On Bread Baking
Weekly ration of bread .. pic by Mrs. Mac We've been getting by with just the bread coming out of our ovens. Seems if I set aside one afternoon or evening a week (Sunday .. so far), I can bake up two batches of dough .. both making two loaves or two dozen rolls. We are currently enjoying an oat bread for sandwiches, an Italian loaf for garlic toast or pizza, and a hamburger bun recipe that I've switched out white flour with whole wheat white. The dough is mixed in our Kitchenaid stand mixer with a dough hook attachment and placed in the oven on a dough proof setting in large covered bowls. I really try to stretch the bread to last an entire week. Half goes double wrapped in the storage freezer to pull out midweek. Hubby and I have been checking around for a flour mill. I'd probably prefer one that is manual .. but with my right shoulder feeling pain from an injury last year .. electric seems a better fit with the amount of flour we would have to mill ...