The Most Marvellous Bread!

I have brought many loaves into the world over the years: German Rye, Swedish Rye, French Baguette, Challah, Sally Lunn, Farmhouse, Wheat, lots of different kinds. Now I have finally hit upon the most fabulous, I love it, oh boy bread ever. The recipe is based loosely on Challah, with substitutions and additions. Flint Springs Loaded…

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Amish Market, Anyone?

I have a sister that lives in a podunk little town in Pennsylvania. While Ma lived there, I drove or flew up on occasion. Seeing family is great, but the town is moribund. The big deal is the Wal-Mart, right. Except for me. The Amish market there sprawls across a mini-mall sized lot. It has…

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A Disappointment and a Funny

I crowed about the bread conditioner and gluten and the healthy ingredients. I gave myself unwarranted confidence. Sunday I made a Sally Lunn with 2/3 whole wheat and a handful each of blueberries and walnuts, my standard. Instead of molasses, I used demara sugar. I’ve never had trouble with a Sally Lunn. This loaf came…

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Wheat Bread Plus

My current kick is to toss a handful of dried blueberries or dried cranberries or even dried cherries into my mostly whole wheat bread, along with some walnuts, pecans or some other tree nut. True or not, this bread with sorghum for sweetening seems much healthier that what you buy most places. Besides, I’m crazy about…

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In Defense of the Bread Machine

A few years ago, central Kentucky experienced an extended drought. Before it ended, my 160 foot well got really low. I scrimped on water, packing water from work for bathing and flushing to get me past the crisis. I must live in town during the week. My dear brother ran the water freely while I…

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