In case you didn’t know, the PB&J, that default sandwich of the American lunch diet, has its own day of celebration, April 2nd.

Reporting back on the white bread I made last week....it was wonderful.... great flavor, nicely shaped loaves and made terrific PB&J sandwiches.... I must try it again... sometimes plain and simple is best.

How to Make a PB&J Sandwich (You can find all sorts of important info on the internet)
1.  Get a good amount of peanut butter on a knife or spoon (this amount varies with your personal preference) and spread it out evenly onto both slices of bread so the bread does not get soggy from the jelly.


2. Wipe any residual peanut butter from the knife onto the second piece of bread. (Huh??)


3. Scoop some jelly onto the other slice of bread. Again, the amount is up to you, but when in doubt, use less rather than more. Jelly tends to squeeze out the edges and drip if you use too much. Make sure to spread the jelly evenly.


4. Gently press the two slices of bread together. Always put the peanut butter and jelly sides together, otherwise it will be messy (besides not sticking together).

On to other things:

This week's class started out very slowly on Monday morning...not sure if we were all awake!!  I surely wasn't... but it got better and I even managed to get through the quiz without having all the notes from the class I missed on Brioche and Pain de Mie....

Chef Adrienne got the bread started early on Monday morning, or was it late on Sunday evening...anyway, in order to make the sourdough rye bread in class she had to start it hours ahead of time using a levain.  We made the final dough and then shaped the loaves and rolls and got them in the proof box. Only had time to bake the rolls - will have to wait til next MOnday to see the results of the loaves. But the rolls were good. Because the dough is so slack with this recipe, the loaves are baked in banettons - willow baskets that are used to proof dough that doesn't hold it's shape...they are dusted with flour and then the loaves are put in them and left to rise. Then before baking, they are turned out of the banetton onto Silpat or parchement paper covered pans. 

Hard to belive that we only have two classes left before the final...will miss this class. Next week we work on boiled doughs (better than it sounds as that will be bagels and pretzels) and the last week is flatbreads - foccacia and pizza. 

Here are pictures from this week's class HERE.