Let’s just start off saying that I don’t know how to properly shape a loaf of bread. There are no excuses; I can google anything. My mom would probably laugh at me because she is a baker and I couldn’t look further from professional. Regardless, I ended up with a smiley face on the bottom of my loaf. My bread is happy and that’s enough.
We tried out this recipe because it was quick, and, as the title suggests, it only took 2-hours to make — start to finish. We’ve figured out the timing on our convection oven. Technically, it would then be about a 110-minute loaf.
The crust came out so thick and yummy. I’m a deep lover of crust. I’ve always loved it and don’t understand why any kid, let alone why MY kids, don’t like crust. When I eat bread, the top of the bread is always eaten last.
We made a BLT with woven bacon and slathered some thyme herb butter all over the toasted bread. The bread had enough flavor on its own, and although the ingredients in the sandwich seemed minimal, we agreed it was the best sandwich we’d had in a while.
Recipe from Einkorn: Recipes for nature’s original wheat by Carla Bartolucci
