Subj : Apricot-Almond Bread
To : Ben Collver
From : Ruth Haffly
Date : Tue Dec 05 2023 15:46:47
Hi Ben,
BC> Re: Apricot-Almond Bread
BC> 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.
BC> That's cool that you can remember so clearly a loaf of bread that you
BC> cooked one time many years ago. Sometimes my mind works that way too.
BC> And then suddenly, that river that went underground so long ago
BC> surprisingly resurfaces and i feel that "i've still got it!"
Probably because it was a "one off" baking. I've really slacked off on
making bread in the last few years--used to do it all the time, at one
point, 8 loaves at a time (extras went into the freezer). It was easier
to do it in quantity like that when our girls were small. Then Steve
went into the Army and I lost my freezer so went down to only 2 loaves
at a time, supplimented some while we were in Germany with all the yummy
breads there. Came back to the States and 3 wrist surgeries in 2 years
got me using an ABM for a while, then I went back to making 2 loaves at
a time on a sort of regular basis. Did that until the last few years,
maybe I'll get back into it this winter. Started baking bread back in
1976 so have become pretty good at it. (G)
BC> Thanks! I bet it was closer to half a cup of water. Since
different BC> flour has different absorbancy, i'd probably improvise
and aim for BC> what i've already learned as optimal pizza dough
consistency.
Just keep playing around with the recipe and keep track of your best
results. I use whole wheat flour as my main flour, both the hard winter
wheat for general purpose baking and the soft, spring (pastry) wheat for
quick breads, pie crusts, cake, etc. I also have rye flour on hand for
the occaisional rye bread baking and will buy gluten free flours if I
know I have to make something GF.
BC> I am house sitting and will be cooking for an elderly dog. Due to
BC> health problems, he has become very picky about what he will eat.
BC> His human family recently and discovered, thanks to Thanksgiving
BC> leftovers, that he is much more enthusiastic about eating food if
BC> it is warm and topped with gravy. So i will be making chicken &
BC> gravy dinners for him.
Our cocker spaniel (Sam) ate almost any and every thing, not liking
lettuce or peas but his favorite treat was popcorn. We adopted him when
he was about 4 1/2 from a family with orders for Scotland who didn't
want to put him thru a 6 month quarentine. We had him for about 8 years
before gettting orders for Hawaii, with a 4 month quarentine. by then
he'd developed a number of health issues and we weren't sure if he would
survive the quarentine; long story short, neighbors down the street
adopted him. Sam always liked gravy on his dry food but we didn't always
have it, not the makings of it (and sometimes a time crunch). Found out
that if we put a bit of warm water on his food, he'd think it was gravy
and scarf it down--you might want to try that a time or two and see how
he reacts. If nothing else, maybe a bit of stock or broth, just warmed
a bit, might work.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Mind... Mind... Let's see, I had one of those around here someplace.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
