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Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
I debated on whether to show you this Maple Oatmeal Bread recipe for the bread machine when I took it out of my bread machine or not. It looked so bumpy and irregular. And then I tasted it.
This is the BEST tasting loaf of bread I have ever made in my bread machine, bumpy and irregular looking or not! She may not be the prettiest loaf ever, but she sure is the tastiest!
To be honest, I am in love. Purely and simply in love. This bread has the nicest flavor with a lovely crisp crust, and such a beautiful tight crumb.
I thought because it was nobbly looking on top that meant it might be dry, but it is quite the opposite!!!
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I dare say did I make the loaf on the dough setting and then shape and bake it in a regular oven and loaf pan it might be a lot prettier, but, you know? I really hope you don't judge this book by its cover because if you did, you would be missing out on something really special.
All of the nobbles and crannies on top just add to the tastiness of it. That's my story and I'm sticking to it!
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The recipe is one which I adapted from one of my favorite bread machine cookbooks, "The Bread Lover's Bread Machine Cookbook", by Beth Hensperger. Every single loaf I have made from this book is excellent.
This is no exception. It is wholesome and toothsome and really delicious!
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WHAT YOU NEED TO MAKE MAPLE OATMEAL BREAD
Simple everyday ingredients, and perhaps a few surprises!
- 1 1/3 cups (318g/308ml) buttermilk
- 1/3 cup (80ml) pure maple syrup
- 2 TBS butter, cut into pieces
- 1 tsp salt
- 3 cups (298g) bread flour
- 3/4 cup (60g) rolled oats
- 1 TBS vital wheat gluten
- 2 1/2 tsp bread machine yeast
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Try to use a Maple syrup which is specific for cooking/baking with. This will be a "B" grade syrup and has a more pronounced maple flavor.
I like to use the large flake rolled oats. They have a lovely toothsome texture and flavor.
The flour I used is Anita's 60/40 baker's blend flour, which I buy on Amazon. Its organic, non GMO, Kosher and made in Canada and is a perfect blend of enriched wheat flour, sprouted whole wheat flour, sprouted spelt flour, and sprouted rye flour. It makes for a very tasty loaf.
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I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without it.
Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.) Again, I buy mine on Amazon.
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HOW TO MAKE MAPLE OATMEAL BREAD (BREAD MACHINE)
I love making bread in the bread machine. It always turns out beautiful, well maybe a bit ugly, but is also the perfect size for me to use.
Place all of the ingredients in your bread machine according to the manufacturer's instructions in the handbook which comes with your particular machine. (In mine you put the yeast in the bottom, then flour, etc. finishing with the wet and butter.) Take care not to let any salt touch the yeast.
Set crust on dark and program basic cycle. Press start. Remove from the bread machine as soon as the baking cycle ends, placing it on a wire rack to cool.
Leave to cool to room temperature before slicing.
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Just look at that beautiful tight crumb. Is that not the perfect texture for a bread? I loved this bread. It has a lovely wholesome flavor and a bit of a tang from the buttermilk.
It is not too sweet, with only a slight flavor and sweetness from the maple syrup. I love the crisp crust on this. Do make sure you set your crust to dark!
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If you are wanting to read all of my hints and tips for making bread in the bread machine, check out my post here. You can't go wrong!
This bread makes beautiful toast. That's what I had after church for my lunch today. A nice hot slice of well buttered toast. It was so delicious!
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It would also be very delicious serve with a hearty bowl of soup or chili. Yes, even a tasty bowl of stew, beef, chicken or otherwise.
I think it would also be perfect served with some ham and baked beans! That's how I am going to enjoy some for my supper!
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I just love using my bread machine. If you do as well, you might also enjoy these tasty bread recipes:
FRENCH SANDWICH PAIN AU LAIT - Perfect for making sandwiches. Beautiful texture, flavor and crumb.
INSTANT POTATO BREAD - This sturdy loaf uses instant potato flakes for a beautiful dense bread that is perfectly at home on the supper table. It has a beautiful crumb and a crisp crust. The interior of the bread is moist, fluffy and dense. And the flavor is amazing. In short it is perfect!
Yield: 1 loaf
Maple Oatmeal Bread
Prep time: 5 MinCook time: 4 HourTotal time: 4 H & 5 M
She might not be pretty, but this bread machine loaf of bread is probably the most delicious bread I have ever made in my bread machine. Filled with the goodness of oats and a light maple flavor, not to mention a tang from the buttermilk.
Ingredients
- 1 1/3 cups (318g/308ml) buttermilk
- 1/3 cup (80ml) pure maple syrup
- 2 TBS butter, cut into pieces
- 1 tsp salt
- 3 cups (298g) bread flour
- 3/4 cup (60g) rolled oats
- 1 TBS vital wheat gluten
- 2 1/2 tsp bread machine yeast
Instructions
- Place all of the ingredients in your bread machine according to the manufacturer's instructions in the handbook which comes with your particular machine. (In mine you put the yeast in the bottom, then flour, etc. finishing with the wet and butter.) Take care not to let any salt touch the yeast.
- Set crust on dark and program basic cycle. Press start. Remove from the bread machine as soon as the baking cycle ends, placing it on a wire rack to cool.
- Leave to cool to room temperature before slicing.
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Every year I say I am going to be better prepared when the Holiday season rolls around, but every year it seems to creep up on me! I don't know how that happens, but it does and I am sure I am not alone.
But, oh, it is my very favorite time of the year. I love all of the decorations and music, movies, cards, etc. I especially love the food. The holidays give us the perfect excuse to pull out all the stops and celebrated with special tastes and flavors!
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Quite often it is a great opportunity for us also to try something new. I saw this recipe for Cranberry Jalapeno Salsa first on the Gooseberry Patch page several weeks ago. I knew as soon as I saw it that it was something I wanted to try.
Not only was it bright and colorful, but the flavors seemed to be very seasonal and celebratory. It was also quick and easy to make. I don't know about you, but this time of year quick and easy is something I often look for, especially when it comes to appetizers or nibbles!
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I also want them to be fun and delicious, and this recipe is all of that in spades. Quick, easy, delicious and fun, Fun, FUN!
It is attributed to Bonnie Waters from Bloomington, IN
When I cooked at the Manor and they were entertaining, I was always looking for new nibbles to serve with drinks prior to the dinner parties. Something fresh and exciting, and hopefully not too much work.
Something I could make up ahead of time. This would have been perfect, and there are so many different ways that you can dress it up!
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WHAT DO YOU NEED TO MAKE CRANBERRY JALAPENO SALSA
Trust me when I say these are very simple ingredients that are available to most of us! Another thing I love about this is that it doesn't take a ton of ingredients.
- 1 (14 oz/400g) tin of whole-berry cranberry sauce
- 1 fresh jalapeno pepper
- 1/4 cup (large handful) of fresh coriander/cilantro
- 2 spring onions
- 1 tsp lime juice
- 1/4 tsp ground cumin, toasted
- crisp Tortilla chips to serve
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Cranberry sauce is something I always have in my larder. It comes in so handy and is not just great with turkey. It also goes great with chicken, pork, etc. And it is fabulous in this dip!
I used Sprague Wild Cranberry Sauce. I normally always buy Ocean Spray, but this variety was on special a few weeks back for 99c a tin. I picked up a couple of tins on a whim. It has a beautiful flavor for a tinned cranberry sauce. I think it quite delicious, and the berries are quite small in it.
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The only extra things I had to pick up fresh for this salsa/dip was the jalapeno pepper and the spring onions. I had everything else in the house, even the lime.
I even had the chips. I will often make myself nachos for supper, so chips are always in my larder.
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HOW TO MAKE CRANBERRY JALAPENO SALSA
When I say nothing could be easier, I really mean it!
Trim your jalapeno pepper, discarding any ribs or seeds. (Unless you want it to be quite hot and spicy.) Chop finely. Trim your spring onions and chop finely. Wash and dry your coriander leaf. Chop finely.
Toast the cumin in a small skillet until you can smell it. It doesn't take long, but really enhances the flavor.
Empty the cranberry sauce into a large bowl. Add the spring onions, jalapeno pepper, coriander leaf and ground cumin. Stir in the lime juice. Mix everything well together.
Cover and chill for a few hours so that all of the flavors meld together. Serve at room temperature with crisp tortilla chips for dipping. This will keep several days, covered tightly, in the refrigerator.
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Ever since I made this, I have been thinking of different ways I could use it. Trust me when I tell you I will have no problem using it all up!
It would make a fabulous appetizer spooned over a block of cream cheese. Served with crackers for spreading, I think it would go down a real treat!!
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It would also be wonderful in my Cranberry Baked Chicken recipe. My tastebuds are tingling just at the thought of that.
I think it would be good with roast turkey and chicken or pork as well, and I can just imagine how well it would spark up the traditional turkey or chicken after the holiday dinner sandwich!
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I think it would make an excellent quesadilla filling, along with some sharp cheddar cheese. It would go fabulous on a toasty grilled chicken, turkey or pork panini as well!
Oh, when I think of all the wonderful ways you could enjoy this tasty salsa, I get very excited. What does that say about my life? It says I love LOVE good food and extraordinary flavors!
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JALAPENO PEPPER JAM BAKED BRIE-Gloriously rich and creamy gooey brie mixed with hot pepper jam . . . perfect for spreading onto soft slices of a fresh French loaf . . . and topped with a few leaves of rocket.This puff pastry encased appetizer is actually very simple to make and is also incredibly delicious! It can be as plain or as ornate as you wish to make it!
SMOKED SALMON SPREAD -This is actually an appetizer I used to make fairly often when I cooked at the Manor. You don't need to use your best smoked salmon to make it, you can often buy packages of smoked salmon ends and bits which are perfect for this purpose. It was one of the most popular appetizers with the dinner party guests and no small wonder there. It is delicious!
Yield: 3 cups
Cranberry Jalapeno Salsa
Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M
A quick, easy and berry delicious appetizer. Fun to make and to eat!
Ingredients
- 1 (14 oz/400g) tin of whole-berry cranberry sauce
- 1 fresh jalapeno pepper
- 1/4 cup (large handful) of fresh coriander/cilantro
- 2 spring onions
- 1 tsp lime juice
- 1/4 tsp ground cumin, toasted
- crisp Tortilla chips to serve
Instructions
- Trim your jalapeno pepper, discarding any ribs or seeds. (Unless you want it to be quite hot and spicy.) Chop finely.
- Trim your spring onions and chop finely.
- Wash and dry your coriander leaf. Chop finely.
- Toast the cumin in a small skillet until you can smell it. It doesn't take long, but really enhances the flavor.
- Empty the cranberry sauce into a large bowl. Add the spring onions, jalapeno pepper, coriander leaf and ground cumin. Stir in the lime juice. Mix everything well together.
- Cover and chill for a few hours so that all of the flavors meld together.
- Serve at room temperature with crisp tortilla chips for dipping.
- This will keep several days, covered tightly, in the refrigerator.
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With every year that passes I am more determined to be able to cook my family the best Holiday/Thanksgiving dinner possible. I am very much a traditionalist and there are some things that just make our holiday meals. Things that are must haves, much beloved and cherished amongst us all.
When I was a child, we could always count on a few things for our holiday meals. One was a perfectly cooked bird, then my mother's stuffing, mashed potatoes, carrots, winter squash and gravy.
Mom was a simple cook and these things were just a matter of routine for her, which is not to say that everything was not delicious because it certainly was.
Through the years I have developed my own ways of doing some things and my own favorites. With only one week to go before the American Thanksgiving celebration, I thought it would be fun today to share with you my Thanksgiving/Holiday Dinner must haves!
Most of these things can be made well ahead of time and then reheated on the day!
Whether I am cooking a simple Turkey Crown or a whole Turkey, the turkey is the center of the meal, but I also like to surround it with fabulously delicious side dishes, from the rolls down to each of the vegetables being served on the side.
Many of these things can be made up ahead of time and simply reheated on the day. Here are my favorite Holiday Sides!
SAGE AND ONION STUFFING - Whether it is cooked in the bird or in a dish on the side, no holiday meal would be complete without stuffing. In fact, I could happily eat a plate of this stuffing and nothing else. It is essential, and not only with the meal, what would a turkey sandwich be without a nice layer of this stuffing added. This Sage and Onion Stuffing is simple to make ahead of time and one of my absolute favorite go-with's!
PERFECT CREAMY MASHED POTATOES - In the UK they love to have their roast potatoes with all of their holiday meals, but here in my home it has to be mashed potatoes. Don't get me wrong, Classic Roast Potatoes are very nice, but nothing beats a pile of fluffy mash with a nice hollow scooped into the center to hold all of that delicious gravy! My mother made the best mash. Her secret? She always grated a bit of raw onion into them.
SAUTEED RUTABAGA/SWEDE/TURNIPS -We grew up calling these turnips. In the UK they call them Swedes. In all truth, they are known as Rutabaga. A rose by any other name and all that, for me, it simply would not be a proper turkey roast dinner without this beautiful vegetable.
My mother used to simply boil and mash them, adding a bit of potato at the same time. Myself, I like to finely grate them and then sauté them in butter. I also add a bit of brown sugar to take away from any bitterness. These are very easily made ahead of time, and are fabulously tasty! I learned how to do them from a Mennonite restaurant once upon a time. Delicious!
OVEN ROASTED BUTTERNUT SQUASH - This is another dish that can be made well ahead of time and then simply reheated on the day. There is something about roasting root vegetables like this that really helps to enhance their natural sweetness. If I am feeling particularly indulgent, I will add a bit of Maple Syrup. Oh boy, some good.
GREEN BEAN & ALMOND CASSEROLE - I first tasted green bean casserole at my mother's cousin Polly's home in Vermont back in the 1960's. It was love at first bite and is something I have been carrying on a love affair with ever since! This casserole recipe is particularly nice in that it boasts a homemade sauce and a crunchy almond topping. Again, you can make this up well ahead of time and reheat on the day.
CREAMY PARMESAN BRUSSELS SPROUTS - Love them, or loathe them, its just not a holiday meal without some Brussels Sprouts to enjoy with your turkey! I am from the love camp and this version is particularly yummy! These are quite simply fabulous. Cooked only until crispy tender, so that they retain some of that beautiful nuttiness that is present in a perfectly cooked sprout. And that sauce they are in is to die for. Best of all, everything cooks all in the one pan. No fuss, no muss!
OLD FASHIONED PULL APART DINNER ROLLS - Homemade Dinner Rolls tell everyone at the table that you love them enough to want to make them something really delicious from scratch. Light and fluffy these are the best dinner rolls! You can make them a week ahead and freeze them, wrapped tightly. Simply thaw and reheat in a low oven on the day!
Other than these must haves we will always, always have my sister's special baked Sweet Potato Casserole, homemade gravy (from the turkey drippings), and of course cranberry sauce or chutney. If I am really on the ball I will make my own special cranberry chutney, or even homemade cranberry sauce, both of which can be made well ahead of time. And yes, we will also have boiled carrots. Because we love them.
As you can see our holiday table will be groaning, but most of these things are very easily made ahead of time, leaving you only to cook the turkey on the day and perhaps make the gravy, boil the carrots. There is also plenty of leftovers to enjoy for turkey sandwiches on the night and of course on the following day!
And not a marshmallow in sight.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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