http://dessert-first.com Sun, 23 May 2010 15:08:50 +0000 hourly 1 http://wordpress.org/?v=abc http://dessert-first.com/2010/04/book-review-bromberg-bros-blue-ribbon-cookbook/comment-page-1/#comment-2356 Margie Roti Roti Sun, 23 May 2010 15:08:50 +0000 http://dessert-first.com/?p=1002#comment-2356 Many recipes in the "Blue Ribbon Cookbook" rely on (or recommend) the Country Bread recipe (pg. 203), which has the proportions for yeast/salt inverted (compared to most white bread recipes). If a loaf of bread was entered at our local county fair with salt content that saturated, it would be deemed inedible and not receive any ribbon. Many recipes in the “Blue Ribbon Cookbook” rely on (or recommend) the Country Bread recipe (pg. 203), which has the proportions for yeast/salt inverted (compared to most white bread recipes). If a loaf of bread was entered at our local county fair with salt content that saturated, it would be deemed inedible and not receive any ribbon.

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