The beginning of BLT season is something we eagerly and impatiently anticipate all summer long. For us, it's a momentous occasion that ranks right up there with birthdays and Thanksgiving.
The sandwiches, which we have for dinner, are always made the same way, with juicy heirloom tomatoes from the organic kitchen garden, meaty salted and smoked (without nitrates) bacon from a locally raised hog we have butchered to our specifications, lots of my favorite (and amazingly heat tolerant) Parris Island Cos lettuce from the garden if we're lucky, but most likely crunchy iceberg from the grocery store (hey, it's late summer in the Midwest), plenty of Hellman's mayonnaise, and perfectly toasted slices of freshly baked Farmhouse White.
We've already had BLTs several times this month, and we're nowhere near tired of them yet.
If you've been longing to learn how to bake your own sandwich bread, my easy Farmhouse White is the perfect place to start, and the recipe includes detailed instructions for beginners. I also offer lots of bread baking tips here and here.
Made with milk instead of water, this is a simple, traditional loaf that's nice and soft, but not too soft. It's great for just about any kind of sandwich and brings peanut butter and jam—a breakfast staple around here—to a whole new level. It's wonderful toasted, smells heavenly while toasting, and makes an awesome BLT.
The best part is that once you're comfortable with the basic recipe, you can go on to experiment by adding other ingredients to the dough. This can be a lot of fun, as even a slight change will often give you a completely different loaf. The bread in the BLT photo above was made using several cups of white whole wheat flour in place of some of the all-purpose flour.
I've been baking this bread for 16 years and have watched plenty of people who claim they never eat white bread gobble slices up. It's been one of my most popular recipes since I originally shared it back in 2011, and I've heard from many former nervous novices who are now confident bread bakers thanks to Farmhouse White. Maybe you'll be the next one!
Have you been enjoying BLTs this summer? How do you like yours?
More bread posts on Farmgirl Fare:Easy French Bread Recipe: Four Hour Classic Parisian Baguettes
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