This email is coming to you early as I’m off to an adventure weekend with friends. We’ll be kayaking, hiking, thrifting, and enjoying each other’s company immensely. It’s such a gift to have good friends!
This coming week I’ll be baking a new-to-me bread: sourdough french bread. I packed some along for our girls’ weekend, and we’ll make garlic bread with it. If a baguette married sandwich bread, this is what the result would be. It’s a longer shape, more like a baguette, but not as crispy. It’s squishy, but also still substantial, holding up to anything you’d like to put on it. Here’s one idea: shrimp po’ boys! You won’t go wrong there. Aldi has some shrimp that would work well for that 🙂 Each loaf will make 2-3 sandwiches, I think, depending on how large you’d like them. Our family of 6 went through a loaf for breakfast, sliced up as toast. I hope you’ll enjoy this one as much as we have been this week!
If you see any garden produce on the porch when you come, please feel free to take whatever you’d like! We’re making our way through it, but I love to share.
Always available are house sourdough loaves with three different whole grains. It’s the most versatile bread I make and has been a lifesaver this summer to pull loaves out of the freezer when I have no other plans for dinner! To defrost, I run frozen loaves under water for 5-10 seconds, then let thaw in a warm 300 degree oven for about 30 minutes or until warmed through. This trick also works if your bread has gotten a bit hard after a few days. Get it wet, put it in a low oven until soft. It’s like magic!