we induged in good, old fashioned comfort food this weekend. and it was divine--especially for your loyal blogger, who is attempting to lose the last bit of hudson weight before swimsuit vacations roll around. any and all foods, in moderation happens to be my method of choice. we'll see how it works out.anyhow, we've found ourselves a good, semi-healthy sandwich bread recipe. the recipe makes 3 extra large loaves (plus a few mini loaves for lucy), so we can enjoy good bread throughout the week, and sometimes even longer--that's where the "moderation" bit comes in, right? we topped our bread with freshly ground organic peanut butter and apricot & peach conserve from frog hollow farm. pb&j perfection.
good to the last little nibble! here's the bread recipe for anyone interested:2 cups lukewarm water
1 cup buttermilk
1.5 tablespoons yeast
1.5 tablespoons salt
1.5 tablespoons sugar
4 cups all purpose flour
2.5 cups whole wheat flour
1 cup toasted flax seeds, or other whole grain of your choosing
mix all ingredients in a stand mixer until well incorporated. dough will be slightly wet. transfer into a greased bowl and allow to rise for several hours at room temperature. dough can be refrigerated for up to 7 days (make sure to put it in a container/bag with room for expansion).
on baking day, shape dough and place into a well-greased loaf pan. allow to rise several hours at room temperature. brush top with melted butter if you prefer a soft crust. bake at 350 degrees for roughly 35 minutes, or until it's beginning to turn golden on top.
2 comments:
love it! I was just looking for a good and easy sandwich bread recipe.
I do not have a stand mixer. What other method would you suggest? Would kneading by hand work just as well? Thanks!
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