I did Mrs. Cindy's chocolate cherry bread. I used KAF all purpose flour instead of bread flour and left out the chocolate chips. It turned out a very light brown, I thought it would be darker, and mildly sweet. I baked it in a 9x13 pan getting a very flat bread about 2 inches high that I cut up in squares instead of a loaf. It cooks faster which is an advantage in summer time.
I might have to buy a new range/oven combination as my father's stopped working a couple of times while this was baking. My father bought this used from a neighbor some years back but was feeling very put upon when I told him it would have to be replaced. He uses the oven very little so since the range works he doesn't feel the urgency of getting a new one.
I made another batch of the chewy peanut butter cookies; as usual, I doubled the recipe, and added a couple handfuls of chocolate chips.
I also made focaccia. This time I added Vermont Cheese Powder, onion, and garlic to the dough, and topped it with flaked Maldon sea salt and Penzey's Foxpoint seasoning. We'll have it with leftover pasta for dinner tonight.
No strawberries have shown up yet at our farmers' market.
After two days of teatime with no cookies (the horror!), on Saturday, I baked Lemon Pecan Biscotti. It is my Lime Pecan Biscotti recipe with lemon zest and juice instead of lime.
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