Hello everyone... I haven't had much time to spend online lately. Carol is right, my beloved Bob passed away yesterday afternoon at 1:00 pm. Two weeks from tomorrow, he fell while trying to put his jeans on while s tanding up instead of using the bench.. and broke his left hip.. He got through the surgery great, but then when he was transferred to the rehab center, he suffered a heart attack, an pneumonia, so they transported him back to the hospital, where they found he had a high fever, and his kidneys were shutting down.... One thing led to another and he passed away yeaterday.... I am still in a state of total shock and it hurts worse than I ever thought I could hurt. I am honored that you like my recipe for the honey wheat bread... I love to play with my food and that includes baking bread... nevah know what you will make that you just don't want to live without... Enjoy everyone. xoxo Carolyn

Lisa - after reading this post yesterday, I decided I didn't need to wait until Saturday to make the bread. This bread turned out even better than the last 3 recipes I made in the last two weeks. It's light, fluffy, tastes great and it was easy to slice thin. Here's a pic of my successful endeavor. Some people that are already accomplished bread bakers may think this is no big deal, but I'm truly excited because I've never had bread turn out that was not only delicious but had a perfect texture too. THANKS again to Annie and to others who so willingly share their tried and true recipes. I used to spend my GW time on the kitchen and appliance forum but the people here on the cooking forum have been so helpful and the threads interesting with tasty-looking photos that I now spend more time here than the other forums.

I think this is the one she was talking about... Honey Wheat Sandwich Rolls allrecipes.com INGREDIENTS 1 1/4 cups warm milk 1 egg, beaten 2 tablespoons butter, softened 1/4 cup honey 3/4 teaspoon salt 2 3/4 cups bread flour 1 cup whole wheat flour 1 1/4 teaspoons bread machine yeast 2 tablespoons butter, melted DIRECTIONS Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start. When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter. NUTRITION INFORMATION Servings Per Recipe: 14 Amount Per Serving Calories: 191 Total Fat: 4.7g Cholesterol: 26mg Sodium: 175mg Total Carbs: 32g Dietary Fiber: 1.8g Protein: 5.8g I used white whole wheat flour, Egg Beaters, skim milk, regular yeast, 1/2 the butter and 1/4 teaspoon salt... Since I was pressed for time I just cut the dough into squares... They weren't very puffy but they were still pretty good... Rita

Substituting honey for molasses? Depends on how much is used in the bread. If it's a yeast or quick bread and the amount is less than 1/2 c., probably no problem using honey for molasses, but when using equal amounts, you'll find more sweetening from the same amount of honey as you would get from molasses. Be aware that foods brown quickly when using honey. To adjust for over-browning, reduction of temperature by 25° is sometimes advised (especially when the amount of honey is 1/2 cup or more), or you can cover your bread with a tent of foil for a period of time, to prevent over-browning or even burning before it's completely baked. Molasses (blackstrap) is 70% sucrose and is about one-half as sweet as sugar. While honey is fructose, glucose, and sucrose and can be 20% to 60% sweeter than white sugar, but with a composition very similar to table sugar. So if substituting large amounts of molasses with honey, you may need to reduce the amount of honey because it's much sweeter than molasses. You could also try using 1/2 molasses and 1/2 honey. Molasses does add some flvoring, as well as coloring. I'll add information about sorghum (aka sorghum syrup/sorghum molasses) for Jan "gourd friends". While molasses is made from sugar cane or sugar beets, sorghum comes from the sorghum plant and it's properties are very similar to those of black-strap molasses and are good substitutes one for another. Watch out for "blended" sorghum products. Many are cut with high-fructose corn syrup, which makes it sweeter than plain old sorghum. You can add to this syrupy mix, 100% pure cane syrup (like Steen's), treacle (another name for molasses), golden syrup, and maple syrup. All can usually be substitutes one for the other, but all have different flavors and will differ in sweetness. There are a number of substitions that can be made for molasses; for a cup of molasses the following may be used (with varying degrees of success): 1 cup honey, or ¾ cup firmly packed brown sugar, or 1 cup dark corn syrup, 1 cup granulated sugar with 1/4 cup water, or 1 cup pure maple syrup. -Grainlady