There is no denying that bread baking as with baking anything is a delicate process.

Bread baking involves so many things that first time bakers are often discouraged after a few failed attempts to turn out professional looking and tasting loaves.

Little do they realize that if they only possessed professional Baker’s secrets bread baking would be so easy that bread would practically make itself!

For instance: How many amateur bakers know secret to keeping bread from sticking to pan every time?

None! So when they try their hand at bread baking for first time their bread sticks to bread pan, and ends up a crumbled mess if they try to force it out.

Then they cry and give up thinking that problem lies with them.

The shocking truth is that it doesn’t!

The problem lies with their lack of knowledge of THE baker’s bread baking secret.

The secret professional chefs and bakers won’t tell you, secret they guard so jealously.

My father happened to learn this bread baking secret in his younger baking days and has passed it on to his children ever since.

Okay, okay, I know you’re probably screaming at me by now “Beth, get on with it! Tell us bread baking secret already!”

So here it is; You will need only one tool besides for oil and bread pan you already have, and that is quite simply CORNMEAL (you shouldn’t need more than 1/4 to 1/2 cup for two loaves of bread).

“Cornmeal?” you ask doubtfully. “YES, cornmeal!”

No, you do not add cornmeal to bread ingredients! That is not bread baking secret.

What you do is you oil your pan as usual, and you lightly sprinkle cornmeal on all of sides and bottom of bread pan.

Now you can safely place your bread dough into pans without fear of it sticking to them.

While your bread is baking instead of sticking to pan, your bread will stick to cornmeal and slide easily out of pan when done baking.

You may need to use a butter knife and slide it in between pan and bread before turning pan over and allowing your bread to pop out.

If you have or if you would truly like to try homemade ice cream then this is for you. I have a recipe for vanilla ice cream, that will knock your socks off when you taste it.

The first thing you need to know is how to make your own 100% healthy and natural vanilla extract which is a basic ingredient in almost any ice cream.

You might buy this from a good quality store if you can find an unadulterated brand. But to make your own you’ll need about a quart of milk, a vanilla bean (available at most health food stores), and a teaspoon of honey.

You pour milk in a saucepan and heat on high while you slice vanilla bean lengthwise and in half.

Then put halves of vanilla bean into milk. Boil for around 15 to 20 minutes, then cook on medium heat for a half hour or until milk has a thin sheet of film on top.

Stir mixture constantly as it cooks to prevent burning. Cool extract and freeze in several small plastic bottles or containers.