This is a do-over.
I first made this Apple Bread a few years ago from a recipe I found on-line. At the time I thought it called for too much sugar (2 cups) so I cut it back to 1 cup (among other changes).
It was dry. I either baked it too long or it needed more sugar.
We don’t … Continue reading.....
The Bread Baking Babes are dabbling, ever so slightly, outside the box.
Lien assures us that, as it has yeast and must be allowed to rise twice, it is a bread.
It must be the name that's wrong - gâteau being French for cake.
But then the French don't have cakes in the American sense of the word so we just … Continue reading.....