[BakerAunt]

Maybe there should be a "Cost of Baking" Index?

I'm still working my way through a quart of vanilla I bought a while back from KAF when there was a sale. I've moved the last of it to three 8 oz. bottles, so I'm set for now. I also appear, unwittingly, to have stocked up on Double Dutch Cocoa. Coffee, alas, cannot be stored so long, and I'm firmly addicted to Peet's French Roast and must mail order it. Last Christmas time, I stocked up on regular flour and sugar, and I am hoping for more sales in late November and December, when I will run out.

I don't understand why butter is so expensive. Early this summer, I thought myself lucky to hit a sale where it was $2.50 a pound. Now the sale price of $2.99 looks good. Sigh.

• This reply was modified 8 years, 9 months ago by BakerAunt.

[BakerAunt]

Mike--the recipe I tried is not that messy. It is hard to incorporate the dissolve baking soda (in 1 Tbs. of water) into the dough, but the dough whisk helps. To keep it from sticking to my hands, as I was dividing it and putting it into the pans, I put a little water on my hands.

I have Beard's bread book somewhere around here. I'll have to look at the recipe and compare it, but right now, I will stick with Bernard Clayton's recipe.

[BakerAunt]

BevM--Let us know when you bake the recipe what you think of it.

I really like Bernard Clayton's bread books.

[BakerAunt]

I used my stand mixer with the flat beater. However, he also gives directions for using a food processor, or mixing by hand.

This recipe would be a MESS in a bread machine.

[BakerAunt]

Happy Birthday, Mike. Is there a Texas sheet cake on the horizon?

[BakerAunt]

Joan--I'm sorry to hear of the loss of Sugar. Pets are like children, except that they don't borrow the car keys.

[BakerAunt]

Sigh. I tried twice to open the site, but my computer freezes about halfway through. I'm sure it is beautiful to see.

[BakerAunt]

At the moment, Luvpyrpom and I appear to be the ONLY people posting on Zen's site. It would be nice to get more cross traffic between the two sites, and each site has the potential of bringing people to the other one.

[BakerAunt]

Wonky: Your family is in my prayers.

[BakerAunt]

cwcdesign: I immediately posted it at Zen's site.

I think that I and Luvpyrpom are the ONLY two people posting on Zen's site. If any of the rest of you can get over there and do some posting, it would be great.

[BakerAunt]

Well, the recipes will be in the recipe section, so we can use that number. I've added some of mine, but I don't remember which ones I added! Mike is going to search for a "by poster" app.

I've been wondering where that zucchini thread is....

[BakerAunt]

Thank you Sarah for letting members know how you are doing. As Mike says, we worry. My husband and I were in northern Indiana from mid-July through August 20, and while we had heat and humidity in the last couple of weeks, we did not have the really hideous stuff that Illinois has endured. I hope that the weather breaks soon. I'm ready for fall!

I've not "met" Jozy, but she and Lee will be in my prayers.

[BakerAunt]

Joan: Consider trying the icebox chocolate pie at KAF

http://www.kingarthurflour.com/recipes/chocolate-icebox-pie-recipe

There is a lot to be said for no-bake fillings! I did delete the cinnamon from the crust--What were they thinking?!

[BakerAunt]

The yeast amount, assuming 2 1/4 tsp. yeast per packet, would be 9 tsps. or 3 Tbs. Yikes.

I compared this to the KAF English muffin bread recipe--which is a single loaf.

KAF: half as much sugar, 1/3 the yeast (1 Tbs. for a single loaf), 2 Tbs. of oil, twice as much salt, and twice as much baking soda.

Baking temperature is the same, and times are close.

I'm may try this one--but with a lot less yeast.

• This reply was modified 8 years, 10 months ago by BakerAunt.

[BakerAunt]

That's a LOT of recipes! Excellent work, Rottiedogs. Everyone appreciates your diligence and commitment.

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