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.
That will do…….
2 hours ago