I made this bread yesterday, and would have made a second loaf but we actually ran out of flour (so much holiday baking, we went through a 5 pound bag in less than a week!). The bread was a huge hit around here, and easier than most quick breads. I can see this becoming a staple. My dough rose in 35 minutes; will I see any advantages if I put it in a cooler spot to rise more slowly? Nancy, the slower the rise, the more time the flavor has to develop. So, while the difference wouldn't be immense, it wouldn't hurt to slow it down a bit, flavor-wise. Glad it was a hit! PJH

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