Susan  McAlpine
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As a child, my mother rarely baked bread.  For those who know her, it would be no surprise that she was a very busy lady.  She was a mother, wife, home-maker, school volunteer, Girl Guide leader, quarter-acre gardener, neighbour... the list is endless, really.  But even with all this going on, the main reason she gave for not baking bread was "Everyone just eats it, and then it's gone".  As a child, I thought that was the whole point.  You eat bread.  Where's the problem in that?  But, maybe I didn't appreciate the actual effort required to make the bread.

This pandemic has created a glut of spare time that most of us have not experienced before in our lifetimes.  Paired with government orders to venture out as little as possible, we decided to make our own bread at home.  We're not alone in this!  Flour and yeast shortages have been broadly reported, although the supply chain finally seems to be catching up with the demand.

I have to confess -- our first baking efforts weren't especially rewarding.  The first loaf was a lot of work.  It failed to rise well.  It was dense and chewy.  It wasn't quite the unleavened bread of Exodus, but it was darn close!  The second loaf wasn't much better.  My husband, never one to give up, embarked on an Internet search for answers.  He came up with this recipe, calling itself the world's easiest yeast bread recipe (https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/). 

It succeeded wildly!  Not only is it fast and easy to make, it requires no kneading, and you can bake it in a Dutch oven or cast iron pot.  You can also ignore it in your fridge for up to 3 days before baking.  Definitely recommended!

What are you baking these days?  We'd love to see your photos and recipes. 

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