When a sugar bag has a handle on it, you know you’re going off the deep end. I don’t care.
We went almost two weeks without bread because I made up excuses as to why I didn’t have time to bake it. There is nothing so disheartening as knowing you can’t even make a measly sandwich if your stomach growls. Not even a PB&J. When I was craving grilled cheese and soup while sick last week, R ran to the store to buy a loaf.
I’ve never heard so much hissing and yelling in my life. He expressed over and over how much he wished it were the bread I usually make. I didn’t show it, but boy did that make me feel proud of what I had been accomplishing in the baking department.
After that episode, I made sure I’d have enough supplies for the upcoming months. Partly because I need to get a little more farmwife in me (i.e. discipline), and also because we are setting a strict lunch routine.
Everyday we are going to have the same thing to eat, with a little variation in ‘type’. A sandwich, yogurt, vegetable, string cheese, and maybe a dessert. I don’t use sugar in my bread, honey instead, but we do like our banana bread and chocolate cake, so I stocked up for that maybe factor. We will make the lunches the night before and not worry about it in the morning.
Little things. We’re learning.
But this menu requires bread, folks, and a steady supply of it.
So I got started.
This time around, though, Miss Carolyn got wild and crazy. She added oats. Yes, that’s my partying side when it comes to bread. One day I’ll even attempt sourdough starter.
Can I get three snaps in a Z-formation, please?
But for now, I’ll stick to my sometimes awkwardly shaped, whatever flour I have on hand, bread. Don’t let R’s yawn fool you, it really is exciting.
cuethebanjo.com 
I would love your bread recipe – it looks wonderful. But only if it’s simple, because baking is not my strong suit.
Thanks!
i’d love to share it! and girl, baking TERRIFIES me, so if i can do it anyone can. I actually borrowed the recipe from http://beautythatmoves.typepad.com/. But here it is, copy and pasted:
“You Could Call This Sandwich Bread”
2 cups warm water (110F)
1/2 cup agave nectar (honey or sugar is fine)
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons sea salt
1/4 cup light vegetable oil (your preference)
4 cups all purpose white flour (we use organic white whole wheat, germ still in)
2 cups whole wheat bread flour
1. In a large bowl, dissolve the agave in the warm water, add yeast. Allow to proof until yeast resembles a creamy foam, about 10 minutes.
2. Mix salt and oil into the yeast. Work in 6 cups of flour. Knead dough on a lightly floured surface until smooth. Use a little more flour if needed. Place in well oiled bowl, and turn once to coat the entire surface of the dough with oil. Cover with a clean damp cotton cloth. Allow dough to rise until double in size., about an hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves and place into two well oiled 9×5 loaf pans. Allow to rise for 30 minutes.
4. Bake in a 350F oven for 25 minutes. When you thump the top of the bread it should sound hollow.
TIP: My house tends to be on the cool side, even in the summer. I turn my oven on 200 and allow the bread to rise on the stove top. Works really well.
Thanks much!
Still laughing at the picture with R’s yawn – love it! Oh, and the bread looks yummy, too!
Okay, I have made this twice and both times were perfection! And that’s saying something for me….so, thanks (again) for the recipe 🙂
Good! I’m glad you’ve had success.