It's a simple thing to do. Bake some homemade bread.
Who doesn't like the aroma wafting through the house of homemade bread just out of the oven? Or being offered a warm slice of that bread slathered with butter? (Perhaps not slathered as, if like me, you're kinda sorta rationing your supply of butter just now.)
We've had a wonderful source of sourdough bread for the past many months so I haven't been making and baking my own bread for that period. (Go ahead and call me a lazy sloth.) Well, except for a few times when I wanted to have some loaves of my Italian Bread to make into Garlic Cheese Bread. (Come to think of it, using lots of garlic these days isn't a bad idea either. It's been known throughout history for its health and medicinal purposes.)
Yesterday when I was cleaning out my refrigerator (does it seem as though I'm jumping around a bit disjointedly in this post?), I came across a really nice looking organic orange . . . that had one bad spot on the outside about the size of a dime. Not wanting to waste the orange, I pulled out my recipe file to see what called for orange rind or orange juice.
Right away I saw my recipe for Dark Orange Raisin Rye Bread. Gosh, I hadn't made that in a long time and it used to be one of our staples. It's moist, makes wonderful toast with breakfast and a darn good peanut butter and jelly sandwich.
So that's what I did with my orange that wasn't going to last much longer. Well, actually all I used for the bread was the grated rind. I gobbled up the rest of the succulent orange myself.
If you're at home and have a bit more time right now to do such a thing, why not pick out a bread recipe of your choice and quickly become very popular with your family. It will lift the spirits in the way homemade bread just out of the oven can.
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