Back into bread making

Saturday was basically entirely on the go. We drove to Roseville for a brunch play date with some friends and I brought a veggie and potato egg dish, which was basically tortilla española in a pyrex dish.

I made it the night before and Kyle was eagerly anticipating the moment we could dig in the next day…

Lucky for him, there were enough leftovers that he got it again the next day.

Although he did have to share with his youngest 😛

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Fork cheers!

On Sunday I took some time to meal prep. P was sick so I stayed home from church with him and got a decent amount of work done. V and I had a girls day planned so it was nice to get some solo time in with Mr. P beforehand.

Roast-a-thon.

We have finished two sheets of these by Wednesday because the kids thought they were roasted potatoes the first time I served them and I didn’t bother to correct them until they had asked for seconds and thirds…at which point I informed them that they were, in fact, rutabaga, turnips and daikons.

I have also slowly gotten back into bread making.

After a long hiatus from making my own sandwich bread (gf or wheat), I decided it was an easy enough thing to add into my food prep.

Plus, it makes the house smell SOOOO good.

I added 1 tbsp of vital wheat gluten to this loaf, which was otherwise entirely made of all purpose flour, and it made the already fluffy loaf even more soft and springy.

It has served us well for sunbutter and jelly sandwiches and open faced toast, so I will probably make the same recipe again next time.

Full disclosure: we don’t actually eat THAT much bread in our house, so it’s not like I’ll be baking on a weekly basis, which makes not buying bread much more feasible. If it starts getting to be too much though, I think the day old bread from farmer’s market is the next best option in terms of both ingredients (organic, no preservatives) and price (it’s $2.50 for most of the day old loaves at Upper Crust).

All Purpose Bread Maker Bread

Ingredients:

• 1 1/4 cups warm water
• 3 tbsp olive oil
• 2 tbsp sugar
• 1 tsp salt
• 3 1/2 cups all purpose flour
• 1 tbsp vital wheat gluten
• 2 1/4 tsp yeast (I packet dry active yeast)

Directions:

Add ingredients to a bread maker in exact order written with the yeast on top.

Set it to the 2.0 lb loaf setting for basic bread.

Come back in several hours and enjoy 🙂