I have a couple of questions:
- I tried making the Lemon Bread recipe in DAK's book. But, because
I have lots of lemons on my trees, I wanted to use lemon juice
instead of lemon extract. "Joy of Cooking" says 2T juice
equals 1 tsp extract. So, I adjusted the recipe accordingly.
The bread was almost OK. I feel it didn't raise as much as it
should have and was a bit doughy. Did the lemon juice bother
the yeast? Should I have waited and put it in when it beeps
for last minute throw-in's? ANy other ideas?
- Does anyone have a recipe for "Dutch Crunch" bread?!!! I grew up
on it and loved it, but now I can't find a recipe
In payment for you help, here's a suggestion: I make the Cinnamon Raisin
Bread recipe (from DAK's book), but substitute dried apricots for the
raisins (Throw them in at the end) It makes a wonderful tart bread!!!
| Donna Mitchell
A little experience can help | Donnam@palomar.SanDiego.NCR.Com
a person overcome quite a | UUCP: ...!ucsd \
bit of education. | NCR: ...!ncrcae - !ncr-sd!palomar!donnam
-Skunk River Sage | ARPA: ...!nosc /