Tag Archives: homemade bread

Bread on Both Sides

7 Mar

When I was a kid I did not want to eat the heels of bread. I made it very clear I wanted “bread on both sides”. My grandfather would smile and nod, and agree those pieces were for the chickens.

Now that I make all of our bread, I’ve discovered the very best part is the heel of the loaf, hot from the oven, and spread with a good pat of fresh butter.

Life doesn’t get much better than that.


Best Bread Ever!

7 Jun

Several weeks ago, my BFF and I each bought a ginormous jar of Kalamata olives at Costco. She is on the “Whole Thirty” diet, and this is one thing she can have, but I used my olives to bake what we consider the best bread in the world. It does not, as The Squire admits, make very good jelly bread, but an egg salad sandwich on this bread is a glimpse of some Heavenly feast. (They eat a lot of olives in the Holy Land, right?)

I use a bread machine, but this can be made by hand if that is how you do things. Put the ingredients into the machine in the order listed; I take the bread out of the machine and let it rise and bake in a standard bread pan.

1 cup water

1-1/2 teaspoons olive oil                                                                                                                                                                                                                                         1-1/2 teaspoons oregano

1-1/2 teaspoons minced garlic

3/4 teaspoons salt

1/2 cup whole wheat flour

2-1/2 cups bread flour, or all-purpose flour and 1 tablespoon gluten

1-1/2 teaspoons dry yeast

About five minutes before the mixing cycling is done, add 1/3 cup chopped and well drained Greek olives.  (You may have to add a tablespoon or so more flour; watch it and see.)  Put into a greased bread pan and let rise about 45 minutes. Bake at 350-F for 30 to 35 minutes. If you have an instant-read thermometer, bake to 190-F. Perfect!

(I tried really hard to make this single spaced, but it just would NOT work. Sorry about that.)