Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
One thing I have always been fond of is tinned salmon and tuna, not so much other tinned fishes myself, but the Toddster really loves Sardines and Mackerel. I was really pleased recently to receive a fabulous Bumper Pack from the people at John West containing a lovely variety of their newest products. I used some of them to make these lovely Salmon Melt Sliders, the recipe of which I will share with you today, but first . . . a little bit about what was in this truly fab hamper!
John West offer a range of succulent fish products soaked in different flavours including tuna, salmon, mackerel, sardines and crab amongst others. We’re also excited to introduce our season and stir; tender chunks of fish with a flavour to add taste to your dish as well as our brand new steam pots. These are the perfect lunchtime snack for work or home.
My very British Husband is quite fond of telling me that eating peanut butter and jam together is completely insane. That didn't stop him from scarfing down three of these as soon as I had them finished though! (Me thinks he is a bit of a porkie pie teller and that he secretly LOVES the combination as much as I do!)
Could it be that I have finally indoctrinated him to my wild and wooly North American ways???? Could it be that his veins are beginning to run a tiny bit with peanut butter and jam??? I like to think so at any rate! This is a combination I love soooo much! It's that sweet and salty thing!
Today I decided to indulge it by making little peanut butter cookie cups. I was going to make them snickers cups . . . but then I got sidelined by the Thames Jubilee Pageant and so I just filled them with jam before baking and then topped them with a quick buttercream icing. I wanted to sit and watch all the fun!
(Oh my but it was fabulous! I've never seen anything like it. Everyone was turned out beautifully. I thought Kate was just gorgeous, as always, and the Queen looked positively radiant!)
This is the type of thing I would positively make for Her Royal Majesty, did she ever chance to drop in for tea. I would want to bake her something to with her cuppa that was ludicrously North American and what can be any more North American than Peanut Butter and Jam!! (I don't think she'd enjoy porqupine . . . not really.)
Crisp peanut butter cookie cups . . . baked with a sweet dab of jam in the middle . . . then topped with a peanut butter flavoured butter cream frosting. Oh so scrummishly moreishly decadently good!! Bet YOU couldn't eat just one either!
*Peanut Butter and Jam Cookie Cups*
Makes about 36
Printable Recipe
Tasty little peanut butter cookie cups, filled with jam and baked until crispy and then topped with a peanutbutter flavoured buttercream icing when cool. M-O-R-E-I-S-H!!
For the cookie cups:
200g of flour (2 cups)
1/2 tsp bicarbonate of soda
1/4 tsp salt
172g of unsalted butter at room temperature (3/4 cup)
135g of creamy peanut butter (3/4 cup)
96g of caster sugar (1/2 cup)
100g of soft light brown sugar (1/2 cup packed)
1 large free range eggs
1 tsp vanilla
seedless raspberry jam
For the frosting:
6 TBS unsalted butter at room temperature
100g of icing sugar (3/4 cup) sifted
135g of creamy peanut butter (3/4 cup)
3 TBS heavy cream
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready several mini juffin tins. Spray with some nonstick cooking spray. Set aside.
Cream together the butter and peanut butter until thorougly combined. Beat in the egg and vanilla. Whisk together the flour, salt and bicarbonate of soda. Stir this in to make a soft dough. Shape the dough into 1 1/2 inch balls. Place one in each muffin cup. Press in with the bottom of a rolling pin, or a pastry damper to make a shell. Fill the centres with about 1/2 tsp of jam. Bake for 10 to 12 minutes. They should be lightly golden brown around the edges. Remove from the oven and allow to cool for about 5 minutes, then remove and set on a wire rack to finish cooling completely.
To make the frosting, combine all of the ingredients in a large bowl and beat with an electric whisk until light and fluffy. Spoon or pipe a little dab of this frosting into the centre of each cookie cup to cover the jam. Allow to set completely.
Alternately the cookie dough can be rolled into walnut sized balls and pressed flat with a fork on a lightly buttered baking tray. You can then bake them for about 10 to 12 minutes. Remove to a wire rack to cool completely. Put together with a layer of jam and a layer of the peanut butter flavoured buttercream!
Store in an airtight container in the refrigerator. If you can eat just one, you're a better woman than I am!!
In any case if you didn't want to go to the trouble of making these as cookie cups, you could just bake them as regular peanut butter cookies and then sandwich them together with some of the frosting and some jam!
I have a confession to make. I adore Reuben Sandwiches. There is not a much tastier sandwich than the classic Reuban, rye bread piled high with plenty of shaved salty corned beef or pastrami, tangy sauerkraut and rich melted cheese. Lets not forget the Thousand Island Dressing.
This delicious soup recipe takes all of those flavors and combines them in one tasty creamy bowl, perfect to enjoy on these first chilly, often rainy, days of spring.
These days can be a bit damp and chilly, the perfect kind of soup weather. And this is one very delicious bowl of soup! I have veer a bit of course from the traditional Rueben soup however, but hear me out.
I did not have any sauerkraut to use today. Instead I used cabbage. I thought it would work well in it's place, with the exception of it not being sour.
I cooked the cabbage until it was meltingly tender, almost buttery, along with some onions and a tiny bit of garlic. It smelled gorgeous. I do so love the smell of cabbage. I know not everyone does, but I do.
I got meltingly tender cabbage, no tang, but the addition of a bit of caraway seed more than made up for that.
I used Pastrami. Corned beef and pastrami are quite different actually even though they may seem quite similar and are often used interchangeably.
Corned beef is usually made using beef brisket. Brisket comes from the lower chest of the animal, whereas pastrami comes from the deckle, which is a lean wider shoulder cut, or the navel, a smaller juicier section below the ribs.
Both are brined before they are cooked. Both are rubbed with and submerged in a solution of salt and spiced, and left to cure for a period of time. This helps to infuse the meat with more moisture and flavor.
Commonly a mixture of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, and dill, as well as the preservatives sodium nitrate or sodium nitrite will be used.
The real difference comes in the coating which is used to cover the surface of pastrami after brining. Corned beef is generally left naked, although it is often simmered with a variety of spices when cooking it.
Pastrami has a spice coating of black pepper, coriander and mustard seeds, fennel seeds and often garlic. This gives it that darker outside color.
They also differ in the manner of cooking.
Corned beef is boiled, whilst Pastrami is smoked, over hardwood. A pan of water is often kept nearby to create steam and keep the meat tender and moist.
So you can see, whilst being very similar in flavor and often used interchangeably, they are also very different.
As I said, today I used Pastrami because that is what I had and I have to say it turned out delicious.
Everything was simmered for a time in chicken broth. The pastrami, the cabbage, garlic, caraway . . .
The creaminess comes not from adding any milk or cream, but by the clever use of a bit of flour for thickening.
I added some gruyere cheese at the end (swiss) and of course a touch of Thousand Island Dressing. What would a Reuben be without Thousand Island Dressing?
I also sprinkled some of the cheese on top of the soup to serve.
I didn't have any rye bread or I would have added some rye bread croutons, which would have added even more to the authenticity of it. Buttery rye bread crunch, just like the sandwich.
If you have some rye bread, do make yourself some crunchy rye croutons. Just butter the bread lightly, cut into shapes and then toast them in a hot oven until golden and crisp. It won't take long, maybe about 10 minutes at about 200*C/400*F will do the trick.
Instead we enjoyed it with some crusty bread on the side, torn into pieces and lightly buttered. Oh my, but I do so adore a crusty loaf when served with soup. Truth be told I adore a crusty loaf any time!
I really hope you will give this rather unconventional version of reuben soup and that you will enjoy it as much as we did. Rich, creamy, delicious and wonderfully hearty! Perfect for a cooler spring day!
Reuben Soup
Yield: 4
prep time: 10 Mincook time: 25 Mintotal time: 35 Min
Hearty and comforting. We loved this.
Ingredients
- 1 TBS unsalted butter (Only because the pastrami is salty)
- 1 medium onion, peeled and chopped
- 1/2 small head of cabbage, thinly sliced (about 2 cups)
- 1/2 tsp caraway seed (or less if you are not fond of it)
- 1 clove garlic, peeled and minced
- 1 1/2 TBS plain flour
- 1/2 pound sliced pastrami, rolled up and cut into slivers
- 1 1/4 litre of chicken stock (5 cups)
- 30g thousand island salad dressing (1/4 cup)
- 130g of grated gruyere cheese (1 cup Swiss) divided
- minced chives or parsley to garnish
Instructions
- Melt the butter in a large saucepan. Add the onion and cabbage.
- Cook, stirring frequently, over medium heat until beginning to soften without browning.
- Stir in the garlic and cook until fragrant.
- Add the caraway and the flour and cook for a minute.
- Stir in the chicken stock and corned beef and bring to the boil.
- Reduce to a slow simmer, cover, and cook for about 15 minutes to meld all the flavours and make sure the cabbage is nice and soft.
- Stir in half the cheese along with the salad dressing. Stir to melt the cheese.
- Ladle into hot bowls and garnish with the remaining cheese and minced chives or parsley.
- Serve immediately. Crusty bread or rye bread goes very well with this.
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.
Thank you for visiting! Do come again!
Over the past few weeks I have been watching a great cookery series on Channel 4 in the afternoons called Cookery School, a daily cookery competition which helps to transform ordinary home cooks into exraordinay home cooks! I have really been enjoying it. Each week the show follows the journies of six home cooks . . . their ups and their downs . . . their failures and their successes . . . as they compete against each other in a battle to be in the finals.
The novices have to master and cook three recipes during each show under the expert tutelage of Chef Richard Corrigan, and Chef/Presenter/Writer Gizzie Erskine, who encourage them along, and teach them skills that can easily be mastered by any home cook . . . a brilliant combination in my opinion!
As with any good cookery show, there is also a companion cookbook available to purchase, so that you can cook along at home. Whether you are a beginning cook, looking to learn some new skills . . . or a learned cook, looking to advance your skills, Cookery School can help.
Julie contacted me early in February, and asked me if I would like to receive a complimentary copy of the book to review and I jumped at the opportunity. I love to cook and eat. Passion Number one . . . I love cookbooks, Passion Number two . . . and I love learning new skills and stretching the ones I already have, Passion Number three.
Cookery School
where anyone can learn to cook
with recipes by Richard Corrigan
The official tie-in cookbook to Channel 4's Cookery School series, containing every recipe from every episode. Learn to cook and graduate through the classes from Basic to Advanced.
where anyone can learn to cook
with recipes by Richard Corrigan
The official tie-in cookbook to Channel 4's Cookery School series, containing every recipe from every episode. Learn to cook and graduate through the classes from Basic to Advanced.
I have been following along with the show, and have been really impressed with the instruction given. I was very excited when the book popped through my post box on Friday. I could hardly wait to get stuck in!
It's large book, but quite manageable, and very attractive. Containing over 100 recipes and divided into chapters covering starters, fish, meat and puddings, it's just loaded with step-by-step photographs to help to teach you all the main techniques needed to master each of the dishes.
From knife skills and chopping, to clarifying . . . filleting a fish or jointing a chicken, to mastering creme anglaise . . . there is something in here for everyone, no matter how basic or advanced your skills may be. With further notes on equipment and ingredients, and an informative glossary on cooking terms and techniques, this book has it all, and will have even the novice cook, cooking like a Michelin Star Chef at the outset. I think it's just brilliant!
I chose the Cream of Onion Soup with Cheese and Ham toasties as my first recipe to cook from the book. Listed in the chapter of starters as an intermediate dish I felt it was something I could easily cope with and also something that I thought Todd would enjoy.
There is a lovely looking picture of the dish adjacent to the recipe and skills taught in the recipe are noted in red in the upper right hand corner of the recipe page. With a delicious sounding introduction I found all the instructions to be concise and very easy to follow.
This is a dish that I would very happily make again. It wasn't too fiddly and used ingredients that I have in my kitchen most of the time, including the herbs which I keep in my garden. I did have to use dried marjoram as I didn't have that, but it didn't seem to have an adverse affect on the taste of the finished dish. The recipe didn't say whether the ham for the toasties was to be used whole or julienned. I decided that julienned ham would be a lot easier to handle, and I was right.
They were very easy to put together and toasted up perfectly following the instructions in the recipe. Crispy and buttery on the outsides without being greasy, and stogged full of lovely ham and gooey cheese on the insides. The only thing I would do different the next time, would be to add a bit of honey mustard on the inside of the bread rounds, rather than egg, but that's because I love the tasty of honey mustard with my ham and cheese! (That could be the Canuck in me, I don't know!)
The soup was wonderfully rich, and full of flavour. Simple ingredients, simple techniques . . . far out deliciousness!! Wow, it had a beautiful velvety texture with a subtle sweetness from the onions that was quite, quite ooooofully scrummy! I loved the extra texture that the thyme oil garnish gave. The thyme was slightly crisped . . . with a lovely fresh herby flavour, just perfect with the soup.
The two together were just wonderful. As we were eating it, I thought back to my days working as a Personal Chef down South in Kent . . . my boss would have loved this. I could easily see it having been served at one of the ladie's luncheons with a rocket and watercress salad on the side, and a few chive blossoms floating on top of that beautiful soup, amidst the herbed olive oil.
There are lots of beautiful recipes in the book and I can tell you, I have more than a few bookmarked to try. The Apple Tarts with Pecans and Maple immediately come to mind, as does the Pork and Fruit Wellington . . . and then there are the Griddled Leeks with a Honey and Mustard Dressing and the Rhubarb Crumble Soufflees. Oh it all sounds so delicious doesn't it???
This lovely book was released for publication on the 3rd of March (Penguin HB, £20.) . Recipes here extracted from 'Cookery School', brought to you by Channel 4 with recipes by Richard Corrigan. Do check out the program too, if you already haven't. It's set to run for 8 weeks, so early days yet and still lots to catch up on. It airs weekdays on Channel 4 at 2:05 p.m.
You know what??? I have so much confidence in this book, that I believe that even my Todd (whose idea of cooking is having a tin opener in one hand and a tin in the other) could cook something from it and that is my next challenge! Look for it on here soon!!! It should be a lot of fun!!
*Cream of Onion Soup with Ham and Cheese Toasties*
Serves 4
Printable Recipe
This soup is rich and slightly sweet and very delicious. The toasties, buttery and scrummy! It is important that you sweat the onions without colouring them, so that they melt down. Richard suggests that you may also use the ham and cheese toasties as a big crouton!
For the soup:
50g of unsalted butter (1/4 cup)
2 TBS olive oil
1 kg of white onions, peeled and thinly sliced (2.2 pounds)
1 TBS fresh marjoram leaves
2 TBS fresh thyme leaves
900ml of chicken stock (3 3/4 cups)
150ml of double cream (2/3 cup)
fine sea salt and freshly ground pepper
For the cheese and ham toasties:
8 slices white bread
1 free range egg, beaten
40g of sliced honey roast ham (about 4 slices), slivered
40g of gruyere cheese, grated
40g of unsalted butter (scant 1/4 cup)
2 TBS vegetable oil
Heat a large saucepan and add the butter and half the olive oil for the soup. Tip in the onions, marjoram and 1 TBS of the thyme leaves, once the butter has melted. Soften the onions for about 10 to 15 minutes over medium heat, stirring frequently.
Add the chicken stock and allow to simmer, uncovered for a further 10 to 15 minutes. You don't want it to reduce.
To make the toasties, roll out the bread slices to about 1/4 inch thick and cut into 3 inch rounds using a sharp cutter. Brush one side of each with some beaten egg. Put a little mound of ham and cheese on top of 4 of the slices. Top with another round of bread, egg side down. Press gently around the edges to seal. Brush the outside of each with more egg.
Heat the butter and oil in a large frying pan. Once the butter starts to foam add the sandwich rounds. Fry on both sides over medium low heat until nicely browned and toasted. Keep warm in a low oven (120*C/gas 1/2).
To finish the soup, put into a blender and carefully blitz until smooth. Alternately (my favourite) blitze until smooth with a hand held stick blender. Pass through a seive into a clean pan. Whisk in the cream and season to taste with salt and pepper. Heat through without boiling.
Add the remaining TBS of oil in a small saucepan. Add the remaining TBS of thyme leaves and cook for about one minute. Set aside.
To serve, divide the soup equally amongst 4 heated soup bowls. Drizzle with the warm thyme oil and serve the toasties on the side, or float one in each as a crouton.
I know a lot of people go to the trouble of cooking a big dinner on Sundays, but . . . I'll be honest here . . . that doesn't happen very often in our house.
I usually make something quick and easy.
There is just the two of us and, after church in the morning, we really just want to relax and enjoy some time together as a family.
Normally I will call Canada to talk to my family. Not a lot of time gets spent in the kitchen.
This week I baked us these delicious oven baked turkey sandwiches loosely based on a recipe that I found here on a blog entitled Wonky Wonderful.
Hers were the inspiration, but I just can't leave well enough alone.
I had leftover roasted turkey from the other day so this is what I used, slicing it very thinly with a sharp knife. (What is it about thinly sliced meats that makes them taste even better? Its a mystery to me!)
She used slider rolls. I used finger rolls, because that is what I had. Finger rolls are kind of like unsliced hot dog rolls.
They are soft, not hard. This works well for us as Todd doesn't really like to eat anything too hard.
I added a layer of mayonnaise on the bottom, along with some Jarlsberg cheese, which is a type of Swiss cheese, which melts really smoothly and has a lovely flavour.
I just thought that these two additions would add a lot to the sandwich. (I was right!)
On top of that goes the sliced turkey and then on top of that cranberry sauce. Failing that I think a flavourful chutney would also work very well.
I was wishing I still had some of my Christmas chutney left, as that would have been gorgeous!
She had a cream cheese drizzle on top of her cranberry and I thought that sounded tasty so I went with that but added some poultry seasoning for additional flavour.
The final touch is the top of the buns, pressed down lightly on top of it all. I chose to brush it with some melted butter and a dusting of poultry seasoning and both garlic and onion salts, before covering and baking. This was an inspired choice because they turned out really gorgeous!
Yield: 4
Oven Baked Turkey-wiches
prep time: 10 minscook time: 25 minstotal time: 35 mins
You can either use leftover cooked sliced turkey for these delicious oven baked sandwiches, or sliced deli-turkey. Either way they are quick, easy & most delicious!
ingredients:
- 4 large finger buns (small sub rolls)
- 4 slices Swiss style cheese (I used Jarlsberg)
- 1 pound thinly sliced roast turkey
- 4 TBS mayonnaise
- 8 TBS cranberry sauce
- 60g cream cheese (2 ounces)
- 1 TBS milk
- freshly ground black pepper and salt to taste
- pinch poultry seasoning
- 2 TBS melted butter
- poultry seasoning, garlic and onion salt to taste
instructions:
- Preheat oven to 190*C/375*F/ gas mark 5. Butter a 8 by 11 inch baking dish. Set aside.
- My finger rolls were attached to each other so I just sliced the whole lot through the middle horizontally with a serrated knife. If yours are separate, then cut each bun in half horizontally. Place the bottoms half/haves into the bottom of the baking dish.
- Spread each bun bottom with some of the mayonnaise. Place the cheese over the mayonnaise. Top with the sliced turkey, spreading it out equally. Top with the cranberry sauce, likewise spreading it out equally.
- Whisk together the cream cheese, milk, some salt, pepper and poultry seasoning. Drizzle over the cranberry sauce and then place the tops of the buns on to cover.
- Brush the tops of the buns with the melted butter and sprinkle with some poultry seasoning and a bit of garlic and onion salts to taste. (Don't overdo any of it.)
- Butter a sheet of foil and cover the sandwiches with the foil, sealing it tightly over the dish, buttered side down.
- Bake for 20 to 25 minutes, until heated through and the cheese has melted. Cut into separate sandwiches and serve hot with your favourite go-withs. We like oven chips and salad.
Created using The Recipes Generator
Don't be tempted to over-do any of the fillings, except for the turkey if you wish. To much of the other things would end up a bit sloppy I feel. In this case, less really is more! I served these with oven chips. I buy the ones with the skins on and dust them with a bit of seasoning salt prior to baking. Always nice. Hope you have had a great weekend and Mondays not too much of a trial for you! Bon Appetit!
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@aol.com
I am really excited to share this bread machine recipe with you today for Instant potato Bread! This is the most delicious loaf of bread I have ever made in the bread machine. I tell you no lie!
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!
.JPG "Instant Potato Bread")
I know, on the outside it looks a bit wrinkly and ugly, but this is one case where you definitely do not want to be judging the book by its cover. If you were to overlook this one you are missing out on a real gem of a bread!
One of the local grocery stores sells store made potato bread and whenever they have it on the shelves it is one of the first breads to disappear.!!
.JPG "Instant Potato Bread")
Now, with this potato bread recipe, you don't have to wait for them to have it on the store shelves, nor do you have to wait until you have leftover mashed potatoes! It uses dry instant mashed potatoes!
This is an addictively tasty loaf, slightly tangy from the use of buttermilk, sweetened with honey and enriched with just a touch of olive oil!
.JPG "Instant Potato Bread")
I was a bit dismayed when I first saw the loaf. I thought to myself, could this loaf be any uglier . . . . but all of my reservations disappeared as soon as I cut into the loaf. What a beautiful tight crumb it had!
It also cuts beautifully into nice even slices for making sandwiches with or toasting. I have enjoyed a few slices of it toasted every day since I baked it. Yummy!
I adapted the recipe from a book by Beth Hensperger entitled, The Bread Lover's Bread Machine Cookbook. If you have a bread machine you really need this book!
.JPG "Instant Potato Bread")
WHAT YOU NEED TO MAKE INSTANT POTATO BREAD
- 1/2 cup (120ml) water
- 2/3 cup (160ml) buttermilk
- 1 1/2 TBS olive oil
- 1 1/2 TBS dark honey
- 2 1/2 cups (350g) bread flour
- 1/3 cup (20g) instant potato flakes
- 1 TBS vital wheat gluten
- 1 1/4 tsp salt
- 2 1/4 tsp bread machine yeast
.JPG "Instant Potato Bread")
The buttermilk in this recipe gives this bread a moist texture and a lovely bit of a tang. If you don't have buttermilk you can easily make your own by whisking together equal parts of plain full fat yogurt and full fat milk.
You can also make a good substitution by measuring 1 TBS of lemon juice or white vinegar into a cup measure and adding milk to make up the full measure needed. Leave to clabber for 5 to 10 minutes prior to using.
.JPG "Instant Potato Bread")
Bread machine loaves work best with bread flour. By that I mean flour that has a higher gluten count which is designed specifically for making bread.
I also recommend adding Vital Wheat Gluten, which, while it is not totally necessary, will give you a much nicer loaf and help your bread to rise higher. I have been most impressed since I started adding this ingredient to my bread machine loaves! I highly recommend!
.JPG "Instant Potato Bread")
I used Instant Potato Flakes. These are the ones you can buy in the store that, when reconstituted make mashed potatoes. I believe any brand will do.
The recipe specified dark honey. I am not quite sure what she meant by that, but I took it to mean a honey that is darker in color. Perhaps a honey that is not quite as refined?
I love Greek honey. It has a beautiful distinct flavor and a lovely deep amber color. This is what I used with most delicious results!
.JPG "Instant Potato Bread")
HOW TO MAKE INSTANT POTATO BREAD
This is a bread machine recipe, but you could also just do the dough in the bread machine and then shape, raise and bake in a regular loaf pan if you prefer. I know many people prefer to bake their bread in the traditional way.
In that case just use the dough cycle on your machine. Remove the bread dough when done, shape and place into your loaf pan. Allow it to raise again and then bake in the conventional way.
To do this, preheat the oven to 350*F/180*C/ gas mark 4. Uncover the bread, place it in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. A digital thermometer inserted into the loaf's center should register at least 190°F/88*C.
.JPG "Instant Potato Bread")
If using a bread machine for the whole process follow the instructions as per your own model of bread machine for making a basic loaf, with a medium crust.
Place all of the ingredients into your bread machine according to the manufacturer's instructions for your particular machine. Make sure that the salt does not touch the yeast and that the mashed potato flakes are not in contact with the liquid ingredients, otherwise the potatoes will start to absorb the liquid and create a drier loaf.
Set crust on medium and program for a basic loaf. Press start.
Once the baking cycle has finished, remove the loaf immediately from the pan and allow to cool on a wire rack at room temperature prior to slicing.
.JPG "Instant Potato Bread")
This is a really lovely loaf. I have enjoyed it toasted and buttered, made into a tomato sandwich and on the first day I enjoyed it with a nice hot bowl of my Quick and Easy Chili. It went perfectly!
I am sure it would also be good alongside of any soup or stew. And if you are a person who loves bread and jam, this is your bread to use!
.JPG "Instant Potato Bread")
MILK AND HONEY BREAD - This recipe produces a lovely tall loaf with a beautiful crumb. Soft, tender and slightly sweet. Perfect for sandwiches or along side a nice bowl of soup, stew or chili!
BASIC RUSTIC LOAF- Not 100% whole wheat but a beautiful combination of wheats, whole grain and other wise. It slices like a dream and has a beautiful texture, equal to or better than any store bought loaf out there. In fact I would say that is is far better than a store bought loaf!
Instant Potato Bread
Yield: 1 (1 1/2 pound) loaf
This bread machine bread has a crisp crust, beautiful crumb and is fluffy and dense with a lovely moist interior. Add the dry potato flakes before the flour when you add your ingredients to the pan. This is a delicious loaf of bread!
Ingredients
- 1/2 cup (120ml) water
- 2/3 cup (160ml) buttermilk
- 1 1/2 TBS olive oil
- 1 1/2 TBS dark honey
- 2 1/2 cups (350g) bread flour
- 1/3 cup (20g) instant potato flakes
- 1 TBS vital wheat gluten
- 1 1/4 tsp salt
- 2 1/4 tsp bread machine yeast
Instructions
- Place all of the ingredients into your bread machine according to the manufacturer's instructions for your particular machine. Make sure that the salt does not touch the yeast and that the mashed potato flakes are not in contact with the liquid ingredients, otherwise the potatoes will start to absorb the liquid and create a drier loaf.
- Set crust on medium and program for a basic loaf. Press start.
- Once the baking cycle has finished, remove the loaf immediately from the pan and allow to cool on a wire rack at room temperature prior to slicing.
Notes
You can also make a 2-pound loaf. Contact me for measurements of ingredients.
Thanks so much for visiting! Do come again!
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