Day 28:

I came across my bread dilemma again; I either make too much and it goes bad, or I don't make enough, and my kids are all in a panic about what to eat when they want sandwiches.  (I know.  Their lives are SO difficult.)  Another bread issue we have is the little kids get to it, shred a slice to bits, and then put it back in the bag.  Really, guys?  This was the only place you could think of for the disposal of your bread bits?  Maybe...oh, say, your MOUTH?!  If not that then perhaps the garbage?  The sink disposal?!  So, we end up with a whole bag of little shredded bread bits that everyone knows has been mangled by (probably dirty) little hands.  Ew.

So, we're back at bread baking time, again using flour, sugar and salt from our food storage, as well as milk mixed halfway with dehydrated milk.  I have had this recipe memorized ever since the Great Bread Boycott of (I think) 2015.  (I boycott so many things that I forget when I do them.)  Although, apparently, my memory isn't as amazing when I'm trying to make bread really fast before bed, because I just realized that I forgot to add the butter and had to run down to put it in 10 minutes into the mixing cycle.  One of the things I have learned about using homemade bread for family eating: don't slice it when it's straight out of the machine, unless you're doing fat ol' slices to serve immediately.  Those slices do NOT make amazing sandwiches unless you like really fat sandwiches.  I always wait for it to cool, and then cut them nice and thin.  This makes it last longer, and makes the sandwiches small enough to fit in a sandwich baggie.

I have also had several people give me their wheat bread recipes, and I think I'll try those during these last few days of The Challenge.