As most of you know, my kids pack their own lunches. I start them in Kindergarten doing it themselves. Understand, we have parameters of course. They have to have a veggie, a protein, a fruit, and a grain. We also have all the food for lunches from our meal plans that often they will pack because it’s available, and it’s easy.
However, as much as they love to pack sandwiches, sometimes we run out of bread, before the week is over. Instead of heading out to the grocery store early in the morning, or in the middle of the night, I will make some homemade bread instead. The problem with homemade bread, usually, is it’s a bit too crumbly to spread anything on it. That’s why I love homemade french bread! It’s so much chewier, and holds together a little bit better for sandwiches. Plus, I like the size of French Bread as well!
So, for this lunch, we made a veggie sandwich. We added some hummus for protein. Sliced veggies to scoop out our hummus, and some pineapple- because we were also out of fresh fruit! (I need to get to the store ASAP!)
To make the French Bread, we mixed up some dough in our stand mixer and then let it rise, for about 2 hours! (a little longer than regular breads)
Then, I divided my dough in half and placed them in a pan, meant for french bread (that’s how much I like french bread! I bought a pan just for it! The holes around the bottom help the crust to get crispy all around.)
I let it rise again in the pan, and then scored the top with a knife.
Then, we baked it, sliced it, and used it for sandwiches.
For our veggie sandwich, we made it with spinach, avocado, and provolone cheese. I like to keep our sandwiches manageable for kids- too many ingredients or fillings are hard to eat! We grilled it to melt the cheese. It’s OK to send a grilled sandwich to school! It won’t be warm, but it still tastes fine.
And our final product: DELICIOUS!
Mmmm..Doesn’t that look amazing? I assure you, it was!
I love the laptop lunch containers for making sure my kids include all the food groups! I’ve talked about them before here about how easy they make it to keep our lunches balanced- meaning half fruits and vegetables!
So, for this lunch the nutrition data is as follows, and the french bread recipe below!
- 3 cups whole wheat flour
- 3 cups white flour
- 1 1/2 tablespoons yeast
- 1 1/2 teaspoon salt
- 2 cups warm water
For brushing top of bread
- 1 egg white
- Blend three cups of the whole wheat flour with 2 cups of the white flour.
- Add yeast and salt and stir to combine.
- In a stand mixer with your dough hook, slowly pour in warm water. Only add the last cup of flour if your dough needs it. Dough should be soft, and not sticky, but the less flour you use, the softer your bread will be.
- Knead the dough for about 8 minutes.
- Place in a bowl that has been greased with oil.
- Turn the dough on all sides to coat the dough with the oil.
- Cover and let rise for 2 hours.
- After rising, punch dough down and divide into two loaves.
- You can use a french bread pan, or a cookie sheet. Shape into two long loaves.
- Take the egg white and brush the top of the dough. Score the top of your loaves with a sharp knife.
- Cover again and let rise for 30 minutes.
- Preheat oven to 375 degrees F. Bake for 30 minutes, or until you can knock the top of the loaf and it sounds hollow.