I’m not sure what your kitchen looks like, but mine is packed and overflowing with various kitchen gadgets — many of which were either purchased for me or inherited. That made this month’s Recipe Redux theme pretty complicated: treasured cookware, meaning something passed on to us from our favorite relatives. It’s a rare, rare meal I make that doesn’t involve something from my Grandma’s kitchen, specifically her KitchenAid mixer or her bread machine. I realized that I post recipes using my mixer often and have a shocking low amount of bread machine baking, considering I bake almost all of our own bread.
I remember the smell of freshly baking bread at my grandma’s house (and occasionally from my mom’s kitchen). It didn’t happen all the time, but I loved a fresh, crusty loaf of bread more than pretty much anything, and my Grandma knew that. In 4th grade, I had an allergic reaction to penicillin (either before or after my tonsillectomy, that time is a little fuzzy) and my grandma had to pick me up. She already had pea soup going and started some bread in her bread machine special for me. I have to say, it was definitely worth the polka dotty hive face in exchange for that bread. (Side note: that’s the only time in my entire life that I’ve had pea soup).
This bread was also a little inspired by a build-your-own grilled cheese lunch I had at a friends house the other day. We painted the outside of the bread with the oil from sun dried tomatoes, and it was insanely delicious. I knew I could buy sun dried tomato bread at the store, but it was so easy and rewarding to make at home. This bread is a little denser than store bought bread, mainly because it’s 100% whole wheat. I like it a little heartier like this for making grilled cheese and croutons, but I don’t think it would be as good not toasted, at least for me.