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DO THIS AND YOUR DOUGH WILL BE EASY TO WORK WITH!!! I made this bread yesterday to serve with baked ziti. I ended up kneading it by hand (proofing water, yeast, and sugar for ten minutes till foamy then adding salt, oil, and flour then kneading for 10 minutes). The dough was not too sticky as I was kneading. Then I put it in a big bowl with a little olive oil in it and rolled it around to cover all sides. The key here is that I did it in the MORNING so I covered the bowl with plastic wrap and put it in the refridgerator for the day until I came home at around 4 and it rose a bunch. My dough was not sticky or runny because it was cold. All I had to do was let it out of the bowl, punch it down and split into two loaves, dimple and lightly flour (I didn't do the 15 min rest time since it spent so much time in the fridge). I let it rise covered in the oven for an hour then cooked it spraying with water every few minutes for the first ten minutes then baking normally. It turned out PERFECT and it was SOOO easy!!! I definitely recommend letting it rise in the fridge. ENJOY! PS: eat this bread with a bowl of olive oil mixed with italian seasoning and pepper. It's awesome!

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Whole Wheat Ginger Snaps

Reviewed: Oct. 20, 2009

I LOVED these! They turned out perfect and my husband really liked them. I put about 3Tb of butter in a 1 cup measuring cup then filled the rest with applesauce. I used 3/4 c. of Splenda and 1/4 C. of brown sugar. I also only dipped some of the cookies in the white sugar before baking- it only really makes an aesthetic difference, but the ones without it looked great so I say it's not worth the calories. I also DID press mine down, otherwise they just got too tall and puffy, but there's not harm in that either. I loved these cookies- especially all the spices and mollases. YUM! I Will definitely make these again!

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Cinnamon Rolls III

Reviewed: Oct. 20, 2009

These were PERFECT! and I love that they use vanilla pudding mix! I think that made all the difference. I think I overcooked them a little bit (burnt the tops, but as soon as they got out of the oven I drenched them with a confectioners sugar and milk mix, this soaked right in and didn't let the buns get crispy (since they were a bit brown on top). They are perfect. I also used the Sauteed Apples recipe from this site and spread those on the inside of half of the cinnamon buns before rolling them up (and after adding the butter, cinnamon, and sugar). This was AWESOME! Like an apple turnover. TRY IT!

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Mrs. Sigg's Snickerdoodles

Reviewed: Oct. 20, 2009

These were absolutely delicious! My husband fell in love with me all over again when he took his first bite! However, I didn't really like the tangy aftertaste that I guess is from the cream of tartar and maybe not letting the cookies cook quite long enough- I wanted them to be a bit chewy (which is what my husband loved about them).

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Big Soft Ginger Cookies

Reviewed: Oct. 20, 2009

These were delicious. They stayed soft for a long time. I just wish there was more mollases in the mix. I really like my gingerbread with that distinct taste. I was too afraid to put more in myself and risk messing up the consistency.

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French Baguettes

Reviewed: Oct. 20, 2009

I loved this bread! I have made it a couple times so far. It is great for sandwiches. I wish it was a lot crustier on the outside but the fact that it's soft makes it good for sandwiches. Definitely will continue to make this. Thanks!

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