Busy Making Bread

Using the Artisan Bread in Five Minutes a Day method, I’ve been making sandwich bread. I haven’t made rolls in a while, and I probably should. But right now, everyone is into toast. When making bread with this method, it’s just easier, for me, to make all the loaves at once. That way, I don’t have to turn the oven on and heat up the kitchen every night. Once the bread has cooled,

I slice all the loaves into sandwich slices, and layer them air-tight containers in the freezer. (Refrigeration is not good for the bread’s texture.)

Whenever we need a few slices, we just pull out what we need. Sometimes, I will pull out a stack the night before and wrap it in plastic and have the slices sitting on the counter, just waiting for toast in the morning.


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