We had zeppoli at Olive Garden a few weeks ago. I told the kids we can replicate it at home. They said, “Probably not, but we can try it.” Thanks for your confidence, kids! I looked for a recipe online.
Zeppole – Italian doughnuts
It turns out, the real name is “zeppole,” not “zeppoli.” Now I realize that Italian doughnuts do not exactly a loaf of bread represent. Hey, it’s dough raised with yeast. That counts for something. Continue reading »
On our second week of school, we found 10 minutes on a Thursday to measure some ingredients in the bread pan of our bread machine. I engaged both children this time, and it became clear that this should become a weekly goal.
Honey Banana Wheat Bread – fluffy and moorish
The Lord’s Prayer mentions our daily bread, so this will be our weekly bread. To clarify, we still purchase bread from the store, and I still cannot have gluten. But the children can learn to bake bread this school year. One loaf a week seems like a realistic goal. Continue reading »
This school year, we plan to bake one loaf of bread a week. It’s a recent goal, one that happened organically. There are 36 weeks in a school year in the US, so we will have tried 36 different recipes by the end of the school year.
Basic white/French bread – a simple recipe with four ingredients
I find weekly goals easier than daily goals, because life happens. No matter how well you plan, there will never be enough planning to eliminate life’s events. But a weekly goal of break making gives us flexibility. Continue reading »