Gettin' Your Buns in the Oven

So I know that a lot of people think that carbs are the devil, but depending on your lifestyle, genetics, and goals that might just not be the case. I would say that when it comes to carbs, complex ones in particular, I just like to be choosy about how often and what it is that I am consuming.

I can't deny it, and laugh all you want, but one of my favorite foods is sandwiches. I LOVE sandwiches! I know it's like super simple and it doesn't make much sense but I love them. But, because bread is only in my house occasionally I don't have them all the time (I cannot moderate my intake properly if bread is in the house all the time! lol). When we do have bread in the house, I LOVE making sandwiches, in particular because I feel really good about the bread I am consuming.

Why is that, you ask?

Because I make my own bread! I have made bread off and on for years (including pizza dough- YUM!), but now it is very rare that you will see any store bought bread in our house. I even recently made my own hot dog and hamburger buns!

Now, you might be asking, why make your own bread? Great question! The reason that I have chosen to make my own bread is because then I get to control the ingredients that go into it. Most store-packaged breads have all sorts of nasty ingredients in them that I really just don't want to put in my body, including preservatives. Also, most breads add SUGAR into them... which just doesn't make sense to me because a sandwich bread doesn't need to be sweet. Granted, it might not be that much, but still, if I make my own I can omit the sugar and it takes just as good, if not better, than the store stuff.

Making bread at home is also cheaper! I will admit, in the beginning you will probably spend more money just because of the learning curve, but once you get the hang of it it is absolutely cheaper. And honestly I think it does taste better. And your house will smell amazing - I mean fresh baked bread coming out of the oven?!?!? I'm not sure it gets better than that.

For my favorite sandwich bread, this is recipe that I use:

You'll need: a 12 x 4 x 3 inch pullman loaf pan with lid

2 2/3 cups water (80 - 90 degrees F)

1 1/2 tbsp olive oil

2 tsp salt

5 cups bread flour

2 cups whole wheat flour

3 tsp yeast

Step One: Mix all dry ingredients (NOT THE YEAST) in stand mixer bowl. If you do not have a stand mixer no worries! You can mix by hand, a stand mixer is just easier. If you are making a smaller loaf of bread you can also use your dough setting on a bread maker, this particular loaf is too much dough for my bread maker so I use the stand mixer.

Step Two: Dissolve yeast into warm water. After dissolved add the olive oil to the water mixture.

Step Three: Turn stand mixer on medium-low speed (using a dough hook attachment) and slowly add the water mixture. Let the dough come together forming a smooth ball of dough. Dough should be tacky but not sticky after about 5 minutes of kneading. To reach desired texture you might need to add water (too dry), or flour (too sticky). Add in 1 tbsp increments until desired texture is met.

Step Four: Let dough rest for about 10 minutes and then turn mixer back on low for 2 minutes. While that is working grease a glass bowl for the dough to rise in. After dough has finished kneading, turn out onto lightly floured surface and knead by hand a few times, forming a ball.

Step Five: Place dough in the prepared greased bowl and rotate in bowl so that the dough is lightly coated with the grease. Cover the bowl with a clean towel and place in a temperature controlled area out of the sun for at least an hour. Depending on the temperature you may need to let rise for two hours (colder temps = longer rise time), but the dough should double in size during the rise.

Step Six: Once the dough has risen, grease your pullman loaf pan. Turn dough out onto lightly floured surface and using your hands or a rolling pin, roll out into a 12 inch long rectangle. Roll up the dough forming a cylinder and pinch the end of the dough to seal it.

Step Seven: Place seam side down into prepped pan and and smoosh (technical term) into the bottom of the pan. Place the lid on (GREASED!) and let rise for at least an hour.

Step Eight: After dough has risen, place pan in a preheated oven (to 350 degrees F) and bake with the lid on for 30 minutes. Then remove the lid and bake for an additional 20 minutes. Check dough to see if it is done - internal temperature should be about 190 degrees F. If done turn out onto wire rack and let cool. And you are DONE! :)

Be sure to tag me in any pics of your bread creations! I want to see what y'all try out!