I have been pretty successful up until now with getting through my other flat spots but this is a hard one.
At almost forty pounds I am stuck.
I have added in longer walks and the Wii fit, which I might add I am a hullahoop cham. p. on
So in searching for better ways to be a bigger loser I came across lots and lots and lots and lots of carb free testimonials and even though I have always been an avid anti anti carber I decided I would give it a go.
I ordered the book from Amazon because I don't want to free style my carb depletion in fear of gaining every ounce back the second I look at a potato chip.
From what I understand if you do it all "by the book" and slowly add in carbs after you drop your desired forty eleventeen pounds you have a better chance of maintaining your new physique.
What I really wish is that I had more money.
Like join a gym and get a trainer money.
With my rotten back and stupid shoulder I'm kind of limited to what I can do but I think with a super smart buff handsome trainer I would be able to do more.
You see, the reason for my sudden interest in weight loss and core strength is because my back doctor wants to do a fusion and I am totally not ok with that.
I really believe that with a sh!t ton of weight loss and strengthening I can beat this.
Or at least put it off a few years, and trust me, at almost forty down I can already feel a big difference, my top butt is gone and most of my favorite pants fall down.
Six says I look like Ma Kettle because I refuse to part with my favorite ragged ill-fitting attire which I prefer to refer to as practical house clothes.
I guess maybe I just need to remember the house part of the house clothes and be sure my elastic's tight when I leave the house.
Believe it or not what all this is leading up to is the worlds easiest best bread recipe ever!
I came across it on Allrecipes and it's by Marilyn VanDoren.
Knowing that I will be carb free for the next what could possibly be the rest of mynatural life I decided to go out with a bang and what bigger bang could there possibly be than three loaves of of fresh bread.
I really think that even if you've never made bread this is a great first time recipe.
Just make sure that your yeast is fresh (I keep mine in the freezer) and remember that if you use a jar of yeast like I do the conversion to a pack is 2 1/4 teaspoons but his recipe calls for measured yeast but I just thought I would tell you that and actually here's a link to Red Star that has all the answers you will ever "knead"
Best Bread Ever3 cups warm water
3 tablespoons yeast
3 teaspoons salt
4 tablespoons oil
1 1/2 cups sugar
8 cups flour
In a big bowl combine water, yeast, salt, oil, sugar and 4 cups of flour. Mix well, cover with a light towel and let it rise until it's doubled. About an hour.
Gradually add in the remaining 4 cups of flour, kneading until smooth and turn into a well greased large bowl turning the dough a few times to make sure the dough itself is well coated. Cover and let it rise until doubled. About an hour.
Punch the dough down and turn on to a floured surface and divide into three equal loaves and place into well greased loaf pans. Cover and rise until doubled. About an hour.
Bake in a pre-heated 350 degree oven for between 35-45 minutes.
Turn loaves on to wire racks to cool
See how easy that is!
The recipe calls for bread flour but I always use regular flour because I don't think they had bread flour on the prairie where all the bread making was actually going on and I use active yeast and not quick yeast but I think that only makes a difference in a bread machine and I'm not even entirely sure about that.
I do know though that in this recipe or most other recipes quick and active are usually interchangeable.
At least the way I cook.
I have to go unload the dishwasher and feed the fish and have some bread now.
Happy bread making!