3 cups whole wheat bread flour (Ross says: this is best when the flour is coarse as opposed to the whole wheat flour you get here which is fully milled. Heidi says: I used a standard whole wheat bread flour which seemed to be pretty finely milled, because that’s all I could find, even at Rainbow Foods.)

Delicious, satisfying, and so easy. Yes yes. Although the recipe calls for sharp Cheddar, I used mild with a little extra to very good result. And though the dill is optional, it is such a nice addition to the flavor that I would be reluctant to omit it in the future. The cookbook says: "Practically a cheese sandwich with the cheese built right in, this bread makes for a great brown-bag or picnic lunch with a salad and fresh fruit. It’s also a perfect protein complement to hearty bean soups, such as Black Bean Soup. Note: This bread freezes beautifully, so you might like to double the recipe and make one loaf to use fresh and one to freeze for later use.

“There are some really great recipes for making lighter egg nog. I have a friend who SWEARS by this recipe.”

This is my mother’s recipe, I can’t take credit for it. It’s for use with some kind of mixer Kitchenaid or Bosch or similar that will do the kneading for you. I tried to make bread without a mixer, waiting for the yeast to foam and then kneading it myself and failed miserably. With this method, I had success on my first try and now feel like a bread-baking pro. It is utterly delicious and slices beautifully.

12 regular cupcakes / 350 degree oven, see photos @ http://www.cupcakeblog.com/index.php?s=magnolia&submit=Search
<img src="http://static.flickr.com/36/114371110_0430a94d14_m.jpg" />

Calories: 121, Fat: 3.9 grams, Protein: 2.1 grams, Carbohydrates: 19.5 grams

calories: 176, fat 5 grams, protein 2.6 grams, carbohydrates 29.9 grams

From the Lake Holm Ward Cookbook