Bread, Glorious Bread

It's a well known fact that I would not be a good on a gluten-free diet. I love all things carbohydrate, particularly those made with wheat.

In an effort to be more self-sufficient, I have started making bread with the wheat we have in our food storage.

Despite the fact that my mom makes homemade rolls all the time and that she is a pro at making bread, baking bread has always scared me a little bit (will I kill the yeast? will it rise? will it taste good? do I really have ALL DAY to spend making bread?) but I was determined to find a way to do it. I got a great recipe from a Relief Society activity, but it made too much (My Kitchen-Aid will only mix so much and I don't have 5 loaf pans).

I was so excited when my sister-in-law Kristen gave me a fabulous book of her best recipes for Christmas which included her bread recipe, aptly titled "Best Bread Ever." We've made it several times, and we've always had success. The thing I love best is that it's super simple and it takes just over 2 hours, start to finish. We have LOVED having fresh bread with our dinners and for toast in the morning. With her permission, I'll share the recipe with you (because I never have "extra" bread to share, unless you trade me cookies or something).

Best Bread Ever1 1/2 Tbsp active dry yeast
1 1/2 tsp salt
3 Tbsp honey
3 Tbsp oil
2 cups water
3/4 cup milk
6 to 8 cups flour (You can use all white flour, all wheat flour, or a blend of white and wheat. I have loved it with about 2 cups of white flour and 5 cups of wheat flour, freshly ground.)

Put all dry ingredients into a mixing bowl (I put the dry ingredients in my Kitchen-Aid). Put liquid ingredients into a microwave safe bowl and heat in the microwave until it's very hot to the touch. Pour liquids into the dry ingredients. Knead with hands or mix in mixer for 10-12 minutes. If dough is sticky, add flour sparingly. Let rise for 45 minutes. Punch dough to flatten. Remove from bowl and divide in half. Shape two loaves and put into greased bread pans. Let rise for 40-45 minutes. Bake at 350 degrees for 35 to 40 minutes.

And just because I love bread, I wanted to share another great recipe from my friend Elaine. I love pumpkin things, especially during the fall and holiday months. The other day though I had a hankering for this yummy bread and thought, what the heck, who cares if it's February, I can make it again.

Pumpkin Bread

Preheat oven to 350 F.

1 cup butter
2 cups sugar
4 eggs
1 1/2 cups canned pumpkin
3 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp nutmeg
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground cloves
1 1/2 cups chocolate chips

Cream together butter, sugar, and eggs. Mix dry ingredients in a separate bowl. Alternate mixing in dry ingredients and pumpkin until it's thoroughly mixed. Stir in chocolate chips. Spray pans with Pam and bake two large loaves for 60 to 65 minutes (5 small loaves for 50-55 minutes or muffins for 20-25 minutes).

I love making this bread in small loaf pans so I can use a few for our family and take a few others to friends.

**Do you make your own bread?
**Do you have season-specific foods?
**Is your mouth watering?