No-Knead Whole Wheat Baguettes

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When this recipe was posted a few weeks ago on King Arthur Flour, it definitely registered on my radar. I’ve never attempted a baguette, but the main reason was really that every time I thought of making one, I thought of it too late and didn’t have the time to do a starter the night before. This one has a pretty involved night-before preparation routine, but I this time I thought of making it in time. It was both easy and involved in different ways, but it definitely turned out a nice loaf of bread. Read more…

Tomato Wraps

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Wraps are one of those things that I always figured would be difficult to make at home. I thought that they would be impossible to get thin enough, that they would not stay flexible, that they would just not work as well for sandwiches. Despite this, I decided to try them out because it was way too hot to even consider turning on the oven, and cooking our lunch bread on the stovetop was very appealing. King Arthur has a fairly large variety of wrap recipes on their site, but I went with one that makes a flavored wrap like the ones that are so common in the stores. I had my misgivings, but it turns out I was completely wrong. Read more…

Easy Whole Wheat Hearth Bread

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King Arthur says that this bread is basically the one that appeared on the back of flour packages as “The Easiest Bread You’ll Ever Bake.” They’re probably right; although it’s not as easy as, say, a no-knead recipe, it’s certainly one of the nicest and easiest to work with doughs I’ve ever made. I substituted the final bits of my 12-grain flour blend and some semolina to give it some more heft, and divided into individual rolls for sandwiches throughout the week; the recipe divided well into twelve sandwich sized rolls. Read more…

Blitz Bread

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Some weekends, you’re in a hurry and don’t have time to mess with starters, or kneading, or shaping, or letting the bread rise twice. Those weekends, it’s time for Blitz Bread, which is basically the easiest foccacia ever. It can be used like any foccacia, accompanying a meal, or on it’s own with some oil and herbs, but it’s just the right hight to be split horizontally and make a fantastic sandwich bread, too. Read more…

Pretzel Sandwich Rolls

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How do you eat a sandwich on a pretzel? Pretzel rolls, of course!

I’m constantly searching for new and interesting breads that I can use to make sandwiches for lunch during the week. Most of the time I just pour through King Arthur Flour’s website for recipe ideas, but I got this one while photograzing over on Serious Eats. I love pretzel bread, so I had to give it a try, and boy did they turn out well. I decided to use Alton Brown’s recipe for soft pretzels, but formed into small loaves instead of pretzel shapes. Fortunately, making pretzel bread is really that simple, and with fun differences from your standard bread recipes. Read more…

A Simple, Rustic Loaf

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Another week, another sandwich bread. This one, once again from King Arthur Flour, comes on a suggestion from my mother, who said this was a good loaf to try. I ended up having to substitute or leave out various things, due mostly to the fact that I was nearly out of all-purpose flour, and I didn’t have any grain mix or cereal to add. The loaf came out well anyway, and while the shape was not perfect for sandwiches, it worked well enough. Read more…

Grilled Asiago Rounds

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The same weekend I grilled the pizza I came across this recipe for Grilled Asiago Rounds on King Arthur’s baking blog. While they were suggested for eating with a dip of some kind, I immediately thought that they could be split horizontally for sandwiches and figured I might as well go all out on the dough grilling and try these the same day as the pizza. This required some creative planning to make sure everything went on the grill in order (I wanted to cook the pizza last so that it would stay hot for dinner), but everything worked out perfectly and these rounds cooked up perfectly, and made for fantastic sandwiches. Read more…

A Country Loaf

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So rarely with my bread baking do I think far enough ahead of time to make a starter Saturday night, which is of course the night before bread baking day. But often I want to try out some of the more rustic or european bread recipes, which almost exclusively call for a starter. Last week I found one, however, that only had a starter that only needed to sit for a couple of minutes, not overnight. It was King Arthur’s Country Loaf, and while it doesn’t quite make up for the taste of a real starter, it definitely made a tasty bread. Read more…

Rustic Sandwich Rolls

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This is another iteration of my 12-grain bread for sandwiches. This week, I adapted King Arthur’s Rustic Olive Roll recipe, omitting the olives and substituting a cup of 12-grain flour for bread flour in the starter. This is the first recipe I’ve made with a more unusual rising method, namely rising in a floured towel. I’ve always been wary of doing this because I would fear that the dough would stick to the towel and make a mess, but this worked without a hitch. Read more…

Oatmeal Wheat Sandwich Bread

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Hey everyone, I’m back, and I have a ton of posts to write up. First, the weekly bread! I try to mix it up when I’m making sandwich bread for the week, and last week I decided to go for a straight up classic sandwich loaf bread. I am constantly on the crusade for the perfect sandwich loaf, and one of the stipulations is that I be able to slice it fairly thinly without it falling apart. Read more…