Baking Bread

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This is for Jen:

I made this every other day for years, using a Bosch mixer. And yes, it was way too much of a good thing. I am now very allergic to wheat flour. But it is wonderful bread and a very reliable recipe.
Daily Bread

4 cups  water -- 110 degrees
2 tablespoons  yeast -- SAF instant is best
about 9 cups  whole wheat flour, more or less (I sometimes use a
multi-grain
blend)  I grind my own flour from Golden 86 wheat
½ cup  vital gluten
½ cup  olive oil
½ cup  honey
2 teaspoons  sea salt

In a large mixing bowl (I use a Bosch) place warm water, SAF yeast,
honey, oil, gluten,  and 5 cups flour.
[If you are soaking overnight, just add water flour, honey and oil to
the bowl.  Be prepared to use a little less flour than otherwise in the
morning. You have to play with this. Then add the yeast and gluten in the
morning and proceed.]
Stir to mix well, then cover and let sponge one or two hours, more time
makes the bread sour and sort of rancid and not in a good way.  The
shortest sponge time is about fifteen minutes.  I've done this in a pinch.  Any
shorter, and the yeast won't be developed enough.
Stir to punch down; add salt. (I tend to forget the salt-without salt
your bread will over-rise.  Salt checks the yeast. So, put the salt bottle on top of the covered bread while it's sponging, that way you won't forget.) Mix to blend; add 2 cups
flour and turn mixer on low. Add flour by 1/2 cupfuls until dough
cleans the sides of the bowl and is no longer sticky. Knead on low speed 6-8 minutes.  The
flour  amount is approximate; use only enough flour to cause the dough to
pull away from the sides of the mixer bowl. Do not add more flour.  The dough
should be a little sticky and you should require oiled hands to work with it.

Let dough rise in covered Bosch bowl about 30 minutes until doubled. Turn
machine on to punch down, let rise again in the bowl, then remove from bowl to
oiled counter, divide into four pieces.
Form loaves and place in greased and floured loaf pans (the smaller
ones, not the real big ones).
Let rise in warm oven (turned off) until 1 1/2" above the rim of the
pans.

With loaves still in oven, turn oven on and bake at 350 degrees for
about 30minutes.

Remove from oven and cover with clean towel to soften crust, if desired.

Tea Time on Independence Day

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O God our Creator,
with the founders of our country,
we believe that you have given all people
"certain inalienable rights...among these life, liberty,
and the pursuit of happiness."
We thank you for our country, for the freedom and opportunity it gives us,
and for its beauty and bounty.
As we celebrate with this meal
we ask you to bless our food and to bless our nation.
Help us to choose leaders inspired by its ideal
and mindful of the rights of all people.
Help us to use our nation's gifts wisely, and to extend your care to the needy of the world.
We ask this through Christ our Lord.
Amen
~from Let's Say Grace

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You Wanted to Know: Homemade Eggnog

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In the comments section, you asked about the eggnog. Since I can't seem to comment on my own blog lately, I'll answer here. This recipe evolved from the Mexican hot chocolate recipe:

4 cups milk
2 cups heavy cream (often, I just use milk)
3/4 cup sugar
1 1/2 teaspoons cinnamon
2 eggs
3 teaspoons pure vanilla extract

In a heavy saucepan, heat the milk and cream on low until hot but not bubbling. When the milk mixture is hot add  the sugar, and the cinnamon. In a small bowl beat the eggs and vanilla. Add a tablespoon of the milk mixture to the eggs and beat well. Slowly stir the egg mixture into the rest of the milk. Whisk the egg nog briskly for 3 minutes, then serve immediately.

Note: Nicholas often requests his with a teaspoon of instant coffee in the blender for extra foam.

Makes 8 servings, the way it's written but can easily be made in smaller servings, for say, one very persistent child.