In our house, bread is always a winner. It is the weekend treat we all look forward to, and a loaf sometimes does not last us a day. This sandwich bread is perfect for weekday lunch boxes, or weekend breakfasts.
On Easter Sunday Hannah came to us for a treasure hunt. She had asked for one, and requested that Scarlett and Molly help her look. And whereas the idea of the dogs looking for eggs may be appealing to a two and a half year old, it is of course not practical. They would have hunted all the eggs without a problem, and eaten them. So, I had to hide them at a height she would be carried. And then hope she would understand she had to point in the direction she wanted the person carrying her to go. Seeing as that person was me it did not take too long to find all of them. She squealed in delight each time she saw them, placing them very carefully into the basket she was carrying. Each time she found her treasure she asked “nog?” (more).
Today’s inspirational recipe from Lavender and Lime ♥ Sandwich Bread ♥ #LavenderAndLime Click To Tweet
Eventually we were all done, and then let her choose two to have before lunch. James then hid the basket from her so that it was out of sight, out of mind. Once the excitement of the egg hunt was over she wanted to explore, while still being carried. I have been repeating ‘when I am three no more carrying me’ in the hope she will grasp this. Not because I mind having her in my arms. But because she is so heavy! By Monday morning my right arm knew all about the weight it had been lugging around. We went up and down the stairs a few times and eventually I could put her down to ‘race’ in the garden. She even got a trophy each time she was the winner, which is all the time as I chase after her mainly to keep Scarlett from knocking her over.
Click on the links for conversions and notes.
- 250 g bread flour, plus extra for dusting
- 250 g whole meal flour
- 10 g fine salt
- 5 g instant dried yeast
- 350 g water
- 30 g olive oil
- Place the flours into a stand mixing bowl and add the salt on one side of the bowl
- Add the yeast to the opposite side then pour in the water and oil
- Using a dough hook, mix until the dough comes together
- Cover and set aside for an hour
- Pinch the dough and fold over itself, doing this from the 12 o'clock, 3 o'clock, 6 o'clock and 9 o'clock positions
- Cover and set aside for an hour
- Repeat the pinching and resting process another 3 times, or place the dough into the fridge overnight *
- Turn the dough out onto a lightly floured surface and shape to suit your baking tin or proving basket
- If using a proving basket, place the dough, seam side up, into a well floured basket. If using a loaf tin, place the dough seam side down into a greased tin
- Cover with a damp towel or shower cap, and leave to prove until doubled in size
- Preheat the oven to 220° Celsius
- If using a proving basket, tip the dough out onto a well floured baking tray
- Slash the top of the loaf a few times then place into the oven to bake
- After 10 minutes, reduce the temperature to 180° Celsius and bake for a further 30 minutes
- Remove the bread from the oven, and from the baking tin / tray and set aside to cool completely on a wire rack before slicing
Inspiration published on Lavender and Lime May 10:
Do you think 3 is a reasonable age to stop carrying a little one around?