I got a call from Aaron Russell the other day. He was checking to see how I was doing. He hadn't talked with me in a while. During the conversation, he mentions that he likes to bake bread. Not just any bread, but salt-rising bread. He described the process as well as how good the bread tastes. That got me thinking.

I have a favorite bread recipe that I have made for years. I don't remember where I found it; therefore, it is mine. I call it Shirley's Bread. It makes three loaves, which is good. When the kids were all home we could eat the first loaf at one sitting, this is, as soon as it came out of the oven.

I pity anyone on a gluten-free diet for a number of reasons. The first one being that they can't eat any of my bread. “Wait a minute! Back up the truck!“ Let them be gluten-free (that rhymes). There will be more bread for us. It makes great toast, too. The flavor is delicious.

3 pkgs dry yeast
3 1/4 cups warm water
1/2 cup sugar
1/4 cup vegetable oil
4 teaspoons salt
7 cups plain flour
3 cups whole wheat flour

In a large bowl combine yeast, warm water and sugar. Let sit about 10 minutes or until foamy. Add vegetable oil and salt to the yeast mixture and stir. Next, stir together with a whisk the plain flour and the whole wheat flour. Add to yeast mixture until a dough forms. Turn out on floured surface and knead until smooth and elastic, about 5 minutes. Place in large lightly greased bowl or pan. Turn to coat all sides. Cover with a towel. Let rise in warm place until doubled.

Grease three 9 by 5 by 3 inch loaf pans. Punch down dough. Turn out onto floured surface. Knead lightly. Divide into thirds. Place each in prepared pans. Let rise in oven, with a pan of hot water on lower shelf, for 30 to 45 minutes. To bake, remove pans from oven. Heat oven to 400 F. Bake for 25 minutes or until loaf sounds hollow when tapped. Turn out of pans immediately onto wire racks. Butter all surfaces. Let it cool completely or break out the butter and call the kids. Makes 3 loaves.

Note: I use the oven to proof my bread. Heat the oven to its lowest setting. Turn off heat and let the dough rise in that warm dark place. There is no worrying about cold drafts. Just don't get the oven to warm or it will kill the yeast.