Bread Day Loaves
Suddenly, it seems, bread founded it’s own day of the week in my kitchen.
Keeping the sourdough starter healthy was a huge catalyst. Dry-yeast loaves are great in a pinch but sourdough is completely divine when time affords.
The starter has now become the incentive to continue baking weekly. After many failed starters in the not so distant past, I find I will go through great lengths to keep her happy and well-fed. In return she offers the same satisfaction to my tiny army of eaters.
On Saturday, the oven preheats in the morning and shuts off with the kitchen lights at the evenings end. Once all loaves are made, they’re left to cool before sliced and stored. Over a two week span they are gradually enjoyed for breakfast, lunch and dinner.
Then, it’s bread day once more.
However, I’m on the hunt for two things:
First, a way to keep bread fresh. Often bread grows stale when left on the counter— even uncut. In turn, I slice and freeze each loaf to ensur freshness.
Which leads to my second hunt; the desperate need of a suitable bread storage solution.
Typically I prepare four types of loaves to keep on hand for our family:
A rustic loaf throughout the week creates ease at lunch for open face sandwiches with smears of avocado and piles of hunter green lettuces. With it’s thick crust and dense chew, this loaf also beefs up a supper when I do not have a starch prepared.
A grainy sourdough sandwich loaf is a must any time of year. Be it almond butter and honey sandwiches or chicken salad or grilled cheese; this loaf is a staple.
Brioche is often requested as the must-have French toast loaf. No other loaf will do. Outside of the summer months, mine seems to take days to rise, but it’s entirely worth the wait.
Buns are in rotation now and then. We don’t often call on them every week. However, burgers are such a quick-fix once ground beef is thawed that I try to keep these at the ready for ravenous children. Especially since none of my children will eat a burger on anything other than a proper bun.