BakerAunt; I remember seeing the regular Pain Au Chocolat recipe on the King Arthur Flour site, but it doesn't seem to be there any longer. There is a recipe there but it calls for a Puff Pastry Dough, which I find indistinguishable from Croissant dough. There is a Brioche recipe in "Peter Reinharts's Whole Grain Breads" which I might use for inspiration. Clayton also has a Brioche recipe and a Petit Pain au Chocolat recipe that oddly enough calls for 1 1/2 lbs of brioche dough -- the odd thing is that the brioche dough recipe makes 2 1/2 lbs and 1 lbs of dough.

Skeptic. I will look for the recipe; right now, I'm not sure where it is. (My recipe organization needs work.) When I find it, I can post it--if that's ok with Mike--since it no longer seems to be around. Or, if I can find the name, Rottiedogs might be able to find it in the Way Back machine and give you a link.

It may be that the recipe originally appeared in one of the email recipes that King Arthur used to send out regularly. I miss that time.

I made chocolate chip cookie... I should have chilled them a bit and/or made them smaller as they all ran together on the pan. But they taste good and bend until they snap! Perfect except for the fusion.

Also while on a family walk some friends offered to help me with garden work in exchange for pizza so once this social distancing stuff is done I'll take them up on that!

Note: The Barley Whole Wheat bread (uses cottage cheese) is a delicious soft sandwich bread. I remember why I like this recipe so much.

I decided to experiment with my pizza dough recipe on Sunday by using the Zo to do the kneading. I doubled the dark rye flour and reduced the AP flour. I cut the salt to 1/2 tsp. and the yeast to 1/4 tsp. Once the dough came together, I drizzled in the tablespoon of olive oil. As it kneaded, I decided it needed more moisture and added 1 tsp. of water. The dough rose for two hours. It was easy to fit into the sheet pan. An hour later, I topped it with cooked ground turkey, a variety of halved, cherry tomatoes, sliced large mushrooms, pre-grated low-fat mozzarella, and some coarsely grated Parmesan. I baked for 17 minutes at 450F. I really like the crust which is lighter than when I make it using the mixer. From now on I will use the bread machine’s dough cycle for my thick-crust sourdough pizza.

Sounds good! You are inspiring me to experiment with pizza. If my family doesn't like it I'll just blame you folks!

On Monday, I baked Squash, Whole Wheat, and Oat Quick Bread, using 2 cups of grated squash from last fall. It was almost a quick bread without the squash, as the dog was asking to be taken out, I tried to send her out with my husband, but she wanted me, and then I realized that I’d put the batter into the pan, and the squash was still in its container on the counter in front of me. I divided it up among the four wells of the four loaf Bundt pan, putting it on top of the batter, then used my spatula to mix it in the best I could. They look like they baked ok. I used an 8-cup pan that has four fancy loaves. It’s one of the older very dark ones, so I set the oven to 325F and baked it on the third rack up of the oven. They were done at 43 minutes.