Sandwich bread: baking for my new home on the web

To warm up my new virtual home I decided to bake some delicious bread for you. I have been experimenting with this bread for quite some time and now and I am confident I have a great recipe for you to bake your sandwich bread at home and forget the store bought one.

And let me give credit where credit is due.  Adriano’s blog Profumo di Lievito is the main reason why my bread is now consistently turning out great. So if you can read Italian hop over by Adriano and start baking!

And last but not least, let me thank Manu from Manu’s Menu for passing me a couple of great awards right on the day I came to this new home on the web.

Sandwich bread: baking for my new home on the web

Sandwich bread: baking for my new home on the web

Ingredients

  • 1/2 lb all purpose flour
  • 1/2 lb bread flour
  • 1 1/4 cups water
  • 1/4 cup oil or butter (optional)
  • 2 tsp active dry yeast
  • pinch of salt

Directions

    1. Mix the two flours. Put half of the total amount of flour in a bowl and mix it with 1 cup of water in which you had dissolved the yeast until well combined. Cover the bowl wit plastic wrap and let the dough rise for 2 hours.
    2. After 2 hours add the rest of the ingredients: salt, the other half of the flour, water and the oil/butter. You might need to add slightly more or less water depending on the absorption capacity of the flower. The objective is to get a smooth, elastic and non sticky dough. Again cover with plastic foil.
    3. Let the dough rest and rise for another hour and then put it on the counter. flatten it by pulling on the borders and the fold in three. put back in the bowl to rise covered for another half hour.
    4. After half hour turn on the oven at 375F and place a pot with water on the bottom. The steam will help keep the crust soft as you bake your bread. Form the dough into a long roll about three times the size of your loaf pan, fold in three and put in your loaf pan to rise.
    5. By the time your oven is ready, the bread should have more or less doubled. Put the loaf in the oven and cook for 30 to 40 minutes or until golden brown.
    6. Take the bread out of the pan and let cool down wrapped in a clean tea towel.
    7. If you keep the bread in a ziploc bag, it will last up to a week. It get a bit soggy by the end of the week, but it will still be great if you pop it in the toaster for a couple of minutes.

Notes

  1. I often play with the flour and with the liquid. you can safely substitute up to half of the flour mix with whole wheat. I also played with rye, but there you shouldn’t go past 7 oz. out of the total 1lb of flour, otherwise the bread doesn’t rise properly.
  2. For the liquid you can use milk, buttermilk water pretty much interchangeably. I don’t see much of a difference
  3. If you are watching fats you can easily leave out the butter and oil. Again no great changes.
  4. Of course you can add all the spices and flavorings you like. Seeds, nuts, herbs, spices and dried fruits are all great additions to the bread. Just pick your favorites.

A hearty sandwich

The other day we were watching our favorite travel channel TV show: Bizarre Foods. We love Andrew Zimmern’s humor and  enjoy watching him explore curious food. Anyway, on that episode he showed culinary students how to cook heart. Everyone then proceeded to taste heart and comment on how good and unlike any other offal it was.

Next think I know, BF comes home from grocery shopping with lamb hearts. Now BF never willingly eats offal, not even liver. I got him to eat tongue, but that hardly count as offal: that is a voluntary muscle just as any other meat cut. So you can imagine my surprise. Well I quickly ventured online and found a recipe to cook heart. It suggested marinating the meat and then grilling it. I turned it into a pretty great sandwich.

Heart is quite different from other offal, in that it is much more meaty. And in this case it had a distinct lamb-y taste.  It is also a quite bloody meat and I found I only needed small amounts to feel full. Anyway, as Andrew Zimmern would say, if it looks good, eat it. And this sandwich did look good!

Hearty sandwich

Ingredients

  • 1 lamb heart
  • 2 zucchini
  • 1 lemon or lime
  • 2 tbsp olive oil
  • 1 clove garlic
  • 2 bread rolls
  • salt
  • pepper

Directions

  1. Start by marinating the meat. Prepare the marinade using the juices and grated zest of the lemon, the minced garlic clove, 1 spoon of oil and a pinch of salt. Thinly slice the heart and put it in the marinade and let rest for 1/2 an hour and up to 24 hours.
  2. Prepare the zucchini by slicing it and sauteing it with the remaining oil until soft and completely cooked. Season with salt and pepper.
  3. Warm up a griddle on the stove until piping hot. Grill the bread to make it toasty. Grill the heart slices for a couple of minutes on each side. Season with salt and pepper.
  4. Assemble the sandwich and enjoy piping hot.

Traditional Greek Souvlaki : Greek Recipes

Traditional Greek Souvlaki – This simple yet traditional Greek souvlaki recipe, is also a BBQ recipe, and is downright mouth watering! The marinated meat, grills quickly, depending on size of the pork chunks, and we served in a pita, with the salad inside, for an innovative new recipe.

Servings: 4
Main Ingredient: Pork


Difficulty Level: 2

Ingredients to make Traditional Greek Souvlaki

500 grams / 1 lb of pork in cubes
8 bamboo skewers
1/2 cup of olive oil
1 tablespoon of vinegar (wine vinegar)
1 pinch greek oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
8 large pita breads
Greek yoghurt or Greek tzatziki
Shreaded salad of lettuce, tomatoes, onion, herbs etc.

Directions to make Traditional Greek Souvlaki

Step 1:Cut the pork into small cubes and carefully thread onto the skewers. In a bowl place the olive oil, the wine vinegar, the oregano, the salt and the black pepper. Place the skewers with the pork in a dish and pour the marinade over them. Cover with plastic wrap and refrigerate for several hours or ovenight.

Step 2:Preheat your grill or barbeque. Place the souvlaki skewers over a medium heat and cook each side. Brush with the marinade and turn to cook evenly

Step 3:Brush the pita breads with olive oil and cook them on the grill. When the pita and the souvlaki are ready, pull the meat off one skewer into the pita, add tzatziki or greek yoghurt and the shreaded salad. Roll the pita to form a tight cone and wrap it in kitchen or other suitable paper. Serve hot.

For more delicious meat recipes, go to Meat Recipes