AHEM>>>

What I consider to be a standard-sized bread pan holds one quart of water,
which is to say that it has a volume of 32 fluid ounces. Please see:
http://home.att.net/~carlsfriends/di...ead%5Frev.html
There is a link to more recent Instructions at
http://home.att.net/~carlsfriends/dickpics/billowy.html

--
Dick Adams
<firstname> dot <lastname> at bigfoot dot com





Sorry, I just had to find that.

As for the firdge thing...
So, even though it wasn't my purpose to retard the dough in the fridge for
more flavor, as some recommend, its not a good idea to slow down the process
just for convenience? I work for a living, and this would work for my
schedule, or should I quit my job, and just bake bread?

hutchndi