Today is bread baking day, and not the bread you are probably thinking about. I grated and froze many bags of zucchini from last year's summer garden, and they bless us with zucchini bread. Two loaves are already baking as I post this.
Next on the list - banana bread.
Every time I bake, certain things come to mind. For example, I added applesauce in place of oil in the first recipe, and it reminded me to can applesauce this coming year. I now have a "mini" bucket list of items I need to start making from scratch, and a "to-do" list for other things that come to mind.
I typically use stone ground, preservative free whole wheat for my 1/2 of the white flour. Each summer I make one or two trips and store it in my freezer. When I bake, I make notes on my lists, as to what I need to stock up on and what I am running out of. Each year I can plan it much better than the previous year.
These breads are wonderful for my kids lunch packings. I can use my own farm fresh eggs also. It makes a much healthier snack at home too.
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