i didn't know it, but good (is that a misnomer?) soft sandwich bread is bakeable at home, and there is something almost deceptively nice about the fact that it isn't all white flour. it just looks like a great week of healthy sandwiches in artistic lunchboxes waiting to happen.
the bread is easy to make, a direct-dough bread as opposed to a dough requiring the previous rise of some sort of starter, sponge, or whatnot. the bread is moist, and varies so greatly in taste from a pure four-ingredient bread like french that it is hard to believe the additives are so few: a little sugar, a little shortening or butter, and of course, 1/3 whole wheat flour. if you are looking for a sunday baking adventure that prepares you for the coming week of busyness and work, this bread will have good staying power and infinite usefulness.... until it's all gone.
our family is almost famously opposed to the taken lunch of pb&j or bologna slapped on some store-bought bread. call us snobs, but we'd all rather have beans, cheese & crackers, or soup. but this bread was good enough that we even made actual sandwiches to be taken out and eaten ungrilled, unheated, and unadorned.
Entered on 09.20.2009 at 16:14
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