It had been over three months since I had made bread. While my finger was cut and then healing and then the nail was such a mess, I knew kneading bread dough was something I should avoid. Yesterday I felt like the time was right to make bread and it felt so good to be doing it again. It’s probably been years and years since I went three months without making any kind of bread – not loaves, biscuits, tortillas – nothing where my hands had to be involved with the dough.
We had barley for breakfast yesterday and I grind it very coarsely before cooking it. That made me really anxious to get some wheat going in the mill.
I use this recipe and it makes the most perfect dough. I do add a little bit of water, a little vital wheat gluten and a little sunflower lecithin but otherwise, follow the recipe exactly.
Chad and Nicole came by and I told Nicole that I was a little nervous about making bread after having not made it in a while, especially since I had planned to have sandwiches along with ham and beans for dinner.
It turned out perfectly. Thanks to a Georgia Tech football game on TV, we had time for the bread to cool before dinner.
We had tuna sandwiches on fresh bread, with tomatoes and basil from the garden.
I’m kinda feeling like making cookies today but maybe I’ll just spend the day stitching.
justquiltin says
Yumm – those loaves look delicious.
Cilla says
Could you post the recipe for this bread please? I’m always looking for different fmf bread recipes.
judy.blog@gmail.com says
I’m sorry, Cilla. I meant to include it in the post. I even said “I use THIS RECIPE” and didn’t add the link. I’ve gone back and added the link to the post but this is it.