carbonel

My recipes are biased towards ones that use 5-6 cups of flour because I know that's what will make me two loaves - one for now and one for the freezer for later. I also tend not to have milk or eggs around - they tend to go bad before I use them up so I don't generally buy either unless I absolutely need them. I have buttermilk powder because I use it for biscuits and it keeps basically forever in the fridge.

I'm too lazy to deal with sponges or overnights or honestly anything more complicated than dough, rise, shape, rise, bake. Fortunately there's a lot out there that meets my requirements.