Just an FYI for the uninformed: In the “olden” days, a bread drawer was usually made of tin, with holes punched in the lid for airflow. The purpose is to store bread safely and keep it fresh.
When we looked this house, one of the things I fell in love with immediately was the fact that it has two built-in tin bread drawers…just like the one in the house I grew up in.
This is what ours looks like. See? It’s empty.
So..back to the bread. Using some of the sourdough, I mixed up one of my favorite blends — whole wheat flour, cracked wheat, flax seeds, and white flour. While kneading it, I remembered that I could have used the Cuisinart for this part.
I put the dough in a big bowl to rise. Plenty pleased with myself, I went off to do something else. Oddly, when I checked the dough, it hadn’t risen. At all. Of course, that’s when I remembered what I should never forget. Yeast. Unlike my big brother’s sourdough, mine doesn’t provide enough rising action so I have to add yeast. Except I forgot.
My husband reminded me that he did that once and baked it anyway. He thought it tasted okay. I considered that option, but decided I wasn’t up for unleavened bread. But..all was not lost. Crackers don’t need yeast, so we rolled half of it out for crackers and stuck the other half in the freezer for thin crust pizza.
That didn’t solve the empty bread drawer so I swiped more of the sourdough and mixed up another batch of bread. This time I cheated and let the bread machine do the kneading (it’s easier to clean than the Cuisinart).
I know what you’re thinking. Why doesn’t she toss the Cuisinart pieces in the dishwasher? We don’t have a dishwasher. Never have and according to the hubs, never will. Guess who does the dishes? Not me.
But we do have two tin bread drawers. And now they’ll both be full — one with crackers and one with bread.