Super Tuesday is Tasty Tuesday

Today, I will go and vote. I will wait for Alan to come home and we will go together. It is no secret who I will vote for, I will always go with the business man. The man who has real world experience. I voted for Steve Forbes in the Primary in 1996 and really thought his ideas were great. I like Romney, I think he is the best man for the job. I really think it would be great if he could win Arizona (McCain's home state) so the nation would know that we Arizonans do not appreciate McCain and his Washington pandering.

I am usually an optimist. I promise! But you know that I am kind of in love with the bizarre daily holidays and according to my favorite list - today is also National Disaster Day. It truly would be a disaster if today John McCain wins more delegates than Mitt Romney.

Tuesdays are also my food group day and I like to post recipes here on Tuesdays. I thought something truly patriotic was in order for the day - this Amber Waves of Grain bread will warm you up on a chilly afternoon. It is easy to make and very delicious!

Amber Waves of Grain Bread

Ingredients:

2-1/2 cup stone-ground, seven grain hot cereal (including cracked wheat, flaxseed, oats and other cracked grains look for products like this or this in the organic section at Bashas or at Trader Joes), not cooked

2 cups boiling water

1/2 cup wildflower or other pale amber honey

2 tablespoons instant yeast

2 teaspoons salt

1 cup of warm (110-degrees) water

4 cups bread flour

Directions:

1. Put cereal in medium bowl, pour the boiling water over it and set aside to soften for 15 minutes.

2. In a bowl of electric mixer or another large bowl, stir together honey, yeast, salt and warm water. Using paddle attachment or a wooden spoon, beat in three cups of the bread flour, then beat in softened grains with their liquid, until dough is moist, soft and heavy.

3. Knead by hand or switch to dough hook and knead dough for eight to ten minutes, adding about one cup more flour, a little at a time, until dough is elastic and no longer sticky.

4. Place dough in large, oiled bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about one hour.

5. Grease two 9-by-5-by-3-inch loaf pans or a large baking sheet and set aside.

6. Punch down dough and turn it onto floured surface. Knead it a few times. Divide dough in half. Shape each portion into regular or round loaf and put in prepared pans or on baking sheet. Cover with plastic wrap and let rise in warm spot until doubled in bulk, about one hour.

7. Preheat oven to 375-degrees. Bake bread 40 minutes until loaves are rich brown on top and sound hollow when tapped on bottom. Instant-read thermometer inserted into center should read 190 to 200-degrees. Cool on wire rack.