Simply Soft Sandwich Bread

Hey bakers!

I have a little something different this month. The original idea for the Full Moon Baking Club was to bake and share the delights monthly with those in your community. Covid put the kabash on that dream but not before turning folks into banana bread bakers, sourdough caregivers, virtual class junkies, and all things Zoom. So, it was really only a matter of time until I got in on the action. I’ve been hesitant to embrace digital living but a friend from across the web held my hand for my first ever Zoom baking class!

Rebecca from A Sweeter Course, whom also happens to run The Night Bakery was kind enough to give me a taste of all the things I’ve been missing. We recently “got together” to test this month’s Full Moon Baking Club recipe while participating in a bit of an interview exchange. I gave her all the details on my becoming a full-time family caregiver and how all things Food and Craft became my coping mechanisms. You can read all about it here as well as find the recipe for this month’s Simply Soft Sandwich Bread.

It’s also worth noting that anyone that runs something called The Night Bakery was destined to be a friend. Those of you lucky enough to live around New York City you should check of all the sweet treats Rebecca has available! There are cakes and cookies and subscription boxes to fill your fancy so be sure to browse her offerings and get in on what’s baking!

Happy full moon friends! See you next month!

September 2019: Basic Baguette Bread Recipe

Baguettes can be tricky but I’m here to tell you to forget goals of perfection and just get on with yo’ baking selves. There is no reason to let authenticity keep you from making things. I believe it’s far better to fumble through something with decent success than to avoid it all together and be dependent. Perfection often stands in the way of progress. Just try and and you’ll find yourself well on the way to becoming a more competent human. Yes, still far from perfect but more capable and self-reliant which seems like a good first step toward reducing your personal footprint and living a more sustainable lifestyle.

You’re shocked right? Who knew you could get so eco-friendly from baking baguette? Hey, you gotta start somewhere. And if you’re not convinced on the lifestyle, maybe you’ll be inspired by convenience. The great things about have baguettes in your life (besides crostinis) is the easy in feeding a crowd. I got two words for you: Sub and Sandwiches…

This baguette recipe was perfect for shaping long, beautiful loaves.

Ingredients:

• 3 cups flour (extra for dusting your surface and as necessary)
• 1/4 tsp. active dry yeast
• 1 tsp. salt
• 1 1/2 cups warm water

Directions:

Phase 1

1. In a large bowl mix the flour, salt, and yeast together.
2. Add the warm water and mix to form a shaggy dough ball.
3. Cover with plastic wrap and let rest 8 to 12 hours or overnight in a cool environment like a basement. (You can place it in your fridge, but remove it and let it come to room temperature for a few hours before starting the next phase.)

Phase 2

1. Remove the plastic wrap and carefully dump the dough out onto a floured surface.
2. Divide the dough in half and gently work one piece at a time into a long 16 inch length baguette loaf. (For shaping tips click here.
3. Place on an oiled baking sheet and cover with plastic wrap and let rise for about 30 minutes.
4. Repeat the process with the second piece of dough.

Phase 3

1. Place a small bread pan with an inch of water in the oven and preheat it to 450 degrees F. (The pan of water will help create a crispy crust that you want for the exterior of your baguettes. You can read about creating crispy crusts at home by clicking here.)
2. When the oven is ready, remove the plastic wrap, score the tops of your baguettes and place the baking sheet with the loaves in the oven and bake for 15 minutes.
3. After 15 minutes, carefully remove the pan of water from the oven and continue baking for another 10 to 15 more minutes until the crust is a golden brown.
4. Carefully remove the baguettes from the baking sheet and let them cool on a wire rack before cutting into them.

And now that you have your baguettes you can make epic sub sandwiches! Perhaps it was grow-up experiencing Subway’s party sub at childhood birthday parties but I’ve forever thought the execution wicked long sandwiches was brilliant for crowd feeding. Just cut it lengthwise and top it with the goody of your choice and then slice and serve to the masses. It’s seriously easy. I made this falafel version for a group of 25 starving sailors the other day and rejoiced in the easy labor of it all. Would I make 25 individual sandwiches for them? Heck no! Ain’t nobody got time for that! Work smarter not harder folks… You need this recipe in your back pocket.

Enjoy the full moon! Its the weekend. Go bake!

August 2019: Anadama Bread

Hey Moon Bakers,

As you read this I’m settling into Rockland, ME with the Sea Education Association where I’m cooking for the crew of the Corwith Cramer for the next couple of months. I’m beyond excited to be back with this organization after a five year caregiving break and I’m equally excited to be back in New England where my bread making journey began. Anadama Bread seems a fitting recipe for adventuring back to the north. It’s legendary in these parts and if you’re curious on why, you can click here. The recipe below is slightly less traditional substituting a couple table spoons of honey for some of the molasses but really, it’s all about course corn meal. By soaking the cornmeal overnight and creating a sponge to help with fermentation, this bread produces a light crumb that’s full of texture. It also makes for quite a large loaf. You’ll have sandwich bread for days so you better plan a picnic and invite some friends!

Ingredients:

Soaker

• 1/2 cup coarse corn meal

• 1/2 cup warm water

Sponge

• 1 cup flour

• 1 1/2 tsp active dry yeast

• 1/2 cup warm water

• Plus the soaker

Dough

• 1 1/4cup flour

• 3/4 tsp salt

• 2 tbsp honey

• 1 tbsp molasses

• 1 tbsp softened butter

Directions:

1. Make the "soaker" by mixing the corn meal and water in a small bowl and rest covered for 6 to 8 hours or overnight.

2. Transfer the soaker to a large bowl and add all the other "sponge" ingredients and mix well.

3. Cover with plastic wrap and let rest for an hour or until bubbles begin to form.

4. Add all the "dough" ingredients to the sponge and mix to combine.

5. Work the dough and help it form a rough ball then transfer onto a floured counter top.

6. Begin to knead the dough adding more flour as necessary to keep the dough from sticking.

7. Knead consistantly for 15 to 20 minutes until all the ingredients are well combined and the dough is soft and pliable. (This dough has a tendancy to be dense so it's important to knead it thoroughly to produce a light and airy finish.)

8. Once the dough is well formed, placed it in large bowl that’s been greased and then cover and let rise at room temperature for 60 to 90 minutes or until double in size.

9. Remove the dough to a counter and reknead adding additional flour if necessary as you degass any trapped air bubbles.

10. Gently shape the dough into a loaf shape and place into a greased loaf pan and then cover again and let rest for another hour.

11. Preheat the oven to 350 degrees F.

12. Once the dough has doubled in size, place it in the oven and bake for 20 minutes.

13. Rotate the pan and continue baking for another 25 minutes.

14. Carefully remove the bread from the oven and turn out the loaf onto a wire cooling rack.

15. Let cool before slicing. (I know this part is hard but the bread is so light and fluffy inside that you risk tearing it if you don't wait.)

Do you like Anadama Bread? I’d love to hear your thoughts!

June 2019: The Wholesome Loaf

What’s that? It’s June and you want to soak up that summer heat by baking bread in your kitchen? Don’t worry. I got you! The Wholesome Loaf recipe for June’s Full Moon Baking club is bound to have you sweating it out and second guessing why you thought this was a good idea. But I’ll just remind you now. Because it’s good. That’s why! And its even better when you make something to share with others.

This bread recipe combines milk, yogurt, and an egg for a soft, pliable dough, that comes together to fulfill your sandwich making needs. Make it, make some sandwiches, and then head out for a picnic with friends and have fun. If its delicious you’ll me so proud of your achievement. If it’s a disaster you’ll have a great memory of that time you made bread for your friends.

I feel like I always have to remind whoever is reading this that the point of the Full Moon Baking Club is not about the recipe so much as it’s about the moments. We cook all the time but so rarely are we cooking and gathering together. Once a month we deserve a break from the norm for the chance to be amungst friends and connect in a way that honors the fact that we are social beings. And I’m not talking about connecting across screens. Real connections, in person, face to face, and in this case with our mouths stuffed.

Ready, set, bake!

Ingredients

• 1 cup milk
• 1/2 cup plain yogurt
• 1 egg
• 2 tsp dry active yeast
• 3 cups flour (+1 more cup for kneading)
• 1 tsp salt
• 1 tbsp melted butter

Directions

1. In a bowl combine the milk, yogurt, and egg and mix well.
2. Stir in the yeast and let disolve.
3. In a seperate, large bowl, add the 3 cups of flour and the salt.
4. Then pour in the wet mixture and stir to combine.
5. As the dough comes together, gently add extra flour (a little at a time) to help bring the dough together into a workable shape.
6. Sprinkle some flour onto your counter and then tip the dough out.
7. Sprinkle a bit more flour on top of the dough and begin to work it with your hands, adding more flour as necessary to keep it from sticking to your hands.
8. Slowly begin to knead the dough, continueing to add flour as necessary.
9. Knead for roughly 10 or so minutes allowing the dough to fully form with all the ingredients well combined.
10. Continue to knead the dough, shaping it into a round ball.
11. Then place it in a greased bowl and cover with plastic wrap and let rest for an hour or until doubled in size.
12. After its doubled in size, dump ought the dough on a lightly floured surface and knead again.
13. Shape the dough in an oblong loaf and place it into a greased bread pan.
14. Brush the top with melted butter and then and then cover with plastic wrap and let rise for about and hour.
15. Preheat your oven to 450 degress.
16. After the dough has rested for an hour and about doubled in size, remove the wrap and score the top of your loaf and then immediately place it in the hot oven.
17. Then, turn the oven down to 375 degress and bake for 35 minutes.
18. Carefully remove it from the oven and turn the bread out onto a cooling rack and let rest before cutting into it.

April 2019: Seed Bread Recipe

For the April 2019 Full Moon bread I can’t think of anything more appropriate than recipe that includes seeds. We are officially in the season of Spring and maintaining with that earthy alignment, seeds seem like a must! Now is the time of year we get back to our gardens and nurture beginnings. No matter if you are embarking on a new phase of life (hashtag me) or a legit garden landscape, seeds are the homies of the season. And if you are someone that wants to adopt a homemade bread practice, well my friend… you have joined at the right time!

Baking culture has unfortunately intimidated the newbies, keeping many would be bread bakers away from the craft. All the more reason for you to hike up your sleeves and shove that elitism right back to were it came from. Anyone with an oven can bake bread and as I explained in last month’s post, basic bread baking is accessible to all. Don’t fear the mess! That’s the meditation of having a bread practice. When you allow yourself to delve into the tactile art of dough, you forfeit your control and learn to work with what’s at hand. Literally. Cause this stuff will stick to your hands until you connect the relationship between wet and dry ingredients. Think back to your childhood when making mud patties where all the rage. Those were fun times until our parent got their say. Well, bread making is mud patty version for adulting. Age has most likely moved us away from play but according to research, play is an important part of development. And since we never truly stop developing, play should not be exclusive to children. If anything, we grown-ups need more exploratory activities to challenge ours brains and remind us that there is more to the world than what we currently know. And the more we learn to engage with the world around us, the better we feel navigating foreign territory. Longs story short, bread yo! Consider it a playground for curiosity that produces better and better results as you gain familiarity.

So, back to the seeds… Aside from the obvious spring seeds blah, blah, this recipe will get your hands into the mix with the chance to really feel your way through the process. Like, really feel the dough and connect with that wet/dry relationship so that the concept starts to click. I’m also going to walk you through an overnight rise so you can familiarize yourself with the convenience of making bread on your own clock. Speaking of clocks, this is the part where I remind you that you do not need to bake bread on the Full Moon. The point of the club is to make a bread this moon cycle and call all your peops over for some sharing. You gotta make bread in order to break bread and whether you see this as a religious/Eucharist offering or just a standard good time among friends, we have reached a point in which opportunities for togetherness are few and far between, so lets make some bread. It doesn’t have to be this one. It doesn’t even have to be good. The point is you yourself are giving reason to gather and from there we can embark on strengthening our relationships and build better communities. Lofty goal? Sure. But we gotta figure out way to push back again all the hate and as Brene Brown says in her book Braving The Wilderness, “People are hard to hate close-up. Move in.” Granted, that is often easier said than done but that’s why you start with friends and create a reason to gather. Bread is the impetus. It’s the commonality amid our diversity and a chance to find connection with a stranger. Baby steps my friends… Just play around with the new… Just plant a seed and I promise you that growth will follow.

“People are hard to hate close-up. Move in.”

— Brene Brown

Ingredients & Supplies

• 3 cups flour
• 1 tsp salt
• 1/4 tsp active dry yeast
• 1 1/2 cup warm water
• 1/4 cup seeds (sesame, poppy, flax, etc.)
• Plastic wrap
• Parchment paper
• Dutch Oven

Directions

Phase 1

1. In a large bowl mix the flour, salt, and yeast together.
2. Add the warm water and mix to form a shaggy dough ball.
3. Cover with plastic wrap and let rest 8 to 12 hours or overnight.

Phase 2

1. Remove the cover and you'll notice the dough swelled and now appears quite wet and sticky.
2. Sprinkle a layer of seed over the surface of the dough, and then with a wet hand, reach in and lift the dough from the bottom and fold it onto the top.
3. Rotate the bowl slightly and continue with a wet hand to fold the dough over, hiding the seeds within. Do this until all the seeds are now on the inside of the dough.
4. Next, add another light layer of seeds to the top surface and repeat the process of folding the seed into the dough. This method makes for easy kneeding of high hydration doughs while incorporating the seeds at the same time.
5. Once the seed are folded thoughout, you can then shape the dough on a lightly floured surface.
6. Shape the dough into a smooth round form, and then place the dough on a piece or parchment paper resting in pie pan.
7. Sprinkle the last of the seed on top of the dough and then cover and let rest for an hour or until double in size.

Phase 3

1. Preheat your oven and the empty Dutch Oven to 450 degrees F.
2. Once it's preheated to temp, remove the cover from the dough and score the top.
3. Then remove the Dutch Oven from the oven and carefully transfer the dough with the parchment paper and place it into the Dutch Oven securing the lid on top.
4. Bake the dough for 30 minutes.
5. Remove the lid and lower the temperature to 415 degrees F. and bake for 10-15 more minutes until the crust is a deep golden brown.
6. Remove the bread and cool on a wire rack.
7. Invite friends and enjoy!

March 2019: Basic Bread Recipe

Calling all makers, gatherers, and aspiring bakers!

It brings me joy to write this to you on March 21st celebrating the Full Moon and also, the Vernal Equinox. This auspicious alignment provides some clarity around my why for this club, which gets me to the why of this recipe. You ready?

Thus far, I have been making things up as I go. I had the idea for the Full Moon Baking Club as a way to bring folks together, break bread honoring it as a community tradition, as well as to archive my own baking pursuits. I was doing the whole Instagram Live thing but honestly, it’s wasn’t quite working in the way I had I hoped. As much as I thought it would feel like a “hang-out” it didn’t and started giving me unnecessary stress. The purpose of the “club" should really be a reason to gather your friends together and enjoy their company. Now, that might include the baking process, however I think the real gift of this club is in the eating.

So, with it now officially being the start of Spring, I thought there’s no better time to plant some seeds of intention. My goal now is to provide you with a baking recipe on every full moon so that you can call-up your crew, invite them over, and offer them something wholesome and handmade. The fun comes from the togetherness and homemade goodies makes those moments all the better.

When I started baking bread, it was an impulsive New Year’s Eve resolution. I was inspired by reading Animal, Vegetable, Miracle by Barbra Kingsolver. It’s mostly an account of her family’s attempt to live off the land. There were lots of homestead-y stories throughout but what stuck with me was that her husband had a weekend ritual of baking bread. It was a subtle reference but by the end of the book, I was ready to pursue bread making. I had zero prior experience. At the time, cooking wasn’t even on my radar. I just remember being moved by the idea and the perceived notion of it’s simplicity. Baking bread, from scratch, at home…

Animal, Vegetable, Miracle: A Year of Food Life

By Barbara Kingsolver

To great surprise, it was easy! My first few loaves where meh… Some were dense. Others were dry. But shortly after I started my pursuits of bread making, things kinda clicked. It didn’t take long to realize that to make bread you just need a basic formula. There are endless bread recipes out there but at their core they are mostly the same. So this month, I’m skipping all the fancy and giving you this basic bread recipe.

Ingredients

• 3 cups flour (extra for dusting your surface and as necessary)
• 2 tsp. active dry yeast
• 1 tsp. salt
• 1 1/2 cups warm water

Directions

1. Place all the dry ingredients in a large bowl.
2. Add in the warm water.
3. Mix to combine so a dough begings to form.
4. Form it into a rough ball and then turn out onto a lightly floured surface.
5. Gather the dough together and knead it for 10 minutes(maybe more) until the dough is smooth and pliable and all the ingredients are well incorporated.
6. Shape it into a round ball and place it into a large oiled or greased bowl and cover with plastic wrap or a damp cloth to rise for an hour or until doubled in size.
7. After the first rise, knead the dough again on a lightly floured surface for 5 or 10 more minutes adding flour if necessary to keep from sticking.
8. Then shape the dough to suit your loaf pan.
9. Oil or grease the loaf pan and lay the dough in it, cover it, and let it rest for another hour or until it doubles in size.
10. Preheat the oven to 375 degrees F.
11. Score the top of your loaf with a few slits or markings.
12. Bake for 35-40 minutes or until the internal temperature reaches 185 degrees F.
13. When finished, carefully remove the bread from the pan and cool on a wire rack.

Now here’s the thing when baking bread at home. You need to decide your cooking vessel. You can bake bread on the simplicity of a baking sheet if you don’t have a loaf pan. However, a loaf pan in nice because as the dough rises during the second rise, it rises up. This makes for that traditional sandwich bread shape, instead of out which tends to happen when using a baking sheet. Both methods work so don’t get hung-up on having the right equipment. Just start getting into a habit of making your own bread and you’ll discover the things you want to enhance your hobby.

One investment when you’re ready, is a dutch oven. It’s easily used for all kinds of cooking endeavors and also makes fantastic bread! Dutch oven bread baking helps to trap moisture during the baking process which lends itself to the most amazing crust. If you already have one, you are in luck! Follow the above recipe through Step 7 then skip to the steps below.

Lodge 5 Quart Cast Iron Dutch Oven. Pre-Seasoned Pot with Lid and Dual Loop Handle

Lodge

Dutch Oven Bread Baking

Follow the above recipe through Step 7 then...

1. Shape the dough into a round shape and place on a piece of parchment paper and set it into a pie pan.
2. Cover and let rest for an hour or until doubled in size.
3. Preheat your oven with the dutch oven inside to 450 degrees F.
4. When it's up to tempurature, carefully remove the dutch oven and set the lid to the side.
5. Score your dough and then carefully lift the dough by the parchment paper and transfer the whole thing into the hot dutch oven.
6. Secure the lid and place it in the oven to bake for 30 minutes.
7. After 30 minutes, remove the lid and lower the temperature to 415 degrees F and continue baking for an additional 15 minutes or the internal tempurature reached 185 degrees F.
8. When finished cooking, remove the bread from the dutch oven and cool on a wire rack.

So that’s your basic bread recipe. You just need flour, yeast, and salt. Yeast tends to be an ingredient that holds wannabe bakers back, so just seek some out and keep it in the fridge. Once you have the basics of bread baking down you soon realize that pizza on a whim are possible and so much more.

Fleischmann's Active Dry Yeast,0.25 Ounce, 3 Count (Pack of 2)

Fleischmann's

Go forth and bake! And have fun sharing it with friends cause, sharing is caring!

Happy Full Moon and Spring Equinox! I’ll be back next month with a seed bread of some kind Seeds seem very springs. If you have any seed suggestions let me know. I’m going to be searching all the seedy-bread inspiration in preparation. Let me know if you have any favorites.

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October 2018: Squash + Maple + Walnut Loaf

Sorry for the delay! It took a whole month for me to get this posted here but I promise to do better moving forward. My goal is to have the recipe posted before the coming new moon, giving ample time for all to get their bake on! It also gives me a deadline to work towards. The Full Moon Baking Club is part baking creativity and part time tracking. It’s all in effort to account for the slipping of time. And slip it does!!! Most days I have no idea where time goes but at least this monthly infusion of bread baking will hold a mirror up to the hours.

I also want to thank those of you that joined me. I loved seeing your breads and breaking them with you!

Ingredients

• 1 cup squash puree (I used roasted buttercup squash but can pumpkin can replace fresh squash.)
• 1/3 cup maple syrup
• 2 tsp. active dry yeast
• 4 cups flour (and more for dusting)
• 1/2 tsp. salt
• 1 cup warm water
• 1/2 cup chopped walnuts

Directions

1. In a large bowl, mix together the squash, maple syrup, and yeast.
2. Add the flour, salt, water and walnuts.
3. Mix to combine so the dough starts to come together.
4. Turn out onto a floured surface and knead the dough untils its smooth and well formed (Could take 10 or so minutes.)
5. Place the dough in an oiled bowl, cover and let rise for 1 hour.
6. After the first rise, knead the dough again on a floured surface and then place it into an oiled loaf pan.
7. Cover and let rise for another hour.
8. Preheat oven to 375 degrees F
9. Bake for 35-45 minutes and then cool on a wire rack.

Freshly baked and sliced Squash + Maple + Walnut Loaf from the 2018 October launch of the Full Moon Baking Club.

Disclaimer:

Here’s the thing about homemade bread… It’s great fresh from the oven. Seriously, nothing compares. But later in the week it tends to lose its appeal. The hack for that is heat! You can wrap it in foil with a sprinkle of water and the heat plus moisture will help revive that freshness. Or you can do what I typically do which is make lots of grilled cheese type sandwiches, panzanella salads, and eggs-in-a-hole. There’s nothing like a hot skillet to bring dead bread back to life!

See you soon!

PS- If you are playing Winter Squash Bingo then I feel it’s important to share I used this recipe for #how2ButtercupSquash. ;)