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By HELEN W. SMITH
■UMwnannock New* Contributing Writer
If you love the taste of homemade bread, I have just the recipes for you. A few weeks ago, I was fortunate to attend the Rappahannock Farmers Association dinner at Rappahannock Elementary School. The entire meal - prepared by local cooks - was delicious. I thought the homemade breads were especially tasty, so I asked one of the breadbakers who contributed to the dinner to share his recipes in my nutrition column.
Nutritional value: Breads and cereals are one of the four basic food groups that should be eaten every day. Four or more servings of whole grain or enriched breads and cereals are recommended for children and adults each day.
Enriched breads and cereals give us carbohydrates for energy, protein for growth and repair of body tissues, iron which helps build rich red blood cells, and the B-vitamins which we need for normal appetite and digestion, a healthy nervous system and to help change sugar and starches into energy.
Ingredients: There are six basic ingredients in bread, and each serves a function in making yeast bread.
1. Yeast - Yeast leavens the bread. It makes the dough rise and gives it a light texture. Yeast is a living plant that feeds on the sugar in the dough, producing carbon dioxr
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