One of the things we have invented at the GS this year is something called taco bread. It’s a fun kind of bread the children really like. It’s easy to make and has all the things we find in tacos. It’s the kind of bread that you can make and serve with plain soup. Preheat your oven to 350 degrees and run a hot sudsy sink.

Step One: run very hot water into a large bowl. When the bowl gets hot, drain the water and add two cups of water about the temperature of a baby’s bath. The warm bowl will keep the ingredients warm.

Step Two: Add two tablespoons of dry yeast, a teaspoon of sugar and 2 tablespoons of canola or olive oil. Let sit for five minutes while you put your oil container and sugar container away.

Step Three: Add a teaspoon of salt and enough flour one or two cups at a time to make a nice pliable bread dough. This will probably take 5-6 cups of flour. I use a combination of whole wheat pastry flour and white flour.

Step Four: punch your fist into the dough, then gather it up into a ball and punch again. Repeat about ten times, then let the dough sit outside the bowl about five minutes while you wash your bowl, cup, spoon and wipe down your counters.

Step Five: saute ground meat the way you would taco filling. Add taco seasoning and any vegetables you normally add. Drain and set aside while you wash your pan, wooden spoon or utensil.

Step Six: roll out the dough with a rolling pin as thin as you can get it and use flour underneath your dough as well as on top to prevent sticking. This might take up your whole counter area.

Step Seven: When dough is rolled out, sprinkle your taco filling onto the bread and cover the entire surface. Add six to eight ounces of shredded cheese.

Step Eight: start rolling the dough at one end as snugly as the dough will bear until it is completely rolled into a tight roll. Bend if necessary to fit on a cookie sheet.

Step Nine: beat an entire egg and paint the whole loaf bread for a lovely finish. Wash your bowl and fork or whisk.

Step Ten: Bake at 350 degrees for about 30-40 minutes. Slice at about an inch intervals.