Summer Bread Baking: Part 2

The loaves weren’t ready to go into the oven until about 11pm last night… which meant hastily pulling them out once they were done and letting them cool on the counter overnight.

In addition to three large loaves, I got four rolls and a mini-pretzel-shaped bread out of the dough. I used two of the rolls for dinner, filled with veggie sausage, sauteed onions, mustard and homemade sauerkraut. The bread ended up being too hearty and dense for this application – but it will make great sandwiches and toast!

This morning, in my addled, just-awakened state, I hustled two of the three loaves into the freezer before I remembered to photograph them. Hence, I got pics of only one post-oven.

I’m looking forward to having homemade bread to eat, at least for a couple of weeks!IMG_3619

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