Here is another really tasty recipe. It called for zucchini but since our spaghetti squash is the most abundant this fall, I used it. Dad and I both rank this to be a keeper recipe. I halved the recipe for an 8 inch glass pan, baking it at 325 for about 45 minutes as we went to Bird's Hill for a walk/jog. This is the halved amounts.
I've been experimenting with different bread recipes. They all have tasted good (can fresh bread taste poorly?), but a good texture has been tough to find - usually too crumbly. I've found a recipe that holds up and thought I'd share it. It's from a book called "The Bread Bible" by Beth Hensperger.
I was at a friend's house the other day and she had a pot simmering that smelled so good! When I asked her for the recipe, she laughed, because it was a recipe she had copied from my book. I made it the next day, and thought I'd pass it on.
We had this at a friend's house and asked for the recipe. Danica says "Sorry for this extremely imprecise recipe. Let me know if you make it so I can perfect the recipe."
