Here they are with Annie's comments: I recently made a couple of batches of honey wheat bread that I really liked. My "white bread" family chose the honey wheat dinner rolls over the white ones at Christmas and it's wonderful warm with some honey or jam. HONEY WHOLE WHEAT BREAD 3-1/2 to 4 cups all purpose flour 2-1/2 cups whole wheat flour 2 pkg. active dry yeast 2 tsp. salt 1 cup milk 1 cup water 1/2 cup honey 3 Tbsp. oil 1 egg In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well. In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm) Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough. Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk. Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes. Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust. Well, now I'm going to have to bake some more bread, maybe that Onion Braid....or some Maple Oatmeal....or Honey Wheat. Annie Sybil, here is that bread recipe, our family holidays wouldn't be the same without these rich and slighly sweet rolls. Grandma made cinnamon rolls out of the same dough. I do use bread flour, or add vital wheat gluten to the regular flour for a better rise. I usually double the recipe, sometimes triple it. I also make a single batch in my breadmaker on the "dough" cycle, then just form it into rolls and bake them. BREAD (GRANDMAS RECIPE) 1/3 cup sugar 1 cup milk 1/3 cup butter 2 eggs 1 pkg yeast 1 tsp salt 4  4 ½ cups flour vital wheat gluten (optional) Mix milk, butter and sugar, heat until butter melts and liquid is very warm. Add eggs, then beat in flour, salt and yeast until stiff dough forms. Turn onto floured surface and knead until smooth and elastic, 7  8 minutes. Turn dough into greased bowl and let rise in warm place until double. Punch down dough, shape into loaves or dinner rolls and let rise again. Bake at 350 until done (25 - 30 minutes for loaves, 12-15 minutes for dinner rolls) Makes 1 large or two small loaves or 18 dinner rolls Annie (posted by Carol)

Hmmmm. I've found that temperature is the most critical component, and I always add the dry milk, it makes a thicker yogurt, especially when using low fat milk. (I usually use skim, because that's what I have on hand). I heat the milk in my big Calphalon pan, it's not stainless. I stir with whatever spoon or utensil I grab out of my countertop holder and I pour it into quart canning jars that I've set in the sink because I always slop it. I usually dip the hot milk out of the pan with a coffee cup that I grab out of the cupboard, and I use my plastic canning funnel to pour it into the jars, so if there is any chance for contamination, mine's been contaminated! So, I'm thinking that either your milk was a bit too hot when you started or the temperature was a little too hot or too cool while the yogurt was "working". I'm only assuming that you did add the dry milk, because you were using 2% milk? I always make sure I use a good amount of my prior batch of yogurt to make sure I have enough starter and I always use the dry milk because I want it thick but I want it low fat. It must just be dumb luck because I've made a lot of batches of yogurt and I've only had one fail to thicken. I've used the dehydrator to keep the stuff warm, I've used a cooler with hot water, it's all been good. The only failure I had was when my starter was getting old. I always use the last of the present batch to start the next batch and eventually it got thinner and thinner (and sourer and sourer, LOL), until I gave it up and bought a new container of yogurt as a starter. Now I'm back to yogurt so thick it'll mound on a spoon, like the picture on the WFD thread. It is kind of a science, though, Glenda, so I can only say for sure to try again. Not much help, I guess. Oh,and don't scorch the milk, that's my trick... Annie

A-ha!!! I knew I'd posted to Annie's birthday thread!! And then, this morning, I opened it up and my post was nowhere to be found. I'm just now realizing that there were TWO Annie threads. Well, I've posted on both of them so you get double wishes from me! LOL

Sally, I'd just do the rinse(s) in fresh water and soak(s) tonight, most recipes call for several rinses and soaks, so however many times the recipe calls for, then finish up in the morning. The pickles are going to be brittle, so handle them carefully. This is probably too late, I'm sorry I didn't see it before, I was canning pickles! Good luck, sometimes the timing is a bit tricky, especially when unexpected things happen. Annie