Yeasty-Beasties

I've been pretty stressed out worrying about Moira lately, so today I decided to channel all that energy into throwing around some bread dough.
First I made Classic 100% Wheat Bread with King Arthur All Natural Traditional Whole Wheat Flour. It's difficult to find a whole grain bread recipe that tastes yummy and yet still uses 100% whole grain. This, however, was a success. Light, chewy, and good enough to eat without anything on top of it. Their recipe online is different from the one I used on the back of the bag of flour. Just omit the seeds and the bread improver and you'll have the same delicious loaf as I do.
After that Ellie helped sprinkle cheese on a batch of Twist-a-Ronis, served with Kroger's 4 Cheese pasta sauce. I used my 30 minute pizza crust recipe instead of the Pillsbury crust. (To make the dough: proof 1 Tbsp yeast in 3/4 cup water. Add 1 tsp sugar, 1/2 tsp salt, 1 Tbsp shortening and 11/2-2 cups flour. Knead into a smooth dough and let sit while you prepare the rest of the pizza toppings. For a pizza bake at 450 for 12-15 minutes, or use for Twist-a-Ronis according to good old Rachael's recipe.) In Chris's words "These aren't bad. I'd eat them again. I'd take them for my lunch."