Although I am trying to stay away from most refined carbs, that avoidance doesn’t mean that I can’t eat bread. I just eat good bread! I’ve ranted and raved about the joys of grinding your own wheat in the intro to the cookbook, so I’m not going to repeat myself here.
This is going to be a long post for a very simple recipe. I want to try to convince you that making homemade bread, especially rolls (pictured), is so simple that, as Peg Bracken says, it would “have any cordon bleu chef pounding his head with his omelette pan.” People are always so amazed when they realize that you’ve made bread, as if you’d taken out your own appendix. So read on,
