Attempt #1


Bread is so finicky. It's such a tedious, scientific (i.e. chemistry) process where every thing has to be exactly perfect. So I tried again, sure that the only mistake was that I didn't snap the pan in all the way. Loaf #2...a flop. I thought, "I'm a baker's daughter and can't make bread. There is seriously something wrong with me!!" I put my flopped loaf into a ziploc bag and took it to the bakery to ask my dad for help. Fortunately, he didn't laugh at me for wanting to make my own bread when I can get it for free. I happened to go on a day when another master baker was visiting my dad. The two of them examined the bread's texture, color, density, and the recipe I was using and gave me some tips for successful bread making. I went home eager to try again (although you can only try so many times in one day as the bread machine takes almost 5 hours to make whole wheat bread). Well, third time's a charm and we had decent bread.
Attempt #3

I've refined the process a little bit since, and I make up "mixes" of the dry ingredients once a week to cut down on prep time. 100% whole wheat bread is hard to find, because most "wheat" breads are made of a mixture of white and wheat flour. However, we get it fresh and homemade several times a week. Yum!