Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna

shambo - Thanks for the link. The recipe looks interesting and as the author of the article spelled out, they certainly DID use the wrong pan size for that amount of dough (a common mistake in bread making that causes many failures). The shredding on the side of the loaf is a good example of too much dough in the wrong size pan. It didn't have enough rising time for that amount of dough before they tossed it in the oven. Glad they didn't submit that loaf for judging at the fair...(speaking from the perspective as a foods judge at fairs). All leaveners lighten the dough - whether it's from yeast or chemical leaveners, air, and steam from moisture in the dough - all of those are leaveners. As explained in "CookWise", "Yeast and chemical leaveners do not create new bubbles; they only enlarge air bubbles already existing in the dough." Perhaps a shot of chemical leavener is just the lift the bread needs to prevent it from being heavy. You'll also find waffle recipes that include both yeast and baking soda, but it's there for the lift that adds some lightness, not to neutralize the acidity. I'll have to do some more reading on the subject in my books... I find it interesting. -Grainlady

Sally, Baking with Julia is one of my favourite cookbooks. I use her recipe for French bread and it is her recipe I use for Croissants and the Pain au Chocolate. I can highly recommmend both recipes. If you are really in the mood for baking you can't go wrong with the croissants. Make half croissants and half Pain au Chocolate. They freeze well too. I know that there are a few more recipes in that cookbook that I have made, but unfortunately, Moe already boxed up all my cookbooks so I'm without any cookbooks until after we get moved. Or until I have at least 80 feet of bookshelves built. LOL! Ann

Hi Becky - I know that I, for one, posted that recipe many years ago - I found it in a magazine and it was a winner at the Gilroy Garlic Festival. Everybody we serve it to has the same reaction as your DH's office - love at first bite! It is really outrageous, isn't it. We hardly ever make it anymore - its just so rich - but it sure is a certifiable treat!