[Pkg-lyx-devel] Bug#269772: lyx: TeX classes missing

Fri, 3 Sep 2004 09:16:00 -0600 (MDT)

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Content-Type: TEXT/plain; charset=us-ascii

On  3 Sep, Erinn Clark wrote:
> package lyx
> tags 269772 moreinfo
> thanks
> 
> * Robert E. Riding <reriding@xmission.com> [2004:09:03 06:07 -0600]: 
>> Package: lyx
>> Version: 1.3.4-2
>> Severity: grave
>> Justification: renders package unusable
>> 
>> Upon opening most lyx documents, an alert is given:
>> 
>> The document uses a missing TeX class "article"
>> LyX will not be able to produce output
>> 
>> or perhaps 
>> 
>> The document uses a missing TeX class "letter"
>> LyX will not be able to produce output
>> 
>> Checking the available classes, article.cls and letter.cls 
>> are both listed.
> 
> Hi Robert,
> 
> Do you have a sample file I can check for this behavior? I'm unable to
> reproduce this bug.
> 
> Thanks,
> Erinn
> 
Sure.

It seems that just about every .lyx file I have has the problem.  I did,
by the way, "Edit --> Reconfigure" just before this started happening.
-- 
Bert Riding       
reriding@xmission.com   
gnupg fingerprint:
C0F6 E202 EFB3 F332 CAB0  85D4 A113 9F46 3C93 5A6E
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Content-Type: TEXT/plain; name="bread.lyx"
Content-Disposition: attachment; filename="bread.lyx"

#LyX 1.3 created this file. For more info see http://www.lyx.org/
\lyxformat 221
\textclass article
\language american
\inputencoding auto
\fontscheme default
\graphics default
\paperfontsize default
\papersize Default
\paperpackage a4
\use_geometry 0
\use_amsmath 0
\use_natbib 0
\use_numerical_citations 0
\paperorientation portrait
\secnumdepth 3
\tocdepth 3
\paragraph_separation indent
\defskip medskip
\quotes_language english
\quotes_times 2
\papercolumns 1
\papersides 1
\paperpagestyle default

\layout Title

Bert's Bread Recipe
\layout Author

makes 2 large loaves
\layout Standard

\size larger 
2 1/2 cups water (approx blood temp.)
\layout Standard

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6 - 7 cups bread flour
\layout Standard

\size larger 
1 T.
 high gluten flour (also called wheat gluten)
\layout Standard

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1 T.
 dry yeast
\layout Standard

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1 T.
 sugar
\layout Standard

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1 T.
 salt
\layout Standard

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1 T.
 oil 
\layout Standard

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1/3 cups milk powder
\newline 

\layout Standard

\size larger 
Warm mixing bowl with hot water from tap.
 Discard this water and put 2 1/2 cups warm water into bowl.
 Sprinkle yeast over water to reconstitute.
 Add wheat gluten, three cups flour, and sugar (in that order--putting sugar
 on to of the flour keeps it away from the yeast undiluted--and stir 150
 strokes in the same direction with a spoon.
 Cover and let sit about 1/2 hour, until mixture bubbles and comes about
 3/4 the way up the sides of the bowl.
\newline 

\layout Standard

\size larger 
Add three more cups flour, salt, oil, and milk powder.
 Mix with dough hook, adding more flour as needed until dough mass pulls
 away from sides of bowl and forms a ball around the hook.
 Mix a total of 15 minutes.
 At the end of mixing, a small amount of oil can be dribbled down the sides
 of the bowl to allow dough to be easily handled.
 Turn off mixer, remove dough hook, and cover.
 Let rise until doubled in size.
 Doubled in size is defined by when two fingers pressed slightly into the
 dough mass leave dents.
 (About one hour.)
\newline 

\layout Standard

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Turn dough out onto the counter, punch down, and knead a few times.
 Return to bowl and cover for another rising.
 (About one more hour.) 
\newline 

\layout Standard

\size larger 
Turn out and form into loaves.
 Cover and let double in bulk again (about 45 minutes).
 When nearly ready to bake, pre-heat oven to 450 F.
 and remove cover from loaves.
 When ready to bake, put a cup of water into the oven in a (pre-heated)
 pan (or the oven floor) to form steam, slice the tops of the loaves, and
 put them into the oven.
 Reduce heat to 425, bake 35 minutes or until nicely browned and the bottoms
 sound hollow when tapped.

\newline 

\layout Standard

\size larger 
Cool on a rack, slice, and enjoy!
\newline 

\the_end

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