As you've likely already noticed, we're focusing on lunch recipes this week on The Kitchn and to do so fully, you've got to get down to basics. And what's more basic than the true building blocks of a great sandwich? Ah, sandwich bread. We all have our preferences: white and squishy, hearty whole grain, or crusty baguette.
For sandwiches, toast, and French toast, you just can't beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture.
Over the last year, I've gradually moved more and more towards making my own food at home. There are several reasons for this: it tastes better, it reduces preservative intake, it's more nutritious, and it's often substantially cheaper than what you find in the store.
All this cold, wet weather we've been having in Boston has put me in a serious mood for comfort food. (I mean, really. Folks in the northeast: Are you ready for spring, or what?) Freshly baked bread is always near the top of my list of yummy, carb-laden indulgences.
