I’ve been on a bread baking kick this week thanks to my trusty bread machine (and the fact that I’m not teaching this quarter!). It’s hard to even call bread machine bread “homemade” because it’s so easy. I also love using the bread machine to mix and knead dough, so I can make cute rolls like this:
My son mentioned this week that he wants to have “simple” lunches that aren’t too heavy. He’s a sixth grader, but his little sister has a bigger lunch time appetite than he does. I think it’s because he just wants to eat as fast as possible, so he can go to recess and play with his friends. With that in mind, I’ve tried to keep things “simple”. I made a batch of little rolls twice this week, and they’ve been perfect for making mini sandwiches like the one above with peanut butter and honey.
The peanut butter and honey was a hit, so I spread it on some fresh pumpkin bread for Thursday’s lunch. Fresh pumpkin bread? What?! I have a favorite holiday roll recipe that uses pumpkin puree in the dough, so I decided to add some pumpkin puree to my standard egg bread recipe. It turned out both pretty and delicious—a gorgeous, soft, golden loaf of bread. If you’re a bread baker, try adding some pumpkin puree in place of half the liquid in your bread recipe. You won’t be disappointed.
Because that pumpkin bread turned out so well, I was motivated to whip up another batch of rolls—this time with, you guessed it, pumpkin added to the dough. Today’s little sandwich has a couple of pepperoni slices, a little butter and lots of dill pickle relish. We’ve also been on a radish kick lately. My daughter just loves radishes. Look at these beauties I picked up the farmers market last weekend:
Now, don’t you just want to add some crunchy radishes to your next salad?