Mark and I tried out a new bread recipe yesterday.  As the picture here shows, it hit the spot.  I had no time to get the camera before every slice was gone.

We don't eat storebought bread because the choices there are either insipid or way too expensive.  Instead, I usually make bread in the bread machine, which is definitely better than storebought bread, but could use some work in the crust department.

Unfortunately, I never seem to set aside the time to make real bread, so I was thrilled to see an article in the most recent Mother Earth News touting real bread which you can make in five minutes a day.  The recipe is enough for four loaves --- you mix the dough up in about ten minutes (no kneading required) and then cut off a quarter to bake.  The rest goes into the fridge where it can sit for up to two weeks.

I may tweak the recipe when I try it next time --- I like my bread a little eggier, a little sweeter, and a little less white.  Still, it was hard to argue with the loaf's crunchy crust and moist interior.  And the fact that I still have three more loaves to bake over the next few days!

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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