On Sunday, I once again baked the Lime Bundt cake that I have been developing. This time, I added 2 Tbs. lime juice to the batter along with the zest, and I will do so again, as it gave the cake more lime flavor. I also increased the freshly ground nutmeg from ¼ to ½ tsp. I mixed it by hand, first stirring together the dry ingredients in a large bowl, then in a smaller one, first whisking the oil and buttermilk before whisking in each egg, one at a time, and finally whisking in the vanilla, zest, and juice. I poured that into the dry ingredients, then combined with a cake whisk. (This is a flat whisk that resembles a miniature tennis racket that has Wireax, stainless steel, and made in England written on it. I got it from either King Arthur or Vermont Country Store, and I hope it never breaks, because I've not seen another one anywhere.) The cake had lovely soft consistency. I am confident enough about the recipe tweaks that I’ve now written it in my recipe book.

I made two loaves using KAF's Super 10 Blend and the recipe on the bag.

The Toasted Sesame and Sunflower Loaf is actually quite good. It is a firm bread and would be excellent in open-faced sandwiches and a nice accompaniment to soup or stew. I had a couple of slices with light butter-canola spread at lunch. I'll likely bake it again--and even keep the 1/2 cup each of toasted sesame seed and sunflower seed--but it won't be in regular rotation.

• This reply was modified 5 years, 9 months ago by BakerAunt.

Chocomouse--one of my resolutions for the year is to use more of my various cookbooks and baking books. As many are still packed, it has helped focus me on the ones that are available--and I kept most of the bread ones where I could find them. I also have Jeffrey Hamelman's book, as well as a number by Peter Reinhart that have not been used. Lately, it has been easier, especially with the house remodeling/renovation to stick with that recipe where I'm exchanging out various grains. However, this time I pushed myself, and I'm glad I did. I have a couple more recipes earmarked in the Whole Grain Baking book that I hope to bake over the next month.

I've used Peter Reinhart's books (Whole Grains, Artisan breads, and BBA) more than any others, although I must say none of my favorite breads come from his recipes. My favorite bread books are some that a group of us on the old baking circle decided to buy and for about a year, we selected a recipe every couple of weeks that most of us made. We got some surprises - I remember the loaf I made that looked exactly like a cow's udder. I don't remember if it tasted good or not, but I never made it again! Does anyone here remember making those recipes?

I don't remember a group baking from the cookie book. But I lost touch with the baking circle about when KAF shut down the "old,old" baking circle, the first one they shut down. I got busy with real life and my password didn't work and they were no help to getting that problem fixed. And then I think they shut down the baking circle they created from that group, part of their website, in about 2010. I joined the original Baking Circle in 2002, and the group baking the same breads was most active in 2004. I sometimes wonder what those ladies are doing now. I know Sara W was part of that old baking circle, too.

Sara, I did not know that; I've often wondered how she was doing. We lost contact after she moved from San Francisco to be near her sister, in Oakland maybe? Such a talented lady, a baker and a quilter. She was always up for a new bread baking adventure! Thanks for sharing. How is your husband doing now that he is at home? And I hope you are taking care of yourself, too.