i also baked bread. which was difficult since this was the era when baking bread was considered buying those pre-packaged bread loaves in the freezer section and the only cookbooks available were those all encompassing cookbooks like settlement or better homes and gardens, etc. until, one christmas, a dear friend gave this book to me. it changed my life. there were actual bread recipes in it, multi grained ones! i was very thankful and excited.
though i was into rye and pumpernickel and oats, the fam could only tolerate white or whole wheat. so, as you can see, the honey whole wheat bread got made A LOT. it was simple, it was good and it made two loaves at a time.
i took the book to college with me and proceeded to make weekly bread for my various roommates. it survived my introduction to the tassajara bread book (first edition, where all the recipes made four loaves of bread at a time; way to much to eat in a week). but it had a difficult time surviving my seduction by sourdough, biga or sponge based breads. and when the kids came along, the big guy was only willing to eat sourdough type breads, so that is what i baked.
but today, while wandering thorough the local hardware store, i came across these.
which reminded me of how a friend of mine used something similar to sprinkle flour onto her work surface while making pizza dough, which got me thinking about making bread; which got me thinking about how i couldn't make bread because i would only get half way through a sourdough, biga or sponge recipe today.
until i remembered the honey whole wheat recipe. my sweet friend eats whole wheat bread with her turkey sandwiches (though she wasn't fond of the sesame seeds). my cute husband will eat any home made bread, and i need something for lunch. plus i got to use the new "salt" shaker that is filled with flour to sprinkle my work surface with. quite the lovely evening.