I’ve fallen in love with making bread.  I can’t believe it.  I really truly never made bread more than once or twice in my life (besides things like banana “bread” which is really cake) before this year.  An inside joke with one of my girlfriends from Dunedin, NZ… “I’ve never made bread with milk before.”…long pause… “I’ve never made bread!” I am not an Atkins Diet sort of person, or any diet sort of person for that matter, and I couldn’t imagine my life without carbs. 
I have started a sour dough “starter:”, but considering I rarely have time for this blog and never seem to get my laundry done, I haven’t had the moment I need to dedicate to sour dough bread.  But now I’ve found a perfect dry yeast.  Rapunzel Rize Organic Active Dry Yeast.  (I don’t get anything for endorsing them, I’m just sharing) I bought it at Whole Foods and can’t believe the difference it’s made in my breads.  I could tell the moment I opened the package, the waft of yeast hit my nose —I knew this one was for real.  And the bread is airier yet still substantial and the taste is phenomenal.

First two times I made it with some ground spelt and then I made it with just organic all-purpose flour.  Really, it’s so easy using this recipe I blogged about before and oh, so good. Hard crust, soft and chewy inside. My kids love to eat it fresh from the oven plain or with a touch of butter.