Home Made Bread to warm your innards!
Today I made bread. Not just any bread, but oatmeal bread. As I don't eat porridge, I like my oatmeal in different things. And instead of using just water and milk powder for this bread, I saved the vegetable water from cooking the vegetables for Easter supper and used that. Probably more turnip water than potato water, and when you slice the bread, a slight turnip odour comes off the bread. But that's ok, because it gave the bread a wonderful texture and flavour. I wanted a nice sandwich bread for tomorrow, as I plan to make egg salad sandwiches to take to my Cribbage Club for the luncheon. Every week I bring sandwiches and the last couple of times it's been mixed grain bread. As you can see by the butter knife in the sliced bread photo, I already had to eat a couple of slices, just to taste test it. It is truly good bread. It has a thin crust and soft, delectible texture. A sure keeper, I will be making this bread again.
