Last weekend I made the Herb Bread from Betty Crocker’s classic cookbook. The main differences were using milk instead of water and a copious quantity of herbs to season the bread. Despite a shorter rising time, it became gigantic in the oven, making for very large sandwiches.
I also made ginger cookies throughout the last couple of weeks with some dough I kept in the refrigerator. I cut my last batch with larger cutters and frosted them. They were softer and much tastier.