This versatile bread recipe bakes into light and fluffy potato rolls or rustic sandwich loaves.
I‘ve been making some serious bread this year. We’re talking at least two loaves a week, except for the last week of November when I made two intense cakes (one and two) and two recipes of dinner rolls for Thanksgiving. As I got wrapped up in my cake frenzy, my friend Sharalyn offered to take over my bread responsibilities for the week so Eliza would still have homemade bread for her sandwiches. How cool is that?
When I got going on this project to bake bread once a week for my daughter’s school lunches, I had visions of trying out different loaves each week. Time just seems to get away from me, though, so I usually end up baking something that I’ve made before either because I know it will work or because it needs perfecting.