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) .