I am sure that the reason that only a couple of you have entered is because you have been so swamped with important summertime activities like swimming, vacationing, organizing your house, and reading a book while your kids rot in front of the TV for a few hours. It couldn't possibly be that my readers haven't had any ah-ha moments in motherhood, nor that they aren't clamoring for a copy of my cookbook! I'm sure that it has to be something else. In fact, I am going to sweeten the deal a little (assuming that anyone is interested in this giveaway.) I will send a CD copy of this cookbook to everyone who submits an entry! That means that if you win you get all the glory and accolades, but even if you don't, you'll get a prize for participation. Because let's face it--what I really want is for people to share things that they've learned about motherhood. That way we can learn from each other. (If you don't have a blog, or if your blog is dedicated to something specific like cooking, all things organic, or underwater basket weaving, feel free to submit your essay to me via email--sleepymumATgmailDOTcom-- and I will post it on my own blog for the readers to enjoy.)
Okay, hopefully that is enough of a pep talk. Maybe I just need to accept defeat and move on--but I'm too stubborn to do so at this point.
I thought I'd take a minute to share a recipe with you. One of my favorite things since childhood has been homemade wheat bread. My mom made it for us while we were growing up. I have made it sporadically throughout my mothering years, and have made it twice a week for the past six months (I haven't had to buy any sandwich bread, which has been so great.) I have been playing with the recipe a bit lately to fill it up with healthy things, since my kids will eat bread like there's no tomorrow. So, here's the recipe and I'll include a few options at the bottom.
Rhonda's Whole Wheat Bread
Turn out into bowl sprayed with cooking spray and allow to rise in a warm place for 25 minutes. Turn dough out onto a very lightly floured surface and separate into four loaves. Shape loaves and place in greased loaf pans. Allow to rise for 25 minutes more.
Bake in 350 oven for 25-30 minutes, until bread is golden brown. Remove from oven and from pans immediately. Rub or brush tops of the loaves with butter. Allow to cool on wire cooling rack.
Variations: Substitute 1/4 cup of the oil with an equal amount of applesauce. Substitute 1/2 cup flour with equal amount ground flax seed (my current favorite), toasted wheat germ, or leftover oatmeal. Add 1/2 cup sunflower seeds with final 4 cups of flour (my kids don't love this version).
This bread is perfect for toast, sandwiches, or just with some butter on it. I generally freeze the loaves that I won't use immediately and then defrost them at room temp one at a time as needed. Since it is summer, I generally start this as soon as I wake up in the morning or after I've put the kids to bed, since I don't like to have the oven on in the middle of the day. It takes about 2 hours from start to finish.
Now, go write your entry for the contest!:)
- 3 cups warm water
- 1/2 cup vegetable or canola oil
- 1/2 cup honey
- scant Tablespoon kosher salt
- 6 cups whole wheat flour (I like white wheat flour best, from whole white wheat)
- 3/4 cup very warm water
- 3 Tablespoons yeast
- 1/2 teaspoon sugar
- 1/2 teaspoon ground ginger
- 2 cups whole wheat flour
- 2 cups white, all-purpose flour
Turn out into bowl sprayed with cooking spray and allow to rise in a warm place for 25 minutes. Turn dough out onto a very lightly floured surface and separate into four loaves. Shape loaves and place in greased loaf pans. Allow to rise for 25 minutes more.
Bake in 350 oven for 25-30 minutes, until bread is golden brown. Remove from oven and from pans immediately. Rub or brush tops of the loaves with butter. Allow to cool on wire cooling rack.
Variations: Substitute 1/4 cup of the oil with an equal amount of applesauce. Substitute 1/2 cup flour with equal amount ground flax seed (my current favorite), toasted wheat germ, or leftover oatmeal. Add 1/2 cup sunflower seeds with final 4 cups of flour (my kids don't love this version).
This bread is perfect for toast, sandwiches, or just with some butter on it. I generally freeze the loaves that I won't use immediately and then defrost them at room temp one at a time as needed. Since it is summer, I generally start this as soon as I wake up in the morning or after I've put the kids to bed, since I don't like to have the oven on in the middle of the day. It takes about 2 hours from start to finish.
Now, go write your entry for the contest!:)