TV is our circus, here s how to make your bread. Bread is the staff of life. It is good if you grind your own grain(see solar grain grinders). If you cannot, store bought flour will suffice. You will need the following tools to do this: bowl for mixing, wooden spoon, flour, bread pans-optional, an oven, water, salt, yeast, gluten flour (optional), sugar/honey, oil, and time. Not Thyme.... I use a plastic mixing bowl. Rising yeast is responsive to temperatures, and plastic is somewhat of an insulator. Take 4 cups of flour, and mix it into 4 cups of heated water (not burning to the touch) and 2 full teaspoons of yeast. Stir thoroughly. Cover with a towel until doubled in bulk-(15/30 min.). Next, add 1/3 cup of oil, 4 more cups of flour premixed with 2 Tbs sugar, 1 full tsp. salt. Add 1/2 cup gluten to mix if available. Mix it all together until it is one clump. Pour this out onto a floured mixing board, and start kneading the dough. Press it over, turn it, press again, mix it up well for about 10 minutes. It will be sticky at first, but add more flour until it stops sticking to your hands. If you add too much flour, it will bake ok, but will be a heavier drier bread. You can feel when it becomes good dough, it feels alive. Next coat both sides with a little oil, put back in bowl, cover with a cloth, and let rise in a warm place. When the dough has doubled again, then punch the center of it to release the gasses. Do this about 30 times. Now roll the dough into a cylinder (if using bread pans) cut into equal thirds, and place the dough into each pan, flattening it out. Let rise until doubled in bulk. If you are going to use bread pans, oil them with a stick of butter. Get all the corners. If you prefer to make round loaves, then get a large tin and pour a little cornmeal on it, a thin layer. This will keep the bread from sticking and burning. Bake at 350 degrees for about 45 minutes depending on your altitude and attitude. When it is done, you can rap on it with a finger and it should sound hollow. Remove from oven, release from pans, and set loaves in sideways to let them air out. When cool, eat the heel slathered in butter, and share with your friends. This bread will get mouldy within just a few days. It is natural and without preservatives. To store slice, place in plastic double bags and put in your freezer. Makes Most Excellent toast. Making fresh bread is a sound idea. You can buy grain in bulk and save on costs of packaging, processing, refrigeration, lower transportation costs, provide community togetherness, and eat cheaply, freshly, and healthily. Talk to your neighbors about buying in bulk. Or visit your local Co-Op, such as Reno's at Wonder and Wells.