The Best Bread
When I was growing up in Mexico, my family had primarily white bread that was interspersed with corn bread. So, while I wasn’t picky about other foods, I wasn’t too keen on bread that goes crunch. However, Dad loved it.
He began working on creating a bread that was similar to French bread, but wasn’t a white bread. It was closer to the darker gourmet breads.
The longer I’ve been homesteading, the more I’ve grown to really love that bread. This bread doesn’t look like much on the outside, but it’s just bursting with flavor and it’s made from scratch so we know exactly what went into the bread. This is particularly important if you have allergies or have a family member with allergies. Many times, in factories, they produce many products in the same area. This means that while an ingredient may not be on the label of your food, it could still be in your food. For my mother and I, this can be a problem.
The Perfect Bread with Soup
Thankfully, with this bread, since it’s made from scratch, we haven’t been having any further problems. This is a bread that is a must have if you are having soup or stew. We have a course on making sourdough bread on our website www.homesteadingedu.com
This bread is so good, that it’s hard to not eat a whole loaf in just a couple of days. Go check out the course and give that bread a try. You’ll probably like it. It’s not Wonder bread. This stuff has more flavor than that!
Homestead in health ya’ll!
Emily
2 thoughts on “The Best Bread”
The darker bread, at top, is rye bread, which I just recently made. Soon, we will add that recipe to the course.
Mr. McLaughlin,
Your bread sounds very interesting and I will look forward to seeing the recipe.