simple sandwich bread
This recipe is for super, simple, satiating, sandwich-style sustenance. (I love alliteration!)
If any family had a need to streamline processes, I surmise it would be the Duggar family! With “19 Kids and Counting,” Michelle Duggar, the family matriarch, would surely know how tasty recipes, no-fuss ingredient lists and easy clean-up make for a smiling faces and full tummies!
The original recipe is ode to the Duggars, with minor adjustments that suit my tastes and temperamental oven. Personal modifications are the fun part of baking! After I explicitly follow a recipe a time or two, I tweak it for the preferences of my family. Be brave; once you master basic kitchen smarts, you can customize your recipes as well!
In doing so, if you find a way to further consolidate the steps in this recipe…let me know!
Yields 4 Loaves
- 6 cups hot water
- 2/3 cup olive oil
- 1 cup honey
- 2 tablespoons salt
- 2 tablespoons (rounded) dry yeast
- 17 cups flour
SIDE NOTE: You will need to grind approximately 11 cups of grain berries to yield 17 cups of flour. In my house, our favorite grain for this recipe is half kamut/half hard red wheat blend.
- Mix all ingredients and knead by hand for 8-10 minutes.
- Allow to rise one hour in mixing bowl, covered with a dish towel or clean shower cap.
- Remove dough from bowl, quarter portions and shape into 4 loaves.
- Oil 4 loaf pans.
- Place one loaf of dough in each pan and cover with a dish towel.
- Let rise a second time for 30 minutes.
- Preheat oven to 350 degrees during the second rise.
- Bake approximately 20 minutes, or until golden.
See? It’s a SNAP!
And, in the rare event you have leftovers, this bread freezes well!
“For our boast is this, the testimony of our conscience, that we behaved in the world with SIMPLICITY and GODLY SINCERITY, not by earthly wisdom, but by the grace of God.” 2 Corinthians 1:12 ESV
With love and butter,