This has nothing to do with this wonderful sounding recipe but I had to tell someone about my discovery. I have been reading several of the archived blogs and keep coming across dryness issues and the importance of measuring flour correctly. I too have had these issues many times and frankly have usually blamed it on the recipe.(sorry KA) Well I just could not let it go so went digging for my scale I use during canning time. Measured flour the way I have for years and would you believe it, one cup weighed 5 oz. then I weighed it (or tried to) the way your instructions show. I must not be a good fluffer because that weighed 4.5oz. Anyway, you experts out there probably already know this but weigh your flour, it is the only way you can be accurate and it does make a difference. I will be purchasing the digtal scale in your catalog as soon as possible as it is smaller than mine and probably even more accurate. Thank you PJ and all the KA group for your wonderful help. This is a great blog. So right, Kathy - imagine, you're adding an extra cup of flour for every 4 cups in the recipe — phew, that's a lot!!! Take a look at our Tips for Measuring Flour. And remember, not all flour weighs the same; in general, the higher the protein, the more it weighs; so low-protein flours, like pastry flour, weigh less than higher protein flours, like bread flour. Take a look at our Ingredients Weight Chart for weights of some common ingredients. Cheers- PJH

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