Comments on: Bread Disasters http://newgreenerfamily.com/bread-disasters/ greening my family one day at a time Mon, 14 Jun 2010 16:29:44 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Melissa http://newgreenerfamily.com/bread-disasters/comment-page-1/#comment-21 Melissa Sun, 06 Dec 2009 18:35:46 +0000 http://newgreenerfamily.com/?p=112#comment-21 Hi Summer, Your description of melting hot butter on a slice of hot fresh bread just made my stomach growl. I have never tried to make homemade bread because I'm just too intimidated by it. Like you, I want to make it. However, kudos to you for going for it...and persisting. I obviously don't have a recipe to share but I hope you find that magical recipe and can enjoy fresh, hot bread straight from your very own oven. Warmly, Melissa Hi Summer,

Your description of melting hot butter on a slice of hot fresh bread just made my stomach growl. I have never tried to make homemade bread because I’m just too intimidated by it. Like you, I want to make it. However, kudos to you for going for it…and persisting. I obviously don’t have a recipe to share but I hope you find that magical recipe and can enjoy fresh, hot bread straight from your very own oven.

Warmly,

Melissa

]]> By: Shannon http://newgreenerfamily.com/bread-disasters/comment-page-1/#comment-20 Shannon Sun, 06 Dec 2009 12:44:56 +0000 http://newgreenerfamily.com/?p=112#comment-20 Summer, I wish a had a foolproof bread recipe to share with you. I have a more or less recipe for brown bread(meaning I do it more or less the same way each time but I don't measure) that I use with freshly ground grains, and sometimes it is fantastic, soft, chewy and wonderful, and other times it's, well, a brick. The key differentiator seems to be how long I let it sit around to soak (the grains), rest, rise, etc...the more time I allow the better it turns out. Summer, I wish a had a foolproof bread recipe to share with you. I have a more or less recipe for brown bread(meaning I do it more or less the same way each time but I don’t measure) that I use with freshly ground grains, and sometimes it is fantastic, soft, chewy and wonderful, and other times it’s, well, a brick. The key differentiator seems to be how long I let it sit around to soak (the grains), rest, rise, etc…the more time I allow the better it turns out.

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