Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
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.JPG "French Sandwich Pain Au Lait")
This bread machine recipe I am sharing with you today is for a French Sandwich Pain Au Lait. Pain Au Lait translated means milk bread, and what I am talking about here is a French style of loaf that has been enriched with milk and butter.
Golden brown on the outside with a beautiful tight texture, this is a bread that is perfect for making sandwiches, be they grilled or not!
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A slow rising bread, this bread rises dramatically when baking. Traditionally this type of bread is baked in a lidded loaf pan to make perfectly square loaves.
Baking this in the bread machine provides almost the same result, as you can see. It is a beautiful loaf and is perfect for sandwiches of any kind.
.JPG "French Sandwich Pain Au Lait")
Actually, this is the fourth time I have baked this loaf to show you. The first time I ran out of light on the first day and so pictures just never got taken. It was so good I knew I wanted to share it with you.
The second time I made it, I threw everything into the bread machine and went to church, only to discover when I got home that I had not put in the water. DUH!
The third time, I used the wrong yeast and the bread rose so much that it stuck to the roof of my bread maker. 😖
.JPG "French Sandwich Pain Au Lait")
Seriously though, this is a beautiful loaf of bread, and well worth any angst or number of mistakes made in getting to the perfect loaf just so that I can share it with you.
Of all the loaves I have made in my bread machine, it IS my favorite one! Perfect for grilled sandwiches, or cut into shapes to make tea sandwiches, it is light, but has a truly beautiful crumb which makes it ideal for those purposes!
My recipe has been adapted from the Bread Machine Lover's Bread Machine Book by Beth Hensperger and if you are a person who loves to use their bread machine, I cannot recommend it enough. It's the best bread machine book going!
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WHAT YOU NEED TO MAKE FRENCH SANDWICH PAIN AU LAIT
This time I did not use a mix of flours as set out in the recipe but just my Anita's Organic Mill 60/40 bakers blend flour. It turned out perfectly. (This is because I could not find barley flour.)
- 1 1/4 cups (300ml) water
- 5 TBS butter, cut into pieces
- 2 7/8 cups (390g) bread flour
- 1/8 cup (30g) barley flour
- 1/3 cup (80g) dry milk powder
- 1 TBS vital wheat gluten
- 1 tsp sugar
- 1 tsp salt
- 2 1/2 tsp bread machine yeast
.JPG "French Sandwich Pain Au Lait")
As I said I used the 60/40 flour, and it worked a charm. Barley flour adds a touch of sweetness to the bread, but I found the flavor to be fine just as is. As you can tell it was a bit more on the whole wheat side.
That also didn't bother me as I prefer to eat a whole meal bread if I can, rather than a white.
Also, the dry milk powder, she had specified low fat milk powder, but all I have is full fat milk powder. I have used this with no problem whatsoever.
My bread machine is the Panasonic Automatic Bread Maker Model# SD-RD250. This is the bread machine I have been using for over 20 years. I went through two of them in the UK, and when I went to buy one here in Canada, I knew I had to get another one. I have just always been happy with their performance.
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HINTS AND TIPS FOR MAKING GREAT BREAD IN A BREAD MACHINE
Really if you follow the directions on your particular bread machine your bread should work out perfectly, but there are a few things you can do that will give you an even better loaf of bread.
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2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."
3. You can use regular flour, but if you do I recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.
4. Measure very carefully. If you don't add enough flour, no matter the type of flour you use, the bread will collapse and is often uncooked in the center. If you add too much flour, you will end up with a dense, hard heavy ball.
5. 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.
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.)
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6. Yeast is a vital component in making yeasted breads! Duh. It can come in many forms. I recommend using yeast which is prepared specifically for use in the bread machine. I store my yeast in a tightly covered container in the refrigerator.
7. Salt is another important component in bread making. Do not however, let the salt touch the yeast. Salt is important in bread making, not only as a flavor enhancer, but also in controlling the level of yeast fermentation.
8. Follow the recommendations when it comes to the order of adding ingredients to your machine. There are reasons why some machines put the dry ingredients first and the wet last. Others might recommend putting in the wet first and the dry last. YOU NEED TO FOLLOW THE EXACT ORDER AS RECOMMENDED BY YOUR PARTICULAR MODEL!!
Most of the time when a recipe fails it is because the baker fails to follow the correct directions as per the machine they are using.
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If you follow my recommendations, there really is no reason (other than human error) that you can't bake the best loaf of bread in your bread machine ever. I use mine at least once a week, sometimes twice and most of the time I end up with beautiful loaves, unless I use the wrong yeast or forget to put in the water, lol. 😁
Some other bread machine recipes I can recommend are:
BREAD MACHINE PARKER HOUSE ROLLS - Think you can't make rolls using a bread machine? Think again! This recipe uses the dough cycle for making the dough. The rolls are then shaped and baked in the traditional manner.
BUTTERMILK WHOLE WHEAT BREAD - With a mixture of both whole wheat and white bread flours, and sweetened with maple syrup, and then not forgetting the addition of the buttermilk, it makes for a really delicious wholesome loaf of bread!
French Sandwich Pain Au Lait
Yield 1 loaf (1 1/2-pound loaf)
A delicious bread machine loaf made in the style of the white French sandwich bread called pain de mie. This bread makes beautiful sandwiches, toasted or otherwise.
Ingredients
- 1 1/4 cups (300ml) water
- 5 TBS butter, cut into pieces
- 2 7/8 cups (390g) bread flour
- 1/8 cup (30g) barley flour
- 1/3 cup (80g) dry milk powder
- 1 TBS vital wheat gluten
- 1 tsp sugar
- 1 tsp salt
- 2 1/2 tsp bread machine yeast
Instructions
- Place all of your ingredients into your particular model of bread machine according to the manufacturer's directions. Take care not to let the salt come in contact with the yeast. (In mine, I place yeast, sugar, gluten powder, flour, dry milk powder, salt, butter and then the water.)
- Set crust on medium and program for the basic cycle. Press start.
- When the baking cycle has ended, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. Store in an airtight bag or container.
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When I was growing up every Friday night was Hot Dog Night! Occasionally we might have something else, but generally speaking we had hot dogs every Friday night.
My mom made the best hot dogs. People used to wish they could get invited to our home for Hot Dog Night. She had a special electric grill pan that she used to cook them in.
.JPG "Air Fryer Hot Dogs")
She always used the soft sided bread rolls that were top sliced. They are very traditional to New England and Eastern Canada. You can get a recipe to make your own here.
Those would get cooked in the grill first. She would butter them generously all over the cut sides and then they would be grilled until toasty golden brown. Then into the oven they would go to be kept warm while she did the wieners.
.JPG "Air Fryer Hot Dogs")
The wieners would be slit in half lengthwise, almost all the way through. She would open them out like a book and then they would also be grilled in the grill until they were golden brown.
Tucked into those toasty buttered buns with your favorite condiments and some chopped raw onion, there was nothing tastier on earth. We would each get two, each one being half wrapped in a folded piece of paper towel to keep our fingers from getting greasy.
.JPG "Air Fryer Hot Dogs")
Occasionally I still like to have a Friday Night Hot Dog Night, but these days I am more than likely to cook my hot dogs in my air fryer! And I do the whole thing, the wieners and the buns.
It's such a simple thing to do, and they always come out perfectly cooked. The trick to perfection is knowing how long to air fryer beef hot dogs and the temp to air fry them at!
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WHAT YOU NEED TO MAKE AIR FRYER HOT DOGS
It's simple really but for those of you who are new to this, here you go: (Quantities are given for one hot dog, which you can multiply to make as many as you wish. I do not recommend doing any more than four at once.)
- 1 wiener (I like all beef hot dogs
- 1 hot dog bun (I like the top sliced, soft sided buns)
- softened butter
- honey mustard and sweet pickle relish
- 2 TBS grated cheese
- 1/2 TBS French Fried Onions (in the UK Crispy Salad Onions)
.JPG "Air Fryer Hot Dogs")
You can use whatever kind of wiener or bun that you enjoy. I happen to love all-beef wieners and do not use any other kind, not ever. And yes, I am partial to the soft sided, top sliced buns.
I like honey mustard and relish on my hotdogs, but you can use whichever condiments that you enjoy. I have never been fond of the taste or texture of ketchup on bread.
I like to add an optional topping of melted cheese and crispy French-fried onions. Here in North American you can use French's or Durkee. In the UK, use Crispy salad onions. They really add a nice touch to the finish!
These are such a simple make. Once you have made your hot dogs in the air fryer, you won't want to make them any other way. They are really no muss no fuss!!
Preheat your air fryer to 400*F/200*C for 5 minutes. (Preheating your air fryer does make a difference.)
Cut a few shallow slashes in the top of your wiener diagonally. (This isn't totally necessary, but something which I like to do.)
.JPG "Air Fryer Hot Dogs")
Place the wiener(s) into the air fryer basket. Air fry for 5 minutes.
While the wiener is cooking, open your hot dog bun. Place the honey mustard and relish in the bottom of the bun. Brush the sides with softened butter.
.JPG "Air Fryer Hot Dogs")
At the end of 5 minutes, place the wiener into the hot dog bun, placing it over top of the condiments, slashed side up. Sprinkle with the cheese and then the fried onions.
Return to the air fryer basket and air fry for an additional 2 minutes. Enjoy!
.JPG "Air Fryer Hot Dogs")
Today I enjoyed mine with a bit of macaroni and cheese. Hot dogs are already a naughty treat for this 60 something year old. In for a penny in for a pound!
I am really enjoying coming to terms with my air fryer. I spend ages thinking about what I am going to do in it next. I have a Kuraidori Air Fryer that I purchased at my local Home Hardware. I started off with a Cuisinart Air Fryer/Toaster Oven. I called it the Cremator.
.JPG "Air Fryer Hot Dogs")
Some of the other Air Fryer recipes in my English Kitchen that you might enjoy are:
AIR FRYER REUBEN SANDWICHES - Buttery, crisp and lacking none of the flavors or textures that you would expect in a traditional Reuben sandwich. Sauerkraut, Swiss Cheese, Smoked Meat and Thousand Island dressing. Yummo!
CRISPY HERBED TURKEY THIGHS - With their crispy skin and nice herby flavors I love, love these. One of these turkey thighs and a salad on the side and I am one very happy camper indeed!
Air Fryer Hot Dogs
Yield: 1
Prep time: 5 MinCook time: 7 MinTotal time: 12 Min
Instructions are given for one delicious hot dog. Multiply as per your requirements. Quite simply delicious.
Ingredients
- 1 wiener (I like all beef hot dogs
- 1 hot dog bun (I like the top sliced, soft sided buns)
- softened butter
- honey mustard and sweet pickle relish
- 2 TBS grated cheese
- 1/2 TBS French Fried Onions (in the UK Crispy Salad Onions)
Instructions
- Preheat your air fryer to 400*F/200*C for 5 minutes.
- Cut a few shallow slashes in the top of your wiener diagonally.
- Place the wiener(s) into the air fryer basket. Air fry for 5 minutes.
- While the wiener is cooking, open your hot dog bun. Place the honey mustard and relish in the bottom of the bun. Brush the sides with softened butter.
- At the end of 5 minutes place the wiener into the hot dog bun, over the condiments, slashed side up. Sprinkle with the cheese and then the fried onions.
- Return to the air fryer basket and air fry for an additional 2 minutes. Enjoy!
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One thing I eat a lot in my home is chicken. I adore chicken in any way shape or form. I absolutely love chicken casseroles of any sort, or chicken salad, chicken sandwiches (hot or cold), etc.
I don't always have time to roast a chicken so that I have leftover cooked meat available for these things however and I live really far away from Costco so bringing home a Rotisserie chicken is also not that easy for me these days either.
The local grocery store does do them, but they cost $14.99 a pop, which is a far cry from the cost of one from Costco to be honest. A Rotisserie chicken in my house is now a very rare treat.
Also speaking from a singer person who lives on her own's point of view, I don't always have the time or inclination or budget to roast a chicken just so I can have cooked chicken to use for these things. I can however very easily afford to poach chicken to use for these things.
I can poach as much or as little as I want as well, which makes it a much more affordable option for myself. You can also poach chicken thighs if you enjoy their flavor more than the breast meat.
Poaching is one way of cooking chicken that always results in moist and delicious chicken meat, ready to enjoy just as is or for use in other dishes. It's also very easy and simple to do.
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Today I used chicken breasts. You can use anywhere between 1 and 4 chicken breasts. Place them into a saucepan large enough to hold them. You can overlap them if you need to, just so long as its only by a small amount.
Cover them with cold chicken stock to a depth of at least one inch above the chicken. Add a few sprigs of fresh herbs (Today I used thyme.) You can also add a few whole peppercorns if you wish and or a few slices of fresh lemon. You can also add salt, depending on how salty your chicken broth is.
Bring the chicken stock to the boil over medium high heat. There will be some foam that will rise to the surface, which is perfectly normal. If you are planning on using the stock for soup, you can skim this foam off and discard it, otherwise just leave it as it causes no harm.
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Reduce the burner temperature to medium low, cover and simmer for 8 to 15 minutes, depending on the size of your chicken pieces. Thinner cutlets will only take about 8 minutes, larger pieces as much as 15.
The chicken is fully cooked when it registers 165*F/74.8*C in the thickest part of your chicken. You can also cut into the chicken to see if it's cooked through. The juices should run clear and not be bloody and your chicken should in no way be pink.If it isn't cooked through, continue cooking and checking the chicken every minute or so until the chicken is cooked through.
.JPG "poached chicken")
You can remove the chicken from the broth immediately and then shred or chop to use in other recipes, or slice thinly and serve on salad, with sauce, etc. You can use it on the day or keep it in the refrigerator to use for up to five days. I guarantee it will be moist and delicious.
It may not be the most attractive thing to look at, but in most cases, you will not be eating it this way anyways. You will be using it for other purposes.
Here are some of my favorite ways to use poached chicken!
IN SALADS
FRUITY CHICKEN SALAD -A delicious chicken salad with a wonderfully tasty and colorful blend of textures and flavors. You can use it to fill split croissants if you wish. I like to enjoy it on toasted whole wheat bread along with a layer of mixed baby salad leaves.
CRISPY CHICKEN SALAD - What you have here is a delicious mix of salad greens, topped with a mix of fruit and vegetables. Spring and red onion. Cucumber, carrot. Radishes and sliced apple.
Add to that, cubes of sharp cheddar cheese and sweet and tangy dried cranberries. Top it all off with scrumptious little bits of shredded chicken breast that have been coated in a spice mixture and fried until crispy golden brown. A final scattering of salted cashew nuts and a lush honey mustard dressing complete the picture.
SANDWICHES
DILL PICKLE CHICKEN SALAD CROISSANTS -Tender pieces of chicken combined with crisp dill pickle and sharp green onions in a simple dressing to make a delicious sandwich filling. Serve here in croissants, it also works well on its own on a bed of lettuce, or with rye bread, in a wrap, stuffed tomatoes, etc.
CHICKEN STUFFED ROLLS - Take your favorite rolls (in this case cheese rolls) and stuff them with a tasty mixture of shredded chicken, a four-cheese blend, spring onions and ranch or Caesar dressing. Baked until the cheese melts. These are fabulously tasty!
BBQ CHICKEN TOSTADAS - Charred tortillas topped with a delicious chicken mixture, which is basically a mixture of shredded cooked chicken, BBQ sauce and chipotle chili paste. A bit of your favorite cheese is scattered over top, and they are baked to heat through and melt the cheese. They are finished off with a drizzle of sauce and some chopped spring onions. Fabulously tasty!
CASSEROLES/MAINS
GARLIC CHEDDAR CHICKEN & RICE - This is almost like an oven baked rice pilaf. It's all very simple to make. Just mix the chicken, rice, some chicken stock, grated cheddar and your seasonings together in a casserole dish. Cover and bake. Simple to make and oh so delicious with a cooked vegetable on the side.
GRANDMA'S CHINESE CHICKEN CASSEROLE - If you are looking for an extra creamy, delicious and rich chicken casserole to feed yourself and your partner, with some added crunchy toppings then you have just struck gold. This is the one for you! Celery, cashew nuts, crunchy chow mein noodles, a delicious sauce, plenty of chicken. There is not much about this tasty casserole not to fall in love with! It's a delicious old-fashioned favorite!
favorite chicken casseroles. Not only is is a great way to use up stale bread, but you can also use up leftover cooked chicken or even turkey, or you can cook chicken specifically just to use in it. Stale bread, butter softened celery and onion, a variety of herbs, seasoning and tender poached chicken mixed with a tiny bit of stock and baked to give you one very delicious and simple entree.
CRISPY CHICKEN CASSEROLE -This is one of my favorite Chicken casseroles. It's a combination of all of the best bits of different chicken casseroles I have liked through the years, and it doesn't use tinned soup.
CHICKEN NOODLE CASSEROLE -This cheesy chicken noodle casserole does use a tin of cream of chicken soup, but I have doubled the vegetables, and halved the pasta, making it a lower carb option. I have to say it is incredibly delicious!
TERIYAKI CHICKEN AND RICE CASSEROLE -Deliciously simple using a fabulous homemade teriyaki sauce, leftover cooked chicken, precooked rice and frozen stir fry vegetables. A store cupboard favorite!
There is really no end to the delicious things you can do with poached chicken. Sometimes I enjoy it sliced and served that way, cold, with a dab of mayo and some tasty salad on the side. Or sliced and popped into a simple sandwich with some lettuce and mayo, a bit of salt and black pepper. This is one cooking technique you really want to bookmark and take advantage of whenever you can!
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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