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Have You Discovered The Life-Changing Magic Of Snack Dinner?

Rodale's Organic Life Logo By Suzanne Lenzer of Rodale's Organic Life | Slide 1 of 7: <p>I love bread. I make bread regularly and eat bread daily. I don’t understand the trend of demonizing gluten. I completely understand that some people can’t tolerate it, and that’s incredibly sad, but for those who don’t actually suffer from celiac disease or a gluten intolerance, you’re missing out. (Plus, if you’re eating gluten-free if you don’t have celiac disease, <strong><a href="https://www.rodalesorganiclife.com/food/eating-gluten-free-dangers">you could be putting your health at risk</a>.)</strong></p><p>If you like to bake, there are few things more satisfying than turning out a loaf of homemade bread. Whether you take on the project of making your own starter and baking traditional (and time-consuming) artisanal breads, jump on the no-knead phenomenon, or simply try your hand at a quick bread, feeling the dough in your hands, cutting into a warm loaf, and slathering a thick slice with butter is unlike anything else I can imagine. If the from-scratch approach is a bit too much for you, make sure you buy decent stuff—the kind of loaves you find festooned with a halo of flour and slashes across the crust—and you’ll be tickled at how happy it makes your company and how much easier it makes filling out the table. </p><p>I may be the exception in these days of gluten-shunning, but the first thing I do when I visit our cottage on the weekends is pull half a loaf of bread out of the freezer to thaw. I make the bread (from Chad Robertson’s <a href="http://www.amazon.com/gp/product/0811870413/ref=as_li_tf_tl?ie=UTF8&tag=rodalesorganiclife-20&linkCode=xm2&camp=1789&creative=9325&creativeASIN=0811870413&ascsubtag=%5BASIN%7C0811870413%5Bnid%7C126436%5Bvid%7C477646%5Bbrand%7CROL%5Butm%7C">Tartine Bread</a>) in batches of four loaves every other month or so, and the two of us can handily finish half a loaf over the course of a weekend. From toast in the morning, sandwiches at lunch, and a wedge at dinner, bread never sticks around long in our house.</p><p><strong>Related: <a href="https://www.rodalesorganiclife.com/food/slow-cooker-bread">6 Breads You Can Make In Your Slow Cooker</a></strong></p>

A good loaf of bread goes a long way

I love bread. I make bread regularly and eat bread daily. I don’t understand the trend of demonizing gluten. I completely understand that some people can’t tolerate it, and that’s incredibly sad, but for those who don’t actually suffer from celiac disease or a gluten intolerance, you’re missing out. (Plus, if you’re eating gluten-free if you don’t have celiac disease, you could be putting your health at risk.)

If you like to bake, there are few things more satisfying than turning out a loaf of homemade bread. Whether you take on the project of making your own starter and baking traditional (and time-consuming) artisanal breads, jump on the no-knead phenomenon, or simply try your hand at a quick bread, feeling the dough in your hands, cutting into a warm loaf, and slathering a thick slice with butter is unlike anything else I can imagine. If the from-scratch approach is a bit too much for you, make sure you buy decent stuff—the kind of loaves you find festooned with a halo of flour and slashes across the crust—and you’ll be tickled at how happy it makes your company and how much easier it makes filling out the table.

I may be the exception in these days of gluten-shunning, but the first thing I do when I visit our cottage on the weekends is pull half a loaf of bread out of the freezer to thaw. I make the bread (from Chad Robertson’s Tartine Bread) in batches of four loaves every other month or so, and the two of us can handily finish half a loaf over the course of a weekend. From toast in the morning, sandwiches at lunch, and a wedge at dinner, bread never sticks around long in our house.

Related: 6 Breads You Can Make In Your Slow Cooker

© Photograph courtesy of Rodale Books

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