BITTERSWEET MEMORIES DILL BREAD

MAKES 2 LOAVES

Once she truly knew Peeta and had grown to care for him, the odors of the bakery would evoke memories and fears that troubled Katniss instead of evoking an appetite.

This bread is simple to make but the flavor and texture are outstanding. Try toasting a few slices and topping with cream cheese and salmon.

3½ CUPS ALL-PURPOSE FLOUR, DIVIDED

1½ CUPS WHEAT FLOUR

½ CUP INSTANT NONFAT DRY MILK POWDER

2 (1½ TEASPOONS) PACKAGES ACTIVE DRY YEAST

2 TEASPOONS SUGAR

1 TEASPOON SALT

1 TEASPOON DILL SEED

1 TEASPOON DILL WEED

1¾ CUPS WATER

2 TEASPOONS SHORTENING

In a mixing bowl, combine 2 cups all-purpose flour, wheat flour, milk powder, yeast, sugar, salt and the dill.

In a pan, heat water and shortening to between 120 and 130 degrees. (You can use a candy thermometer to be more precise.) Then pour into dry ingredients. Beat until blended well and the mixture is smooth.

Stir in enough remaining all-purpose flour to form soft dough.

Turn onto a floured surface and knead until smooth and elastic, adding flour as needed.

Place in a greased bowl and flip once to coat both sides.

Cover and let rise in a warm place for about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half.

Shape into 2 balls. Place on 2 greased baking sheets.

Cover and let rest in a warm place about 35 more minutes. With a sharp knife, score the bread (make several shallow slashes across the top of each loaf).

Bake at 375 degrees for 30–35 minutes, or until golden brown.

Remove from pans to cool.