I started studying the ingredient list for a loaf of bread: emulsifiers, fillers, conditioners, etc. Here is a breakdown of some of the ick.
Since I have the time and talent, I decided to start making bread for my family. We go through quite a bit in a week; the girls take PBJs to school at least 3 days a week. Through some trial and error (more error, of course!), I have settled on a double batch of Amish Bread with a few modifications (which will be detailed soon) made on Tuesdays. I make one large loaf and two small ones.
While I know feeding my family better food is the main reason I make bread, I must admit it just feels good. I love the zingy smell of proofing yeast, the little puffs of flour dust while I’m mixing, the heft of a just-kneaded ball of dough.
Sometimes I cheat and use my Kitchen Aid mixer with the dough hook attachment, but generally, I knead the old-fashioned way with lots of elbow grease and a big mess.
Here’s the best reason, though, to make bread: http://youtu.be/IfIFWx1QU6s