Bread, Ahead

A Little Loaf

One of the biggest frustrations I find as a solo eater is bread. It is very hard to acquire single serve bread. So I end up either skipping it all together or buying more than I need that then goes stale, or I gorge myself in a short period of time. But I really think I could happily survive on bread and butter alone, so cracking the single serve loaf has been a mission of mine.

Because is there anything better than bread fresh from the oven? This Little Loaf is a perfect place to start. It has all the qualities of an artisan bread - light, open, airy crumb with a slightly chewy crust, yet it is simple to make and produces a bread that is a perfect accompaniment to soup or pasta. It’s great spread with butter or jam or perfect to go with cheese. Slice it horizontally for sandwiches or avocado toast, or just slather it with butter!

The dough here is very wet, just on the dough side of batter. It will stick to your hands irretrievably if you try to knead it, so its really just a stir up situation. The double rise helps with the open, airy crumb. Honestly, when you come home from work, stir the dough together, start the rise and you can have a nice little loaf right out of the oven for dinner. If you like a brown top, you can brush with some melted butter before it goes in the oven.