On Feb 12, 1:45�pm, Omelet > wrote:
> In article >,
> *Chatty Cathy > wrote:
>
> >http://www.recfoodcooking.com/
>
> > Vote now!
> > --
> > Cheers
> > Chatty Cathy
>
> That was simple. :-)
>
> Yes.
>
> Another interesting question would have been what type of bread you use.
> We used to use whatever was on hand in the house, usually whole wheat or
> multi-grain but I've been wanting to try making it with sourdough or
> french.

Cinnamon raisin... thick slabs cut off a sugar crusted rolled type egg
dough bakery loaf.

Sheldon