Subj : Apricot-Almond Bread
To   : Ruth Haffly
From : Ben Collver
Date : Wed Dec 06 2023 11:06:53

 Re: Apricot-Almond Bread
 By: Ruth Haffly to Ben Collver on Tue Dec 05 2023 15:46:47

RH> Probably because it was a "one off" baking. I've really slacked off on
RH> making bread in the last few years--used to do it all the time, at one
RH> point, 8 loaves at a time (extras went into the freezer). It was easier
RH> to do it in quantity like that when our girls were small.

Wow, 8 loaves is a lot to cook at once!  Did you fit 8 loaf pans into the
oven all at once?  Mom used to make home-made bread and with our large
family we could easily finish 4 loaves within a week.

RH> Just keep playing around with the recipe and keep track of your best
RH> results. I use whole wheat flour as my main flour, both the hard winter
RH> wheat for general purpose baking and the soft, spring (pastry) wheat for
RH> quick breads, pie crusts, cake, etc.

Last night i made cast iron skillet pizza and was quite pleased with the
results.  I used a blend of AP and WW flour and i used 1/2 c water.  I
took the initiative and added 1 ts of sugar to encourage the yeast.  The
yeasties were a cheerful bunch and vigorously raised the dough.

RH> If nothing else, maybe a bit of stock or broth, just warmed
RH> a bit, might work.

Thanks for that tip.  There's some leftover broth in the refrigerator
and i could try that, or possibly thicken it with some starch to make
gravy.

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