Bread, bread, bread

Creating a lower fat diet took me back to my bread making days. I used to make bread for our family and truly enjoyed the whole process.
Bread flour is a soft, soft white and has a wonderful scent.
 My bread cookbooks all have a thin layer of flour even now, these fifteen years later.

Part of the fun of getting back to my favorite recipes is gathering all the supplies.  Shopping for yeast and honey, wheat germ and soy flour. Oh, the absolute fun of the chase. A big bowl is all you need to knead a two loaf recipe. Here it is outside in 90 degrees of humid South Florida weather, doing its lovely risin' thing.

Pans greased and flour dusted waiting to be filled with that living, rising, yeasty loaf. I can hardly wait to see the rise above the top of the pan.

And here is one of many being given its' own time in the oven to rise and bake and fill the house with the aroma of life giving goodness.

It's hard to describe what this smells like if you've never baked bread of your own.  You've  just got to try it.  It's amazing!



                                                                            


And the final product cooling on the counter. A Cornell Wheat Germ loaf that is so nutritionally balanced, it is said to sustain life if paired with a little butter, and maybe some jam and tea.