Thirty Days of Thanksgiving - Day Twenty

I love the smell of bread baking in the oven.  We tried out a new recipe yesterday using the large squash we baked the other day.  The kids and I are intolerant of wheat, so we are trying to find alternatives to the sprouted breads we normally use.  Annika has shown an interest in "helping" me in the kitchen recently.  I remember this stage with Gabriel; trying to teach her how to measure, stir, pour, and keep from eating the flour and spreading the dough all over the counter.  I took many deep breaths to calm myself, and we got through this baking adventure fairly well.  The bread is a yeast bread from Betty Hagman's Gluten Free baking book.  I usually have to tweak the recipe in some way, and try them a few times to get them right for my oven and ingredients.  The bread smelled wonderful until it smelled like burning...I had forgotten to put tin foil on top to keep it from browning too much.  Woops!  It turned out OK, we just had to cut the crust off to eat the soft and sweet interior.  We ate almost the whole loaf that afternoon, and I made another one today.  It turned out better than the first, and we ate all but two pieces.  Gabriel even boasted that it is the only bread crust he likes.  Annika begged me to let her help bake today, but alas, it had to be done during her nap.  Oh well, I still have more squash; maybe we'll make some more bread tomorrow.