Guest guest Posted June 15, 2001 Report Share Posted June 15, 2001 Hi, you posted a receipe on Sunday June 10 around 7pm for fluffy, spongy quick bread. I finally found a few minutes to try to make it, but am really confused about how to go about converting your baking mix for the recipe. Is there any way you know what the 2 cups of flour that the recipe calls for, consists of in terms of an amount for each flour. I do not have enough flour on hand to make 20 cups. Even if I did, I am still not sure how I would come to 20 cups with 1# of 3 different flours and then 1 1/2 #of another. Should I assume that # means one pound? Also, how much olive oil and sugar do I use to make the recipe? Judging from the way you presented the recipe, you probably do a huge batch at a time, but hopefully you will be able to help me figure it out for one loaf. This looks like such a good recipe to try, if only I could understand the ratio. I'm sure you've probably figured this out by now, but math was never my best subject! Thank you so much. Sorry for being a pain, but I so would love to be able to actually say I made an edible loaf of bread. Lorrie Quote Link to comment Share on other sites More sharing options...
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