This recipe, from Budget Bytes, makes wonderfully fluffy, moist, and delicious sandwich bread. Serve it toasted for breakfast with some yummy cinnamon honey butter. Heck, just eat a slice when it’s still warm from baking in the oven. It’s addicting. It’s also cheaper, and tastier than it’s mass-produced counterparts. And the piece de resistance… it only costs about $1.34 per loaf, which breaks down to about 11 cents a slice! What better sandwich is there than the one that leaves both your stomach and wallet full?!
Honey Wheat Sandwich Bread
- 1 1/4 cups water
- 3 tbsp honey
- 2 tsp yeast
- 3 tbsp olive oil
- 1 1/2 whole wheat flour
- 2-3 cups all purpose flour
- 1/2 tbsp salt
- Combine the water, yeast, and honey. Stir to combine and allow to sit until it becomes foamy. It may take up to ten minutes because of the honey.
- Stir in the olive oil and salt.
- Stir in the 1 1/2 cups of wheat flour. Once that’s mixed in add the all-purpose flour, 1/2 cup at a time, until you can no longer stir it with a spoon.
- Turn the ball of dough out onto a floured surface and knead in the rest of the all purpose flour.
- Keep adding flour until you have a soft, elastic but not sticky ball. Knead for about 3 minutes.
- Loosely cover the ball of dough and let rise until it’s doubled in size, about 45 minutes.
- Shape the dough into the log about the length of your loaf pan.
- Coat the bread pan with non-stick spray or oil and place the dough inside.
- Allow the dough to rise again until doubled inside, about 45 minutes.
- Cut a long slit in the top of the dough to allow for expansion during cooking ( a serrated blade makes the smoothest cut).
- Preheat oven to 425 degrees. Bake the bread for 30 minutes, or until a deep golden brown on top.
- Remove the bread from the pan, transfer to a wire rack, and allow to cool before slicing*.
*To make slicing easier, and to create prettier, more uniform slices, turn the bread loaf upside down before cutting.
Why is it that every parent seems to find themselves inundated with baby food at some point, and it always seems to be at the point when the babies no longer want baby food? This was exactly my predicament with several unused boxes of baby cereal. I couldn’t just toss them, and at the time, I didn’t have any friends who could make use of them. When I stumbled across this recipe on Pinterest, I thought it would be a perfect way to still use the cereal, but also to help my son continue getting used to ‘chewing’ with his new teeth. These were absolutely perfect for us. It’s a denser pancake than a traditional batter, but I found that just helped it cook quicker. Best of all, the recipe made a ton, and it’s freezer friendly so I didn’t have to do this every day. Just pull out however many you need for breakfast or morning snack, and let them thaw.
Baby Cereal Pancakes
- 1 cup whole wheat flour (or 1 1/2 all-purpose flour)
- 1/2 cup baby rice cereal (straight from the box)
- 1/2 cup baby oatmeal cereal (straight from the box)
- 1 cup formula, or milk, depending upon age
- 1/2 cup mashed banana, or other mashed fruit of choice
- 1 tbsp melted butter
- 1 egg
- 1/2 cup apple juice, or water
- dash of cinnamon, nutmeg, or vanilla (optional)
- Mix all ingredients together. Add the apple juice, and stir until evenly combined and pancake consistency is reached.
- Cook on the stove top in a frying pan just as you would ‘regular’ pancakes. I used a small spoon to drop small dollops of batter onto the pan.
- Let cool and serve.
I originally made these for my littlest man when he was just starting to eat and be introduced to table foods. He loved them. At 3, he still prefers them to ‘normal’ pancakes. Also, it’s important to note that although this recipe will make a lot due to their miniature size, these freeze extremely well. To freeze, just place completely cooled pancakes into a freezer safe zip-locking bag. Seal and set in the freezer. When ready to use, just pull out the desired amount, place them on a plate, and allow them to thaw before serving.