Nancy, you're right, that's Luau Bread. It's what happens when I post after midnight, LOL. Mmmm, I didn't think of cream cheese, I just had a slice this morning with peanut butter and it was even better. Chase, I have vital wheat gluten and often use it, but I just didn't, for some reason. I should have, with the whole wheat flour, the bran and the flaxseed, clearly. That was a pretty big chunk of butter, I ended up taking some off, LOL. My butter sits on my counter and my thermostat NEVER goes above 55, ever. So, the butter was hard and I just hacked off a hunk, figuring it would melt enough to spread around. It did, and when it melted enough I spread what I needed and took the rest off. (grin) Yeah, OK, I gave the rest of that pat of soft butter to the cat from h*ll, she loves it. Pepper Jack Ties were a dinner roll containing pepper jack cheese and then shaped into knots. They were very good and if I thinly sliced off top and bottom could be used for grilled cheese. Annie

OK, well the bread, formed into loaves, stayed in the fridge for almost three hours and had come to about 1.5 in size. So I took it out and let it sit on the counter for one hour, and it's now about 1.75 in size. It just has a little bit more time to go till it's doubled. Slow rise so as many of you experienced bread bakers say, it should be even better. I've got it in the oven now on "proof" so that it will finish rising soon. I'll check it again in about 20 minutes or so. It's an all day project!! LOL Anyway, the dough looked so good when I put it in for its first rise and had a wonderful aroma so I'm looking forward to a delicious chocolate cherry bread! I L-O-V-E this forum! May

Stout is a dark ale. Bock is a dark lager. The difference is that ales have more "fruitiness" in their flavor. Lagers have a more "clean" taste. The explanation for this gets rather involved, but the most important part is that lagers are fermented at cooler temperatures than ales. If you understand how differences in raising bread affects their flavor, you get the idea. There are great differences in taste among brands of stout and among brands of bock which basically is due to the balance between hops bitterness and malt sweetness. If the time comes when you want to fine tune your recipe, this can be important. Some stouts are sweet, some are not. Regular bocks usually have a less assertive flavor while double bocks can be very assertive. For now, making the substitution should work fine and it sounds wise for you to stay out of the weather just now. Jim

Very tried & true: STRAWBERRY NUT BREAD (2 loaves) 3 cups flour 1 tsp bakind soda 1 TBL cinnamon 2 cups sugar 3 eggs, beaten 1 1/2 tsp vanilla 1 cup vegetable oil Grated zest of 1 lemon 3 cups chopped strawberries 3/4 cup chopped pecans Preheat oven to 350°. Grease & flour two 9" loaf pans. In a large bowl, combine the flour & baking soda & stir until the soda is well distributed. Add the cinnamon & sugar. Mix well. In a separate bowl, combine the eggs, vanilla, oil & lemon zest. Spoon the strawberries into the liquid ingredients & stir gently to coat them. Add this mixture in batches to the dry ingredients, incorporating by hand. Fold in the nuts. Pour the batter into the prepared pans & bake 1 hour or until a toothpick inserted near the center comes out clean. Allow loaves to cool in the pan for 5 minutes, then turn out onto a rack. Do not slice until ready to serve.~~ Delicisous Decisions APRICOT WALNUT TEA BREAD ( 1 loaf) 1 cup dried apricots 1 1/2 cups boiling water 2 1/2 cups flour 1 TBL baking powder 1/2 tsp salt 1 egg 1 tsp vanilla 1 cup sugar 1/2 cup vegetable oil 1 cup coarsely chopped walnuts Preheat oven to 350°. Grease a 9" loaf pan. Cut the apricots into small pieces & place in a bowl. Add the boiling water; set aside to cool. Sift the flour, baking powder & salt & set aside. In a large bowl, combine the egg, vanilla, sugar & oil; beat until blended. Gradually add the apricot mixture, beating constantly. Add the flour mixture & beat until smooth. Stir in the nuts. Scrape the dough into the prepared pan. Bake 1 hour. Let the bread cool in the pan for 10 minutes, then loosen with spatulas & transfer to a rack. Cool. Wrap in foil & store in the refrigerator at least 12 hours before serving.~~ A Bountiful Arbor You might like this one also: HONEY BREAD (2 loaves) 3 1/2 cups flour 1 1/4 cups firmly packed brown sugar 1 TBL baking powder 1 tsp baking soda 1 tsp salt tsp cinnamon 1 tsp ground allspice 1 tsp ground cloves 1/2 tsp nutmeg 4 eggs 1 1/2 cups honey 4 TBL butter, melted 1 cup black coffee 1 cup chopped pecans 1 cup raisins (I leave these out) Preheat oven to 350°. Grease & flour two 9" loaf pans. In a large bowl combine the flour, brown sugar, baking powder, soda, salt, cinnamon, allspice, cloves & nutmeg. Stir with a whisk until well mixed. In a separate bowl, beat together the eggs, honey, butter & coffee. Blend the wet ingredients into the dry, stirring just until mixed. Fold in the nuts & raisins. Pour the batter into the prepared pans & bake 1 hour. Cool in the pans for 10-15 minutes then turn out onto a rack.~~ Celebrate Miami BLUEBERRY LEMON BREAD ( 1 loaf) 1 1/2 cups flour 1 tsp baking powder 1/4 tsp salt 6 TBL butter 1 1/2 cups sugar 2 eggs 2 TBL lemon zest 1/2 cup whole milk 1 1/2 cups blueberries Glaze: 1/3 cups guar 3 TBL fresh lemon juice Preheat oven to 325°. Butter & flour an 8 1/2x4 1/2" loaf pan. Combine the flour, baking powder & salt & set aside. In another bowl, cream the butter & 1 1/2 cups sugar until fluffy. Add the eggs; beat well. Add the lemon zest. Add the dry ingredients alternating with the milk. Fold in the blueberries. Pour into the prepared loaf pan & bake for about 1 hour & 15 minutes or until golden brown. For the glaze: Mix the sugar & lemon juice in a saucepan & bring to a boil. Poke holes in the bread with a toothpick & pour the glaze over the bread. Cool for 30 minutes.~~Maine Ingredients