**We now use our Nutrimill to grind our wheat.**

There are so many fun things you can do with bread dough! Man, the possibilities are endless! Let’s explore the world of breadsticks today. These are delicious! They make the house smell like Olive Garden. They make your hips expand involuntarily. But man oh man, are they worth it. Let’s bake!

We’ll need yeast, warm water, sugar, salt, oil, Parmesan cheese, garlic powder, bread flour, egg white, water, and sesame seed (poppy seeds or coarse salt can be used instead). You could use fresh Parmesan if you had it but I only had the canned stuff. The fresh version is expensive for my blood, so it’s an occasional treat.

This begins my 5 day series on yeast breads. Today we’ll cover Light Bread. Why is it called that? I guess because it’s light in color……or light in texture. Who knows? All I know is that my mama calls it Light Bread, so I call it that. It’s delicious, so who cares what it’s called. You can call it Dirt Bread for all I care as long as I get to eat it with butter.

This recipe doesn’t take complicated ingredients. You’ll need bread flour, salt, yeast, warm water, sugar, and shortening. Yes, bread flour. Don’t substitute this time.

Before I found this recipe from Pioneer Woman, I wasn’t the type of person that would get overly excited about cornbread. Now, however, I have seen the light! This is the way cornbread should be – moist on the inside and nice and crispy on the outside. What really makes GOOD cornbread is a cast iron skillet. That combined with the stove-top method of this recipe results in a cornbread that will make your eyes roll back in your head. A cast iron skillet is the only way to go if you want awesome cornbread. Otherwise, just settle for mediocrity.