Warning—no knitting content! bread1 Vacation is all about extra knitting time. But when you’ve run out of yarn, there’s always baking. Here’s one of our favorite bread recipes. We usually make whole grain bread, but occasionally a thick slice of toasted white bread covered with sweet butter is required (especially when you can get King Arthur Unbleached Bread Flour). This bread makes great French Toast, too. Bread (makes 2 loaves) About 6 cups unbleached white bread flour 1 package baker’s yeast 1 3/4 cups milk, scalded and cooled to lukewarm 1/4 cup warm water 2 T sugar or honey 2 T vegetable oil 2 tsp salt Sprinkle yeast over warm water, stir in sugar or honey and let sit until bubbly. Add lukewarm milk, salt and about 2 1/2 cups flour. Stir vigorously until smooth (mixture should be a very thick batter). Cover with damp cloth, set in warm place and let rise until bubbly and doubled. Fold in vegetable oil and enough flour to make workable dough, adding additional flour as required during kneading. Knead for about 10 minutes until dough is smooth, satiny and very elastic. Place in lightly buttered bowl, cover with damp cloth and let rise until doubled, punch down, let rise once more. Divide dough into 2 equal portions, shape into loaves, place in bread pans or free-form on baking sheet, cover with damp cloth and let rise until loaves fill bread pans. Bake in 350 degree oven for about 30 minutes. Cool and enjoy!