If my oldest son had his way, it’s very possible that he would eat peanut butter and jelly sandwiches every single day. Actually, it’s much more likely that he would request peanut butter and jelly sandwiches for every single meal.
This means that all it would take for me to achieve “Mom of the Year” status in his five year old eyes would be to produce a never ending stream of sandwich bread. Fortunately for me, I can make his dreams come true with my simple Bucket Dough recipe.
(I could. But I don’t. Because I believe that five year olds should eat a variety of foods, and not just peanut butter and jelly. And also because if I gave him peanut butter and jelly all the time, eventually he would ask me to add raisins to the sandwich. And then honey. And then cheese. I’m sorry, but adding cheese to a peanut butter, jelly, raisin, and honey sandwich is just too much for me).
But sometimes, after I’ve been a mean mommy because I didn’t fulfill his dreams of never-ending PB&J, I turn around and make this instead:
Apparently, eggs in a (sourdough) nest will cover a multitude of PB&J refusals, because my son gobbles them down just as quickly. In order to make either one, however…you have to first make the sandwich bread.
- Grab a hunk of Bucket Dough and plop it into your bread pan. Gently push it down and around until it fills the the pan about ½ to ¾ of the way. It's okay to take more dough or throw some back into the bucket.
- Place the pan in a warm place and let it rise for 1-2 hours, ideally until it's risen to about the top of the pan.
- Bake bread at 350 degrees for approximately 40-50 minutes (depending on the size of your loaf), or until the internal temperature reaches 180 degrees.