Since Josh and I have been married, I have cooked all the bread in our house from scratch.
It's not actually as impressive as it sounds, seeing as how my coverage as been spotty at best, and I think that we've only had bread twice in the last month or so.
On top of that, I'm using the whitest of the white bread recipes, so it's not even healthier than the store bought stuff.
The problem is that we eat about a loaf or two day once it's fresh out of the oven, but our desire to eat it slacks off exponentially once it's cooled down.
So, I've been making about three or four loafs occasionally and either running out too quickly or throwing some of it away. It was starting to feel like a wasteful chore.
So, on wednesday I made enough bread dough for six smallish loaves. I cooked one to eat that day, and one to give my sister-in-law, then I put the rest in the freezer.
Every night since I've taken a loaf out and put it in the fridge. Then in the morning, I cook it as part of breakfast. Or alternatively, to be breakfast as I run out the door.
So, far it's turned out to be a pretty good program for our bread needs. It doesnt take too long to bake a loaf of bread, my kitchen is ruined only once a week, and we can experience some portion control.
The only real problem so far is that I planned my first real day of making bread on Easter Sunday.