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Baking bread

Homemade hamburger bunsIf you eat bread, you should know how to bake it.  Once you understand the technique, making your own bread turns into a therapeutic ritual that fills your house with a delightful scent while putting preservative-free bread on the table.  You can easily tweak bread recipes to suit your fancy, creating whole grain bread that would cost a bundle in the grocery store, or splitting your dough down the middle to make a loaf for sandwiches along with half a dozen hamburger buns.  The smart home chef doubles the recipe and freezes some for a quick and easy meal in the middle of the week, perhaps pizza or dinner rolls.  And, all of that flexibility aside, everyone knows that nothing you buy in the store can compete with the flavor of fresh baked bread.

This week's lunchtime series walks you through the science and practice of bread-baking.  Don't want to wait for future installments?  The information is excerpted from Weekend Homesteader: January, which is available for free on Amazon from today until December 23!  I hope you'll give the entire book a try (and leave me a review!)


Weekend Homesteader paperbackThis post is part of our Bread lunchtime series.  Read all of the entries:





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Adding the gluten you mentioned to my home ground wheat worked like a charm! I am going to need to experiment on how much to use, but adding a 1/2c to my 4 cups of wheat was really close.

Comment by Heath Tue Dec 20 15:57:16 2011
And like you need to make some banana bread too. :-)
Comment by anna Tue Dec 20 18:59:50 2011