RadiomanATL
Senior Member
I've been making all my own bread for the past few months. While all have turned out great, this one is a winner:
Whole Wheat Oatmeal Bread Recipe | Taste of Home
As is, this is very light and great toasting bread. So light though, it tends to fall apart in sandwiches, though taste is wonderful.
This morning I inverted the measurements for white and wheat flours, much better texture for sandwiches, but I can tell it will have to be toast tomorrow.
Homemade breads have a very short shelf-life. However, I've found that grinding in the blender after leaving open for a day, no more purchasing of breadcrumbs.
White, sweet, and rye breads make great croutons for salads and soups, but you need to catch the loaves before totally dried out. Cut into cubes, let the cubes dry.
Then: season how and if you want, I don't season because if I'm using in some soups, the seasonings I might want on salad would clash, so I figure leave them plain.
Heat a skillet, add butter or olive oil, depending on your mood towards health. LOL! When hot, add the croutons and brown to toasty. Cool and put in ziplock bag. If you know it's going to be days, I'd freeze. Since I've lots of homemade soups in freezer, I'll use them.
I'm a racist.
My favorite is just plain old white bread. Fresh out, steaming, slathered in butter.
Oh I love white bread, but when hot I do the butter and some honey or preserves. I tend more towards the whole grains though for health reasons. Same with pasta, while I really love the basic pasta recipes, I do the whole grains and concentrate my culinary tactics on the sauces. Funny too same with rice. Nothing beats white rice with soy sauce. But eh, old age makes me do the whole wild rice blends with low sodium soy sauce at minimum and other spices to carry me through. I'm adjusting.
I guess I'm just simple. Bread and butter. Pasta...and butter. Rice and Nature Seasons...and butter.
I must be related to Paula Dean.