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Thank you for the informative post. I didn't know about aged flour which could be the cause of some of my failures. Also I don't bake yeasty items very often so my yeast loses potency. And I learned not to buy 5# of whole wheat flour because I don't use it fast enough and it went bad quickly so I started keeping it in the freezer the little packages I was able to get. Also polenta which is hard to find locally, used a lot of that in place of regular corn meal.

The whole wheat I had to have for my steamed brown bread. And I got those down pat where it didn't seem like so much work, using large cans and a big dutch oven with a rack for a steamer.

Don't expect too much of me. I don't like making bread because it has too many steps to it to do it right. I want to make some more square sandwich rolls which were a great success last year and have been putting it off. (Phyllis Stokes on youtube).

I did want to try, however, that one you gave me because of those Croque (sp?) Monsieur sandwiches. Those are a lot of work, too. Also Bruno Albouze made the most absolutely gorgeous bread pudding from pannetone I have ever seen. I haven't gotten around to making that either, and he puts expensive glaceed citrus peel (lemon and orange) to make it pretty and tasty. Yeah I've made my own orange peel and it's a huge amount of fussing.

But I get hours of pleasure thinking of all the things I would make again if I had the energy and ambition I used to. And it is a shame because the internet has opened a whole new avenue for improving my cooking skills I wish I had known all those years ago when I had to cook a lot.

Thank you again. I might try your basic pullman recipe but I've looked at pumpernickel and rye recipes and would rather just buy those. I love those breads though. I like the little square pumpernickel loafs for cheese, etc., snacks and the other makes great grilled cheese sandwiches.

"But I get hours of pleasure thinking of all the things I would make again if I had the energy and ambition I used to. And it is a shame because the internet has opened a whole new avenue for improving my cooking skills I wish I had known all those years ago when I had to cook a lot."

That's exactly how I feel about creative things in general. I've got so many little ideas saved up, for when I finally have time (and there are so many new resources available to us) - not to mention books to read, craft-stuff to do.

Sometimes it just gets all too 'busy' in the mind, and you have to really sit down and figure out what intrigues you the most, and concentrate on that.

It makes me sad when I hear stories about retired people who don't know what to do with themselves - I'm dying to be retired (hopefully soon!) I think it will be a blast - especially having more time to just be quiet and contemplative.

Her is a bread pudding recipe that I get standing O’s for.

2 cups light cream
1/4 cup butter
2 eggs, slightly beaten
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
6 or more cups of brioche cubes
1/2 cup raisins, if desired
Whipped cream, for topping.

Soak bread in liquid mixture, fold in 1/2 cup raisin's.

Bake at 350 until a knife comes out clean.

Brioche is a pain to make, you can get it at the store it is expensive.