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Bread Past and Bread To Come

What I made today (I thought I had pictures but I don't see them on the camera) was just a plain Amish white bread. Lots of sugar to get the yeast kicked up, a fairly short rising time - just barely an hour - the bread is soft, noticeably crusty but not hard, just a little bit of sweetness. Perfect for sandwiches. What's your favorite sandwich bread?

So Esteis likes the idea of a dense, heavy bread. I was looking for the opportunity to start a sourdough starter. Herself likes rye bread. So when I combine all three of these, I come up with: German Rye Bread. I actually have a new bread book that a neighbor gave me - thanks, Stacy! - which has a very interesting-looking description. So I'll get the ingredients together and get the starter going in the next days. This should be very interesting (if the cats don't get into it)!

God speed, and remember: All sorrows are less with bread.

Edit: I couldn't find the pictures. And updated the text to reflect that the book has No Recipe for the German Rye.
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