed breads, rolls and croissants, light-as-a-cloud pancakes and waffles, perfect biscuits, pie crusts and rolled cookies.
The Dough Relaxer is made from all natural ingredients: high heat process non-fat dry milk, diastatic malt, natural sours and baking powder. This unique combination of ingredients naturally tenderizes and relaxes the dough, with the non-fat milk also delivering a calcium boost.
Sold in 10 ounce resealable canisters.
Lory Brody Products and Cookbooks