Okay, I made AnnT.'s rye bread, and totally messed it up. I first made a batch of my regular bread, and it rose just fine. Then I made the rye bread, and I know that rye flour is low in gluten, but this stuff just never rose. I waited and waited, till I figured it had risen as much as it was going to, so I proceeded to the next step, and formed it into loaves. I knew as soon as I touched the dough, they were going to be bricks, and that's just what happened. After leaving the loaves to rise for several hours, I finally put them in the oven, and yes, they're bricks. I'll try the recipe again in a couple of weeks, to see if it happens again. For the life of me, I don't know what happened, unless I measured wrong and didn't realize it. DGS was helping me, and I could easily have gotten distracted. Sally

GWlolo, I didn't use the 1/2 cup of water to proof the yeast. I never proof. And in this case, my concern already was that the batter would be too thin for the Belgium Waffle Maker. I had to add extra flour. No reason why you can't add additional ingredients to this recipe, such as fruit, cheese, bacon, pecans, peppers, etc.. But I would add any additional ingredients, just before baking. I've found that keeping waffles warm for any length of time, will make them soft rather than crisp. My waffle maker is really quick. Takes about two minutes for each batch. I freeze the extra waffles and heat them up in the toaster oven. Crisps them up again. ~Ann

Sherry, you know I never mind reposting recipes. Funny you should mention this one. I just bought cream cheese with the intention of making the danish this week. Home Cookin Chapter: Recipes From Thibeault's Table Cream Cheese Danish Coffee Cake =============================== Source: Home Cooking Magazine 1 c sour cream 1/2 c sugar 1/2 c butter 1 t. salt 2 packages dry yeast (4 1/2 t.) 1/2 c warm water 2 eggs beaten 4 c all purpose flour Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until warm and sugar is dissolved. Cool to room temperature. In large mixing bowl, dissolve yeast in warm water. Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed. Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches. Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long. Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or until golden. Let cool on wire racks, Filling 2 packages 8 oz. cream cheese 3/4 c sugar 1 egg beaten 1 t. vanilla extract 1/8 t. salt Filling: To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt Glaze 2 1/2 c confectioners sugar 1/4 c milk 1 t. vanilla extract toasted sliced almonds. Combine the first 3 ingredients for glaze and drizzle over loaves with toasted almonds

for the Spring edition of PathLight, a publication of the Pulmonary Hypertension Association. I just got word that the article had been published. (They didn't get back to me until yesterday.) When I submitted the article, I gave them the URL to your blog too, but, unfortunately, they didn't include it, although your name and the blog's name appear. Here's the link: Taco Beef Just wanted to let you know. Sue