October 2000
This is the Knead to Know Newsletter, packed with information, tips and recipes useful to home bakers like you. It’s written exclusively for members of the Bread Brigade America Club.

WELCOME BREAD BRIGADE AMERICA MEMBER
OR PROSPECTIVE MEMBER!

You’ve Got a Knead to Know
As someone who bakes often or wants to bake more frequently, you should join Bread Brigade America. You’ll be ready to enjoy its many benefits:

Online coupons to print and use

100 greenpoints (greenpoints.com) for the first coupon you print

200 greenpoints thereafter for each and every Bread Brigade America
coupon you redeem at your local grocer

1000 greenpoints just for joining

Weekly drawings for 25,000 greenpoints

Recipe e-mails to keep you up to speed on some of the latest
Fleischmann’s Yeast Test Kitchen approved recipes

Free Materials by Mail

Due to the nature of coupon handling, please allow 30-60 days for crediting of greenpoints to your account. Amount of greenpoints to be awarded subject to change with sufficient notice given to members.

And, of course, this Knead To Know Newsletter has great recipes, helpful tips and interesting discussions. So, don’t wait. Take advantage of these Bread Brigade America rewards today.

NEWS FLASH! Registration bonus for joining Bread Brigade America in the month of October only: 1,000 ADDITIONAL greenpoints for a total of 2,000 just for joining!

THE FIRST EDITION
Knead to Know Debuts
Welcome to the first issue of Knead to Know, the Fleischmann’s Yeast online newsletter for Bread Brigade America members. Each month, Knead to Know brings you all the latest baking information, seasonal tips and recipes for both conventional oven and bread machine baking. All issues will be archived and available for future reference.

RECIPE OF THE MONTH
Friday Night Pizza
Across America, Friday night is ‘Pizza Night’ for many families and their friends. Why not bake your own pizza instead of getting a frozen or delivered version.

As that wonderful, unmistakable aroma fills your home, your family and friends will know this is no ordinary Friday Night Pizza - it’s homebaked Friday Night Pizza. Here are recipes for the pizza dough and the toppings that make Party Pizza. It’s a delicious way to kick off the weekend. And it turns Friday night into a party with very little fuss and preparation.

Plan to play a family game or gather some friends to watch a video as you enjoy this pizza. Fleischmann’s Yeast and Friday Night Pizza really go together for great get-togethers.

PARTY PIZZA
Makes 2 (10-inch square) pizzas

Dough:
3 1/4 cups all-purpose flour
1 tablespoon sugar
1 package FLEISCHMANN’S® RapidRise™ Yeast
1 1/2 teaspoons salt
1 cup water
2 tablespoons peanut oil

Topping:
1 1/2 cups mozzarella and provolone cheese blend
1/2 cup grated fresh Romano cheese
1/2 cup grated fresh Parmesan cheese

In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water and peanut oil until very warm (120o to 130oF). Gradually stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; roll each into a 10 x 10-inch square. Place on greased baking sheet. Prick dough randomly with fork; let rest 10 minutes.

Parbake at 450oF for 8 minutes. Remove from sheets; place on wire cooling racks. Sprinkle with cheeses. Bake on wire racks at 450o F for 8 to 10 minutes or until done. Cut into 2 1/2 x 2 1/2-inch squares; serve immediately. Also tastes great cold, straight from the fridge.

IT’S A WHOLE NEW WEBSITE!

It’s a new world at www.breadworld.com. The site has been updated. It’s more exciting, more interactive and features extensive additions, including new sections dedicated to kids and beginners. Best of all, you’ll find lots of new recipes, and every one of them has been developed and tested in our Fleischmann’s Yeast Test Kitchens. Some are easy, some more challenging. You’re sure to find plenty to match your baking skills.

NEWS FLASH! Bread Brigade America members who join in October are automatically entered in our weekly sweepstakes drawing for 25,000 greenpoints for each week this month (October 2000). You don’t have to register separately each week during this first month. Sweepstakes winners for each week in October will be notified by e-mail. Good luck! Three new brochures will automatically be mailed to you as well.

WEEKENDS ARE SPECIAL
‘Here’s Comes The Weekend’ Calendar
It’s that time again! The work week and the school week are over. It’s time to unwind, time to celebrate. And nothing inspires a celebration like a homebaked treat. Here are some suggestions to make each weekend of the month something to celebrate.

FIRST WEEKEND: We already told you about how Fleischmann’s Yeast and Friday Night Pizza really go together for great get-togethers with family and friends, whether it’s over a board game or along with a video. Here are some delicious suggestions for making other weekends just as special with Fleischmann’s Yeast.

SECOND WEEKEND: As the main attraction for a casual lunch or dinner, we suggest one of our favorite recipes: Onion-Herb Focaccia. Served warm or cold, it’s the perfect complement to a Waldorf salad, or a hearty home-made vegetable soup. With its soft texture and mild onion flavor, this Italian flat bread is sure to be a hit at your table. And it’s one of the easiest yeast breads to bake.

CLICK HERE FOR THE RECIPE:
TRADITIONAL       BREAD MACHINE

THIRD WEEKEND: For brunch with a delicious difference, how about Chocolate Almond Panettone? This cake-like bread is the perfect bridge between breakfast and lunch. Kids as well as adults will take to its rich, buttery taste, not to mention everybody’s favorite - chocolate. Goes perfectly with flavored coffees and herbal teas for the grown-ups and cold milk for the kids.

CLICK HERE FOR THE RECIPE:
TRADITIONAL       BREAD MACHINE

FOURTH WEEKEND: All week long it’s business casual at work and casual dress at home. Why not make this the weekend for dressing up? A formal dinner party is a great way to bring back the fun of entertaining and dressing up. And nothing dresses up a meal like Fragrant Cloverleaf Rolls, a classic statement of good taste. Besides, there’s no there better way to create an appetite than with the lingering aroma of homebaked bread.

CLICK HERE FOR THE RECIPE:
TRADITIONAL       BREAD MACHINE

THE IOWA STATE FAIR
Congratulations to the Winners!
Mary Sailer and her 11-year old granddaughter Haylee Barnard wowed the judges at the Iowa State Fair with their delicious recipe for cinnamon bread, taking first place among 18 entrants in this exciting contest before a highly interested crowd of onlookers. Janis Hendrickson and Sarah Hendrickson took second place and Nancy Dykeman came in third.
Congratulations, Winners!

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