A quick baking morning for a day sandwiched between two weekend trips.
- Two loaves one-third-whole-wheat French bread with sesame seeds on top
- Three loaves whole wheat sandwich bread with ground flax
- A big pan of peanut butter granola
My latest frugal/food-saving discovery is to make enough dough for two loaves of bread, then bake it in three eight-inch pans. The resulting bread slices are a better size for kids, and they actually fit into sandwich bags. I like these smaller loaves much better than the huge mushrooms that sometimes result when I use more dough per pan.
On a slightly related note, I'm looking for ideas of things you can do with wheat if you don't have a wheat grinder, for a class I'm teaching soon. Help?