I haven’t bought bread in two years. Not once have I regretted it. It is a much better quality, and I enjoy being in the kitchen and having 20 minutes of peace. Though that is still unlikely. Baby boy will still probably be pulling on my shirt half of the time asking for something.
Since I am good at multitasking, and since most of bread making is down time, I try to get my cleaning done so I don’t have to do it later.When I forget to start the bread in the morning (so we can have fresh made bread for our lunch) I simply make some pita pockets so it’s no biggy.
The flavor of homemade wheat bread is absolutely unbeatable. It’s like love in your belly.
I kid you not.
Believe it or not, when it comes to sandwiches wheat bread tastes better than white bread. And I don’t mean the nasty whole wheat bread in the store. I’m talking about real bread here, people. This recipe will not disappoint.
To start, mix and knead the dough (which is NOT hard despite what some wusses say).
Let it rise til doubled, about 25 minutes.
Punch the dough down and cut it in half.
Roll one of the sections out to be about the length of you pan by twice the length of your pan.
Start rolling it up like you would cinnamon bun dough.
Tuck the ends in and roll to make it stick.
Put the dough in a greased loaf pan, let rise until doubled and bake it!
Here’s the recipe: