tag:blogger.com,1999:blog-7189165.post3170718220354284744..comments2024-03-25T09:59:02.715-07:00Comments on Eat The Blog: Cinnamon Twists-Betty Crocker Picture Cookbook 1950Goodyhttp://www.blogger.com/profile/17383404429461423998noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7189165.post-85127912931219537592020-10-08T13:07:27.763-07:002020-10-08T13:07:27.763-07:00Ooops, I must have spaced it out when posting the ...Ooops, I must have spaced it out when posting the recipe-glad you caught it. I checked the original in the cookbook (because I can't trust my brain after 9 years to remember) and they suggest adding the sugar when you heat the sour cream and bicarb. I suspect because it is a quick rise recipe and you want to be certain it dissolves. Still, if you're worried about proofing your yeast a 1/4 of a teaspoon of sugar dissolved in it shouldn't be an issue. <br /><br />Thanks for pointing this out. Goodyhttps://www.blogger.com/profile/17383404429461423998noreply@blogger.comtag:blogger.com,1999:blog-7189165.post-62026042588235980652020-10-08T08:36:56.611-07:002020-10-08T08:36:56.611-07:00I have a question rather than a comment I think th...I have a question rather than a comment I think this is the very recipe I'm looking for that my mom used to make as well but I don't see when does 3 tablespoons of sugar are to be added is that in with the yeast I presumed so since I've made a little bit of yeast bread in the past could you please explain that in your recipe. Thanl youAnonymoushttps://www.blogger.com/profile/04794479611543090063noreply@blogger.com