My guess is that you're not a baker, that a friend gave you a nasty looking blob of raw dough in a giant ziplock baggie, and instructions for feeding the beast in a process that lasts for days, and culminates in you baking the stuff, and then setting aside more unsightly blobs of dough in baggies to distribute to your friends a-la-chain letter. My advice? The bread is awesome and the process is fascinating... but only if you approach it with the right attitude. If you're over-stretched this time of year, or feel anything less than joy, throw that nasty blob away and don't look back. If this intrigues you at all, give it a try. Make a promise to only pass it on to people for whom you know this will bring joy (ask in advance). Your heart will tell you which approach is right for you. :o)

Geez, I'm such a dummy, I should have copied the recipe! I'm sure KA Flour won't mind, as long as you use their flour when you make it! ;) For 1 1/2-Pound Loaf 1 cup less 1 tablespoon water 2 teaspoons vanilla 1 egg 2 tablespoons butter or margarine 2 tablespoons non-instant dried milk 1 teaspoon cinnamon 1 1/4 teaspoons salt 1/2 teaspoon baking powder 2 tablespoons sugar 3 cups King Arthur Unbleached All-Purpose Flour 2 1/2 teaspoons instant yeast 3/4 cup cinnamon chips Place all of the ingredients except the cinnamon chips into the pan of your machine, program for raisin or mixed bread, and press Start Add the chips at the signal. (If your machine doesn't have an "add-in" cycle, program it for basic or white bread, and add the chips about 5 minutes before the end of the final kneading cycle.) Yield: 1 loaf. To make this loaf without a bread machine: Mix and knead all the ingredients for the 1 1/2-pound loaf by hand or mixer until youâÂÂve made a soft, smooth dough. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 60 to 90 minutes. Gently deflate the dough and form it into an 8" log. Place the dough into a greased 8 1/2" x 4 1/2" loaf pan. Cover the loaf, and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour. While the dough is rising, preheat the oven to 350ðF. Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil about halfway through baking. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190ðF on a digital thermometer. Remove the bread from the oven, gently loosen the edges, and turn it out of the pan. Allow the bread to cool completely before slicing.

Good point Linda...I had made the assumption that Einsteins was all over the place (except in Maine because it seems that's the way so many things are!). It's an upscale deli similar in ambiance to Panera (another place I've only been once). The sticks were made with phyllo or puff pastry, a bit on the crusty side as they held their shape at approximately 12" x 1+" x 1+" per stick. Do you know what I mean? Your recipe sounds delicious too. Would you post it? Linda

Eam wouldn't you know it the darned post office was closed today. ;) I am certain by tomorrow what is remaining will be gone.