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

Most quick bread recipes will call for the traditional 9"x5" loaf pans, OR standard size bread pans - 8-1/2" x 4-1/2" - according to the recipe instructions. These pans are not interchangeable because they do not hold the same amount of batter. I personally don't like 9x5 pans for quick breads because the large slices tend to split when being cut into thin slices, and the serving sizes of the breads baked in a 9x5 pan are generally much larger than I'd like to serve. I use a pan called a Danish Loaf Pan (also called a Tea Loaf Pan) that holds the same amount of batter as the 9x5 pan but is 12"x4". The longer, narrower loaf is much easier to cut into easy-to-manage playing card size slices. You can also cut very thin slices and they will hold together nicely with the narrower breads. Using the Danish Loaf Pan, the quick bread also bakes in 25% less time than when using a 9x5 pan. You can also use this pan for 2-pounds of yeast bread dough if you would like small bread slices for serving sandwiches. Once again, it's easy to slice the bread into very thin slices. It's also a nice size to use half the loaf and freeze the other half of the loaf. I also like to divide a quick bread recipe into smaller pans (7-1/2"x3-1/2" or 5-3/4"x3-3/4" or 4-1/2"x2-1/2") and use these loaf pans for holiday gift-giving sizes, or when I want to use one and freeze the rest. Quick breads can be baked in a wide variety of pans, including Bundt pans, muffin pans, mini-loaf pans, springform pans, disposable aluminum foil pans, 1- and 2-quart fluted tin molds with clip lids for making steamed breads, coffee and soup cans..... The rule of thumb is to fill pans no more than half to two-thirds full, leaving room for expansion. If you are substituting another shape, make certain the pan holds the same volume of batter. You can do that by measuring how much water each pan/container holds. If it's a springform pan, then measure how much rice it holds since a springform pan won't hold water. Adjust baking time accordingly if altering the pan size from the original recipe. I wrap quick breads tightly in plastic wrap (no plate). If freezing, I wrap them in plastic wrap and then wrap them in foil. I think acidic ingredients, as well as nuts and fruits in quick breads tend to react to foil and get a metalic taste, so I never use foil directly in contact with the quick bread. I think you'll get the same texture using a Tupperware storage container that you get when using your wrapped plate method. You have too much air circulating around the quick bread, which quickly dries the bread out. A close wrap, such as plastic wrap around the bread loaf itself, will solve the problem of all the moisture in the loaf migrating to the crust of the loaf and then expelling into the Tupperware container. -Grainlady

Yes but its not just the desired look. If cost is not a factor, anything is possible. But if you have not done a lot of remodeling, you may not be aware of all the associated costs with changing all this. The ceiling, the lighting, framing out the window and wall, matching and replacing the existing exterior. While maintaining the exterior design balance. Moving plumbing, gas and electrical. Your house was built for this kitchen so everything you are considering has major expense to change. You might be better off as far as function and design to bump out the back and redo the whole thing.

Since you are redoing your kitchen get the KD to help with this since it is an important piece for you . I have often designed kitchens for people who bake all the tinme and I did an actual baking center with a lower counter for kneading and rolling out pastry . IMO this is where a good KD is needed to design a kitchen for how you use it. I will sya that pullout toaster would make me nuts tring to get crumbs out of that track.