Subj : Apricot-Almond Bread
To   : Ruth Haffly
From : Ben Collver
Date : Mon Dec 04 2023 10:42:11

 Re: Apricot-Almond Bread
 By: Ruth Haffly to Ben Collver on Sun Dec 03 2023 20:22:19

RH> Given that you're useing only one cup of flour, you probably need only
RH> half a cup of water.

That's cool that you can remember so clearly a loaf of bread that you
cooked one time many years ago.  Sometimes my mind works that way too.
And then suddenly, that river that went underground so long ago
surprisingly resurfaces and i feel that "i've still got it!"

Thanks!  I bet it was closer to half a cup of water.  Since different
flour has different absorbancy, i'd probably improvise and aim for
what i've already learned as optimal pizza dough consistency.

I am house sitting and will be cooking for an elderly dog.  Due to
health problems, he has become very picky about what he will eat.
His human family recently and discovered, thanks to Thanksgiving
leftovers, that he is much more enthusiastic about eating food if
it is warm and topped with gravy.  So i will be making chicken &
gravy dinners for him.

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