I admit it, I’m part of that whole “live simply” bandwagon. It may not be news to some of you, and others may find it hypocritical to say so, but I’m trying my darnedest to take small steps towards living a wholesome life that has a smaller carbon footprint attached. I’m kind of in the middle of homemaking hippie and technologically savvy. I don’t know how it’s possible… that’s just my life okay?!
Anyhow, since our food budget has been cut back due to several changes in our lives now is as good a time as any to start making more things from scratch. I’ve had my fair share of failures and I’ve gotten really down about them sometimes. But I am not at all lost in the kitchen, so I decided to start tackling the staples from our daily life. Practice makes perfect and where better to start than something I’m already familiar with: bread.
I got this Easy Sandwich Bread recipe from one of my fellow babywearing mamas, Noelle (she has a lovely family blog here). After trying it out myself, I just knew I had to share it with you guys! It’s the easiest thing ever, and nothing makes you feel more awesome than baking your own sandwich bread.
The best part about this recipe is it’s very friendly towards special dietary needs and relatively healthy.
- 6-6 1/2 cups flour
- 2 1/2 C warm water
- 1 1/2 T instant yeast
- 1/3 C honey
- 1/3 C oil
- 2 1/2 t salt
- Mix together water, yeast and 2 C flour in a medium bowl. Let sit for 15 minutes.
- Mix in the rest of the ingredients adding just a little flour at a time.
- Split the dough in half and shape into loaves (log shaped) that will fit in your bread pan. Oil the bread pans. Place the loaves in the bread pans and cover with a towel. Let rise for 60 minutes.
- Bake at 350 degrees Fahrenheit for 30 minutes.
- Remove from bread pan as soon as it’s done and let cool on the counter.
You can use AP, white whole wheat or WW flour. I usually do a combo like half AP half WW. The less WW you use the fluffier the bread will be.
Noelle sets her timer for 45 minutes so she can turn on her oven in the last 15 minutes that the bread is rising. I have always turned my oven on and set my bread next to the oven to rise because my mom said the heat helps. I guess it’s really up to you.
Make sure water is warm not hot. Hot will kill the yeast and cold won’t properly activate it. I use olive oil but in sure it would work with what you have on hand.
Super easy, right?
My first attempt wound up rather crumbly, but the bread should be dense (which is why a mix of WW/AP flour is best). Even with crumbly bread, this recipe makes a great alternative to store-baught loaves with God-knows-what ingredients. It makes a great base to any picnic outing.
When it comes to wrapping sandwiches we love Abeego flats. Abeego is a company that specializes in multi-use products to keep food fresh longer by allowing the food to breathe through the all-natural beeswax, tree resin, and jojoba oil. Each flat is activated and malleable by your own body heat so it takes the form of whatever you need it to. When you’re done, just wash with a mild soap and hang to dry. Ta-da!
We’ve used it to let bread rise, cover bowls in the fridge, and transporting food. There are many other uses. Abeego is also sold in pouches for things like small fruits and veggies. And there are these nifty little things called Abeebits that you can use in place of twist ties or rubber bands. (I’m totally reusing an old bread bag for my homemade version.)
Making my own bread and using Abeego products are just two ways I’m trying to minimize waste in my home and get back to basics. If you’re on the path to a greener lifestyle I’d love to hear about the changes you’re making at home in the comments! *High five!*
Disclaimer: I received Abeego products free of charge in exchange for my honest product review. All stories and opinions are 100% my own (unless otherwise stated). I shall not tell lies!