Wednesday, November 21, 2012

Baking Bread

I keep saying I'm going to post my bread  recipe, but I never seem to have time.  So I'm giving a link to the website wher I got the recipe.

I usually make rolls or rectangular loaves with this, but it can be made into bread sticks, round loaves (plopped onto a baking sheet, no pan involved), cinnamon rolls, or pizza dough, if you like a fairly thick crust.  You can add herbs to the liquid, make it sweeter if you like it that way, use water for french bread, milk for a soft bread.  I replace 1/4 cup of flour with an equal amount of potato flour to keep it soft and fresh longer.  I love this stuff, it's so versatile.

Let me know if you try it.

Everyone have a fantastic Thanksgiving, and be safe!


Anonymous said...

Penny, the recipe sounds good, but where are the quantities of each ingredient listed?

Penny said...

I use the "master recipe "on page 4 of that article. If you scroll on through to later pages there's one for honey wheat, one for pizza dough, maybe more. I can't remember anything else.