Description I mostly eat whole grain breads but occasionally will indulge in some white, which if we’re being honest, really is a more special bread-eating experience, especially for sandwiches. The buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine. So, whether you’re a nostalgic baby boomer like me, … 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 Here’s how I build a Cuban, or Cubano, sandwich. I like to use pulled pork. Carnitas would work too. These ingredients and amounts are open to your own personal preferences, but here’s the general idea. Ingredients ¼ cup mayonnaise ¼ cup mustard 1 pinch cayenne pepper 1 (8 ounce) loaf Cuban bread 8 slices … 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