Thank you! You are a huge blessing.
Maureen

Today I also used up the last of my dehydrated “butter”. Besides tasting a bit strange, it turns out that it also doesn’t melt into true melted butter. The dough balls got dipped in some weird mixture of melted butterfat and cooked whey filler, or something like that, but they survived with good flavor. From now on I can use real butter. Hurrah!

I forgot at one point that I was making a half recipe so I had to hurridly come up with something more to absorb some excess water. I ground some steel cut oats, which can be quickly and easily ground to a fine flour in the coffee grinder, and threw in some non-fat dry milk powder. My new bench mixer with the dough hook, which came in the day before the flour mill arrived, worked splendidly for adjusting the solids content of the dough. I didn’t have to go though trying to mix something too heavy for a spoon but too wet to kneaded, while trying to find the right amounts to add. After the dough seemed to have the correct amount of moisture in it, I put it on the counter and worked it by hand. In the end it was still just one loaf, but a hefty one, and very, very tasty.

I am a “new” healthy eater and I’d like to thank you for all the wonderful recipes you have posted! I’m from a long line of food junkies and really didn’t know where to start. I asked our yahoo homeschool group for any suggestions and someone posted your site. I am a new fan!

Thank you and may God continue to bless your wonderful family!

I’m going to try this recipe in a Bundt stoneware pan, with honey instead of Rapadura! I’m out of the latter and think the gooey-ness of honey would be a plus.

Thanks for the recipe!