After the last post about living the slow way I had several questions about making and keeping bread. Well since I am sooo into this right now I'll just tell you all about it!
The recipe I use for honey wheat is on the back of the Gold Medal Whole Wheat flour bag, you can find it here. I also add a couple tablespoons of milled flax seed, and a couple of tablespoons of raw sugar because Ben likes semi-sweet breads for sandwiches (I will add a rockin sandwich recipe at the end of this post- it's my favorite).
The wheat bread recipe I use for the best cheese toast in the world, and for dipping in soups, is Dawn's. Go over to her blog and bug her, I'm sure she will give you the recipe- she loves me. This bread is so easy and you can add just about anything you like for a different flavor, we like to add rosemary and olive oil (as shown above).
I mix everything in Dorothy (for those of you who don't know Dorothy, she is my pink KitchenAid mixer. I love her) no bread maker or food processor.
When the bread is fresh out of the oven I let it sit on cooling racks to cool for a couple of hours. When it is nice and cool I slice it, put the slices back into the shape of a loaf, wrap it in a tea towel and put it in a gallon sized freezer bag. If a gallon bag is not big enough I sometimes use regular bread bags that I have saved from store bought bread or wrap it in cling. We usually eat at least one loaf the same day and the rest go in the freezer. After that we just get what we need from the freezer and warm it in the microwave. My friend Cami told me about the freezing method of storing fresh bread and it really does taste almost as good as the day it was baked that way!
Here is my most favorite new sandwich recipe, I'm gunna call it Rockin Chicken Sandwiches (they really do rock):
You will need:
4-6 Chicken breasts
1/4 cup Italian dressing (Not the fancy stuff, just plain old italian dressing.)
1/4 cup Honey
Homemade honey wheat bread
Mix the Italian dressing and honey in a small bowl. We are going to call that little concoction the glaze. Don't that sound good? Brush the chicken lightly with the glaze and grill. Just before the chicken is done brush the rest of that glaze on. When the chicken is done and has cooled just a little, I slice the chicken breasts in half making them thin enough for a sandwich. (So each chicken breast will actually make 2 sandwiches.) Then I make my sandwich with the bread cheese and chicken.
Oh hunny! Best thing you ever put in your mouth! It's my new favorite lunch (and dinner). I cook up a batch of chicken and pop it in the fridge and we have homemade lunches anytime we want in a matter of minutes! You can toast the bread and cheese too, but I like the bread soft for mine. Some people may also like to try honey mustard on these.
I have another addiction too, but it's not that new, cooking in bulk. Last night for dinner I cooked 8-9 chicken breasts this way, but I didn't cut them up. We had turnip greens, baked sweet potatoes, and fresh bread with the chicken. After dinner I cut up the remaining chicken for sandwiches (for lunches this week) so I got several great meals out of one mess- and let me tell you, that right there feels almost as good as getting new fabric....no, new fabric for free. It feels really good, believe me....