I started making bread about the time I got my kitchen aide, about 2 years ago. I took a little break during my pregnancy with Joslyn, and with no air conditioner yet, it doesn't work during the summer either. It started out pretty good, but red whole wheat flour just has a little different taste. My friend had introduced me to white whole wheat flour a while back. I was a little skeptical at first. It sounded like and oxymoron. I did some of my own research on it though and realized it really is just as good for you as red wheat. It just tastes better. The funniest thing about it is that I actually already had a 50 lb. bad of white wheat sitting with my food storage in the basement. So last year for mother's day I got a wheat grinder and made quick work of it. It is fabulous! My kids love it and it smells so great in my house for the whole baking day. The only problem was it was about 110 calories per slice and I had been buying bread that was 45 calories per slice, but tasted gross. I am still in a very long process of losing this baby weight, so that was a problem. I had adjusted the recipe all that I could to make it taste good, but be as healthy and low calorie as possible. The slices were just so big. I hadn't found a pan that would make those thin long loaves like I was used to buying at the store. Just 9x4 pans. Finally I was at Ross the other day and I found what I was looking for. It is just a little cheap $4 bread pan, but it does the job well and now my slices come in at closer to 65 calories per slice. Perfect! Now I get 65 slices of bread out of the same recipe instead of 48. Wahoo! Now I can have my bread and eat it too! If I could just bake enough of it to freeze for the summer now!
