I think the untoasted bread keeps the leftovers longer.
Sometimes I like it, and sometimes I love a soft sandwich bread with my vegetables. You can add any extra veggies you want! I go back and forth when it comes to toasting the bread. I made eight sandwiches for under $20, and that’s even including the gluten-free bread! Now that I have the hummus and jar of vegenaise in the fridge, it’ll be even cheaper the next time I decide to make them. Plus, making sandwiches at home is so much cheaper than buying them. I plan to make more for our weekend trip to the mountains. I made a big batch on Monday and have been eating one for lunch every single day. It’s inspired by the sandwich I had back in Lake Tahoe, and I get reminded of that amazing trip every time I take a bite! This sandwich is so easy to make. Place the dough into the center of the Dutch oven, place the cover and let rise again until the dough pushes the cover up ' at most.
SUNSET MAGAZINE DUTCH CRUNCH BREAD PLUS
Grease the inside of your cast iron Dutch oven plus the inside of the cover with the olive oil. I’m looking forward to it.īefore I start my workout and getting things done around here, I wanted to share one of my favorite veggie sandwiches that I’ve been making lately. Take the ball of dough and knead / shape into a nice round ball. This time, we decided we were going to stay in and just relax. When Kyle and I travel, I love going non-stop and exploring all the shops and restaurants the town has to offer. I’ve seen many comments about that, and I’ll make sure to address it now that I’ve finished the book. What a book! I’ll be writing my thoughts next week, and I’ll discuss how I feel about the controversy that comes with the story. It’s going to be nice to sit by the water and dive into all the books on September’s list. I have a lot to get done around the house now that my brother left, and Kyle and I are heading to the mountains for a few days early next week. That was a short week, wasn’t it? It definitely flew by for me.
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