Meet your new favorite bread for making sandwiches.
And for toast. And for just eating all by itself as is, because it’s freakin’ incredible. I actually don’t think I could say enough good things about this bread. It has a pillowy soft interior with a crisp crust, and crunchy little beads of millet throughout.
I had a baking party with myself, yesterday. Not only did I make two loaves of this super-duper good bread, but I also made a white pizza with homemade pizza dough, which I totally can’t wait to share with you guys, because it’s also awesome. Oh, and I made a pretty delectable dessert that required zero baking. It was a busy day!
Since Mikey had the day off, we also took Rook to go get all his updated shots. He had to get four, but he was a real trooper and only cowered in fear a couple times, haha.
Oh! Before I talk more about this awesome sandwich bread… There’s a winner for my Flavor Bible giveaway!
Sarah, I’ll send you an e-mail to get your shipping information to get you the book. Congrats!
Okay, back to the bread. I had a slice with butter after just cutting into the loaf, and actually couldn’t believe how good it was. Like…I wouldn’t shut up about it. “OMG how is this bread so perfect?!” Luckily, Mikey also agrees it’s the best, ever, so he wasn’t annoyed by my constant self-praise (yes, I definitely said “Good freakin’ job, Rachael!” aloud a couple times…). He made a deli sandwich with it last night (the one in the photos), and there was quite a bit of “Mmm-ing” coming from him.
So, what’s with the name? This recipe originally comes from King Arthur Flour, and the current chairman of the board’s father was Walter Sand. This is his bread that he would make once a week, every week, and I can see why. It blows any store-bought stuff out of the water.
I used two different posts to make my bread: Alexandra Cook’s post with gorgeous photos, and Counter Dog’s post with great dough folding shots. Hopefully, my post is kinda like a combination of the two!