Warm Bread for Breakfast

I discovered a book – and it may forever change the way I eat breakfast!

The title is telling the truth! There is no proofing of yeast, no kneading, no fussing and no worrying. The authors have perfected a dough that can be refrigerated for up to two weeks after simply stirring the ingredients together. If you are accustomed to baking bread the dough can be a bit disconcerting. It's a very slack, wet blob that doesn't resemble traditional bread dough. Just a word of advice. . .trust the recipe.

Yesterday morning while Sammy was eating his breakfast, I cut off a grapefruit sized chunk of dough that I had made last Sunday afternoon, preheated my oven and less than an hour later had this beautiful loaf of warm bread.


I ate mine with a little peanut butter. Ali had hers with strawberry jam.


While I was taking pictures of my creation, Ali was making fun of me. Apparently, not everybody photographs their food? (Who knew??) I let her laugh for a few minutes and then I asked just one question.

"How many people do you know who are eating warm, homemade bread for breakfast today?" She smiled and answered, "Probably just me!"

If you bake bread, buy this book. There are loaves, flatbreads, pizzas, sweet doughs and bagels. Besides all that, there are recipes for all kinds of other foods that compliment the breads.

For me, just the recipe for plain old bread, warm out of the oven for breakfast is worth it!