It goes back to Black Eagle, Montana and Grandma Tuss in the late 1940's. There was nothing in my young world better than the aroma of her fresh baked bread, other than the bread itself.
Baking really good bread requires practice and patience. The two of us here cannot eat all the bread I bake. Over the last few years, I've given a lot away. Maybe I can send some your way.
You can produce a decent loaf of bread in under an hour, from start to finish! Get the recipe, some encouragement, and some helpful hints to get started! There's even a helpful video link. You can do it!
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