Description What started out as a frustrating attempt to test some pizza dough, turned into what we’re calling salami bread. It would make a great Italian submarine sandwich, or just load it up with lots of Italian cheeses and fresh and pickled vegetables. Ingredients 1 (14 ounce) package prepared unbaked pizza dough 8 slices salami, … Read more
Description I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother’s house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description … Read more
Description I didn’t think I liked Cuban sandwiches until I had one on real Cuban bread–what a difference! This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift. Ingredients ½ teaspoon active dry yeast ½ cup warm water ½ cup flour 1 package active dry … Read more
Description Japanese-style milk bread is easy to make and stays moist and fresh longer than your typical loaf of homemade bread thanks to a starter or “roux.” It’s light and soft with the perfect amount of sweetness. Try it with my Japanese Egg Salad Sandwich (Tamago Sando) or toast it and use it for a … Read more