As part of our preschool curriculum, we bake bread most Wednesdays with the children. We aren’t great bread bakers, and it was a wonderful surprise to finally find a recipe last year that can’t fail–despite the hands of two adults and some twelve children! At the end of the day, we send each child home with a round loaf or baguette in a brown paper bag. Most of the time, we understand the bread doesn’t make it home!
Allow dough to rise in mixing bowl until it doubles in bulk.
This bread is best used the same day for sandwiches, garlic bread, or sliced and topped with butter or peanut butter and jelly. If the bread is a day or two old, it is great:
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processed in a food processor to make fresh bread crumbs
- cut into cubes and tossed with a cinnamony French toast custard, poured into a buttered baking pan, and baked off–French toast casserole! Serve with warm syrup and berries.
- cut into cubes and tossed with fresh basil and tomatoes, sliced red onions, julienne salami, diced fresh mozzarella cheese, and a homemade vinaigrette (panzanella)