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To be honest, much of my affection was derived from the 20-year love affair I've had with my first Kitchen-Aid, which is now quietly sitting in the cupboard. No, I'm not giving it away, so don't ask. |
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Cover the dough with a damp towel, or place the sponge in a tall plastic container with a lid. Prepare three 8.5 x 4.5 inch bread pans by lightly spraying with oil. |
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Quickly shape each third into an 8 inch roll, and with the seam on the bottom, place each roll into a pan. |
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Place the three pans in a cold oven and close the door, letting the dough rise undisturbed. Dough has a mind of its own, and this can take an hour, maybe two. |
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When the dough has risen about an inch above the rim of the pan, turn the oven to 350 degrees. Set the timer for 35 minutes. |
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I slice the bread before freezing and keep the bread frozen until I toast it, but if you live with a family, this might not be practical. |
I make my own hot chocolate mix. I mix one of these with |
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one of these. One half cup in a mug of hot water is wonderful! |
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Seriously -- this is my dinner most nights, every week, every month, and it has been for years. |