Whoops! Summer sped by at such a busy blur that I forget to post my July Let Them Eat Bread Report. For new readers, here’s a brief recap: My project this year is to bake and give away at least one loaf of bread each week in 2011. I’m doing this as a personal protest against the selfishness in our society. In a time of shrinking resources and an ever-growing population, we must learn to share. The bonus: It’s good spiritual practice.
As they would say on the NPR show Marketplace, let’s do the numbers: In July, I gave away 4 loaves of bread, and the same is true for August. This makes a yearly total of 42 1/2 loaves.
Last week I gave a loaf to my friend Debbie Maddi. Because of our schedules, I gave the bread to her the day after it was made, and homemade bread, of course, is best the day it is made. Because there are no artificial preservatives to keep it fresh, homemade bread dries out much faster than store-bought bread. I duly apologized to Debbie and suggested it would make good French toast.
With a laugh, she replied, “This is not going to be used for French toast, let me tell you.”
A nice thing to hear!
But I must say, my bread does make very good French toast, and it is becoming a Saturday treat in our house.
Notes From the Hinterland 
Pretty good! You only have to give away ten more loaves to reach your goal as far as numbers go, right?
And I even got one of those loaves! 🙂 Miss the times where I got one each week . . . that’s what I get for moving south!
Righto, Shannon! And that’s indeed what you get for moving to the banana belt of Maine 😉
Hi Laurie ! Well, I knew that homemade bread always tasted better warm from the oven, and that it did dry out some after a day of being new to the world, however, I did not realize that store bread stayed moist because it WASN’T natural. Makes one wonder what chemical content gets the credit… scary..
Oh, yes! It’s the chemicals in commercial bread that keep it moist for a long time. A benefit, in a way, but oh those chemicals!