Those Bagettes look yummy and easy to make. Thanks for the recipe. My DIL swears by her KA too. I ordered a machine and it should come today! But it was very inexpensive with mostly great reviews. What I like about it is that it matches the kitchen, and doesn't take up a lot of room. Link below. The biggest complaint is it's hard to read the panel because of the yellow background, but I keep my kitchen glasses sitting on the counter at all times. :) Natal, if you're reading this...the machine gives me three choices of crust color. Wouldn't that effect the texture of the bread if I chose a light or dark color? Also, I was looking at the bread mixes on King Arthurs, they have one that is a sugar/cinnamon bread. I read the reviews and no one mentioned adding raisins to it. I love me some raisin bread! Is it okay to add raisins to a mix like that? Here is a link that might be useful: Bread Machine

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

So, I'll go ahead and throw this out there for you, l pink. I've been making this bread for about a year now Open Crumb from Stiff Dough Trevor Jay Wilson provides a wealth of info in an encouraging way. He also isn't afraid to show a shredding "window pane" test on his instagram keeping it real:) A few things were a bit important at first. First, watch his video -- his "kneading" technique is unique -- I cup/pull the dough up sides of the bowl because my hands are too small:) It really is easy. A scale. Last, I used a pizza stone to bake and just recently treated myself to a combo cooker. Both work. Enough of all that. Here was a general schedule I used: In the afternoon (up until about 8:00 pm) -- mix your predough (flours, water and salt) cover and put in refrigerator. 11:00 pm -- remove dough from refrigerator and set on counter (or, if you're like me in winter I put in my oven with light on) just to slowly get to room temp. 5:00 a.m. -- add your starter. *(or whenever you get up, adjust schedule accordingly) 5:10 a.m. -- "knead" and spin until it feels like playdough (a few minutes) 5:20 a.m. -- (as above) 5:30 a.m. -- (as above) I do this a third time while Trevor only does twice. Both work to be continued:)

Colleen, I can post more than one picture, but not in a post when I'm starting a thread. That will only let me post a single picture, then I can post as many as I want in the follow up. It's just weird.... Yes, she grew up fast. She's about 6 inches taller than me and shops for Prom dresses and high heels and is saving money for a car. (sigh) Good thing I have the two little Apprentice Princesses to play with... Cathy, The Pane Bianco recipe came from King Arthur Flour. It's filled with sun dried tomatoes, basil and cheese, The Princess says it tastes a little like pizza. bragu, I told her she'd have to compete against me, she can only do the Junior entries until she's 18. That was originally 15 and then they changed it, I told her that I thought she secretly bribed the Fair Board to do that because she knew she couldn't beat me. LOL Jasdip, the monkey bread is little balls of dough, each one stuffed with chocolate and caramel chips, then drizzled with butter and baked, then frosted. I've never had one that isn't sweet, but I do have a recipe for a monkey bread with bacon. Sherri, the zucchini candy IS made of zucchini. Also koolaid and a ton of sugar, so a vegetable, but maybe not so healthy. (grin) It's kind of like gummy worms or fruit roll ups covered in sugar. Pam, it's good to "see" you here again. Heck, if you don't come around more, she's going to be graduating next time you see a picture! :-) She says she's going to go to college to be Dr. Pimple Popper.....um....I mean a dermatologist. I suppose she'll stop baking for the Fair then, she says she'll be too busy curing skin cancer. Yeah..... Annie