Well, I have a bread recipe that I’ve settled on for every day.  And I’ve been asked to make it every day.  I think my mom is mostly living on it.  I know I am, at least until I can get some whole wheat/rye baked.  1-1/3 cups soy milk, 3 Tbsp. oil, 2 tsp. yeast, 1 tsp. salt, 2 tsp. sugar, 3-1/2 cups bread flour.

Two risings, bake at 350 degrees for about 40 minutes.

It’s killer with peanut butter.  Or peanut butter and pomegranate jelly.

Pomegranate jelly.  Now THAT’s a whole ‘nother story.  My total favorite.  It’s sweet, tart, and it looks like quivering rubies in the jar.  And we top the jars with wax, and put in a little pine branch and some redhots to look like holly berries.  That’s just the way we’ve always done it.

We’ve made it from scratch almost every year since I was a little girl.  It’s a total pain in the behind, especially juicing the pomegranates.  It’s worth every sore shoulder we get.  And I want to try a different way of seeding them and getting the juice, but that will have to wait for next fall.