Locked myself out of my blog, but here I am, back in. The breadmaker broke. Everything breaks at once (“when it rains/it pours”) — the fence, the breadmaker, the thermostat outside that tells us inside how cold/hot it is, the carpets are trashed, the puppy ate the entire irrigation system in the backyard, which didn’t work all that well, anyway, truth be told, and on and on.

I thought I’d use Steve’s recipe for homemade bread, couldn’t find it, then I remembered we wrote this cookbook and there it was. Only it’s too hard, I hadn’t remembered that until I saw it again.

But right next to it… my bread recipe. That I don’t even remember at all. I don’t remember baking it, writing it down, including it in the cookbook, nothing. But there it was, here it is, it’s simple and rises fast and the 2 loaves I baked turned out awesome.

So my kid, who only loves only homemade bread, and always has, is happy. I’m happy about that, and other stuff. Spring. Our crazy puppy. My other kid is happy, too. One kid is out walking the dog right now, the other is playing video games. Later, we’ll go for dinner with friends.

Things will settle down someday. In the meantime, I write, and bake bread.

Some things don’t change.

xo wm

Whole Wheat Oatmeal Bread

Dissolve 2 tablespoons yeast in 2 cups warm water; leave for five minutes
Stir in 1/2 cup sugar or honey
Add one cup oats
Add 3/4 cup vegetable oil
Mix in 2 eggs
Add 2 cups white flour & 3 cups whole wheat flour, stirring in as you go. Depending on the weather, you might need a little more or a little less flour
Add in 2 teaspoons salt as you stir

Turn onto floured bread board. Knead nine or ten times.

Put into greased bowl, cover with towel, put it somewhere that’s not too cold, not too hot, not too drafty, and let rise until double in size.

Grease pans or cooking sheets, form dough into 2 loaves of bread or 24 rolls.
Leave again and let rise until doubled.
Bake at 375 degrees until nice and brown and yummy. Brush with butter when done.

Bon appetit, babies!
wm