I have a recipe that Ms. Terri gave me. It was for sandwich bread. It was tasty and simple, but homemade bread goes stale so fast we ended up not eating it all. I didn't toss it, but it got delegated to the freezer for future use in stews or as breadcrumbs. So, I went in search of ways to make my homemade bread last longer.
|The two loaves made with Ms. Terri's recipe|
If you don't want to follow the link, it's bake as needed artisan bread. It is SO GOOD!
3 c warm water
1.5 tsp dry yeast
2.5 tsp salt
6.5 c all purpose flour
Yep, that's it, Four ingredients. Mix the water, yeast, and salt. It doesn't need to activate, just toss the flour in on top of it, stir until it's just blended together and pulls into a ball. You may need more or less water, depending on weather.
|It doesn't look like much, but it's the best stuff ever!|
Cover it with plastic wrap, and stick it in the fridge. Tear off bits now and then to bake as needed. It'll keep for up to two weeks.
When you're ready to bake it, just let it proof for about 20 minutes, then bake at 450 for 30 minutes (give or take). It will be golden and sound hollow when tapped.
This is about the size I normally use for our snack bread or to go with a bowl of stew.
Form it over an oven safe bowl to make homemade bread bowls.
But my favorite? Just butter and jam! It never has a chance to go stale, because I only bake what we're actually going to use. If I'm packing B's lunches, I'll bake a week's worth of sandwich sized loaves and keep them in a plastic bag on the counter. They don't get cut until I actually make the sandwich, so they don't get stale. It's perfect!