Anyone got a recipe for a nice sub sandwich bread you’d get at an Italian deli??

This is my first attempt at using Henry's Japanese Milk Bread recipe. This bread smells amazing!

One of our members reached out to me about a project she's working on. She's part of a program teaching kids in her school system how to cook real food from scratch. Not box food. Not microwave food. Real food. She told me the kids made Mac and Cheese from scratch for the first time and their faces said everything. They couldn't believe that's what it was supposed to taste like. Now the kids want pizza. And she needed help figuring out a recipe that works without scales, without mixers, without any fancy equipment. Just cups, spoons, a bowl, and their hands. I was happy to help. Actually, I was more than happy. It hit me hard enough that I went ahead and built a full recipe for it. Kids Can Bake: Personal Pan Pizza https://pantry.bakinggreatbread.com/recipes/kids-can-bake-personal-pan-pizza?variant=yeasted Every kid makes their own dough in their own bowl. No sharing, no dividing. The recipe uses basic volume measurements, common ingredients, and zero equipment most kitchens don't already have. It walks them through the science of what yeast is doing and why dough rises, because kids are curious and they deserve real answers. This inspired something bigger. I'm building out a "Kids Can Bake" section in the Recipe Pantry. Recipes designed for children, parents baking with their kids, scout troops, after-school programs, summer camps, whoever wants to put real food in front of young people and teach them something valuable. If you've got a recipe idea that would work well for kids, or know of a project we as a community can get behind, drop it in the comments. I want to hear what you'd bake with your children or grandchildren. More kid-friendly recipes coming soon. Perfection is not required. But teaching a kid to make their own pizza from scratch? That's progress that lasts a lifetime.

I don't write these recaps because I like looking at numbers. I write them because the numbers tell a story about the people behind them. This week, our Saturday working thread crossed 1,095 comments. But that's not even the real number. When you count every like on every comment inside that thread, every bit of encouragement, every "your crumb looks amazing," every "try checking internal temp instead of going by color," the total interactions in that single thread topped 4,200. Across the full week, 25 posts generated over 5,243 interactions. In a community that's two months old. Here's how the Saturday threads have grown: Focaccia: ~521 comments Cinnamon Rolls: ~840 comments Japanese Milk Bread: 1,095+ comments That's not a fluke. That's a pattern. But the numbers aren't what make this community different. The people are. Tracy slept through her bulk fermentation alarm, shaped the dough anyway, then laminated brown sugar and cardamom into a second batch because why not. Ehsan ran three simultaneous experiments: standard, long fermentation, and poolish. Linda catalogued the protein content of every flour in her pantry. Kim asked about glass pans and Tracy researched it before I could even start typing. Kathee swapped her sourdough starter into the yeasted recipe just to see what would happen. Cheryl fought wet dough, overproofed, popped bubbles, and pulled a loaf that smelled like espresso. Deborah's loaf collapsed on one side and she posted the photo anyway. That's the culture. Not perfection. Progress. Not cheerleading. Coaching. Oh, and somewhere in the middle of all of this, that little yellow star showed up next to our name. Top 1% of all 191,000 communities on Skool. #1 on ProveWorth across the entire platform. Not just bread. Not just food. All of it. That star belongs to every single person who showed up this week. The full recap is attached. Every post, every baker, every number, verified from the feed. Give it a read. Find your name. You earned it.

This is the bread that started everything for me. I baked this loaf every week for farmers markets, sometimes plain, sometimes loaded with herbs, cheese, or olives. It's the recipe that taught me how one dough can become a dozen different loaves. If you're just getting started or you want a reliable base to build on, this is it. Recipe: https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white?utm_source=skool&utm_medium=community&utm_campaign=recipe-share