Move over, Sara Lee. There's a new bread in town.
In an attempt to bake up a bread that could replace Sara and her laundry list of ingredients I can't pronounce (azodicarbonamide...what's that?),
I've baked up wheat bread. Lots of wheat bread.
Correction.
I've baked up BAD wheat bread. Lots of BAD wheat bread.
The thing is, for many years, I've been baking all kinds of other kinds of breads. Rolls, biscuits, artisan loaves, breadsticks, quick breads, white bread, international breads. You name it, I've baked it. No problem. But wheat bread? I've been chasin' the illusive "perfect" wheat loaf for three years...yep...three.