One week eating storebought bread (because I screwed up last weekend – left the bread in the oven WAY too long because I got wrapped up in course-prep) reminded me just why I spend the time making my own sandwich bread every Sunday. Mmmm, honey flax goodness. So perfect for PB&J sandwiches, which is what I eat for lunch almost every day. (What can I say, I’m a creature of habit!)
M, as always, was my baker’s assistant:
She helps me count spoonfuls, and for the things that don’t have to be measured SUPER precisely (in this recipe, that’s pretty much just the flaxmeal), she even helps me measure. She actually knows the recipe really well – if I ask her “what’s next?”, she’s almost always right!